Persimmons are a delicious kind of fruit that can be eaten raw (wait until the fruit is soft for best flavor) or cooked in a variety of breads, pastries, and desserts. Peak persimmon season is about to wane, so we hope to get your interest in these vitamin-packed...
Kale Bean Chowder This chowder reminds us of Manhattan clam chowder with its spices and tomatoes. The curly kale is cooked tender with the beans. 2 teaspoons olive oil (extra virgin)1/2 cup onion (peeled and chopped)2 carrots (peeled and sliced)2 cloves garlic...
Apple Oatmeal Muffins Buy apples while they are in season and on sale and make batches of these muffins to put in the freezer for later. You can also substitute whole wheat flour to make your muffins heartier and more nutritious. muffin tin 1/2 cup milk...
Fun Fact #1: There are over 7,000 kinds of apples growing all over the world! Fun Fact #2: The science of apple growing has a fantastic name: pomology. Fun Fact #3: An apple peel contains two-thirds of an apple’s total fiber, along with lots of antioxidants. Fun...
Kale and Beet Winter Salad This salad is a magnificent showcase of winter vegetables and it is as delicious as it is beautiful. Make this veggie salad the star of your next meal. 2 red beets (rinsed to remove the dirt)2 golden beets (rinsed to remove dirt)2 bunches...
Double Roasted Beets This recipe uses gold and red beets. What a color combination! Roasted beets taste so wonderful and there is very little work involved. Plus they are versatile! You can serve them hot or cold. 2 red beets (rinsed)2 golden beets (rinsed)Olive oil...
