This fast-growing veggie is part of the cabbage family and looks like a mix between a turnip and a beet. In fact, it’s sometimes called the “German turnip.” Kohlrabi actually grows just above the ground and can be white or a reddish purple. It has a thick outer skin, but once peeled, it tastes sweet almost like a broccoli stem. It can be eaten raw or cooked.
Read MoreHow do you get through all your spring greens? Eat them for breakfast. Here’s three ways to add more greens to your morning routine.
Read MoreChopped up fresh greens are a blank canvas. I find myself reaching for the same thing when making a salad. Here’s a little cheat sheet to help you get out of the doldrums, something to grab when you want to think of something new.
Read MoreIf you’re reading this, you are probably short on time because you have work, a teacher present to drop off at school, CSA farm share pick up and that dentist appointment to get to at 4. Or maybe that’s just me.
Read MoreIf you can get some prep done when you come home with your veggies each week, it can make the rest of the week feel so much easier. As part of the Greens Challenge, we’re challenging you to prep your greens for the week!
Read MoreI teach Farmer in the Classroom as one of the School Garden Managers here at Garden City Harvest. A few weeks ago, I received a heart-warming email from a parent of a second grade student at Paxson Elementary School. While teachers and kiddos are generally happy to have me visiting their classrooms (“YAYYY, Farmer Lori’s here!”), it’s not often that I get feedback from families.
Read MoreIt is that time of year when many of us are excited to get seeds in the ground. Greg Price, Director of our River Road Farm has some tips for where to source seed and why we care so much about the seeds we choose.
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