After a four year wait, we’re finally harvesting our first bountiful asparagus crop. The reason for the necessary delay in harvest is to allow this perennial plant to grow an extensive root system called a crown. The asparagus ferns spend all summer sending energy to the roots, and when spring comes round the root is […]
This is great resource! All you need to know about asparagus. Fresh, green asparagus is a well-loved vegetable, delectably crisp and sweet. When it’s available at the market or grocery, use it in abundance. Asparagus is amazingly versatile: it can be steamed, simmered, roasted, battered, grilled, sautéed or wok-fried. Thinly sliced, it’s even wonderful raw […]
With some 1,500 heirloom fruits and vegetables under cultivation, Appalachia is the most diverse foodshed in the U.S., Canada and northern Mexico. Among them is a beloved corn called Bloody Butcher. Source: On The Trail To Preserve Appalachia’s Bounty Of Heirloom Crops
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Will we still be eating kale? What’s changing in food as we begin 2016, and what can we expect? Source: Vegetables Likely To Take More Of Your Plate In 2016 : The Salt : NPR
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