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    Cucumber Serving and Cooking Tips

    Cucumber tomato salad

    There are many ways to eat cucumbers raw or cooked. Sliced cucumbers, tomatoes, celery, and parsley or spring onions are the ingredients of a tasty warm-weather salad or sandwich. Add minced cucumbers and dill to plain yogurt to make a cooling warm weather soup or snack. Steam or sauté cucumbers and enjoy them as a vegetable […] More

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    Eight Ways to Cook and Serve Summer Squash

    Stuffed zucchini baked

    Summer or tender squash can be sautéed, steamed, boiled, baked,  grilled, microwaved, or eaten raw. Use raw tender squash as an addition to crudités trays and salads The tender summer squashes–zucchini, Costata Romanesca, round and globe, scallop or pattypan, yellow crookneck, and yellow straightneck, and Zephyr–mature during the summer and can be claimed as baby […] More

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    Five Ways to Cook Sweet Peppers

    Roasted bell peppers

    Eat sweet peppers raw in salads, or eat them steamed, stir-fried, roasted, grilled or roasted or stuffed. Use them in casseroles or rice dishes. Sweet peppers are in season from late spring through late summer. Types of Sweet Peppers Sweet peppers are warm-season annuals in temperate regions and perennials in tropical climates. Sweet peppers are […] More

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    Avocado: Kitchen Basics

    Avocadoes have a rich buttery textured flesh with a slightly nutty flavor and can be eaten as a vegetable or a fruit. There are both winter and summer harvest avocadoes. Winter harvest avocadoes are available at your farm market now. There are dozens and dozens of avocado varieties spread around the world. The variety you […] More

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    Tomato Drying Tips

    Was it just six months ago that the first Early Girl tomatoes were coming off the vine? If you like tasting tomatoes, you love the Early Girl. In one survey after another, the Early Girl scores high points for flavor. When you taste a vine-ripened Early Girl, the words “sweet” and “rich” will not be […] More

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    Pumpkin Size: Cooking and Carving

    Jack-o’-lantern or pie? That could be the question you ask when faced with a pumpkin in late autumn. The answer is simple. It’s in the size of the pumpkin before you. Pumpkin size: cooking and carving Small pumpkins are best for cooking. They will be sweet and delicious, perfect for pie fillings, breads, muffins and […] More

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    Winter Squash Varieties

    Winter squashes are best from early fall through winter. Winter squashes are drier, more fibrous, and much sweeter than summer squashes. The thick, hard shells of winter squashes can not be eaten, but the shells add to the period these squashes can be stored—ranging from 30 to 180 days. In addition to the sweet flesh […] More

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    Summer Squash and Winter Squash: The Difference

    The “summer squash” is a soft-skinned squash. The “winter squash” is hard-shelled squash. Summer squash might be more aptly named a “tender squash.” It has moist flesh and a tender skin. Tender, summer squash is harvested steadily from early to late summer. Summer squash is best eaten fresh, either raw, steamed, or sauteed. It will […] More

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    Eggplant: Ratatouille

    Eggplant? Did you say ratatouille? All of the key ingredients for ratatouille are available fresh and local in mid summer tomatoes, onions, zucchini, bell peppers and, of course, eggplant. When you think of eggplant, you think first of the oval, black-skinned cultivar known as ‘Black Beauty.’ That is the classic eggplant with its rich, complex […] More

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    Eggplant: The Fruit

    The eggplant is a fruit not a vegetable. Botanically speaking a fruit is the ripened ovary–including the seeds–of a flowering plant. That means that many foods called vegetables when cooking are actually fruits. That list would include squash, pumpkin, cucumber, sweet pepper, tomato and eggplant. Does that make ratatouille technically a kind of fruit sald? […] More