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

Corn

Corn on the cob is a quintessential summer treat, featuring tender, sweet kernels tightly nestled on a round cob. With a vibrant golden hue, each cob boasts a delightful mix of flavor and texture. Grilled, boiled, or steamed, corn on the cob exudes a satisfying crunch and bursts of sugary juice with every bite. Often adorned with a drizzle of butter, a sprinkle of salt, and a touch of herbs.

Storing

To ensure the best flavor and texture, it's recommended to use fresh corn on the cob right away. If you plan to wait, store the corn in a cool, well-ventilated place. Avoid exposing it to direct sunlight or high temperatures, as this can cause the kernels to dry out and lose their sweetness. If the husks are still intact, they can help protect the corn. If not, you can wrap the corn in a damp paper towel and place it in a plastic bag to prevent moisture loss. Using fresh corn promptly will provide you with the optimal taste and crunch that this seasonal delight offers.

Prep

Remove husks, unless you are grilling. Cook on the cob or remove the kernels.

This is our favorite tool to remove the kernels! Works great when raw or cooked.

Preserving

Freezing: Start by blanching the corn in boiling water for a few minutes, then quickly transferring it to an ice bath to cool. Once cooled, cut the kernels off the cob and pack them into airtight freezer bags or containers. Label and date them before placing them in the freezer. Frozen corn can be used in soups, stews, casseroles, or as a side dish.

How to use

• Grilled: Keep the husks on or brush the corn with a bit of oil and season with salt and pepper, then grill it over medium heat, turning occasionally, until the kernels are slightly charred and tender. Serve with butter and your favorite seasonings.
• Boiled or steamed: Cook the corn by boiling it in a large pot of salted water for about 3-5 minutes or until the kernels are tender. Alternatively, steam the corn for a similar amount of time. Serve with butter, salt, and other toppings.
• Buttered and seasoned: After cooking, slather the corn with butter and sprinkle it with a variety of seasonings like chili powder, paprika, garlic powder, or grated Parmesan cheese for added flavor.
• Mexican-style: Spread a mixture of mayonnaise, lime juice, and chili powder over the cooked corn, then roll it in crumbled cotija cheese for a popular Mexican street food-style treat.
• Corn salads: Cut the kernels off the cooked corn and use them in salads. Mix them with other vegetables, herbs, and a tangy vinaigrette for a refreshing side dish.
• Corn chowder: Use corn kernels to make a creamy corn chowder by simmering them with onions, potatoes, broth, and cream.
• Corn relish: Create a flavorful corn relish by combining cooked corn kernels with chopped bell peppers, onions, vinegar, and seasonings. Use it as a topping for burgers, hot dogs, or grilled meats.
• Cornbread: Incorporate corn kernels into cornbread batter for a delightful texture and bursts of sweetness.
• Salsas and dips: Blend corn kernels with other ingredients like tomatoes, onions, and herbs to create delicious salsas and dips for chips or tacos.

Cucumbers

Cucumbers are a crisp and refreshing vegetable with a mild, subtly sweet flavor. They have a high water content, which gives them a hydrating and cooling quality. The flesh of cucumbers is pale green and juicy, with a crisp texture. They are commonly enjoyed fresh in salads, sandwiches, and wraps, or sliced as a refreshing snack.

Storing

Please refrigerate.

Prep

Rinse. Eat raw or cooked.

Preserving

Pickling: To make refrigerator pickled cucumbers, start by washing and thinly slicing the cucumbers. Place the cucumber slices in a clean, sterilized jar or container. In a separate bowl, combine equal parts of water and vinegar (such as white vinegar or apple cider vinegar) along with salt and sugar to taste. Stir until the salt and sugar dissolve completely. You can also add spices like dill, garlic, mustard seeds, or red pepper flakes for extra flavor. Pour the vinegar mixture over the cucumber slices, making sure they are fully submerged. Place a lid or cover on the jar and refrigerate for at least 24 hours to allow the flavors to develop. The pickled cucumbers will keep well in the refrigerator for up to a few weeks, and they can be enjoyed as a tangy and refreshing snack or used as a topping for sandwiches, salads, or tacos.

How to use

1. Fresh in salads: Cucumbers add a crisp and refreshing element to salads. Simply slice or dice them and toss them with other vegetables, greens, and your favorite dressing.
2. Cool and refreshing snack: Slice them into rounds or sticks and enjoy them plain or with a dip like hummus or tzatziki.
3. Cucumber sandwiches: Make a classic cucumber sandwich by layering thin cucumber slices on bread spread with cream cheese or butter. Add a sprinkle of salt and pepper for extra flavor.
4. Gazpacho or cold soups: Blend cucumbers with other ingredients like tomatoes, peppers, and herbs to make a refreshing gazpacho or chilled cucumber soup.
5. Pickles: Turn cucumbers into pickles by soaking them in a brine solution with vinegar, water, salt, and spices. Allow them to marinate for a few days to develop the desired flavor. more info above.
6. Sushi rolls: Use cucumber slices as a filling in homemade sushi rolls for a crunchy texture and refreshing taste.
7. Cucumber water: Infuse water with cucumber slices for a refreshing and hydrating beverage. Add mint leaves or lemon slices for extra flavor.
8. Cucumber cocktails: Blend cucumber slices with your favorite fruits and herbs to make refreshing cocktails or mocktails.
9. Cucumber salsa: Dice cucumbers and mix them with tomatoes, onions, jalapeños, cilantro, and lime juice to create a flavorful salsa.
10. Cucumber noodles: Spiralize or julienne cucumbers to create "noodles" and use them as a base for salads or as a lighter alternative to pasta in dishes like cold sesame cucumber noodles.

Japanese Eggplant

Japanese eggplant is a slender, elongated variety of eggplant commonly used in Asian cuisine. It features smooth, glossy skin that can range from deep purple to almost black, and its flesh is tender, creamy, and less bitter than larger eggplant varieties. It is incredibly versatile and can be grilled, roasted, stir-fried, or used in soups and stews. Its thin skin does not require peeling, and its mild taste absorbs sauces and seasonings beautifully, making it a favorite for dishes like miso-glazed eggplant, stir-fries, and curries.

Storage

To store Japanese eggplant, place it in a plastic bag or wrap it loosely in a paper towel and store it in the refrigerator's crisper drawer. This helps maintain its moisture and prevents it from becoming too dry. Ideally, use the eggplant within a week to ensure optimal freshness and flavor. Avoid storing it near ethylene-producing fruits like apples and bananas, as they can cause the eggplant to spoil more quickly. If the eggplant begins to soften or develop spots, it's best to use it immediately or discard it.

You can steam slices and freeze if you don't have time for them this week.

Prep

Rinse, remove the stem, and slice or chop as needed. Cook as desired.

How to use:

• Stir-Fry: Slice Japanese eggplant and stir-fry with your favorite vegetables, protein, and sauce for a quick and delicious meal.
• Grill: Cut into halves or rounds, brush with olive oil and seasonings, then grill until tender for a smoky flavor.
• Roast: Dice or slice, toss with olive oil, salt, and pepper, and roast in the oven until golden and soft.
• Curries and Stews: Add chopped Japanese eggplant to curries or stews to absorb the flavors and add a creamy texture.
• Pickle: Slice thinly and pickle with vinegar, salt, and spices for a tangy side dish.

Recipes

• Near the bottom of this page is an interesting pickled eggplant recipe
• Ratatouille
• Baba Ganoush
• 12 Eggplant recipes including Eggplant Parmesan

Radishes

Radishes are small root vegetables known for their crisp texture and slightly peppery flavor. The flesh of radishes is typically firm, crunchy, and juicy, while the skin can range from smooth to slightly rough. They can be enjoyed raw as a snack, sliced and added to vegetable platters, or used as a garnish. Radishes also offer versatility in cooking, as they can be roasted, sautéed, or pickled to enhance their natural flavors. Rinse. Eat raw or cooked.

Storing

Remove greens for radishes. The leaves will continue to draw moisture from the root. Store the radishes 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.

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

Prep

Rinse. The whole radish 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.

How to use:

• Sliced radishes are a great addition to salads for a crisp and refreshing crunch.
• Radish chips can be made by thinly slicing radishes, tossing them with a little bit of oil, and baking them in the oven until crispy.
• Pickled radishes can be used to add a tangy and slightly sweet flavor to sandwiches, tacos, or bowls.
• Radishes can be roasted or grilled to bring out their natural sweetness.
• Radish greens can be used in salads, sautéed as a side dish, or blended into a pesto.
• Radishes can be grated and added to sandwiches, wraps, or tacos for an extra kick of flavor and texture.
• Radishes can be used as a topping for avocado toast or as a garnish for soups and stews.
• Radish salsa can be made by combining diced radishes, tomatoes, onions, jalapenos, and lime juice for a fresh and flavorful dip.
• Radish can be added to sandwiches, salads.
• Radishes can also be used in stir-fries, roasted vegetable medleys, or as a side dish sautéed with garlic and butter.

Recipes

• Pickled Radishes
• Roasted Radishes

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

Sprouting Broccoli

Purple sprouting broccoli is one of my favorite spring veggies! It is sweet because it wintered over and was kissed by frost. My favorite way to eat it is roasted and added to mac and cheese!

Prep

Rinse. Eat raw or cooked. Stems, leaves and florets are all edible.

How to use:

• Pasta: Cook purple sprouting broccoli with garlic and red pepper flakes, then toss with pasta and Parmesan cheese for a simple and delicious meal.
• Grilled: Toss purple sprouting broccoli with olive oil and grill it for a delicious side dish. It pairs well with grilled meats and fish.
• Pizza: Add purple sprouting broccoli to pizza, along with other toppings like sausage and roasted red peppers, for a flavorful and satisfying meal.
• Soup: Add chopped purple sprouting broccoli to soups like minestrone or vegetable soup for added nutrition and flavor.
• Sandwiches: Use purple sprouting broccoli as a filling for sandwiches or paninis, along with other vegetables like roasted red peppers and caramelized onions.
• Frittata: Add purple sprouting broccoli to a frittata, along with other ingredients like mushrooms and goat cheese, for a nutritious and flavorful breakfast or brunch.
• Roasted purple sprouting broccoli with Lemon and Parmesan: Toss purple sprouting broccoli with olive oil, salt, pepper, and lemon zest. Roast in the oven at 400°F for 10-15 minutes until tender and lightly browned. Top with freshly grated Parmesan cheese and a squeeze of lemon juice.

Recipes

• 14 Broccoli Rabe Recipes

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.

Wax Beans

Wax beans, also known as yellow beans or butter beans, are slender, elongated pods that are harvested when young and tender. They have a smooth, waxy texture with a slightly sweeter and milder flavor compared to green beans. Wax beans typically have a bright yellow color, and like their green counterparts, they are widely used in various cuisines across the globe. Whether sautéed, steamed, roasted, or included in salads, stir-fries, or casseroles, wax beans offer a delightful and versatile addition to meals.

Storage

Wax beans should be used sooner versus later. Place the unwashed wax beans in a bag or a container lined with a dry paper towel to absorb excess moisture. Leave the bag slightly open or use a container with ventilation to allow for some airflow. Store the wax beans in the refrigerator's crisper drawer, where they will stay fresh for up to a week. It's best to avoid washing the beans until you're ready to use them, as excess moisture can lead to spoilage.

Prep

These are stringless beans. That means you only need to remove the stem end to enjoy. Rinse. Eat raw or cooked.

Preserving

Freezing: Blanch the wax beans by briefly boiling them in water, then transferring them to an ice bath to cool. Drain well and place the blanched beans in freezer-safe bags or containers. Label and date them before placing them in the freezer. Frozen wax beans can be used in various cooked dishes such as soups, stews, and stir-fries.

How to use:

• Steamed or Boiled: Steam or boil the wax beans until they are tender but still crisp. Season with salt, pepper, and a little butter for a simple and delicious side dish.
• Stir-fries: Add wax beans to stir-fries with other vegetables and your choice of protein (such as chicken, beef, tofu, or shrimp).
• Salads: Blanch the wax beans and toss them in salads with cherry tomatoes, cucumbers, red onions, and your favorite dressing.
• Casseroles and Gratins: Use wax beans in casseroles or gratins alongside other vegetables and ingredients like potatoes, cheese, and cream. They bring a unique flavor and texture to these baked dishes.
• Soups and Stews: Add wax beans to soups and stews.
• Sautéed: Heat some olive oil or butter in a pan and sauté the wax beans with garlic, shallots, or other herbs and spices.
• Pickled: If you enjoy pickled vegetables, you can pickle wax beans to preserve them and add tangy flavors to your dishes.