From Chef Richard Nigro: Despite their appearance, our tomatoes are not fresh - they are “preserved” tomatoes! They are best used to replace canned or other processed tomatoes. We use them in all of our prepared foods which require tomatoes. When working with the tomatoes, it best to work with partially frozen tomatoes – say [...]
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So far brysonfarms has created 122 blog entries.
Ever wonder how to prepare Bryson Farms Sweet Corn like a pro? Skip the microwave and forget boiling it in a pot. Instead, follow these four simple steps. Open package of frozen sweet corn and place the contents in small fry pan. Warm on very low heat. Heat until all the water has evaporated. Dish [...]
Flash-Frozen, Cored, Whole, Heirloom Tomatoes! Grown on our farm (of course); cored and flash-frozen (whole) at the height of the season; and vacuum-packed for maximum shelf-life! These are the best tasting tomatoes around for making your favourite recipe and are so easy to work with! They can even be sliced, diced, and chopped! Thank you [...]
A standard very early red variety, "Red Norland," with that unbeatable new potato taste! These are wonderful potatoes and a sure sign that so much more is just around the corner. The skins are fragile though as the potatoes can bruise easily - so handle them with care - and they are best unpeeled. Just [...]
Carnival is one of the beautiful winter squash around and is another delicata type squash which means it can be cooked just like the Sweet Dumpling and Honey Boat Delicata - and even the skin is edible. It is hard to get this one into the oven as it is just so nice to look [...]
Collard Greens are members of the cabbage family grown for cooked greens. They look like cabbage plants that do not form heads. Just the leaves are used for collards. Although most varieties are associated with Southern U.S. cooking, the variety we grow is a very cold hardy type ideal for Spring. Cook as you would [...]
Honey Mushrooms grow in the Fall and are a real treat! Just when you think the "wild" mushroom season is over, here they come! Be sure to thoroughly clean "wild" mushrooms before cooking and NEVER eat them raw. These compliment a Fall stir-fry (with daikon radishes and bok choy!), roast beautifully, or enhance the flavour [...]
This is the most beautiful of all the daikon radishes - purple and full of antioxidants. As with all daikons, they are intended for cooking - roasted, steamed, stews, or in a stir-fry. Delicious and a winter staple vegetable. And these beauties keep their colour when cooked!
Just harvested from the field this morning, Napa Cabbage and more types of cabbage are making their way into our home delivery baskets. This cabbage, which is sometimes referred to as celery cabbage, can be used for wraps, rolls, in coleslaw, Kim Chi, cooked in a stir fry or braised (just to name a few [...]
As one of the few local farmers who grows Sweet Potatoes (they are usually only grown in almost tropical climates), we absolutely love our sweet potatoes and we know you will as well. Just bake or steam them - but there is no need to peel them as they are fresh, fresh, fresh! And some of the [...]