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Rhubarb
One of the first veggies out of our garden in the spring. Its unique texture and tart flavor allows it to pair nicely with sweeter fruits like strawberries in the infamous strawberry rhubarb pie. *please note that only the stems are meant to be eaten*
Storage- To keep rhubarb crisp, store it wrapped in a damp towel or in a plastic bag in the refrigerator for up to one week. If allowed to dry out, stems will soften and shrivel. Rhubarb also freezes well (either cooked or raw). Wash, chop, and drain it. Dry with a towel or paper towels. (Remember frozen rhubarb will be soft when thawed.) Place in airtight containers and freeze.
Radishes
Radishes are a crispy refreshing spring treat. You can enjoy them raw in salads or even cooked.
Storage- Trimming the root tip and the leaves (which can be used in a radish leaf pesto, and other recipes) is the secret to keeping radishes crisp for about a week. Store the radish ‘bulb’ in a sealed container wrapped in paper towels or an absorbent cloth.
Recipe Links Below
Radicchio
Boiling, Sauteeing, Grilling, or roasting, just take your pick, you can even eat it raw. Radicchio is a delicious early season cabbage like green known for it's delightfully sharp, somewhat bitter edge. Pairs wonderfully with citrus juice and fruit. However if your not a fan of the bitter sweet combo, try sauteeing or grilling for a more cabbage like taste.
STORAGE- Keep radicchio in a crisper drawer in your fridge for at least week
Recipe Links Below
Strawberries
ahh.....Strawberries, i don't need to tell you how wonderful a fresh strawberry is. We are super excited to be offering them this year! I'll share a few recipes that we enjoy, but in all honesty we all prefer to eat them just as they are; straight from the garden, red, ripe and Delicious.
Storage-Strawberries won't last long (and not just because everyone Loves them). However they will last longer if you refrigerate them immediately, keep the green tops on, and do not wash until right before you plan on eating them. as a last resort if you haven't found time to eat them you can always put them into a freezer bag and they will last at least 6 months frozen. then for an easy healthy treat this winter toss your frozen strawberries into a simple strawberry sorrel smoothie, yum!
Recipe Links Below
Salad Mix
OUR SALAD MIX IS A VARIETY OF DIFFERENT LETTUCES MIXED WITH BABY GREENS. THEY WILL CHANGE FROM WEEK TO WEEK, DEPENDING ON THE SEASONALITY OF EACH CROP. IN GENERAL THE BABY GREENS WE HARVEST ARE RED RUSSIAN KALE, SORREL, MIZUNA, RAINBOW CHARD, AMARANTH LEAVES, AND SPINACH. OUR SALADS LAST MUCH LONGER THAN THE BIG BOX COMPANIES THAT YOU GET AT THE GROCERY STORE BECAUSE THEY ARE HARVESTED, WASHED, DRIED AND PACKED THE DAY BEFORE YOU RECIEVE THEM. LIKE ALL THE OTHER VEGETABLES THIS PROVIDES YOU WITH LONGER LASTING, BETTER TASTING, AND MORE NUTRIENT DENSE SALADS.
STORAGE IS SIMPLE BECAUSE IT COMES TO YOU ALREADY WASHED, DRIED AND PACKED IN SEALED PLASTIC BAGS. YOU NEED ONLY REFRIGERATE IT.
Recipe Links Below
Sorrel
Sorrel is a perennial herb, although it is often used more like a leafy GREEN, with a tart lemony flavor. Sorrel can be eaten raw in salads or cooked in soups, stews, and sauces.
Storage-IS SIMPLE BECAUSE IT COMES TO YOU ALREADY WASHED, DRIED AND PACKED IN SEALED PLASTIC BAGS. YOU NEED ONLY REFRIGERATE IT.
Recipe Links Below
Spinach
Baby spinach is best raw in salads, but is also wonderful wilted with a warm vinaigrette, folded into a hot omelet, or tossed into a grain salad or lentil salad.
Storage-IS SIMPLE BECAUSE IT COMES TO YOU ALREADY WASHED, DRIED AND PACKED IN SEALED PLASTIC BAGS. YOU NEED ONLY REFRIGERATE IT.
Recipe Links Below
Swiss Chard
Chard is in the same family as spinach and beet greens, and cooks the same way. Use the stems as well as the greens! we use The stems to replace asparagus when we don't have any available. the stems also make great quick pickles.
Storage- If you want to store greens in the fridge for longer, wrap them in a damp paper towel. Greens also freeze well. Blanch in salted boiling water for 3 minutes, drain and plunge into ice water. Chill for two minutes; drain. Pack in freezer containers or bags.
RECIPE LINKS BELOW
Turnips
If you've never tried a turnip before or have and didn't like it, i urge you to try our turnips! we grow a variety called Hakurei Turnips they are Japanese turnips that are especially crisp, juicy, and tender. They are delicious raw, in salads or sliced with salt. You can also sautee them with a little bit of honey. You can even Pickle them. Their greens are edible and taste great cooked with their roots.
Storage-If your turnips have the greens on them, cut the greens off from the roots and store them separately in your fridge. The roots without their greens will last for weeks.
Recipe Links Below
Tomatoes
who doesn't look forward to garden fresh tomatoes all year long? We haven't bought tomatoes from the grocery store in many years, they are so tasteless, and noone will even eat them! Instead we can and freeze our tomatoes in the summer so that we have sauces all year long. We start them inside in early february in order to have them ready as early as possible. and we eat them all season fresh from our garden. We slice them, sprinkle salt on top. and eat them plain. We Put them in salads, sandwiches, omelets, and sauces. They are Delicious any way you slice it!
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 simply cut out the stem and freeze the tomatoes whole. When you need a tomato or two for sauce or soups in the winter, pull them out, run them under warm water and the skin will peel right off!
Recipe Link Below
Zucchini
We enjoy eating zucchini raw, shaved in a salad, to taste it in all its squashy glory. But most often, we eat zuchini roasted or grilled at a high temperature with salt and garlic. Cooking it this way is the best way to preserve its tender, almost silky texture.
Storage-Store summer squash in a well ventilated/not sealed bag in the refrigerator for up to one week.
Recipe Links Below
