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BLOGS

Shallot Dressing

This recipe is from City Seed Farms’ Fiddlehead Salad, a recipe I came across this past spring. It was so delicious on fiddleheads, but really, you could eat it...

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BLOGS

Amaranth

Amaranth is one of the most multifaceted plants on earth. It is at once an herb, a grain, a vegetable and a flower. It’s both edible and ornamental and it is...

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BLOGS

Curried sweet potato with amaranth and collard greens

Our farmer extraordinaire, Damian, advised me that amaranth greens can be cooked just like spinach. Sautée them with garlic, onions, and a squeeze of lemon or...

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BLOGS

Fennel

away from the Brassicas in Greece, fennel is used in side dishes, salads, pastas, and vegetable dishes; it’s a common ingredient in Italian sausage and...

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BLOGS

Shaved Fennel Salad

This simple salad is my absolute favourite way to eat fennel. Refreshing, fragrant fennel pairs oh-so-well with the rich saltiness of parmesan and thyme imbues the...

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