Veggie Descriptions & Storage

Arugula Bunched, green leaves. Resembles dandelion greens. Peppery, nutty flavor. Great in salads, pastas, pizza toppings. Store in plastic bag in fridge.

Basil Bunched green leaves, oval shaped. Basil does not store well in cold temperatures. It is best to treat it like a flower… trim ends and put it in a glass of water.

Beans, Green Green beans are fresh bean pods that are eaten whole, before the interior bean “seeds” mature. Store in their bag in the warmest part of your fridge.

Beans, Dragon Tongue These fun-looking beans have a sweet flavor. They can be cooked just like green beans, but tend to lose their pretty purple stripes when cooked in water. Store in their bag in the warmest part of your fridge.

Beets Beets are roots of plants. They can be peeled and eaten raw, or can be cooked by boiling or roasting. Beet greens are also edible and nutritious. Beets greens are in same family as spinach. Cook as you would chard or spinach.    Store in plastic bag in fridge.

Bok Choi Light green stems, oblong green leaves. In Brassica (broccoli) family. Great in stir-fries. Can also be eaten raw. Store in plastic bag in fridge.

Broccoleaf Broccoleaf is a fun word for the leaves of the broccoli plant. They are a tasty, mild green to cook. Cook them as you would collards. Store in plastic bag in fridge.

Broccoli Broccoli is the flowering stalk of the plant. The entire stalk is edible… in fact the stalk is sweeter than the buds on top. Store in plastic bag in coldest part of fridge.

Broccoli Raab Also known as rapini or broccoli rabe. A very bitter green in the brassica family. Great in soup. Sauted works well with lots of fat. Store in plastic bag in coldest part of fridge.

Brussels Sprouts Look like miniature cabbages. Great raw in salads and slaws. Best roasted. In the cabbage family – with a little sweetness! Store in bag in fridge.

Cabbage, Napa Also called Chinese cabbage. Can be used for slaws or stir-frys. In Korean cuisine, it is the traditional cabbage for making kim chi. Store in plastic bag in fridge.

Cabbage, Green Green, summer cabbage. Looser leaves in the head. Cabbage is excellent raw, shredded into salads, or is equally good cooked or pan-seared. Store in plastic bag in fridge.

Cabbage, Red Cabbage is excellent raw, or is equally good cooked or pan-seared. When cooked, red cabbage will turn blue. To rectain its color, you’ll need to prepare it with an acid, like vinegar.

Carrots We’ve topped them for you, as they store best this way. Keep in bag in fridge. You do not need to peel carrots – just scrub them  — to preserve the minerals that are close to their skin.

Cauliflower A delicious member of the brassica family. Delicious in all the same ways as broccoli. Yellow color happens from the sun. Store in plastic bag in the fridge.

Celeriac  This round, knobby vegetable is full of celery flavor. Texture is like a potato. Peel outer skin. Great cubed in soups! Also wonderful shaved raw. Store in bag in fridge.

Celery A crunchy, flavorful mid summer treat! Store in warmest part of fridge.

Chard, Swiss Rainbow Dark, leafy green that is member of beet family. Stalks vary in color. Both stalks and leaves are edible. Typical to sauté. Pairs well with eggs, but can also be used in soups, warm salads, or pastas. Store in plastic bag in fridge.

Cilantro Bunched herb. Flat, fan-shaped leaves. Most commonly used in Latin American cuisine. Spanish name for the herb Coriander. Store in plastic bag in fridge.

Cucumber  Cucumbers are members of the melon and squash family, and are harvested when they are relatively young and tender. They can be enjoyed peeled, or unpeeled, and eaten raw, cooked, pickled or preserved.

Dill Head The flower of a dill plant and the principal flavoring agent for dill pickles!

Eggplant, Globe They are excellent when brushed with oil and grilled, sliced and pan-fried, or oven-roasted. Store in warmest part of fridge.

Eggplant, Japanese Similar in color as traditional eggplants, Japanese or Chinese eggplant are used to describe varieties that are long and slender in shape. These do not require peeling when cooking. In fact, the skin on these eggplant add structure to the vegetable. Store in plastic bag in fridge.

Fennel Pale green and white bulbous base, with hollow pale green stalks with feathery, licorice-scented leaves.  The stalks that shoot up from the bulb are not edible, but the white or pale green bulb is. Excellent grilled, grated fresh on salads, or sauteed in pasta dishes. Store in plastic bag in fridge.

Garlic  Garlic in the beginning of season (July) has more moisture content, but can be peeled and used just like any other garlic. Store all garlic, no matter what time of season, on counter or pantry in dark cool place.

Garlic, Green Garlic bunched, looks like green onions. It is garlic pulled early, before the clove becomes a bulb. Chop up bulb just as you would garlic. Leaves are edible too. Chop up like scallions.  Store in plastic bad in fridge.

Garlic Scapes Green curled stems and buds of garlic plants. Dice and use to add mild garlic flavor to anything. Can also process into a paste and use for pesto or salad dressings. Store in plastic bad in fridge.

Head Lettuce, Multileaf  This is head lettuce that you trim at home and voila it’s like salad mix. So the head is many small frilly leaves. Cut first, then rinse and spin dry. Store in plastic bag in fridge.

Head Lettuce, Oak Leaf Leaves are oak-shaped and green. Leaves are on the tender side and should be sweeter due to colder temperatures. Store in bag in fridge.

Head Lettuce, Redleaf Readleaf varieties are tender and delicious. Store in plastic bag in fridge.

Head Lettuce, Red Summercrisp Lettuce can be difficult to grow in the heat of high summer, but this variety always resists quick bolting and bitterness for us. It has medium crunch. Store in plastic bag in fridge.

Head Lettuce, Romaine  Romaines are known for their excellent crunch. Store in plastic bag in fridge.

Kale, Green Curly  Bunched green with large, frilly-edged, green leaves. It’s a nutirent-packed leafy green. Great braised with meats or other veggies. Also wonderful in raw salads and cooked in soups. Store in plastic bag in fridge.

Red Curly Kale Bunched green with large, frilly-edged, purplish leaves. A nutirent-packed leafy green. Great braised with meats or other veggies. Also wonderful in raw salads and soups. Can lose some of its purple cooler when cooked in water. Store in plastic bag in fridge.

Kale, Red Russian Large leafy green, flatter leaves. Bunched. Purple stems with purple-laced, oak-shaped leaves. Store in plastic bag in fridge.

Kohlrabi In the broccoli family. Round green ball-shaped. This spaceship- like veggie can be either green or purple. It is technically a swollen stem and not a root. Great peeled and eaten raw. You can also peel and saute it. If it has its greens, the greens are edible. Cook as you would kale. Store in plastic bag in fridge.

Leek  Looks like a huge scallion. Mild, onion-like taste. White and light-green parts of stalk are edible. To prep, slice down center and wash. Cook as you would an onion. Store in plastic bag in fridge.

Leek, Bunching Looks like a huge scallion. These are a smaller version of leeks that come earlier season. Mild, onion-like taste. White and light-green parts of stalk are edible. To prep, slice down center and wash. Cook as you would an onion. Store in plastic bag in fridge.

Mizuna A very mild mustard green. Serrated leaves. Bunched. Slip it into smoothies; mix into salad with other greens; sitr-fry or cook as you would other greens. Storage = plastic bag in fridge.

Muskmelon Muskmelon is a broad name referring to netted and smooth-skinned melons with a seed cavity. This one is an orange cantaloupe. Store in the fridge.

Onion, Bottle  Torpedo-shaped red onion. A wonderfully flavored, mild onion. Great cooked or raw. Store on the counter or in a cabinet.

Onions, Green Also known as scallions. White tips, hollow green leaves. Can use as garnish, or cook with as you would other onions. Store in plastic bag in fridge.

Onions, Pearl Classified as a spring onion, pearl onions are small onions with their greens still attached. White in color. You can cut off the onions and use them as you would any other onion. The greens can be used the same way you would use scallion greens. Best to keep in fridge.

Onion, Purplettes Classified as a spring onion, purplette onions are small onions with their greens still attached. Purple/red on outside, white inside.  You can cut off the onions and use them as you would any other onion. The greens can be used the same way you would use scallion greens. Best to keep in fridge.

Onion, Red Storage Straight up red onion with long storage life. Store on counter or in pantry.

Onion, Storage Yellow Straight up yellow onion with long storage life. Store on counter or in pantry.

Onion, Sweet White Sierra is variety. A fresh onion, meaning it is not dried and cured for storage. Keep cold and enjoy either raw or cooked as you would any other onion. Store in fridge.

Onion, Sweet Yellow Ailsa Craig is variety. A fresh onion, meaning it is not dried and cured for storage. Keep cold and enjoy either raw or cooked as you would any other onion. Store in fridge.

Parsley, Italian Flat Leaf  Bunched leaves. Fan shaped. Parsley is not just a garnish, but in fact a flavorful, nutritious addition to any sandwich, salad, or marinade. Store in plastic bag in fridge.

Parsnip This white root looks kind of like a carrot. It’s wonderfully sweet. Wonderful roasted, in soups, and/or paired with beef. Store in bag in fridge.

Peas, Snow Snow peas are a variety of pea that is grown so the entire pod is eaten. The peas are typically flat with very small, undeveloped pea seeds within. They are great eaten raw in salads, for dips, or in stir fries or steamed or sautéed. Noted, once cooked, not great leftover.

Peas, Sugar Snap A delicious, seasonally brief treat. The whole pea, pod and all, is edible. Best eaten raw. Can be used in cooked dishes, but aren’t fantastic as leftovers.

Pepper, Anaheim A great multipurpose chili. Variety is Numex, Joe Parker. A favorite for stuffing (chile rellenos), grilling, and roasting. Mild heat. Store in plastic bag in warmest spot in fridge.

Pepper, Carmen Sweet, red pepper with some green. Called an Italian frying pepper. Thin walled. Store in plastic bag in warmest part of fridge.

Pepper, Bell – Green Green bell peppers have a medium to thick skin.  They are the same cultivars as red bell peppers, except the green peppers have been harvested before they start to develop into red peppers. Store in bag in warmest part of fridge.

Pepper, Bell – Purple Purple bell peppers have a thin to medium skin.  The taste is like a green bell pepper. They are the same cultivars as red bell peppers, except the purple peppers have been harvested before they start to develop into red peppers. Store in bag in warmest part of fridge.

Pepper , Bell – Red They take a long time to ripen, so you may find a spot or two that needs to be cut around. Great fresh, but they sweeten when cooked. Store in plastic bag in fridge.

Pepper, Bell – Yellow Great fresh, but they sweeten when cooked. Store in plastic bag in warmest part of fridge.

Pepper, Jalapeno  A small, green hot pepper. Perfect for salsa. Seeds carry the spice most. Leave seeds in for more heat, scrape out for less. Store in plastic bag in fridge, warmer part.

Potato, Baby Roaster As we clean and sort potatoes, we separate out the small ones. Your bag will be a mix of russets, fingerlings, reds, etc. They are perfect for roasting whole. Store in paper bag in cool, dark place; don’t expose to light.

Potato, Blue These gorgeous potatoes are best eaten baked or roasted. Not a great soup potato, however, because the blue color turns blue-grayish. Store in paper bag in cool, dark place; don’t expose to light.

Potato, Red Norland An early maturing variety. Boiling is best prep for this variety. Store in paper bag in cool, dark place; don’t expose to light.

Potato, Russets A drier potato with delicious skin. Great for french fries and baking, though can use for any potato purpose. Store in paper bag in cool, dark place; don’t expose to light.

Potato, White or Yellow Both varieties are all-purpose, though often thought to roast better than reds. Store in paper bag in cool, dark place; don’t expose to light.

Radish, Beauty Heart This storage radish is sweet, with just a tiny bit of the spice a spring radish has. Its beautiful magenta interior makes it wonderful for eating fresh as matchsticks or on salad and sandwiches. Also good sauteed. Store in bag in fridge.

Radish, Daikon These are a white, cylindrical-shaped veggie. This varietal is short. Nicely spicey radish. Great stir-fried, in kim-chi, shredded thinly on sandwiches or salads. Keep in bag in fridge.

Radish, Red Red, globe-shaped, bunched root. Great sliced in salads or on sandwiches. Also yummy grilled or sautéed. Take tops off. Consider keeping the tops to stir-fry. Store in plastic bag in fridge.

Rutabaga This root is a cross between a turnip and a cabbage. It’s a mainstay in many Scandnavian countries. You can roast it with meat dishes. You can mash it with potatoes or carrots. You can even try it thinly julienned as a side dish or in a salad. Store in plastic bag in fridge.

Salad Mix Seven-lettuce mix. Tender. Bagged. Leaves are already washed and ready to eat. Store in cold part of fridge.

Salad Turnip Also known as Hakurei turnip. Globe-shaped, white turnips. Great raw, but as wonderful stir-fried. Greens are edible.

Scallions Also known as green onions. White tips, hollow green leaves. Can use as garnish, or cook with as you would other onions. Store in plastic bag in fridge.

Shiso  Shiso leaves are found in Japanese, Korean, and Southeast Asian cuisuines, and are mostly used as a wrapping or in soups and with rice. It can also be ground up into a pesto sauce and tossed with some sesame seed oil and soba noodles, or used in cocktails and tea. We also like tossing the leaves in a stir-fry. Store in plastic bag in fridge.

Spinach Large, dark green leaves, bagged. Rich in vitamins A, C, E, and iron. Leaves are already washed and ready to eat. Depending on the cutting cycle of the patch, the leaves may be large. When large they become brittle and are better cooked than raw. Store in plastic bag in fridge.

Strawberries Vary in size and sweetness. Expect bigger berries in the beginning of the strawberry season; smaller as the season goes one. Wash, dry, put in fridge. Taste sweeter when allowed to warm to room temperature.

Sweet Corn Mirai is variety. Cut the first inch of the cob off, to get rid of any bugs that may be in the top part of the ear. Delicious raw when cold – seriously! Can cut off kernels and put into bags to freeze for winter. Store fresh ears in the fridge in a plastic bag.

Sweet Potato Ends may be trimmed, as sometimes mice like to take a taste in the field. Store in paper or netted bag on top of fridge. They like the warmth; it sweetens them.

Tatsoi Rich green stems, with oblong green leaves. Asian green, like bok choi. In Brassica (broccoli) family. Great in stir-fries. Can also be eaten raw. Store in plastic bag in fridge.

Tomatoes, Heirlooms   These will be various pinkish and yellowish colors. They are more prone to cracking, and their water content is much higher, so better for fresh eating. Store on counter. Eat at peak of ripeness for best flavor.

Tomatoes, Romas Large, egg-shaped tomatoes. Have least water content so are generally best for sauces. Store on counter.

Tomatoes, Slicers   Slicers are generally red in color. Use for all around tomato uses.  Store on counter. Eat in order of ripeness.

Watermelon Starlight is the variety. Pink flesh, seeded. Store in the fridge.

Winter Squash, Butternut A sweet, creamy squash. Can be halved and roasted, or cubed and boiled. Equally great for soup, curry, or pie! Store in cool, dark place, like a pantry. May need to cut around soft spots near stem.

Winter Squash, Acorn Best halved and roasted. Can stuff with veggies or just sprinkle with butter and cinnamon. Has a couple months of storage life. Store in cool, dark place, like a pantry.

Winter Squash, Delicata The sweetest and creamiest of the winter squashes we grow. Can be halved and roasted, or cubed and boiled. Shortest storage life of winter squashes. Skin is edible on this squash. Store in cool, dark place, like a pantry. May need to cut around spots.

Winter Squash, Festival Beautifullly speckled and colored on the outside. Much like an acorn squash on the inside. Best halved and roasted. Can stuff with veggies or just sprinkle with butter and cinnamon. Has at least a month of storage life. Store in cool, dark place, like a pantry.

Yellow Squash  Store in plastic bag in warmest part of fridge. Excellent sauteed, steamed, or stuffed and baked.

Zucchini, Yellow  Store in plastic bag in warmest part of fridge. Excellent sauteed, steamed, or stuffed and baked.

Zucchini, Green  Store in plastic bag in warmest part of fridge. Excellent sauteed, steamed, or stuffed and baked.