Quinoa View More

(Chenopodium quinoa)   Quinoa (pronounced keen-wah) is an ancient grain.  Although recently rediscovered in the U.S., quinoa has been cultivated in the Andean mountains of Peru, Chile and Bolivia for over 5,000 years. The grain was prized by the Incas who believed it to be sacred and referred to quinoa as the “mother seed.”  … Continue Reading

Kidney Beans View More

(Phaseolis vulgaris)   Kidney beans are legumes which are plants with seed pods that split into two halves.  Some of the more common legumes are beans, lentils, peanuts, peas and soybeans. The legume family also includes alfalfa, clover and even the beautiful flowering plant wisteria.   Like all legumes, kidney beans benefit from bacteria (rhizobia)… Continue Reading

Grapes View More

(Vitis vinifera)   Grapes are round or oval berries that grow on woody vines in clusters ranging from about fifteen to nearly three hundred. Grapes feature semi-translucent juicy flesh encased in a smooth skin and may contain edible seeds.   Categorized as either “white” (green in color) or “black” (crimson, dark blue, deep purple, and… Continue Reading

Beets View More

(Beta vulgaris)   The beet is perhaps best known for its numerous cultivated varieties. Most of us are familiar with the purple root vegetable known as the beetroot or garden beet. Other varieties include the leaf vegetables, chard and spinach beet, as well as the sugar beet used in the production of table sugar.  … Continue Reading

Green Beans View More

(Phaseolus vulgaris)   Green beans belong to the legume family.  Other members include shell beans such as pinto beans, kidney beans, and black beans. All of these beans are referred to as “common beans”, a tribute to a shared ancestor that originated thousands of years ago in Peru.   Traditionally referred to as string beans… Continue Reading