DOCSLIB.ORG

Leeks Robin Danto, MSU Extension Educator

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Leeks Robin Danto, MSU Extension Educator Extension Bulletin HNI51 • February 2013 msue.anr.msu.edu/program/info/mi_fresh Using, Storing and Preserving Prepared by: Leeks Robin Danto, MSU Extension educator he leek is a member of the onion family, although Recommended varieties it does not form a bulb. Leeks have a bundle of leaf T Leeks are divided into summer leeks and overwintering sheaths that are sometimes referred to as a stalk or stem. It leeks. Summer leeks are harvested in the season when they resembles an overgrown green onion. The leek has leaves were planted; overwintering leeks are harvested in the similar to those of the garlic plant — flat rather than round. following summer. Summer leeks are generally smaller, and Both the leaves and stems of the leek plant may be eaten. overwintering leeks are stronger flavored. They have a mild onion-like flavor and are often used to flavor soups, or dried and added to herb mixtures. Varna — an early-season variety that produces clumps of slender plants. Leeks can be grown from seeds or transplanted as onions are. Because of their long growing season — 70 to 120 King Richard — a summer leek with long, slender stems. days — they are more often planted as seedlings than It produces a sweet, tender product that stays white all grown from seeds. They are cold-tolerant and can be put in summer long. It is best used for soups and salads. the ground before the last frost. They are available in the Columbus — an early-season variety producing medium- market year round but are at their peak from September sized leeks with blue-green leaves. through April. Rival — another early-season variety that can grow up to Leeks are low in sodium and calories. They are also a 36 inches tall with a diameter of 2 inches and has green significant source of vitamins B6 and C, folic acid and iron. leaves. Select leeks that are free from blemishes. The tops should be bright-colored and fresh-looking, not dry, and free of Lawn or garden questions? discoloration. Visit migarden.msu.edu. Call toll-free 1-888-678-3464. Leeks Lancelot — a short leek with a large, cylindrical stalk and of the leek. Leeks are generally considered sufficiently greenish gray leaves. It is frost-resistant. cooked when the stalk can be easily pierced with a fork. Avoid overcooking — this makes leeks tough. Leeks are Jolant — a winter-hardy variety with medium-sized stalks commonly used in soups and stews but are also gaining and blue-green leaves. popularity as a vegetable that can stand alone — steamed, Splendid — a rapidly growing variety that produces 7- to sautéed or served with a creamed sauce. 8-inch, medium green stalks. Leeks can give off an odor that can be absorbed by other Albinstar Baby Leeks — a Dutch variety that was foods in the refrigerator. Therefore, wrap leeks in plastic developed for its small product. It is typically harvested when storing in the refrigerator. Do not trim or wash when it is only ½ inch in diameter. before storing. Leeks will last up to two weeks in the Otina – a late-season variety from France. It is mild- refrigerator if they are purchased fresh. Once cooked, leeks flavored with green-blue leaves. can be kept in the refrigerator and used within two days. Durabel — a thick winter leek with mild flavor and tender texture. Preserving American Flag — an overwintering variety with a mild, Leeks do not freeze well. They develop a strong, bitter sweet, onion-like flavor. This variety is very much like an flavor. Freezing also makes leeks mushy. They also are overgrown scallion. not good candidates for canning because the high heat of pressure canning turns the product to mush. They can Bandit — a short, sweet leek that grows thick. The leaves be dried. Wash well and cut in ¼-inch slices. Dry at 145 are blue-green, and the plant is winter-hardy. degrees F until crisp. Giant Musselburg — a variety of leek with large, white, tender stalks, medium to dark green tops and a mild flavor. References It is very hardy. Leeks. 2009. Texas AgriLife Extension Service. Food safety and storage Andress, Elizabeth L., and Judy A. Harrison. 2006. So Easy to Preserve (fifth edition). The University of Georgia The interlacing leaves make leeks a difficult vegetable to Cooperative Extension Service. clean thoroughly before preparation. Be sure to rinse with lots of fresh running water to remove the grit found MacKenzie, Jill. 2008. Leeks. University of Minnesota between the leaves. After washing, leeks can be eaten raw Extension. or cooked. Cooking times will vary with the diameter Find out more about Michigan Fresh at msue.anr.msu.edu/program/info/mi_fresh. MSU is an affirmative-action, equal-opportunity employer, committed to achieving excellence through a diverse workforce and inclusive culture that encourages all people to reach their full potential. Michigan State University Extension programs and materials are open to all without regard to race, color, national origin, gender, gender identity, religion, age, height, weight, disability, political beliefs, sexual orientation, marital status, family status or veteran status. Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Thomas G. Coon, Director, MSU Extension, East Lansing, MI 48824. This information is for educational purposes only. Reference to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned..
Load more

Recommended publications
  • Onions Volume 1 • Number 9
    Onions Volume 1 • Number 9 What’s Inside l What’s So Great about Onions? l Selecting and Storing Onions l Varieties of Onions l Fitting Onions into MyPyramid l Recipe Collection l Grow Your Own Onions l Activity Alley What’s So Great about Onions? Rich in Vitamins and Minerals Easy to Use Onions are a source of vitamin C and dietary fiber. Onions can be sliced, As a vegetable, onions are low in fat and calories. chopped, diced, or grated. Onions are rich sources of a number of phytonutri- They mix well with almost ents. These phytonutrients have been found to act any type of food. Raw onions as antioxidants to lower blood pressure and prevent are great in salads and on sand- some kinds of cancer. wiches and hamburgers. Cooked onions are used to season everything Flavorful and Colorful from soups, stews, meats, beans, potatoes to Onions can be red, yellow, green, or white. The taste other vegetable dishes. of onions does not depend on the color. Onions can be sweet or savory. Selecting and Storing Why is Vitamin C Onions Important? At the Market Onions are available year-round. Buy Vitamin C, also known as ascorbic acid, them fresh, dried or frozen. Look for is needed for growth and repair of body hard, firm onions. Onions should be dry tissue. Vitamin C helps to form col- and have small necks. The skin around lagen, a protein used to make skin, scar the onions should be shiny and crackly tissue, and blood vessels. Vitamin C is in feel.
    [Show full text]
  • Allium Discoloration: the Nature of Onion Pinking and Garlic Greening
    Czech J. Food Sci. Vol. 22, Special Issue Allium Discoloration: The Nature of Onion Pinking and Garlic Greening R. KUBEC1*, M. HRBÁČOVÁ1, R. A. MUSAH2 and J. VELÍŠEK1 1Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: [email protected]; 2Department of Chemistry, SUNY Albany, Albany, NY, USA Abstract: Precursors involved in the formation of pink and green-blue pigments during onion and garlic process- ing, respectively, have been studied. It has been confirmed that the formation of both pigments is of a very similar nature, with (E)-S-(1-propenyl)cysteine sulfoxide (isoalliin) serving as the primary precursor. Upon disruption of the tissue, isoalliin and other S-alk(en)ylcysteine sulfoxides are enzymatically cleaved, yielding prop-1-enyl- containing thiosulfinates [CH3CH = CHS(O)SR; R = methyl, allyl, propyl, 1-propenyl], among others. The latter compounds subsequently react with amino acids to produce the pigments. Whereas the onion and leek-related propyl, prop-1-enyl and methyl derivatives can form pink, pink-red and magenta compounds, those containing the allyl group yield dark blue products after reacting with glycine at pH 5.0. Keywords: Allium; garlic; onion; discoloration; pigment INTRODUCTION sulfoxide (isoalliin, 1). Isoalliin is the major free amino acid occurring in onion and it is also present During processing of garlic (Allium sativum L.), as a minor S-substituted cysteine sulfoxide deriva- onion (A. cepa L.) and leek (A. porrum L.) intensely tive in garlic. The key role of isoalliin in the dis- colored pigments are often formed. In the case of coloration of garlic was later confirmed by L���� garlic, green, blue-green or blue compounds are [5].
    [Show full text]
  • Summer Inspiration Menu
    SUMMER INSPIRATION MENU #TOSUMMERWITHLOVE WOLFGANGPUCKCATERING.COM The “Classic” BarBecue From the Grill Grilled JumBo Angus CheeseBurgers All Beef Franks BBQ Chicken Quarters Grilled VegetaBle Burgers Sweet Potato Wedges with Rosemary House-Made Sweet Vinegar Cabbage Slaw Chef’s Seasonal Rigatoni Pasta Salad Fresh Sliced Watermelon Chocolate Chip Cookies “Texas” Inspired BarBecue Select three proteins… Grilled BBQ Chicken Quarters Smokey Molasses BaBy Back RiBs BarBecue Smoked Beef Brisket JumBo Angus CheeseBurgers All Beef Franks Grilled VegetaBle Burgers Baked Beans with Molasses and Brown Sugar Grilled Corn with Maple Butter Sautéed Green Beans with Caramelized Bacon Southern Potato Salad House-Made Sweet Cornbread Brownies and Blondies #TOSUMMERWITHLOVE WOLFGANGPUCKCATERING.COM The “Tex-Mex” Barbecue Select three proteins…. BBQ Chicken Fajitas Shredded Pork BBQ ChiLi Con Carne Dry Rub St. Louis Ribs Jumbo Angus Cheeseburgers GriLLed ALL-Beef Franks Nachos, Fresh GuacamoLe, SaLsa Spanish StyLe Rice and Beans TraditionaL Mexican Corn ELote LocaL Dijon Red BLiss Potato SaLad Fresh Sliced Watermelon, Mountain Mint Fire Roasted Onions and Peppers Flour and Corn TortiLLas Shredded Romaine Lettuce & LocaL Cabbage, Shredded Cheese, Maine Loose Tomato Pico De GaLLo, Sour Cream Assortment of Cookies and Fruit CrumbLe Bars #TOSUMMERWITHLOVE WOLFGANGPUCKCATERING.COM “Carolina” Inspired Barbecue Select three proteins…. Carolina Pulled Chicken Carolina Dry Rub Baby Back Ribs Carolina BBQ Pulled Pork Grilled JuMbo Angus Cheeseburgers Grilled Hot
    [Show full text]
  • Appertizers Soup
    APPERTIZERS SPRING ROLLS (3 pcs) 5 THAI FISH CAKE Stuffed with vegetable and fried to a crisp served with plum sauce EDAMAME 5 Boiled soy bean tossed with sea salt SALT & PEPPER CALAMARI 10 Fried calamari tossed with salt, garlic, jalapeno, pepper, and scallion THAI CHICKEN WINGS (6 pcs) 8 Fried chicken wing tossed in tamarind sauce, topped with fried onion & cilantro CRAB CAKE (2 pcs) 10 Lump crab meat served with tartar sauce THAI FISH CAKE (TOD MUN PLA) (7 pcs) 9 STEAMED MUSSEL Homemade fish cake (curry paste, basil) served with sweet peanut&cucumber sauce STEAMED MUSSEL 10 Steamed mussel in spicy creamy lemongrass broth, kaffir lime leaves, basil leaves SHRIMP TEMPURA (3 pcs) 8 Shrimp, broccoli, sweet potato, & zucchini tempura served with tempura sauce GRILLED WHOLE SQUID 12 Served with spicy seafood sauce (garlic, lime juice, fresh chili, cilantro) GYOZA (5 pcs) 5 Fried or Steamed pork and chicken dumplings served with ponzu sauce SHRIMP SHUMAI (4 pcs) 6 CHICKEN SATAY Steamed jumbo shrimp dumplings served with ponzu sauce CHICKEN SATAY (5 pcs) 8 Grilled marinated chicken on skewers served with peanut & sweet cucumber sauce CRISPY CALAMARI 9 Fried calamari tempura served with sweet chili sauce SOFTSHELL CRAB APPERTIZER (2 pcs) 13 Fried jumbo softshell crab tempura served with ponzu sauce FRESH ROLL 7 Steamed shrimp, mint, cilantro, culantro, lettuce, carrot, basil leaves, rice noodle, wrapped with rice paper & served with peanut-hoisin sauce FRIED OYSTER (SERVED WITH FRIES) 10 FRESH ROLL FISH & CHIPS (SERVED WITH FRIES) 11 CRISPY
    [Show full text]
  • DINNER MENU June 2020
    DINNER E S T . 2 0 1 5 SMALL PLATES HUMMUS - 13.5 AVOCADO TOAST - 14.5 chickpeas, pine nuts, sesame seeds, za’atar, pita Ⓥ sourdough, goat cheese, microgreens add lamb - 6.5, crudité - 5.5, extra pita - 1.5 balsamic glaze, pickled fresno chilis Ⓥ KOREAN DEVILED EGGS - 8 BRUSSELS SPROUTS - 13 gochujang, sesame seeds Ⓥ capers, garlic, almonds, sea salt, red wine vinaigrette Ⓥ MEATBALLS - 15.5 *MUSSELS - 14.5 burrata, spicy tomato sauce, basil, citrus gremolata thai curry, pork sausage, toast points LOADED CAESAR - 15 GREENS & GRAINS - 15 grana padano, avocado, radish, cucumber kale, spinach, shaved apple, quinoa, manchego, almonds romaine, chickpea, crouton Ⓥ yogurt schmear, cider vinaigrette Ⓥ NEAPOLITAN-STYLE PIZZAS PEPPERONI - 16.5 MUSHROOM - 16.5 BURRATA - 16.5 mozzarella, hand-cut pepperoni spinach, bacon, garlic mozzarella, tomato, almond pesto Ⓥ HOUSE-GROUND BURGERS TURKEY BURGER - 17.5 *BERNIE’S BURGER - 17.5 white & dark turkey, feta, house-made pita pork belly & short rib, onion, cheese, pickles, garlic aioli parsley-sumac salad, garlic aioli, sriracha add bacon, fried egg or avocado - 2 ENTREÉS *NEW YORK STRIP STEAK - 34 SHORT RIB - 25 10 oz new york, hand-cut fries ROASTED CHICKEN - 26 braised short rib, heirloom carrots bulgur wheat risotto, kale chipotle butter, charred scallion pesto asparagus, polenta, mushroom sauce baby carrot, crispy te *FRUTTI DI MARE - 25 scallop, mussels, shrimp *SEARED SCALLOPS - 26 RICOTTA GNOCCHI - 21 hudson valley scallops, risotto hearth-roasted in red sauce, toast points braised short rib, spinach
    [Show full text]
  • Growing Scallions (Green Onions) for Market Gardeners
    University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Historical Materials from University of Nebraska-Lincoln Extension Extension 2004 Growing Scallions (Green Onions) for Market Gardeners Laurie Hodges University of Nebraska - Lincoln, [email protected] Follow this and additional works at: https://digitalcommons.unl.edu/extensionhist Part of the Agriculture Commons, and the Curriculum and Instruction Commons Hodges, Laurie, "Growing Scallions (Green Onions) for Market Gardeners" (2004). Historical Materials from University of Nebraska-Lincoln Extension. 76. https://digitalcommons.unl.edu/extensionhist/76 This Article is brought to you for free and open access by the Extension at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Historical Materials from University of Nebraska-Lincoln Extension by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. NF607 Growing Scallions (Green Onions) for Market Gardeners By Laurie Hodges, Extension Horticulturist Growing scallions (green onions) can provide market pricing. For a list of seed sources, see NebFact 92-80, gardeners with early cash flow and customers with quality General and Specialty Mail-Order Seed Sources, and NebFact increases in storage life, freshness and flavor. Growing 96-274, Seed Sources for Commercial Vegetable Production. quality scallions is easier than growing quality bulb onions A few suppliers are listed at the end of this publication. simply because they are in the field for a shorter time and Optimum growing conditions for scallions include well- bulb formation is not an issue when growing true scallions. drained sandy loam soil and cool conditions. The soil must The scallion is not the same as the leafy top of a be prepared to create a fine, smooth seed bed because the bulbing onion.
    [Show full text]
  • (Al- Lium Sativum.L) “Holetta Local” and “Kuriftu” Varieties Using Shoot Tip Culture
    In Vitro Micropropagation Protocol Optimization of Garlic (Al- lium sativum.L) “Holetta Local” and “Kuriftu” Varieties Using Shoot Tip Culture By Misgana Chala Gemachu A Thesis Submitted to Department of Applied Biology, School of Applied Natural Science Presented in Partial Fulfillment for the Requirements of Master of Science in Applied Biology (Biotechnology) Office of Graduate Studies Adama Science and Technology University June, 2021 Adama, Ethiopia In Vitro Micropropagation Protocol Optimization of Garlic (Al- lium sativum.L) “Holetta Local” and “Kuriftu” Varieties Using Shoot Tip Culture By Misgana Chala Gemachu Advisor: Mulugeta Kebede (PhD) Co-advisor: Adugna Mosisa (MSc) A Thesis Submitted to Department of Applied Biology, School of Applied Natural Science Presented in Partial Fulfillment for the Requirements of Master of Science in Applied Biology (Biotechnology) Office of Graduate Studies Adama Science and Technology University June, 2021 Adama, Ethiopia DECLARATION I hereby declare that this Master Thesis entitled “In Vitro Micropropagation Protocol Optimization of Garlic (Allium sativum.L) “Holetta Local” and “Kuriftu” Varieties Using Shoot Tip Culture” is my original work. That is, it has not been submitted for the award of any academic degree, diploma or certificate in any other university. All sources of materials that are used for this thesis have been duly acknowledged through citation. Misgana Chala __________________ _________________ Name of the student Signature Date Recommendation We, the advisors of this thesis, hereby certify that we have read the revised version of the thesis entitled “In Vitro Micropropagation Protocol Optimization of Garlic (Allium sativum.L) “Holetta Local” and “Kuriftu” Varieties Using Shoot Tip Culture” prepared under our guidance by Misgana Chala Gemachu submitted in partial fulfillment of the requirements for the degree of Mater’s of Science in Applied Biology (Biotechnology).
    [Show full text]
  • Onion and Leek Seed Production
    PNW 433 ONION AND LEEK SEED PRODUCTION M. K. THORNTON, s. K. MOHAN, D. 0. WILSON, R. G. BEAVER, & w. M. COLT Onion (Allium cepa) and to a lesser degree leek (Allium ONION PRODUCTION porrum) are important vegetable crops in the Pacific Northwest. METHODS Most of the seed for these crops is produced under contract in Onions are a biennial crop, and the irrigated areas of the Snake River Valley of Idaho and most seed is produced from bulbs that Oregon. Smaller acreages are also grown in the Willamette are grown from seed planted in the Valley and Madras regions of Oregon and in the Columbia spring and carried over through the Basin of Washington. winter as small plants in the field. Production practices vary among the growing areas of These plants flower the following the Pacific Northwest due to variations in amount of rainfall, spring. This is called the seed-to-seed seasonal temperatures, and disease incidence. Net returns vary method. Onion seed is also produced depending upon cost of production and gross returns as influ­ from bulbs grown, harvested, and enced by seed yield, quality, purity, and type of contract. replanted in the fall, or stored and replanted the following spring. This approach, known as the bulb-to-seed method, is more expensive, but offers certain advantages. SEED-TO-SEED METHOD Yield of onion seed produced by the seed-to-seed method is often higher than that from the bulb-to-seed method because most of these fields have a greater number of plants per acre. Production costs are lower be­ cause the plants are produced directly from seed and bulbs are not harvested and stored.
    [Show full text]
  • Onion and Leek Consumption, Garlic Supplement Use and the Incidence of Cancer
    Onion and leek consumption, garlic supplement use and the incidence of cancer Citation for published version (APA): Dorant, E. (1994). Onion and leek consumption, garlic supplement use and the incidence of cancer. Maastricht: Datawyse / Universitaire Pers Maastricht. Document status and date: Published: 01/01/1994 Document Version: Publisher's PDF, also known as Version of record Please check the document version of this publication: • A submitted manuscript is the version of the article upon submission and before peer-review. There can be important differences between the submitted version and the official published version of record. People interested in the research are advised to contact the author for the final version of the publication, or visit the DOI to the publisher's website. • The final author version and the galley proof are versions of the publication after peer review. • The final published version features the final layout of the paper including the volume, issue and page numbers. Link to publication General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights. • Users may download and print one copy of any publication from the public portal for the purpose of private study or research. • You may not further distribute the material or use it for any profit-making activity or commercial gain • You may freely distribute the URL identifying the publication in the public portal. If the publication is distributed under the terms of Article 25fa of the Dutch Copyright Act, indicated by the “Taverne” license above, please follow below link for the End User Agreement: www.umlib.nl/taverne-license Take down policy If you believe that this document breaches copyright please contact us at: [email protected] providing details and we will investigate your claim.
    [Show full text]
  • Onions and Leeks
    for the Gardener Growing Onions and Leeks here are approximately 400 species of wild onions, leeks, and their relatives found world-wide. The principal garden Tspecies are – Allium cepa u Bulbing onions Allium cepa aggregatum u Shallots, multiplier onions, potato onions Allium cepa proliferum u Topset onions, Egyptian onions, tree onions Allium sativum sativum u Softneck, artichoke garlic Allium sativum ophioscorodon u Stiffneck, ophio, topsetting garlic Allium ampleloprasum (porrum) u Leeks, elephant garlic Allium fistulosum u Bunching onions, scallions Allium schoenoprasum u Chives Onions’ dry, papery outer layers protect the bulbs’ Allium tuberosum u Chinese chives stocks reduce tree size (15-20 feet) succulent inner layers from drying and damage. Illustration by Megan O’Dea ONIONS – Allium cepa The cultivated species of onions are thought to be native to Central and Southwest Asia—Iran, Afghanistan, and Pakistan. Evidence of cultivated onions dates back to 2,800-3,200 bc in Egypt, with onions in evidence both in the decoration and hieroglyphics of the pyramids. The bulbs were also used as part of the embalming and mummification process. Onions are biennial herbaceous plants commonly grown as annuals. They are seeded in the fall or early spring, harvested in the summer, and used fresh or stored for winter. They feature a restricted, shallow root system, with unbranched, pure white succulent roots measuring 6 x 6 inches. Much like the perennial grasses of the steppes and plains, Alliums are constantly sloughing off old roots (almost on a daily basis) and developing new feeding roots. As a result they add significant amounts of organic matter to the soil and contribute to much-improved surface soil structure.
    [Show full text]
  • ROBINSON's SEEDS and PLANTS
    ROBINSON’S SEEDS and PLANTS Over 150years of Growing and Showing Vegetables SEASON 2021 www.mammothonion.co.uk Established 1860 and still family owned ‘Vegetables which taste as good as they look’. Visiting, watch for the sign Peardrop Tomato Mammoth Improved Onion Mammoth Blanch Leeks. Ringo Sweet Pepper Marconi Sweet Pepper Kingston Gold French Bean Mammoth Blanch Leek Stonehead F1cabbage Genovese Courgette Karella Crown Prince Squash Big Green F1 Tomato Hispi F1 Cabbage Solent Wight Garlic W. Robinson & Son (Seeds & Plants) Ltd Sunny Bank, Forton, Nr. Preston, Lancs, PR3 0BN Tel: +44 (0)1524 791210 Fax: +44 (0)1524 791933 www.mammothonion.co.uk e-mail: [email protected] find us on Facebook.com/mammothvegetables OUR HISTORY, Our founder, William Robinson, started the nursery in 1860. At that time the nursery grew a very different range of crops, ranging from soft fruit, apples, plums and pears, to onions, leeks and all the usual vegetables of the time. He also kept cows and horses to use on the smallholding. The nursery was as is now a spread of over 22acres. The next generation, also called William Robinson, started to improve the size of onions and leeks in particular. This was done as it is still done today by selection. Only the best specimens were allowed to seed. He started to exhibit the results in the local Flower Shows of the time, winning many prizes. Soon other exhibitors wanted to grow the strain and the vegetable business as we know it was born. He called all his large varieties of vegetable by the prefix Mammoth, as we still do today.
    [Show full text]
  • Leek & Potato Soup
    Harmony Valley Farm An update for our Community Supported Agriculture Members - Since 1993 www.harmonyvalleyfarm.com September 16-17, 2016 Harvest Party 2016: An Offi cial Invita on from Your Farmers This Week’s Box By Farmer Richard & Andrea PORCELAIN GARLIC: Use a few cloves of fresh minced garlic to make a creamy garlic Our Harvest Party is coming up in just a dressing to drizzle on the Iceberg or Red Boston le uce. li le over a week! We hope you’ll join us for PURPLE VIKING POTATOTES: Purple Vikings are a great all-purpose potato, they are the fes vi es on Sunday, September 25...it’s both waxy and slightly starchy. Try them in the potato and leek soup recipe on the back. going to be a lot of fun! In our late summer ORANGE CARROTS: Carrots (and onion/potato) are a great addi on to a beef pot roast! newsle ers we’ve been talking about forming EDAMAME: Edamame is easy to preserve for the winter. Simply cook in salted boiling a connec on with nature and learning more water for 5 minutes, then drain and rinse with cold water. Freeze them in their pods about the source of your food. Well…now or pop the beans out and discard the pods. They’ll make a nice addi on to fried rice. is your chance to visit your farm and see for ICEBERG HEAD LETTUCE OR GREEN SAVOY CABBAGE: Enjoy the head le uce as a fresh yourself! The fes vi es will start at noon salad with some mini sweet peppers, onion, carrots and a creamy dressing.
    [Show full text]