Fermentation is a centuries-old method of preserving the harvest. But recent research suggests that when those vegetables are harvested can have a surprising impact on the quality of the finished ferment. In this week’s post, we’re exploring how frost may alter the flavor, nutrition, and probiotic potential of fermented foods.
Carrots—when it comes to vegetables that actually improve in cold weather, there is probably no better example. In this week's article, we'll cover some of the science behind cold acclimation and how gardeners can use this natural adaption to grow the sweetest carrots possible.
Sweet, crisp and oh so delicious! Why is it that this time of year brings some of the tastiest harvests of the season? In this week's post we're digging into the science behind fall flavor, and why some vegetables taste their best when the weather turns cold.
