1 ea 10” Pound Cake, Split into 3 layers (recipe below) • 1 Batch Coconut Pastry Cream (recipe below)
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Root vegetables include carrots, beets, radishes, turnips, rutabagas, daikon, sunchokes, as well as celery root and parsnips. A great choice for new gardeners and easy to grow!
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Pumpkins aren’t just for carving, friends. As a member of the gourd family, almost every part of the pumpkin is edible: the seeds, pulp and even the flowers. They’re full of potassium and Vitamin A if you’re willing to take the time to scoop, roast and enjoy them!
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With a sweet and nutty taste, this vine-grown vegetable is full of Vitamin A, C, E, magnesium and potassium. Perfect for casseroles, soups, sauces and vessels for a truly amazing meal, squash should be carved then baked, steamed or roasted to bring out all their delicious flavor.
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Looking to boost your intake of vitamin K this year? Stop by your nearest farmers market for some bone-strengthening collard greens—the oldest known greens in the cabbage family. Surprisingly, though collards grow best in warm weather, their flavor is actually enhanced after a very light frost. Check out this recipe Courtesy Chef Aaron Siegel, Home Team BBQ
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