Celery is one of the last picks I would ever reach for on a vegetable platter. I’ve always considered it as nothing more than filler amidst the tasty crunch of peppers, carrots and broccoli. And yes, I am aware of its good qualities such as high-fibre content, negative calories (it takes more calories to consume…
Here Comes The Sunchoke
It’s been a long, cold winter. Having endured the teasing of the sun occasionally poking through the clouds only to be followed with more snow, more wind and more cold, I was happy to snatch a little ball of sun from the produce market. Actually, a little ball of sunchoke. Also known as the…
Enter the Daikon
I have a love-hate relationship with radishes. As a child, I loved to watch them grow in our garden. It was always the little green radish leaves that were the first to poke up through the soil. I knew I didn’t have to wait long before I could wrap my little hands around a bundle…
Persimmon – The Sweet Sensation
Known to the ancient Greeks as the ‘fruit of the gods’ a persimmon can be a bitter bite or sweet sensation depending on the variety of fruit you are eating. In North America, the two most popular types are the astringent Hachiya and the non-astringent Fuyu. While both contain tannins, the Hachiya tannins are more…
Welcome to Jicama!
I wouldn’t have given it a second glance if the name hadn’t popped out at me like a flashing neon light through the bleak, wintry darkness. Maybe it was the fluorescents playing tricks on my already failing eyes, but I thought the label said “Jamaica.” What a coincidence as that was exactly where I wanted…
