Asparagus comes from the Greek aspharagos, meaning “sprout.” And who better to follow through the springtime greenery than Persephone, the Greek goddess of spring. Asparagus has great medicinal value. The ancient Romans ate it raw or dried for curing aliments ranging from bee stings to toothaches. In our modern age, it is more commonly known [...]

Preparation Tips

Cooking can be as simple as grilling or simmering in water for a few minutes. The aficionado may use an asparagus steamer basket so the bottoms get more heat than the tips

Storage Tips

Wrap the ends of the asparagus in a moist paper towel and place in the back of the fridge, as folate degrades in light and heat.
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Broccoli for Mathematicians


Your TakeHome box does many things. This week—drum roll please—it’s going to bring some order to the chaos of the universe. That’s right. Behold the Romanesco broccoli from Landisdale Farm in Jonestown, PA. Romanesco broccoli was first described in 16th century Italy, and is sometimes called Roman cauliflower or “broccoflower.” It is a member of [...]

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Hearty Green Veggie Minestrone

Adapted from Moosewood Restaurant Daily Special Ingredients 2 tablespoons olive oil 1 cup chopped onions 2 cloves garlic, minced 2 cups peeled, seeded, and cubed winter squash 1 cup broccoli, cut into 1/2 inch florets 1 teaspoon dried oregano 2 teaspoons salt 1/2 teaspoon ground pepper 4 cups water 2 cups kale, chopped 1 15 [...]

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Green Kale


A member of the broccoli family, kale is essentially a form of wild cabbage.

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