Here you will find an index of produce that is growing right now and will be available to put in boxes in the next 2 to 4 weeks.
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Here you will find an index of produce that is growing right now and will be available to put in boxes in the next 2 to 4 weeks.
It may be beaten by chard for nutrient density, but a report by a research group from Freie Universitat, Berlin claims that the muscle building properties of spinach are so powerful that it should be added to a list of substances banned in sport! Whether or not this result stands the test of time, we still know that spinach is packed with iron and a whole bunch of other micro nutrients that have long earned it a reputation as one of the kings of the vegetable world
Recipes
A surprisingly versatile vegetable. Try cutting it into thick slices and grilling it, dipping florets in tempura batter and frying it, adding it to a curry or even steaming and pureeing it to make a creamy dip or the base of a vegan quiche.
Also sometimes known as Romanesco Cauliflower, or just Romanesco, this is another member of the brassica family with a firm, cauliflower like texture, but a pale green color and a slightly nutty flavor. It has beautiful, spire-like florets, each of which is made of identical smaller florets, making a natural fractal pattern.
This vegetable can be used as a substitute in nearly any recipe that calls for cauliflower. It can be roasted, steamed, stir-fried or grilled and is as tasty tossed into pasta as it is cooked into a curry.
Also known as Napa cabbage, this is the leafy green typically used in kimchi and many other classic Asian dishes. It has a much more tender texture than European cabbages and is great as a salad vegetable as well as a cooked green.
Don’t mistake these for overgrown green onions. Leeks are more like bulb onions in recipe terms and need to be added to the pot early on in cooking to soften them up. They have a milder, more delicate flavor than bulb onions, but can be used as an alternative in most recipes to keep things interesting.
Recipes
A staple in so many Mexican, Indian and other South East Asian cuisines. To some people it apparently tastes like soap, but to me its zesty aroma and spiced flavor are the essence of curry dishes.
Recipes
This much maligned staple of the Christmas dinner table has a very undeserved reputation as a bland, soggy vegetable due to the way that many of us were served it as children. However, it has experienced a bit of a renaissance in recent years as many professional chefs have added sprouts to their menus and shown us how delicious they can be when prepared properly. Bottom line, avoid boiling them! Roast them, grill them, steam them gently if you want to be healthy, but with the recipe resources online these days there’s no longer any excuse for repeating those mistakes of Christmases past.
Celeriac is variety of celery that has been bred to grow a large lower stem and root ball, which is the part that you eat rather than the leaf stalks that form normal celery. The vegetable is peeled to reveal a smooth, white interior, and can be eaten raw or cooked. The skinny stalks and greenery are also edible and are sometimes used as garnish or in cooked dishes as a replacement for celery.
It has an earthy, nutty, celery flavor and can be roasted, boiled, steamed, mashed, and even grated raw into salads.
Apparently this vegetable originated as a cross between a turnip and a cabbage and it has been grown commonly in northern Europe since at least the 15th century.
It is similar in appearance to a turnip, except that it is usually larger and has a slightly yellow tinge which turns a deeper orange-gold when it’s cooked. Rutabagas are also sweeter than turnips and don’t have the sharp, peppery twang that purple top turnips are known for.
Large, flat peas eaten in their pods like snap peas. They’re great in stir fries, salads and pasta.
A lot like snow peas, but thicker, crunchier and a little sweeter. These are also great in salads, stir-fries and pasta dishes.