Oxbow Farm & Conservation Center

Sugar pie pumpkins

sugar pie pumpkins

Sugar Pie Pumpkin The Grand Pooh-Bah, the poster boy, the pumpkin is the undisputed king of the winter squashes! And yet, many Americans only know this glorious food as it comes in a pie, a can, or (lately) a spiced latte. While these are certainly worthy places for a pumpkin to be, it has so much more to offer! Around the world, every part of the pumpkin plant is enjoyed–from the leaves and flowers in soups to pumpkin seed oil (an intense … read more…

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Know your Veg: Radicchio

Radicchio, trevisio-sm

Of all the fall vegetables of the Pacific Northwest, radicchio may fly the lowest under the radar. Wine-red with a head of sturdy, waxy leaves, it’s often mistaken for cabbage. Radicchios’ heads, though are more cylindrical than cabbages,’ and it’s color trends more burgundy than purple. It’s also shockingly flavorful. Radicchio has a bitterness that can be off-putting if unexpected, but made use of with intentional preparation. Radicchio is an Italian name for a group of plants in the chicory … read more…

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Pea shoots

oxbow pea shoots

Do you know about pea shoots? Once a rarity except in Asian cuisine, they are starting to show up more frequently at American farmers’ markets and in CSA boxes. They are (like their name suggests) the shoots (or vines) of young pea plants—the same exact species that grow the peas we all like to eat. They’re delicious (they taste exactly like peas…seriously, try one!) and they mature to a harvest-ready state in only three to four weeks. Like full-grown peas … read more…

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Fava Beans


Fava beans. If all they make you think about is a nice chianti and Hannibal Lector, it’s time for you to dig a little deeper. Fava beans have been around forever, but they’re just recently gaining recognition in American cuisine—and it’s recognition well-deserved. Favas are sweet, creamy, a little nutty, and worth a little bit of extra prep time. They’re not snackable off the vine like sugar snap peas, their late spring contemporaries, but they’re versatile, REALLY tasty, and pack … read more…

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Japanese wax turnips

Japanese turnips

By early summer, many may already be familiar with the small, white, bulbous root veggies that have been making the rounds at farmers’ markets in the Pacific Northwest. These taproots are Japanese wax turnips, but don’t let the name “turnip” scare you off…these guys are awesome. Japanese wax turnips are sweet and spicy, crisp and juicy. In so many words, delicious! They’re far less woody than standard turnips and rutabagas. They hail from Japan (where they’re called Hakurei turnips) and … read more…

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Ahhh, rhubarb. In so many ways, rhubarb is a veggie all its own. It’s sour. It’s a stalk. It’s leaves are toxic. But hey, it’s different! And different is awesome. We love rhubarb at Oxbow for a number of reasons: It’s a perennial (comes back every year) and, aside from some mulching now and again, is pretty self-sufficient. It’s one of spring’s earliest risers, giving us a sellable product when everything else is being seeded. It brings a heck-of-a-lot of … read more…

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Sugar snap peas

Sugar Snap

There is no crunch quite like the sugar snap pea. And no better harbinger of summer. Sweet and crisp, they almost TASTE green. AND they can be eaten right off the plant. Peas are in the legume family (like peanuts, beans, clover, alfalfa, and lentils). Like all legumes, they offer a special service to the soil that makes farmers happy: Legumes are unique among the veggies we eat in that they work with bacteria in the soil to take nitrogen … read more…

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