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.
Featured
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.
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.
A tender, sweet cabbage that is great for coleslaw, stir fry or simply sauteing as a side dish.
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
This is a member of the brassica family and has a taste a bit like a mild, sweet turnip. After peeling, you can roast, fry or casserole this vegetable, or even grate it into a salad raw.
Recipes
This herbaceous vegetable native to the Mediterranean has a sweet, mild licorice flavor with the frondy parts being much stronger flavor than the bulb at the base of the plant. All parts are edible and it can cooked into soups and stews (often paired with seafood) or eaten raw, thinly sliced into salads.
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.