Basil

Basil is a highly aromatic herb with a distinct and vibrant flavor. Its leaves are glossy and bright green or purple, and they have a slightly sweet and peppery taste with hints of mint and cloves. Basil is known for its strong fragrance, which is both herbaceous and slightly floral. The scent of basil is often associated with Mediterranean and Italian cuisine, where it is widely used.

Storing

In a glass of water: Trim the stems and any leaves that would be under water. Use them first. Place the basil in a glass of water, just like you would with flowers. Store the glass in the refrigerator for up to a week or keep near a window. If you leave it out, you can use the leaves and roots will grow. Change the water every few days. Soon you can plant in a pot and have your own basil plant!
Refrigerator: place basil in a plastic bag with a paper towel or cloth to maintain moisture while allowing airflow.

Prep

Rinse. Remove leaves from stems. Chop or use the whole leaf. Eat raw or cooked.

Preserving

• Drying: To preserve basil, tie small bundles of basil sprigs together and hang them upside down in a dry, well-ventilated area away from direct sunlight. Allow the basil to dry completely until the leaves are brittle and crumble easily. Once dried, remove the leaves from the stems and store them in an airtight container. This dried basil can be used in various recipes, such as soups, stews, sauces, and marinades, to add a burst of flavor even when fresh basil is not available.
• Freezing: Start by blanching the basil leaves quickly in boiling water for about 5 to 10 seconds, then immediately transfer them to an ice water bath to stop the cooking process. Pat dry the blanched leaves and arrange them in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer until the basil leaves are completely frozen. Once frozen, transfer the leaves to a freezer-safe bag or container and store in the freezer. Frozen basil can be used in sauces, soups, and other cooked dishes.

How to use:

• Caprese Salad: layer fresh basil leaves with sliced tomatoes, mozzarella cheese, and a drizzle of olive oil.
• Pesto Sauce: Blend fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil to make a vibrant and flavorful pesto sauce. Toss it with pasta, spread it on sandwiches, or use it as a dip.
• Bruschetta: Top toasted bread slices with chopped tomatoes, garlic, olive oil, and fresh basil for a delicious bruschetta appetizer.
• Pasta and Pizza: Sprinkle chopped or torn basil leaves over pasta dishes or use them as a topping on homemade pizzas.
• Soups and Stews: Add fresh basil leaves to soups, stews, and sauces near the end of cooking.
• Garnish: Use whole basil leaves as a garnish for various dishes, including salads, sandwiches, and even desserts.

Recipes

• Pesto

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.

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.

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

Cabbage

Cabbage is characterized by its dense leaves and mild, slightly sweet taste. It can be enjoyed raw in coleslaw, pickled in sauerkraut, or cooked in numerous ways, such as in soups, stews, stir-fries, or stuffed cabbage rolls. Notable for its impressive nutritional profile, cabbage is a rich source of vitamins, particularly vitamin C, and dietary fiber. Its firm texture and subtle sweetness make it an ideal candidate for a wide range of culinary applications, adding both flavor and nutrition to an array of dishes.

Storage

To store cabbage and maintain its freshness, wait to remove any loose or damaged outer leaves, they will protect the cabbage in the refrigerator. Place the cabbage in the vegetable crisper drawer of your refrigerator. It can typically be stored in the fridge for several weeks, maintaining its crispness and flavor. If you've cut a portion of the cabbage, wrap the remaining part securely to prevent it from drying out.

Prep

Remove outer leaves. Rinse. Eat raw or cooked.

Preserving

• Blanching and Freezing: Blanch cabbage leaves in boiling water briefly, then cool them in an ice bath. Drain, pat dry, and freeze them for use in stuffed cabbage recipes and casseroles.
• Fermentation (Sauerkraut): Shred the cabbage finely, layer it with salt, and pack it tightly into a fermentation vessel. Leave it to ferment at room temperature for several weeks. The result is sauerkraut, a tangy and probiotic-rich condiment that can be stored in the refrigerator for an extended period.

How to use:

• Roasted Cabbage: Roasting cabbage wedges with olive oil, salt, and pepper can create a delicious and slightly caramelized side dish.
• Coleslaw: Coleslaw is a classic cabbage salad that combines shredded cabbage with a creamy dressing, often including mayonnaise or a vinaigrette. It's a favorite side dish at barbecues and picnics.
• Stir-Fries: Cabbage can be a star ingredient in stir-fry dishes. Its crunchy texture and ability to absorb flavors make it a great addition to stir-fried vegetables, proteins, and sauces.
• Stuffed Cabbage Rolls: Cabbage leaves can be stuffed with a mixture of ground meat and rice, then simmered in tomato sauce for a comforting and hearty dish.
• Kimchi: Kimchi is a traditional Korean fermented cabbage dish, often made with spicy seasonings. It's used as a side dish and a flavor enhancer in many Korean dishes.
• Cabbage Soup: Cabbage soup is a warming and hearty option. You can prepare it in various ways, including classic cabbage soup, stuffed cabbage soup, or borscht.
• Cabbage Gratin: Layered with cheese and cream, cabbage can be turned into a rich and satisfying gratin.
• Cabbage and Noodles: Sautéed cabbage and noodles, often referred to as "Haluski" in Eastern European cuisine, is a simple yet flavorful dish.
• Cabbage in Soups and Stews: Cabbage adds a hearty and slightly sweet element to soups and stews, such as the Irish dish "Colcannon."
• Cabbage Wraps: Use cabbage leaves as a wrapper for various fillings, similar to how you would use lettuce leaves for wraps. They work well with both Asian and Mediterranean-inspired fillings.
• Cabbage Chips: Bake cabbage leaves with olive oil and seasoning to create crispy cabbage chips.

Recipes

• Classic Sauerkraut
• Coleslaw

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

Dill

Dill is a fragrant herb with feathery green leaves that bring a fresh, slightly sweet, and tangy flavor to dishes. Often described as a mix of anise and citrus, dill pairs well with fish, potatoes, eggs, and cucumbers, and is commonly used in sauces, dressings, and pickling. What gives dill pickles their magic!

Storing

To store fresh dill, wrap the stems in a slightly damp paper towel and place them in a plastic bag or container. Store it in the refrigerator's crisper drawer, where it can stay fresh for about a week.

Or you can store dill in a glass of water, like a bouquet, and cover it loosely with a plastic bag. Change the water every few days for optimal freshness.

Prep

Rinse. Chop finely. Eat raw or cooked.

How to use:

• Snacks: Sprinkle fresh dill over popcorn, roasted chickpeas, or homemade potato chips for a burst of flavor.
• Salads: Add fresh dill to green salads, potato salads, or cucumber salads to enhance their freshness and add a slightly tangy taste.
• Sauces: Mix dill into yogurt, sour cream, or mayo-based sauces for a quick and flavorful dip, dressing, or sauce.
• Fish: Use dill as a seasoning for grilled, baked, or smoked fish, especially salmon, to add a fresh, herbal note.
• Eggs: Incorporate dill into scrambled eggs, omelets, or egg salad for a bright, herbaceous touch.
• Soups: Stir chopped dill into soups like borscht, chicken soup, or vegetable broth just before serving for an aromatic lift.
• Pickling: Use dill in pickling brines to flavor cucumbers, green beans, or other vegetables for a classic, tangy pickle taste.

Recipes

• Refrigerator Pickles
• Greek Tzatziki Sauce