Nourish Program

The life cycle of asparagus: it's coming up on asparagus season here in Texas. Have you ever seen asparagus growing? We planted our asparagus almost two years ago. In the first two growing seasons, we are leaving the shoots alone to encourage a heartier harvest in the future. This particular vegetable takes patience to grow, but we think it is absolutely worth it.

Have some asparagus you'd like to use up? Try our Asparagus, Spinach, and Mushroom Quiche from the cookbook! It's a wonderful brunch option to enjoy with your loved ones.

Registered dietitians (RD or RDN) are experts in food. They are trained in food science, food safety, medical nutrition therapy, and much more. We love working with the dietetic internship to bring our seed-to-plate-to-prevention approach into the field through the future generations of RD’s to come. If you know a registered dietitian, be sure to celebrate them today!

Flowers are the star of the show in this section of the How Good Food Works from Seed to Plate cookbook, and what's included might just surprise you. Broccoli, cauliflower, and artichokes are technically flower buds and join squash blossoms in the flower family! Follow the link in our bio to get your copy of our cookbook and read more fun facts and delicious recipes revolving around the flower!

Swiss chard is known for its big, bright-green leaves and rainbow-colored stems that add pink, yellow and orange hues to garden beds. It can be grown in cool or warm climates, making it convenient to use year-round in recipes for a touch of color and to add nutrients to a variety of dishes. It’s known as the “leafy beet,” as the plants are closely related and both are entirely edible.

Shrimp and grits are usually considered a Southern dish, but its roots are from Africa, where maize was ground into a texture like today’s grits and combined with shellfish.

Enjoy Swiss chard along with shrimp and grits for an easy dinner this week.

Don't leave the leaf eating to the giraffes! Leaves like kale, Swiss chard, cabbage, and Brussels sprouts are an easy and delicious way to get more nutrients like vitamin K, riboflavin, iron, magnesium, and fiber into your diet. Follow the link in our bio to secure your copy of How Good Food Works from Seed to Plate and try one of the twelve tasty leaf-focused recipes found inside!

Produce from the bulbs, tubers, and rhizomes families (like onions, garlic, potatoes, and ginger) often serve as the backbone of many dishes. While the difference between the three can seem confusing at times, the How Good Food Works from Seed to Plate cookbook provides interesting descriptions of each vegetable alongside a delicious recipe. Follow the link in our bio to get your copy and learn more about Bulbs, Tubers, and Rhizomes today!

Chinese celery is much thinner and has a bolder flavor than the traditional celery found at the grocery store. It has an abundance of leaves that resemble Italian parsley. Growing Chinese celery isn’t difficult, but it’s best to start with a seed planted in trays. Once growth has started, transplant to the garden. It needs full sun and should be planted when the risk of frost has passed. Chinese celery is rarely eaten raw since its intense flavor can overpower other spices. Store your celery in the crisper drawer in the refrigerator and don’t fret if it becomes limp after a few days — this is common and can be easily reversed with a quick soak in ice water.

Enjoy celery in these tasty and crunchy Celery Spring Rolls with Peanut Sauce!

Most veggie fruits and fruits are warm season crops, meaning they need about 2-3 months of weather between 70 and 80 degrees in order develop properly. With melons, peppers, squash, tomatoes, berries, (and more!) all included in this group, the fourteen Veggie Fruits and Fruits recipes in the How Good Food Works from Seed to Plate cookbook are sure to be crowd-pleasers at your next meal. Click the link in our bio to secure your copy today!

Seeds and legumes can be found in dishes from all cultures around the world-- and for good reason! In addition to providing meals with different textures and mouthfeel, seeds and legumes pack a protein punch! A half cup of black beans provides 8 grams of protein. Enjoy nine delicious and nutritious Seeds and Legumes recipes in our How Good Food Works from Seed to Plate cookbook on sale now!

Root vegetables are typically grown in cooler months when the average soil temperature is between 55 and 65°F. The cool soil temperature promotes the best growth and development of beets, radishes, carrots, and other root vegetables. From ancient civilizations to your dinner table, root vegetables have been providing human diets with vitamins, minerals, fiber, and vibrant colors. Cozy up this winter with twelve colorful and delicious Roots recipes found in the How Good Food Works from Seed to Plate cookbook on sale now!

Asparagus is a perennial, so once planted, it will return annually for harvest. It takes several seasons before the asparagus is mature enough to harvest, but after those first few years, it will continue to grow in the same place in the garden for 15 to 20 years. The spears can grow in several different colors — green, white, or purple. Once harvested, the asparagus should be thoroughly rinsed and can be stored in the refrigerator for up to three days. Make sure to cut off the woody bottoms from the spears to remove any bitterness.

Enjoy asparagus in this vibrant and comforting Asparagus and Garlic Soup!