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

Baby Turnips with Greens

Baby turnips with greens have a delicate and mild flavor, with a slightly sweet and earthy taste. The turnip roots have a crisp and crunchy texture, while the greens are tender yet little prickly. They can be enjoyed raw in salads for a refreshing crunch or cooked in various dishes such as stir-fries, soups, or roasted alongside the greens.

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.

Recipes

• Roasted Turnips My fave!

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

Radish Pods

Radish pods are one of my FAVORTIE treats from the garden that you can't find anywhere else.

Radish pods, also known as radish seed pods, are the edible seed pods that form after radish plants flower. These pods have a slender, elongated shape and a crisp texture, similar to snap peas or green beans. They have a mildly spicy and peppery flavor, reminiscent of radish roots but milder in intensity. Radish pods can be enjoyed raw, or lightly cooked in stir-fries, sautés, they are less spicey after cooking.

Storing

Best to keep refrigerated.

Prep

Rinse. The stems should be removed. Eat raw or cooked.

Preserving

• Pickling: To make refrigerator pickled radish pods, start by washing and trimming the radish pods to remove any stems or damaged parts. In a saucepan, combine equal parts vinegar and water along with sugar and salt, adjusting the amounts based on your taste preference. Bring the mixture to a boil, stirring until the sugar and salt dissolve. Remove the brine from heat and let it cool slightly. Place the radish pods in clean, sterilized jars, along with desired herbs, spices, or garlic cloves for added flavor. Pour the cooled brine over the radish pods, ensuring they are completely submerged. Seal the jars and place them in the refrigerator for at least 24 hours to allow the flavors to develop. The pickled radish pods can be enjoyed within a few days and will keep in the refrigerator for up to a few weeks.
• Freezing: Blanch the radish pods in boiling water for a couple of minutes, then quickly transfer them to an ice bath to cool. Drain well and pat dry. Pack the blanched radish pods into freezer bags or containers, removing as much air as possible. Label and date the packages, then store them in the freezer for up to several months. Frozen radish pods are suitable for adding to stir-fries, soups, stews, or other cooked dishes.

How to use:

• Raw in salads: Slice them thinly and toss them with other vegetables, greens, and a flavorful dressing.
• Pickled: As mentioned earlier, radish pods can be pickled. Use them as a condiment or a side dish to complement sandwiches, wraps, or charcuterie boards. The pickled pods add a zesty bite and can also be enjoyed on their own as a snack.
• Stir-fries and sautés: Include radish pods in stir-fries or sautés for a quick and healthy addition. Heat a little oil in a pan, add the pods along with other vegetables, and cook them over high heat until they are slightly tender yet still crisp. Season with soy sauce, garlic, ginger, or other desired spices for added flavor.
• Tempura or fritters: Dip radish pods in a light batter and deep-fry them to create crispy tempura or fritters. The hot oil will bring out their natural flavors and provide a delightful crunch. Serve them as an appetizer or snack with a dipping sauce of your choice.
• Soups and stews: Add radish pods to vegetable soups or stews for an extra layer of texture and flavor. Simmer them with other vegetables, broth, and seasonings to infuse the dish with their unique taste.

Recipes

• Charred Radish Pods

Rainbow Chard

Rainbow chard, a vibrant and visually stunning leafy green, is a variety of Swiss chard distinguished by its multicolored stems and veins. The leaves are broad, glossy, and range in color from deep green to red and yellow. With a flavor profile similar to spinach, rainbow chard offers a mild earthiness and a slight bitterness. Suitable for both raw and cooked applications, rainbow chard can be sautéed, steamed, stir-fried, or added fresh to salads.

Prep

Rinse. Remove from stems because leaves cook faster. Chop or use whole leaves. Eat raw or cooked. If the chard 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 chard, place unwashed leaves in a 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:

• Rainbow Chard can be used any way you would use spinach.
• Sautéed Rainbow Chard: Heat olive oil in a pan, add stems first and once soft, add leaves, and sauté with garlic, onions, or your favorite herbs and spices for a quick and nutritious side dish.
• Rainbow Chard Salad: Use raw, thinly sliced rainbow chard leaves in salads. Combine with other greens, cherry tomatoes, nuts, and a light vinaigrette for a refreshing and colorful salad.
• Stir-Fried Rainbow Chard: Stir-fry rainbow chard with other vegetables, tofu, or meat for a flavorful and vibrant stir-fry. Add soy sauce, ginger, and garlic for an Asian-inspired twist.
• Rainbow Chard Wraps: Use large rainbow chard leaves as a wrap for your favorite fillings, such as hummus, quinoa, or grilled vegetables.
• Rainbow Chard and Cheese Frittata: Incorporate sautéed rainbow chard into a frittata along with cheese, eggs, and herbs.
• Rainbow Chard Smoothie: Add raw rainbow chard leaves to your favorite smoothie for a nutrient boost.
• Rainbow Chard and Lentil Soup: Include chopped rainbow chard in hearty soups with lentils, beans, and a variety of vegetables for a nutritious and satisfying meal.
• Rainbow Chard Pesto: Blend rainbow chard leaves with garlic, pine nuts, Parmesan cheese, and olive oil to create a vibrant and nutritious pesto. Use it on pasta, sandwiches, or as a dip.

Recipes

• Garlicky Swiss Chard

Collard Greens

Collards are in the same family as cabbage, broccoli and cauliflower. A bitter green.

Prep

Rinse. Eat raw or cooked. Stems take longer to cook. I like to remove them and cook longer than leaves.

How to use:

• Sautéed Collard Greens: Heat a tablespoon of oil in a large skillet over medium heat. Add chopped onions and minced garlic and sauté for a minute. Then add chopped collard greens, a pinch of salt, and some red pepper flakes (optional). Cook until the collard greens are tender, stirring occasionally.
• Collard Green Wraps: Use collard greens as a substitute for tortillas or bread in wraps. Fill with your favorite veggies, protein, and sauce for a healthy and flavorful meal.
• Collard Green Chips: Preheat the oven to 350°F. Remove the stems from collard greens and tear them into large pieces. Toss the leaves with a little oil and salt. Spread the leaves in a single layer on a baking sheet and bake for 10-15 minutes, or until crispy.
• Collard Green Pesto: Combine blanched collard greens, garlic, olive oil, Parmesan cheese, and nuts (such as almonds or pine nuts) in a food processor. Pulse until the mixture forms a smooth paste. Serve with pasta or as a dip.
• Collard Green Salad: Thinly slice raw collard greens and toss with a citrus-based dressing, sliced almonds, and dried fruit (such as cranberries or raisins). Add crumbled feta cheese or goat cheese for extra flavor.
• Collard Green Soup: Cook chopped onions and garlic in a large pot until softened. Add chopped collard greens, chicken or vegetable broth, and a can of diced tomatoes. Season with salt and pepper to taste. Simmer until the collard greens are tender and the flavors are blended. Serve with crusty bread.

Recipes

• Collard Wrap
• Southern Collard Greens