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  • in Leaf Vegetables, Prepare

    Six Ways to Cook and Serve Spinach

    Spinach and strawberry salad

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    Spinach has just the right balance of flavor—sharp and hearty but not overpowering. It is equally versatile raw or cooked. There are two main types of spinach: flat-leafed and savoy or crinkle-leafed. The more tender and mild tasting of the two is flat-leafed especially the baby varieties. Savoy spinach has a stronger flavor with a […] More

  • in Leaf Vegetables, Prepare

    Seven Ways to Cook and Serve Cabbage

    Cabbage round head1

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    Cooked cabbage can be crisp with a mild and sweet flavor. Cabbage also can be served raw in salads and slaws and on sandwiches and burgers. Cabbage comes to harvest during the cool and cold fall and winter months. There are three kinds of round-headed cabbage: white, red, and Savoy. The leaves of the white […] More

  • in Prepare, Stalk Vegetables

    Ten Ways to Cook and Serve Kohlrabi

    Kohlrabi steamed

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    Cook kohlrabi or eat it raw. Kohlrabi is crunchy like radish and tastes like a mild, sweet turnip with a bit of radish tang. Young kohlrabi is juicy and crisp and delicate. The peak kohlrabi harvest season is mid-spring to mid-fall. In mild-winter regions, kohlrabi and can be grown and harvested through the winter. Favorite […] More

  • in Leaf Vegetables, Prepare

    Five Ways to Cook and Serve Collards

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    Fresh chopped or shredded collards can add a little spice to salads. As well, collards can be steamed, boiled, sauteed, and added to soups and stews. Collards are a good match for smoked pork. Combine collards with mashed potatoes, sweet potatoes, or beans and puree.  Collards have a very strong cabbagey flavor and are considered […] More

  • in Prepare, Stalk Vegetables

    Five Ways to Cook and Serve Swiss Chard

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    Swiss chard can be served raw or cooked. Swiss chard leaves have a hearty, yet mild spinach flavor. Swiss chard stalks have a delicate, celery-like taste and crunch. Serve chard greens raw alone or in a mixed green salad. You can also cook chard greens just like spinach. Favorite Swiss chard recipes Chard Soup Made […] More

  • in Flower Vegetables, Prepare

    Four Ways to Cook and Serve Broccoli Raab

    Broccoli raab sauteed with

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    Broccoli raab and rapini are not synonymous, but when it comes to recipes they practically are. Broccoli raab [rob] has long, thin rich-green stems (6-9 inches/18-23 cm long) topped with scattered clusters of broccoli-like florets. The flavor is nutty and both pungent and zesty. Rapini [rah-PEE-nee] is similar to broccoli raab but with fewer florets […] More

  • in Leaf Vegetables, Prepare

    Five Ways to Cook and Serve Chinese Cabbage

    Chinese cabbage stir fry

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    Chinese cabbage can be eaten raw or cooked–steamed, boiled, and quickly stir-fried. Cooked leaves and stalks add flavor to soups, stews, pasta dishes, and stir-fries. Chinese cabbage is a general name for several varieties of thick-stalked and green- or pale green-leaved vegetables that fall under the even more generic name Chinese leaves. Chinese leaves are […] More

  • in Herbs, Prepare

    Seven Ways to Prepare Horseradish

    Horseradish root

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    The peak season for freshly harvested horseradish is early spring and late fall.  Horseradish is a long, knobby root—it’s an herb, not a vegetable–that has no aroma until you scratch, cut, or grate it. The pungent odor and the hot taste of horseradish are due to a volatile oil—similar to mustard oil—that is released when […] More