Recipe Box: Cooking Up Spaghetti Squash

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November is here and so is winter squash.  Spaghetti Squash is a great way to introduce more vegetables into your diet.  This vegetable is full of calcium, iron, vitamin B and potassium making it a good choice for people with high blood pressure.  ⁠Swap out traditional pasta and try our five favorite recipes below.  Intimidated to shop and prepare this vegetable? Love and Lemon has your guide to cooking spaghetti squash.

What’s In Season November: Arugula, Basil, Beets, Bok Choy, Broccoli, Carrots, Dates, Green onion/scallions, Herbs, Limes, Lettuce, Pumpkins, Radishes, Spinach, Squash (winter), Tomatoes, Turnips⁠

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How To Make Prickly Pear Jam

This year make your own gifts for friends and family.  Homemade prickly pear jam paired with fresh market bread is the perfect hostess gift this season.  ⁠

A Student’s Guide to the Farmers Market

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Dorm-Friendly Market Recipe Ideas:
Mason Jar Salads
Bruschetta
Tabbouleh with Hummus

With some simple dorm-friendly appliances you can cook some of these great recipes as well:

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Market Recipe: Chermoula Sauce

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Ten Fun Facts About Cabbage

Fresh Local Organic Vegetable at Farmers Market

“Cabbage is humble, but worthy of the greatest respect” the great Alice Waters has written
(Don’t miss her talk this month – details below**)

Check out our Guide To Leafy Greens and get inspired to cook up Corned Beef and Cabbage this weekend.

Ten Fun Facts About Cabbage… yes, cabbage!
1. Cabbage is one of our oldest known vegetables.
It has been cultivated for longer than almost any other vegetable on record. To be precise, more than 6,000 years! It originated in Northern China, sometime around 4,000 B.C.
2. The first cabbage in America was brought by French explorer Jacques Cartier on his 3rd voyage (1541).
3. Cabbage belongs to the Cruciferae family of vegetables, along with broccoli, collards, kale, and Brussels sprouts.
4. Today, China is the largest producer of cabbage, followed by India and Russia.

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Market Fresh Super Bowl Menu

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Rockin’ Root Veggies

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The Winter Market is filled with fresh produce right from the farm.  What’s in season?  Sweet citrus, leafy greens and tons of root veggies!  Because root vegetables grow underground, they absorb a great amount of nutrients from the soil and a smart choice full of flavor. Not sure how to cook a turnip? Wondering what to do with a parsnip?  This week try one of these recipes.

RadishOrange Glazed Radishes
CarrotsCarrot Soup
Don’t forget to use up those carrot tops.  Try making our Carrot Top Pesto.
Turnips –  Buttered Mashed Turnips
Parsnips –  Honey Roasted Parsnips
BeetsBeet and Turnip Gratin

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Farmers Market Fresh Eggs Are No Yolk!

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Have questions about the differences between store-bought versus farmers market fresh eggs?

Wondering what’s better, cage-free versus free-range?

We’re here to help you navigate your choices when buying eggs.

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Recipe: Market Latkes

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Shop the freshest ingredients to make flavorful Market Latkes this year!

Crooked Sky Potatoes, Onion
Steadfast Farm Eggs
Blue Sky Herbs
Salts of the Earth Flavored Salts
YoBro Microgreens (to garnish)
Cotton Country Jams Apple Preserve

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Recipe: Cuban Black Bean Chili

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Read More for The Fig and The Knife Recipe

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