On My Plate: Cucumbers
Cucumbers were brought to Haiti by Columbus in 1494, and were later embraced by Native Americans
Food
On My Plate: Rhubarb
Rhubarb looks like and is categorized botanically as a vegetable, but its flavor blends well with fruits in baked goods like pies.
On My Plate: Pizza-inspired tarts
One Institute for Learning in Retirement class recently took a field trip to MOON Co-op to try their hand at baking tarts with a pizza twist.
New TOPSS initiative gets neighborhoods involved in stocking food pantry
A new initiative at TOPSS is encouraging "neighborhood food champions" to collect needed food and supplies for the organization's food pantry through localized drives.
On My Plate: Asparagus
Asparagus comes in two main varieties in the U.S., green and purple. Both are more nutritious when sourced locally, James Rubenstein writes.
On My Plate: Radishes
Radishes are one of the fastest growing vegetables, and one of the earliest to appear in farmers markets each year. The plant remains largely unchanged from the earliest records of its cultivation.
On My Plate: Local eggs
Eggs are one of the foods most associated with Easter, and Oxford has multiple options to buy locally, even in the midst of rising egg prices nationally.