This week the Chioggia beet is back, just a bit different from the regular red beetroot! Its name comes from the town of Chioggia, in the province of Venice in Italy, where the it’s originated. The beetroot is cheerfully red and white striped and has a sweet taste. Don't throw away the young leaves,…
Next week's package offers some unique samples of autumn. Spigariello is a cross between broccoli and kale, while chioggia beet (aka candystripe or bull's eye beetroot) will bring a swirling sweetness to your salads. And not to forget dessert! It's sorted with small cooking pears: perfect for stewing in cinnamon, lemon and cloves. Your…
Garlic is generous in flavor and has the power to make your dishes shine this week. Did you know that fresh garlic is slightly softer in flavor than the dried variety? It’s ideal for incorporating raw into a celeriac salad or in a sauce made from puffed celeriac. The preparation of this winter gem…
