Crunchy Leaves for Fall by Peggy Paul Casella Not only is cabbage one of the most ancient vegetables available today, it’s also one of the most hardy and versatile. When temperatures plunge in late fall and the first frost wilts most other vegetables and leafy greens (like its cousin kale), this brassica only improves in
MoreStalking the Spring by Peggy Paul Casella Spring hasn’t really sprung until you’ve snatched up your first bunch of asparagus from the local farmers market. It livens up any dish with its grassy, floral flavor, and the prep work—bending each spear until it snaps toward the bottom end—was one of my first kitchen tasks as
More1 min read
Parsnips and Carrots by Peggy Paul Casella These earthy-sweet cousins have a lot in common: They both belong to the Umbelliferae (or Apiaceae) family of plants—along with parsley, fennel, celery, cumin, coriander and dill—which are characterized by feathery leaves and umbrella-shaped clusters of flowers. They both grow wild in Europe and West Asia, and they
More2 mins read
Sweet Potatoes by Peggy Paul Casella They might not be as flashy as other super foods, but sweet potatoes pack a serious nutritional punch, and have impressive concentrations of fiber, potassium and other essential nutrients. Most notably, sweet potatoes are one of the most potent natural sources of beta-carotene and other pigment-related antioxidants, which have
More2 mins read
Market Watch: Heavy Hitters by Peggy Paul Casella Winter Squash (acorn, buttercup, butternut, hubbard, kabocha, spaghetti and turban) Unlike their mild-tempered cousins of summer, winter squash have thick, inedible skins, hard seeds and dense, nonporous flesh that must be cooked before eating. They also come in all shapes and sizes: the short and squatty butternut
More2 mins read
by Peggy Paul Casella Brussels SproutsThe Brussels sprout plant looks like a lanky sea monster: Its thick spine grows straight up from the soil, covered with mini-cabbage “eyes” and dozens of leafy arms. Though the leaves are also edible, like those of fellow Brassicas, the sprouts are the most commonly eaten part of the plant.
More1 min read