The Tourne-Sol Blog

When I started growing vegetables on our small farm, beets were a veggie I didn't know much about. At first, I found it tricky to use and a bit messy. But over time, I discovered recipes and methods that totally changed my perception of this veggie. In this article, I'll share how to prepare beets with minimal effort and why it deserves a spot in your kitchen.

When winter really starts to set in and spread its gray coat over our plates, we need to find antidotes of color and flavor. My secret solution this year? Salsa Verde prepared during the fall and stored in the freezer!

If you have ever wondered how to harvest and arrange a professional looking bouquet, here are some simple tips and tricks that will give you confidence and results, whether you are harvesting from your own garden or the pick-your-own field at Tourne-Sol.

Discover the rich flavors of autumn with this simple and satisfying recipe. This tofu with vegetables will allow you to use 7 typical autumn vegetables that you might receive in your November basket.

I created this recipe based on some suggestions from Robo-Cuistot, our virtual culinary assistant, and I added my own twist! My children asked me to reduce our meat consumption, so I chose tofu as the protein!

Here's a nutritious salad recipe that's a welcome change from the routine and makes the most of the beets from your organic baskets.

Nappa cabbage, also known as Chinese cabbage, is a little-known vegetable with many uses. Its fresh, crunchy leaves have a deliciously sweet flavor. Learn how to use nappa cabbage raw, cooked or fermented. This vegetable keeps very well. Try our recipe for Caesar salad with nappa cabbage.