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Savoy Cabbage Salad
Blended raw carrots give this zippy dressing texture and color. Make extra, and keep it in the fridge for dipping raw vegetables. Dressing ½ cup grated carrots 2 Tbs. finely chopped fresh ginger 2 Tbs. rice vinegar 1 ½ Tbs. chunky mixed-grain or white miso paste 1...
Mexican Coleslaw
6 cups very thinly sliced green cabbage, (about 1/2 head) 1 1/2 cups peeled and grated carrots, (2-3 medium) 1/3 cup chopped cilantro 1/4 cup rice vinegar 2 tablespoons extra-virgin olive oil 1/4 teaspoon salt Place cabbage and carrots in a colander; rinse thoroughly...
Quinoa Collard Wraps
8 large collard greens leaves – washed and dried 2 cups quinoa – sprouted or cooked 1 tablespoon sesame tahini freshly squeezed lemon juice 1 cup roughly chopped carrots 1 tablespoon freshly grated ginger 1 small shallot – chopped 1 tablespoon of miso paste (I used...
Indian Green Beans
One of my favorite recipes is very easy- makes a great side dish if you're serving an Indian meal. Dice up a small onion, or half a larger one. Dice the beans into small pieces the size of peas. Heat up a pan, add some cooking oil and a heaping teaspoon of mustard...
Butternut Squash
Such a classic that just about every recipe for cream of squash soup seems to be Butternut. But you don't have to make soup with it. You can also just halve it and bake it too. Butternut also makes a quite attractive "pumpkin" pie and a nice addition to a curry.
Romaine Hearts
Crisp, sweet hearts of red or green romaine
Curly Kale
curly leaf, sweet, nutty flavor.
Butterhead Lettuce
Classic large, velvety leaves. Fabulous for lettuce wraps.
Sugar Pie Pumpkin
small and sweet- bred for pumpkin pie.
Golden Beets
sweet, bright orange flesh.. cosmetic damage on skin of roots. greens are beautiful and would be great for wilting
French Breakfast Radishes
long red and white radishes, tend to be milder than the red radishes.
Spinach
pre-washed, looseleaf baby bloomsdale type spinach.
Red Beets
Standard, sweet solid red fleshed beet.
Rainbow Swiss Chard
Swiss Chard is in the Chenopod family. We grow "Rainbow Chard" which is a collection of yellow, red, orange, and white stemmed types. Closely related to spinach, it is best eaten cooked. Chop it up and sautee with a little oil. We like adding a tiny bit of cooking...
Sparkler Radishes
mild and crisp, beautiful eye-catching color
Spring Onions
The term just refers to fresh harvested onions versus cured onions (what happens after the leaves die back and dry out). This particular variety of onions is called "purplette". They bulb up relatively small and tend to be milder and sweeter than a cured onion. You...
Savoy Cabbage
Savoy means "curly". There are savoyed spinaches, savoyed lettuces, and savoyed cabbage. You can use this cabbage in place of napa cabbage, but it isn't Napa cabbage. It's exceptionally good sliced up as a taco or burrito topping instead of lettuce, does wonderfully...
All Blue Potato
"All Blue"- blue skin, beautiful blue/purple flesh, starchier, but holds up well to cooking- I've baked, mashed, roasted, and boiled and used them in potatoe salad and they've been great in all of the above. Gorgeous color and quite large for a blue/purple potatoe.