On My Plate: Eggplant
"Every time I’ve written about crispy fried eggplant or eggplant parmesan, my cooking recommendations have changed."
Oxford Farmers Market
On My Plate: Peaches
"The online arbiter of everything (AI, of course) defines the color peach as 'a light, warm color that blends pink and orange.'"
On My Plate: Sweet corn
"Corn dominates the rural landscape surrounding Oxford this time of year, but sweet corn for direct human consumption comprises only around 1% of it, according to the Ohio Department of Agriculture."
On My Plate: Green beans
Green beans used to be widely known as string beans because they had a tough fibrous strip that needed to be removed before cooking and eating.
On My Plate: Kohlrabi
Kohlrabi is closely related to cauliflower and can be eaten raw or cooked.
On My Plate: Scapes
Scapes are the tender stalk and flower bud of a hard-neck garlic plant.
On My Plate: Strawberries
The first modern garden-variety strawberry was bred in France in the 1750s through the pollination of male and female strawberry plants.