It’s finally feeling like summer here in Vermont and I know after a long winter (and a long cold spring!) I always crave that first truly fresh salad of the season – chock-full of delicious mixed greens. From arugula to watercress, baby lettuces to spinach, there is a type of green for every palate all […]

Fresh mixed greens – including arugula, baby spinach, bok choy, baby bibb lettuce, and pea and sunflower shoots – are the perfect early spring crop in Vermont, and they are truly delicious. Whether you are planting some in your garden, getting them in your CSA, or buying them at the farmer’s market or grocery store, […]

When reducing added sugars, work on making small steps and changes that will gradually make your diet healthier — and have a goal in mind. The 2015-2020 Dietary Guidelines for Americans recommends that less than 10 percent of total daily calories should come from added sugars. That translates to about 9 teaspoons, 150 calories or 36 grams […]

Pesto is a wonderful addition to a spring menu. It’s perfect for meals and for snacks. Make it local with Vermont greens. There are a wide variety of salad greens available in Vermont, spanning across several plant families, each bearing a unique history and taste. The versatility of greens, in flavor, shape and application, is enormous! They can […]

Rich in vitamins, antioxidants and fiber, raspberries are a delicious fruit with many health benefits. Raspberries are excellent sources of vitamin C, manganese and dietary fiber. They are also rich in B vitamins, folic acid, copper and iron. This berry has the highest concentration of antioxidant strength among fruits. Raspberries are highly perishable, thus you can […]

As a cruciferous vegetable like broccoli, radishes have a host of health benefits but are typically under-appreciated – pushed around on crudité platters until they’re all that’s left and then drowned in ranch dressing to wash them down. This recipe for radish and cucumber tzatziki is a nice new option. They are actually full of nutrients: […]

Radishes are on the menu this month. They have a fascinating history and an interesting role in world cuisine. A Short History of the Radish Eating radishes dates back to the building of the ancient pyramids of Egypt. There, laborers were paid with vegetables including radishes. After they were introduced in Asia in 500 B.C., they were one […]

As a cruciferous vegetable like broccoli, radishes have a host of health benefits but are typically under-appreciated – pushed around on crudité platters until they’re all that’s left and then drowned in ranch dressing to wash them down. They are actually full of nutrients: folate, fiber, riboflavin, and potassium, as well as good amounts of copper, […]

As a cruciferous vegetable like broccoli, radishes have a host of health benefits but are typically under-appreciated – pushed around on crudité platters until they’re all that’s left and then drowned in ranch dressing to wash them down. They are actually full of nutrients: folate, fiber, riboflavin, and potassium, as well as good amounts of copper, […]

We love finding a new carrot recipe. Carrots are not only delicious, but so nutritious, too. The benefits of carrots can be attributed to their beta carotene and fiber content. This root vegetable is also a good source of antioxidant agents. Carrots are rich in vitamin A, Vitamin C, Vitamin K, vitamin B8, pantothenic acid, […]