Butternut Squash

Butternut squash, with its distinctive bell shape and creamy, orange flesh, is a beloved winter squash known for its sweet and nutty taste. Typically, butternut squash is peeled, seeded, and diced before being roasted, boiled, mashed, or pureed. Its smooth texture and subtly sweet flavor make it a delightful addition to soups, stews, casseroles, and even desserts.

Storing

Store uncut 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.

Prep

To prepare butternut squash for cooking, begin by washing it thoroughly under cold running water. Using a sharp knife, trim both ends of the squash, then carefully peel the tough outer skin. Slice the squash in half, separating the narrow neck from the bulbous base. Remove the seeds from the bulbous part using a spoon. Proceed to dice or cube the squash according to your recipe's requirements. Whether you're roasting, boiling, sautéing, or pureeing, uniform cuts ensure even cooking. Enjoy the sweet and nutty flavor of butternut squash in a variety of culinary creations.

Squash seeds can be roasted to create a delicious and nutritious snack. Preheat your oven to 300°F (150°C). After cleaning the seeds thoroughly, toss them with olive oil and your preferred seasonings. Spread the seeds in a single layer on a baking sheet and roast for about 15-20 minutes, stirring occasionally, until they turn golden brown and are crispy. Keep a close eye on them to prevent burning, as the exact time may vary based on the size of the seeds and your specific oven. Once roasted, let the seeds cool before enjoying this crunchy and nutritious snack.

How to use

• Roasted Butternut Squash: Toss cubed butternut squash with olive oil, salt, and pepper, then roast until caramelized for a flavorful side dish.
• Butternut Squash Soup: Puree roasted or boiled butternut squash with broth, onions, and spices to create a comforting and velvety soup.
• Butternut Squash Risotto: Add diced roasted butternut squash to risotto for a creamy and hearty dish.
• Butternut Squash Pasta: Spiralize or cube butternut squash to use as a pasta substitute or mix it into traditional pasta dishes.
• Butternut Squash Curry: Incorporate cubed butternut squash into a flavorful curry with coconut milk, spices, and vegetables.
• Stuffed Butternut Squash: Fill halved and roasted butternut squash with a savory stuffing of grains, vegetables, and protein.
• Butternut Squash Salad: Roast or steam butternut squash cubes and add them to salads for a sweet and savory element.
• Butternut Squash Casserole: Layer sliced butternut squash with cheese, herbs, and cream for a delicious and comforting casserole.
• Butternut Squash Desserts: Use mashed butternut squash in pies, cakes, muffins, or even ice cream for a naturally sweet and moist addition.

Recipes

30 Best Butternut Squash Recipes

Carrots

Carrots are vibrant root vegetables known for their distinct crunchy texture and sweet, earthy flavor. They come in various colors, including orange, purple, yellow, and white. Carrots have a satisfyingly crisp bite and a subtly sweet taste that is enhanced when cooked. Whether enjoyed raw as a snack, grated into salads, roasted to bring out their natural sweetness, or used as a flavorful ingredient in soups, stews, and stir-fries, carrots provide a versatile and nutritious addition to a wide range of dishes.

We love growing every color of carrot! Atomic reds might be our favorite. They are the red carrots. Which color is your favorite?

Storage

Keep in the fridge. If you plan on storing them longer than a week, remove the greens and the carrots will stay crisp.

Prep

Rinse. The whole carrot is edible, including the leaves and root. Carrots can be enjoyed raw or cooked. If the leaves start to wilt, you can revive them by soaking them in ice water for a few minutes, then pat them dry and use as desired.

Preserving

Freezing: Peel and slice or chop the carrots into desired sizes. Blanch them by briefly boiling in water and then plunging them into ice water to stop the cooking process. Drain well and place the blanched carrots in freezer-safe bags or containers. Label and date them before placing them in the freezer. Frozen carrots can be used in cooked dishes such as soups, stews, and stir-fries.

How to use Carrots:

• Raw: Carrots can be enjoyed raw as a snack or added to salads for a crunchy texture. They can be sliced, grated, or julienned to incorporate into your favorite salad recipes.
• Roasted: Toss carrots with olive oil, salt, and pepper, and roast them in the oven until tender and slightly caramelized. Roasted carrots make a delicious side dish or can be used as a component in grain bowls or roasted vegetable medleys.
• Soups and stews: Add carrots to your homemade soups and stews for extra flavor and nutrition. They can be chopped, diced, or sliced depending on your preference and the recipe.
• Stir-fries: Carrots are commonly used in stir-fry dishes. Slice them into thin strips or matchsticks for quick and even cooking. They add color, texture, and a touch of sweetness to stir-fried vegetables, noodles, or rice dishes.
• Grated for baking: Grate carrots and incorporate them into baked goods like carrot cakes, muffins, or bread. The natural sweetness of carrots adds moisture and flavor to these treats.
• Juices and smoothies: Carrots can be juiced or blended into smoothies for a nutritious boost. They pair well with other fruits and vegetables, adding a vibrant orange color and a subtle sweetness.
• Carrot-based dips and spreads: Puree cooked carrots with spices, herbs, and other ingredients to make delicious dips and spreads. Carrot hummus, carrot ginger spread, or carrot-based salsas are just a few examples.
• Pickled or fermented: Carrots can be pickled or fermented for longer-term preservation or to add a tangy and crunchy element to your dishes. Pickled carrots are great as a condiment or in salads and sandwiches.

How to use Carrot Greens:

• Pesto: Blend carrot greens with garlic, nuts (such as almonds or pine nuts), Parmesan cheese, olive oil, and a squeeze of lemon juice to create a vibrant carrot green pesto. Use it as a sauce for pasta, spread it on sandwiches, or drizzle it over roasted vegetables.
• Herbaceous garnish: Finely chop carrot greens and sprinkle them as a garnish over salads, soups, or roasted dishes. They add a pop of color and a fresh, herbaceous flavor to your presentation.
• Vegetable broth: Add carrot greens to homemade vegetable broth or stock for extra flavor. Simmer them along with other aromatic vegetables and herbs to enhance the depth of your broth.
• Sautéed greens: Cook carrot greens as you would other leafy greens like spinach or kale. Sauté them with garlic, olive oil, and a pinch of salt and pepper for a quick and nutritious side dish.
• Blended into smoothies: For an added nutritional boost, blend a handful of carrot greens into your green smoothies. They provide an earthy taste and pack in extra vitamins and minerals.

Recipes

• Carrot Top Pesto
• Parmesan Roasted Carrots
• Spicy Carrot Hummus
• Quick Pickle
• Carrot Slaw

Chinese Cabbage

Chinese cabbage is a leafy vegetable with crisp, green to white leaves. It has a mild and slightly sweet flavor, reminiscent of regular cabbage but milder and more delicate. The leaves are tender and have a pleasant crunch when raw, making them versatile for salads and wraps. When cooked, Chinese cabbage softens and absorbs flavors well, making it a popular choice for stir-fries, soups, and stews.

Prep

Rinse. Remove leaves from the base, chop or add whole leaves. Eat raw or cooked. If the leaves start to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.

Storing

Keep the cabbage whole or chop it into smaller pieces if desired. Next, place it in a plastic bag with a paper towel or cloth to maintain moisture while allowing airflow. Alternatively, you can store it in the crisper drawer of your refrigerator. Chinese cabbage can stay fresh for up to a week when stored properly. Avoid washing the cabbage before storing, as moisture can speed up spoilage. Remember to check on it regularly and discard any leaves that show signs of decay.

How to use:

• Stir-fries: Chinese cabbage works well in stir-fries. Cut the cabbage into thin strips or bite-sized pieces and stir-fry it with your choice of protein, such as chicken, beef, or tofu, along with other vegetables and seasonings. The cabbage adds a mild, slightly sweet flavor and a pleasant crunch to the dish.
• Soups and stews: Chinese cabbage is a great addition to soups and stews. Add it to hot broths along with other vegetables, noodles, and proteins. The cabbage will soften slightly while retaining its texture and impart a delicate flavor to the soup.
• Salads: Chinese cabbage can be used as a base for refreshing salads. Shred or chop the cabbage finely and combine it with other vegetables, such as carrots, cucumbers, and bell peppers. Toss with your favorite dressing and enjoy.
• Kimchi: Nappa cabbage is normally used but Chinese cabbage is a great ingredient in making kimchi, a traditional Korean fermented side dish. It is typically sliced, salted, and mixed with spices, garlic, ginger, and other ingredients, then left to ferment for a period of time. The resulting kimchi is flavorful and tangy, with a slight heat.
• Wraps and rolls: Use the large, outer leaves of Chinese cabbage as wraps for filling, you can use rice paper too for a sturdier wrap. Fill the leaves with your choice of fillings, such as grilled chicken, shrimp, or vegetables, and roll them up tightly.

Recipes

• Roasted Napa Cabbage
• Kimchi

Delicata squash

Delicata squash, often referred to as the "sweet potato squash," is a winter squash variety known for its cylindrical shape, cream-colored skin with green stripes, and sweet, creamy orange flesh. Unlike many other winter squashes, Delicata has a thin, edible skin that adds a delightful texture to dishes when roasted. Its flavor is rich and sweet, reminiscent of sweet potatoes, and it has a smooth, velvety consistency when cooked. Delicata squash is a versatile ingredient that can be sliced into rings, stuffed, roasted, or pureed into soups and sauces.

Prep

To prepare delicata squash, begin by washing the outer skin to remove any dirt or debris, the skin is edible. Then, carefully slice the squash in half, lengthwise or in rings. Scoop out the seeds (save the seeds for roasting) and stringy pulp using a spoon. Slice, dice, or roast the squash as desired for your chosen recipe, and it's ready to be used in various culinary creations, from savory soups and side dishes to sweet pies and casseroles.

Squash seeds can be roasted to create a delicious and nutritious snack. Preheat your oven to 300°F (150°C). After cleaning the seeds thoroughly, toss them with olive oil and your preferred seasonings. Spread the seeds in a single layer on a baking sheet and roast for about 15-20 minutes, stirring occasionally, until they turn golden brown and are crispy. Keep a close eye on them to prevent burning, as the exact time may vary based on the size of the seeds and your specific oven. Once roasted, let the seeds cool before enjoying this crunchy and nutritious snack.

Storing

Store uncut 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:

• Roasted Delicata Squash: Cut the squash into rings or half-moons, toss with olive oil, salt, and pepper, and roast until caramelized. The thin skin becomes tender and can be enjoyed.
• Stuffed Delicata Squash: Halve the squash lengthwise, remove the seeds, and fill the cavity with a stuffing of grains, vegetables, nuts, or meats before baking until tender.
• Delicata Squash Soup: Puree roasted or boiled Delicata squash with broth, onions, and spices to create a creamy and comforting winter soup.
• Delicata Squash Salad: Roast or steam Delicata squash cubes and add them to salads for a sweet and savory element. They pair well with greens, nuts, and vinaigrettes.
• Grilled Delicata Squash: Slice the squash lengthwise, brush with olive oil, and grill until grill marks appear. This method imparts a smoky flavor to the squash.
• Delicata Squash Tacos: Roast or sauté Delicata squash slices and use them as a filling for tacos along with your favorite toppings.
• Delicata Squash Fries: Cut the squash into thin strips, toss with oil and seasonings, and bake until crispy for a healthier alternative to traditional fries.
• Delicata Squash Sweets: Incorporate pureed Delicata squash into muffins, pies, or desserts for a naturally sweet and moist addition.

Frilly Leaf Bok Choy

Fun Jen, also known as Frilly Leaf Bok Choy or Fun Jen Pai Tsai, is a unique variety of Chinese cabbage that stands out for its delicate texture and vibrant appearance. Unlike traditional bok choy, which forms a compact head, Fun Jen features loosely clustered stems that sprout into semi-spreading, frilly leaves. These leaves are soft, wrinkled texture and ruffled edges, giving the plant a whimsical and visually appealing form. The elongated white stems, though firm, possess a satisfying crunch and contribute a subtle sweetness to the overall flavor profile.

Prep

Rinse. Remove leaves from the base, chop or add whole leaves. The leaves will cook faster than the stems. Eat raw or cooked. If the leaves start to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.

Storing

Keep the Frilly Leaf Bok Choy whole or chop it into smaller pieces if desired. Next, place it in a plastic bag with a paper towel or cloth to maintain moisture while allowing airflow. Alternatively, you can store it in the crisper drawer of your refrigerator. Frilly Leaf Bok Choy can stay fresh for up to a week when stored properly. Avoid washing before storing, as moisture can speed up spoilage. Remember to check on it regularly and discard any leaves that show signs of decay.

How to use:

• Stir-Fry: Frilly leaf bok choy is excellent for stir-frying. Cut the stalks into bite-sized pieces and sauté them with garlic, ginger, and your choice of protein. Add the leaves towards the end, as they cook quickly.
• Salads: Use raw frilly leaf bok choy in salads. The tender leaves add a refreshing crunch and mild, slightly peppery flavor.
• Sautéed Side Dish: Sauté the entire frilly leaf bok choy with some olive oil, garlic, and a splash of soy sauce. It makes a quick and tasty side dish.
• Soups: Add frilly leaf bok choy to soups, such as miso, just before serving. The leaves will wilt and add a lovely texture.
• Grilled: Brush the bok choy with oil and grill it for a smoky flavor and slightly charred edges.
• Asian Noodle Dishes: Incorporate frilly leaf bok choy into noodle dishes like ramen, lo mein, or pad Thai.
• Steam: Steam the entire bok choy for a simple and healthy side dish.
• Stuffed: Use frilly leaf bok choy as a wrapper for stuffed dishes. Fill the leaves with a flavorful mixture, roll them up, and steam or bake.

Pak Choy

Pak choy, similar to bok choy or Chinese cabbage, is a leafy green vegetable widely used in Asian cuisines. It features dark green, crinkled leaves with white, crunchy stalks. Pak choy has a mild, slightly peppery flavor, and both the leaves and stems are edible. It is highly versatile, commonly stir-fried, sautéed, or used in soups and stews. Pak choy's tender, succulent texture and earthy taste make it a popular choice for adding a nutritious, leafy green component to a wide range of Asian and international dishes.

Prep

Rinse. Remove leaves from the base, chop or add whole leaves. Eat raw or cooked. If the leaves starts to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.

Storage

It's best to use it within a few days for optimal flavor. To store it, place unwashed leaves in a 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.

How to Use

• Stir-Fry: One of the most common methods is to stir-fry pak choy. Cut it into bite-sized pieces, then sauté in a hot pan with garlic, ginger, and your choice of protein. Finish with a sauce of soy sauce, oyster sauce, or your preferred stir-fry sauce.
• Soups and Stews: Pak choy is a great addition to soups and stews. Add it toward the end of cooking to retain its crisp texture.
• Salads: Use raw or blanched pak choy leaves in salads. They add a refreshing crunch and mild flavor.
• Side Dish: Steam or blanch pak choy and serve it as a simple side dish with a drizzle of soy sauce and a sprinkle of sesame seeds.
• Grilled: Brush pak choy with olive oil and grill it for a smoky flavor and tender-crisp texture.
• Pickled: Pak choy can be pickled for a tangy and crunchy condiment or side dish.
• Braised: Braise pak choy in a flavorful broth with garlic, ginger, and soy sauce for a savory side dish.
• Asian Noodle Dishes: Add pak choy to noodle dishes like ramen or lo mein for a vegetable boost.
• Filling for Dumplings: Finely chop and sauté pak choy to use as a filling for dumplings, along with minced meat or tofu.
• Sandwiches and Wraps: Use whole or sliced pak choy leaves as a fresh and crunchy element in sandwiches or wraps.

Recipes

• Sauteed

Red Russian Kale

Kale, a leafy green vegetable renowned for its robust and earthy flavor, belongs to the Brassica family and stands as a nutritional powerhouse. Its slightly bitter, peppery taste lends itself well to a multitude of culinary applications, from hearty salads and smoothies to sautés and soups.

Prep

Rinse. Remove from stems because leaves cook faster. Chop or use whole leaves. Eat raw or cooked. If the kale starts to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.

Storing

To store kale, place unwashed leaves in 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.

How to use:

• In salads: Kale is a sturdy green that holds up well in salads. Try massaging the kale with some olive oil and lemon juice to make it more tender.
• In smoothies: Kale adds a nutritious boost to smoothies. Try blending kale with frozen fruit and yogurt for a delicious and healthy breakfast.
• In soups: Kale is a great addition to soups. Add it to vegetable soup or use it in place of spinach in a classic Italian minestrone.
• In stir-fries: Kale works well in stir-fries. Add it to your favorite stir-fry recipe along with other vegetables and a protein.
• In pasta dishes: Kale can be added to pasta dishes for a nutritious twist. Try tossing it with spaghetti, olive oil, and garlic for a simple yet satisfying meal.
• In sandwiches and wraps: Use kale leaves as a healthy alternative to lettuce in sandwiches and wraps. They add a crunchy texture and a boost of nutrition.
• In pesto: Use kale instead of basil in a classic pesto recipe. It adds a unique flavor and packs in extra nutrients.
• In chips: Bake kale leaves in the oven with a little olive oil and salt for a healthy and delicious snack.

Recipes

• Massaged Kale Salad

Turnips

Turnips are a versatile root vegetable known for their crisp white flesh and purplish-hued skin. They offer a mildly peppery and earthy flavor with a tender yet crunchy texture. Turnips can be enjoyed both raw and cooked. These vegetables are commonly used in an array of culinary applications, from roasting and mashing to pickling, soups, and stews.

Prep

Rinse. The whole turnip is edible. Eat raw or cooked.

Storing

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.