My favorite way to cook okra, this dish is crispy and salty.
About Kohlrabi is related to kale, broccoli, and cabbage, so try it where you like those flavors! Storage Separate the leaves at their base, and store both parts in an unsealed bag in the fridge for up to two weeks. Cooking The leaves can be used as kale or collards (best cooked or massaged). The … Continue reading Kohlrabi
A great appetizer or salad topping from one of our favorite cookbook authors.
A rich pesto, great for snacking
A delicious addition to any meal
A delicious and foolproof recipe shared with us by Saralyn at Convivium
About Green onions are just young, tender onions. You can eat the entire thing, white bulb to green tip. Storage Store green onions in an unsealed bag in the refrigerator. Cooking Be sure to wash green onions well. Cut off and discard any root remaining on the bulb, and any parts of the top that … Continue reading Green Onion
About Oregano is a leafy herb related to mint, thyme and marjoram. Storage Store in the fridge in a loosely closed container or bag. Or, hang it upside down in a place with good air flow. When it’s dry, remove and crush the leaves and store in an airtight container indefinitely. Cooking with this Spice … Continue reading Oregano
About Lettuce is a crisp, mild leafy green. It can be any shade of green or reddish to purplish. The leaves can be flat and round or curly and wavy. Storage Pre-cut lettuce should be kept in a vented container in the vegetable drawer of the fridge. Heads of lettuce can be kept in containers … Continue reading Lettuce
About Thyme is a small leafed herb related to mint and oregano. Storage Store in the fridge in a loosely closed container or bag. Or, hang it upside down in a place with good air flow. When it’s dry, remove and crush the leaves and store in an airtight container indefinitely. This works especially well … Continue reading Thyme