Category: Featured Produce

Orach

Orach

Orach, also called mountain spinach and bearing some similarity to spinach, is an interesting heirloom vegetable that you probably won’t find in many grocery stores.  The velvety leaves are burgundy on one side and deep green on the other, with bright magenta stems, making it pretty enough to be a houseplant. When cooked, it bleeds pink, tinting surrounding ingredients like rice a reddish bubble gum color. (more…)

Tromboncino

Tromboncino

This unique heirloom squash from Italy can be either a summer or a winter squash depending on when it is harvested.  In late summer tromboncinos are pale green or almost white, and can be treated like a firmer, sweeter zucchini.  When harvested late in the season, tromboncinos become more golden and firm like a butternut squash. (more…)

Daikon Radish

Daikon Radish

Daikon, or white radish, is traditional to Asian cooking. It is a long white radish, and given its shape and color, has been called an “icicle radish”. It is extremely versatile in cooking. You can use it anywhere you would normally use a regular radish, and in some ways that are unique. (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. (more…)

Dill

Dill

This fragrant herb does more than add its flavor to pickles.  Dill can be easily used on fish or chicken.  It can be mixed with softened butter to make a flavorful spread, mixed into mashed potatoes, or added to soups. (more…)

celeriac

Celeriac

Celeriac, aka celery root or knob of celery, is a distinct variety from the plant that produces the green stalks we enjoy in salads and soups; is cultivated specifically for its large, robust, and unfortunately rather ugly root.  It is a distant cousin to anise, carrots, parsley and parsnips. Celeriac is recognized for its large, round, knobby and deeply gnarled, root ball.

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Pumpkins

Pumpkins

We all are familiar with the big orange pumpkins that are evident everywhere this time of year. But did you know that there are different types of pumpkins? (more…)

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. However, when cooked, they have a delicate flavor similar to that of white turnips (which we may get next week if not this week). 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…)

Dried 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. (more…)

Pattypan Squash

Pattypan Squash

If you are new to the CSA, and looked in the summer squash bin last week, you may have avoided this beauty.  Pattypan squash taste quite similar to other summer squash. Their unique shape makes them prime candidates for stuffing. Simply place in boiling water for a few minutes to soften, scoop out inside, and stuff with your favorite stuffing recipe. (more…)