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Of course, this is the perfect spinach for a salad, but it can be stir fried or sautéed. Our spinach is never grassy tasting like some of the flat leaf spinachs you can buy.
Wash with water… but Cook without it! Fill a deep basin with water. Remove Spinach from bag, immerse, and after gentle agitation allow to rest undisturbed for 5-10 minutes. Scoop out leaves and drain. Sauté, Stir-fry, or Microwave until just wilted. Garnish with Pimento or Sweet Red Pepper. Waterless cooking is the secret to sweet, flavorful spinach. And don’t trim the stems; that’s where the sugar is! Enjoy!
This miniature version of European hothouse cucumbers is virtually seedless, features a tender, edible skin, a crisp texture and delicate flavor. Try them in your favorite summer salad recipe!
Since our Mediterranean Cucumbers need not be peeled, they make lovely tea sandwiches for entertaining guests. Layer thinly sliced cucumbers on buttered bread, lightly salted, chill before serving. First cultivated in Asia, cucumbers were brought to America by Columbus, and eventually grown by Native Americans and colonists from Florida to Canada. Edible plants in the family Brassicaceae are termed Cruciferous vegetables because their seeds are marked with a cross that can be seen under magnification. Widely considered to be healthful foods, they are high in vitamin C and soluble fiber and contain multiple nutrients with potent anti-cancer properties. Native to western Europe, the Mediterranean and temperate regions of Asia, the brassica family boasts more important agricultural and horticultural crops than any other.
The word “Cabbage” is an Anglicized form of the French caboche, meaning “head.” Like all crucifers, Cabbage is nutrient dense, rich in Vitamins A & C, calcium, potassium and antioxidants. The Arkansas Black is thought to have been developed in the mid- 19th Century in that state. Generally dark red on the tree, with a slight green blush where hidden from the sun, these apples turn dark burgundy as they ripen. Their flesh is notably hard and fairly tart when fresh, mellowing in both flavor and texture in storage.
There are more than 30 varieties of Parsley. In ancient times, parsley wreaths were used to ward off drunkenness. Today, this slightly peppery, fresh-flavored herb is more commonly used as a flavoring and garnish. Parsley is an excellent source of vitamins A and C, and an essential ingredient in soup stock. Refrigerate, unwashed, in a microperf bag.
Parsley contains three times as much vitamin C as an orange, boosting our immune systems, protecting against cardiovascular disease, keeping our skin elastic and minimizing wrinkles. Rich in vitamin A, folate, potassium, and calcium, parsley contains a wide array of antioxidants providing protection from arterial blood clotting, and dangerous free radicals. Certain phytochemicals found in parsley have been shown to slow the development of some cancers, prevent others, and help to reduce cholesterol. From bunched Italian Parsley, pinch off whole leaves for use in a green salad.