Question 1

Acorn Squash

Accepted Answer

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

Question 2

Asian Greens Mix

Accepted Answer

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

Question 3

Arugula

Accepted Answer

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

Question 4

Asian Eggplant

Accepted Answer

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

Question 5

Basil

Accepted Answer

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

Question 6

Beans, Green or Wax

Accepted Answer

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​

Question 7

Bell Peppers

Accepted Answer

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

Question 8

Beet Greens

Accepted Answer

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

Question 9

Beets

Accepted Answer

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

Question 10

Bok Choy

Accepted Answer

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

Question 11

Broccoli

Accepted Answer

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

Question 12

Broccoli Rabe

Accepted Answer

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

Question 13

Brussels Sprouts Tops

Accepted Answer

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​

Question 14

Brussels Sprouts

Accepted Answer

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)

Question 15

Butternut Squash

Accepted Answer

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)

Question 16

Cabbage

Accepted Answer

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

Question 17

Cantaloupe

Accepted Answer

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

Question 18

Carrots

Accepted Answer

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

Question 19

Cauliflower

Accepted Answer

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

Question 20

Celeriac (Celery Root)

Accepted Answer

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

Question 21

Choy Sum

Accepted Answer

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

Question 22

Cilantro

Accepted Answer

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

Question 23

Collard Greens

Accepted Answer

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

Question 24

Cucumbers

Accepted Answer

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

Question 25

Cutting Celery

Accepted Answer

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

Question 26

Delicata Squash

Accepted Answer

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

Question 27

Dill

Accepted Answer

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

Question 28

Eggplant

Accepted Answer

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!

Question 29

Escarole

Accepted Answer

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

Question 30

Fennel

Accepted Answer

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

Question 31

Garlic

Accepted Answer

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

Question 32

Garlic Scapes

Accepted Answer

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

Question 33

Grape/Cherry Tomatoes

Accepted Answer

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

Question 34

Hakurei Salad Turnips

Accepted Answer

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

Question 35

Honeynut Squash

Accepted Answer

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

Question 36

Hot Peppers

Accepted Answer

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

Question 37

Hubbard Squash

Accepted Answer

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

Question 38

Husk Cherries (Ground Cherries)

Accepted Answer

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

Question 39

Kabocha Squash

Accepted Answer

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

Question 40

Kale

Accepted Answer

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

Question 41

Kohlrabi

Accepted Answer

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

Question 42

Leeks

Accepted Answer

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

Question 43

Lettuce

Accepted Answer

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

Question 44

Lunchbox Peppers

Accepted Answer

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

Question 45

Microgreens

Accepted Answer

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

Question 46

Mint

Accepted Answer

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

Question 47

Mizuna

Accepted Answer

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

Question 48

Mustard Greens

Accepted Answer

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

Question 49

Napa Cabbage

Accepted Answer

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

Question 50

Onions

Accepted Answer

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​

Question 51

Oregano

Accepted Answer

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
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When to Use Fresh Herbs vs. Dried Herbs
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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

Question 52

Parsley

Accepted Answer

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

Question 53

Parsnips

Accepted Answer

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
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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

Question 54

Pea Tendrils

Accepted Answer

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.
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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

Question 55

Potatoes

Accepted Answer

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
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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

Question 56

Pumpkin

Accepted Answer

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
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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

Question 57

Radishes

Accepted Answer

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
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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

Question 58

Romaine

Accepted Answer

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

Question 59

Romanesco

Accepted Answer

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

Question 60

Rosemary

Accepted Answer

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

Question 61

Rutabaga

Accepted Answer

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
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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

Question 62

Sage

Accepted Answer

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

Question 63

Salad Mix

Accepted Answer

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

Question 64

Scallions

Accepted Answer

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

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