Ideas for preparing Eighth Day Farm Vegetables
What is it and What do I do with it? These lovely little brassica gems come in a variety of forms including daikon, watermelon, green, black Spanish, and red globe. The latter two tend to be the most peppery of the mix. The vitamin levels are more modest with 100g containing 25% of the RDA […]
At the beginning of the season, volunteers, visitors on tours, and even farmers will occasionally step on a painstakingly prepared bed. (Yes, just today I did it again.) Even though it is an exquisite feeling to step on a pillow of dirt, it quickly becomes a mini episode of CSI: Eighth Day Farm. A deep, indelible and […]
What is it and what do I do with it? This headless, leafy green trendy super food is part of the brassica family. There are many varieties ranging from the smooth leafed cavalo nero to the Scottish curly leaf. The list of vitamins, minerals, and anti-oxidants seem never ending. In short, one cup averages over […]
What is it and why is it not just another iceberg? Lettuce is the prominent member of the family Asteraceae. This family also includes endive, artichoke and chicory. Two popular styles of loose leaf include red oak leaf and green oak leaf with the former slightly higher in nutrients. This slightly bitter, ever-so-tender leaf lettuce […]
What is it and what do I do with it? Kohlrabi is yet another member of the brassica family. There are two varieties: white (pale green) and purple. The flavor of this wonderful anti-oxidant is similar to broccoli, but sweeter, milder, and less fibrous. It contains over 100% of the RDA in vitamin C along […]
What is it and What is it and what do I do with it? Bok Choy is in the brassica family. With 149% of the RDA of Vitamin A as well as Vitamin C, K, and B-complex this is a powerhouse in comparison to Chinese Cabbage, including even more minerals, antioxidants (boasting six in total), […]
What is it and what do I do with it? Chinese cabbage (or Napa cabbage) is in the brassica family along with kale, brussels sprouts, broccoli, and cauliflower. It is high in vitamin C, K, and A (in order of amounts), antioxidants, and minerals. As with most leafy greens it is high in water content, […]
Swish herbs in a bowl of cold water, wrap in paper towels or a clean dish towel and shake well. Next, tie them in bunches and hang them upside down in a cool, dark place. When they’re dry, crumble the leaves and store them in small airtight jars. Dried herbs are more pungent in flavor […]
Before freezing vegetables, they must be blanched…. To blanch vegetables, add the veggies to rapidly boiling water & boil until just barely tender. They are cooked just long enough to set the color and partially soften the texture. Note-don’t cover the pot when blanching. Next, drain the vegetables and plunge them into a bowl of […]
To keep your herbs fresh for the longest amount of time, store them upright in a glass of water in the refrigerator after you’ve slightly trimmed the stalks. Another option is to wrap them in a damp paper towel and store them in a plastic bag in the refrigerator vegetable drawer.
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