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Cooking & Storage

BASIL

Basil is finicky in that it doesn't like cold and it doesn't like hot.  Basil likes its feet wet, but not its leaves. So, the best way to store basil, is to treat it like a fresh cut flower.  As soon as you get home with your basil, recut the tips of the stems, and put in a glass of water, in a cool spot, on your kitchen counter top, at room temperature (70's).  Make sure that the water doesn't touch the leaves. If there are small leaves at the bottom of the stem, just strip those off, as they will rot and cause the basil to go bad more quickly.  If you do this, the basil will last at least a week and even start to grow roots.  You can then pull off leaves to add to your cooking, or use the whole bunch to make pesto (see classic pesto recipe in recipe section).

BEETS 

In the spring we harvest beets in bunches with their leafy tops. They are small, tender and come with wonderful edible greens.

Storage Tips

  • Cut off stems one inch from the crown
  • Refrigerate the unwashed beet roots
  • Summer beets will stay in good condition for 2-3 weeks
  • Wash and spin greens and place in a plastic bag in the refrigerator
  • Greens are best when eaten within 3 days

Culinary Tips

Raw beets can be grated into a salad

Scrub the beet clean, no need to peel

  • Bake the beets to enhance their natural sweetness.  Slice the washed and unpeeled beets into ¼ inch thick slices.  Arrange slices on a lightly oiled baking pan and season with thyme or tarragon.  Add a small amount of water or apple juice and cover with foil.  Put in 350° oven for 25 minutes until fork-tender
  • Beets can also steamed and boiled.  Scrub beets clean but leave skins on until after cooking to minimize color and flavor loss.  Run whole, cooked beets under cold water and rub off the skins.  1 ½ inch beets take 30 minutes to cook in steam and 15-20 minutes in boiling water.  Serve whole, sliced or grated. 
  • Toss grated beets with grated carrots, apples, oil and vinegar dressing.  A touch of plain yogurt makes for a wonderful color transformation.
  • The greens can be steamed, sautéd, and mixed with pasta with cheese.

BOK CHOI

 Bok Choi is a very mild Asian cooking green.  It can also be called bak choi or pac choi.  It is a cool weather crop and is grown in the spring and fall.

Storage Tips

  • Wrap Bok Choi is a damp towel or put it in a plastic bag and store in the hydrator drawer of the refrigerator.
  • Store for up to one week.  Leaves will wilt if allowed to dry out

 Cooking Tips

  • Separate stalks from main stem and rinse leaves and stem.  Pat dry.
  • For stir-frying separate green leaves from the white stalk.  Chop stalks into 1 inch wide diagonal chunks.  Cut leaves into small pieces. 
  • The stem needs to be cooked a few minutes longer than the leaves. 
  • Bok Choi makes a great stir-fry.  First sauté onions until they begin to soften.  Then add the Bok Choi stems, tofu chunks, soy sauce, and grated ginger root.  Add the bok choi leaves last.  Serve with rice or noodles.
  • Sauté or steam bok choi and toss with a favorite marinade. 
  • Toss cooked bok choi with a light coating of toasted sesame oil, soy sauce, and rice vinegar

BROCCOLI RAAB (a.k.a., RAPINI)

 An unusual, medium-sharp flavored green widely grown in Italy. It has edible stems, green leaves, and small broccoli-like buds that open up to yellow flowers.  Typically harvested when the leaves are young & tender before the plant forms the buds.

Storage Tips

  • Spin dry or pat dry greens and place in a plastic bag and refrigerate
  • Greens will hold their flavor for up to a week

Culinary Tips

  • Rinse leaves and pat dry
  • Remove greens from the larger stems and chop
  • Chop stems, some people like to pound the stems to make them more tender
  • 2-3 inch pieces take about 5 minutes to steam
  • Sauté chopped garlic in olive oil for a few minutes and then add the chopped stems and continue to sauté for a few more minutes.  Then add the chopped greens and a few tablespoons of water and cover.  Cook for 3-5 minutes until greens turn dark green and tender but not mushy.
  • Mixed steamed or braised broccoli rabe with pasta and serve with grated parmesan cheese.

 

 CELERIAC (a.k.a., Celery Root)

A softball-sized root with a concentrated celery flavor.  Celeriac is an excellent storage crop.  It is high in carbohydrates, vitamin C, phosphorus, and potassium.  It’s hairy, tough exterior hides a delicious and verstile vegetable.

 Storage Tips

  • Do not wash celeriac before storing.  Place in hydrator drawer in a plastic bag for up to one month.    
  • Celeriac will store for 6-8 months under proper root cellar conditions.

 Cooking Tips

Make a flat cut at both ends to remove roots & top.  Then cut down the sides from top to bottom with a sharp knife or peel with a vegetable peeler. 

  • Place peeled celeriac into water or toss with lemon juice to prevent darkening of the flesh.
  • Add celeriac cubes to soups & stews.
  • Try raw celeriac strips tossed in your favorite ceramy dressing or use it for dipping.
  • Grate it raw into salads.
  • Boil & mash with potatoes
  • Cut into ¼” slices, lightly coat with oil in a baking pan.  Sprinkle with thyme & salt.  Add a quarter cup of water or apple juice. Cover with foil & bake at 350° for 25 min. or until tender.         

SWISS CHARD

  Chard is harvested as a green, leafy vegetable.  Chard is in the spinach family but contains no oxalic acid which makes it easier for us to absorb the nutrients from the chard.  These greens are high in vitamins A, E, & C and the minerals iron & calcium. 

  Storage Tips

  • Place chard in a plastic bag in the hydrator drawer of the refrigerator.
  • Chard is best if eaten within 5 days.                                                                            

Cooking Tips

  • If leaves are large & mature, remove the stem to cook separately.     
  • If the greens are young, cook whole.       
  • Use in place of spinach in most recipes.
  • Saute the leaves in garlic butter or olive oil & garlic.                                    
  • Steam large stem pieces for 8-10 min. & leaves for 4-6 min.                       
  • Raw baby leaves are great in green salads.
  • Toss steamed leaves with olive oil, lemon juice, salt & pepper. OR with seasame oil, rice vinegar or soy sauce.

 COLLARD GREENS

Collards contain 8 times as much Vitamin A as cabbage & twice as much as broccoli.  There is more vitamin C in a serving of Collards than in a glass of orange juice.  Collard greens become sweet after frost.  Kale and collards can be interchanged in recipes.  

Storage Tips

  • Store in a plastic bag in the hydrator drawer in your fridge.         
  • Will keep well for up to 2 weeks, but best when fresh.

Culinary Tips                

  • Slice out the main rib & slice it into chunks.  Slice the leaves into strips.                   
  • Saute garlic in olive oil, add sliced collards with a bit of water, cover & braise until collards become bright green, about 10 min.  Top with tamari, balsamic vinegar, or toasted sesame oil.  
  • Add collards to stir fries.

CUCUMBERS

Cucumbers are mainly water and once they are harvested they tend to shrivel very fast (for this reason, most commercial cucumbers are sold waxed).   Cucumbers help replenish the fluids & minerals we lose during the hot summer months.  Cucumbers can be an effective skin conditioner because they are high in vitamin E.  

Storage Tips                

  • Store cucumbers in the hydrator drawer of your fridge for up to 1 week.             
  • Sliced cucumbers deteriorate very quickly.                                                        

Culinary Tips

  • Add cucumber slices to a sandwich.                                                                             
  • Use grated cucumbers in raita dressing.                                                            
  • Toss sliced cucumbers with plain yogurt or mayo, fresh dill or dried & salt & pepper.
  • Toss sliced cucumbers with your favorite vinaigrette dressing.   

 FENNEL

 

 GARLIC AND GARLIC SCAPES

Garlic scapes form out of the top of the garlic plant in early June.  If left on the plant they form small purple bulbils at the tips.  Garlic bulbs are harvested in the middle of July and  can be stored for use all winter. 

Storage Tips

  • Store garlic scapes in a bag in the refrigerator for 1-2 weeks.
  • Garlic bulbs should be stored in a cool, dry, and dark place for quite a few months.
  • Do not store bulbs in the refrigerator.

Culinary Tips

  • Garlic scapes can be chopped up and used just like bulb garlic in any recipe
  • Use garlic scapes instead of garlic in Basil Pesto
  • One medium clove of garlic is equal to 1 teaspoon of minced garlic.
  • Roasting garlic produces a mellower flavor.  Cut of tops of garlic bulbs to expose the cloves, brush with olive oil and bake for 1 hour at 350°.  Squeeze garlic out of the skins and spread on a good bread.
  • For garlic butter use ½ cup of softened butter mashed with four minced cloves of garlic
  • Sauté garlic only until translucent as it will burn quickly and produce a bitter flavor.

GREEN BEANS

Storage   

  • Store unwashed in a perforated plastic bag in the refrigerator
  • Best when eaten within a week

Culinary Tips

  • To prepare, break off the top of the bean at the stem end
  • Best when blanched or steam for 5-10 min
  • Beans are done when the color begins to brighten & become tender (not soft or mushy)
  • If you serving the beans cold in a salad, cook them less so they stay crisp
  • Flavor with butter, lemon juice, sauted onions, or herbed vinaigrette
GINGER
STORAGE and USE:  Young ginger root can be stored in the refrigerator for 10 days in a waxed paper bag or sealed container.  Any part of the root that will not be used within 10 days should be frozen in a zipper bag and can be used from the freezer for many months. 

PREPARING FOR FREEZING: Clean the ginger by running it under water and gently rubbing off any soil, then refrigerate or freeze it.

USING FROZEN GINGER: When using the frozen ginger, take it out and grate it frozen, do not allow to thaw and put any unused portions back into the freezer. Grating the ginger just before it is needed in your cooking, enables you to brush the frozen gratings off your cutting board and none is wasted!

TO JUICE YOUR FROZEN GINGER: Juicing fresh ginger root works well and easily, and it is also possible to get the juice from your frozen ginger as well. To get a very strong ginger juice, (very concentrated), allow a frozen piece to thaw and become spongy. Press.

USING THE LEAVES AND SHOOTS:  The ginger leaves and shoots contain a wonderful, aromatic ginger essence. Boil them for tea or soups, use the leaves to poach fish in, stuff a chicken, or use in any recipe in place of lemongrass. It is too fibrous to eat, so be sure to remove before blending or serving.

USING THE YOUNG ROOT: The ideas are endless, young ginger root can go just about anywhere in your meals! 

Here are some ideas to get you started...
* grated on our salad greens
* salad dressing
* candied
* pickled
* grated with grated carrots
* home-brewed ginger ale
* ginger glaze for meat
* home-brewed ginger champagne
* morning breakfast drink
* tea
* in baked goods like gingerbread
* stir-fry


HERBS

  Basil

  • Use it in Italian and other Mediterranean dishes
  • It goes well in soups and sauces, egg dishes, and with spinach, tomatoes, zucchini, eggplant, broccoli, peas, and green beans
  • Use your extra basil to make pesto sauce
  • Goes well with tomato-based soups

 Cilantro

  • Adds the extra boost to your fresh summer salsas
  • The strong pungent flavor goes will with beans or beef

 Dill

  • Can be used in salads, soups, fish dishes, sauces, dips, dressings, egg dishes and with many vegetables
  • Use in potato or onion soups.
  • Add near the end of cooking to retain flavor
  • Goes well in breads

Parsley

  • One teaspoon of dried parsley is equal to one tablespoon of fresh parsley
  • Use it in dips, salad dressings, stuffing, sauces, gravies, butters

Thyme

  • Use it in soups, chowders, stuffing, fish dishes, tomato juice, in cheeses, with carrots, celery, mushrooms, tomatoes, zucchini, potatoes, and beets.
  • Add a small amount of thyme to your favorite bread and biscuit dough
  • Good with vegetable and rice soups

Oregano

  • Use it in pizza and other tomato dishes, omelet’s, gravies, beef stew, and lamb dishes

Sage

  • Use it with pork dishes and sausage
  • It is also good in salad dressings, chowder, stuffing, fish dishes, cheeses, and seasoning blends

Sorrell

 

 Other Uses for Herbs

 Herbal Teas: Add boiling water to the whole fresh herb (leaves and stem), let it steep for 10-15 minutes and then strain out.  Try mint and lemon balm iced for a cool summer drink.

 Herbed Oil or Vinegar: over the time the oil or vinegar will take up the qualities for the herb

 Herbed Butter: Mix fresh, finely chopped herbs into softened butter, press into a butter dish, refrigerate until it hardens and use as desired.  Especially good are parsley and garlic or thyme.

How to Match your Herbs

Beans: parsley, sage, thyme

Breads: basil, dill, oregano, sage, thyme

Cheese: basil, dill, mint, parsley, sage, thyme

Eggs: basil, dill, oregano, parsley, sage, thyme

Beef: basil, cilantro, oregano, parsley, sage, thyme

Chicken: basil, dill, sage

Lamb: basil, dill, mint, parsley, thyme

Fish: basil, dill, mint, organo, parsley, thyme

Potatoes: basil, dill, oregano, parsley, thyme

Salad dressing: basil, dill, oregano, parsley, thyme

Soup: basil, dill, parsley, sage, thyme

Sweets: mint, lemon balm

Tomatoes: basil, oregano, parsley, thyme

  Storing Herbs

 Freezing Herbs

 Single Leaf Method

  • Wash and dry herbs completely
  • Place on a cookie sheet in one layer and make sure no leaves are touching.  Cover with aluminum foil and freeze until frozen.
  • Slide the leaves into a freezer bag. 
  • When you need the herbs take a pinch or a handful from the bag and throw them into soups, stews, or sauces

 Ice-cube Tray Method

  • Wash and dry herbs completely
  • Remove leaves from the stem
  • Pack into ice-cube trays leaving a little bit of space at the top.
  • Fill the trays with water and cover with aluminum foil
  • Place in the freezer until frozen
  • Remove frozen herb cubes from tray and put into a plastic freezer bag
  • Add ice cube to soups, stews, or sauces.

 Drying Herbs

  • Wash and dry the herbs completely
  • Bundle the stems of the herbs together and tie with twine or rubber bands
  • If you leave the herbs to dry for a couple of weeks you will want to cover it with a paper bag with lots of little holes in it.  The bag will prevent dust from landing on your herbs.
  • Hang the herbs upside down in a warm, dry, and dark place.
  • Herbs are dry when they crumble easily.  Make sure they are completely dry to avoid mold growth.  If you have an electric drying machine you can put the herbs in the machine for extra drying right before storage.
  • Place dried herbs in an airtight container and store away from light in a cupboard or pantry.

 KALE

Kale is extremely hardy and will take us through the coldest days of fall and early winter.  It develops a slight sweet flavor when it goes through a frost.   It is a very nutritious veggie, high in vitamins A, C, & the mineral calcium.  Kale has the highest protein content of all the cultivated vegetables. 

Storage Tips     

  • Store in a plastic bag in the fridge for up to a week

Culinary Tips    

  • Be sure to wash leaves well as soil sticks in the nooks  & crannies on the leaves            
  • Cut out the tough mid-rib
  • Chopped kale leaves take about 7-10 min to steam & slightly longer to sauté                  
  • Toss steamed kale with sautéed garlic & tamari.
  • Add sautéed kale to mashed potatoes, omelets, quiches, & casseroles.

LEEKS

Leeks differ from onions in developing more of a layered stalk versus a round bulb.  They are milder in flavor and tougher in texture than the onion.

Storage Tips.  Refrigerate leek unwashed with roots attached fro up to two weeks.  Wrap tightly in plastic so the flavor isn’t absorbed by other foods.

  • Culinary Tips

    • Cut leek almost in half length wise.  Dirt collects between the layers so run the leek under lukewarm water to rinse out the dirt.  Be sure to move the layers and check for dirt.
    • Strip off any damaged outer leaves and trim off the roots.
    • You can use most of the green leaves just trim off the very tips.
    • Lightly sauté leeks alone or with other veggies.
    • Add leeks to quiches, egg dishes, casseroles, stews, stocks, and stir-fries.
    • Add cooked leek to mashed potatoes.
    • Puree cooked leeks for a soup base.

LETTUCE

We grow a wide variety of head lettuce and salad mix.

Storage Tips

  • Place the lettuce in a bath of cold water and swish it around and then spin dry before storing.
  • Store the lettuce in a plastic bag in the fridge.  Storing the lettuce with a paper towel will often keep the lettuce from becoming soggy.

ONIONS

Because of the long growing season required for onions, they are the first seeds to be started in the greenhouse in early January.  We harvest Sweet onions, red, yellow and cipollini.  Sweet onions do not keep well and need to be refrigerated and enjoyed soon.  The other varities can keep for months in a cool place.  We keep ours usually in the frig for long-term storage.  

Storage Tips

  • Keep the sweet onions in a plastic bag in the fridge.  The green leaves can also be used like scallions.
  • Ideal conditions for storage onions are 40-50F and low humidity, otherwise, if onions are stored with warmth or moisture they will tend to sprout.

 Culinary Tips

  • For ease in cutting onions, cut a bit off of both ends and cut onions in half from top to bottom.  If necessary, cut out the core from the base.  Peel skin off with the edge of your knife and lay the cut surface down on the cutting board.  Keep the onion intact while you make length-wise slices from one side of the curved onion half to the other.  Then rotate the onion a quarter turn and make crosswise slices.  If you can manage to hold the form intact you will end up with a uniformly chopped onion.
  • Many and varied are the dishes seasoned with onions: quiche, soup, stew, grain-based casseroles, and vegetable stir-fry
  • Save onion skins for the stock pot
  • Cut a whole onion into quarters and then half the quarters to make wedges.  Bake these on an oiled baking pan with a bit of liquid (water, vegetable stock, apple juice) added to prevent sticking.  Season with dried thyme or rosemary, cover with foil and bake at 350-400 F for 30 minutes.  Alongside the onion wedges, prepare other root vegetables (carrots, potatoes, parsnips, rutabaga, sweet potatoes) and bake these together.

PEPPERS

All green peppers are unripe red or other colored peppers.  We grow green to red bell peppers and “Italia” peppers, which are long and thin.  This variety turns red and sweet quickly and is great for roasting.  Peppers are high in iron and vitamins A,C, and E.

 Storage Tips

  • Ripe peppers spoil faster than green peppers.
  • Store in the fridge for up to a week, unwashed

 Culinary Tips

  • For greatest nutrient retention eat peppers raw
  • Add raw strips to salads and sandwiches, eat strips with your favorite dip
  • Roast peppers, place red pepper over hot coals or an open flame on your grill.  Toast it, turning often, until the skin is evenly blackened.  Place pepper in a brown bag for 10 min. to steam.  Skin will peel off easily with a knife.
  • Marinate and grill peppers.

POTATOES

Potatoes are one of our most popular crops.  If eaten with the skin on potatoes are high in potassium.  If combined with meat, dairy, or grains they will form a complete protein.  Potatoes are a good source of complex carbohydrates.

Storage Tips

  • Refrigerate baby new potatoes if not used within 2-3 days
  • Most potatoes will hold at room temperature for up to two weeks.
  • Store potatoes out of the light or skin will turn green.
  • For long storage, keep potatoes at 45-50 degrees F in a dark, humid place

RADISHES

This is the first root vegetable of the season, offering bright color to your first share.  Radishes are in the brassica family (broccoli, cabbage family) having that familiar mustardy bite.

Storage Tips

  • Store radishes for up to 2 weeks in a plastic bag for damp cloth in the fridge.

Culinary Tips

  • Slice or grate raw into salads
  • Do not peel, just scrub clean
  • Use in soups or stews
  • Steam radishes for 8-12 minutes until tender but not mushy.  Roll in butter and salt and pepper
  • Use radish green like any other cooking green
  • Add radishes to stir fries

SCALLIONS

Scallions are a nice addition to the early shares in the spring.  They can be eaten raw or added at the last minute to cooked dishes.  They have a much milder flavor than onions.

Storage Tips

  • Pat dry and store in a plastic bag in the refrigerator

Culinary Tips

  • The white and green parts of the stem are both edible.
  • Cut off the root tips and discard.
  • Chop into fine pieces and add to salads, dips, and salad dressings
  • Sprinkle onto finished stir-fries or soups
  • Add to omelets and quiches.

SUGAR SNAP PEAS

Eat these peas in the pods.  They are best just after they are harvested before the sugars turn into starch.  They are a good source of vitamins A, C, K, and the B’s, along with being high in vegetable protein, carbohydrates, and fiber.

Storage Tips

  • Use as soon as possible.  Refrigerate in a plastic bag for 3-4 days.  Storing peas will cause them to lose some of their sweetness and crispness.

Culinary Tips

  • Snap peas need stringing.  Snap of the stem tip and pull downward to remove the string
  • Cook quickly, no more than 2 minutes.  Add butter or serve plain.
  • Add to stir fries or chilled marinated vinaigrette style salads.

SUMMER SQUASH:  ZUCCHINI AND YELLOW SQUASH

Tastiest when fresh and relatively small sized.  They dehydrate rapidly.  Summer squash is easily digested, nourishing and cooling, perfect for July and August.  They are also a good source of vitamins and calcium. 

Storage Tips

  • Summer squash dehydrates quickly.  Store in the hydrator drawer of your fridge for a few days.

Culinary Tips

  • Try raw summer squash cut into stick with your favorite dip or in salads.
  • Cut into chunks add to summer soups and pasta sauce.
  • Grill thick slices for 3-4 minutes over hot coals, then 5-8 minutes on the side of the grill. Baste with marinade.
  • Sauté onions in butter or oil, add summer squash and sugar snap peas.  Then top with parmesan cheese and serve over pasta.
  • Stuff patty pan squash with buttered fresh bread crumbs sautéed with garlic and fresh herbs.  Heat through and serve.
  • To remove excess water and prevent soggy, cooked dishes: Lightly salt the grated or thinly sliced squash.  Place in a colander and let stand for 30 minutes.  Some water will exude during the resting period.  Much more will come out when squeezed or patted with paper towels.  If you wish, rinse to remove the salt.

SWEET POTATOES

We cure our sweet potatoes in the greenhouse for a few weeks to improve their sweet flavor and their ability to store.

Storage Tips

  • Store in a cool dark place for about a month
  • Do not wash until just before you use them

Culinary Tips

  • Scrub well before cooking
  • The skin is edible so you don’t need to peel them
  • Bake sweet potatoes whole at 350° until soft when pricked with a fork.  Split open and add a pat of butter
  • Slice sweet potatoes into chunks and toss with olive oil, thyme, salt, and pepper. Roast at 350° for about 45 minutes.  Add chunks of potatoes and carrots for a winter root bake.
  • Chop sweet potatoes into very small cubes.  Heat butter in a sauté pan and add sweet potatoes.  Add cinnamon and ginger and sauté until soft and tender.  Serve with rice. 
  • Sweet potatoes go well with butter, cinnamon, orange, ginger, brown sugar, maple syrup, pecans, and walnuts.

TATSOI 

Tatsoi is a very mild Asian green that can be eaten in salads or sauté.  It is a nice replacement for spinach as it doesn’t have that sharp bite like spinach.  We have found it to be a favorite with kids because of its mild flavor.

Storage Tips

  • Wash and spin dry before storing in a plastic bag in the refrigerator
  • Best if used with-in one week.

Culinary Tips

  • Small, tender leaves can be added to salad mix for extra flavor
  • Add to your sandwich, burrito, or omelets.
  • Sauté with garlic for 2-5 minutes and add to pasta with grated cheese.
  • Add at the last couple of minutes to your stir-fry
  • To braise sauté garlic for 2-3 minutes then add tatsoi and a few tablespoons of water.  Cover and cook for 2-5 minutes.  Watch for the green color to brighten.  If cooked much longer the greens will be mushy.
  • Toss braised or sautéd tatsoi with sesame oil, rice vinegar, and soy sauce.  Sprinkle with toasted sesame seeds. 

TOMATOES

Tomatoes are second in popularity only to potatoes in the United States.  We grow small salad tomatoes, cherry, plum, and heirloom varieties. 

Storage Tips

  • Hold tomatoes at room temperature for up to 1 week
  • Do not store in fridge. Fridge will deteriorate flavor within minutes.
  • Cut tomatoes deteriorate quickly
  • Not fully ripe tomatoes will continue to ripen stored out of the sun at room temperature

Culinary Tips

  • Sauté, bake, broil, grill, or eat them raw
  • Slice tomatoes and arrange on a plate.  Drizzle with olive oil or a vinaigrette, chopped fresh basil or parsley and salt and pepper.
  • Add tomato chunks to summer soups and pasta sauces
  • Sauté plum tomatoes and add to an omelet
  • Hollow-out partially, stuff and bake or grill
  • Roast halved tomatoes on a lightly oiled baking pan in a 250„a oven for 3 hours (season with minced garlic and fresh, chopped basil before you pop them in the oven)

 SPRING (BABY) TURNIPS

Turnips are in the cabbage family.  They are one of the most ancient and globally used vegetables.  The baby turnips in the spring are sweet and their greens are tender and delicious.  Both the root and the greens are good sources of vitamins and minerals.

Storage Tips

  • Store turnips unwashed in plastic bag in the fridge for 1-2 weeks
  • Store the greens separately in a damp cloth or a plastic bag.  Use as soon as possible

Culinary Tips

  • Scrub turnips with a vegetable brush.  No need to peel
  • Grate raw into salads and slaws
  • Steam 1-inch slices for 12-15 minutes
  • Bake turnips for 30-45 minutes at 350 degrees F basted with butter
  • Roast along with roasting meats
  • Saute garlic in olive oil, then add thin slices or turnips, when the turnips are almost done, add the turnip greens.  Saute until greens are bright green but not mushy.  Serve with tamari.
  • Dice turnips and add to soups or stews or stir-fry
  • Mash turnips like potatoes
  • Use turnip greens as you would other cooking greens

WINTER SQUASH

Winter squash has 10 times more vitamin A than summer squash.  Winter squash varieties are mostly interchangeable in recipes.  Although the many different types of winter squash look quite different on the outside, their flesh is quite similar.

Storage Tips

  • Winter squash will store at room temperature for at least a month
  • Store for several months in a cool (50-55 degrees) and dry location

Culinary Tips

  • 1 lb of trimmed raw squash equals 2 cups cooked squash
  • Boil or steam 1-2 cubes for 15-20 minutes.  You can peel before or after cooking, but let it cool first.
  • Mash cooked squash with butter
  • Add chunks to stews and soups
  • Cut in half carefully lengthwise, scoop out the seeds.  Place flesh down in a baking dish.  Bake at 350 degrees for 30- 60 minutes depending on size.
  • Butternut squash are a good substitute for pumpkins in pie
  • Add butter and maple syrup or brown sugar to bake squash
  • Cook squash chunks along side roasting meats.

 Source: Roxbury Farm NY



New recipe: Tropical Carrot, Ginger, And Turmeric SmoothieOctober 13th, 2017

Ingredients: 1 blood or navel orange, peel and white pith removed 1 large carrot, scrubbed, coarsely chopped ½ cup frozen mango chunks ⅔ cup coconut water 1 tablespoon shelled ra

New recipe: Whole Roasted Carrots with Fresh GingerOctober 13th, 2017

1 pound medium carrots, peeled 1/4 cup water 4 large garlic cloves, peeled Six 1/4-inch slices fresh ginger 1 tablespoon canola oil 1 tablespoon unsalted butter Salt and freshly ground pepper Olives,

New recipe: Kale & Sweet Potato HashOctober 13th, 2017

1 large sweet potato, chopped 1 yellow onion, sliced 3 cloves garlic, minced 1 bunch kale, chopped 2 tsp. cumin seeds salt & pepper 1 Tbs. fresh lemon juice 1 Tbs. fresh cilantro leaves ~1/4 cup c

 

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