Down & Dirty Articles

Broccoli Rabe: Bitterly Delicious

By • March 22, 2013 6 Comments

Broccoli Rabe: Bitterly Delicious

Every week we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more. 1. Yellow leaves or flowers? Take a pass in favor of better, greener options. 2. Does the thought of eating broccoli rabe leave you with a bitter taste in your mouth? We have ways to help.3. Trim here and get cooking. Get ideas for every day of the week!  

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Endive: The Twice-Grown Diva

By • March 15, 2013 7 Comments

Endive: The Twice-Grown Diva

Every week we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more. Remove endive’s core if you'll be eating it raw -- read why below. Endive’s sturdy cupped leaves are the perfect edible spoon. Get ready to dip! Look for spears that are mostly milky white with pale yellow-green tips. The ghost arrow: we bet you want to learn how to really pronounce these beauties, right? Look here. Endive is one of the classiest vegetables we know, with a fussy reputation well-earned -- after all, how many vegetables do you know that need to be grown twice before harvesting? It's a bit of a diva, yes, but that doesn’t mean it shouldn’t earn a spot in your kitchen.

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Fennel

By • March 8, 2013 13 Comments

Fennel

Every week we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more. This week we’ve got fronds on the brain. We’ll go over what to look for when selecting fennel, how to store it, and how to use every part of the plant from (1)bulb to (2)stalk to (3)fronds -- and more! Licorice haters fear not, there might be hope for you and fennel yet.  

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Purple Carrots

By • March 1, 2013 15 Comments

Purple Carrots

Every week we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more. Today: A carrot of a different color, plus how to use them, where to find them -- and how to store them once you do. Carrots are an underrated bunch. There might even be a mostly full package of them languishing in the crisper drawer of your fridge right now. We get it, you bought a bagful for a mirepoix and then neglected the rest, so they were left to wither away. That wouldn’t have happened if they were purple.   

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Down & Dirty: Tiny Citrus

By • February 22, 2013 10 Comments

Down & Dirty: Tiny Citrus

Last week, we talked all about citrus, from simple navel oranges to elegant bergamots. Today we're scaling down to talk about a whole range of tiny citruses, from the quotidian (lemons and limes -- what's the difference between them, again?) to the fantastical (calamondins). Pucker up and get ready -- we have so much to cover!

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