Fun Food Facts

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Chef’s Note: Peppers

by Chef Kelly Unger of The Rooster and The Carrot Cooking Studio When I think of peppers, the first cuisine that pops to mind is Spanish, especially Spanish Basque cuisine. The Basques grow a unique pepper called...

red chili lot

Botanical Bulletin: Peaches

by Alex Dadio, Doylestown Market Manager Growing up, I had childhood fantasies of joining James and his band of insect comrades on their magical journey aboard their flying peach in Roald Dahl’s children’s...

food wood summer leaf

Meet the Wild Allium Family

We got to the root of this group's most famous members: onion, garlic and shallot By BCFA Special Correspondent Courtney Linder Much like a French Mirepoix, the best things in life include carrots, onion, and...


Meet the Humble Carrot

Sure, the days feel shorter than ever, as the sun crests behind the hills in Eastern Pennsylvania at around 4:30 p.m. or so, but that doesn't mean that your cooking has to become equally dreary. Really, the dark, cold nights are an incredible excuse to bust out the stockpot and whip up a hearty Irish-style beef stew with maple and stout, or a pile of roasted root vegetables, seasoned well and caramelized on a sheet pan in the oven. Maybe even a carrot tart with ricotta and feta will feel just indulgent enough.

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