Only Good Chives

Spring has sprung and this weeks seasonal eating focus is chives. Chives are packed with Vitamin K, which experts have said is a critical component in bone density. In addition, chives contain both choline and folate which may be found linked to improving memory functions. If you are starting to plant your garden, consider planting… Read More »

Layers of Leafy Possibilities

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… Read More »

Can’t Cap the Excitement Stemming from Mushrooms

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… Read More »

Squash those Winter Blues

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… Read More »

Eating in Season – Cranberry Beans

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. Cranberry… Read More »

Eating in Season – Superfood Kale

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… Read More »