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Farmer Frank is taking a peak at our new crops. Almost ready, start looking up marinara, salsa, salad recipes.

Here’s what they look like in the ground:

Make your own slideshow with music at Animoto.

You can eat them in a salad: Apple and Endive Salad

Baked with ham and bechamel

Use them to scoop your favorite dips like hummus or a caramelized onion dip.

If you’re curious about it’s history, here’s a great little story:
Belgian endive was first produced in 1830, by accident. The story goes that Jan Lammers, a Brussels farmer, stored chicory roots in his cellar, intending to dry and roast them for coffee (a common practice in 19th century Europe). But when Lammers returned to his farm after serving in the Belgian War of Independence, he had achieved quite different results. The roots, having rested for several months in the dark, had sprouted small, white leaves. Curious, Lammers took a taste and found the leaves to be tender, moist and crunchy. (source: bigoven.com)

Thank you for watching!

Here are a few pics we took from last week’s market Downtown:

Heirloom tomatoes will be back in June. We will be working around the clock to give you an array of varieties!