WELCOME!
We hope this library will be a useful resource to help you make the most of enjoying your farm fresh veggies. All vegetables are listed in alphabetical order and we have provided an overview of the vegetable, plus storage tips and recommended recipes.
For members currently enrolled in our vegetable subscription program, we look forward to seeing your success stories in our private Facebook group and through email submissions; we'd love to add your recipes to this library for next season. Enjoy!
P.S. Viewing this library on a desktop will result in the most user-friendly experience. Unfortunately the table of contents shortcut links that help you to quickly navigate to a particular vegetable are not possible to implement on the mobile version of the website at this time.
Acorn Squash
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:
Arugula
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:
Amaranth
Overview: Our amaranth leaves are green with red veins. This is a specific species of amaranth that is grown as a leafy vegetable rather than a flower or grain. It is known as red callaloo in the Caribbean. Has a flavor and texture similar to that of spinach.
Storage:
Short-term: Store amaranth 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. 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:
Asian Eggplant
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:
Asian Greens Mix
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:
Asparagus
Overview: A very early short-season crop (Approximately in May for about a month). Eat the entire stalk, trimming the woody bottom if need be. High in fiber, folate, and vitamins C, K, and A.
Storage:
Short-term: Trim the bottoms and place the stalks in a glass of cold water in the fridge, like a bouquet. Use within the week.
Long-term: Freezing Asparagus
Recipes:
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
When to Use Fresh Herbs vs. Dried Herbs
You Can Revive Wilted Lettuce and Veggies with This Simple Trick
Recipes:
Beans, Green or Wax
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:
Bell Peppers
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.
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:
Beet Greens
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:
Beets
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
You Can Revive Wilted Lettuce and Veggies with This Simple Trick
Recipes:
Bok Choy
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:
Broccoli
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:
Broccoli Rabe
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:
Brussels Sprout Tops
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:
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Use this conversion calculator to help with many of these recipes.
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Sprout Top, Potato and Chorizo Soup
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Maple-Glazed Sprout Tops and Crispy Pork with Creamy Polenta
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Pumpkin Gnocchetti with Porcini, Goat's Cheese & Sprout Tops
Brussels Sprouts
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:
Butternut Squash
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:
Cabbage
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:
Cantaloupe
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
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:
Carrots
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:
Cauliflower
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:
Celeriac (Celery Root)
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:
Choy Sum
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:
Cilantro
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:
Collard Greens
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:
Cress
Overview: Cress is a name used to encompass a family of greens including watercress (an herb), garden cress, and land cress or upland cress. Watercress is typically a foraged herb, but the variety that we grow is upland cress, which is specifically cultivated for its peppery flavor. You can use the recipes interchangably. Sometimes cress is referred to as “creasy greens” in the south. The texture and peppery flavor make it similar to arugula and spinach. Cress can be cooked down or eaten raw in a salad or on a sandwich.
Storage:
Short-term: Store cress in a plastic bag in the fridge and use within a few days. Cress can also be stored in a vase of water, like a bouquet.
Long-term: Can You Freeze Watercress?
Recipes:
Cucumbers
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:
Cutting Celery
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:
Delicata Squash
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:
Dill
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.
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:
Eggplant
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:
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!
Escarole
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:
Fennel
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.
The Top 5 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:
Garlic
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
Recipes:
Garlic Scapes
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:
Grape/Cherry Tomatoes
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:
Hakurei Salad Turnips
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:
Hot Peppers
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.
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
Recipes:
Honeynut Squash
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:
Hubbard Squash
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:
Husk Cherries (Ground Cherries)
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:
Kabocha Squash
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:
Kale
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 with their names. 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.
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:
Kohlrabi
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.
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:
Leeks
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:
Lettuce
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:
Lunchbox Peppers
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:
Microgreens
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:
Mint
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:
Mizuna
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: Can I Freeze Greens?
Recipes:
Mustard Greens
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:
Napa Cabbage
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:
Onions
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:
Oregano
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:
Parsley
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:
Parsnips
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:
Pea Tendrils
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:
Potatoes
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:
Pumpkin
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:
Radicchio
Overview: Radicchio is a bitter green, which makes a head similar to iceberg lettuce. Related to chicory, endive, escarole, and dandelions. Harvested in cooler months. Flavor can be very bitter on its own; we recommend cooking it or mixing it with other greens to mellow it out.
Taking the Bite Out of Radicchio
Storage:
Short-term: Shake out any excess water trapped in the leaves before storing; store radicchio in a plastic bag in the crisper drawer in the fridge. Wash and spin out when ready to use.
Long-term: Not recommended.
Recipes:
Radishes
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:
Romaine
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:
Romanesco
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:
Rosemary
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:
Rutabaga
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:
Sage
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:
Salad Mix
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:
Scallions
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
Recipes:
Shallots
Overview: Shallots are reminiscent of small onions, with the sweetness of onions and also a sharp flavor similar to garlic. Shallots are harvested in the fall and are used to flavor dressings, as a garnish, or roasted whole. You can eat them raw or cooked, like yellow onions.
Storage:
Short-term: Store shallots in a cool, dry, dark place where they will get plenty of air flow, such as a cabinet or pantry.
Long-term: Shallot Storage
Recipes:
Shishito Peppers
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:
Shiso
Overview: A member of the mint family and related to basil. Shiso is a Japanese herb typically used in stir fry, soups, in cocktails, and as a garnish.
Storage:
Short-term: Store shiso in a glass of water in the fridge, like a bouquet. Or, wrap it in a damp paper towel and store it in a plastic bag in the fridge and use it within the week.
Long-term: How to Freeze & Store Shiso Leaves
Recipes:
Snap Peas
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:
Sorrel
Overview: Pronounced SOAR-ul. A leafy green plant harvested during the cooler months. Has a distinct lemony, peppery flavor. We grow red-veined sorrel for its beautiful contrasting colors. Can be used as an herb or as a green, though the stronger flavor is best when mixed with other greens or sprinkled into dishes sparingly.
Storage:
Short-term: Keep sorrel in a plastic bag in the fridge. Wash and spin out when ready to use (within the week).
Long-term: How to Preserve Sorrel Leaves
Recipes:
Spaghetti Squash
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:
Spinach
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 in the freezer 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:
Summer Savory
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:
Swiss Chard
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
You Can Revive Wilted Lettuce and Veggies with This Simple Trick
Recipes:
Tatsoi
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:
Tokyo Bekana
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:
Thyme
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:
Tomatillos
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?
Recipes:
Tomatoes
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:
Turnips
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
Recipes:
Watermelon
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.
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:
Yellow Squash
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
Recipes:
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!
Zucchini
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
Recipes:
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!