Category: Featured Produce
The Japanese name edamame literally means “twig bean”, and is a reference to the short stem attached to the pod. This term originally referred to young soybeans in general.
Over time, however, the prevalence of the salt-boiled preparation meant that the term edamame now often refers specifically to this dish. Typically, the pods are boiled in water together with condiments such as salt, and served whole. To eat, you simply squeeze the beans out of the pods with your fingers, or your teeth! (more…)
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…)
Although considered a winter squash, acorn squash actually belongs to the same species as all “summer” squashes (such as zucchini and yellow squash). The most common variety is dark green in color, but newer varieties can be yellow, white, even variegated. As the name suggests, its shape resembles that of an acorn. It is a good candidate for winter storage, keeping several months in a cool dry location. Squash can be refrigerated, but it will deteriorate quickly and should only be refrigerated 1-2 weeks. (more…)
Leeks, known scientifically as Allium porrum, are related to garlic, onions, shallots, and scallions. Leeks look like large scallions, having a very small bulb and a long white cylindrical stalk of tightly wrapped, layered leaves. With a more delicate and sweeter flavor than onions, leeks add a subtle touch to recipes without overpowering the other flavors that are present. (more…)
Butternut squash is a winter squash belonging to the Cucurbitaceae family of field pumpkins. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the bottom. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. (more…)
Beets are filled with good things. High in fiber, vitamins A and C, and surprisingly, more iron than most other vegetables, including spinach! They also contain calcium, potassium, phosphorous, and folic acid. The pigments that give beets their signature coloring are strong antioxidants. (more…)
Spaghetti squash is an oblong yellow colored winter squash that is named for the spaghetti like nature of its flesh. When raw, the flesh is hard and generally orange or yellow in color. When cooked, it comes apart in ribbons, giving it the appearance of spaghetti. (more…)
Corn, also known as “maize”, is one of the most important cereal crops grown around the world. Farmers differentiate “sweet” corn – varieties grown as food – from other varieties used for animal feed, industrial use, or products like flour, corn syrup, and popcorn. Corn was originally domesticated starting around 9000 years ago in south-central Mexico, with early farmers selecting favorable traits from the wild teosinte plant. By the time of European colonization in the 15th century, corn had spread across the Americas and become a major food source for the indigenous population. (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…)
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…)
