Tag Archives: produce info

Snow Peas

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General Info All peas are members of the legume family. Snow peas, snap peas, and garden peas can all be easily confused if you’re not paying close attention, but there are subtle differences. Snow peas are almost flat and their pods are very soft and Continue Reading

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Tomatillos

Center cut, peeled and whole tomatillo isolated on white background.

Though often confused with green tomatoes, tomatillos are actually a relative of the tomato with a completely different flavor. Housed in a papery husk, the tomatillo lends a distinct tart flavor to green sauces and other dishes. Tomatillos are small, just a few inches in diameter Continue Reading

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Microgreens

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General Info Microgreens are a superfood, tiny shoots and leaves that contain the full capacity to become a mature vegetable. Best between the first and second leaf, these little veggies can add color, texture, and flavor to your meals. The differences between microgreens and sprouts Continue Reading

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Asian Greens

Mei Qing Choi from TD Willey

 Asian greens bring a richness of flavor and texture to our mix of winter vegetables. Mostly tender greens with sometimes with crisp juicy stalks, Asian greens come in both heads and bunches. They also usually go by many names, and we try to include the Continue Reading

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Radishes

radishes

General Info Radishes, in their various sorts, shapes, colors, and sizes, can be grown year round. The entire radish plant is edible, though the root is most commonly eaten raw. The properties of a radish that bring out the pungent, peppery hot flavor when eaten Continue Reading

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Cardoons

cardoons

General Info  The leafy celery-looking stalks from the cardoon plant in your box this week are in the same family as the artichoke, and you’ll likely notice a similar flavor. KMK farms put this plant in the ground for you subscribers after Heather here at Continue Reading

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Shallots

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Shallots grow in cloves, like garlic, and have a similar papery, layered skin. These shallots have just a few cloves per bulb, making it convenient to use a little bit, perhaps just a few tablespoons at a time, without having to cut open the entire Continue Reading

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Sunchokes or Jerusalem Artichokes

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General Info These knobby tubers are also known as Jerusalem artichokes, though they are not related to artichokes but rather, the sunflower. They produce a similar yellow blossom and an edible tuber. The tuber of the sunchoke is a good low-starch alternative to the potato, Continue Reading

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Catnip

catnip

  General Info Don’t worry, you don’t have to be a cat person to get some use out of this week’s fresh herb from KMK Farms in Kingsburg. Catnip, also called catswort, cat mint, and field balm is an herb in the mint family. You Continue Reading

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Summer Squash

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General Info Unlike their winter variety counterparts, summer squash are harvested before the skin thickens, while the squash are still immature and tender. Every summer we have several varieties of zucchini, yellow crookneck, and patty pan squash in our produce boxes. Summer squash are members Continue Reading

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Nectarines

Nectarines-ZFire

General Info The flesh of nectarines can vary from white to deep yellow. There are clingstone varieties and freestone varieties, referring to the ease of removing the pit of the fruit. They bear such similarities to the peach because nectarines are actually a sub-species of Continue Reading

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Sorrel

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General Info Sorrel is a perennial herb from the Buckwheat family, though it’s uses are more like a leafy veggie. It’s highly popular in Mediterranean cooking. Serving Suggestions Sorrel can add a robust complexity to a number of dishes, and is commonly used in tarts, Continue Reading

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Eggplant

roundeggplant

General Info Eggplant are members of the nightshade family and are related to potatoes, tomatoes and peppers. Every year we hear from subscribers who have discovered a new love for this unusual veggie. In addition to the more common American or Globe eggplant, heirloom eggplant Continue Reading

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Fresh Garlic

garlic-fresh

General Info Fresh, supple, and uncured new garlic comes to you as a bulb and stalk. Use all of it! Serving Suggestions The stalk portion of the garlic can be used as you would a leek. The layers of skin that encloses the baby cloves Continue Reading

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Avocados

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  General Info The avocado originated in Mexico. It is thought that this fruit was first cultivated there as early as 500 B.C. The first avocado trees made their way to the United States in the early 1870s. Today there are several popular varieties of Continue Reading

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Peaches

Snowgiant-whitepeach

General Info Peaches are either  free stone, and cling stone. The flesh of freestone peaches separates easily from the peach seed, or stone. The flesh of clingstone peaches holds on tighter, making them a little messier to eat; clingstone peaches can get caught in your Continue Reading

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Dandelion Greens

dandelion

General Info  This green in the sunflower family packs a powerful nutrient punch. The name dandelion comes from dent de lion, meaning “lion’s tooth,” referring to the serrated edge of the leaf.  Serving Suggestions Dandelion greens can serve as a substitute for arugula, broccoli raab, beet greens, choys, Continue Reading

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Beets

beets

General Info Of all vegetables, beets have the highest concentration of natural sugar. Because of their color and distinctive sweet-earthy flavor, beets can add a special touch to a recipe or, believe it or not, slyly blend into the background.  Serving Suggestions Beets can be Continue Reading

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Bloomsdale Spinach

Spinach Bloomsdale TD Willey

General Info Bloomsdale is an heirloom variety that has little to no oxalic acid, making it fantastic for eating raw and just wilted because it lacks the bitter/pucker-worthy aftertaste. The lack of oxalic acid also means that all of the nutrients and minerals are available. Continue Reading

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Turnips

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General Info The turnip is a member of the cabbage family and has been cultivated for centuries. Serving Suggestions Turnips can be enjoyed lightly cooked, or raw in salads or slaws. Boil turnips with your potatoes and garlic to make garlic mashed potatoes with a twist. Try them sautéed, or add them Continue Reading

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