July 29, 2013

A Mind-Blowing Zucchini Side-Dish

This week I wanted to try something new. Considering my love for anything with goat cheese, I decided to test out a lemon, goat cheese and zucchini side dish. It seemed easy enough. Let me be the first to tell you that you are just 5 minutes of cooking away from quite possibly the best side dish I’ve ever had!

Read the rest of this entry »

February 15, 2011

5 Ways to Use Rhubarb in the Kitchen

The name might be a little intimidating, but cooking with this plant isn’t as difficult as you might think. It’s in season throughout February, so grab some the next time you take a trip to your grocery and try using it in the recipes we’ve provided you with!

Before, you pick your rhubarb, know that it comes in two varieties: “hothouse or forced,” and “cultivated.” Hothouse rhubarb is usually available in late February to early March, but the cultivated kind starts showing up in late April to early May. You can tell the difference between the two as the hothouse variety has a darker red color than the cultivated kind. Both taste great in recipes but are much too tart to eat raw or alone.

Read the rest of this entry »

October 4, 2010

Pumpkin Cooking Tips!


When you think of fall, there is always one veggie that comes to mind: pumpkin!  This fun orange ingredient can be used in desserts, dinners, and sides.  You can carve it into a jack-0-lantern and even roast the seeds!  But how do you work with pumpkin?  We’ll teach you how to harvest, store, and cook your pumpkin, along with a couple of other helpful hints!  Enjoy! Read the rest of this entry »

August 18, 2010

Heritage Harvest Festival


For those of you in or around the Virginia area, we’ve found a special treat for you! The annual Heritage Harvest Festival will be held on September 11, 2010 from 10 a.m. to 4 p.m., at Thomas Jefferson’ Monticello in Virginia. The festival is perfect for foodies, vegetable lovers and those always looking to learn more about healthy eating and recipes!

The festival will honor Thomas Jefferson’s legacy as America’s first foodie and local produce enthusiast. The president championed vegetable cuisine, plant experimentation, and sustainable local agriculture.
Read the rest of this entry »

LinkWithin Related Stories Widget for Blogs