Learn more about the nourishing food items our local farmers produce, and get inspired to start cooking with them in your own home!
Leek is one of those items at the grocery store that is often overlooked. It’s not a staple, like tomatoes or onions, and it’s not weird enough to stand out, like rutabaga or celery root, and so it mostly goes unnoticed. Which is a shame, because not only are leeks versatile and healthy, but full of remarkable flavor.
While common wheat established itself long ago as the prevailing grain in the west, its rival cousin is beginning to contest that. Spelt, an ancient grain and member of the wheat family, was an important part of many European’s diets in medieval times. Recently, it has enjoyed a newfound popularity that’s come, like many other food trends, by way of its health benefits.
Okay, okay, I know what you’re thinking: CAMEL milk?? As in, camel, the animal with two humps that people ride across the desert? People drink their milk?! Well yes, they do, and it’s not much different than drinking plain old cow’s milk. In fact, camel milk has been consumed for thousands of years.
If the word ‘persimmon’ sounds foreign to you, you’re probably not alone. The yellowish-orange fruit resembling a tomato is not incredibly popular in the United States — but it should be!
If a single fruit or vegetable can be considered “trendy”, then certainly avocados take the title. Pictures of avocado toast — which people will pay close to $20 for — run rampant on foodie Instagram feeds, and articles exclaiming “avocados: it’s a lifestyle” are plenty. However, it’s true that the fruit (yes, fruit) is interesting, delicious, and healthy enough to live up to the hype.
The end of summer is near and that means one delicious thing for many Americans: fresh sweet corn. Unfortunately, the rest of the year Americans tend to eat a lot more of the processed kind.
Ah cucumbers: beloved, widely consumed, and the source of much controversy. Is it a vegetable? But it has seeds! A fruit? But it’s not sweet! What is this long, green, refreshing piece of plant? Well, it’s actually pretty simple, if you look at it two ways: botanically speaking, it’s a fruit, but in culinary purposes, it’s considered a vegetable. Boom!
Bison is perhaps one of the most popular North American symbols. In fact, it has recently been designated an official mammal of the United States! Over the past few years, bison meat has been growing in popularity as a healthier meat option.
Though it may be inevitable in today’s food-trend-centric market to avoid that hardy, chewy, dark leafy green known as kale, there are so many varieties that it’s likely you have not seen them all. Red Russian kale, also known as Ragged Jack kale, is an heirloom variety thought to have been brought to Canada from Siberia by Russian traders circa 1885. Like most varieties of kale, it’s a hardy, green plant. Unlike other varieties of kale, it has a purple stem and wispy, oak-like leaves—that happen to turn purple, and get sweeter, in cold weather.