What does Farm to Table really mean and why is it so important? Farm-to-table sprouted back in the 1970s after the processed food trends of the 60s left Americans seeking more taste and flavor from food. The Farm to Table movement’s principles are rooted in how food is grown with importance on food security, self-sufficiency, …
Khalota (Algerian Vegetable Medley) Makes 6 to 8 servings 2 TBS olive oil 1 small onion, finely diced 6 garlic cloves, minced 2 TBS minced fresh parsley 3 carrots, peeled and diced 2 medium potatoes, peeled and diced 4 cups vegetable broth 1 large zucchini, diced 1 medium eggplant, peeled and diced 12 oz. green …
It’s Melon season on our farm right now from the beginning of August through October (weather-dependent). We farm over four acres of melons growing seven different varieties including red and yellow seedless watermelon, red and yellow seeded watermelon, muskmelon (AKA cantaloupe), honeydew melon, and canary melon. Belonging to the Cucurbits (Gourd family) these plants need …
Sweet corn is synonymous with summer and for good reason. The bright yellow color is a summer icon and can be found at outdoor gatherings, county fairs, and family BBQ’s throughout the nation. Served all summer long it becomes a main ingredient staple for summer dishes from appetizers to dessert! Sweet corn, also known as …
Why Pick Your Own? You may have heard about PYO which stands for pick your own fruits and vegetables. The pick-your-own movement is said to have developed during the Great Depression when innovative farmers sought to connect consumers directly with their products to reduce overhead for labor. Still, a popular activity today, getting outside in …
Rising food prices have everyone thinking of creative ways to stretch their meal budget. One of the easiest ways to start saving on your grocery bill is by purchasing locally and in-season. Foods that are grown locally are fresher and retain more nutrients, they also taste better, as they are picked and consumed nearby the …
Carrots and parsnips are cool-season, root veggies that we plant in early spring and fall. Carrots that have been planted in spring will be available typically from June through November and then longer with cold storage. Parsnips are available, typically, in April & May and then again in October through December. Root vegetables are low …
Garlic is one of those things that is so very loved by some and not so much by others, a true dichotomy if you start asking around. Here’s an example of that divide, even in our culinary specialist Miss Jenn’s’ own family, as her parents cooked with garlic daily while growing up. Now she and …
Bean thinking about healthy eating? Try adding green beans into your summer dishes to enjoy the health benefits of eating farm fresh and in season. The green bean is a herbaceous plant belonging to the legume family and has been around for a very long time. Some say that there are over 100 varieties of …
Peas may be thought of as a vegetable, however, are actually a legume belonging to the same family as beans, peanuts, chickpeas and lentils. Peas grow on a vine in pods and are easy to tell when ripe for picking as they become plump. They are in season in NJ mid June through July and …
This week’s exciting eating in season highlight features the versatile and delicious root vegetable. Root vegetables are low in calories, high in vitamins, minerals and antioxidants and are very nourishing, as you would expect. High in fiber and slow burning carbs, root veggies which may help boost gut health. Growing underground, root vegetables soak up …
We all know the benefits of incorporating more fruits and vegetables into our diets, however, we also know that it can be a daunting chore for some. We are here to offer fresh inspirations for the new year and to show you how easy and fun it can be to get that daily dose of …
