Category: Featured Produce
The tomato, like the eggplant, is a member of the Solanaceae, or Nightshade family. Tomatoes are native to western South America, but were cultivated in Mexico by Mexican Indians, who were intrigued by its resemblance to the tomatillo – a staple in their cuisine. With the discovery of the New World, tomato seeds were brought back to Spain, beginning the introduction of the fruit into Europe. Tomatoes made their way to North America with the colonists who first settled in Virginia. (more…)
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…)
Bell peppers belong to the nightshade (Solanaceae) family of plants, along with chili pepper, cayenne pepper, eggplant, tomatoes and potatoes (except sweet potatoes and yams). Their scientific name is Capsicum annuum. This scientific name, however, is used to refer not only to bell peppers, but also to wax peppers, cayenne peppers, chili peppers, and jalapeño peppers. (more…)
Eggplant is a member of the Solanaceae, or “nightshade,” family of vegetables, which also includes tomatoes, sweet peppers, and potatoes. As you already noticed, they come in a variety of shapes and colors. While the varieties exhibit slightly different tastes and textures, generally eggplants have a pleasantly bitter taste and spongy texture. (more…)
Cabbage is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads. Closely related to other cole crops, such as broccoli, cauliflower, and Brussels sprouts. Smooth-leafed firm-headed green cabbages are the most common, with smooth-leafed red and crinkle-leafed savoy cabbages of both colors seen less frequently. The cabbage heads are generally picked during the first year of the plants’ life cycles, but those intended for seed are allowed to grow a second year. (more…)
Welcome to Summer Squash season! As you may have noticed already, summer squash appears in a variety of shapes and colors, the most prevalent being the well-known green zucchini, the straight or crooked necked yellow squash, and the round, flat, often scalloped edge, patty pan squash. All these varieties are tender, warm-season vegetables that differ from their fall and winter cousins in that they are selected to be harvested while still immature. Thus, the entire vegetable, rind, flesh, and seeds, can be eaten. (more…)
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…)
Kohlrabi is neither a root nor a leafy vegetable but a swollen stem (a member of the cabbage family) that grows perched on top of the ground. This versatile veggie is underutilized in the U.S. but is common in Central Europe and Asia. Some claim it tastes a little like a turnip, others like a cabbage. Not surprising since it was bred from a combination of the German “kohl” (cabbage) and “rabi” (turnip). It is an excellent source of potassium and vitamin C and also includes some calcium and vitamin A. The taste and texture is similar to that of a broccoli stem, accented by radish, but is much sweeter and milder. (more…)
Brussels sprouts as they are now known were grown possibly as early as the 13th century in what is now Belgium. During the 16th century, they enjoyed a popularity in the southern Netherlands that eventually spread throughout the cooler parts of Northern Europe. They are a cool weather crop that, rather than being damaged by a frost, actually gets a little sweeter and improves in taste. (more…)
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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