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Why Eat Kale?

By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital  Nutrition Information Kale, like other dark leafy greens, is chock full of nutrients. It contains calcium, magnesium and phosphorus for bone health, vitamin K for immunity, vitamin A… Read More

Lavender in Cooking: How and Why

By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital  Lavender is a versatile herb that grows in small shrub-like formations. It is very well known for its scent and has been used in aromatherapy for hundreds of… Read More

Recipe: Pie Crust the Morning Glory Way

This recipe makes enough dough for one double-crust pie or two quiches.

Recipes for Tomato Season

Tomatoes are the sweet, juicy soul of summer’s bounty. We start our first seeds in December for greenhouse production, and everyone rejoices in July when the field tomatoes start coming in.

Spotlight on Zucchini

What is it? Why eat it? Nutritionist and dietary intern Rachel Caine answers all your zucchini-related questions.

Recipe: Amaranth and Carrot Salad

Easy to digest and high in protein, colorful micro amaranth is gluten-free and packed with vitamins, minerals and antioxidants. This recipe comes from nutritionist Rachel Caine, who is with us this week to advise staff and customers on… Read More

Recipes: Zucchini Bread and Chicken & Zucchini

Zucchini is in season and we have two varieties at the farmstand: traditional zucchini and the endearingly round Eight Ball. We also grow Yellow Ball summer squash.

Recipes For Hydration

For a week in June, we had our own farm nutritionist and dietary intern. Based at Mount Auburn Hospital in Cambridge, Rachel Caine gave several staff trainings on the basics of nutrition, the elements of mindful eating and… Read More

Recipe: Roasted Garlic and Tomato Soup