I bought some kohlrabi last Saturday at our farmers’ market. I was surprised to find kohlrabi this early in the season — but this hardy vegetable can be left in the ground when frost hits and harvested in the spring. I’m acquainted with kohlrabi from my European roots, but many ...

At the farmers’ market, I encountered a vegetable I was unfamiliar with. Komatsuna, a Japanese leafy green, is one of the earliest vegetables available because it is very fast-growing. In more moderate climates than ours, it can be grown year-round and is more heat and cold-tolerant than ...

The first Farmer’s Market of 2025 was damp and chilly, with threatening thunderstorms. The weather kept some of the regular shoppers away. It was good to see old familiar faces again. A few were missing. Blue Pepper Farm wasn’t there with their delicious sheep yogurt. There were some new ...

Spring has sprung! Winter’s snow seems like a distant memory. Everything is leafing out in beautiful green. Wildflowers adorn the forest floor. Daffodils and tulips embellish our garden. Farmstands are back! Each year, I eagerly await the arrival of fresh, seasonal produce from our region ...

May is the time for fresh spring greens like dandelions, ramps, spinach, arugula, chard and more. The damp, rainy, cool weather that brought in May this year is a good time for soup. Soup made with greens and beans has been an Italian tradition since Roman times. It comes in many variations: ...

It’s spring. The last patch of winter snow in the shade by our shed has melted. We’re hungry for something fresh and green. The grass is green! Edible green things popping up now are chives, last year’s parsley, and dandelions. Chives are perennials; their fresh green shoots are a ...