News & Blog
As a part of an “eat locally and seasonally in the winter time” recipe series, I would like to introduce a Roasted Beets recipe. Beets are one of the winter vegetables that are available mostly through fall and winter time. This is a simple recipe that is perfect as a side dish, and also easy to make. If you are lucky and your beets came with greens, they are edible as well! You can cut them up and sauté them like spinach. They taste kind of like spinach too.
- serves 4 -
4x medium size beets (3x large)
1 clove garlic crushed
1 Tbs dried marjoramRead More
How to spatchcock a turkey
It’s almost Thanksgiving! It’s the time for families to get together around a wonderful meal. It might also be a day of hard work for you, if you happen to be the cook of the family. Cooking turkey can take several hours depending on the size, and you have to baste it at regular intervals, etc. Plus there are all the side dishes and dessert(s) to make! Although your hard work will be handsomely rewarded by the delicious meal and the happy faces around the table, you might wish that it took less time and effort to cook the turkey.
We often hear that it’s usually a good idea to eat seasonally and locally, but it becomes difficult during the winter time. In that regard, we are fortunate to have some farmer’s markets available throughout the year here in RI. If you have been to one of the winter farmer’s markets, you might have been surprised to see that many vegetables are available even in the middle of winter. This is one of the great reasons why we need the Urban Greens market, so that you won’t miss fresh food because you missed your local “once a week” farmer’s market. Our up-coming store will be open 7 days a week and will carry locally sourced seasonal products throughout the year!
New England has four clearly distinct seasons and each season has its plants and beauty. Although it is true that there will be less variety of vegetables available locally in winter, you can still get vegetables like squashes, parsnips, beets, brussels sprouts, even some greens, and much more, thanks to local producers. We would like to share some recipes using local harvests in the following weeks to get everyone thinking about how to eat seasonally! The first one is a favorite fall/winter dish of mine, roasted acorn squash. This recipe is so sweet and tasty that you can eat them after dinner like a dessert!
Fall is the time to plant bulbs in preparation for next spring (both flowers like those described here, and some vegetables like shallots and garlic), If you haven’t done so yet. It is also the time that squirrels and other bulb loving animals are looking for food. What I hear often from folks is that squirrels ate most of the bulbs they planted! Today, I would like to share good tips I learned on how to avoid getting your bulbs eaten by animals.
The first method is using chicken coop wire. Chicken coop wire is available at most hardware stores. It is a thin wire net that has 1/2” spaces in between. The idea is that you cut the chicken coop wire into the size of the area you plant the tulips and then put the coop wire on top of the area, then cover with mulch or soil. A 1/2” is enough space for tulips to get through, but not enough for squirrels.
If you have other animal problems, like moles, you can put the bulbs in a chicken coop cage. You cut the coop into about a 10”-12” piece, then make a cage. Put the bulbs in it before planting. Make sure to put soil in between the coop and the bulb, so that animals can’t nibble on it through the cage.