The beautiful variety of peppers is truly a joy to behold. At least for me. I love working in the pepper area at BlueMoon’s booth at the market because it is the most colorful and appealing section. Seeing the brilliant reds, greens, yellows, chartreuses, purples, blacks, and oranges is almost mesmerizing. There is just so […]
Cooking
Bok, Bok, Bok, Bok Choy
One thing I’ve noticed in writing all of these blogs is that I have an affinity for certain vegetables or families of vegetables. I’ve also noticed that some vegetables I tend to forget about or overlook when shopping or planning meals. Now that I’ve realized my own food biases I can hopefully address them. Also, […]
Broccoli, Cauliflower, Romanesco
Broccoli and cauliflower are staples of the American diet. Unfortunately, they tend to find their way onto our plates via freezer bags. This is not to say that there is anything wrong with getting your vegetables from the freezer section of a store, but fresh broccoli, cauliflower, or romanesco from a local farm is simply […]
Carrots, for Days
Oftentimes, carrots are harvested in the late Fall after we’ve had a good frost and are stored in dirt or sand by farmers just above freezing to for the entire winter (or until they sell out). The hard freeze causes the carrots to become sweeter as the starches change to sugar (just like parsnips) and […]
Don’t be so Parsnip-y!
The White Carrot stands alone, and its name is Parsnip…appearing perpetually dirty but boasting an amazingly sweet flavor and great nutrition, parsnips are almost the embodiment of the phrase “don’t judge a book by its cover.” Unfortunately, parsnips are like the estranged cousin of the more popular root vegetables. They aren’t carrots, though they look […]
Sliced & Diced – And The Winner Is…
On Saturday, The Land Connection hosted Sliced & Diced: A Home-chef Cooking Competition, pitting 3 local home-chefs against each other in a local food Battle Royale. The saga unfolded on-stage at Urbana’s Sweetcorn Festival between Sarah Beal, Summer Prescott, and John McNally. Each chef brought their own equipment, spices, oils, starches, and pre-prepared proteins. Their […]
