Cool as a carrot.

by | Sep 5, 2011

Welcome, class, to today’s Fresh Pick: CARROTS Easy to pack and perfect as crudités for that favorite dip, the crunchy texture and sweet taste of carrots is popular among both adults and children. Although they are shipped around the country from California...

A Is for Asparagus

by | Nov 5, 2010

I’ve decided to make one post each week about some of the lesser known—or, perhaps, lesser used—items you might find in your local grocery store. (I like to teach people stuff because I’m a giver. That’s just how I roll.) So, welcome, class, to...

Flex your mussel

by | Jul 12, 2010

Welcome, class, to today’s Fresh Pick: MUSSELS The term “mussel” is used for several families of bivalve molluscs inhabiting lakes, rivers, and creeks, as well as intertidal areas along coastlines worldwide. The freshwater and saltwater mussels are...

What’s better than basil?

by | Jun 7, 2010

Welcome, class, to today’s Fresh Pick: BASIL Basil [BAY-zihl, BA-zihl] is available year-round and is a wonderful herb to use in pasta (especially pesto and marinara sauces), poultry, and seafood dishes. Basil has a pungent flavor and clove-like aroma. When...

Garlicky goodness

by | Jun 7, 2009

Welcome, class, to today’s Fresh Pick: GARLIC Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptian slaves building the giant pyramids. Throughout the centuries, its medicinal claims have included cures for...