Overview: A winter squash with a lightly sweet, nutty flavor. High in vitamin C and fiber. Complements other starchy or root vegetables. ​ 5 Smart Tips for Cutting Winter Squash ​ Storage: Short-term: Store in a cool, dark place such as a pantry, cabinet, or cellar where it will get air flow. Long-term: Can last uncooked for months if stored properly in this way. To store it long-term cooked: Preserving Butternut and Other Winter Squashes ​ Recipes: Sausage and Apple Stuffed Acorn Squash Acorn Squash with Kale and Sausage Beef and Squash Chili Baked Acorn Squash with Butter and Brown Sugar Chopped Salad Acorn Squash with Apples and Walnut-Oat Crumble Roasted Apple and Acorn Squash Soup

Overview: A spicy cabbage-family blend of mustard, kale, choy sum, and tatsoi (a relative of bok choy). This mix can be eaten raw or stir fried. Storage: Short-term: Store Asian mix in a plastic bag in the fridge. When ready to use, wash in cold water and spin out in a salad spinner. Use within the week. Long-term: You can freeze leafy greens in the freezer after blanching them. Freezing Leafy Greens The Best Method for Washing and Drying Salad Greens ​You Can Revive Wilted Lettuce and Veggies with This Simple Trick ​ Recipes:​ Easy Thai Shrimp Salad Simple Asian Greens Salad Sesame Shrimp with Asian Greens Rice Bowl Thai-Inspired Vegetable Soup Sesame Chinese Chicken Salad with Asian Greens Sesame Ginger Vinaigrette Mandarin Orange Salad Mixed Asian Greens Salad with Macadamia Nuts

Overview: A peppery, nutty green in the cabbage family. In season during the spring and fall (likes cooler temperatures). Either cut as a baby leaf in a bag or grown larger and bunched. Arugula can be mixed with other greens if the flavor is too overpowering for your tastes. ​ Storage: Short-term: Store arugula in a plastic bag in the fridge. When ready to use, wash in cold water and spin out in a salad spinner. Use within the week. Long-term: You can freeze leafy greens in the freezer after blanching them. Freezing Leafy Greens The Best Method for Washing and Drying Salad Greens ​You Can Revive Wilted Lettuce and Veggies with This Simple Trick ​ Recipes:​​​​ Pear Arugula Salad with Toasted Walnuts Arugula Pesto Toasted Cheddar, Ham, and Arugula Sandwiches Arugula Breakfast Sandwich with Caramelized Onions Arugula, Raspberry, and Blackberry Salad Arugula Salad with Parmesan, Lemon, and Olive Oil Lemon Pasta with Arugula​ Strawberry Arugula Salad Bacon, Chicken, and Arugula Sandwich Tuna and Arugula Salad Chicken, Arugula, Provolone Panini with Chipotle Nectarine Arugula Salad Caramelized Onion Burgers with Arugula Steak Salad with Gorgonzola and Arugula

Overview: A member of the nightshade family (also includes tomatoes, peppers, and potatoes). Typically long and thin. Can be white, light purple, or dark purple. Less acidic, a thinner skin, and fewer seeds than globe eggplant. No need to salt or peel. ​ Storage: Short-term: Store at room temperature on a counter, in a well-ventilated place. Do not store in plastic as it can trap naturally-occurring ethylene gases, which promote decay. Store away from tomatoes, melons, and potatoes, which also release ethylene gas. Long-term: How to Freeze Eggplant ​ Recipes: Vegetable Lo Mein with Eggplant & Bok Choy Glazed Beef Kabobs with Easy Asian Eggplant Chinese Eggplant with Garlic Sauce Air Fried Spicy Chinese Eggplant Eggplant, Zucchini, and Squash Kabobs Grilled Lamb and Eggplant Kabobs on Rosemary Skewers Chicken and Eggplant Side Dish Thai Chicken and Eggplant Curry Lime and Sesame Grilled Eggplant Napa Cabbage Wraps with Chinese Eggplant and Basil

Overview: A tender herb harvested throughout the summer. Pinch the leaves off of the stem to use. ​ Storage: Short-term: Trim the bottoms and place the stems in a glass of cold water, like a bouquet. Keep it out of the fridge, as basil leaves can turn black when exposed to cold temperatures. Use within a few days. Long-term: 5 Ways to Preserve Fresh Basil So You Can Enjoy it All Year Long How to Dry Basil in the Oven ​ When to Use Fresh Herbs vs. Dried Herbs ​You Can Revive Wilted Lettuce and Veggies with This Simple Trick ​ Recipes: Egg and Cheese Pita with Onion, Tomato, and Basil Cucumber-Basil Agua Fresca Basil Pesto Basil Hummus Blueberry Basil Balsamic Mozzarella Crisps Caprese Salad Creamy Parmesan Basil Chicken 15 Minute Easy Margherita Flatbread Pizza Lemon Basil Shortbread Cookies 20 Minute Garlic Basil Brown Butter Pasta

Overview: Harvested in the summer and fall. Wax beans get their yellow color from a lack of chlorophyll. You can eat the entire pod - no need to shell these beans. Both can be prepared in the same way. They are high in fiber and protein and contain complex carbohydrates. ​ Storage: Short-term: Store beans in a plastic bag in the fridge. Wash and blot dry when ready to use. Long-term: You can freeze or can beans to extend storage life. You need a special pressure canner to can green beans. See below. How to Blanch and Freeze Green Beans How to Pressure Can Green Beans ​ Recipes: Green Bean Chips Greek Green Beans (Fasolakia) Aloo Beans [Spiced Potatoes with Green Beans] Old-Fashioned Beef Stew Honey Soy Crispy Garlic Green Beans Green Beans with a Warm Dijon Vinaigrette Pork Stir Fry with Green Beans Garlic Butter Steak and Lemon Green Beans Skillet Green Bean Salad with Toasted Almonds & Feta Green Bean Shakshuka White Fish, Coconut and Green Bean Curry​

Overview: A member of the nightshade family, along with tomatoes, eggplant, and potatoes. In most cases, our bell peppers begin as green or light yellow in color. Did you know that the decomposition process is actually what causes them to change color? Ours typically progress from green to red, orange, or yellow. The light yellow peppers progress to purple. As they decompose, peppers become sweeter. Peppers will not continue to ripen or change color after they have been harvested. ​ How to Deseed a Pepper Storage: Short-term: Store peppers in a plastic bag in the crisper drawer of your fridge. Set the crisper drawer to low humidity to allow some of the ethylene gas that results from decomposition to escape. Ethylene gas will cause the peppers to rot sooner. Long-term: How to Freeze Fresh Peppers ​ Recipes: The Best Stuffed Pepper Soup Green Pepper Steak Pepper and Egg Sandwich Crispy Potato & Kale Hash with Eggs and Bell Pepper Sausage and Pepper Sheet-Pan Sandwiches Black Beans with Bell Peppers & Rice Tilapia with Sweet Peppers, Saffron, and Garlic Eggplant and Bell Pepper Stir Fry Slow Cooker Philly Cheesesteaks with Green Pepper Scrambled Eggs with Peppers and Onions Fajita in a Bowl Grilled Red Pepper Dip Roasted Red Pepper Soup Cheese & Red Pepper Latkes Stuffed Green Peppers

Overview: Harvested from a variety of beets specifically grown for their greens. Can be bagged as baby greens or grown larger and bunched. Has an earthy, hearty beet flavor and can be mixed with other salad greens to tone it down. Can be enjoyed raw or cooked. Storage: Short-term: Store in a plastic bag in the refrigerator and wash when ready to use. You can also trim the ends and place it in a jar of water in the fridge, like a bouquet. Use within the week. Long-term: How to Freeze Spinach, Swiss Chard, and Beet Greens ​ ​You Can Revive Wilted Lettuce and Veggies with This Simple Trick ​ Recipes: 12 Nourishing Recipes That Use Up Those Beet Greens Moroccan Beet Greens Beet Green Omelet + How to Cook Beet Greens Beet Greens, Feta and Apple Salad Beet Greens and Avocado with Creamy Tahini Dressing Red Lentil Soup with Beet Greens White or Pink Beans With Beet Greens and Parmesan Botwinka - Polish Beet Greens Soup

Overview: We grow 3 main types of beets: traditional red, Chioggia, and golden. Harvested in the early summer and again in the fall. In the same family as spinach, chard, and quinoa. Beets are high in fiber, folate, vitamin A and K. You can eat the greens and the roots. How to Peel Beets: Two Easy Ways Storage: Short-term: Remove any greens from the beets and store them in separate plastic bags in the fridge. Use greens within the week; beets can last up to a month. Wash when ready to use. Long-term: How to Freeze Beets Refrigerator Pickled Beets ​ Recipes: Roasted Beet Hummus Beet, Carrot, and Apple Cake Roasted Beets and Carrots with Tahini Beet and Carrot Hummus Maple Roasted Butternut Squash and Beets Berry and Beet Sauce Roasted Beet and Watermelon Salad Roasted Beet Salad with Crispy Kale and Almonds Crunchy Beet and Kohlrabi Slaw with Apples 21 *Sweet* Beet Recipes That Will Make You Forget Your Pumpkin Obsession The Best Oven Baked Beet Chips Beet Soup​ Beets on the Grill

Overview: Bok choy, also known as pak choi, is a Chinese green in the cabbage family. It has a sharp mustard and cabbage flavor. You can eat the entire head - from the leafy greens to the stalk, which has a nice crunch. Storage: Short-term: Store bok choy in a plastic bag in the crisper drawer of your fridge. Wash and pat dry when ready to use (within the week). Long-term: How to Freeze Bok Choy Without It Turning Mushy You Can Revive Wilted Lettuce and Veggies with This Simple Trick ​ Recipes: Shrimp Stir-Fry with Chinese Greens Vegetable Lo Mein with Eggplant & Bok Choy Teriyaki Salmon with Baby Bok Choy Ginger Bok Choy Soup with Noodles Chicken and Bok Choy Stir Fry Slow Cooker Beef and Bok Choy Bok Choy Kimchi Glazed Pork Meatloaf with Sesame Mashed Potatoes & Bok Choy Stir Fried Bok Choy Baby Bok Choy with Cashews​ Vegan Bok Choy Stir Fry with Mango​ Bok Choy Salad Grilled Bok Choy Spicy Pork Bok Choy Fish with Pecans and Bok Choy Crispy Chipotle Chickpea Tacos with Sweet Potato and Bok Choy Asian Chicken and Bok Choy Salad Instant Pot Chicken with Baby Bok Choy Soup

Overview: A member of the cabbage family and relative of the turnip, cauliflower, and kale. High in fiber, potassium, folic acid, and vitamins A, C, and K. Harvested in early summer and again in the fall. Storage: Short-term: Most sources will recommend wrapping a head of broccoli in a damp paper towel in the fridge. We think the less air it's exposed to the better. Open air causes it to wilt fast. You can try putting your broccoli in a plastic bag in the fridge and using it within the week. Wash when ready to use. Long-term: How to Freeze Fresh Broccoli You Can Revive Wilted Lettuce and Veggies with This Simple Trick ​ Recipes: White Beans and Charred Broccoli with Parmesan Creamy Broccoli Cheddar Soup Lemon Dijon Roast Potatoes and Broccoli Teriyaki Broccoli and Snap Peas Broccoli and Quinoa Salad Broccoli and Cheese Egg Muffins Broccoli and Egg Fried Rice Broccoli and Garlic-Ricotta Toasts with Hot Honey Sheet Pan Meatballs with Charred Broccoli Amish Broccoli Salad One-Pan Fish & Broccoli in Lemon Butter Caper Sauce​ One-Pot Spicy Sausage And Broccoli Pasta

Overview: Also known as broccoli raab or rapini, it's harvested in the spring and fall. You eat the large leaves, stems, and florets. Yellow flowers are edible, too. Not to be confused with broccolini, which does not typically include leaves. High in vitamins C, E, and K. Storage: Short-term: Store broccoli rabe in a plastic bag in the crisper drawer of your fridge. Or, trim the ends and store it in a glass of water, like a bouquet. Wash when ready to use (within the week). Long-term: Can be frozen after being blanched. See: How to Store Broccoli Rabe You Can Revive Wilted Lettuce and Veggies with This Simple Trick ​ Recipes: Skillet Gnocchi with Sausage and Broccoli Rabe Broccoli Rabe and Provolone Panini Broccoli Rabe and White Bean Gratin Broccoli Rabe and Sausage Pasta (With Sun-Dried Tomatoes and Olives) Broccoli Rabe, Potato, and Rosemary Pizza Ginger Fish with Kale & Broccoli Rabe Seafood Broccoli Rabe Stew Parmesan Bread Pudding with Broccoli Rabe and Pancetta Chicken and Broccoli Rabe Summer Rolls Broccoli Rabe, Bacon and Eggs Bruschetta Creamy Broccoli Rabe Soup with Quinoa​ Chicken and Broccoli Rabe Saute Cheesesteak Sandwich with Broccoli Rabe Roast Pork and Broccoli Rabe Sandwiches Chicken with Broccoli Rabe & Mozzarella Lemony Chicken-Broccoli Rabe Skillet Andouille, Broccoli Rabe, and Spinach Fried Rice

Overview: A member of the cabbage family. Brussels sprout tops are harvested from the Brussels sprout plant in late summer; doing so helps the sprout heads grow larger by redirecting the plant's energy. Texture, flavor, and use are very similar to collard greens. Storage: Short-term: Store Brussels sprout tops in a plastic bag in the fridge and use within the week. Wash when ready to use. Long-term: Follow blanching instructions for freezing collard greens: How to Freeze Collard Greens You Can Revive Wilted Lettuce and Veggies with This Simple Trick ​ Recipes: Use this conversion calculator to help with many of these recipes. Potato and Collard Green Hash Sauteed Brussels Sprouts Leaves with Onions & Garlic Roasted Brussels Sprout Leaves Sprout Top, Potato and Chorizo Soup Spicy Stir-fried Sprout Tops Sprout Tops with Browned Butter and Hazelnuts Maple-Glazed Sprout Tops and Crispy Pork with Creamy Polenta Sprout Tops & Gorgonzola Frittata Pumpkin Gnocchetti with Porcini, Goat's Cheese & Sprout Tops​

Overview: A member of the cabbage family and relative of the turnip, cauliflower, and kale. Named Brussels sprouts because they were first cultivated in Belgium in the 16th century. Harvested in the fall. Storage: Short-term: Keep Brussels sprouts on the stalk in the fridge. Wash when ready to use, which may be in more than a week. They'll keep longer on the stalk, but if you need to take them off of the stalk for space reasons, snap them off and store them in a plastic bag in the fridge. Wash when ready to use. Long-term: How to Freeze Fresh Brussels Sprouts ​ Recipes: Brussels Sprouts with White Balsamic-Pear Chutney Creamy Brussels Sprouts and Bacon Soup Brussels Sprouts and Sausage Soup Brussels Sprouts Hash Balsamic Roasted Brussels Sprouts with Cranberries and Pecans Brussels Sprouts Nachos Kung Pao Brussels Sprouts Roasted Brussels Sprouts with Garlic Bacon Aioli Creamy Brussels Sprout & Shallot Dip Brussels Sprouts Tostadas Ground Beef Butternut Squash Meal Prep Bowls (includes Brussels sprouts)

Overview: A winter squash with a sweet, nutty flavor, available in the fall. Due to its thicker skin, it can be stored for months. Complements other starchy or root vegetables. ​ 5 Smart Tips for Cutting Winter Squash Storage: Short-term: Store in a cool, dark place such as a pantry, cabinet, or cellar where it will get air flow. Long-term: Can last uncooked for months if stored properly in this way. To store it long-term cooked: Preserving Butternut and Other Winter Squashes ​ Recipes: Cinnamon Roasted Butternut Squash Roasted Butternut Squash Risotto Butternut Squash, Leek, and Gruyere Tart Butternut Squash Tacos Butternut Squash Brownies Butternut Squash Cake Maple Roasted Butternut Squash and Beets Roasted Butternut Squash Soup with Coconut Milk Butternut Squash and Leeks Baked Cod Butternut Squash Chili 20 Sweet (and Healthy!) Butternut Squash Dessert Recipes Creamy Butternut Squash Pasta Ground Beef Butternut Squash Meal Prep Bowls (includes Brussels sprouts)

Overview: We grow green and red varieties, ready for harvest in the summer and again in the fall. A relative of kale, broccoli, mustard, collard greens, and turnips. Red cabbage varieties are slightly sweeter. Can be eaten raw or cooked. We also grow savoy cabbage, which is very similar to green cabbage, with a crinkled, more tender leaf; use the same way. Storage: Short-term: Leave the outer leaves on and store the head of cabbage in the fridge. The outer leaves will keep moisture in the head and prevent it from drying out. Long-term: How to Freeze Cabbage How to Make Homemade Sauerkraut in a Mason Jar ​ Recipes: Kohlrabi and Cabbage Slaw Balsamic Roasted Cabbage Gingery Creamed Kale and Cabbage Cabbage Roll Soup 30-Minute Kielbasa and Cabbage Skillet Old-Fashioned Ham, Cabbage & Potato Soup Asian Coleslaw with Rice Wine Vinegar Dressing Cilantro Lime Slaw Cabbage Steaks Fish Tacos with Honey Lime Cilantro Slaw Asian Slaw with Ginger Peanut Dressing Warm Cabbage, Fennel and Pear Salad Egg Roll Noodle Bowl Pork Shepherd’s Pie Dijon Pork Chops with Cabbage and Fennel Slow-Cooked White Fish with Charred Cabbage

Overview: A member of the cucurbit family, the cantaloupe is a relative of squash, pumpkin, and cucumbers. Ready for harvest in mid to late summer. Peel the rind, scoop out the seeds, and eat the orange flesh. How to Pick a Ripe Cantaloupe or Honeydew Melon How to Cut a Cantaloupe Storage: Short-term: Leave the cantaloupe out on the counter, where it will continue to ripen. Use quickly within a few days. Or, cut up the cantaloupe and store it in the fridge in a container to make it last longer. Long-term: How to Freeze Cantaloupe ​ Recipes:​ Cantaloupe Bread with Praline Glaze Cantaloupe Cucumber Salad Honey Lime Grilled Cantaloupe Breakfast Cantaloupe Bowl Summer Tomato & Cantaloupe Salad Cantaloupe Peach Cobbler Cantaloupe Salsa Cantaloupe Sorbet​ Cooling Cantaloupe Smoothie

Overview: A root vegetable harvested all season long. Our carrots may be orange, yellow, purple, or red. Carrots are relatives of celery, parsley, celeriac, dill, and cilantro. You can eat the carrots and their greens. Storage: Short-term: Remove the greens from the roots and store them in plastic bags in the vegetable crisper. Use greens within the week, but the carrots may last for weeks when stored properly. Long-term: How to Freeze Carrots You can also toss the greens in a plastic bag in the freezer and take them out to use in soup later. ​ Recipes: Beet, Carrot, and Apple Cake Roasted Beets and Carrots with Tahini Beet and Carrot Hummus Kohlrabi and Carrot Slaw Kohlrabi Carrot Fritters with Avocado Cream Sauce Carrot Breakfast Pancakes Healthy Carrot Muffins Creamy Carrot Red Pepper Soup Potato and Carrot Mash Creamy Roasted Carrot Soup 25 Easy Carrot Desserts You've Got to Try This Easter Carrot Top Pesto Carrot Greens and Lentil Soup Carrot Top Salsa Verde Carrot Smoothie Carrot Cake Slow Cooker Oatmeal

Overview: A member of the cabbage family, related to broccoli, kale, and cabbage. Cauliflower's leaves protect it from the sun and prevent it from turning green - that's why it's white! We also grow a very limited amount of orange and purple varieties of cauliflower. The purple color comes from the same pigment found in red cabbage. Cauliflower is gaining popularity as a substitution for meat in vegetarian dishes (see below). ​ Storage: Short-term: Store your head of cauliflower in an open plastic bag in the fridge. Wash and use within the week. Long-term: 3 Ways to Preserve Cauliflower ​ The Best Way to Revive Wilted Produce ​ Recipes: Easy Parmesan Roasted Cauliflower Cauliflower Rice Cauliflower Tacos Buffalo Cauliflower Cauliflower Chowder Crispy Cauliflower Po' Boy Sandwich Cauliflower Alfredo Sauce Bang Bang Cauliflower Garlic Mashed Cauliflower Roasted Cauliflower Salad with Lemon Tahini Dressing Pizza with Cauliflower Crust Cauliflower Tikka Masala

Overview: Celeriac, or celery root, is similar to a parsnip in texture and flavor. It's related to the carrot, parsnip, parsley, and celery. You can eat the root and the tops; just peel the bulb first. You can grate it and eat it raw or cook it. Harvested in the fall. Storage: Short-term: Remove the tops and store the greens and root in plastic bags in the crisper drawer in the fridge. Wash when ready to use, and peel the bulb. Long-term: How to Freeze Celeriac ​ Recipes: Braised Chicken with Celery Root and Garlic Celery-Root and Potato Latkes Potato and Celery Root Mash Mary Berry's Celeriac Remoulade Apple Celeriac Soup Mashed Celeriac with Herbs Maple-Roasted Apples & Celeriac Celeriac Chips Pork Chops with Celeriac Mash Recipe Turkish Celeriac with Quince Savory Potato Tart with Celery Root & Porcini

Overview: Also known as Chinese flowering cabbage, choy sum or choi sum is an Asian green that is a member of the cabbage family and relative of bok choy. Similar to broccoli rabe, you can eat the stalk, leaves, florets, and even the yellow flowers. The taste is similar to that of mustard, bok choy, broccoli rabe, and turnips. Varieties can be green or purple. Harvested in the spring and again in the fall. Storage: Short-term: Store choy sum in a plastic bag in the crisper drawer of your fridge. Or, trim the ends and store it in a glass of water, like a bouquet. Wash when ready to use (within the week). Long-term: Can be frozen after being blanched. See: How to Store Broccoli Rabe You Can Revive Wilted Lettuce and Veggies with This Simple Trick ​ Recipes: Choy Sum with Garlic Sauce Choy Sum Omelette Reduced-Carb Lemongrass Beef Stir-Fry Choy Sum with Char Siu Pork Salad​ Beef Ramen Noodle Soup with Choy Sum and Mushrooms Blue-eye with Green Chili nam Jim and Choy Sum Taiwanese Three Cup Chicken Chop Suey – Chicken Stir Fry Baked Fish Fillets with Wilted Choy Sum Choy Sum and Soba Noodles with Chicken Chicken Soup with Choy Sum Mongolian Beef with Asian Greens and Rice

Overview: A member of the carrot family and relative to dill, parsley, and celery. Harvested during the cooler portions (beginning and end) of summer. This tender herb has very flavorful leaves that are commonly used in Mexican and Indian cooking. Cilantro is the leaf portion of the same plant as coriander, which is harvested as a seed. ​ How to Chop Parsley and Cilantro Storage: Short-term: Trim the ends of the cilantro and store it in a glass of water in the fridge, like a bouquet. Cover the leaves with a plastic bag for extra protection. Long-term: How to Freeze Cilantro How to Dry Cilantro Leaves in 2 Minutes ​ When to Use Fresh Herbs vs. Dried Herbs ​ Recipes: 5 Ingredient Cilantro Vinaigrette Cilantro Lime Rice Easy Cilantro Lime Chicken 15 Best Cilantro Recipes Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw Easy Chickpea Curry Cilantro Beef Tacos Guacamole Cilantro Butter Cilantro Lime Salsa

Overview: A member of the cabbage family, collard greens are harvested all season long. Their very thick leaves are best when cooked for longer periods of time. Remove the stem that runs down the middle before using. How to Prepare Collard Greens (Video) Storage: Short-term: Store collard greens in a plastic bag in the fridge and use within the week. Wash when ready to use. Long-term: How to Freeze Collard Greens You Can Revive Wilted Lettuce and Veggies with This Simple Trick ​ Recipes: Simple Garlicky Greens (Kale, Collards, or Chard) Potato and Collard Green Hash Using Collard Greens for Wraps (Video) The Ingredient That Makes Us Want a Pile of Greens Every Night Ground Pork Stir Fry with Collard Greens Kickin' Collard Greens Collard Greens Gratin Southern-Style Collard Greens Coconut Curried Greens Black Eyed Peas Collard Greens Curry Orange & Brown Butter Tilapia with Garlic Rice & Collard Greens Slow Cooker Jambalaya Pasta with Collard Greens and Onions Collards & Portobello Grilled Cheese Fried Chicken Sliders with Sticky Collard Greens Thai Peanut Collard Wraps Andouille and Collard Greens Soup With Cornmeal Dumplings Collard Green Egg Rolls Vegan Southern-Style Collard Greens Chicken and Collard Greens Gumbo Mexican-Spiced Pork with Citrus Salsa & Collard Green Rice

Overview: A member of the cucurbit family, related to squash, pumpkins, and melons. We grow a slicing and pickling variety. No need to peel these cucumbers! Pickling cucumbers got their name because they have a good snap, less seeds, and the length is perfect for fitting into a jar; however, you can absolutely eat them the same way you would a slicing cucumber. We use succession planting to get an uninterrupted yield of cucumbers. They typically arrive in June and last until it frosts. Storage: Short-term: Store your cucumbers in the crisper drawer in the refrigerator. Long-term: Quick & Easy Refrigerator Pickles ​ Recipes: Cucumber and Napa Cabbage Coleslaw Cucumber and Red Onion Salad Cucumber Breakfast Spread for Bagels and English Muffins Cucumber-Basil Agua Fresca Sour Cream Cucumbers Asian Cucumber Salad Cucumber Gin Cocktail Chicken and Cucumber Rice Bowls Cold Cucumber Soup with Yogurt and Dill Everything Bagel Cucumber Bites Cucumber Quinoa Salad

Overview: A thinner version of standard celery, but more flavorful. Harvested all season long. You can eat the stalks and leaves. Suggested uses: Pesto To flavor soups Sprinkled on salads Stir fry Smoothies/juice Storage: Short-term: Trim the bottoms and place in a jar of water in the fridge, like a bouquet. Put a plastic bag over the leaves to protect them. Long-term: You can freeze the tops in a plastic bag in the freezer and use in soups later. Or, Homemade Dehydrated Celery You Can Revive Wilted Lettuce and Veggies with This Simple Trick ​ Recipes: Braised Celery – a Simple Side Dish Classic Tuna Salad Easy Vinegar Cole Slaw Red Beans and Rice Wild Rice Salad With Celery and Walnuts Whole Grain Classic Stuffing Stir-Fried Celery Apple, Celery and Walnut Salad Herb Stems and Celery Leaf Pesto Green Detox Smoothie Grilled Celery and Blue Cheese Buffalo Chicken Baked Potatoes Sauteed Celery Beef and Celery Stir Fry

Overview: A winter squash, the delicata squash got its name from its tender, edible skin. It's also known as a sweet potato squash because of its similar look and sweet taste. Use it as you would a sweet potato or butternut squash. No need to peel unless you want to. Arrives in the fall. Storage: Short-term: Store in a cool, dark place such as a pantry, cabinet, or cellar where it will get air flow. Long-term: Can last uncooked for months if stored properly in this way. To store it long-term cooked: Preserving Butternut and Other Winter Squashes ​ Recipes: Maple-Roasted Delicata Squash with Red Onion Maple-Roasted Delicata Squash with Goat Cheese Delicata Squash Pizza Roasted Delicata Squash with Cranberries and Feta Walnut Sage Pesto Pasta with Roasted Delicata Squash Wild Rice and Kale Stuffed Delicata Squash Roasted Delicata Squash, Pomegranate and Arugula Salad Delicata Squash Tacos with Black Beans Vegan Cassoulet with Delicata Squash and Roasted Garlic Golden Delicata Squash Soup with Crispy Garlic Chickpeas Spiced Lentil Soup with Roasted Beets and Delicata Squash Delicata Squash Cheddar Fritters Delicata Squash Egg Bake​ Browned Butter Delicata Tea Cake Cast-Iron Squash Pudding

Overview: Related to parsley, celery, carrots, anise, and cilantro. This herb has two edible parts: the leaves, often called dill weed, and the flowering head. Commonly paired with fish, potatoes, cucumbers, creamy dressings, and salads. Grows in cool weather, harvested in early summer. ​ How to Chop Dill Storage: Short-term: Trim the bottoms and place in a jar of water in the fridge, like a bouquet. Put a plastic bag over the leaves to protect them. Long-term: 3 Methods for Preserving Fresh Dill ​ When to Use Fresh Herbs vs. Dried Herbs ​ Recipes: Creamy Dill Salmon Creamy Dill Potato Salad Small Batch Refrigerator Dill Pickles Lemon Dill Dressing Lemon-Dill Grilled Chicken Creamy Cucumber Dill Salad Easy Dill Dip Baked Chicken Meatballs with Garlic Dill Yogurt Sauce Creamy Garlic Dill Dressing Easy Chickpea Salad with Lemon and Dill Dill Mashed Potatoes Radish Salad with Yogurt Dill Dressing

Overview: A member of the nightshade family, along with tomatoes, peppers, and potatoes. Typically arrives in early August until it frosts. No need to peel or salt the eggplant unless you so desire. We grow a dark purple, white, and light purple, round variety. Storage: Short-term: Store eggplant at room temperature, like out on your counter, but keep it away from other fruits and vegetables that will emit ethylene gas, as this will cause it to rot faster (tomatoes, melons, bananas, etc.) Long-term: This Is the Best Way to Freeze Eggplant ​ Recipes: Roasted Eggplant Spread Hot Pepper and Eggplant Penne Stuffed Eggplant Parm Gheimeh Bademjan – Persian Seared Eggplant & Tomato Beef Crispy Eggplant Bacon Eggplant Cheeseburger Roll-Ups Eggplant Cutlets Eggplant Rose Bouquet Eggplant Rollatini Stuffed Shells with Eggplant, Ricotta, and Greens Eggplant Hasselback Eggplant "Meatballs" Baba Ganoush (An eggplant dip/spread) Eggplant Parmesan Roasted Eggplant Soup Creamy Eggplant Tomato Soup Eggplant Tacos Eggplant Burgers: 1 eggplant, cut crosswise into inch-thick slices ¼ cup olive oil, divided ½ cup balsamic vinegar Slices of mozzarella cheese Lettuce leaves Roasted red peppers, sliced Red onion, sliced Ciabatta buns ​ Heat the grill to medium-high. Brush eggplant slices with olive oil and grill them for about 5 minutes per side. Top with cheese and grill for a few more minutes until the slices are tender. Meanwhile, reduce the balsamic vinegar on medium heat, stirring constantly, until thick. Layer the burger: place the eggplant slice on the ciabatta bun with lettuce, roasted red pepper, and onion. Drizzle balsamic vinegar and enjoy!

Overview: Escarole is a bitter green, best enjoyed cooked. Escarole is a member of the chicory family, similar in flavor to endive and radicchio. Escarole looks very similar to lettuce, but its leaves are somewhat thinner and wavier, and its root-end is more rounded than lettuce's stumpier end. Harvested in spring and again in fall. Storage: Short-term: Store escarole in a plastic bag in the fridge, shaking out any excess water before storing. Swish in cold water when ready to use and spin in a salad spinner to dry. Long-term: How to Freeze Greens You Can Revive Wilted Lettuce and Veggies with This Simple Trick ​ Recipes: White Bean Soup with Escarole Braised Escarole and Beans Crispy Chicken Thighs With Bacon and Wilted Escarole Mustardy Escarole Salad with Grilled Cheese Croutons Mixed Greens Lasagna Grilled Escarole with Ranch Dressing Escarole with Crispy Ham and Eggs Hot Honey Pork Chops with Escarole and White Beans 18 Escarole Recipes For Soups, Salads, and More​ Warm Shrimp and Escarole Salad Pan-Fried Salmon with Braised Escarole and Chickpeas Chicken Escarole Soup with Egg and Pasta Pasta with Italian Chicken Sausage, Escarole, and Beans Sausage and Escarole Over Toast Ham, White Bean, and Escarole Soup Stuffed Escarole Skillet Chicken with Escarole

Overview: A member of the carrot family, related to dill, cilantro, parsley, and anise. Fennel has a strong licorice flavor, and you don't need a lot in your cooking. It can be eaten raw or cooked. You can eat the bulb as well as the stalks and fronds. ​ 4 Ways to Use Fennel Stalks and Fronds Storage: Short-term: Remove the fronds from the fennel and store the bulb and greens in separate plastic bags in the fridge. Long-term: Freeze your fennel stalks and fronds in a plastic bag in your freezer for later use. Also, How to Freeze Fennel Bulbs ​ Recipes: Roasted Fennel White Bean Fennel Soup Fennel and Carrot Soup Roasted Chicken Thighs with Fennel and Lemon Shaved Fennel Salad Baked Haddock with Tomato and Fennel Fennel and Cabbage Slaw Sheet-Pan Pork Chops with Caramelized Fennel & Garlic-Lemon Butter Asian Pear, Fennel, and Walnut Salad Braised Fennel on Rye Toast with Crushed Walnuts and Padano Cheese

Overview: A member of the allium family, related to onions. We grow several different varieties, ranging in color from white to a light purple skin; some are stronger in flavor than others. Harvested once in July, but stored and sold through December. Storage: Short-term: Store garlic in a cool, dark place out of the refrigerator, like a cabinet or pantry. Ensure that it has air flow. We leave the neck on the garlic to prevent it from rotting at the base of the bulb. Long-term: How to Freeze Garlic Homemade Garlic Powder ​ Recipes: 7 Tips for Cooking with Onions and Garlic How to Roast Garlic in the Oven Garlic Home Fries Garlic Butter Shrimp Easy Crunchy Garlic Croutons Recipe Small-batch Garlic Aioli Garlic Bread​ Lemon Garlic Salad Dressing Chicken and Garlic with Fresh Herbs Tomato Garlic Lentil Bowls Onion and Garlic Biscuits Garlic Grilled Steaks

Overview: Garlic scapes are harvested from the top of the garlic plant. Farmers cut off the scape, which holds the seed pod, so that it can transfer energy back down to creating a bigger bulb rather than producing a seed pod. Garlic scapes have a mild garlic flavor and can be prepared as their own vegetable, like beans or asparagus, or chopped up and used to enhance dishes as you would use a regular clove of garlic. Scapes are harvested once in June, before the garlic is harvested later in July. Storage: Short-term: Store garlic scapes in a plastic bag in the fridge. Wash when ready to use. Long-term: How to Store Garlic Scapes ​ Recipes: Garlic Scape Pesto Garlic Scape Hummus Lemon Garlic Scape Compound Butter Grilled Garlic Scapes Garlic Scape Dressing Brie and Garlic Scape Pizza Beef and Garlic Scapes Stir Fry Potato Garlic Scape Soup Grilled Cheddar, Bacon & Pear With Green Garlic Pesto Garlic Scape Carbonara Creamy Garlic Scape Dip Pickled Garlic Scapes Oven Roasted Garlic Scapes Garlic Scape Chimichurri

Overview: We grow red and yellow grape tomatoes as well as yellow cherry tomatoes called "sungolds." Yellow tomatoes are typically less acidic and sweeter. Our tomatoes are typically ready at the end of July or early August. Storage: Short-term: Store grape or cherry tomatoes in a bowl with lots of airflow on your counter. If stems are still attached, don't pull them off until you're ready to eat the tomatoes. Wash before using and enjoy within a few days. Long-term: Freezing Cherry Tomatoes ​ Recipes: Cherry Tomato and Ground Cherry Salsa Easy Cherry Tomato Salsa Roasted Grape Tomatoes Creamy Cherry Tomato and Summer Squash Pasta Baked Eggs on a Bed of Roasted Cherry Tomatoes Flatbread Caprese Cod with Tomato and Herb Butter Grilled Shrimp, Zucchini, and Tomatoes with Feta BLT Wraps with Horseradish Mayonnaise Creamy Avocado and Cherry Tomato Toast Crispy Chicken Cutlets with Cherry Tomato Panzanella Herbed Rice with Tomatoes and Feta Tomato Cucumber Salad

Overview: Hakurei salad turnips are very similar to radishes, but they are white and sweeter. Cooking the turnips caramelizes them and makes them even sweeter, but you can eat them raw; no need to peel the turnips. Greens can be eaten as well. Salad turnips are typically harvested in cooler temperatures, during the spring and fall. Storage: Short-term: Remove the greens from the turnips and store them in separate plastic bags in the fridge. The roots will last longer than the greens. Long-term: 4 Ways to Preserve Radishes ​ Recipes: Roasted Turnips Sesame Roasted Turnip Salad with Quinoa Hakurei Turnip Gratin Ginger Soy Hakurei Turnips Mashed Whole Hakurei Turnips Sweet Maple Salad Turnips Grilled Herby Hakurei Salad Turnips Creamy Curried Root Vegetable Soup Roasted Hakurei Turnips with Israeli Couscous Salad Apple and Roasted Hakurei Turnip Salad with Hot Honey-Mustard Dressing

Overview: Honeynut squash is a cross between a butternut and a buttercup squash. It has an intense, nutty, sweet, caramel flavor and can be used interchangeably with butternut. ​ Storage: Short-term: Store in a cool, dark place such as a pantry, cabinet, or cellar where it will get air flow. Long-term: Can last uncooked for months if stored properly in this way. To store it long-term cooked: Preserving Butternut and Other Winter Squashes ​ Recipes: Maple Roasted Honeynut Squash Honeynut Squash Frittata with Red Onion and Sage Roasted Honeynut Squash Risotto Sausage and Apple Stuffed Honeynut Squash Honeynut Squash Soup Spice-Roasted Honeynut Squash and Chickpeas Delicious Vegan Honeynut Squash Curry Honeynut Squash and Blue Cheese Puree Burrito Honeynut Squash Boats Honeynut Squash Galette with Goat Cheese

Overview: We grow poblanos, Hungarian wax peppers, jalapeños, cherry peppers, hot Thais, and cayenne. See the infographic below for how the capsaicin content differs to make the peppers more or less spicy and to help you ID the peppers. Removing the seeds makes them less spicy, since that is where the capsaicin mostly resides. Roasting peppers also breaks down the capsaicin and makes them less spicy. Harvested in August until the first frost. ​​ How to Deseed a Pepper Storage: Short-term: Store the peppers in a plastic bag in the crisper drawer of your fridge. Wash when ready to use. Long-term: Quick Pickled Peppers Homemade Hot Sauce Hot Pepper Jelly Roasted Pepper Hot Sauce ​ Recipes: Black Bean Burritos Peachy Serrano Pepper Wings Classic Pico de Gallo Spicy Guacamole Creamy Chicken Poblano Pepper Soup Hot Pepper and Eggplant Penne Hot Pepper Chicken Grilled Cheese & Pepper Sandwiches Spicy Beef Chili Tequila Hot Pepper Steak Tacos Jamaican Triple Pepper Fish

Overview: A lightly sweeter relative of the pumpkin, it can be used in the same way you would a pumpkin or butternut squash. Harvested in the fall. The gray variety is referred to as a "blue hubbard" and is an heirloom variety of this squash. Complements starchy or root vegetables, or can be used in baking. ​ 5 Smart Tips for Cutting Winter Squash ​ Storage: Short-term: Store in a cool, dark place such as a pantry, cabinet, or cellar where it will get air flow. Long-term: Can last uncooked for months if stored properly in this way. To store it long-term cooked: Preserving Butternut and Other Winter Squashes 3 Steps for Making Fresh Homemade Pumpkin Puree​ ​ Recipes: Blue Hubbard Pie with Maple Syrup Hubbard Squash Pie Stuffed Hubbard Squash Hubbard Squash with Parmesan and Brown Butter Hubbard Squash Sausage Soup Hubbard Squash Soup Blue Hubbard Squash Chili Squash Gnocchi with Garlic Sage Brown Butter Hubbard Squash Muffins with Maple Glaze 30+ Easy Pumpkin Puree Recipes 23 Savory Pumpkin Recipes 16 Savory Pumpkin Recipes For People Who Think They Hate Pumpkin

Overview: A relative of the tomato and the tomatillo. Flavor is that of a sweet, fruity tomato. Husk cherries are named for their papery husk that you peel back before eating the fruit inside. They're also called ground cherries because once they ripen, they change from green to brown, fall off the plant, and you harvest them by picking them up off of the ground. Storage: Short-term: Keep husk cherries in a bowl on your counter, where they will get plenty of air flow. Husk cherries will last for weeks and will continue to ripen; the husk will turn brown and dry out while the cherry will turn a deeper golden yellow. Peel the husk and wash when ready to eat. Long-term: Freezing Ground Cherries ​ Recipes: Ground Cherry Margarita Cherry Tomato and Ground Cherry Salsa Grilled Corn, Basil and Ground Cherry Salad Husk Cherries on Toast Melon and Ground Cherry Jam Ground Cherry Torte Ground Cherry Salad and Ground Cherry Vinaigrette Husk Cherry and Goat Cheese Salad Ground Cherry Cocktails (Scroll all the way down) Ground Cherry Compote​ 10-Minute Ground Cherry Coffee Cake

Overview: Also called a Japanese pumpkin, this winter squash can be used in sweet or savory dishes. It's sweeter than a pumpkin; similar to a butternut squash or sweet potato. Harvested in the fall. High in beta-carotene, iron, vitamin C, and potassium. The skin is edible if you choose to prepare it that way; many recipes will have you peel it. ​ 5 Smart Tips for Cutting Winter Squash ​ Storage: Short-term: Store in a cool, dark place such as a pantry, cabinet, or cellar where it will get air flow. Long-term: Can last uncooked for months if stored properly in this way. To store it long-term cooked: Preserving Butternut and Other Winter Squashes ​ Recipes: Sweet and Spicy Roasted Kabocha Squash Roasted Kabocha Squash Soup Kabocha Squash Fritters Roasted Kabocha Squash Dip How to Cook Kabocha Squash - 3 Methods! Kabocha Squash Risotto with Crispy Pancetta Chopped Salad Kabocha and Tokyo Bekana Curry Creamy Kabocha Squash Pudding​ Maple Roasted Kabocha Squash & Quinoa Salad Kabocha Squash Breakfast Hash Kabocha Dango Kale and Sunshine Kabocha Squash Salad Roasted Feta and Kabocha Squash Rigatoni Kabocha Squash Fries with Spicy Greek Yogurt Sriracha

Overview: A member of the cabbage family. We grow 4 different varieties and harvest our kale all season long. Click the sliding gallery to view the 4 types. Flavor of the kale types is mostly the same, but the texture varies. Curly kale will retain its density and bite when cooked, whereas flat leaf will cook down more like spinach. Siberian is softer and more tender than both. Flat leaf is usually preferred for chips, curly for salads. Remove the center vein when ready to use. ​ How to Quickly De-stem Kale Storage: Short-term: Store in a plastic bag in the fridge. Or, snip the ends and store in a glass of water, like a bouquet. Wash and spin out when ready to use, within a few days. Long-term: Can You Freeze Kale? Yes! You Can Revive Wilted Lettuce and Veggies with This Simple Trick ​ Recipes: Crispy Potato & Kale Hash with Eggs and Bell Pepper Gingery Creamed Kale and Cabbage Authentic Irish Colcannon Roasted Beet Salad with Crispy Kale and Almonds Sukuma Wiki (African Braised Kale with Tomatoes)​ Garlic Parmesan Kale Pasta Kale Quinoa Breakfast Bowl Kale, Cucumber, and Pineapple Smoothie 5-Minute Kale and Spinach Smoothie Mixed Greens Lasagna Garlic Bacon Kale Garlic Butter Rice with Kale White Bean and Kale Soup 10-Minute Sheet Pan Fish With Crispy Kale Butter-Basted Pork Chops with Tangy Creamed Kale Sausage, Kale and Potato Skillet Dinner The Ingredient That Makes Us Want a Pile of Greens Every Night Kale Chips Chorizo Tacos with Kale Baked Kale-Spinach Balls Grilled Kale Salad with Citrus and Scallions Kale Caesar Salad with Creamy Parmesan Dressing Chicken and Kale Saute with Parmesan Cheese Kale and Ricotta Stuffed Shells Sheet Pan Blackened Salmon with Garlicky Kale

Overview: German for "cabbage turnip," this vegetable is a cross between a turnip and a broccoli stalk. You can eat it raw or cooked, though cooking tames the turnip flavor to caramelize it and make it sweeter. We grow a green and red variety; similar to cabbage, the red variety is sweeter. You can eat the bulb and the greens, but peel the bulb first. Harvested in the early summer and fall. ​ How to Cut Up Kohlrabi Storage: Short-term: Remove the greens from the bulbs and store in separate plastic bags in the fridge. Use the greens within a week; the bulbs can last a couple of weeks if stored properly. Long-term: Freezing Kohlrabi ​ Recipes: Spicy Kohlrabi Noodles Kohlrabi Noodles with Bacon and Parmesan Roasted Kohlrabi with Old Bay Onion Dip Kohlrabi and Lentil Soup Market Basket Soup Kohlrabi and Carrot Slaw Kohlrabi and Cabbage Slaw Crunchy Beet and Kohlrabi Salad Kohlrabi Ham Bake Kohlrabi on Pizza Kohlrabi Carrot Fritters with Avocado Cream Sauce Kohlrabi Fries Kohlrabi and Potato Puree Crispy Raw Kohlrabi Sticks with Dijon Dilly Dip

Overview: Leeks are in the onion family, harvested in the early spring and again in the fall. Most sources will tell you to use the white and light green parts of the leek only, but you can save the tops in soup and to flavor stock. Leeks are typically enjoyed cooked. How to Clean Leeks for Beginners Storage: Short-term: Store leeks in a plastic bag in the fridge. Wash when read to use. Long-term: Freezing Leeks (P.S. Don't toss the dark green tops! Freeze those in a plastic bag and use them to make soup stock later.) ​ Recipes: 30 Minute Potato Leek Soup What to Do With One Lonely Leek Easy Gruyere Leek Frittata Leek Potato Pancakes 30-Minute Creamy Mushroom and Leek Chicken Breasts Scalloped Potatoes with Leeks and Thyme Leek & Chickpea Fritters with Tzatziki Chili and Garlic Leeks with Eggs on Toast Traditional Stuffing with Leeks and Sage Poached Cod with Potatoes and Leeks Orecchiette with Mushrooms, Leeks, and Almonds Spring Lemony Leek Soup With White Bean, Mushroom, & Asparagus Apple-Leek Pork Chops Stir-Fried Beef with Leeks Pan Roasted Chicken with Leeks Roasted Leeks Baked Halibut with Spinach and Leeks Pork Cutlets with Buttered Leeks and Radishes Cheddar and Leek Buttermilk Biscuits Avocado Leek Mushroom Toast Caramelized Leek Pasta Effortless Leek Fondue Toasts Leek and Mushroom Chicken Skillet French Leek Pie

Overview: We grow 3 types of lettuce: green leaf, red leaf, and butterhead (also known as Bibb, Boston Bibb, and buttercrunch). Butterhead looks like a rose and can be green or red. Mostly harvested in spring and again in the fall during the cooler months. Tips to Keep Lettuce Fresh Storage: Short-term: Shake out any excess water in the head, then store in a plastic bag in the fridge. Wash and spin out when ready to use. Long-term: Not recommended. You Can Revive Wilted Lettuce and Veggies with This Simple Trick ​ Recipes: Autumn Chopped Salad with Creamy Poppyseed Dressing Grilled Beef Fajita Taco Salad Mandarin Chicken Salad Buffalo Chicken Lettuce Wraps 15 Healthy Recipes for Salad Dressing P.F. Chang's Chicken Lettuce Wraps Classic Caesar Salad Spicy Pork Salad 10 BLT Variations Lettuce Is So Much More than Salad. Here Are 10 More Ways to Eat It. How to Make Homemade Croutons The Basic Formula for Green Salads Green Salad Recipes Big Mac Salad How to Make a Lettuce Wrap Sandwich Egg Salad Lettuce Wraps Indian Beef Lettuce Cups Grilled Chicken and Strawberry Salad Wrap

Overview: Sweet little peppers in green, yellow, orange, and red colors. All start out green and change to a specific color (depending on the variety) as they ripen. Can be eaten plain, seeds and all, or cooked. Also known as snack or mini peppers. See the bell pepper section for more recipe ideas; can be used interchangeably. ​ Storage: Short-term: Store peppers in a plastic bag in the crisper drawer of your fridge. Set the crisper drawer to low humidity to allow some of the ethylene gas that results from decomposition to escape. Ethylene gas will cause the peppers to rot sooner. Long-term: How to Freeze Fresh Peppers ​ Recipes: Lunchbox Peppers Sauteed in Garlic and Olive Oil Fiesta Stuffed Mini Peppers Stuffed Mini Peppers (with cream cheese & everything bagel seasoning) Cheesy Bacon Stuffed Mini Peppers 4-Ingredient Balsamic-Roasted Peppers Lunchbox Pepper Panzanella Mini Sweet Pepper Nachos Marinated Mini Sweet Peppers Roasted Mini Pepper Salad Marinated Cabbage and Sweet Pepper Slaw

Overview: Microgreens are different varieties of veggies harvested as very young sprouts. Can also be called shoots. Microgreens are grown for being incredibly nutrient dense. We grow them in trays so you can cut and use them ASAP at home to get the maximum flavor and nutritional value. Can be grown as a mix of different varieties in one tray, like a spicy mix, or purely as one type, like broccoli. Varieties can be used interchangeably. Sprinkle them onto salads, sandwiches, or as a garnish. ​ Storage: Short-term: Keep microgreens trays in a sunny spot in your kitchen. Spritz with water when the soil is dry. Snip and wash, then use as needed. They will continue to grow quickly and lose their tender texture, so try to use them within 10 days. Long-term: Not recommended. ​ Recipes: 30 of the Best Microgreens Recipe Chicken & Ricotta Pizza with Microgreens Mighty Micro Burgers Pan-Seared Chicken Bruschetta Pasta with Microgreens Super Greens Sandwich 6 Microgreen Fruit Smoothie Recipes Grilled Cheese with Ham and Brie Cheese with Microgreens, Apple, and Dijon Sourdough Egg and Microgreen Toast Easy Fried Rice with Microgreens Microgreens Salad with Lime Vinaigrette

Overview: A relative of many other herbs, including basil, thyme, rosemary, sage, and oregano. Has a menthol flavor and is typically used in summer salads, Middle Eastern cooking, and baking. Storage: Short-term: Wrap in a paper towel and store in a plastic bag in the fridge. Long-term: How to Store Mint for the Freshest Flavor​ When to Use Fresh Herbs vs. Dried Herbs Recipes:​​ White Chocolate Mojito Cheesecakes Grilled Eggplant with Mint Vinaigrette Roasted New Potatoes with Mint Refreshing Mint Tea Couscous Tabbouleh with Fresh Mint & Feta Mint Julep Marinated Feta-Beet Salad Cool, Creamy Greek Tzatziki Sauce 15 Healthy Ways to Use Fresh Mint Fresh Mint Dressing Lime and Mint Water 10 Fresh Mint Cocktails Mint and Arugula Pesto with Almonds

Overview: Japanese mustard greens, which are a member of the cabbage family. Has a peppery flavor similar to arugula. Can be eaten raw in salads or cooked on its own or mixed with other greens. Harvested during the cooler months. ​ Storage: Short-term: Keep mizuna in a plastic bag in the fridge. Wash and spin out when ready to use (within the week). Long-term: Follow the steps for Freezing Mustard Greens ​ Recipes: Sauteed Mizuna with Garlic and Fish Sauce Mizuna Salad with Peanuts Mizuna Greens and Quinoa Salad Early Apple Mizuna Salad Warm Mushroom Salad with Sesame Dressing Mizuna Pesto Farrotto with Oven-Roasted Olives Beef and Mizuna Stir-Fry Grilled Shrimp and Wilted Mizuna Mustard Greens Mizuna, New Potatoes & Lemon Vinaigrette

Overview: A member of the cabbage family and relative of broccoli rabe, kale, and collard greens. Has a spicy, mustard flavor. Mustard greens can be green or purple, and they may have frizzy or long, rounded leaves. If the flavor is too overpowering for your tastes, mix them with other mild greens. There is no need to remove the center vein. Storage: Short-term: Store in a plastic bag in the fridge. Or, snip the ends and store in a glass of water, like a bouquet. Wash and spin out when ready to use, within a few days. Long-term: How to Freeze Mustard Greens You Can Revive Wilted Lettuce and Veggies with This Simple Trick ​ Recipes: Spicy Pork & Mustard Greens Soup Braised Chicken Thighs with Squash and Mustard Greens Pork Chops and Pears with Spicy Mustard Greens Southern Mustard Greens with Sausage and Bacon Mustard Green Pesto Pasta with Chickpeas & Crispy Panko Breadcrumbs Stir-Fried Chinese Mustard Greens Quick Steamed Flounder with Ginger Garlic Mustard Greens White Bean Soup with Mustard Greens and Parmesan Lemon Turmeric Chicken Quinoa Soup with Mustard Greens Calabrese Mustard Greens Creamy Spaghetti Squash with Sausage and Mustard Greens​ Grilled Flank Steak with Mustard Greens Mustard Greens with Ham and Toasted Couscous Balsamic Glazed Chickpeas and Mustard Greens Pork Shoulder Steaks with Grilled Mustard Greens

Overview: Sometimes called Chinese cabbage, this tender cabbage can be eaten raw or cooked. It is slightly more bitter than green or red cabbage. You can eat the whole leaf, light green and white parts. Napa cabbage can be green or red and is harvested in early summer and again in the fall. Storage: Short-term: Store in a plastic bag in the fridge (use two, one on each end, if needed due to size). Wash when ready to use. Long-term: Easy Napa Cabbage Kimchi Freezing Napa Cabbage You Can Revive Wilted Lettuce and Veggies with This Simple Trick ​ Recipes: Napa Cabbage Wedge Salad with Apples and Buttermilk Dressing Napa Cabbage Spring Rolls with Asian Chili Dipping Sauce​ Pork and Napa Cabbage Soup Cucumber and Napa Cabbage Coleslaw Dawn's Favorite Napa Cabbage Slaw Napa Cabbage Stir Fry Spicy Shrimp + Napa Cabbage Stir-Fry Napa Cabbage Wraps with Chinese Eggplant and Basil Crispy-Skin Salmon with Napa Cabbage Napa Cabbage and Bean Soup

Overview: Harvested beginning as fresh onions in July and then dried for the fall. We grow yellow and red onions. Storage: Short-term: Store dry onions in a cool, dark, dry place, such as a pantry, cabinet, or cellar. Ensure that they have plenty of airflow; you can store them in a mesh bag. Keep them away from potatoes. Long-term: When stored properly in this way, onions will keep for a few months. Quick Pickled Red Onions Keep Your Onions & Potatoes Separated and Other Tips for Storing Fruits and Vegetables ​ Recipes: 7 Tips for Cooking with Onions and Garlic Cucumber and Red Onion Salad Beer-Battered Onion Rings Bloomin' Onion Cheesy Baked Onions How to Caramelize Onions French Onion Grilled Cheese French Onion Soup Caramelized Onion Hummus The Best Bacon Jam​

Overview: Oregano is a member of the mint family, a relative of basil, thyme, rosemary, sage, savory, and marjoram. It is commonly found in Mediterranean and Mexican cooking. Use it fresh or dried. Harvested from summer through fall. Storage: Short-term: Wrap oregano in a paper towel and put it in a plastic bag in the fridge for a week. Long-term: How to Select and Store Fresh Oregano ​ When to Use Fresh Herbs vs. Dried Herbs ​ Recipes: Greek Oregano Lemon Marinade for Steak, Shrimp, and Chicken Roasted Lemon Oregano Shrimp Lemon and Oregano Pounded Chicken Fresh Oregano Dressing Oregano Olive Chicken Fresh Oregano Grilled Wild Salmon Pasta Sauce with Fresh Herbs Creamy Herb Fettucine Slow-Roasted Tomatoes with Oregano and Feta Greek Salad

Overview: A member of the same family as carrots, parsnips, and celery. Great for use in soups, stock, and roasted veggies. We grow a flat leaf and a curly leaf variety; both can be used interchangeably though the curly leaf variety is slightly milder and crispier. How to Chop Parsley and Cilantro Storage: Short-term: Store parsley stems in a glass of water in the fridge, like a bouquet. Cover the leaves with a plastic bag. Or, put the parsley in a damp paper towel in a plastic bag in the fridge. Long-term: How to Dry Parsley Leaves Fast ​ When to Use Fresh Herbs vs. Dried Herbs ​ Recipes: Lemony Parsley Baked Cod Classic Chicken Noodle Soup Grapefruit-Gremolata Salmon Roasted Herb & Lemon Cauliflower Oven Baked Parsley Red Potatoes Garlic Marinated White Beans with Celery and Parsley Salad Buttermilk Green Goddess Dressing Homemade Cheese Spread with Garlic and Herbs Parsley Tabbouleh

Overview: Extremely similar to a carrot, but the flavor is more reminiscent of parsley or celery. Harvested in the fall and accompanies other fall vegetables well; can be eaten cooked or raw. Peel before enjoying. Storage: Short-term: Remove any greens and store in a plastic bag in the crisper drawer of your fridge. Wash and peel when ready to use. Parsnips can last a few weeks if stored correctly. Long-term: Freezing Parsnips ​ Recipes: Roasted Garlic, Parsnip, & White Bean Soup The 4 Best Ways to Cook Parsnips Roasted Carrots and Parsnips Mashed Potatoes with Parsnips and Horseradish Slow-Cooker Milk-Can Supper Slow Cooker Parsnip and Apple Soup Carrot Parsnip Bisque Satay-Style Pork Stew Ultimate Pot Roast Raw Parsnip Salad with Dates and Sage Vinaigrette Baked Parsnip Chips Easy Carrot & Parsnip Slaw

Overview: Pea tendrils, also known as pea shoots, are harvested in early spring from a variety of a snap pea plant that is specifically grown for its tender, young greens. You can eat the whole plant either raw or cooked. Remove any thick, woody stems if you see them. Storage: Short-term: Store pea tendrils in a plastic bag in the crisper drawer of your fridge and use them within a few days. Long-term: Not recommended. ​ Recipes: Lemon Garlic Sautéed Pea Tendrils What to Do with Pea Greens Pea Tendrils with Garlic and Ginger Pea Shoots Pasta Baby Spinach and Pea Shoot Salad with a Honey Lemon Vinaigrette Fancy Toast with Pea Shoots Cream Cheese Sandwich With Strawberries And Pea Tendrils Pea Shoot and Avocado Breakfast Sandwich Pea Shoots and Chicken Sandwich Grilled Pork Tenderloin With Sweet Pea Shoots, Tomato, and Mozzarella Pea Shoot and Arugula Salad with Radishes and Hazelnuts Pea Tendrils with Crimini Mushrooms and Leeks Pea Tendril and Pistachio Pesto Pea Microgreen and Avocado Smoothie

Overview: Potatoes are members of the nightshade family - relatives of tomatoes, peppers, and eggplant. Ready to be harvested in late summer and stored throughout the fall. We grow red and white potatoes. No need to peel potatoes; small ones can be kept whole and cooked as is. ​ Storage: Short-term: Store potatoes in a mesh bag in a cool, dark place such as a cabinet or pantry, and ensure that they get plenty of air flow. Do not wash until ready to use, but wipe away dense soil, if any. Keep away from onions. Long-term: Potatoes should last for months if stored properly using the above methods. Keep Your Onions & Potatoes Separated and Other Tips for Storing Fruits and Vegetables ​ Recipes: 30 Minute Potato Leek Soup Authentic Irish Colcannon Old-Fashioned Beef Stew Potato and Collard Green Hash Crispy Potato & Kale Hash with Eggs and Bell Pepper Homemade Potato Gnocchi Ultra Crispy Smashed Potatoes Classic Potato Pancakes Loaded Smashed Potatoes How To Make Diner-Style Home Fries Garlic-Dill New Potatoes Slow-Cooker Pot Roast and Potatoes Baby Potato Salad Easy Homemade Potato Salad Homemade Potato Chips The Best Potato Soup

Overview: Cooking pumpkins are typically a sugar pumpkin variety, smaller than a jack-o-lantern sized pumpkin. They belong to the same family as other winter squashes like acorn, butternut, and kabocha. Ready to harvest at the end of September. Sugar pumpkins can be used in baking or savory dishes. You can roast and eat the pumpkin seeds, which make a nice addition to salads and soups. Storage: Short-term: Wipe down the surface of the pumpkin and store it in a cool, dark place such as a cellar or pantry. The pumpkin should last for months if stored properly. Long-term: How to Freeze Pumpkin ​ Recipes: 30+ Easy Pumpkin Puree Recipes 23 Savory Pumpkin Recipes 16 Savory Pumpkin Recipes For People Who Think They Hate Pumpkin 3 Steps for Making Fresh Homemade Pumpkin Puree The Great Pumpkin Pie Recipe Quick Pumpkin Pudding Pumpkin Bread Old-Fashioned Soft Pumpkin Cookies Perfect Pumpkin Pancakes Homemade Pumpkin Waffles Pumpkin Gnocchi With Sage Butter Sauce Pumpkin Quesadillas Pumpkin Sage Biscuits Pumpkin Hummus Pumpkin Breakfast Cookies Best Ever Pumpkin Chili Pumpkin Risotto Roasted Pumpkin Seeds

Overview: A member of the cabbage family and relative of the turnip. Radishes can be eaten raw or cooked; if you aren't a fan of their spiciness, we recommend cooking them to mellow out the spice. Radishes can be a traditional red variety or French breakfast variety, which is longer, thinner and has a gradient of red to white skin. No need to peel radishes. You can eat the tops cooked or raw, too. Storage: Short-term: Remove the greens from the radishes and store them in separate plastic bags. Wash and eat the greens within a few days; the roots will keep for a couple of weeks if stored properly. Long-term: 4 Ways to Preserve Radishes ​ Recipes: Rustic Radish Soup Radishes with Butter is the Snack of the Summer Don't Toss Those Radish Greens Feta Dip with Watermelon Radishes Polish Cottage Cheese Spread with Chives and Radishes Simple Roasted Radishes Grilled Steak and Radishes with Black Pepper Butter White Bean and Radish Salad Quick Pickled Radishes Baked Radish Chips Cottage Cheese Salad with Egg and Radish Radish Risotto Radish and Herb Butter Tea Sandwiches Buttered Radishes with a Poached Egg Radish Salad with Yogurt Dill Dressing Roasted Radishes with Radish Greens 5-Ingredient Smoky Radish Greens Slow-Roasted Chicken Tacos with Radish Slaw Cucumber, Bok Choy, and Radish Salad Pan-Roasted Salmon with Collard Greens and Radish Raita Radish, Spring Onion and Cream Cheese Breakfast Quiche Grilled Shrimp with Mango, Lime, and Radish Salsa Egg Salad with Radishes

Overview: Romaine, or cos lettuce, is a head of greens with an especially long, sturdy, crunchy leaf. Romaine is great for salads or wraps, but it can also be grilled and eaten. Romaine "hearts" sold in stores, are the center of the head, which the outer leaves have been removed from. We don't remove any leaves from our heads; you can eat the whole thing! Storage: Short-term: Store romaine in a plastic bag in the crisper drawer of the fridge (you can use two bags, one on each end, if needed due to size). Wash and spin out; use within the week. Long-term: Not recommended. ​ You Can Revive Wilted Lettuce and Veggies with This Simple Trick ​ Recipes: Grilled Romaine Burger on a Salad Four Ways How to Make Homemade Croutons Classic Caesar Salad Grilled Romaine Salad Buffalo Chicken Lettuce Wraps Thai Chicken Lettuce Wraps Turkey Taco Lettuce Wraps​ Easy Lettuce Pesto Cilantro-Lime Shrimp Wraps Mega Crunchy Romaine Salad Clean Green Juice Tuna Salad Lettuce Wrap 10 BLT Variations Lettuce Is So Much More than Salad. Here Are 10 More Ways to Eat It. The Basic Formula for Green Salads Green Salad Recipes Big Mac Salad

Overview: Romanesco is an edible flower from the family that includes broccoli and cauliflower. Sometimes called Romanesco broccoli. Its points are often refered to as "fractals". Has a flavor similar to that of cauliflower, but more mild and nutty, and can be enjoyed in a similar way. ​ Storage: Short-term: Store romanesco in a plastic bag in the fridge. Wash when ready to use (within the week). Long-term: How to Freeze Romanesco ​ Recipes: Roasted Romanesco with Creamy Turmeric Tahini Sauce Romanesco Broccoli Soup Romanesco and Mushroom Quiche Romanesco Cauliflower Pasta with Olives and Capers Romanesco Arugula Pasta Roasted Romanesco Salad​ Roasted Romanesco and Tomatoes with White Bean Hummus

Overview: A fragrant, woody herb, reminiscent of pine; a relative of thyme, mint, sage, and lavender. Used primarily in hearty cooking of roasts, roasted vegetables, and soups. Storage: Short-term: Wrap rosemary in a damp paper towel and place it in a plastic bag in the fridge. It will last a week or two. Long-term: 4 Ways to Preserve Fresh Rosemary When to Use Fresh Herbs vs. Dried Herbs ​ Recipes: Rosemary Chicken Lemon Rosemary Salmon Creamy Dijon Rosemary Chicken Rosemary Roasted Potatoes Garlic and Rosemary Skillet Bread Slow Cooker Lemon Rosemary Lentil Soup Mushroom and Rosemary Stuffing Baked Salmon in Foil with Garlic, Rosemary and Thyme Garlic Rosemary Beef Tenderloin

Overview: Very similar to the turnip, but sweeter. Skin is orange and purple tinged; when you peel it, the root itself is orange. Can be roasted, mashed, or pureed. Harvested during the fall. Storage: Short-term: Store in a plastic bag in the fridge. Will last for about a month if stored properly. Long-term: How to Freeze Rutabaga 2 Ways ​ Recipes: Easy Mashed Rutabaga Mashed Rutabaga with Sour Cream and Dill Mashed Rutabaga and Yukon Gold Potatoes Rutabaga Fries Rutabaga and Carrot Soup Rutabaga Tacos with Kale and Queso Fresca Raw Rutabaga Salad with Apples Mashed Rutabaga with Bacon and Cheddar Cheese BBQ Baked Rutabaga Chips One Pot Roasted Pork w/ Apples & Rutabaga​ Swede (Rutabaga) Nutmeg Cake

Overview: An herb in the mint family related to rosemary, thyme, oregano, and basil. Typically used to flavor poultry, stuffing, roasted vegetables, and brown butter. Storage: Short-term: Wrap sage in a paper towel and store in a plastic bag in the fridge. Long-term: 12 Creative Ways to Preserve Sage When to Use Fresh Herbs vs. Dried Herbs ​ Recipes: Sage Stuffing Sage Rubbed Roasted Turkey Mashed Turnips and Sage Chicken Breasts with Fresh Sage Mushrooms with Crispy Sage 16 Delicious Ways to Cook with Sage Ravioli with Sage Brown Butter and Spinach Roasted Sage Broccoli Lemon Pasta with Sage and Spinach Pork, Ricotta, and Sage Meatballs Garlic Sage Olive Oil Mushroom & Sage Toasts with Whipped Goat Cheese Sage Biscuits​ Sage & Pecan Crusted Tilapia

Overview: We grow our salad mix in the greenhouse and harvest it during the cooler months. It consists of green leaf, red leaf, oak leaf, and romaine. The Foolproof Method for Washing Salad Greens Storage: Short-term: Keep salad mix in the bag in the fridge. Wash and spin out when ready to use (within the week). Long-term: Not recommended. You Can Revive Wilted Lettuce and Veggies with This Simple Trick ​ Recipes:​ Mandarin Chicken Salad California Salad with Avocado Oil Vinaigrette Autumn Chopped Salad with Creamy Poppyseed Dressing Grilled Beef Fajita Taco Salad Spicy Pork Salad Classic Cobb Salad Simple Italian Salad Buffalo Chicken Salad with Spicy Ranch Dressing Harvest Fall Salad Bright Spring Salad Summer Strawberry Salad The Basic Formula for Green Salads Green Salad Recipes How to Make Homemade Croutons

Overview: Scallions (green onions) are harvested all season long from our greenhouse. You can use the entire onion: greens and white parts. Scallions are more mild than a mature onion and are used when fresh rather than dry. 6 Ways to Cut Scallions for Chinese Cooking How to Regrow Green Onions from Scraps Storage: Short-term: Store scallions roots-down in a glass of water in the fridge, like a bouquet. Cover the greens with a plastic bag. Or, store in a plastic bag in the fridge and use within the week. Long-term: How to Store and Freeze Green Onions How to Dehydrate Scallions ​ Recipes: 35 Ways to Use Scallions Easy Green Onion Vinaigrette Chargrilled Scallion Salsa Verde Grilled Scallions Portobello Tacos with Charred Scallion Salsa Verde: Tomato Scallion Shortcakes with Whipped Goat Cheese Lemon Rice Pilaf Easy Sheet Pan Salmon with Scallions and Garlic Butter Cheddar, Bacon, and Scallion Cornbread Sour Cream and Onion Biscuits Fresh Herbs and Scallion Frittata Sticky Honey Garlic Butter Shrimp Scallion Pancakes Chicken and Scallion Stir-Fry Scallion Beef Stir-Fry Ginger Scallion Sauce Mongolian Beef with Scallions Grilled Ribeye with Charred Scallion Sauce 5-Minute Eggs with Soy Sauce and Scallions

Overview: Shishito peppers are small, mild peppers with a crunch that makes them perfect for appetizers. Most recipes consist of blistering the shishitos and then dipping them in a sauce; almost all recipes involve keeping the pepper whole. Supposedly, 1 in 10 peppers will be slightly spicy, but they are typically more like a green bell pepper in regards to heat. Storage: Short-term: Store shishito peppers in a plastic bag in the fridge. Wash when ready to use. Long-term: How to Freeze Fresh Peppers Easy Quick Pickled Shishito Peppers ​ Recipes: How To Pan Roast Japanese Shishito Peppers Shishito Peppers with Spicy Tahini Grilled Shishito Peppers with Soy Aioli Blistered Shishito Peppers with Cilantro Lime Dipping Sauce Blistered Shishito Peppers with Sriracha Aioli Blistered Shishito Peppers with Avocado Crema How to Cook Shishito Peppers (With Two Dipping Sauces) Air Fryer Shishito Peppers Soba Noodles with Shishitos & Avocado Creamed Shishito Peppers Shishito Pepper and Cucumber Salad Easy Grilled Sesame Shrimp with Shishito Peppers​ Blistered Shishito Peppers with Peach Sauce Steak and Blistered Shishito Peppers 5-Ingredient Shishito Pepper and Burrata Crostini

Overview: Sugar snap peas are named for their sweet flavor. The entire pod is edible; no need to shell them or de-string the pods. You can eat them raw or cooked. We harvest our snap peas in June. Storage: Short-term: Store snap peas in a plastic bag in the crisper drawer of the fridge. Remove stems and wash when ready to eat, within the week. Long-term: How to Blanch and Freeze Sugar Snap Peas ​ Recipes: Teriyaki Broccoli and Snap Peas Quinoa Salad with Sugar Snap Peas Buttery Sautéed Sugar Snap Peas Garlic Parmesan Sugar Snap Peas Greek Sugar Snap Peas Asian Skillet Shrimp and Sugar Snap Peas Spring Stir Fried Chicken with Sugar Snap Peas and Carrots Sweet Pea Hummus Grilled Sugar Snap Peas with Spicy Peanut Sauce Pork Stir-Fry with Asparagus and Sugar Snap Peas Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata Snap Pea Salad with Buttermilk Dressing Orecchiette with Caramelized Onions, Sugar Snap Peas, and Ricotta Cheese Egg Drop Soup With Sugar Snap Peas And Greens Parmesan Snap Pea Pasta

Overview: A winter squash in the same family as a butternut, acorn, and pumpkin. Flavor is mild and nutty, similar to a yellow summer squash, and the texture is stringy. Harvested in the fall. ​ 5 Smart Tips for Cutting Winter Squash ​ Storage: Short-term: Store in a cool, dark place such as a pantry, cabinet, or cellar where it will get air flow. Long-term: Can last uncooked for months if stored properly in this way. To store it long-term cooked: How to Freeze Spaghetti Squash ​ Recipes: How to Cook Spaghetti Squash Garlic Spaghetti Squash with Meat Sauce and Tomato Roasted Spaghetti Squash with Parmesan and Mushrooms Broccoli Cheddar Spaghetti Squash Buffalo Spaghetti Squash Casserole Spaghetti Squash Burrito Bowls Spaghetti Squash Scampi Boats Spaghetti Squash Alfredo with Pancetta and Peas Spaghetti Squash Cincinnati Chili Spaghetti Squash Tostadas Spaghetti Squash Pizza Crust Spaghetti Squas Cake with Orange Cream Spiced Spaghetti Squash Cake Spaghetti Squash Recipes: 39 Ideas from Breakfast to Dessert

Overview: A dark, earthy-flavored green, related to beets and Swiss chard. Can be eaten raw or cooked. Harvested in the spring and fall. Storage: Short-term: Store spinach in a plastic bag in the fridge. When ready to use, wash in cold water and spin out in a salad spinner. Use within the week. Long-term: You can freeze leafy greens after blanching them. See below. The Best Method for Washing and Drying Salad Greens Freezing Leafy Greens You Can Revive Wilted Lettuce and Veggies with This Simple Trick ​ Recipes: Spinach Artichoke Dip Spinach + Feta Breakfast Quesadillas Spinach Frittata Strawberry Spinach Smoothie Garlic-Butter Spinach and Pasta Spinach Stuffed Chicken Breasts Gemelli with Sweet Sausage and Spinach Spinach Salad with Warm Bacon Dressing Apple Spinach Salad White Bean, Spinach, and Turkey Stuffed Bell Peppers Turkey and Spinach Meatballs Crispy Baked Veggie Tots Spinach Pancakes Chocolate Chip Spinach Muffins Grilled Steak and Strawberry Salad Spinach & White Bean Burgers Baked Kale-Spinach Balls 5-Minute Kale and Spinach Smoothie Spinach and Artichoke Grilled Cheese Thai Beef Bowl with Garlic and Spinach Shakshuka with Spinach and Feta Sweet Spinach Muffins with Banana Ground Beef with Spinach and Cream Spinach Lasagna Hot Spinach Dip Spinach and Feta Grilled Cheese

Overview: Summer savory is a strong-flavored herb named for its ability to make a dish more savory. It is similar in flavor profile to sage, thyme, and rosemary. You can use it fresh or dried, as a rub, in roasted veggie mixes, soups, or eggs. Storage: Short-term: Put summer savory in a glass of water in the fridge, like a bouquet. Or, wrap it in a damp paper towel and put it in a plastic bag in the fridge and use within the week. Long-term: How to Dry Herbs in Your Oven When to Use Fresh Herbs vs. Dried Herbs ​ Recipes: Market Corn Chowder with Summer Savory Dutch Oven Beef Stew Summer Savory Mushroom Pate Herbes de Provence Three Sisters Summer Salad Make Your Own Herb Salt Quiche Lorraine

Overview: A tall, bunched leafy green related to beets and quinoa. Has an earthy flavor. You can eat the stem and leaf; the stem has a nice crunch, similar to celery. Most often, Swiss chard is cooked. Harvested in the cooler months. We grow a rainbow chard variety with different colored stems. Storage: Short-term: Trim the ends and place in a glass of cold water in the fridge, like a bouquet. Or, store in a plastic bag in the fridge. Wash when ready to use, within the week. Long-term: How to Freeze Leafy Greens Pickled Chard Stems ​ You Can Revive Wilted Lettuce and Veggies with This Simple Trick ​ Recipes: One Pot Mushroom and Swiss Chard Pasta Sauteed Swiss Chard Toasts Garlic Sautéed Swiss Chard Easy Swiss Chard Recipe with Canellini Beans Tuscan White Bean Soup Baked Eggs with Swiss Chard and Green Olives​ Kale or Chard Pie Hot Sausage and Crispy Chard Pizza Quinoa and Greens Patties Shrimp and Swiss Chard Risotto Salmon with Sautéed Swiss Chard Swiss Chard Tzatziki (Yogurt Dip) One-Pan Salmon and Rainbow Chard with Garlic and Tarragon Swiss Chard with Feta and Pine Nuts Light Swiss Chard Frittata Swiss Chard and White Bean Bread Salad Spinach or Swiss Chard Yogurt Spread Italian Potato Salad with Swiss Chard Pan-Seared Halibut with Braised Swiss Chard

Overview: Tatsoi is an Asian green that is a member of the cabbage family. It is similar to bok choy and has a flavor like mustard greens. It can be used on its own or mixed with other greens, eaten either cooked or raw. See bok choy, Asian greens mix, and mustard greens for more recipe ideas. ​ Storage: Short-term: Store tatsoi in a plastic bag in the crisper drawer of your fridge. Wash and pat dry when ready to use (within the week). Long-term: How to Freeze Bok Choy Without It Turning Mushy You Can Revive Wilted Lettuce and Veggies with This Simple Trick ​ Recipes: Tatsoi Asian Greens Salad Stir-Fry Tatsoi and Crusty Tofu with Asian Sweet-Sour Sauce Ginger Beef Stir-Fry with Tatsoi & Jasmine Rice Spicy Sweet Potato and Tatsoi Soup Warm Chinese Chicken & Tatsoi Salad

Overview: A fragrant, woody herb, reminiscent of rosemary; a relative of mint, sage, and lavender. Used primarily in hearty cooking of roasts, roasted vegetables, and soups.​ Storage: Short-term: Wrap thyme in a damp paper towel and place it in a plastic bag in the fridge. It will last a week or two. Long-term: How to Dry Thyme (3 Methods) When to Use Fresh Herbs vs. Dried Herbs ​ Recipes: Creamy Lemon Thyme Chicken Roasted Potatoes with Thyme Simple Baked Eggs Lemon Thyme Rice Roasted Butternut Squash Halves with Thyme Honey Butter Pear Naan Pizza with Honey Whipped Goat Cheese Lemon Thyme Vinaigrette White Bean Soup (with Potato, Lemon, and Thyme) Lemon Thyme Roasted Vegetables Mushroom and Leek Soup with Thyme Cream Thyme Roasted Turkey

Overview: A mild, tender leaf cabbage with no bitterness; perfect for salads, soup, and stir fry. No need to de-stem; it has a tender crunch. Harvested in the cooler months. Storage: Short-term: Store in a plastic bag in the crisper drawer of the fridge. Wash when ready to use. Long-term: How to Freeze Leafy Greens Tokyo Bekana Kimchi ​ You Can Revive Wilted Lettuce and Veggies with This Simple Trick ​ Recipes: Sesame Ginger Tokyo Bekana Tokyo Bekana Spring Rolls Tokyo Bekana Rice Bowl Slaw Tokyo Bekana Wraps Tokyo Bekana Salad with Crunchies Pork and Cabbage Spring Rolls Hot Poppin' Tokyo Bekana Tokyo Bekana Slaw with Radishes

Overview: A relative of tomatoes and ground cherries, also called the husk tomato. Small round fruits are protected by a husk; peel it back to enjoy. Typically used in Mexican cooking and to make sauces and salsas, but can be enjoyed on their own. Harvested beginning in August. ​ Storage: Short-term: Keep tomatillos in a paper bag in the fridge. Peel the husk and wash when ready to eat. Can be stored for a few weeks. Long-term: Can You Freeze Tomatillos? Pickled Tomatillos ​ Recipes: Tomatillo Salsa Roasted Tomatillo Chicken And Rice Bowls Tomatillo Chicken Pasta Black Bean & Roasted Tomatillo Soup Fire Roasted Tomatillo & Corn Salsa Quick and Easy Fried Tomatillos Crab Cakes with Roasted Tomatillo Mayo Green Gazpacho Slow Cooker Beef Barbacoa Tacos with Tomatillo Salsa

Overview: A member of the nightshade family and relative to eggplant, peppers, and potatoes. Harvested in late July or early August until late October. We grow red and yellow slicing tomatoes, beefsteak tomatoes, heirloom tomatoes, and plum tomatoes. Plum tomatoes are typically used to make sauce because they have less seeds and more meat than regular slicing tomatoes. Storage: Short-term: Keep tomatoes out on the counter and out of direct sunlight, where they will get plenty of air flow. Do not put them in the fridge; it will dry out the tomatoes and change their consistency. Tomatoes continue to ripen after harvested, so use within a few days. To ripen a tomato quickly, put it in a paper bag in a dark place, like a cabinet. Long-term: Freezing Tomatoes Whole the Simple Way Homemade Canned Spaghetti Sauce ​ Recipes: Gheimeh Bademjan – Persian Seared Eggplant & Tomato Beef Tomato Scallion Shortcakes with Whipped Goat Cheese Parmesan Oven Baked Tomatoes Egg-Stuffed Breakfast Tomatoes Tomato Breakfast Toasts Egg and Cheese Pita with Onion, Tomato, and Basil Tomato Garlic Lentil Bowls Tomato Grilled Cheese Sandwich 10 BLT Variations Caprese Salad with Balsamic Reduction Caramelized Onion and Tomato Jam Fresh Tomato Soup Spaghetti with Fresh Tomato Sauce​ Best Fried Green Tomatoes Easy Shakshuka Classic Pico de Gallo Beef with Scallions, Tomato, and Ginger Sukuma Wiki (African Braised Kale with Tomatoes)

Overview: A member of the cabbage family; similar to rutabaga, but with a spicier flavor. Typically rounder, smaller, and more purple in appearance than a rutabaga. Peel the purple skins; you can eat the bulb inside either raw or cooked. Cooking will tame the spice. Harvested in the fall. Storage: Short-term: Store in a plastic bag in the fridge for up to a few weeks. Wash and peel when ready to use. Long-term: Freezing Fresh, Mashed, or Roasted Turnips Pickled Turnips ​ Recipes: Mashed Turnips and Sage Parmesan Crusted Crushed Turnips Brown Butter and Maple Glazed Turnips Sesame Roasted Turnip Salad with Quinoa Creamy Turnip Soup Turnip Slaw Beef Stew with Root Vegetables Root Vegetable Hash Egg Skillet Potato and Turnip Gratin Baked Turnip Fries

Overview: A sweet, juicy relative of the squash and pumpkin. We grow red and yellow varieties, ready in August. Yellow varieties are typically a darker green on the outside than the red varieties. We do not grow seedless watermelons because we think they're more delicous and nostalgic; discard the black seeds. Can be enjoyed in both sweet and savory dishes. ​ How to Pick a Watermelon 5 Reasons to Reconsider Trashing Your Watermelon Rind Storage: Short-term: Store on your counter, out of direct sunlight, where your melon will get airflow. We harvest them when they are ripe and ready to eat, but the melon will keep for a week. Long-term: Can You Freeze Leftover Watermelon? ​ Recipes: Watermelon Sorbet Watermelon Salsa Watermelon Smoothie Watermelon Limeade Watermelon Fruit Leather Roasted Beet and Watermelon Salad Cilantro-Lime Grilled Watermelon Watermelon Salad with Feta and Cucumber Watermelon Chicken with Balsamic Glaze Fish Tacos With Watermelon Salsa Grilled Steak and Watermelon Salad Low Carb Watermelon Mousse Watermelon Homemade BBQ Sauce Frozen Watermelon Coconut Mojitos Watermelon Sticks with Coconut Lime Dip Honey Lime Chicken Tacos with Watermelon Salsa Watermelon Gazpacho

Overview: Close relative of zucchini with a very similar taste profile; skin is slightly more bumpy as the fruit matures. We also grow a pattypan variety (see the sliding gallery for a photo); both can be used in the same way. Harvested in early June through late October. Storage: Short-term: Store in the crisper drawer of the fridge for approximately a week. Wash when ready to use. Long-term: How to Blanch and Freeze Summer Squash and Zucchini Sweet Squash Pickles ​ Recipes: Southern Squash Casserole​ Grilled Summer Squash with Dressing (Lemon, Scallion, Honey, Basil, & Jalapeno) Spiced Summer Squash Salad with Chickpeas Taco Stuffed Summer Squash Boats Easy French Ratatouille Creamy Cherry Tomato and Summer Squash Pasta Grilled Summer Squash and Red Onion with Feta Eggplant, Zucchini, and Squash Kabobs Yellow Squash Bundt Cake Summer Squash Fritters with Cheese Victoria's Squash & Zucchini Pancakes INGREDIENTS: 3 medium squash and/or zucchini 1⁄2 cup flour 1⁄2 cup bread crumbs 1⁄2 cup grated parmesan cheese 1 egg 1 small onion, chopped 2 tbsp. oil Salt DIRECTIONS: Using a potato peeler or food processor, grate squash and zucchini into a bowl. Salt generously and refrigerate for 1 hour. Squeeze excess moisture out of squash and zucchini using hands or a towel. Mix in onion, egg, flour, bread crumbs, and cheese. Mixture should be moist. Add oil to pan and fry large, flattened spoonfuls of squash mixture, flipping, until golden brown. Serve with a dollop of sour cream on top!

Overview: A type of summer squash that is typically long and smooth. We grow a green and golden variety (see sliding gallery); golden zucchini are typically sweeter than green. No need to peel zucchini. Harvested from early June through the first frost. Oversized zucchini are excellent when stuffed; you can also grate them and make desserts. ​ How to Grate Zucchini Without a Food Processor ​ Storage: Short-term: Store in the crisper drawer of the fridge for approximately a week. Wash when ready to use. Long-term: How to Blanch and Freeze Summer Squash and Zucchini Refrigerator Zucchini Pickles ​ Recipes: Snickerdoodle Zucchini Bread with Coconut Oil Yellow Squash and Zucchini Gratin Easy French Ratatouille Zucchini Egg Bake 20 Best Zucchini Bread Recipes to Use Up All That Summer Squash Summer Squash Stir Fry with Chicken Pasta with Zucchini and Tomatoes Zucchini Chicken Burgers Zucchini Fries Sheet Pan Zucchini Parmesan Stuffed Zucchini Boats Garlic Butter Shrimp Zucchini Noodles Eggplant, Zucchini, and Squash Kabobs Roasted Zucchini Zucchini Salad Grilled Zucchini with Balsamic Vinegar Victoria's Squash & Zucchini Pancakes INGREDIENTS: 3 medium squash and/or zucchini 1⁄2 cup flour 1⁄2 cup bread crumbs 1⁄2 cup grated parmesan cheese 1 egg 1 small onion, chopped 2 tbsp. oil Salt DIRECTIONS: Using a potato peeler or food processor, grate squash and zucchini into a bowl. Salt generously and refrigerate for 1 hour. Squeeze excess moisture out of squash and zucchini using hands or a towel. Mix in onion, egg, flour, bread crumbs, and cheese. Mixture should be moist. Add oil to pan and fry large, flattened spoonfuls of squash mixture, flipping, until golden brown. Serve with a dollop of sour cream on top!