Author Archives: r

Green Garlic is our young, uncured, still slightly immature, hardneck garlic. Use it as you would use your regular garlic, but store it in the fridge. The flavor is still a little milder than the mature, cured garlic, but has more oomph than the curls.

According to this site, Kentucky Wonder Beans are extraordinarily long, yet tender and delicious. It’s one of the most common pole beans with rust-resistant vines that can grow up to seven feet tall.

Garlic curls (or “scapes”) are the tender flower stalks that grow out of the middle of hardneck garlic, before the garlic below is full grown. We break them off so that the plant can devote its growing energy into the storage bulb and not into making flowers and seeds. The garlic curl season is aboutContinue reading “Garlic Curls”

Fennel is commonly associated with Mediterranean cooking. It is a highly aromatic and flavorful herb with both culinary and medicinal uses. Both the bulbs and the feathery fronds can be eaten raw and cooked. The leaves are delicately flavoured and similar in shape to those of dill. The bulb is a crisp vegetable that canContinue reading “Fennel”

Favas are one of the oldest cultivated plants known. Despite being called a bean, they are actually in the pea family. The pod is broad and soft green resembling a big, flat green bean. The fresh beans have creamy texture, similar in size and color to lima beans, and a fresh, nutty taste. Fava beansContinue reading “Fava Beans”

Escarole and Endive are in the chicory family. Both are rich in many vitamins and minerals including folate and vitamins A and K, and they are high in fiber. Escarole and Endive grow in a large head, like lettuce, and are easily confused with each other and with lettuces. Curly endive, or frisée, has skinny,Continue reading “Escarole and Endive”

Eggplant is a member of the nightshade family. You may find one of two varieties in your bag: Italian (round) or Asian (long and skinny). It has a mildly bitter taste and slightly spongy texture. It’s high in dietary fiber, potassium, manganese, vitamins B1 and B6, and folate. Eggplant has been used in cuisine worldwide.Continue reading “Eggplant”

Dill is a short-lived perennial herb that can be used fresh or dried. I most often think of dill pickles, but it’s actually native to Russia, western Africa and the Mediterranean region. It would be sprinkled over your roasted potatoes, with salmon or chicken, or in added to a salad for some zip.

Delicata squash, also a winter squash and perhaps the first of the season for you, has a fine-textured inner flesh with a flavor reminiscent of sweet potatoes. It can be baked or steamed. Delicata is high in vitamins A and C, potassium, dietary fiber, folate and omega 3 fatty acids.

Dandelion Greens are exactly what they sound like. They’re the greens of dandelions, and they are incredibly nutritious, high in vitamin A, vitamin C and iron. They have a pleasantly bitter flavor, similar to that of escarole, and are most often boiled, braised, or sautéed.