Featured Food

Featured Veggie: Spigarello Broccoli

Described as a wild form of broccoli, broccoli spigarello is similar to kale, all leaves, without any florets. The stems are woody and should be cut off and disgarded.

 

Why is this celery different?

Celery grown in Washington is not the same as the California varieties you may be used to buying at the grocery store.  The stalks are smaller and tougher.  This celery is great for soups, stocks and stir-fries, but may not suit your fancy as much for the typical snacking we often turn to celery for.

 

Yellow-Colored Watermelon? You Bet!

The Terra office staff was greeted by some fresh slices of Tahoma Farms Yellow Doll Melon this morning. This unique hybrid Melon has a pale yellow coloring and a mild, but familiar watermelon taste. It’s a nice departure from the standard pinkish watermelon. Try out this fascinating and unique treat in our webstore and CSA boxes next week. Great for the kiddos!

 

 

 

As you can see, the melon didn't last long.

Featured Veggie: Purple Potatoes

eatingoutloud.com

Purple potatoes, as their name suggests, feature a deep violet skin and flesh. In many ways similar to a russet potato, they are dry, starchy and slightly nutty in flavor, and slightly fluffy in texture when cooked. Like other purple and blue-colored fruits and veggies, purple potatoes are rich in the antioxidant anthocyanin.  Enjoy them in soups, gratins, or salads.

 

Featured Veggie: Fava Beans

One of the oldest cultivated plants in the world, fava beans are commonly used in Mediterranean cuisine. While they are somewhat time-consuming to prepare, the beans will reward you with a wonderfully buttery texture and nutty flavor that lends itself well to dips and sauces, or as an addition to salads or pastas. The beans are quite nutritious, boasting a high content of fiber and iron, as well as protein.

How to Prepare Fava Beans

1. Remove the beans from the pod.

2. Blanch the beans to soften for easy removal of the outer shell.

3. Peel off the outer shell before eating or cooking to end with a bright-green, soft, and scrumptious bean!

4. Cook beans in a large saucepan in plenty of boiling water until tender, about 3 to 5 minutes, depending on the size of the bean. Drain well and rinse with cold water to cool.

 

Store fava bean pods in a plastic bag in the crisper drawer of the fridge for up to 5 days.