Pruning tomatoes is something that I think many of us have heard of but never really understood. If you missed last night’s workshop, catch some of the basics in this blog.
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If someone were to ask me what my favorite vegetable is, I’d almost always say, “Well, it depends”. Picking a favorite vegetable is akin to picking a favorite child. I know this may sound a bit crazy to some of you, but honestly, the point I’m trying to make is that I love all vegetables for the uniqueness they bring to the table.
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If you haven’t met her yet, Clare Vergobbi is the manager of Orchard Gardens Farm. Here’s her story about learning to cook seasonally, and who guided her along the way. While she was writing this, she found so many people around Garden City Harvest saying things like “I love that book!” Or “have you tried the beet cake in that one?” etc. In other words, she’s got great taste and a solid go-to list.
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Garden City Harvest has two solar dehydrators available for community use! This week's blog talks about solar dehydrators and how to use them to preserve your harvest.
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If you love Rhubarb, check out these recipes for a fresh way to prepare it! If it’s a mystery to you, find out how easy it is to grow and learn some quick ways to incorporate it into sauces, beverages, and sweet treats.
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One of the most popular recipes for scapes for good reason: scape pesto is a great go-to for this new-to-many veggie!
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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.
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How do you get through all your spring greens? Eat them for breakfast. Here’s three ways to add more greens to your morning routine.
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