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    How to Grow Leeks

    Leeks grow in garden

    Leeks are grown for their thick, juicy stems. They are a mild-flavored alternative to the onion. Leeks require a long growing season—up to 170 days. They grow best in cool, mild weather. There are two types of leeks: short-season and long-season. Long-season leeks have thick, cylindrical stems. They take about 170 days to reach harvest. […] More

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    How to Grow Rhubarb

    Rhubarb growing plant

    Rhubarb is grown for its leaf stems (called petioles) which are thick and fleshy. The stems are colorful—cherry-red to deep red and sometimes green–and tart. They are used in jams and pies—with plenty of sugar added—and are often matched with the sweetness of strawberries. Rhubarb is a perennial vegetable that requires a dedicated growing spot […] More

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    Celery Cooking and Serving Tips

    Celery sliced

    Celery can be eaten raw or cooked. Celery brings texture and a mild flavor to salads, hors d’oeuvres, soups, stuffings, stews, and stock. It can be steamed, braised, or sautéed and served as a side dish. Celery tastes best when it comes to harvest in cool weather, late spring or in autumn. How to Choose […] More

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    Chard Cooking and Serving Tips

    Swiss chard can be served raw or cooked. Swiss chard leaves have a hearty, yet mild spinach flavor. Swiss chard stalks have a delicate, celery-like taste and crunch. Serve chard greens raw alone or in a mixed green salad. You can also cook chard greens just like spinach. Swiss chard, chard, silverbeet, spinach beet, leaf […] More

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    How to Cook and Serve Bamboo Shoots

    Fresh bamboo shoots

    Bamboo shoots slowly simmered have a delicate, bitter flavor and earthy aroma. Fresh bamboo shoots can be sliced and boiled, sautéed or braised and served as an accompaniment to meat and fish. They can be slow-cooked with other vegetables or stir-fried. The crunchy texture of young, tender bamboo shoots makes them a great choice served […] More

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    Ten Ways to Cook Kohlrabi

    Kohlrabi steamed

    Cook kohlrabi or eat it raw. Kohlrabi is crunchy like a radish and tastes like a mild, sweet turnip with a bit of radish tang. Young kohlrabi is juicy and crisp and delicate. The peak kohlrabi harvest season is mid-spring to mid-fall. In mild-winter regions, kohlrabi and can be grown and harvested through the winter. […] More

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    How to Prepare, Cook, and Serve Asparagus

    Asparagus plants produce young edible shoots—called “spears”–for about six weeks each spring just as the days begin to lengthen and winter fades. The season for asparagus is late winter through late spring—the season’s peak depends upon where you live. How to Select Asparagus Select asparagus with firm, plump, straight, round spears. The tips should be […] More

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    How to Cook and Serve Florence Fennel

    Fennel roasted

    For a light delicate taste reminiscent of licorice and anise, choose Florence fennel. Florence fennel–which is also known as bulb fennel and in Italy as finnochio—is a pale-green, feathery-topped vegetable, with celery-like stems and swollen bulb-like base of overlapping broad layers. The harvest season for this cool-weather vegetable is early fall through spring. How to […] More

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    How to Cook and Serve Cardoon

    Cardoon steamed

    Cardoon is related to the artichoke and looks much like an artichoke. Cardoon is prepared like asparagus and celery and is served as a vegetable side dish or added to soups or stews. Cooked it is soft and meaty. Cardoon has a more bitter than sweet taste that hints of artichoke, asparagus, celery, and salsify. […] More

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    Local Celery

    Can you remember what you were doing 4 months ago today? Well, if you are a bunch of celery, you were probably just getting your start on life, germinating as a little seed. And today, you are ready to make an appearance on a snack tray, in a salad or a soup. Most varieties of […] More