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.

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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 »

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.
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If you’re one of the many people who wants to start eating organic, local food but can’t afford it, there may be a solution.  More and more farmer’s markets around the country are starting to accept SNAP benefits (formerly known as food stamps).  Read the rest of this entry »