Brussels sprouts are at the farm market fresh from early fall to early spring. But the tastiest Brussels sprouts come on the market after the first good frost of the year. If you poke your head outside or look at the weather map, that means you are going to find fresh, great tasting Brussels sprouts
Brussels sprouts are a biennial grown as a cool-season annual. They survive winter snows to push their final harvest of miniature cabbage-like sprouts in spring. Brussels sprouts have a nutty, cabbage-like flavor that makes a delicious hot side dish dressed with butter or meat-roasting juices. Lightly steamed Brussels sprouts are perfect with a lemon-butter sauce
Bush snap beans are mild flavored and from seed are ready for harvest in as few as 40 days. Plant bush beans every 10 days or so for a continuous harvest throughout the season, or plant bush beans early in the season for a harvest before pole beans are ready or late in the season
Cabbage matures best in cool weather. Sow cabbage in early spring for an early summer harvest. You can also sow cabbage in late summer for autumn harvest. Cabbage matures in 70 to 120 days. Green cabbage is an old-time favorite. Red cabbage is often found in salads and excellent cooked and served as a hot
The plum standard is the Santa Rosa plum: that is the rich-tart purplish-crimson skinned plum with amber flesh that shades to dark red near the skin. The Casselman plum is an improved, late season Santa Rosa plum hybrid with a bright red skin and plenty of flavor. The Casselman is one of the so-called Japanese
Many French kings went by the name Louis. The name means famous warrior. The moniker worked for many of the kings of France, but by the time the name came down to Louis XV, the French had just about had it with the idea of an absolute monarchy. While Louis XV did little to popularize
The name Chinese cabbage can lead you to several very different vegetables. There are dozens of varieties of “Chinese cabbage” each with unique tastes and culinary attributes. All of the so-called Chinese cabbages belong to the genus Brassica which is a diverse group of vegetables that include cabbage, kale, Brussels sprouts, cauliflower, broccoli, kohlrabi, mustard
Spicy fried chicken with Chinese cabbage and carrot Chinese cabbage can be eaten raw or cooked–steamed, boiled, and quickly stir-fried. Cooked leaves and stalks add flavor to soups, stews, pasta dishes, and stir-fries. Chinese cabbage is a general name for several varieties of thick-stalked and green- or pale green-leaved vegetables that fall under the even
The cilantro plant and the coriander plant are the same plant. In most parts of the world, coriander is simply known as coriander. However, in the United States coriander refers to the seeds of the coriander plant, and cilantro refers to the herb leaves of the coriander plant. Why the difference? Well, it basically comes
You’ve tried fresh chopped chives added to sour cream and served as a filling for a baked potato. But how about chives added to sour cream to serve with borscht and tomato soup? Fresh picked and snipped chives are a tasty garnish or flavoring in omelets, scrambled eggs, salads, and soups. Chives are also a
