Veggie of the Week: Summer Squash

  Summer Squash is low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Protein, Vitamin A, Thiamin, Niacin, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate,...
Meet Bethany: Our New Kitchen Director

Meet Bethany: Our New Kitchen Director

MEET THE NEW FACE OF THE CAFE & BAKERY By: Riley Box This summer New City Neighbors has a new kitchen director! Bethany is our new kitchen director, as Joel transitions out from his position (his last day is August 15. Make sure to express your appreciation for...
Veggie of the Week: Tomatoes

Veggie of the Week: Tomatoes

Tomatoes, Tomatoes, Tomatoes! We have tunnels full of tomatoes at the farm in all colors. Last week at Honor the Harvest, we featured Gazpacho in our menu. It had such a positive response, we decided to share the recipe.  Fun Fact: Tomatoes are the state vegetable of...
Produce of the Week: Strawberries

Produce of the Week: Strawberries

This week, the farm is all about strawberries. So stop and smell the strawberries, and enjoy U-pick for strawberries. Strawberries are the only plant to have seeds on the outside, and is typically 200 seeds for the average berry. They are a perennial plant, and the...
Veggie of the Week: Fennel

Veggie of the Week: Fennel

Fennel is known for its licorice like flavor. The white bulb and green fronds are the only edible part of the plants, not the hard stalks. It’s bulb is a great source of energy, potassium, vitamin C, and other dietary fibers. In the Indian subcontinent, after a meal...
Veggie of the Week: Beets!

Veggie of the Week: Beets!

You can’t beat the beets! Beets are a great root vegetable that is a great source of folate and Vitamin A and K. It is an excellent fit for the mediterranean diet and been shown to help in the process of detoxification. Did you know the green leaves of beets are...
Veggie of the Week: Kohlrabi

Veggie of the Week: Kohlrabi

Kohlrabi is a member of the cabbage family, and is commonly grown in Germany and Switzerland. Kohlrabi is derived from the German word for cabbage (kohl) and Turnip (rabi). The vegetable can be enjoyed raw, grilled, in a slaw, or a salad. The whole plant is edible,...