Liberty Apples

These apples are known for their sweet-tart flavor, making them excellent for both fresh eating and cooking. Liberty apples are celebrated for their disease resistance, which reduces the need for chemical pesticides in orchards. Their versatility in the kitchen allows them to be used in various culinary applications, from being enjoyed as a fresh, healthy snack to being transformed into pies, sauces, and cider.

Storage

Please refrigerate.

Prep

Rinse. Eat raw or cooked.

Preserving

• Freezing: Apples can be frozen in various forms, such as slices, chunks, or applesauce. To prevent browning, you can pre-treat them with a solution of water and ascorbic acid or lemon juice. Pack them in airtight containers or freezer bags, removing excess air, and freeze for future use in pies, crisps, or sauces.
• Drying: Dehydrating apples creates dried apples or apple chips. You can use a food dehydrator or an oven at a low temperature. These dried apples are great for snacking, adding to granola, or rehydrating for use in recipes.

How to use

• Fresh Snacking: Enjoy apples as a portable snack or slice, and eat them with or without a dip like peanut butter or yogurt.
• Apple Slices in Salads: Add thin apple slices to green salads to provide a sweet and crunchy contrast to the greens.
• Baking: Apples are a staple in baking. Use them to make apple pies, crisps, cobblers, tarts, muffins, and cakes. Their natural sweetness adds a wonderful flavor.
• Applesauce: Make homemade applesauce by cooking peeled and sliced apples with a little water and sugar, if desired. It's a versatile condiment, snack, or dessert on its own and can be used in various recipes.
• Cider: Press apples to make fresh apple cider, or use it as a base for apple cider vinegar or hard cider.
• Apple Butter: Slow-cook apples with sugar and spices to create a rich and flavorful spread known as apple butter. It's great on toast or as a condiment for various dishes.
• Fruit Salads: Add apple chunks to fruit salads for a sweet and refreshing twist.
• Stuffing: Incorporate diced apples into stuffing recipes, particularly for poultry dishes.
• Sandwiches: Include apple slices in sandwiches, particularly with ingredients like turkey and brie for a delightful crunch.
• Chutneys: Apples can be used in chutney recipes to add sweetness and a pleasant tartness, which pairs well with various meats and cheeses.
• Apple Slaw: Create a twist on traditional coleslaw by adding grated or julienned apples for a sweet and crunchy element.
• Dried Apples: Dehydrate apples to create dried apple snacks, which are perfect for on-the-go munching.
• Pork Dishes: Apples pair exceptionally well with pork. They can be used in roasts, chops, and sausages.
• Apple Crisps: Make apple crisps by thinly slicing apples, seasoning with cinnamon and sugar, and baking until crispy.
• Appetizers: Use apple slices as a base for appetizers, like apple and cheese platters.
• Toppings: Top your morning cereal, oatmeal, or yogurt with apple slices or apple sauce.

Beets

Beets, with their earthy, sweet, and slightly nutty flavor, are root vegetables renowned for their vibrant, jewel-toned flesh that ranges from deep red to golden yellow and even candy-striped varieties. Whether roasted to enhance their natural sugars, boiled and pickled, or grated fresh for salads, beets offer a rich depth of taste and an impressive nutritional profile.

Also, I am trying to find a gentle way to say they will turn your poop red, without talking about poop...

Storage

Remove greens for beets. The leaves will continue to draw moisture from the root. Store the beets and greens separately.

It's best to use the greens within a few days for optimal flavor. To store the greens, place unwashed leaves in a container lined with a dry paper towel to absorb excess moisture. Seal the container loosely to allow for some airflow. Store in the fridge. Here it will stay fresh for a few days.

Beet roots can keep for several weeks, sometimes even months, when stored in the fridge.

Prep

Rinse. The whole beet is edible, leaves and root. Eat raw or cooked. If the leaves start to wilt, you can revive them by soaking in ice water for a few minutes before patting them dry and using as desired.

Large beets can benefit from being peeled. We don't bother.

How to use:

• Roasted beets: Wrap whole beets in foil and roast them in the oven until they are tender. Once cooled, peel and slice or cube them. Roasted beets can be used in salads, as a side dish, or even on pizza.
• Boiled or steamed beets: Cook beets in boiling water until tender, then peel and slice them. Serve with butter, salt, and pepper or use them in various recipes.
• Pickled beets: Make your own pickled beets by simmering them in a vinegar and sugar solution with spices. Pickled beets are great as a condiment, in salads, or as a side dish.
• Beet salad: Combine cooked and sliced beets with ingredients like goat cheese, arugula, nuts, and vinaigrette for a flavorful salad.
• Beet soup (Borscht): Prepare a classic Eastern European beet soup called Borscht. It typically includes beets, vegetables, and sometimes meat, all simmered in a savory broth.
• Beet chips: Slice beets thinly, toss them with olive oil and your favorite seasonings, and bake them until they become crispy beet chips.
• Beet hummus: Blend cooked beets with chickpeas, tahini, garlic, and lemon juice to make a vibrant and nutritious beet hummus.
• Beet smoothies: Add cooked beets to your smoothies for a natural sweetness and a vibrant color boost.
• Beet desserts: Beets can be used in desserts like chocolate beet cake or beet and citrus sorbet, where their natural sweetness and vibrant color shine.

Recipes

• 25 of the best beet recipes

Bell Peppers

Bell peppers are colorful and crisp vegetables that belong to the nightshade family. These versatile peppers come in various hues, including green, purple, red, yellow, and orange, with each color offering slightly different flavor profiles, from the grassy and mildly bitter taste of green peppers to the sweet and fruity notes of their more colorful counterparts. Whether enjoyed raw in salads, stuffed with savory fillings, sautéed in stir-fries, or roasted to enhance their natural sweetness, bell peppers are a culinary staple celebrated for their versatility, nutritional value, and culinary appeal.

Storage

Please refrigerate.

Prep

Rinse. Remove seeds. Eat raw or cooked. Roast or blanch to remove skin.

Preserving

• Freezing: Start by washing, deseeding, and cutting the peppers into slices or cubes. Blanch the pieces in boiling water for a few minutes, then cool them in an ice bath. Drain and pack them into airtight freezer bags or containers, removing as much air as possible. Frozen bell peppers can be used in a variety of cooked dishes, such as stir-fries, soups, and casseroles.
• Drying: Dehydrate bell pepper slices to create dried peppers. Use a food dehydrator or your oven at a low temperature. Dried bell peppers can be rehydrated and added to various dishes or ground up and used as a seasoning.

How to use

• Stir-Fries: Slice them into thin strips and stir-fry with other vegetables, proteins, and your choice of sauce for a colorful and nutritious meal.
• Salads: Add raw bell pepper strips to salads for a refreshing crunch and a burst of vibrant color. They pair well with greens, tomatoes, cucumbers, and a variety of dressings.
• Stuffed Peppers: Hollow out bell peppers and stuff them with a mixture of rice, ground meat, or a vegetarian filling. Bake until the peppers are tender for a satisfying meal.
• Sauces and Salsas: Use bell peppers to make homemade sauces and salsas. Roast, peel, and blend them with other ingredients like tomatoes and chili for a rich salsa, or simmer them with garlic and onions for a pasta sauce.
• Grilled: Brush them with oil, season with salt and pepper, and grill until they develop a smoky, charred flavor. Grilled bell peppers are great in sandwiches or as a side dish.
• Fajitas and Tacos: Sauté sliced bell peppers with onions and your choice of protein for fajitas and tacos.
• Pizza Toppings: Slice them thinly and scatter them over your pizza for a burst of color and flavor.
• Curries and Stews: Bell peppers are common additions to curries and stews. They contribute both flavor and texture to these hearty dishes.
• Dips: Include bell peppers in dips like hummus, guacamole, or spinach and artichoke dip. Roasted and blended, they add a unique twist to classic recipes.
• Sandwiches and Wraps: Layer bell pepper strips in sandwiches and wraps to enhance their crunch and flavor. They work well in everything from cold subs to warm panini.
• Soups: Bell peppers can be used in various soups, providing a sweet and savory depth of flavor.
• Sliced for Snacking: Slice bell peppers into strips and dip them in hummus, ranch dressing, or other favorite dips.

Poblano Peppers

Poblano peppers, known for their rich, earthy flavor and mild heat, are heart-shaped chili peppers that originate from Mexico. They feature a deep green color, with a slightly wrinkled appearance. Poblanos are often used in Mexican and Southwestern cuisine, prized for their versatility in both fresh and roasted forms. When roasted, their smoky, complex flavor is a key component of dishes like chiles en nogada and mole. Poblanos can be stuffed with a variety of fillings, such as cheese or ground meat, and then baked or fried. They can also be diced and added to salsas, soups, and stews to impart a subtle, smoky warmth to the dish, making them a beloved ingredient in the culinary traditions of the regions where they are cultivated.

Storage

Please refrigerate.

Prep

Rinse. Remove seeds. Eat raw or cooked. Roast or blanch to remove skin.

Preserving

• Freezing: Start by washing, deseeding, and cutting the peppers into slices or cubes. Blanch the pieces in boiling water for a few minutes, then cool them in an ice bath. Drain and pack them into airtight freezer bags or containers, removing as much air as possible. Frozen bell peppers can be used in a variety of cooked dishes, such as stir-fries, soups, and casseroles.
• Drying: Dehydrate bell pepper slices to create dried peppers. Use a food dehydrator or your oven at a low temperature. Dried bell peppers can be rehydrated and added to various dishes or ground up and used as a seasoning.

How to use

• Chiles Rellenos: A classic Mexican dish, chiles rellenos involves stuffing roasted and peeled poblano peppers with cheese, ground meat, or beans, then battering and frying them to golden perfection.
• Rajas: Sliced and sautéed poblano peppers, often with onions and sometimes corn, are used in the filling for tacos, quesadillas, and burritos.
• Roasted and Peeled: Roast poblano peppers until the skin blisters, then peel and use them in a wide range of dishes, including salads, soups, and salsas.
• Salsas: Poblano peppers can be blended into salsas, such as salsa verde, to add depth of flavor and a mild, smoky kick.
• Stuffed Peppers: Beyond chiles rellenos, you can stuff poblano peppers with various fillings like grains, cheese, or vegetables for a nutritious and flavorful main course or side dish.
• Enchiladas: Poblano peppers can be used to make creamy enchilada sauces, which are milder in heat compared to traditional red chili sauces.
• Soup: Add roasted and diced poblano peppers to soups and stews for a smoky and mild heat.
• Tamales: Poblano peppers are used in tamale fillings and masa dough, offering a unique flavor to this traditional Mexican dish.
• Toppings: Poblano peppers make a tasty topping for burgers, sandwiches, and pizzas, providing a smoky and mildly spicy flavor.
• Grilled or Roasted: Grill or roast whole poblano peppers, then peel and serve them as a side dish or garnish for various dishes.
• Creamed Poblano Sauce: Create a creamy poblano sauce by blending roasted poblanos with cream or cheese, perfect for drizzling over grilled meats or vegetables.
• Pasta: Add diced poblano peppers to pasta dishes for a mild kick and a smoky note.

Spaghetti Squash

Spaghetti squash is a unique winter squash variety that, when cooked, transforms into long, tender strands resembling spaghetti, hence its name. With a mildly sweet flavor, its golden flesh can be roasted or microwaved until the flesh can be easily separated into "noodles" using a fork. This vegetable is a popular low-carb and gluten-free substitute for traditional pasta, and it serves as a versatile base for various sauces and toppings, from classic marinara to creamy alfredo.

Prep

Start by washing the outer skin to remove any dirt or debris. Preheat your oven to 375°F (190°C). With a sharp knife, carefully cut the squash in half lengthwise for short noodles or crosswise for long noodles. Scoop out the seeds and stringy pulp using a spoon. Drizzle the cut sides with olive oil, then season with salt and pepper. Place the squash halves, cut side down, on a baking sheet, and roast in the preheated oven for about 35-45 minutes, or until the flesh is tender and easily separates into spaghetti-like strands when scraped with a fork. Let it cool briefly before using a fork to scrape out the "noodles." Serve the spaghetti squash with your favorite sauce, as a side dish, or as a nutritious pasta alternative.

Storing

Store uncut spaghetti squash in a cool, dry place, like a pantry or on the kitchen counter. It can keep for up to a month. Once cut, wrap the unused portion tightly in plastic wrap or foil, refrigerate, and use it within a few days for the best quality.

How to use:

• Classic Spaghetti: Toss the cooked squash strands with your favorite pasta sauce, such as marinara or pesto, for a low-carb version of traditional spaghetti.
• Stir-Fry: Add spaghetti squash to stir-fries with vegetables and your choice of protein for a lighter, healthier take on the classic stir-fry.
• Casserole: Layer the squash in a casserole with cheese, vegetables, and sauce for a cheesy and satisfying baked dish.
• Salads: Use cooked and cooled spaghetti squash as a base for salads, adding fresh vegetables, herbs, and vinaigrette.
• Gratin: Combine the squash with cream, cheese, and breadcrumbs to create a creamy and baked gratin.
• Frittata: Incorporate spaghetti squash into frittatas or quiches for an extra layer of flavor and texture.
• Taco Bowls: Top cooked squash with taco fillings like seasoned ground meat, beans, cheese, and salsa for a taco bowl.
• Pesto "Pasta": Mix the squash strands with homemade or store-bought pesto for a flavorful and vibrant dish.
• Curries: Add cooked spaghetti squash to your favorite curry for a unique texture and added nutrition.
• Pasta Primavera: Combine the squash with sautéed vegetables and a light olive oil or cream sauce for a pasta primavera-inspired dish.
• Breakfast Hash: Create a breakfast hash by mixing spaghetti squash with eggs, vegetables, and spices, and then bake it until set.

Summer Squash

Summer squash refers to a variety of tender, edible gourds that are harvested during the summer months. They typically have a vibrant, yellow or green skin and a mild, slightly sweet flavor. Summer squash comes in various shapes, including elongated, cylindrical zucchini and round or bulbous varieties like pattypan and yellow crookneck squash. The flesh is tender and succulent, with a delicate texture that holds up well in both raw and cooked preparations.

Prep

Rinse. Eat raw or cooked.

Storing

Handle gently. The skin is thin and fragile. Keep on the counter and use within a week. If you aren't going to use them right away keep in the refrigerator.

Preserving

• Freezing: Wash and slice the squash into desired shapes, such as rounds or cubes. Blanch the slices in boiling water for a couple of minutes, then quickly transfer them to an ice bath to cool. Drain well and pat dry. Arrange the slices in a single layer on a baking sheet and freeze until firm. Transfer the frozen slices to airtight freezer bags or containers, removing as much air as possible. Label and date the packages, then store them in the freezer for up to 8-10 months.
• Dehydrating: Slice the squash into thin rounds or strips. Arrange the slices on dehydrator trays or a baking sheet lined with parchment paper. Set the dehydrator to the appropriate temperature for vegetables or use the oven on its lowest setting. Dry the slices until they are crisp and brittle. Store the dehydrated squash in airtight containers or resealable bags. Rehydrate the slices in water or broth before using them in recipes.

How to use:

• Grilling: Slice the squash into thick rounds or lengthwise strips and brush them with olive oil and seasonings. Grill them over medium heat until tender and slightly charred.
• Sautéing: Cut the squash into bite-sized pieces or slices and sauté them in a little olive oil or butter until they are golden brown and tender. You can add herbs, garlic, or other seasonings for extra flavor. Sautéed summer squash can be enjoyed as a side dish, added to pasta, or used as a topping for pizzas.
• Roasting: Toss sliced summer squash with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast in a preheated oven at around 425°F (220°C) for 15-20 minutes or until they are tender and caramelized. Roasted summer squash is a tasty addition to grain bowls, salads, or as a side dish.
• Raw in salads: Thinly slice or julienne summer squash and add it to salads for a fresh and crisp texture.
• Stuffed squash: Hollow out larger summer squash varieties like zucchini or pattypan and fill them with a stuffing of your choice, such as cooked grains, cheese, herbs, or ground meat. Bake until the squash is tender and the filling is cooked through.
• Soups and stews: Add sliced or cubed summer squash to soups, stews, or chili for added flavor and texture. It cooks relatively quickly and absorbs the flavors of the other ingredients.
• Spiralized: use a spiralizer to make squash noodles. You can simply sauté the squash noodles in a bit of olive oil or butter until they are tender but still retain some crunch. Top them with your favorite pasta sauce, such as marinara, pesto, or alfredo, and garnish with grated cheese, fresh herbs, or toasted nuts. You can also use spiralized summer squash in salads, stir-fries, or cold noodle dishes.
• Sauce base: Summer squash can be used to create a delicious and creamy sauce that pairs well with pasta, grains, or roasted vegetables. Start by slicing the summer squash into small cubes or rounds. Steam or sauté until it becomes tender. Transfer the cooked squash to a blender or food processor and blend it until smooth. Add a splash of broth or dairy of choice, a squeeze of lemon juice, and season with salt, pepper, and herbs like basil or thyme to enhance the flavor. You can also incorporate garlic, onion, or Parmesan cheese for additional depth. Adjust the consistency by adding more broth if needed. Toss the sauce with cooked pasta or drizzle it over roasted vegetables.

Recipes

• 99 Ways to use Summer Squash
• Pasta with Zucchini Sauce

Varieties we grow

• Sunburst Summer Squash Greyzinni
• Summer Squash Bianco Lungo
• Cylindrico Summer Squash Lebanese
• White Summer Squash Crookneck
• Summer Squash Cocozelle
• Summer Squash Black Beauty
• Summer Squash

Tomatoes!

Tomatoes, a widely cherished fruit often treated as a vegetable, encompass a remarkable spectrum of colors, sizes, and flavors. Their smooth, glossy exteriors encompass a juicy and fleshy interior, bursting with a sweet and tangy taste. Ranging from vibrant reds to yellows, oranges. Enjoy raw in salads, sandwiches, or salsas, or transformed through cooking into sauces, soups, and stews.

Storing

Keep ripe, uncut tomatoes at room temperature, away from direct sunlight, in a single layer with the stem side up to prevent bruising. If tomatoes are not fully ripe, place them in a paper bag at room temperature to encourage ripening. Once fully ripe, you can transfer them to the refrigerator's vegetable drawer, but allow them to return to room temperature before consuming for optimal flavor. Avoid storing tomatoes in airtight containers, as this can lead to moisture buildup and affect their quality. Use tomatoes within a few days of ripening for the best taste and texture.

Prep

Rinse. Eat raw or cooked.

Preserving

• Freezing: Out favorite way to keep them. You can freeze them whole, in halves, or in quarters. Alternatively, puree or make sauces and freeze them in airtight containers or freezer bags. Frozen tomatoes are great for sauces and soups.
• Drying: Sun-dry or use an oven or food dehydrator to dry tomatoes. Dried tomatoes can be stored in oil, used as a flavorful addition to dishes, or rehydrated before use.
• Tomato paste: Cook down tomatoes into a concentrated paste, then freeze in ice cube trays or store in small containers. These tomato paste cubes can be easily added to recipes.
• Preserves and chutneys: Make tomato preserves or chutneys by combining tomatoes with sugar, vinegar, and spices. These can be stored in sterilized jars and enjoyed as a sweet-savory condiment.
• Fermenting: Fermented tomatoes can be made into sauces or salsas with a tangy and complex flavor. The fermentation process adds depth to the taste.
• Canning: Tomatoes can be canned in the form of whole, crushed, or diced tomatoes, or as tomato sauces and pastes. The canning process involves blanching, peeling, and packing the tomatoes into sterilized jars, then processing them in a water bath or pressure canner according to recommended guidelines.

How to use:

• Fresh in salads: Chop or slice tomatoes and incorporate them into salads for a burst of juicy flavor. Pair them with ingredients like fresh mozzarella, basil, cucumbers, and balsamic vinaigrette for a classic Caprese salad.
• Sandwiches and wraps: Add sliced tomatoes to sandwiches, wraps, and burgers.
• Sauces and salsas: Tomatoes are the base for many sauces and salsas. Use them to make classic marinara, pasta sauces, or chunky tomato salsas for tacos and chips.
• Soups and stews: Tomatoes form the foundation of comforting soups and stews. Try them in tomato soup, gazpacho, or hearty vegetable stews.
• Grilled and roasted: Grill or roast tomatoes to bring out their natural sweetness and depth of flavor. Grilled tomatoes can be served as a side dish, while roasted tomatoes can be used in sauces, spreads, or as a topping.
• Stuffed tomatoes: Hollow out larger tomatoes and stuff them with fillings like rice, quinoa, or ground meat for a delicious and satisfying dish.
• Tomato-based drinks: Blend tomatoes into fresh juices or use them as a base for cocktails like Bloody Marys.
• Baked goods: Incorporate sun-dried or chopped tomatoes into baked goods like bread, muffins, or savory tarts.
• Snacking: Enjoy cherry or wedged tomatoes as a healthy and convenient snack on their own or paired with hummus, cheese, or crackers.

Turnips with Greens

Turnip root and its leafy green tops. The root offers a mildly sweet, crisp, and earthy flavor with a white or purple-tinged skin, while the greens have a slightly peppery taste and a texture reminiscent of spinach or collard greens. The entire plant is edible. Turnip bulbs are often roasted, boiled, or mashed, while the greens can be sautéed, steamed, or used in soups and stews.

Prep

Rinse. The whole turnip is edible, leaves and root. Eat raw or cooked. If the leaves start to wilt, you can revive them by soaking in ice water for a few minutes before patting them dry and using as desired.

Storing

Store the turnips and greens separately.

It's best to use leaves within a few days for optimal flavor. To store it, place unwashed leaves in a perforated plastic bag or a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.

Turnip roots can keep for months in the refrigerator.

Preserving

• Freezing: Turnips can be blanched and frozen for long-term storage. Start by cutting the turnips into your desired shape (slices, cubes, or wedges). Blanch them in boiling water for a couple of minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain and pat dry the turnips before packaging them in airtight freezer bags or containers. Label and date the packages, then store them in the freezer for up to 10 to 12 months.
• Fermenting: Fermenting turnips creates a tangy and flavorful product. Grate the turnips, then place them in a clean jar. Prepare a brine solution by dissolving salt in water (approximately 2 tablespoons of salt per quart of water). Pour the brine over the grated turnips, ensuring they are completely submerged. Place a weight on top to keep the turnips submerged and cover the jar loosely with a lid. Allow the turnips to ferment at room temperature for a few days to a week, depending on your desired level of fermentation. Taste after a few days. Once fermented, secure the lid tightly and store the jar in the refrigerator.
• Pickling: Turnips can be pickled to preserve their crispness and add a tangy flavor. Prepare a pickling brine by combining vinegar, water, salt, sugar, and your choice of spices. Bring the brine to a boil, then let it cool. Peel and slice the turnips, then pack them into sterilized jars. Pour the cooled brine over the turnips, ensuring they are fully submerged. Seal the jars with sterilized lids and store them in the refrigerator. Allow a few days for the flavors to develop before enjoying the pickled turnips.

How to use:

• Roasted: Toss turnip cubes or wedges with olive oil, salt, and pepper, then roast them in the oven until they are tender and slightly caramelized. I like to roast the leaves for the last few minutes of cooking. Full recipe below.
• Mashed: Cook peeled and cubed turnips until they are soft, then mash them with butter, milk or cream, and your choice of seasonings. This creates a creamy and flavorful alternative to mashed potatoes.
• Soups and stews: Add turnip chunks to hearty soups and stews for added texture and flavor. They absorb the flavors of the broth and provide a subtle earthiness to the dish. You can add leaves in the last few minutes.
• Salads: Slice or grate raw turnips and incorporate them into salads. They add a crunchy and slightly peppery element to the mix.
• Stir-fries: Cut turnips into thin matchsticks or slices and stir-fry them with other vegetables and proteins. Their firm texture holds up well to the heat, and they can provide a unique flavor and texture to your stir-fry.
• Pickled: Slice turnips thinly and pickle them in a mixture of vinegar, sugar, and spices. This preserves their crunchiness and adds a tangy, savory element that pairs well with sandwiches, burgers, or as a condiment.
• Leaves can be added to any of the above dishes. They don't need to be cooked long and should be added in the last few moments of cooking.