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Farm Shop Food Tips
Apples Arugula Asparagus Basil Beets Broccoli Butternut Cabbage Carrots Celery Root Chard Cherry Tomatoes Cilantro Collards Corn Cucumber Dill Eggplant Eggs EVOO Fennel Garlic Green Beans Greens Kale Lavender Leeks Lemon Mustard Greens Olive Oil Onions Parsley Parsnip Peaches Peppers Potatoes Radish Spinach Summer Squash Tokyo Turnips Tomatoes Turnips Walnuts Winter Squash Zucchini
Acorn Squash (or pepper squash) is a winter squash which means it ripens in the autumn and can be cured to last through the winter. We eat the fruit of the winter squash plant. Acorn squash is acorn shaped and has deep ridges. It may be green, gold or white skinned. The flesh is a yellow-gold color. Caring for Acorn Squash: These hard squash are cured and can be stored in a cool, dry spot on the counter for a few weeks. If any soft spots are present or begin to develop use the squash right away. Preparing Acorn Squash: Acorn Squash is usually baked but can also be steamed or sauteed. Baking or roasting allows the squash to be scooped easily out of its skin and flavored, served plain, processed into soup or for pie or quiche. It can also be sauteed for use in curries.
Artichokes are a cool season crop available in the Spring. We eat the flowers of the plant, which are a perennials in the thistle family. Artichokes are native to Southern Europe and thrives in Mediterranean climates like California. The base of each "leaf" of the artichoke is fleshy and edible, though the most prized part in the tender center, or heart. Caring for Artichokes: Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 4-6 days. Preparing Artichokes: The simplest way to prepare the artichokes is to steam or boil them whole until fork tender-- about 20-35 minutes. Remove the leaves one at a time and use your teeth to remove the delicious flesh at the base of each leaf. For a more genteel serving technique, cut off the stem and top 2/3 of the artichoke and remove the layers of tough outer leaves before cooking. The artichokes can then be cooked on their own and sliced, or added braised in soups. To eat the cooked heart, scoop the "choke" out of the cup of heart once the leaves are removed. The heart can then be eaten whole or prepared into another dish such as dip.
Arugula, also known as Rocket, is a rich, peppery-flavored green that can be eaten raw or cooked. The flavor tends to get stronger through the season as the plants get older. It originates in the Mediterranean region and is available from the Capay Valley in the winter and spring. Caring For Arugula : Remove twist tie if present. Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 2-4 days. Preparing Arugula : Rinse the arugula and remove any tough stems. Arugula can be a great salad green. Add lettuce or spinach to the salad if the arugula flavor is too strong. Arugula is especially tasty with other rich flavors such as olive oil, mozerella or feta cheese and walnuts. Saute, steam, or stir-fry arugula as you would other greens.
Asparagus is a delicious, tender spring vegetable available March-May. Eat these stems and flowers alone or incorporate them into other dishes. Caring for Asparagus: Store asparagus in a damp cloth/ bag or plastic bag in the crisper drawer of your refrigerator. Enjoy within 4-6 days. To prepare: Cut or snap off the tough ends of the stems (about 1”). With olive oil and salt, roast in oven 10 min or sautee over medium-high heat. See recipes below for other ideas on how to prepare asparagus.
Basil is a fragrant warm-season herb often featured in Italian dishes. It is also common in Thai and Southeast Asian cuisine. It is usually available late spring through early fall. Caring for Basil: Remove rubber band or twist-tie. Place stems in a jar of water on counter away from heat and light. Gently cover the basil leaves loosely with a plastic bag. Add water as necessary to keep basil fresh. Enjoy within 4-6 days. Basil can also be stored in the refrigerator in moist towel/cloth bag or plastic bag. Preparing Basil: Basil does not need to be cooked, but may be sauteed with garlic and other seasonings to infuse flavor through a dish. Chop it finely to top Asian noodle or curry dishes. Basil compliments nutty flavors well, such as in pesto. Add oil and chopped nuts to make a thick sauce for pasta or vegetables.
Beets are a cool season root vegetable available winter and spring. Beets are closely related to chard and have lush, tasty greens. Caring for Beets: Remove tie and tops of the beets. Store tops and roots separately in a moist towel/cloth bag/plastic bag in the crisper drawer of your refrigerator. Use beet greens within 3-5 days, and beet roots in 7-10 days. To Prepare: Beets can be eaten in small quantities raw, but are great steamed or roasted as well. Eat with skins on or off, depending on your preference. Beet greens can be prepared as you would other greens.
Bok Choy, sometimes called Chinese Cabbage, is a cool season green commonly found in Asian dishes. It is available from the Capay Valley late fall through spring. We eat the stems and leaves of this annual plant. It is often harvested when small and tender and called "baby bok choy". As it grows it gets more robust in flavor and texture. Caring For Bok Choy Remove rubber band or twist tie if present. Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 2-4 days. Preparing Bok Choy Rinse the bok choy. Baby bok choy can be cooked whole or quartered. If the head is larger, remove the leaves from the bunch, leaving the tender "heart" in middle. Trim any stems/leaves that are bug-eaten or older, then steam, boil or stir-fry bok choy including the hearts & leaves. Cook time will be about 2-6 min depending on heat. Flavor with your favorite seasonings-- sauteed garlic, slivered almonds, chopped peanuts, soy sauce or tarmari, ginger and sesame seeds all go especially well with bok choy.
Broccoli is an annual cool-season vegetable that we eat the flowers of and occasionally the stems and leaves. There are many varieties of broccoli including Romanesco Broccoli, which growing in many, light-yellow spirals. Purple broccoli has gained populatiry, though it loses its color when cooked. Broccoli is in the brassica family, making is closely related to cabbage, kale, turnips and kohlrabi. Caring For Broccoli: Remove rubber band or twist tie if present. Store in a moist towel/cloth bag or plastic bag in the crisper drawer of your refrigerator. Enjoy within 5-7 days. Preparing Broccoli: Remove the toughest part of the base of the stem. Cut the florets free of the stems. Lower stem can be used if the tough stem is peeled off. Enjoy the broccoli florets raw or cooked. Steam lightly for 5-7 minutes to cook well, or stir-fry slightly longer. Cut florets into smaller pieces to add to pasta or to layer into other dishes.
Butternut Squash is a winter squash which means it ripens in the autumn and can be cured to last through the winter. We eat the fruit of the squash plant. Butternut squash has a sweet, nutty flavor similar to a pumpkin. As it ripens, the flesh of the squash turns a deep orange color. Caring for Acorn Squash: These hard squash are cured and can be stored in a cool, dry spot on the counter for a few weeks. If any soft spots are present or begin to develop use the squash right away. Preparing Acorn Squash: Butternut Squash is usually baked but can also be steamed or sauteed. Baking or roasting allows the squash to be scooped easily out of its skin and flavored, served plain, processed into soup or for pie or quiche. It can also be sauteed for use in curries and stir-fries.
Cabbage is a leafy green cool season crop available fall through spring. Cabbage comes in many varieties or "cultivars" including red or purple cabbage, varieties like Savoy Cabbage with crinkled leaves and Napa Cabbage which is more tender and has an elongated head. Caring for Cabbage: Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 2-4 days. Preparing Cabbage: Cabbage can be eaten raw or cooked. Green and red cabbage are especially good raw, but all varieties can be softened and sweetened by the "cooking" properties of vinegar or lemon juice, which causes the cabbage to behave similarly to cooking it lightly would. Cabbage can be cooked in most dishes that call for greens. It is excellent in salads on its own or with other salad greens and lends itself well to Mexican and Asian flavors. It can also be steamed, boiled and cooked into other dishes.Leaves also excellent stuffed. There are as many ways to prepare cabbage as there are regions where it is prepared.
Cantaloupe, sometimes called muskmelon, is a hot season crop available mid through late summer. In the cucurbit family, cantaloupe related to cucumbers, squashes and, of course, other melons. Caring for Cantaloupe: Depending on ripeness, store on counter for up to 4 days or in refrigerator for longer up to 4-6 days. Preparing for Cantaloupe: The ripe cantaloupe will be fragrant and the stem-end will give gently under pressure. Eat it right out of the rind or slice it with mint and other fruit for salad. Some especially enjoy the sweetness of the melon with a sprinkling of salt.
Carrots are a cool season crop available winter and spring. They come in many varieties and colors and fresh off the farm they are sweeter and crunchier than you've ever tasted! Caring for Carrots: Remove tops and store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 7-10 days. To Prepare: Carrots are delicious raw whole, grated, roasted, steamed and incorporated into other dishes. This is an extremely versatile vegetable-- let us know if you find great new uses!
Cauliflower is a cool-season annual plant available from the Capay Valley in winter and spring. It is in the Brassica family alongside broccoli, cabbage, kale, and kohlrabi. We eat the flower of the cauliflower, along with portions of the stems and leaves. Cauliflower comes in many cultivars including many different colors and some heirloom varieties. Caring for Cauliflower: Store in a moist towel/cloth bag or plastic bag in the crisper drawer of your refrigerator. Enjoy within 5-7 days. Preparing & Cooking Cauliflower: Remove outer leaves if present. Break the cauliflower into florets with your hands, or quarter the head and remove the stem and core. Cauliflower will steam in 5-7 minutes. It's also great in pasta dishes, as an addition to tomato sauces, quiche and lasagna dishes. It also goes well in curries and stir fries. In any case, cook cauliflower until slightly tender, but not overly soft.
Celery Root ,or celeriac is closely related to celery, but is grown for the root rather than the stem and leaves.It is a cool season crop available fall through early spring. Celery root has a fresh flavor much like that of celery stalks and can be eaten raw or cooked. It is less starchy than a potato, but behaves similarly when cooked. Caring for Celery Root: Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 2-4 days. Preparing Celery Root: The easiest way to clean celery root is to carve off the densely creased roots at the bottom with a paring knife. Peel the root if you're going to eat is raw, or leave it in tact if you prefer for cooked dishes. Roast it, use it in gratins, or add it to soups either diced or pureed. Enjoy it raw thinly sliced, grated or cut into sticks.
Chard (or Swiss Chard) is an often brightly-colored, cool-season green closely related to beets. We eat the stems and leaves of this vegetable, which available from the Capay Valley in the winter and spring. Swiss Chard comes in an array of colors and varieties with the stems being anything from white to yellow or pink. Caring For Swiss Chard: Remove twist tie if present. Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 3-5 days. To Prepare: Rinse leaves and stems carefully. Young, tender leaves can be eaten raw or with salt and lemon juice, which help to soften them. Steam, saute, or stir-fry the leaves until wilted. Remove and cook stems slightly longer than leaves. You can also add chard to sauces, pasta dishes, and casseroles.
Cherry Tomatoes is a small variety of tomato that come in an array of colors and range in size from thumb-nail to golf ball. They ripen in the summer and often one of the first varieties of tomato to ripen. They are particularly well known for their sweetness. Caring for Cherry Tomatoes: Store loose on counter away from excessive heat or light. Use within 2-4 days, depending on ripeness. Storing tomatoes in the refrigerator lengthens shelf-life, but removes flavor. Preparing Cherry Tomatoes: Cherry Tomatoes are sweet and delicious raw. they an be cooked as other tomatoes can, but mine never make it to being cooked; it's too easy to eat them by the handful. Toss cherry tomatoes with pasta or salads, cook them down into tomato sauce, roast them in the oven to bring out their sweetness, or slice in halves and sautee with basil and onions for pasta primavera.
Cilantro, also known as coriander leaf, is a cool season herb available from the Capay Valley in the spring. Native to Europe, North Africa and Southwest Asia, cilantro is widely used in Chinese, Thai & Mediterranean cuisine. We harvest & deliver the stems and leaves which are often used in soups, salsas, sauces and as garnish or topping to many dishes. The roots are a common ingredient in Asian cooking and the seeds are the spice Coriander. Caring for Cilantro: Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 2-4 days. To prepare: Use the leaves of the cilantro and stems only if they are finely chopped. Incorporate cilantro into guacamole, salsa, as a topping for soups, chillies, or beans, or in tomato or pesto suaces. See recipes below for other ideas about how to prepare cilantro.
Cippolini Onions are a small flat variety of storage onion often used in Italian cuisine. They are available fresh from the valley in spring and cured year-round, as they store well. Caring for Cipploini Onions Store cured onions in a cool, dry spot on kitchen counter or in a well-ventilated cupboard. Check regularly for soft spots. Can last for weeks. Preparing Cippolini Onions Because these onions are small, they lend themselves well to roasting or cooking whole. They are similarly flavored to other larger varieties of onions, so they can also be used as you would any other onion.
Collard Greens are that well known staple of Southern cuisine. We eat the leaves of the collard plants, which grow well in cool weather and are available late summer through the spring. They are in the Brassica family along with kale, cabbage, turnips and broccoli. Caring For Collard Greens: Remove twist tie. Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 2-4 days. Preparing Collard Greens: In addition to being a Southern staple, collards are popular in Brazil and are used throughout India and Pakistan. They tend to be a little tough raw. Remove the toughest part of the stem. To chop, roll the leaf like a newspaper starting on one side. Cut roll into thin strips, making ribbons. Steam, saute or boil collards until tender (usually 12-15 minutes, depending on method). Cook collards in stews, saute on their own and flavor as you prefer.
Corn is one of the treasures summer we look forward to every year! Sweet corn comes in a variety of whites and yellows and is available from the peak of summer through early fall. It is descendent of a native grass and is related to 100s of colorful varieties of flour corn and popcorn. It is normal for organic sweet corn to have small worms or caterpillars that have eaten out the top kernels. Welcome these as a sign of the health and sweetness of the corn. Caring for Corn: Store sweet corn in its husk in the crisper drawer of your refrigerator. Enjoy within 2-4 days. Preparing Corn: The sweetest corn can be eaten uncooked, right off the cob. It can also be sliced off the cob and added to salsas, salads, fritters or eaten on its own. For slightly older corn, grill it in the husk or pull the husk off and steam or boil it whole.
Cucumbers are a hot season crop available in the height of summer. They come in a vast array of colors, textures and shapes including round, yellow lemon cucumbers and long, grooved Armenian cucumbers and short, crispy pickling cucumbers. Cucumbers, along with melons and squashes, are members of the cucurbit family. Caring For Cucumbers: Store in a moist towel/cloth bag or plastic bag in the crisper drawer of your refrigerator. Enjoy within 5-7 days. Preparing Cucumbers: Cucumbers are versatile and delicious. Remove the hard, ends of the cucumbers. All of the varieties can be eaten raw, skin and all. Slice thinly or shave into salad, tuck into sandwiches, cut into sticks for a crudite platter. For a more decorative look, run a fork the length of the cucumber, pulling slices of skin off in a linear pattern.
Dandelions greens are a leafy cool-season crop available from the Capay Valley in the spring. This version is larger and more tender than the ones that might grow in your lawn. Dandelions are found around the world and have been eaten throughout history. Most recently though, they have been cultivated for eating in Europe. They are in the aster family, which means they are related to sunflowers. We generally eat the leaves, but the root & flower petals are also edible. Dandelions have medicinal qualities, are very health and are especially high in Vitamins A & C, calcium and iron, among other things. Caring for dandelion greens: Remove rubber band/ twist tie. Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 2-3 days. Preparing dandelion greens: Rinse the greens and remove any especially tough part of the stem, if present. Chop roughly. Prepare dandelion greens as you would chard or kale; they can be eaten raw or cooked and will cook fairly quickly. Sautee, stir-fry or steam them as a side dish or with other vegetables or bake them into other dishes.
Delicata Squash is a winter squash that ripens late int he fall and, because it cures and keeps well, is available through the winter. Delicata is a smaller winter squash with vertical ribs and colorful green or red stripes.
Dry Beans are the cured fruit of summer bean plants. There are many varieties of beans, some of which are best as "green beans" fresh and in their hull, others which have to be hulled and can be eaten fresh or dried. Most dry beans have dried on the vine and store well for months. The are an excellent source of fiber and when combined with a grain such as rice are a complete source of protein. Caring For Dry Beans: Store dry beans in an airtight container in a cool, dry place away from direct light. Beans will keep months when well stored. Preparing Dry Beans: Rinse the beans in a colander, then cover with water and allow to soak for 12-24 hours. Rinse again, cover with water about 1/2" above the beans, add salt and bring to a boil over medium-high heat and cook until soft (about 40 min). Flavor to taste using spices, butter or other oils, salt and pepper. You may want to add them cooked to other dishes, put them in a casserole dish and finish them in the oven with cheese, serve them over rice or with tortillas, or alongside sauteed greens.
Eggplant is a hot season crop available from the height of summer through early fall. Eggplant is in the nightshade family, just like potatoes, peppers & tomatoes. It is often used in middle eastern and Italian cooking. Eggplants come in a variety of shapes, patterns and hues from white to pale purple and striped, to a deep almost-black. Caring For Eggplant: Store eggplant in a moist towel/cloth bag or plastic bag in the crisper drawer of your refrigerator. Enjoy within 5-7 days. Preparing Eggplant: Eggplant can be cooked any number of ways including sauteeing, roasting, frying & baking. Some people prefer to salt it first, to keep it from absorbing too much moisture and getting soggy during cooking. To salt, remove the ends of the eggplant and cube or slice. Lay the pieces on a plate or tray and sprinkle salt over the top. Let rest 30 minutes, rinse & pat dry. Cook as directed.
English Shelling Peas, also known as shell or garden peas, are a cool season crop available from the Valley in Spring and early Summer. Unlike sugar snap peas and snow peas, the fibrous pods of shelling peas are not edible. The sweet, crunchy seeds inside are well worth the work of shelling the peas! Caring for Shelling Peas: Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 3-5 days. Preparing Shelling Peas: Gently pry the peas open along the seam and scrape the peas out o the shell. Especially tender peas are quite tasty raw. They can also be steamed or lightly cooked, about 3-4 minutes. Toss steamed peas with pasta, add to salad, dress with olive oil & lemon juice.
Escarole is a variety of endive available from Capay Valley in early spring. It is milder and less bitter than other varieties and can be cooked lightly, or eaten raw. Escarole is an excellent source of vitamins A and K as well as folic acid and fiber. Caring for Escarole: Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 3-5 days. Preparing Escarole: Escarole can be eaten raw or lightly cooked and is edible from the tips to the bases of the leaves. Include the leaves in salads, wilt them quickly with lemon juice and olive oil, or add them to soups.
Fava Beans (or Faba or Bell Beans) are a member of the pea family. They have a nutty flavor and are a springtime favorite in the Capay Valley. They plant helps replenish nitrogen in the soil as it grows. Caring For Fava Beans: Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 2-4 days. 1lb of beans = about 1 1/2 cups shelled To Prepare: Shell the beans, steam or boil them until the coats will get loose and wrinkled and remove the coats. The cooked beans can be easily squeezed out of the coats. This a great activity for kids. Add the beans to rice, salad, turn them into dip, or eat them with salt and olive oil.
Fennel, also known as anise, is a crunchy, sweet cool season crop available from the Capay Valley in the Spring. We eat the bulb and foliage of the plant, which is a feature of Middle Eastern cooking. The seeds are often used as a spice in Indian and Pakistani cooking. It is also a common spice in Italian dishes and sausages. Fennel is an excellent source of fiber and of Vitamin C. Caring for Fennel: Remove twist-tie or rubber band. Trim off foliage if present and store separately. Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 2-4 days. Preparing Fennel: Both the bulb and leaves of the fennel plant can be eaten raw or cooked. It lends a sweet, fresh flavor to any dish it's added to and is commonly used in tomato sauces and pasta dishes for this reason. Slice the bulb thinly or dice the fronds for addition to salads. It goes great with citrus such-- try orange fennel salad. The bulb can be roasted whole or peeled and trimmed and roasted in leaves. It goes especially well with seafood of all sorts. Add the diced fronds to sandwiches and garish soups. Combine with mint leaves and yogurt for a great snack or sauce.
Figs are the prize fruit of late summer and autumn. Native to the middle east, northern Africa and India, figs grow on large shrubs or trees and include thousands of varieties. Caring for Figs: Keep figs cold to slow deterioration. Enjoy them right away or store in a plastic bag in the coldest part of your refrigerator for up to two days. Figs can be frozen in a sealed container. Preparing Figs: Figs are delicious raw. They are edible, peel and all, just remove the tough stem. Figs can also be stewed or baked to make sweet, warm desserts.
Fresh Beans are any bean that is picked before the seed and pod are dry. Black-eyed peas, canellini beans, garbanzos (or chickpeas) and many others can all be harvested and cooked fresh in the height of summer or early fall. Caring For Fresh Beans : Refrigerate beans unwashed in a plastic bag. Enjoy within 2-3 days. Preparing Fresh Beans: Shell the beans and boil, steam or saute for about 10 minutes or until soft. Allow to cool and add to other vegetables for a salad, add to soup, or eat rice or other grains.
Fresh Onions (also called Spring Onions) are the young version of the dry onion bulbs we're used to. Before they mature, onions can be eaten tip-to-tip, greens and all. Caring For Spring Onions: Remove rubberband/ twist-tie and store in moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 5-7 days. To Prepare: Rinse the onion. Use the greens raw, keeping in mind they are slightly hotter than green onions. Start any dish by sauteing the sliced onion (greens and/or bulb) in the pan first. Add to casseroles, sauces etc as you would mature onion bulbs.
Green Beans also called string beans or french beans, are a hot-season crop available early summer through early fall. They come in purple as well as green. Most bean plants produce these, tender "green beans" before the pod matures. Caring for Green Beans: Store in a moist towel/cloth bag or plastic bag in the crisper drawer of your refrigerator. Enjoy within 5-7 days. Preparing Green Beans: Remove the tough ends of the beans and any of the string that comes off when you break off the stem. Green beans are delicious raw and shouldn't be over cooked-- steaming or sauteing them lightly will preserve the crispness of the fresh bean.
Green garlic is a younger version of the dried garlic we're familiar with. It is available late winter and spring. The leaves, stem and bulb are all edible. Caring for Green Garlic: Remove rubber band and store in moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Use from tip to tip (green and white parts). Enjoy within 5-7 days. To Prepare: Rinse and trim off the rootlets. Occasionally parts of the greens may be dry or tough, in which case remove a few layers of leaves or trim those sections off. Saute green garlic in butter or olive oil when you make soups or sauces. It can also be eaten raw, chopped finely in dips or salads.
Japanese Eggplant is a variety of eggplant. It is a hot season crop available from the height of summer through early fall. Eggplant is in the nightshade family, just like potatoes, peppers & tomatoes. It is often used in middle eastern and Italian cooking. Eggplants come in a variety of shapes, patterns and hues from white to pale purple and striped, to a deep almost-black. Caring For Japanese Eggplant: Store eggplant in a moist towel/cloth bag or plastic bag in the crisper drawer of your refrigerator. Enjoy within 5-7 days. Preparing Eggplant: Japanese eggplant can be used the same ways as other eggplant varieties including sauteeing, roasting, frying & baking. Some people prefer to salt it first, to keep it from absorbing too much moisture and getting soggy during cooking. To salt, remove the ends of the eggplant and cube or slice. Lay the pieces on a plate or tray and sprinkle salt over the top. Let rest 30 minutes, rinse & pat dry. Cook as directed.
Jujubes (also called Red Date or Chinese date) are a stone fruit originating in India and the middle East. They have a tough, edible outer skin and a soft, chewy inner fruit resembling a date. It is traditionally eaten raw, preserved in syrup or dried. Caring for Jujubes: Place jujubes in an airtight plastic or glass container with a lid. Jujubes will keep in the refrigerator indefinitely. Preparing Jujubes: Don't worry about peeling Jujubes, as the outer skin is quite edible. You can eat the fruit raw as a snack, or use it in baked goods as you might a date, stirring pieces into the batter for cookies, cakes and breads.
Kabocha Squash, also called Japanese pumpkin, is an Asian variety of winter squash available late fall through spring. It is bumpy and blue-green on the outside and the flesh ranges from orange to reddish. Caring for Kabocha Squash: These hard squash are cured and can be stored in a cool, dry spot on the counter for a few weeks. If any soft spots are present or begin to develop use the squash right away. Preparing Kabocha Squash: Kabocha squash can be cooked similarly to all other winter squash. Roast or bake it with the skin on, or peel and chop it to steam or boil it for use in curries and stir fries. The squash is sweet and somewhere between pumpkin and sweet potato in flavor, which makes it an excellent choice for sweet pies.
Kale is a cool season green closely related to cabbage, broccoli and cauliflower. There are many varieties of kale that vary in cooking time, flavor and texture. Caring For Kale: Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 2-4 days. To Prepare: Kale is best when it's tenderized a little, either by massaging it with vinegar and salt, or by cooking it. It can be with lemon juice and salt or cooked as you might any other green.
Leeks are a cool season crop in the allium family, related to onions and garlic. We we eat the stem and and leaves of this plant, which is available from the fall through the spring. Caring for Leeks: Remove tie or rubber band, cut off dark green leaves, save light green and white. Store inthe crisper drawer of your refrigerator in a moist towel/cloth bag or plastic bag. Use within 7 days. Preparing Leeks: Leeks have a mild onion-y flavor and can be used in many of the same ways. Remove the tough, dark green leaves and the rootlets at the bottom of the stalk, reserving the light green and white parts. To clean the leeks, slice them in half lengthwise and run them under the tap. Frying leeks makes them crunchy and preserves the flavor, while sauteing them will infuse surrounding food with flavor. Leeks are delicious in quiches, soups, and omelets and any dishes you might usually include onions in.
Lemons are a winter citrus, prized for their zest and tart juice. Like all citrus, lemons are a Mediterranean fruit used widely throughout that region and into Northern Africa. They are available from the Capay Valley in Winter and early spring. Because citrus are especially susceptible to cold, a hard freeze in Dec, Jan or Feb can ruin the crop for the season. Caring For Lemons: Store loose on counter away from excessive heat or light. Enjoy within 2-4 days. Store in the refrigerator for 5-7 days. Preparing Lemons: Gently scrub lemons just before using. For juice, cut lemons in half or quarters to squeeze the juice out, or use a juicer. For zest, rub the whole lemon on a mandolin or fine grater. Slice in rounds for garnish or to add to water. Substitute lemon juice for vinegar in salad dressing. Squeeze over fish dishes. Slice lemons thinly and lay over meats or vegetables while baking. Add zest and juice to baked goods such as cookies, pies and breads for a light, bright flavor.
Mandarins, often called tangerines, are a Mediterranean citrus fruit related to oranges. They are available from the Capay Valley in Winter and early spring. Because citrus are especially susceptible to cold, a hard freeze in Dec, Jan or Feb can ruin the crop for the season. Mandarins include many varieties including Satsumas and Clementines. There are subvarieties among those, such as Owari Satsumas. Caring For Lemons: Store loose on counter away from excessive heat or light. Enjoy within 2-4 days. Store in the refrigerator for 5-7 days. Preparing Lemons: If you are going to use the zest of the mandarin, rinse & gently scrub. Otherwise, just peel away the rind and enjoy the insides. Eat right out of the peel, or add to salads or even to baked dishes.
Mizuna is a cool season Japanese mustard green that has a mild peppery taste with deep green, feathery leaves. This versatile green can be eaten raw, steamed, boiled, stir-fried or pickled. Caring For Mizuna: Remove twist tie. Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 2-4 days. Preparing Mizuna: Rinse mizuna leaves and remove any large or tough stems. Add mizuna at the last minute of stir-fries, mix with salad greens for a peppery bite, or use as a delicious edible garnish to your favorite meat or fish dishes.
Mustard Greens are a spicy, leafy green that flourishes in the cool seas and is available fall through spring. Caring for Mustard Greens: Mustard: Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 3-5 days. Preparing Mustard Greens: Rinse mustard greens and remove the tough stems. The stems will take slightly longer to cook, but cook up tender and delicious, so plan to put them in the water or over the heat first. Mustard Greens are delicious cooked as you would any other green and flavored as you wish-- lemon, garlic & olive oil can be quick and simply, but venture out into Indian spices or flavor with ginger, garlic and soy sauce and serve over rice or another whole grain. Add coarsley-cut mustard greens to your favorite pasta dishes or casseroles.
Napa Cabbage, also called celery cabbage or Chinese cabbage, is a variety of cabbage with a crinkled texture. The heads are elongated and lighter in color than most other cabbages. It is a cool season crop available from the Capay Valley late fall through spring. Caring For Napa Cabbage: Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 2-4 days. Preparing Napa Cabbage: Napa Cabbage is more flavorful than romaine lettuce and makes a great topping for tacos, nachos, or other dishes. Cook it in soups, stir-fries or sautes. The green leaves cook faster than the white stems-- cook leaves 3-4 minutes and stems 6-8 minutes. It also makes excellent cabbage rolls and Asian-flavored salads.
New Potatoes are the first of the potato harvest season in spring. They are harvested while the potato plant is still alive and attached to the baby spuds. Because of this they have a thin, flaky skin, and a delicious, delicate flavor Caring For New Potatoes: New potatoes do not have a set skin so must be refrigerated. Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 5-7 days. To Prepare: These potatoes have a thin, flaky skin, and a delicious, delicate flavor. New potatoes do not need to be peeled, simply wash thoroughly, and trim as needed. New Potatoes cook faster than storage potatoes.
Oregano is a Mediterranean perennial herb in the mint family. It can grow year-round in climates with warm enough winters. It has a warm, fragrant and slightly bitter flavor. Caring for Oregano: Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 2-4 days. Cooking with Oregano: In addition to using Oregano fresh, hang it on a hook or rack in the kitchen to dry it for later use. Fresh leaves can be added to yogurt dips, tomato sauces, and meat dishes. Small quantities can also be added to pesto, sprinkled on homemade pizza and soup, or layered into lasagne and other casseroles. Saute it with onions, butter and garlic at the beginning of a recipe to infuse it with flavor.
Parsley is a cool season green herb that can be found through the winter and into late spring. Parsley typically comes in two forms-- flat leaf and curly leaf. Native to the Mediterranean, it is used in many dishes from the region. Caring for Parsley: Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 2-4 days. Preparing Parsley: Parsley is a delicious green herb that can be added to any roasted root vegetable dish, salads or salad dressings and many sauces and dips. The stems can be bitter, so taste them before chopping and remove any tough parts. Add diced leaves to grain dishes such as tabbouleh, pilaf or risotto.
Parsnips are a cool season root crop related to carrots. Parsnips are usually tan or white in color, and when cooked are distinctly sweeter than carrots. They are native to Europe and while the roots are delicious, the greens of the parsnip are caustic. Farmers and gardeners growing parsnips wear protective gloves and clothing to weed and care for the slow-growing crop. Caring For Parsnips: Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 5-7 days. Preparing Parsnips: Parsnips are excellent roasted and can also be boiled and purred into soup or added chopped to stew. They can also be thinly sliced and baked into crisps or chips.
Sweet Peppers are a hot-season crop that are available through the summer into early fall, depending on temperatures. Peppers come in hundreds of varieties that fall into two categories, hot peppers and sweet peppers. Peppers are in the nightshade family alongside potatoes, tomatoes and eggplants. Caring for Sweet Peppers: Store in a moist towel/cloth bag or plastic bag in the crisper drawer of your refrigerator. Enjoy within 5-7 days. Preparing Sweet Peppers: All sweet peppers can be eaten raw or cooked. Remove the stem, seeds and veins for better texture and more flavor. Roast the peppers whole to bring out the flavor, or chop them finely to add to salads, soups or other dishes. Slice into thin strips for a crudite platter and serve with hummus or other dip.
Persimmons, sometime called "Date Plums" are an Asian tree fruit available in the fall. The Persimmon tree is in the Ebony family and is native to Southwest Asia and parts of Southeast Europe. There are several varieties and cultivars, but the most common varieties are the Fuyu and Hachiya. Both are an orange to red-orange color. The Fuyu is a flatish shape and is crisp when ripe. The Hachiya persimmon is heart-shaped and gets deeply orange, translucent and extremely soft when ripe. Before the fruit is ripe, it has an unpleasant astringent quality. Caring for Persimmons: Fuyu persimmons will arrive ready to eat. Store on kitchen counter for 3-5 days or in the refrigerator in a plastic/cloth bag for longer. Preparing Persimmons:Fuyu persimmons are crunchy and sweet and can be eaten like an apple. Some people prefer them peeled but, of course, there's lots of fiber, flavor and nutrition in the peel. Persimmons can be cooked into sweet desserts such as cookies and cakes.
Pomegranates are a precious fall fruit usually available late September through November. We eat the seeds of this fruit, which is widely cultivated throughout the Middle East and Mediterranean from Iran to Bangladesh to Israel and Jordan. Caring for Pomegranates: To store before using, keep the pomegranate whole in the refrigerator in a plastic/cloth bag for 5-7 days. Preparing Pomegranates: These are ready to eat. Peel the skin away to enjoy the ruby-like seeds. To remove all of the seeds easily, slice the pomegranate in half and score the sides. Hold the pomegranate over a large bowl in one hand and whack it on the rind/skin with a large spoon. Most of the seeds will easily fall into the bowl. Eat the by the handful, sprinkle them over salads, or use the seeds or juice in meat dishes.
Purslane, or Verdolagas, is a prodigious plant that often volunteers in gardens and fields. It is used throughout the Middle East, Asia, parts of Europe and Mexico. It is very high in omega-three-fatty-acids, extremely rare for a vegetable. Caring For Purslane: Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 3-5 days. To Prepare Purslane: Purslane can be used fresh as a salad, made in stews, or cooked like spinach. In Mexican cuisine, thick parts of the stem are removed, then the leaves are cleaned, diced and boiled in water for about 10 minutes. After cooking, it is sauteed with garlic and other vegetables and eaten on tortillas, often with pork. Other cooks use it fresh in omelets.
Radicchio is a cool season crop in the chicory family. We eat the red leaves of the plant which are spicy and bitter. Radicchio comes in several varieties including di Treviso, which is milder in flavor. Radicchio is widely eaten in Italy and other parts of the Mediterranean and is often grilled or roasted. Caring for Radicchio: Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 4-6 days. Preparing Radicchio: Remove the touch bottom stem and run through water to rinse off any soil. Radicchio can be eaten raw or can be roasted or grilled, which mellows the flavor. Cook it into risotto, chop with salt and olive oil for a tapenade, serve atop pasta or toss raw into salads.
Radishes are a cool season root crop that come in a vast array of shapes, colors, sizes and strengths of taste. Many people are familiar with French Breakfast Radishes or Red Radishes. Long white Daikon Radish are a staple in many Asian cultures. Most varieties, like the round black Spanish Radish can all be used in similar ways. Some are mild, like French Breakfast Radishes, while others can be quite spicy. Caring for Radishes: Remove rubberband and radish tops. Store both in a moist towel/ cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy greens within 2-4 days, radishes within 4-6 days. To Prepare Radishes: Most radishes can be enjoyed raw sliced into salads, diced into sauces, served on crudite plates or munched on their own. They can be lightly steamed or stir-fried with other vegetables or with their own greens. They are delicious picked or marinated. The greens can be used in soups, steamed, etc.
Rapini, also known as Broccoli Raab or Broccoletti, is a cool season green closely related to broccoli and turnips. We eat the stems, leaves and occasionally the flowers of this Brassica-family plant. It is available from the Capay Valley late fall through early spring. It is very popular in the cuisine of Southern Italy and Northern Spain and is also widely used in Chinese cooking. Caring For Rapini: Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 2-4 days. Preparing Rapini: Rinse the broccoli raab leaves and stems. Flowers are also edible, so leave them on. The stems will be tender and delicious when cooked, so remove them only if you want to cook them longer than the leaves. It can be cooked by sauteing or stir-frying for about 3-5 minutes or boiling for 1- 2 min. It is also good steamed, and will be cooked in about 3-5 min. It is a very versatile green and lends its self well to omelettes, frittatas, pasta dishes, and stir-fries.
Romano Beans also called Italian String Beans, are a variety of green bean and can be prepared and eaten just like other green beans. They are a hot-season crop available early summer through early fall. Caring for Romano Beans: Store in a moist towel/cloth bag or plastic bag in the crisper drawer of your refrigerator. Enjoy within 5-7 days. Preparing Romano Beans: Remove the tough ends of the beans and any of the string that comes off when you break off the stem. Romano beans are delicious raw and shouldn't be over cooked-- steaming or sauteing them lightly will preserve the crispness of the fresh bean.
Rosemary is a woody perennial herb native to the Mediterranean region. It is an evergreen plant in the mint family and can be harvested most time of the year. Rosemary is astringent in flavor, very aromatic and goes well in many different foods. It is widely used in Mediterranean cooking. Caring for Rosemary: Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 5-7 days. To dry, hang the bundle in a warm, dry area away from direct sunlight-- over a refrigerator works well. Harvest the leaves from the bundle as you need them or store them in an airtight container. Preparing & Cooking Rosemary: Peel the fresh or dried leaves off the rosemary stems for use in dishes, or use the whole sprig under veggies, meats or even fruit while roasting. Add leaves to soup base, tomato and alfredo sauces, salad dressings, marinades and rubs for chicken, roasts, burgers or pork.
Rutabaga is a cool season root crop closely related to cabbage and turnips. Both the root and the greens of the plant are delicious and can be prepared in a number of ways. They are traditional in Northern Europe and throughout the UK, where it is said they originate. Caring for Rutabagas: Remove the greens and rubber band or twist-tie. Store greens and roots separately in a moist towel/cloth bag or plastic bag in the crisper drawer of your refrigerator. Enjoy greens withing 2-4 days and roots within 5-7 days. Preparing Rutabagas: Trim tough top from the rutabaga and use whole, peel and all. If eaten raw, peeling will make it more tender. Rutabagas are delicious in any dish that calls for root vegetables-- roasted, in soups, scallops, casseroles, etc. In Scotland they are traditionally mashed with potatoes and turnips. They can also be finely cut or shaved and served with green salads.
Culinary Sage is a small perennial herb that is native to the Mediterranean region. It has a long history of culinary and medicinal uses. Culinary sage is a true sage or "salvia". Many plants carry the name sage, some of which are Salvias and some of which belong to other plant genuses. Caring for Culinary Sage: Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 5-7 days. To dry, hang the bundle in a warm, dry area away from direct sunlight-- over a refrigerator works well. Once dried, you can store the leaves in an airtight container or keep the bundle hanging. Harvest the leaves from the bundle as you need them. Preparing and Cooking Culinary Sage: Culinary sage is most often used to flavor meat dishes- one of its most common uses is in Thanksgiving turkey stuffing. It can be used dried or fresh for most dishes, but is slightly stronger when dried, so adjust quantities accordingly. Use the leaves of the sage, leaves the woody stems. Add it chopped, fresh or dried, to soups, roasted root vegetables, mashed potatoes, or casseroles. Fried sage leaves are a favorite garnish for winter squash soup.
Savoy Cabbage is a cool season crop available in winter and spring. "Savoy" is another word for curly or variegated. This cabbage is crisp and mild and particularly beautiful. Caring for Savoy Cabbage : Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 2-4 days. To Prepare: Remove tough outer leaves and center stem. Savoy cabbage is mild enough that it is quite tasty raw, especially dressed with lemon juice or vinegar. It can also be lightly sauteed, stir-fried, braised or steamed.
Snow Peas are a delicious flat-podded pea available in late winter and spring. These peas can be eaten raw or cooked and shouldn't be shelled-- the pod is edible! Caring For Snow Peas: Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 3-5 days. To Prepare Snow Peas: Rinse the peas and remove the stems. Eat them raw or cook them lightly. They are great in Asian-style stir-fry dishes
Spaghetti Squash is a winter squash which means it ripens in the autumn and can be cured to last through the winter. We eat the fruit of the winter squash plant. Spaghetti squash has a unique, stringy texture that lends itself well as a substitute for pasta dishes. The outside and inside of spaghetti squash is a light yellow color. Caring for Spaghetti Squash: These hard squash are cured and can be stored in a cool, dry spot on the counter for a few weeks. If any soft spots are present or begin to develop use the squash right away. Preparing Spaghetti Squash: Spaghetti Squash is usually baked but can also be boiled or steamed. To bake, cut the squash in half, remove seeds with a spoon and place the squash face down on a baking sheet. Baking or roasting allows the squash to be scooped easily out of its skin and flavored or served plain. Since spaghetti squash has a unique stringy texture, it is excellent substituted for pasta dishes.
Spinach is a cool season leafy green available fall through spring. Spinach is one of the most well known leafy greens and is also one of the most versatile and very high in nutrients including calcium and iron. There are many varieties of spinach including some that are curly-leafed, commonly termed "savoy" spinach. Caring for Spinach: Remove twist tie or rubber band if present. Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 3-5 days. Preparing Spinach: If the spinach is bunched, slice off the bottom root and rinse the stems and leaves carefully to remove any dirt. In the rainy season, spinach can get quite muddy. Soak it to help remove dirt. Use the spinach raw in salads or cook it. The stems are tender and considered a delicacy in Asian cultures, where they are steamed and served with sesame seeds. Leaves and stems cook quickly-- steam or sautee for use as a side dish, or add them to any dish that calls for greens such as casseroles, pasta dishes, omelettes, fritatas, or stir-fries.
Strawberries are often the first fruit of spring time as citrus subsides. There are many varieties of strawberries, that ripen at different times through the warm season. Caring For Strawberries: Gently place in a glass or plastic container with lid (i.e. a jar, an old yogurt container or Tupperware). Do not wash before refrigeration. Place part of a paper towel in container below the strawberries to absorb moisture. Store in refrigerator for 2-4 days.
Sugar Snap Peas are an edible-pod pea available in late winter and early spring. They are closely related to English shelling peas, but have a less fibrous pod, making them fully edible. The peas and pods are rounder and fleshier than snow peas. Sugar snap peas are a true harbinger of spring! Caring For Sugar Snap Peas: Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 3-5 days. To Prepare: Rinse the peas and remove their stems. These peas can be eaten raw or lightly cooked and shouldn't be shelled.
Summer Squash is the term used to refer to all warm season soft-skinned squashes. They are generally available late spring through late summer and come a tremendous variety of sizes and shapes and include green zucchini, gold zuchini, patty pan (flying saucer) squash, ron de nice, and many others. Caring For Summer Squash: Store in a moist towel/cloth bag or plastic bag in the crisper drawer of your refrigerator. Enjoy within 5-7 days Preparing Summer Squash: This squash does not need to be peeled, simply remove the stem and butt ends. It can be eaten raw if it is young enough or it may be steamed or sauteed. Marinate and grill or roast until tender. Because it is very moist and mild, summer squash also lends itself easily to baked goods.
Sweet Potatoes, sometimes called yams, are a starchy root vegetable crop native to Central and South America. They generally grow during the summer months and are harvested in the fall. As they store well, they are often available through the winter. They come in a number of varieties, including white-fleshed (sometimes called Japanese Sweet Potatoes) and orange fleshed. Technically, yams are a different plant entirely that is native to Africa. Sweet Potatoes are related to peppers, potatoes, tomatoes and eggplant, which are all in the genus Solanaceae. Caring For Sweet Potatoes: Store your potatoes in cool, dark, ventilated rooms. Breathable packaging, whether it be a burlap sack, paper bag, or a box, allows moisture to escape, lengthening the storage time of the potato. Interestingly, storing them next to onions will cause both the potato and onion to degrade faster. Preparing Sweet Potatoes Sweet Potatoes have culinary uses in Asian, African and South American traditions. In North America we often bake them whole, mash them, or cook them in slices in the oven to create Sweet Potato "fries". They cook slightly faster than other potatoes, so plan your cooking time accordingly.
Tangelos are a citrus hybrid of tangerines and pomelo grapefruit. They are tangerine flavored, juicing and extremely easy to peel. Like other citrus, they are a cool season crop that grows well in Mediterranean climates and are available in late winter and early spring. Caring for Tangelos: Store on the counter at room temperature for 4-6 days or in the refrigerator for longer. Preparing Tangelos Slip tangelos out of their skins and enjoy them just as they are! Slice them thinly in rounds for use in salads or cut in half to juice.
Tokyo Turnips are mild, juicy variety of turnip. We eat the tender roots of this plant, which grows in cool weather fall through late spring. Tokyo Turnips are tender, slightly spicy and taste like a cross between a radish and a turnip. Caring for Tokyo Turnips: Remove rubber band and turnip tops. Store both greens and turnip roots in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. The greens can be used in soups, steamed, etc. Enjoy greens within 2-4 days, turnips within 4-6 days. Preparing Tokyo Turnips: Try these turnps raw in salads, thinly sliced on crudite plates or with crackers and cheese. You can also cook them in vegetable or miso soups, or steam or stir fry them. They are also delicious marinated or pickled in vinegar and salt. The greens also slightly spicy, tender and delicious and can be prepared just as other greens.
Tomatoes are that much-awaited warm season crop, available at the peak of summer through early fall. There are hundreds of varieties of tomato, from striped green zebra heirlooms to traditional red slicers. Tomatoes are in the nightshade family, like potatoes and peppers, and fare best in lots of heat. Caring For Tomatoes: Store tomatoes loose on counter away from excessive heat or light. Use within 3 days, depending on ripeness. Storing tomatoes in the refrigerator lengthens shelf-life, but removes flavor. Preparing Tomatoes: Roma tomatoes are best for cooking, but most other varieties are excellent eaten raw. There are a hundred ways to prepare them-- added to almost any dish, diced on salads, sliced on platters with olive oil and basil, eaten in sandwiches or whole like an apple.
Turnips are a cool season root crop available early fall through late spring. Both the greens and the roots of most turnips are edible. There many cultivars of turnips that vary dramatically in size, shape and color including, from small mild whit tokyo turnips to pink Scarlet Queen Turnips. Turnips are in the brassica genus, which means they are closely related to kale, cabbage and kohlrabi. Caring for Turnips: Remove rubber band and turnip tops. Store both greens and turnip roots in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. The greens can be used in soups, steamed, etc. Enjoy greens within 2-4 days, turnips within 4-6 days. Preparing Turnips: Turnips are often quite mild and delicious raw. The skin is edible, so scrub the turnip well to remove the dirt then remove the tough turnip tops and any small rootlets with a paring knife. Slice into rounds or sticks for salads or snacking. They can also be roasted, sauteed or steamed and eaten plain or pureed into soup. The greens are very similar in flavor to mustard greens and can be cooked as you would any other greens.
Watermelon Radish, also called Red Daikon, is a variety of radish available from the Capay Valley later fall through early spring. Watermelon radishes are large and round and brightly colored-- green on the outside and a bright, deep pink or red towards the center. The radishes are slightly spicy and crunchy, much like other radishes. Caring for Watermelon Radish: Remove rubberband and radish tops. Store both in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy greens within 2-4 days, radishes within 3-5 days. Preparing Watermelon Radish: Watermelon radishes are edible all the way through-- from skin to core. Scrub well before eating. Greens can be used in soups, stir-fries or with eggs. Use the radishes raw in salads, sliced thinly as an appetizers, or for garnish. They are excellent pickled in vinegar and salt. You can also cook it as you would other root vegetables-- roasted, in soups or gratins.
Winter Squash such as Pumpkins, Acorn squash and Butternut squash, actually grow in the warm season and usually ripen in late summer or early fall. Winter Squash get their name because they can be cured and store well. Caring for Winter Squash: These hard squash are cured and can be stored in a cool, dry spot on the counter for a few weeks. If any soft spots are present or begin to develop use the squash right away. Preparing Winter Squash: Winter Squash is a versatile ingredient that can be baked, sauteed, roasted or steamed. It is excellent in soups, stir-fries, curries, or baked into pies and breads. Check out the simple roasted squash recipe below.
Zucchini is a summer squash available as soon as the weather warms enough in late spring and until the first frost of autumn. It comes in may colors and shapes and may be referred to with other names, depending on the variety. Caring For Zucchini: Store in a moist towel/cloth bag or plastic bag in the crisper drawer of your refrigerator. Enjoy within 5-7 days. To Prepare Zucchini: Zucchini does not need to be peeled, simply remove the stem and butt end. It can be eaten raw if it is young enough or steamed or sauteed. Marinate and grill or roast until tender. Because it is very moist and mild, zucchini lends itself easily to baked goods.