Root vegetables are a hearty bunch and have much to offer beyond the beloved carrot. They don’t require delicate handling, like so many other produce items, and they add robust flavor and presence to any soup or stew, casserole or stir fry. Substituting any root vegetable for potatoes is an easy way to mix up…
To get the most out of your garden, it’s important to plant each vegetable at the right time. Find what planting zone you live in and find out what to plant now and throughout the year.
Many gardeners like having a main vegetable garden area to concentrate their food production. When designing your own vegetable garden, it’s important to understand the basics.
When Daniel Klein of The Perennial Plate visited Ashland Food Co-op as part of his Real Food Road Trip, he grilled up some amazing dishes! Here’s the first of two recipes.
What’s a maafe, you ask? A vegetarian version of a popular west African dish, this delicious dinner is packed with nutrition and pairs the full, satisfying flavors of sweet potato with a spicy peanut and tomato sauce.
Ingredients 1 pound turnips, peeled and cut into 1/2-inch chunks 1 pound baby potatoes, quartered 2 tablespoons extra-virgin olive oil, divided 1 tablespoon chopped fresh marjoram or 1 teaspoon dried 3/4 teaspoon salt, divided 1/2 teaspoon freshly ground pepper, divided 1/4 cup all-purpose flour 1 cup reduced-sodium chicken broth 2 bone-in chicken breasts (12 ounces…
Ingredients 2 cups baby carrots 2 medium white turnips, (8 ounces total), peeled and cut into 3/4-inch-wide wedges 2 1/4 pounds boneless pork shoulder, (picnic or Boston-butt), trimmed and cut into 1 1/2-inch chunks 1 bunch scallions, sliced, white and green parts separated 1 14-ounce can reduced-sodium chicken broth 1/2 cup water 1/4 cup reduced-sodium…
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