Dubuque Urban farm now has a website!
About Garlic is an allium, related to onions and leeks. It's very strong raw, but more mild cooked, and has loads of health benefits! Storage Store garlic at cool room temperature, out of direct sunlight, and with good air flow, for up to 6 months. If you want easy access to it for cooking, blend … Continue reading Garlic
About Also called Swiss chard or rainbow chard, this dark leafy green is related to spinach and beets. It's very slightly bitter, but tender and toothsome. There is no difference between the different colors. Storage Store chard in an unsealed bag in the fridge for a week or two. To freeze, blanch first: bring a … Continue reading Chard
An easy weeknight slow-cooker recipe, shared with us by CSA member Suzie.
About Arugula is a spicy green related to kale, cabbage, broccoli, etc. (It's a brassica.) It's peppery and light, more tender than kale. Some varieties have very pointy leaves, others more rounded. Holes are normal - just give them a good wash like any other veggie in case any bugs are hanging on! Storage Store … Continue reading Arugula
CSA member Monica shared this recipe with us. It's a great way to use lettuce when it's not quite fresh enough for salad, or when you're just sick of salad!
About Garlic scapes are the garlic plant's attempt to flower. The little bulb you see would turn into a flower, but we harvest them at the base of the stem so that the plant puts more energy into producing the bulbs. Scapes taste just like garlic and can be used anywhere you like a garlic … Continue reading Garlic scapes
About Summer squash are members of the cucurbit family (along with winter squash, cucumbers, and melons). They have soft, edible rinds like cucumbers, but are less watery. Zucchini is a type of summer squash, so we use these terms interchangeably because zucchini cooks just like other summer squash. Summer squash comes in many shapes, and … Continue reading Summer squash
A CSA member and good friend of ours, Laura, shared this recipe with us when we were talking about new ways to cook summer squash/zucchini.
This is a winter favorite of ours! When we're sick of summer squash, we shred it freeze it in quart bags, then enjoy this nutrient-loaded pizza crust all year long.
About Microgreens are just baby vegetables! They're grown for a week or two instead of to full maturity. They're a great way to get lots nutrients out of a small space, and to add some fresh flavor to any dish. We grow a basil/lettuce/beet mix, and a kale/leek/arugula mix. Storage Store microgreens in an unsealed … Continue reading Microgreens