Monday
September 19th 2011 Posted at Share Contents
0 Comments 
- Fresh-shelling beans – Taylor Horticultural, an heirloom variety. To use these beans, first shell them and then simmer in water for up to 45 minutes, or until soft. Add to any pasta dish, or simply toss with olive oil and a little salt. Let us know what you think of them!
- Green or Red Cabbage (Coop) – stores well in a bag in fridge.
- White Turnips (Farm) – tender, tasty; good roasted or boiled and mashed; cook the greens too
- Beets – both red and golden; try the Sauteed-Steamed Beets at the bottom of the beet recipe page on website
- Carrots – remove greens before storing in the refrigerator
- Celery
- Greens: Mixed Mustards – we recommend this recipe: Greens Braised w/ Ginger, Cilantro and Rice recipe
- Arugula – try adding it to a grilled cheese sandwich.
- Bulb onions – cipollinis and others
- Radishes – French Breakfast and Cherry Belle
- Hot Peppers – Anchos are the larger dark green ones; the small, hotter ones are jalapenos and Super Chilis
- Sweet Green Peppers
- Herbs: Italian parsley
- Tomatoes
- Garlic
You can skip to the end and leave a response. Pinging is currently not allowed.