
Tangerines Tangerines are among the earliest harvested mandarin oranges. They are distinguished from other mandarins simply by their red-orange to red peels. They have a rough skin and sweet flesh. All tangerines are mandarins but not all mandarins are tangerines. (Other mandarins are the tangelo and the clementine.) The tangerine is named for the port
Parsnip roots can be used in soups, stews, and side dishes. (Learn more about cooking and serving parsnips, click here.) The parsnip is a root crop that can be planted in spring and autumn in all regions and winter in mild-winter regions. Parsnips require 95 to 120 days to mature and reach harvest. The parsnip
Simply put coleslaw is a salad made from shredded cabbage and along with other chopped or shredded vegetables bound with mayonnaise, vinaigrette, or other dressing and sometimes flavored with herbs or fruit. The word coleslaw comes from two Dutch words: kool meaning cabbage and sla an abbreviation for salad—koolsla. Coleslaw is sometimes called “cold slaw”—which
Dried beans eaten fresh meaning during the season just after they have been harvested and dried–will undoubtedly be the best tasting. But a big plus for dried beans is that they have a long shelf life if stored in a dry, cool, airtight container away from sunlight. Quite easily, you can keep dried beans on
Long beans Long beans can be eaten raw or cooked. Sliced long beans can be added raw to salads similar to French haricots verts. Long beans can be steamed or sautéed as a side dish. They can be added to soups and stews. Long beans have a chewy, crunchy texture–more so than snap beans–and a
August is truly the month of plenty. All of the vegetable and fruit gardeners’ and farmers’ hard work seems to come to fruition in August. This is the month that we had in the back of our minds back in April, May and June. Time to get out the garden harvest basket and enjoy the