Did you know … The average person eats about ½ lb. to 1.2 lbs of blueberries per year. Native Americans used to call them “star berries” because of the 5-point star-shaped blossoms Blueberries are the only fruit that is truly blue. 98% of blueberries are grown in ten US states, with California leading the way....Read More

RECIPES: How to Cook Asparagus, Asparagus and Sausage Scramble, Sausage Vegetable Frittata, Asparagus and Crab Hollandaise, Saute of Thick Asparagus and Oyster Mushrooms, Asparagus, Spinach and Green Garlic Strata, Creamy Lemon Dressing for Asparagus You know it’s spring when Hog Farms is back at the farmers market with asparagus! Once considered a delicacy by the...Read More

It’s officially lemon season and you’ll find Eureka and Meyer lemons at the farmers’ markets. Technically a berry, lemons are believed to have been cultivated in the Mediterranean. Here are some other interesting facts about lemons: Lemon trees will produce about 600 lbs per year per tree when fully mature. California and Arizona produce about...Read More

Have you ever wondered about what the difference is between sweet potatoes and yams? Sweet potatoes are also called ‘yams’ — however, these tuberous root vegetables are actually from two very different plants. Sweet potatoes are related to morning glories and true yams are related to palms and grasses. When you buy a ‘yam’ at...Read More

It’s not too late to get in the last of your canning and pickling. Dill is still available at the markets. Here are some interesting facts about dill: Dill grows about 3 feet tall and grows just about anywhere, as long as there is sunlight. A member of the parsley family, it’s often mistaken for...Read More

INGREDIENTS: 4 cups fresh blueberries 3 cups fresh strawberries 2 cups fresh raspberries 1/4 cup bottled lemon juice 2 packages (1.75 ounces each) dry fruit pectin (like Sure Jell) 7 cups sugar METHOD: Sterilize jars and lids for canning; keep hot. Heat water bath. In a large saucepan, combine berries and lemon juice. Crush berries...Read More

“This is one of my family’s favorite brunch dishes.” ~ Catherine Barr INGREDIENTS: 4 cups broccoli, coarsely chopped 4 cups cauliflower, coarsely chopped 2 cups Monterey Jack cheese, grated 2 cups sharp cheddar cheese, grated 1 cup onions, chopped 2 cups breadcrumbs 1 egg Salt and pepper to taste. METHOD: Preheat oven to 325°F. Steam...Read More

After you carve the jack o’lantern, don’t toss out the seeds! Instead, toast them to golden perfection and sprinkle with a little salt for a tasty, healthy snack. INGREDIENTS: One medium sized pumpkin Salt Olive oil METHOD: Preheat oven to 400°F. Cut open the pumpkin. With a strong metal spoon, scoop out the insides. Separate...Read More