Cabbage

• We'll have a fresh red cabbage on the share first, then a green conal and round variety later.

• Use cabbage in coleslaw's and soups it is also delicious braised, boiled or steamed.

• Briefer cooking keeps cabbage sweet and tender.

• Overcooking in covered pots gives cabbage a "sulfuric bite" and its bad reputation.

• Store cabbage in a plastic bag in the refrigerator crisper.

RECIPES

Cabbage Wedges with Chopped Dill

• 1 1/2-2 pounds green cabbage

• salt and pepper

• butter, olive oil, or creme fraiche

• 2 tablespoons chopped dill

Cut the cabbage into sixths or eighths. Pour about 1 inch water into a wide skillet, add 1/2 teaspoon salt and bring to a boil. Add the cabbage and lower the heat to a simmer. Cover and steam until bright green and tender, 8 to 10 minutes. When done, transfer to a platter, add butter or oil to taste, sprinkle with dill, and season with pepper. (Vegetarian Cooking for Everyone by Deborah Madison, p345-6)

Kohlrabi and Cabbage Slaw

Cabbage-Stuffed Cabbage with Blue Cheese

Ribollita Soup

Hunky Heartbeet Cabbage Soup

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For more information see:

The Encyclopedia of Food

Specialty Produce

Broccoli

• The word “broccoli” comes from the Italian plural of broccolo, which means “the flowering crest of a cabbage.” That’s right, broccoli is a large edible flower!

• Just one cup of broccoli provides over 100 percent of your daily vitamin C (twice the amount of an orange) and vitamin K. It is also a good source of vitamin A, folate, and potassium. 

• To maximize these nutritional benefits broccoli should be eaten raw. However, it is just as delicious steamed, sauteed, roasted, and blanched.

• Fun fact, according to the Guinness Book of Records, the largest Broccoli ever grown weighed in at 35lbs!

RECIPES 

Blistered Broccoli with Garlic and Chiles

• 1 head broccoli, cut into 16 pieces

• ¼ cup extra-virgin olive oil

• 2 cloves garlic cloves, thinly sliced

• 1 teaspoon red-pepper flakes

• Juice and zest of 1 lemon

• Sea salt to taste 

Preheat a large cast-iron skillet or griddle over high heat. Place the broccoli in the skillet and char until blistered on one side. Turn and char the other side. Transfer to a large heatproof bowl. Clean out the pan and put over medium heat, warm the olive oil. Add garlic and pepper flakes and cook, stirring frequently, until the garlic is golden brown, about 2 minutes. Pour the oil over the broccoli and turn to coat. Let marinate for 10 minutes. Drizzle with lemon juice and lemon zest, and serve hot or at room temperature. (https://www.cleanplates.com/know/nutrition/boost-brain-broccoli/)

Creamy Broccoli Chickpea Soup

Roasted Broccoli and Kohlrabi Salad

30 Minute Pineapple Teriyaki Chicken with Sesame Ginger Broccoli

Favorite Broccoli Salad 

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For more information see:

The Encyclopedia of Food

Specialty Produce

Butternut Squash

• Butternut squash is shaped like a bell with smooth but tough beige colored skin.

• The inner flesh is orange and pumpkin-like in both color and texture. The white flat seeds inside are also similar to pumpkin seeds.

• Butternut squash is known for its pleasant, sweet mild flavor. In cooking, the flesh becomes smooth and soft and is excellent roasted as a side dish, or made into soup. It can also be used as an alternative to pumpkin or sweet potato.

• To prepare, slice off the stem and bottom ends of the squash so both ends are flat. Slice the squash in half, just where the thinner end begins to widen around the middle. Turn each half so that a flat end rests against the cutting board. Use a sharp serrated peeler or paring knife to peel off the skin in downward strokes, but be careful to not break your peeler! Peel until the orange flesh remains. Use a spoon to scoop out seeds. Dice to desired thickness.

• Store in a cool dry place, like your kitchen counter.

RECIPES

Roasted Butternut Squash

• 1 large butternut squash (about 3 pounds) peeled, seeded and cut in 1” chunks

• 3 tbsp olive oil

• 2 tsp salt

• 1 tsp freshly ground black pepper

Preheat the oven to 400 degree F. Place the squash on a sheet pan and drizzle with olive oil, salt, and pepper and toss well. Arrange squash in one layer and roast for 25 to 30 minutes, until squash is tender, turning once with a metal spatula. Remove from the oven, cool and enjoy. (https://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-recipe-1921606)

Butternut Squash Harissa Hummus & Fried Egg Tartine

Spiced Winter Squash Seeds

Butternut Squash Soup

Butternut Squash Pie 

Slow Cooker Saucy Thai Butternut Squash Curry with Noodles

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For more information see:

The Encyclopedia of Food

Specialty Produce

Hot Peppers

Red Rocket Cayenne

5-6” long red peppers with a sweet and hot flavor that are 10 times hotter than jalapeño. Great for drying into powder or adding to dishes for a hot kick.

Magnum Orange Habanero

These small green to bright orange peppers have a strong heat combined with fruity, citrus notes. A key ingredient in Jamaican jerks, but also great in hot sauces, slaws, salsas, or dried for later use.

Lemon Drop

Lemonly yellow 2-3 inches in length with a clean, uncomplicated slightly citrusy heat. Good for making into hot sauce and drying.

Red Thai Chili

Red or green thin, fiery little pointed peppers that are popular in Thailand for flavoring dishes and great for drying.

Jalapeno

This well known green spicy pepper has a medium to hot heat great for all traditional hot pepper needs such as sauces, salsas, stuffing, and pickling. Can be harvested green or red. Smoked red jalapeños are chipotles.

Sugar Rush Peach

Long, peach colored peppers with super sweet, peach-pineapple, smoky flavor and a nice rush of steamy hotness!

Bhut Jolokia Red (Ghost Pepper)

Also known as the Ghost pepper, this red wrinkly pepper is one of the hottest peppers in the world reading over 1,000,000 Scoville units. Great for making intense hot sauces or adding a kick to any dish.

Puma Pepper

Beautiful 2.5-3 inch long fruits with brushstrokes of tangerine and violet, bursting with habanero level heat. Great for making hot sauce!

Hungarian Hot Wax

Yellow, red or orange 3-4 in long peppers with medium to hot heat great for stuffing, roasting, and pickling.

Hot Paper Lantern

Wrinkled, red, lantern-shaped fruits that are 3-4" long with a sweeter, smokey, but hotter taste than habaneros. However, unlike habaneros the heat is slow, meaning you’ll be able to taste the sweetness and light smokiness before the heat. Great for drying, sauces, pickling and salsas.

Brazilian Starfish

Red star shaped juicy fruits with complex floral and fruity tones that offset a medium hotness that can exceed the heat of jalapeños.

Filius Blue Pepper

Compact plants with small violet-blue fruit that are medium to hot.

Leutschauer Paprika

Red pepper with a medium to hot heat that have a sweet aroma and crisp texture great for smoking, drying, and grinding to a delicious spicy powder.

Santa Fe Grande

Spicy, 4-inch peppers, pale yellow, orange or red in color and quite warm; makes pretty pickles and salsa.

Korean Dark Green Pepper

3-4-inch slender peppers that are dark green to red in color with a very spicy and hot flavor. Great for authentic kimchi and other Korean dishes.

Jamaican Scotch Bonnet

Named for their unique shaped fruits which resemble the Scottish “Tam o’ shanter” or “Tammie” hat, these orange to yellow peppers are similar to habaneros in heat and flavor but are a little sweeter with hints of apples and cherries. Great for sauces, slaws, and adding a Caribbean flare to any dish.

Sweet Bonnet

Like the Jamaican Scotch Bonnet but with significantly less heat! It should be milder than a jalapeño. The perfect pepper for making mild Caribbean recipes.

Habanada

A truly heatless habanero! Has the floral sweet flavor of a habanero but no heat. Looks like a habanero but instead of a rounded bottom, it has a pointed bottom. Great for eating fresh.

Ground Cherries/Tomatillos

• As the name suggests, ground cherries are ready to be harvested when they fall from the plant and land on the ground. They should be golden yellow and, as they are a tomatillo, they are presented in a similar colored protective husk.

• Ground cherries are very versatile, suitable in both sweet and savory dishes. You can just unwrap the fruits and eat them raw, like cherry tomatoes, but they also lend themselves as a nice addition to salsas, salads, jams and baked goods.

• Our tomatillos should be harvested from the ground or when the husk is full on the plant. We have the traditional larger green and purple variety and a smaller golden variety is that is the missing link between ground cherry and tomatillo. Tomatillos are usually cooked before they are used in salsas and sauces.

RECIPES

Guajillo and Chile de Arbol Salsa

• 3 or 4 guajillo chiles

• 1 or 2 chilies de arbol

• 8 ounces tomatillos, husked and rinsed

• 1/2 cup chopped onion

• 1 garlic clove, coarsely chopped

• 1 teaspoon salt

• 1 tablespoon minced cilantro

Rinse the guajillos and chiles de arbol, then pat them dry. In a dry, heavy skillet over medium heat, toast the chiles, turning constantly, until fragrant, about 3 minutes. Put the tomatillos in a medium saucepan and add water to cover. Bring to a boil over high heat, then lower and simmer for 5 minutes. Use a slotted spoon to transfer the tomatillos from their cooking water to a blender. Put the toasted chiles in the cooking water and re-hydrate for 10 to 15 minutes. Drain the chiles, then remove their stems and seeds. Put the chiles, onion, salt, garlic and cilantro in the blender with the tomatillos and blend until smooth. Transfer to a bowl and let cool before serving. (Pure Vegan by Joseph Shuldiner, p75).

Tomatillo Sauce

Ground Cherry Coffee Cake

Ground Cherry Pie

Ground Cherry Salsa

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For more information see:

The Encyclopedia of Food

Specialty Produce

Eggplant

• Called aubergines in France, the fruit was christened eggplant in the Americas in the middle of the eighteenth century because the most common variety cultivated was the shape and size of goose eggs.

• Eggplants are best suited for grilling, pan frying, baking, broiling, sautéing, roasting but no matter the cooking method, eggplant is best when thoroughly cooked because longer cooking will bring out a creamy texture and ease its bitter flavor.

• It is a great substitute for meat in vegetarian dishes.

• They pair well with tomatoes, squash, peppers, stewed meat, grilled and baked fish, chicken, chickpeas, lentils, herbs such as basil, mint, cilantro, and parsley, as well as cheeses such as fresh cow's milk and aged sheep's cheese

• Best stored at room temperature but can be stored in the refrigerator for up to 5 days. Putting them in plastic bags is not recommended.

RECIPES

Baba Ganoush

• 1 medium eggplant, washed

• ¼ cup tahini

• 1 clove garlic, crushed

• ½ tsp cumin

• ½ tsp smoked paprika

• juice of ½ lemon

• ⅛ cup fresh parsley

• salt and pepper to taste

• 2 tbsp extra virgin olive oil

Bake the eggplant at 425 degree F for 50 minutes, let cool. Once cooled, peel off the skin with your hands and let the inside flesh cool for 5 minutes. Add the flesh along with the rest of the ingredients to a food processor. Blend until smooth. Eat with warm bread, pita or vegetables https://www.mediterraneanliving.com/recipe-items/baba-ganoush-mediterranean-eggplant-dip/

Garden-Style Eggplant Parmesan

Jamacian Jerk Eggplant Steaks

Curried Eggplant & Chickpea Soup

Ratatouille 

Easy Vegan Eggplant Meatballs 

Simple Almond Chicken, Chickpea and Eggplant Curry

Eggplant and Cabbage Dinner Frittata

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For more information see:

The Encyclopedia of Food

Specialty Produce

Collards

• Collards are broad leafy greens that are in the Brassica family, related to kale, broccoli and cabbage.

• Pairs well with garlic, pork, chicken, grilled steak, mushrooms, potatoes, apple cider vinegar, lemon, bay leaves, bacon fat, soy sauce, ginger, sesame oil, tomatoes, and chiles.

• Collards are best eaten fresh and can be added to soups, stir fries, smoothies, juices, and made into wraps.

• Collards are the quintessential green of the South. The most popular way to eat it is to slowly simmer the greens in a flavorful and spicy broth loaded with ham hocks. 

• Store in a plastic bag or container in the refrigerator but you can also blanch and freeze them for longer storage.

RECIPES

Southern Styled Greens

• 2 pounds collards greens (1 bunch), rinsed

• 1 tbsp oil

• 1 cup, ¼ in diced salt pork

• 1 cup diced onion

• ¼ tsp crushed red pepper flakes, optional

• ½ tsp freshly cracked black pepper

• 1 cup low-sodium chicken stock

• ½ cup water

• ⅓ cup white vinegar

• 1 tsp hot pepper sauce

Cut off and discard the tough stems. Cut the leaves across into 2” ribbons. In a large stock pot, over medium-high heat, add the oil and the diced salt pork, and cook until light golden brown and crisp. Remove to a paper towel lined plate and let cool. Add the onion to the pot and cook until translucent, about 5 minutes, then add the red chili flakes, black pepper, and collard greens. Stir every few minutes or until the greens have wilted down. Add chicken stock and water and cover. Cook for 30- 40 minutes, remove the lid, increase the heat to high and add the vinegar and hot sauce. Season as desired. Place into serving bowls and sprinkle with salt pork (https://www.foodnetwork.com/recipes/guy-fieri/southern-collard-greens-recipe-1922015)

White Bean and Collard Green Soup

Butternut Squash & Collard Green Bruschetta

Vegan Collard Green Wraps 

White Bean and Collard Greens Spaghetti with Lemon and Turnips

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For more information see:

The Encyclopedia of Food

Specialty Produce

Celery

• Celery has a juicy and crunchy flesh with a mild salty flavor. Both stalks and leaves are edible, but use leaves sparingly since they have a more concentrated celery flavor.

• Did you know that celery is so crunchy it is used by Hollywood special effect designers to create the sound of breaking bones in movies!? 

• Celery is one of the main ingredients in mirepoix, a soup staple made up of 50 percent onion, 25 percent carrot and 25 percent celery.

• Celery is great for soups, but is also good for eating raw with dips or hummus, sauteing in dishes, braised with vegetable stock and wine, or baked with cream and cheese into a gratin.

• Best stored uncut in a container or bag in the refrigerator.

RECIPES

Celery Gratin 

• 1 bunch celery, thinly sliced crosswise

• ¾  cup grated Pecorino cheese

• ¾  cup heavy cream

• Salt & Pepper

• 1 cup coarse breadcrumbs

• 3 tablespoons finely chopped parsley

• 2 tablespoons olive oil

Preheat oven to 400 degrees F. and lightly grease 4 individual or one large oven-proof casserole dish. In a bowl, mix together the celery, cream, 1/2 cup of cheese, salt and pepper. Divide the celery evenly between the dishes, or place in the larger casserole, cover, and bake until fork tender, about 30 to 35 minutes. In a small bowl, mix together the breadcrumbs, parsley, remaining cheese, and olive oil and season with salt and pepper. Sprinkle the crumb mixture over the celery and return to the oven and bake another 10 minutes or until lightly browned. https://www.italianfoodforever.com/2012/11/celery-gratin/

Savory Chicken & Vegetable Pie With Hazelnut Crust 

Buffalo Chicken Chowder 

Tuscan Summer Minestrone with Sun-Dried Tomato Pesto

Easy Green Juice 

Miso Tahini Hummus with Celery Sticks 

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For more information see:

The Encyclopedia of Food

Specialty Produce