Eruca sativa

Arugula was used as a potent aphrodisiac during the ancient civilization of Rome. They also ate if for good luck!

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Seasonality

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Description

Typically used as a tender salad green. This leafy green has a nutty, pungent flavor with a bit of bite to it, adding great zest to dishes.

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Storage tips

Store in refrigerator with humidity. Dry thoroughly, and store in plastic bag for up to one week in your crisper.

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Culinary tips

• Although mostly used as a salad green and sandwich filler, great for topping a hot pizza, adding peppery finish to a pesto, avo toast, or pasta salads.
• Cut the spice with rounded flavors of a stew or buttermilk dressing.

Ocimum basilicum

Originating in the tropical regions of Southeast Asia, basil has a history of culinary and cultural use that spans roughly 5,000 years. It is estimated there are between 50 and 150 different types of basil, each with its own unique flavor.

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Seasonality

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Description

Basil is a fragrant herb with oval leaves. The most commonly known varieties are Genovese, lemon, Thai, and tulsi (holy basil). In addition to imparting lovely flavor to various cuisines, basil can support healthy digestion and settle the stomach.

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Storage tips

Store upright with the stems submerged in a cup of water, preferably on your window sill or counter. Change water every few days to extend shelf life to up to 10 days.

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Culinary tips

• Typically basil is used fresh.
• It has a wonderfully bold floral flavor, but once cooked the flavor is lost. It can also be dried and stored for later use.
• Common dishes that use basil are pesto, basil tea, infused oils and vinegars, and margherita pizza.
• We believe its best culinary friend is the tomato!

Beta vulgaris

Ever seen the tv show "The Office?" Besides the office clown, Dwight is actually a beet farmer. He lives on his family’s 60-acre beet farm, in a nine bedroom, one bathroom farmhouse, selling his beets at a roadside “beat stand.”

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Seasonality

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Description

Both the greens and root area edible. Each beet variety has a unique color and flavor, but each with their signature earthiness. The beet is prized for it's numerous health benefits, being rich in folate and vitamin C.

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Storage tips

Store with some humidity in cooler- remove twist tie. Eat greens first as the root portion will hold longer. Cut the greens off right above the top of the root. Beet root should keep for around 3 weeks once the greens are removed.

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Culinary tips

• Root veggies (beets, carrots, parsnip) can be cooked and treated very similarly.
• When roasting, coat evenly with oil so it cooks evenly. Roasting is preferred to boiling to concentrate the flavors unless making a soup.
• Grate and substitute in your favorite carrot bread or zucchini bread recipe.
• Slice thin and pour some pickling liquid over it to add color and texture to salads.

Brassica rapa Chinensis

‘Bok choy’ is also known as ‘bok choi’, ‘buk choy’ ‘white cabbage’, ‘Chinese chard’, ‘Chinese cabbage’, ‘Chinese savoy’, ‘Chinese white cabbage’, ‘white Chinese cabbage’, ‘Chinese mustard’, ‘Chinese mustard cabbage’, ‘spoon cabbage’, ‘pak choy’ and ‘pak choi.' So, don't get confused!

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Seasonality

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Description

This small, cabbage like head, is mild and tender. It is commonly used in stir fry, and really absorbs the flavor of the dish. Rich in nutrients, and is very simple to prepare.

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Storage tips

Store in refrigerator with humidity. Storage life is one week.

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Culinary tips

• Great in a stir fry, but also nice in salads when tender.

Brassica oleracea var. italica

Broccoli is typically grown and sold as a head, but once the head bolts the flowers are actually edible. They actually have a sweet taste, and are great for attracting pollinators to your garden.

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Seasonality

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Description

Densely headed brassica, with a sweet mild flavor. Delicious raw in salads, but also makes a great dish simply by blanching, sautéing, or roasting.

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Storage tips

Store in refrigerator with some humidity. We find with broccoli that if you chop into smaller pieces immediately and store in a plastic container, you will lengthen the life of the brassica. Should keep fro 2-3 days.

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Culinary tips

• Since the texture of the stem and flowers vary so differently, a good approach is to treat these two parts separately.
• Florettes are great raw, with a creamy dressing, or roasted in a high oven so the tips receive some char.
• The stem does well pickled, in a slaw, stir fried, or spiraled into "noodles".

Brassica oleracea var. italica

Broccoli originated in the Mediterranean region of Italy. There is evidence of Ancient Romans eating it as early as 600 years before the common era.

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Seasonality

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Description

Broccoli leaves form along the stalk of the broccoli plant while the crown forms at the top of the stalk. The leaves are green in color and have a similar taste (though sweeter!) and texture as that of their brassica cousins, kale and collards. Broccoli leaves are high in beta carotene and Vitamin A.

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Storage tips

Remove any twist ties and place the leaves in a plastic bag. Store the bag in the crisper drawer of your fridge. They will last from 5-7 days.

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Culinary tips

• Treat broccoli leaves as you would kale or collards: the stems and ribs will be tougher than the leaves so you can either remove and compost them or cook them longer than the leaves until they are tender.
• Broccoli leaves are best cooked. They can be sauteed, steamed, roasted, or baked into chips like kale.
• Broccoli leaves can be juiced: try juicing them along wih apple, lemon, and ginger root. You can also add them to smoothies.

Brassica rapa var. ruvo

Despite the name and the similarity in appearance between broccoli crowns and broccoli rabe buds, broccoli rabe is most closely related to turnips.

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Seasonality

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Description

Also called "rapini", broccoli rabe is a member of the Brassica family. The stems, leaves, and buds are all edible and have a somewhat bitter and pungent taste. The buds resemble broccoli but they remain small as the plant grows.

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Storage tips

Remove twist ties before placing the broccoli rabe in a plastic bag and storing it in the crisper drawer of your fridge. It will keep for 5-7 days.

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Culinary tips

• Broccoli rabe can be steamed, blanched, baked, roasted, grilled, or sauteed.
• It is common in Southern Italian cuisine: try pairing it with pasta, sausage, or pork dishes.
• A classic recipe involves quickly blanching the broccoli rabe in salted water before tossing it with olive oil, crushed red pepper, and garlic.

Brassica oleracea var. gemmifera

Though the first written reference of Brussels sprouts dates to around 1587, it is possible a precursor of this crop made an appearance in Europe as early as the 5th century. The Brussels sprouts we are familiar with today were cultivated in the 13th century in the area that is now Brussels, Belgium.

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Seasonality

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Description

Brussels sprouts are a member of the brassica family. The green buds grow along the side of a thick stalk and are similar in appearance to miniature heads of cabbage. Stalks can grow up to 2 to 4 feet high with the lower buds maturing first before the upper ones.

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Storage tips

Brussels sprouts may be stored on the stalk. Place the stalk in a plastic bag and store it in the crisper/produce drawer of your fridge. Use within a week. The same storage method applies for Brussels sprouts that have already been removed from the stalk.

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Culinary tips

• Before using Brussels sprouts, trim the stem ends and rinse them off. Remove any wilted or yellowed outer leaves.
• Brussels sprouts can be eaten raw but it's best to thinly slice them if doing so. Try making a salad with apples or pears, toasted nuts, and a citrus or mustard-based vinaigrette..
• Try cutting the Brussels sprouts in half before roasting them at a high heat, braising them, or sauteeing them. Allowing them to become caramelized really draws out the sweetness.
• For a simple side dish, toss halved sprouts with olive oil, salt, and crushed red pepper. Roast until caramelized, then finish with a squeeze of fresh lemon juice.

Allium fistulosum

It is believed they are called "bunching onions" due to the fact they are cut and sold in bunches. Another explanation for the name is that they were grown in small bunches in order to deter the growth of bulbs.

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Seasonality

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Description

Bunching onions are also referred to as green onions or scallions. They have hollow green leaves and do not produce bulbs. Bunching onions are similar in taste and scent to a standard onion.

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Storage tips

Pat onions dry and remove any rubber bands or twist ties before storing them in the crisper drawer of your fridge. They will last 1-2 weeks in the fridge.

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Culinary tips

• Bunching onions can be eaten raw or cooked. Cut off and discard the root end before using.
• The lighter colored part of the onion closer to the root end has a more pungent taste than the darker green part.
• Bunching onions are popular in Asian cuisine, serving as both a garnish and major component of cooked dishes like negimaki (broiled strips of beef rolled with bunching onions).
• Try slicing them thinly and adding to salads, soups, or stir fries.
• Bunching onions pair well with garlic, ginger, and soy sauce.

Brassica oleracea var. capitata

Cabbage has a long history of use in folk medicine. In Ancient Rome, Pliny the Elder recommended cabbage as a cure for hangovers while Ancient Greeks used it in liniments meant to heal bruises.

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Seasonality

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Description

Cabbage is a member of the Brassica family. It grows in round, dense-leaved heads ranging in color from light green to deep purple. Depending on the variety, leaves may be smooth or crinkled in appearance.

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Storage tips

Do not wash or remove any outer leaves before storing cabbage. Store cabbage in the crisper drawer of your fridge where it will keep 3-4 weeks (or longer!).

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Culinary tips

• Cabbage can be eaten raw, cooked, or fermented. Make sure to remove the tough core and stem end before using.
• A popular raw preparation is to thinly slice cabbage for use in a slaw.
• Cabbage is the main ingredient in sauerkraut, a preparation that involves a salt brine and the process of lacto-fermentation.
• Cabbage is popular in Polish cooking from pierogis (stuffed dumplings) to stuffed cabbage rolls.
• Try the British dish "bubble and squeak": add boiled or sauteed cabbage to mashed potatoes and serve it up alongside your favorite protein.

Daucus carota

Rabbits have great eye sight because they eat carrots is a great story to tell kids to make them eat their veggies, however, carrots being a main source of dietary needs for rabbits is completely a myth. That being said, carrots are a great source of beta carotene, so they are good for your vision!

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Seasonality

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Description

Tubular root vegetable that grows below the soil, with bright green tops. Can be eaten raw or cooked.

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Storage tips

Store in refrigerator with humidity- remove twist tie. Immediately cut the greens off right above the top of the root, and refrigerate. Carrot should keep for around 2 weeks once the greens are removed.

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Culinary tips

• Carrots are great raw, cooked, or with a slight crunch when pickled.
• Slice thin with a mandolin if enjoying raw to add texture to salads or a quick pickle. For pickles stored for a longer period of time, cut a little thicker.
• Roast at 350F slowly to caramelize the sugars for an intensely sweet carrot. Carrots are finished when soft and wrinkly.
• When faced with too many carrots, great shredded for carrot bread, a carrot-focused salad, pureed for soup, or cooked soft and added to mashed potatoes.
• For dessert, pureed carrots are great for making mousse, or custards like panna cotta. Simply replace some of your liquid with pureed carrots.
• Add carrot tops to pesto, chimichurri, or salad to add an anise flavor.

Brassica oleracea var. botrytis

Cauliflower is a source of sulforaphane, a compound that attacks cancer cells and slows the growth of tumors, but has to be eaten raw for the sulforaphane to have an affect. It also comes in many colors like cheddar orange, purple and green.

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Seasonality

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Description

A member of the brassicaceae family, and related directly to cabbage. Grown for it's compact, edible, flowering head. It's texture has a wonderfully pleasing snap.

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Storage tips

Store in refrigerator with some humidity. Pre-chopping and storing in plastic container in refrigerator will lengthen the shelf life, it will begin to soften after one week.

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Culinary tips

• Since the texture of the stem and flowers vary so differently, a good approach is to treat these two parts separately.
• Florettes are great raw, with a creamy dressing, or roasted in a high oven so the tips receive some char.
• The stem does well pickled, in a slaw, stir fried, or spiraled into "noodles".