Herd Sires
At Lindskov’s LT Ranch, we pride ourselves on offering the best of the best in herd sire selection.
Charolais Herd Sires
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At Lindskov’s LT Ranch, we pride ourselves on offering the best of the best in herd sire selection.
Romanesco is a part of the Brassica family, and like its fellow members cabbage and kale, the vegetable is loaded with vitamins C and K. It’s also rich in fiber, protective carotenoids and a set of phytochemicals that may protect our bodies against molecular degeneration.
Like so many other great beauties, Romanesco’s season in the sun is quite brief. Because it’s grown in a few key parts of the world – namely Italy and part of the eastern United States – a select, lucky few are treated to multiple Romanesco seasons.
Vertus Savoy Cabbage produces flat round heads of greyish-green leaves which are very hardy. They are late to mature and stands well without splitting.
The hardiest of all the cabbage family. Familiar for their crinkled and blistered leaves, they will withstand the hardest of our winters to give welcome green stuff to your dinners when fresh produce is in short supply
Cauliflower is high in fiber and water. Both are important for preventing constipation, maintaining a healthy digestive tract, and lowering the risk of colon cancer.
Cauliflower, not being one of the easiest of vegetables to grow is certainly regarded by many old hands as the test of a real gardener. But with good planning, regular care and a small dose of common sense, you can pretty much have cauliflower on the table all year round.
Broccoli is a green vegetable that vaguely resembles a miniature tree. It belongs to the plant species known as Brassica oleracea. It’s closely related to cabbage, Brussels sprouts, kale and cauliflower — all edible plants collectively referred to as cruciferous vegetables.
One of broccoli’s biggest advantages is its nutrient content. It’s loaded with a wide array of vitamins, minerals, fiber and other bioactive compounds.
The courgette is a variety of cucurbit, which means it’s from the same family as cucumber, squash and melon. It’s one of the most popular vegetables in the squash family, being extremely versatile, tender and easy to cook. It’s best not to boil them, as they become mushy and lose their flavour.
Instead lightly fry in butter or oil and a small amount of water. You can also roast them until tender and lightly golden to intensify their favour, or marinate and BBQ or griddle until charred and soft.
