About Snap peas, also called sweet peas, are one of the first vegetables of spring. They grow on climbing vines. They are a legume, related to beans and shell peas. Storage Snap peas will keep for over a week in a plastic bag in the fridge. To freeze, blanch them first (boil in water for … Continue reading Snap peas
About Mustard greens are a member of the same family as kale and arugula, but they are perhaps the spiciest! They are known to be excellent cooked with ham hocks, but are as versatile as any other green. Storage Store in an unsealed bag in the fridge for a week or more. To freeze, blanch … Continue reading Mustard Greens
About Rhubarb is the stalk of a perennial plant (one that comes back every year). It is well-known as one of the first harvests of spring. It's very sour so many people like to bake it with sugar, but it has many other uses. The leaves are actually poisonous, so if you ever have the … Continue reading Rhubarb
This goes well with anything you want to have a savory, lemony flavor.
About Strawberry spinach is a tender green, named for its pink berries. It's something we're experimenting with this year, so let us know what you think! Storage Store in a plastic bag in the fridge for up to a week. To freeze, blanch (dip briefly in boiling water) and pack into single-recipe-size containers. Cooking Use … Continue reading Strawberry Spinach
delicata squash spaghetti squash About The most famous winter squash is the pumpkin, but this vegetable category contains all kinds of other fun colors and flavors as well! The rind of (almost*) all winter squash is inedible, but once you get the flesh out it's a sweet, versatile vegetable! *Delicata squash is the only winter … Continue reading Winter Squash
About Cabbage is a hardy, versatile vegetable with lots of flavor, which varies greatly depending on how you cook it. Storage Cabbage will keep for up to two weeks in an unsealed bag in the fridge. Or make sauerkraut! (recipe below) Cooking Cabbage is delicious raw or cooked, depending on how you like the flavor, … Continue reading Cabbage
We discovered this recipe on New Year's Day, when we had just gotten home from a week visiting family. We were very tired of fatty, greasy foods (and eating in general, frankly), but knew we needed a healthy dinner. We came home to a sad carrot and cabbage in the bottom of our fridge, and transformed them into this salad! It was such a refreshing delight.
In German, sauerkraut means "sour cabbage." It's an easy introduction to lacto-fermentation.
About Parsley is probably best known as a boring garnish, but fresh parsley has so much flavor! It pairs marvelously with Mediterranean, French, and Italian flavors, and gives a fresh boost to any dish. Storage Store parsley in an unsealed bag in the fridge for up to a week. If you'd like to dry it, … Continue reading Parsley