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A farmer reveals his deep vegetable knowledge to chefs » Borneo Bulletin Online

April 30, 2021 Mark Kennedy NEW YORK (AP) Despite thousands of years of humans working the soil, there are still things to learn. Just ask Farmer Lee Jones about the beet leaves. The Ohio-based farmer had planted too many beets and the surplus was dumped in a pile in a cooler. He returned later to find that when he dug below the first layer, to where the beets got no light exposure, beautiful leaves were growing out of the vegetable in the dark. “It’s a yellow leaf with red veins. And it’s one of the sexiest things that you can imagine,” he said. “We’re like, ‘Holy smokes, this is nicer than anything we grew on purpose!’”

A farmer to chefs reveals his deep vegetable knowledge | iNFOnews | Thompson-Okanagan s News Source

Mark Kennedy April 21, 2021 - 7:18 AM NEW YORK - Despite thousands of years of humans working the soil, there are still things to learn. Just ask Farmer Lee Jones about the beet leaves. The Ohio-based farmer had planted too many beets and the surplus was dumped in a pile in a cooler. He returned later to find that when he dug below the first layer, to where the beets got no light exposure, beautiful leaves were growing out of the vegetable in the dark. “It’s a yellow leaf with red veins. And it’s one of the sexiest things that you can imagine,” he says. “We’re like, ‘Holy smokes, this is nicer than anything we grew on purpose! ”

A farmer to chefs reveals his deep vegetable knowledge

By MARK KENNEDY AP Entertainment Writer NEW YORK (AP) — Despite thousands of years of humans working the soil, there are still things to learn. Just ask Farmer Lee Jones about the beet leaves. The Ohio-based farmer had planted too many beets and the surplus was dumped in a pile in a cooler. He returned later to find that when he dug below the first layer, to where the beets got no light exposure, beautiful leaves were growing out of the vegetable in the dark. “It’s a yellow leaf with red veins. And it’s one of the sexiest things that you can imagine,” he says. “We’re like, ‘Holy smokes, this is nicer than anything we grew on purpose! ”

A farmer to chefs reveals his deep vegetable knowledge

A farmer to chefs reveals his deep vegetable knowledge
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A farmer to chefs reveals his deep vegetable knowledge

A farmer to chefs reveals his deep vegetable knowledge
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