Farmanac
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As with any squash select sunbursts squash that are firm and heavy for their size. With their nutty flavor they are great stuffed or baked.
about 19 hours ago
via HootSuite
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Small, bright and saucer shaped the sunburst squash (aka Pattypan Squash) come in green, yellow, & white colors.
about 19 hours ago
via HootSuite
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The robust nature of Tommy Atkins mangos comes at the expense of their flavor. Many describe them as bland & fibrous. Lacking buttery flesh.
9:30 AM May 26th
via HootSuite
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Tommy Atkins mangos are valued for their long shelf life & ability to survive long travel.
9:20 AM May 26th
via HootSuite
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Bon appétit mag suggests 6 grains to try. Red Quinoa, Basmati Rice, Black Barley, Pearled Barley, Black Rice, & Spelt
7:36 PM May 25th
via web
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Apricots should should be slightly soft. Too firm means they're not tree ripened. Speed the ripening by storing in a paper bag or warm area.
3:20 PM May 25th
via HootSuite
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Apricot season is here! In the US the majority of the crop comes from California. Choose apricots that are plump, firm & uniformly colored.
12:10 PM May 25th
via HootSuite
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Star anise can be purchased whole or ground. Store it in a sealed container & keep in a cool, dark place. It will keep for several months.
12:01 PM May 25th
via HootSuite
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Star anise is the distinctively shaped fruit of a small tree. It is about 1 inch high and has a licorice taste.
8:40 AM May 25th
via HootSuite
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Store leeks in an open container in the crisper drawer of the fridge wrapped in a damp cloth. Stored properly they can last up to two weeks.
5:35 PM May 24th
via HootSuite
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Leeks can be found year round but reach their peak in January. Leeks tend to be smaller in the summer & strongly flavored in the winter.
3:50 PM May 24th
via HootSuite
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When selecting leeks look for few cracks w/ no signs of wilting. The thiner the stalks, the more tender the leek.
12:31 PM May 24th
via HootSuite
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Chefs often use leeks to add flavor to a stocks. Darker portion are rarely used because of their bitter taste.
8:31 AM May 24th
via HootSuite
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Rhubarb leaves can be poisonous because they contain oxalate. Never eat rhubarb leaves either cooked or raw.
3:30 PM May 23rd
via HootSuite
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When selecting rhubarb size is not indicator of tenderness. Look for deep red stalks. Store in plastic in the fridge for up to one week.
11:45 AM May 23rd
via HootSuite
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Rhubarb is nicknamed the "pie plant" because that is the primary use for this vegetable.
8:35 AM May 23rd
via HootSuite
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Garlic should not be stored in the fridge. It will likely go soft & moldy. Once a bulb has sprouted it's past it's prime & should be tossed.
10:35 PM May 21st
via HootSuite
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Store garlic in a cool place away from sunlight. It should be allowed to "breath" by allowing air to circulate around the bulb.
10:30 PM May 21st
via HootSuite
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Sad to see California near the bottom. - RT @ Locavore index ranks states by commitment to local foods
8:36 AM May 15th
via web
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Tomato crop @ over 30,000 plants. Impressive! Several varieties, basil in between
8:30 AM May 15th
via Twitter for iPhone
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- Name Farmanac
- Location San Francisco, CA
- Web http://Farmanac.com
- Bio An iPhone app for fruits and vegetables. Quickly access useful info such as; organic vs conventional; pesticide levels; how to pick & store, & seasonal info.
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