May 22, 2013
Tender light green summer squash. It is also called cousa type or clarinet - but it won't carry a tune, just sweet flavor.
May 22, 2013
Used just like traditional zucchini, this popular hybrid is loved by Italian cooks for its deliciously nutty flavor and firm, crisp texture. With its ribbed surfaces, slices are beautifully scalloped. Romanesco Squash is wonderful in stir-fried dishes, baked, or sautéed.
May 22, 2013
Young Vitis labrusca aka the Fox Grape grew up on a farm in Concord MA in the 1850s. Hitching the rails to Hollywood and then shooting to stardom in TV-land under the moniker "Concord" this grape portrayed the quintessential grape character in stage and screen. From grape jelly to giant grapes in...
May 22, 2013
Pears with necks as lovely as Audrey Hepburn. Concordes combine the crispness of Conference pears and the juiciness of the Comice. A fairly new variety bred in England, these pears have a brilliant fruit feature—they resist oxidation! Because they are slow to turn brown after slicing they're great...
May 22, 2013
The Doyenne Du Comice was developed in France in the mid 1800's. It is widely grown on the west coast. It can be recognized by its bulbous shape and dimple underneath. It has a green color when firm and turns light yellow as it ripens. When ripe it will have a wonderfully smooth and juicy texture...
May 21, 2013
The Clementine is surely a darling. Developed by Father Clement Rodier from a sweet tangerine and the somewhat bitter Seville orange. A zipper peel with few seeds and tangy taste. The Clementine is surely a darling, developed by Father Clement Rodier from a sweet tangerine and the somewhat bitter...
May 20, 2013
In Italian, cipollini means “little onion”—fitting, as they’re about the size of a squashed golf ball. Cipollinis are sweet and perfect for roasting whole or caramelizing in a bit of butter. For easy peeling, drop cipollini onions in boiling water for 20–30 seconds to loosen the thin skin from...
May 20, 2013
Cilantro leads a double life as Leaf Herb and Spice Seed. We are mostly familiar with the leaves’ fresh taste in guacamole, salads, and salsas. The Cilantro flower’s seed, known to us as Coriander, is used in many exotic and everyday dishes. Cilantro is a good source of magnesium and iron and also...
May 20, 2013
Ripe Chojuro Asian pears are known for their delicious, butterscotch flavor. Asian pears are sometimes mistaken for apples because of their crispness and round shape.
May 19, 2013
The Chioggia Beet is an heirloom variety, hailing from Chioggia, a  miniature Venice on Italy’s Adriatic Sea. Chioggia stripes + cooking = pink. If you want to preserve the  beets’ unusual design, slice and serve raw. Cook them gently, steam,  boil, or roast. To get the most nutrients, cook beets...

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Our online magazine offers a taste of workplace culture, trends, and healthy living. It features recipes for easy, delicious work meals and tips on quick office workouts. It's also an opportunity to learn about our GoodWorks program, which helps those in need in our communities and supports small, sustainable farms.