Kale has laboured away in relative obscurity in modern north American culture for years only to be recently thrown into the trendy nutritional spotlight. Call it what you will – a fad, a diet, a phase – kale doesn’t really let all the attention go to it’s head. In fact, when you get to know it, kale is about as down to earth as it gets.
Yes, we’re known for our corn and our sweet, sweet carrots but a large percentage of our crop is potatoes: all colours, shapes and sizes of beautiful rich potatoes! The number and kind of varieties we grow each year vary, but for the 2015 crop season, we’ve planted and grown 13 different varieties. That’s right, THIRTEEN different kinds of potatoes.
Broccoli is like that kid in middle school who wore thick glasses and too short pants but then grew up to be Mr Universe. There’s a lot going on beneath the surface of broccoli and you’re going to want to get to know it well before it becomes that “it” veggie that all your friends are talking about.
There is one crop that – above all – seems to mystify our customers… fennel. Personally, we love fennel and use it daily in our meals but we know this preference is not always shared with everyone in our community so we have rustled up some recipe options to help your fennel really woo you.
One of the lesser known and therefore lesser appreciated veggies we grow is the humble kohlrabi. A popular German veg, its name literally translates to: cabbage (kohl) turnip (rabi/rube). We grow both purple and white kohlrabi which taste very similar and can be enjoyed in many different ways.
At Riverbend, we hold a special place in our hearts for beets. They begin early, continue through the season, can be stored late into the fall and used in so many different ways. Beets are the underrated, steady veggie of the fields. We are absolutely head over heels in love with them and we want you to be too so we !
So we encourage you to go on a veggie bender when you’ve got those fresh veggies in the fridge. Seize the day, destroy that bag of peas, it’s no match for you. You’re going to enjoy it to the last pod. And guess what, it’s even going to be amazing for your body. You’ll thank yourself.
When you participate in a CSA, you are not only reducing the distance your food travels to your table and in turn its carbon footprint (the average north american meal travels an estimated 1200km to get to your plate), you’re also making a choice for environmental conservation and stewardship.