A thriving kitchen garden produces fresh fruits, vegetables and herbs for delicious, healthy meals. But a kitchen garden doesn’t always have to be right outside the kitchen door! Terp Farm is The University of Maryland’s version of a “kitchen garden”, hosted 15 miles from campus on the AGNR Upper Marlboro Facility. Here, UMD is able to produce unique varieties of produce that would normally have an expensive price tag from an outside source. Chefs at UMD’s Dining services utilize the vegetables harvested from Terp Farm to elevate the flavor and quality of meals served on campus. During the spring, Rainbow chard, Hakurei turnips, Adelaide carrots, and cilantro are among the many food items collected for UMD’s use. Check out the quick tips below for nutrition and handling information, as well as cooking and recipe ideas!
Chard is a great source of vitamin A and C, and provides healthy doses fiber. Not to mention a serving provides 35 calories, making it a low-calorie, nutrient dense food choice!
For preparation, it is recommended that you wash chard thoroughly with cold water, either dunking the whole leaves in a bowl of water until the water is clear. Chard can be eaten raw, boiled, braised, steamed or sautéd.
Try this quick, easy recipe to incorporate chard in your next meal: Click here for Rainbow Chard Recipe
These Japanese turnips are often referred to as a “salad turnip” due to their crisp, sweet, and delicious raw flavor. They also taste great cooked with their greens to enhance their natural sweetness.
Turnips are very low calorie root vegetables; carry just 28 calories per serving. They great sources of dietary fiber and vitamin C, as well as many other vitamins and minerals.
Turnips should be stored in plastic bag in hydrator drawer of the refrigerator. When ready to use, wash and peel the turnip root and use as soon as possible. When cooking, remember that turnips should not be overcooked, or they will become dark in color and strong in flavor!
Try Hakurei turnips in this salad recipe for a sweet addition: Click here for Hakurei Turnip Recipe
Baby Carrots grown on Terp Farm are the “Adelaide” variety. Unlike most “baby carrots”, which are harvested at an immature stage before properly filling out, Adelaide is a true baby carrot meaning it has an early maturity and forms a blunt root tip at ~4 inches long.
An average sized baby carrot has just 4 calories. They are high in fiber and vitamin A, making them a healthy snack on the go, or a delicious side dish with dinner.
For storage, trim off the greens and put them in a container of water in the fridge to keep them fresh and crsip!
Try this recipe to make cooked baby carrots packed with flavor and spice: Click here for Adelaide Carrot recipe
The word “cilantro” is Spanish for coriander, and is what we call the leaves in the America. The seeds are referred to as coriander, another spice used in cooking. Cilantro is a main component in adding flavor to Spanish and Mexican cuisine. Herbs are a great way to reduce sodium use in cooking!
The leaves should be added to warm/hot foods right before serving to avoid diminishing it’s flavor.
Try this recipe to spice up your next rice dish: Click here for Cilantro Recipe