On My Plate: Cucumbers
Cucumbers were brought to Haiti by Columbus in 1494, and were later embraced by Native Americans
On My Plate
On My Plate: Lettuce
Local lettuce heads at the Oxford Farmers Market are more nutritious and last longer than supermarket lettuce
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.
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.