Vegetables and Recipes
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Asparagus
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Click here to see recipes with Asparagus
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Beets
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Bok Choy (Baby)
The little bok choy leaves can be added to salad, tossed in a stir-fry or used to scoop up hummus.
Broccoli
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Broccoli Raab
Broccoli raab is a cross between kale and broccoli and is delicious sautéed and added to a quiche or tossed with pasta.
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Carrots
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Cauliflower
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Celeriac
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Celery
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Chili Pepper
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Corn, Sweet
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Cucumber
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Garlic, Green
This is garlic freshly-dug from the field, not yet dried – so you can store it in a plastic bag in the frig and use a knife to carefully cut into the skin to find the cloves inside. You can use the cloves just like regular garlic.
These mild little roots are great on a veggie tray, or sautéed briefly with their greens – the mix can be added to quiche, served on rice with chicken or tofu or mixed into pasta. If you’d like to store these for a while, it’s best to cut the greens off the roots and store them separately.
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Kohlrabi
This mild, crispy bulb – it’s actually a swollen stem – is good peeled thickly, then sliced thinly in salads or for a veggie tray. They’re also good julienned and added to a stir-fry.
To keep your greens fresh for the longest time, we recommend washing and spinning them as soon as you get home, then storing the loose leaves in a closed container or bag in the frig.
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Mushrooms
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Onions, Green
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Onions, White
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Try slicing these thinly and serving on bread and butter, or saute them (plus greens!) – the heat will tame the bite and the prickly leaves.
Rhubarb
Here’s a delicious sauce to serve over yogurt or ice cream or your morning oatmeal: chop 4 c. rhubarb and add 1/2 c. honey or 1/2 to 1 c. sugar plus a dash of water. Simmer slowly until soft. Optional additions include strawberries, a bit of cinnamon and/or a tablespoon of tapioca for thicker sauce.
Try slicing these thinly and serving on bread and butter, or saute them (plus greens!) – the heat will tame the bite and the prickly leaves.
Rhubarb
Here’s a delicious sauce to serve over yogurt or ice cream or your morning oatmeal: chop 4 c. rhubarb and add 1/2 c. honey or 1/2 to 1 c. sugar plus a dash of water. Simmer slowly until soft. Optional additions include strawberries, a bit of cinnamon and/or a tablespoon of tapioca for thicker sauce.
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Shallots
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Spinach
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Sweet Corn
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Turnips
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Turnips, Hakurei
These mild little roots are great on a veggie tray, or sautéed briefly with their greens – the mix can be added to quiche, served on rice with chicken or tofu or mixed into pasta. If you’d like to store these for a while, it’s best to cut the greens off the roots and store them separately.
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