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ASPARAGUS

It's a great stand alone vegetable, or mixed in many different dishes. At the beginning of the season we enjoy asparagus steamed simply as a side dish with a little olive oil drizzeled on top. But after the initial excitement wanes we start adding it to all different kinds of dishes.   Click on the link buttons bellow to try a new recipe.

Asparagus stems are best stored refrigerated, with cut ends down in a cup of water.  

Basil

BASIL, LIKE MOST SOFT HERBS, IS USUALLY BEST ADDED JUST BEFORE SERVING. COOKING BASIL TENDS TO DULL ITS BRIGHT FLAVOR. SLICE BASIL LEAVES THINLY AND USE THEM TO TOP SLICED TOMATOES, HALVED CHERRY TOMATOES, SLICED CUCUMBERS, PASTA DISHES, GRAIN BOWLS, SAUTEED SUMMER SQUASH, GREEN BEAN SALADS, AND MORE. OF COURSE, BASIL ALSO MAKES A WONDERFUL PESTO. STORAGE- IF YOUR BASIL IS BUNCHED WITH STEMS, IT WILL KEEP IN A VASE OR JAR OF WATER ON THE COUNTER FOR SEVERAL DAYS. OTHERWISE, KEEP IT DRY IN THE FRIDGE FOR SEVERAL DAYS. IF YOUR BASIL IS AT ALL WET WHEN YOU PUT IT IN THE FRIDGE, ITS LEAVES WILL TURN BLACK.
RECIPE LINKS BELOW

Beets

WE LOVE BEETS. THEY’RE INCREDIBLY NUTRITIOUS, SWEET-AS-CANDY, VERSATILE, AND STUNNINGLY BEAUTIFUL. WE’VE FOUND THAT THE KEY TO DELICIOUS BEETS IS COOKING THEM UNTIL FULLY TENDER AND DRESSING THEM GENEROUSLY WITH LEMON OR VINEGAR WHILE STILL WARM. THOUGH YOU CAN CERTAINLY EAT BEETS RAW IN A SMOOTHIE OR SALAD, OR STEAM THEM, WE LIKE THEM BEST ROASTED. ROAST A BATCH OF BEETS AHEAD OF TIME AND USE THEM THROUGHOUT THE WEEK TO MAKE DIPS, SOUPS, SANDWICHES, OR SALADS. THEY ARE ALSO GOOD AS QUICK VINEGAR PICKLES OR MADE INTO A PROBIOTIC DRINK CALLED KVASS. IF THEY COME WITH GREENS, COOK THE GREENS AS YOU WOULD CHARD. STORAGE-IF YOU GET BEETS WITH THEIR GREENS ON, CUT THE GREENS OFF THE ROOTS AND STORE THEM SEPARATELY IN PLASTIC BAGS IN YOUR FRIDGE. THE ROOTS WITHOUT THEIR GREENS WILL LAST FOR WEEKS, IF NOT MONTHS.
Recipe Links Below

Broccoli

BROCCOLI IS BEST WHEN COOKED UNTIL JUST TENDER THROUGH THE STALK. OVERCOOKING BROCCOLI BRINGS OUT THE NOT GOOD FLAVOR AND MAKES IT A DULL, UNAPPETIZING COLOR. WHEN REALLY FRESH, BROCCOLI IS DELICIOUS RAW. BE SURE TO EAT THE STEM TOO! IF THE OUTER PART OF THE STEM IS FIBROUS JUST PEEL IT AND ENJOY THE CRUNCHY, SWEET INSIDE. STORAGE- STORE BROCCOLI IN A BAG IN THE HIGH-HUMIDITY VEGETABLE CRISPER OF YOUR REFRIGERATOR FOR UP TO THREE OR FOUR DAYS. IT WILL TECHNICALLY KEEP FOR LONGER BUT WILL BEGIN TO LOSE FLAVOR AND NUTRITION.
RECIPE LINKS BELOW

Cabbage

IN MANY COLD REGIONS OF THE WORLD, CABBAGE IS WELL-LOVED PRECISELY BECAUSE IT STORES SO WELL. IN THE DEPTHS OF WINTER, WHEN SNOW COVERS OUR GARDENS, IT IS A GREAT THING TO LOOK TO THE CABBAGE IN OUR FRIDGES TO PROVIDE SOME LOCAL, FRESH GREEN TASTE! PROPER STORAGE SLOWS DOWN THE PROCESS OF RESPIRATION OF A CABBAGE. THE FASTER THE CABBAGE RESPIRES, THE MORE QUICKLY IT BREAKS DOWN AND BEGINS TO SPOIL. FOLLOW THE TIPS BELOW TO SUCCESSFULLY STORE YOUR CABBAGE FOR WINTER CONSUMPTION.
STORAGE- THE OUTER LEAVES OF THE CABBAGE HEAD WORK TO PROTECT THE INNER AND MORE TENDER LEAVES, ESPECIALLY HELPING WITH MOISTURE RETENTION. CABBAGE CAN STORE WELL IN A HYDRATOR DRAWER. YOU CAN PUT THE CABBAGE IN A PLASTIC BAG TO HELP RETAIN MOISTURE BUT IT ISN’T TOTALLY NECESSARY. TRY TO MINIMIZE ANY BRUISING, ANY KIND OF CELL DAMAGE MAKES THE CABBAGE GO BY MORE QUICKLY AND DEGRADES THE VITAMIN CONTENT. IF THE CABBAGE IS PROPERLY STORED IT CAN LAST FROM 3 WEEKS IN YOUR REFRIGERATOR.
RECIPE LINKS BELOW

Cauliflower

TO CUT A HEAD OF CAULIFLOWER INTO FLORETS, QUARTER THE HEAD THROUGH THE STEM END AND CUT AWAY THE SMALL PIECE OF CORE FROM EACH QUARTER. tHEN CUT THE CORED CAULIFLOWER INTO BITE SIZE FLORETS. DON'T TOSS THE STALK AND LEAVES! THEY'RE EDIBLE AND QUITE DELICIOUS, SO YOU MAY WANT TO INCLUDE THEM IN YOUR COOKING. PEEL AND CUT THE STALKS SO THEY'RE ABOUT THE SAME SIZE AS THE FLORETS YOUR USING TO ENSURE EVEN COOKING. STORAGE-WHOLE HEADS CAN BE STORED IN THE REFRIGERATOR FOR UP TO TWO WEEKS DEPENDING ON THE TEMPERATURE OF THE FRIDGE. KEEP SOME GREEN LEAVES ATTACHED TO THE HEAD, THESE PROVIDE IT WITH EXTRA WATER AND NUTRIENTS AND KEEP IT FRESH FOR LONGER. PUT WHOLE HEADS INTO A PLASTIC BAG THAT IS LIGHTLY SEALED WITH A PAPER TOWEL TO ABSORB MOISTURE. DO THE SAME BAG AND PAPER TOWEL METHOD FOR CAULIFLOWER THAT HAS BEEN CUT. BE AWARE THAT FLORETS WILL NOT HAVE AS LONG OF A SHELF LIFE AS A WHOLE HEAD OF CAULIFLOWER WILL.
Recipe links below.

Celery

STORAGE-PUT YOUR NEATLY TRIMMED CELERY STALKS INTO A GLASS BOWL OR CUP, AND LEAVE ABOUT AN INCH OF SPACE BETWEEN THE SURFACE AND THE CELERY. THEN, ADD THE WATER. IT SHOULD BE CLEAN, FRESH WATER, ENOUGH TO FILL THE CONTAINER. NOW, COVER THE CONTAINER WITH A LID OR PLASTIC WRAP. DO NOT STORE CELERY IN THE BACK OF YOUR FRIDGE , AS IT'S GENERALLY COLDER THERE, SINCE CELERY HAS SUCH A HIGH WATER CONTENT, THE WATER MOLECULES WILL FREEZE AND RUIN YOUR CELERY.
RECIPE LINKS BELOW

Carrot

STORAGE- IF YOUR CARROTS STILL HAVE THE TOPS ATTACHED YOU SHOULD CUT THEM OFF RIGHT AWAY. THE TOPS WILL CAUSE YOUR CARROTS TO WILT, AS THEY TAKE MOISTURE AWAY FROM THE ROOT. HOWEVER CARROT TOPS CAN BE USED, SO DON'T BE TOO QUICK TO THROW THEM AWAY! THE BEST WAY TO STORE THEM IS IN THE FRIDGE IN A SHALLOW DISH WITH A LITTLE BIT OF WATER IN IT, BUT WITHOUT A LID. OR MORE SIMPLY IN AN OPEN PLASTIC BAG TO PROMOTE AIR CIRCULATION. BUT ALWAYS AWAY FROM HIGH ETHYLENE PRODUCING FRUITS SUCH AS APPLES, AND PEARS, AS THEY WILL CAUSE THE CARROTS TO RIPEN FASTER.
RECIPE LINKS BELOW

Cherry Tomatoes

WE GROW A MIXTURE OF RED, YELLOW, AND BLACK TOMATOES. STORAGE- NEVER PUT TOMATOES IN THE FRIDGE. THEY’LL KEEP THEIR FLAVOR AND TEXTURE BEST IF YOU LEAVE THEM OUT ON YOUR KITCHEN COUNTER. THEY SHOULD KEEP ON THE COUNTER FOR UP TO 5 DAYS. IF YOU WANT TO PRESERVE SOME FOR THE WINTER, SLOWLY ROAST THEM WITH PLENTY OF OLIVE OIL, GARLIC, AND HERBS AND PUT THEM IN A SEALABLE CONTAINER IN THE FREEZER.
RECIPE LINKS BELOW

Cucumber

WE ALL LOOK FORWARD TO CUCUMBERS ALL YEAR AND THEY’RE A BIG PART OF OUR SUMMER DIET ON OUR FARM. THEY’RE HYDRATING AND COOLING AND GOOD SO MANY WAYS. CUCUMBERS ARE AN EASY SNACK, SLICED AND SPRINKLED WITH A TOUCH OF SALT. THE KIDS AND I LOVE TO SLICE THEM AND MAKE SALMON SALAD "SANDWICHES". STORAGE-YOU CAN STORE THEM IN THE FRIDGE IN THE CRISPER DRAWER FOR UP TO A WEEK.
RECIPE LINKS BELOW

Eggplant

STORAGE-PLACE THE WHOLE EGGPLANT IN THE BAG. DON'T CUT IT BEFORE STORING IT, CUT EGGPLANT SPOILS VERY QUICKLY. INSTEAD, LOOSELY WRAP THE VEGETABLE IN PAPER AND STORE IT IN THE FRIDGE. YOU DON'T NEED TO TIE THE BAG SHUT OR DO ANYTHING ELSE TO IT. NEVER STORE IT IN A SEALED PLASTIC BAG, POOR AIR CIRCULATION WILL CAUSE IT TO SPOIL FASTER. IF YOU DON'T HAVE A PAPER BAG, TRY WRAPPING IT IN SOMETHING LIKE A PAPER TOWEL, THAT WILL ABSORB MOISTURE.
RECIPE LINKS BELOW

Eggs

OUR CHICKENS ARE RAISED ON A LARGE PASTURE, AND FED LOCALLY GROWN SOY FREE NON GMO FEED. THIS COSTS MORE THAN STANDARD FEED, BUT WE THINK IT’S WELL WORTH IT TO KNOW ITS SUCH HIGH QUALITY AND KNOWING THE FARMER AND HIS PRACTICES MAKES THE DIFFERENCE. STORAGE- EGGS SHOULD BE REFRIGERATED

Fennel

Fennel is known for its delicate anise flavor. The entire plant is edible, bulb, stalks, and fronds. Use the fronds in pesto, salads, pastas, stocks, or simply as a garnish. Roast the bulbs, and stalks with some sea salt and olive oil drizzeled over top and eat it as a side dish to chicken, fish, or pork. Eat it chopped and sauteed with some italian sausage, or toss it into a soup or stew. And of course, it's amazing just sliced and added to a salad raw. STORAGE cover fennel with a moist kitchen towel and then refrigerate.
Recipe Links Below

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