Parsnips are a cream-skinned root vegetable with a delightfully sweet flavor. They are closely related to carrots, which is why they essentially look like a white carrot. They come in a range of sizes from medium carrot size to over a pound each, depending on the season and length of time we let them grow. ...
Rutabaga is a purple-topped, creamy-fleshed root vegetable that is great for long-term storage. The flavor is sort of like a turnip crossed with a cabbage, which may not sound good to some, but rutabagas are well-loved in our region (and honestly, the majority of the state of Wisconsin)! They are the backbone of beef (or...
Of all the vegetables we grow, celeriac definitely gets the weirdest looks and most “what is this?” questions from market goers and CSA members. It is often hard for people to understand as a cooking vegetable, but once you get more familiar with it, you will learn that it is delicious, really easy to cook...
Even though ginger is a tropical crop, we are able to grow what is known as baby ginger on our Northern climate farm by utilizing our hoop house. Baby ginger refers to ginger which is harvested before maturity and has not been cured. It is just as knobby as regular ginger, but has a thinner...
Winter squash is a broad category of vegetables that contains many distinct varieties, flavors and textures. As a general rule, they are hard-skinned, harvested in the early fall, and great for storage. Winter squash is a member of the cucurbit family (which also includes cucumbers, zucchini, and melons) and can be broken into three main...
Tomatillos are tomatoes’ more wild green cousin. Their plant resembles a tomato plant with sprawling vines that need to be trellised, but tomatillos remain green when ripe, sometimes with a yellow blush or a little purple stain on their flesh. The fruits grow in a loose papery skin similar to that of Chinese lanterns or...
Cabbage is one of the first real staple veggies to make it into the CSA and market. Crunchy, super healthy, and easy to cook with or eat raw, we love cabbage at our farm. We grow it throughout spring, summer, and fall. Napa cabbage is the first to appear at market in May and June,...
When green bean season comes around in summer, it comes with a bang! We pick SO MANY beans! That’s a good thing because beans are well-loved by the good majority of people, whether in the popular and really delicious canning project of dilly beans, as a fabulous side dish, or eaten raw as a healthy...
We love stir fries at our farm. It’s a great way to maximize the number of veggies we’re eating and easily work our way through the abundance coming in from the field. Each growing season (spring, summer, and fall), we’re going to share a stir fry recipe for you that is incredibly versatile. Though we...
Everyone loves snap peas. They are delicious and simple for fresh snacking, great in cooked dishes and dishes, and universally easy to prepare. People tend to associate snap peas with spring, but for us in Northern Wisconsin, they are more of a summer crop and we do our best to have them for a longer...
