Create a simple and fun bunny dessert for Easter with ease using products you can find on our farm. Start with a fresh baked apple cider donut then add a scoop of ice cream in the center. Use whipped cream to decorate plate along with sprinkles, candies, jelly beans or other colorful chocolates. Arrange all …
Dying Eggs is a fun way to spend some time creating something unique and special with your family or loved ones. Here’s a sustainable and environmentally friendly way to use foods like cabbage, beets and onion skins to create your own natural egg dyes specially curated by Miss Jenn, our culinary & educational specialist. See …
Onions may just have been one of the earliest cultivated crops (researchers approximate their cultivation to 5000 years ago) valued for being easy to grow, easy to transport and less perishable than other food of the time. Researchers suggest that the onion may have proved valuable to human existence as they could easily be dried …
Spring has sprung and this weeks seasonal eating focus is chives. Chives are packed with Vitamin K, which experts say is a critical component in bone density. In addition, chives contain both choline and folate which has been shown linked to improving memory functions. If you are starting to plant your garden, consider planting chives …
Local, promising, young woman farmer and Chester resident, Rebekah A. Alstede, competed in the final four meet of the National level collegiate discussion of the American Farm Bureau’s FUSION reimagined conference, hosted virtually on March 11-13th, 2021. The annual conference offers an opportunity for Farmers across the nation to connect over guest speakers, educational sessions, …
As health experts continue to advise us to eat more leafy greens, we’re here to remind you that Cabbage is an easy way to consume more greens while also eating harmoniously with the seasons. Eating in season offers a higher density of nutrients in your food as these foods are picked fresh in season and …
Kale has been in the popular limelight touted as being a trendy superfood. We believe kale’s popularity is here to stay due to its nutritional benefits, adaptability in recipes and for it being such an easy crop to grow. Kale is a member of the cabbage family, a cruciferous vegetable like cabbage, broccoli, cauliflower, collard …
Mushrooms are a fruiting body of a fungus that do not require light like regular plants and are also referred to as toadstools. They are taking the world by storm not only for their culinary flavors but also for their potential medicinal properties and powerful benefits to our ecosystem. The mushroom is a very nutritious …
No Small Potatoes – Eating in Season spotlight on potatoes Potatoes are often connected with memorable and comforting occasions as they have been an important and valuable staple in numerous holiday recipes and celebrations throughout history. It’s no mistake that the potato has sustained many cultures throughout history, however, did you know that potatoes are …
Acorn squash is in the same species as zucchini and other summer squashes, however, due to it’s hard-to-cut skin, they are usually treated like vegetables in the culinary world. Here’s a slight curve ball to digest .. squash is technically a fruit because it contains seeds and originates from the flowering part of plants. Examples of …
Cranberry Beans, aka Roman Beans or Speckled Sugar Beans are in the legume family, a powerhouse, nutrient dense protein food group. Legumes are one of the most underrated foods on the planet. Not only are they delicious, they are also highly nutritious packed with dietary fiber, protein, iron, along with many important vitamins and minerals. …
This week’s eating in season spotlight is on the amazing Superfood Kale. Kale is a dark, leafy green that can be eaten raw or cooked and hails from the cabbage family with relatives including broccoli, cauliflower and collards. This versatile vegetable has been around since Roman times, however, has really made it’s culinary debut in …
