October belongs to pumpkins—in fields and farm stands, on front porches, carved into jack-o’-lanterns and, eventually, baked into pies. But the familiar pumpkin has a history stretching back thousands of years, through Ice Age mammals, Indigenous agriculture, European settlement and some formidable natural defenses.
It truly feels like summer now that tomato season has arrived! There are so many varieties, colors, and flavors that we just had to learn more. BCFA volunteer Charla Bendas and Administrator Jade Greene sat down in...
By Lorraine Sharaf The first time that I tasted Korea’s National Dish was at a college picnic with a group of Korean students, who had brought along large blue and white plastic coolers filled with cooked white...
By Chef Kelly Unger Growing up in a very Slovak household, cabbage was a vegetable used often, as soon as those first cool days of Fall arrived. We would stuff it with ground beef and rice, layered with sauerkraut...
By Jade Greene These delicious berries are packed with flavor and nutrition, they also have an interesting and regional history! Let’s ask blueberry some questions to learn more. Q: Hi Blueberry! Glad you are...
by Robin Hoy Red beets are packed with health benefits. They are full of betalains that have powerful antioxidant effects and help reduce inflammation, making them helpful for cancer, arthritis, heart disease and...
By Jade Greene This month, we wanted to learn more about the fleeting spring vegetable that takes the foodshed by storm every spring: asparagus. Almost like a spring ephemeral itself, this crop is here and then gone...
By Jade Greene When you think about fall - what do you imagine? Apple cider? Falling leaves? How about pumpkins? This time of year is the pumpkins time to shine! I sat down on my front step to have a chat with my...
By Jade Greene To celebrate Indigenous Peoples' Day, we decided to sit down with an ear of corn to learn a little bit about them. From mysterious roots in Mexico thousands of years ago to becoming the biggest crop...
By Chef Kelly Unger of The Rooster & The Carrot Cooking Studio farm to table cooking classes Purple, red, orange and white, sweet potatoes have tons of variety, lots of health benefits and so many uses....
Recipe by Chef Kelly Unger I am a pumpkin spice latte, pumpkin spice everything, anything made with pumpkin kind of girl. Pumpkin bread, cookies, cake, pumpkin ravioli, pumpkin pasta sauce, pumpkin soup, stew,...
by Alex Dadio, Doylestown Farmers Market Manager pome /pōm/ noun BOTANY a fruit consisting of a fleshy enlarged receptacle and a tough central core containing the seeds, e.g., an apple or pear. Apples...
