Spring-dug parsnips are intentionally left in the ground over the winter, where they get covered in snow and take a long, cold sleep. During hibernation, freezing temps convert the parsnips’
Versatile, delicious, and healthy, garlic undoubtedly adds depth and excitement to any savory dish it touches. While growing garlic from seed is hard work, it’s satisfying work that anyone can
Perhaps our Midwest farmers and gardeners like hot peppers because they crave a challenge. Hot peppers are tricky to grow in our short growing season but not impossible.
Sumac is a a beloved old-world spice of the Middle East and Mediterranean used since ancient times to add tartness and zest to a variety of dishes. It’s also a
Alliums are one of the true harbingers of springtime. Why not use this season to experiment with some of the lesser-known cousins of the common green onion?
Midwest hazelnut production is creating a small but growing change in our local agriculture, one that cultivates environmental sustainability while creating new local products that are healthy, versatile and delicious.
There may be endless varieties of winter squash out there, but today we’re going to talk about our favorite orange-fleshed beauty: Butternut Squash.
Edible flowers are everywhere and we should be eating them all, all the time. They’re beautiful, delicious and usually quite nutritious.
Woefully underappreciated in American cuisine, mint has a surprising number of culinary uses as well as being a well-known medicinal herb. This season, try some of our new recipes using
Although kale only rose to fame as a foodie trend in 2011 to 2013, we’ve been in love with it for years. With its crazy-good nutrition and rich culinary traditions
Eggplant was never part of the culinary traditions that make up our region, but its international culinary heritage is huge. It’s time we took advantage of this vegetable underdog!
You might be thinking, “What’s there to say about salad greens?” A lot, actually. (We were surprised, too!)