Monthly Archives: August 2013

C is for Cauliflower

I love cauliflower! Surprisingly enough, so does the kid. I love it the most because of how long it lasts in the frig. It’s my go-to vegetable on quick dinner nights. I cut off several chunks, put them in a … Continue reading

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C is for Chervil

This parsley relative is the main ingredient in Fines Herbs alongside parsley, chives, tarragon, and sometimes marjoram. Those who are familiar with French cooking should already know about this underrated-culinary herb. We use it almost exclusively in scrambled eggs and … Continue reading

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C is for Cilantro, or is it Coriander?

Cilantro, you either love it or you hate it. Researchers are actually studying why that statement is true. The Huffington Post refers to a few different studies focusing on the chemical compounds of Cilantro, and if in fact our genes … Continue reading

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C is for Carrot

Everyone must grow carrots at least once in his or her lifetime, especially if you have children around. If you don’t have raised beds with fluffy soil, designate a large container for a crop of carrots. Carrots are a root … Continue reading

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C is for Calamondin

C is for Citrus, too, but let’s not lump them all together. To me, that would be like saying C is for Californians. And I don’t want to sit next to that guy over there. So this C is for … Continue reading

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B is for Brussels sprouts

    I am including Brussels sprouts as a post for a few reasons. First, it starts with “B.” (Ha ha) Second, I have grown them. Third, I want to confess my failures as well as my successes. Theoretically, we … Continue reading

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B is for Borage

Borage is a must-have herb for bees and foodies alike. Borage is a warm-season annual that is also sometimes called “the star flower.” If you like plants for their strangeness, borage will deliver. The spiny, prickly leaves are grayish, and … Continue reading

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