Liz Griffith’s favorite heirloom apple variety is Ashmead’s Kernel. “It has the most intense flavor and it’s very complex as well,” says the co-owner/ head grower at Door Creek Orchard
Raw dipped in hummus, simmered down in a soup or covered in peanut butter and raisins, celery is a frequently used but often underestimated vegetable.
The earliest weeks of spring (when there is an equal likelihood of wearing sandals or a parka) can be an odd time for local produce. Storage crops and root vegetables
Maple math is astounding. On average, it takes 40 gallons of sap to produce one gallon of maple syrup. In Wisconsin last year, we produced 458,000 gallons of maple syrup,
Despite its name, wild rice is not actually a rice but is instead a species of aquatic grass and the grain that can be harvested from it. Northern wild rice
Prime eggplant season in Wisconsin can begin as early as July and stretch through early fall. There are countless varieties of eggplant, from the bulbous globe to the slender Japanese
Chives are rarely the hero. More often they play sidekick in creamy potatoes or rich sour cream spreads. But we believe this herbaceous perennial deserves the title role.
We truly feel the change of the season when the last of the fall tomatoes are replaced by the colorful bouquet of winter squash.
Ginger and turmeric love hot, humid climates which is why many people are surprised to learn these aromatic rhizomes can be produced locally. While the growing season is short in
There are hundreds of species classified as an allium. They come in all shapes and sizes, from a tall, slender leek to a rotund red onion. The group also includes
Whether it’s overwintered carrots or spicy radishes, spring in Wisconsin is replete with roots. Spring turnips and radishes can start showing up in markets as early as March, with carrots