Category: Featured Produce

Endive (aka Frisée)

Curly Endive (aka Frisée)

Curly endive, also known as frisée, is a leafy vegetable in the chicory family.  (Other chicory types include bitter veggies like escarole, radicchio, and the white-leaved Belgian endive).  Curly endive is a crisp bitter green can be used as an addition in salads, or can be cooked as a side dish.  The inner pale leaves are somewhat more tender and mild than the bitter outer ones.

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Winter Squash

Winter Squash

Winter squash is really a misnomer, as these delicious treats are grown in the summer. They are edible well into the winter, however, thanks to their ability to last for months in storage.  First, be sure to check for any soft spots. If there are any, cook that squash right away. Soft spots can easily be cut out and the rest of the squash is usually fine. (more…)

Broccoli Raab

Broccoli Raab

Commonly known in the United States as broccoli raab, it is truly a vegetable with many names around the world.  A few of the many names are raab, rabe, rapa, rapine, rappi, rappone, turnip broccoli, taitcat, Italian or Chinese broccoli, broccoli rape, or broccoli de rabe. (more…)

Cippolini Onions

Cippolini Onions

Cippolini (aka Cipolline) are small flat onions with a mild flavor. Their flat shape and size make them excellent candidates for roasting whole.

The biggest problem with these little gems is getting the skin off. Use a paring knife to cut strips of the skin from one end to another. Boiling briefly may also help to get the skins off.  But all that work is well worth it! (more…)

Summer Savory

Summer Savory

Summer savory is commonly used as a flavoring for soups, stews, and marinades.  But it is also known as the “bean herb” because it goes so well with many types of beans, especially green beans or any other type of broad bean. It is also quite tasty in stuffings, with any type of meat or chicken, or sausages.  For a different use, try it in scrambled eggs or omelets. Add it to a salad dressing recipe for an aromatic flavor. (more…)

Garlic Scapes

Garlic Scapes

For those of you familiar with the CSA, these curly beauties are a welcome friend.  For those new to the CSA experience, this may be one of your first “experimental” vegetables.

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Radishes

Radishes

Radishes are the root of a plant closely related to mustard (hence their bite).  They come in a variety of sizes, shapes and colors and are generally used as a garnish or salad ingredient because of their mild-to-peppery flavor.  When cooked, they have a delicate flavor similar to that of white salad turnips.  They can be cooked whole or thinly sliced, steamed with a bit of water (or vegetable stock) and butter.  I’ve even seen a recipe for glazed whole radishes with a bit of brown sugar and butter. (more…)

Ground Cherries

Ground Cherries

Ground cherries  (aka goldenberries, husk tomatoes, or cape gooseberries) are one of the fun, unique items that you learn about when you join our CSA.  These small fruit are in the tomato family and have a paper wrapper similar to a tomatillo.  They are very sweet and have an interesting flavor, nutty and a bit of pineapple.  (more…)

Swiss Chard

Swiss Chard

Swiss chard, along with kale, mustard greens, and collard greens, is one of several leafy, green vegetables often referred to as “greens.”  It belongs to the same family as beets and spinach and shares a similar taste profile.  Chard is a tall, leafy vegetable with a thick, crunchy stalk (akin to celery but less stringy) that comes in white, red, or yellow, with wide, fan-like, ruffled leaves that are similar to spinach but chewier.  Regardless of the stalks’ color, they have similar flavors and cooking properties, although the white stalks are most tender.  Very tender leaves can be added directly to green salads. (more…)

Blue Potatoes

Blue Potatoes

Because of their color, blue potatoes add a unique flair to everyday cuisine.  In their native land of South America, they are often used in conjunction with herbs and spices to make salads and potato cakes, or they get sliced up, dried and eaten as they are.  (more…)