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.

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.

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

Green Tomatoes

Green tomatoes, as the name suggests, are unripe tomatoes that are picked while still green in color. They possess a firmer texture and a tart, slightly tangy flavor compared to their fully ripened counterparts. Green tomatoes have a culinary versatility that extends beyond the typical tomato applications. They are known for their starring role in Southern classics like fried green tomatoes. Green tomatoes can also be pickled or used in chutneys, adding a zesty note to relishes and condiments.

Storing

Keep on counter and use soon or refrigerate.

Prep

Rinse. Cook.

How to use:

• Fried Green Tomatoes: This classic Southern dish involves slicing green tomatoes, coating them in a mixture of cornmeal and spices, and then frying them until golden and crispy. They are often served with a dipping sauce like remoulade.
• Pickled Green Tomatoes: Green tomatoes can be pickled to create tangy, crunchy pickles. They are a great addition to sandwiches or as a side dish.
• Green Tomato Salsa: Make a zesty salsa with diced green tomatoes, onions, cilantro, and hot peppers. It's a great accompaniment for grilled meats or as a dip for tortilla chips.
• Chutney: Green tomatoes can be used to make a tangy and sweet chutney. It pairs well with roasted meats, cheese, or as a condiment for sandwiches.
• Relish: Green tomato relish is a versatile condiment that can be used on hot dogs, burgers, or as a topping for sausages.
• Grilled or Roasted: Grill or roast green tomatoes to soften them slightly and bring out their sweetness. They can be used as a side dish or topping for grilled meats.
• Pies and Tarts: Some people enjoy using green tomatoes in pies and tarts, similar to how you'd use apples. Sweeten them with sugar and spices for a delightful dessert.
• Green Tomato Jam: Make a sweet and slightly tangy jam or jelly from green tomatoes to spread on toast or use as a condiment.
• Curries and Stews: In some cuisines, green tomatoes are used in curries and stews to add acidity and flavor.
• They can also be used as a bell pepper replacement.

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.

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

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.