Vegetable ID


Basil (Ocimum basilicum)
Edible: Leaves, Stem
Post Harvest Handling: Do not wash, store in a bag or container in the refrigerator for up to 1 week. Keep in a cool place (not the coldest part of the refrigerator) or store in a vase on the counter or windowsill. Freezing works better than drying (it may turn black unless you dry with heat). Rinse and spin dry when ready to process. 
  • Breakfast- Omelette with basil and goat cheese, Polenta with tomato basil marinara, 
  • Lunch- Pesto spread for sandwiches, Basil vinaigrette for salads, Pizza
  • Dinner- Any Thai food, Basil Pesto, Tomato Basil Marinara, Chopped into salads
  • Desert- Basil Icecream, Barbecued Peaches with basil and vanilla ice cream, Basil infused vodka




Beets (Beta vulgaris)
Edible: Roots and greens.







Post Harvest Handling:  Cut off tops and store roots in a cold, dark place for up to 6 weeks.  Greens can be stored in a bag or container in the refrigerator for 1 to 2 weeks.
  • Breakfast- Beet Orange Carrot Juice, Polenta w/ Beet Greens
  • Lunch- Cooked and Diced into a salad or Shredded raw
  • Dinner- Roasted Beet and Beet Greens Salad w/ Goat Cheese, Zest, and Dill or Mint, Sautéed Beet Greens in olive oil and garlic.
  • Dessert- Chocolate Beet Cake



Borage (Borago officinalis)
Edible: Flowers, Leaves and Stems
Post Harvest Handling: Do not wash, store in a vase with water on the counter or in a bag or container in the refrigerator for 1 week. The tiny white hairs on the leaves will disappear when cooked.




  • Breakfast- Brew to make a refreshing tea, add to cream cheese with bagels
  • Lunch- Leaves, stems, and flowers into a salad, adding leaves to sandwiches
  • Dinner- Add to soups and stews, borage ravioli, (use in place of spinach), deep fry stems
  • Desert- freeze flowers in ice cubes and float in chilled soups or drinks


Broccoli (Brassica oleracea)
Edible: Flowers and Stems
Post Harvest Handling: Do not wash, store in a bag or container in the refrigerator for 1 week.








  • Breakfast- Broccoli and Cheddar Quiche
  • Lunch- Cooked or raw into a salad, Crudite, Cream of Broccoli Soup
  • Dinner- Parmesan Roasted Broccoli, Spicy Broccoli Sauté



Cabbage (Brassica oleracea)












Edible: Leaves, Bolts, and Flowers
Post Harvest Handling: Cold storage for up to 3 months, wash before use
  • Lunch- Shredded on tacos, Cabbage Salad w/ Cilantro and Sesame oil
  • Dinner- Braised Cabbage w/ Apple, Cabbage Slaw, or Cabbage Rolls




Carrots (Daucus carota var. sativus)












Edible: Roots and Leaves(used as garnish or in small amounts)
Post Harvest Handling: Remove tops and store in a bag or container in the refrigerator for up to 3 months.

Breakfast- Shred into Pancakes, Carrot Muffins
Lunch- Raw or Carrot juice, Shredded Carrot Salad with Cilantro
Dinner- Braised or Roasted w/ maple syrup and lemon, Carrot Ginger Soup
Dessert-Carrot Cake












Celery (Apium graveolens var. dulce)
Edible: Stalks and Leaves
Post Harvest Handling: Store in a bag or container in the refrigerator for 1 to 3 weeks.
  • Breakfast- Crudite with cream cheese, Bloody Mary
  • Lunch- Celery Salad with Mint, Egg Salad w/ Celery
  • Dinner- Braised Celery, Soup Stock




Celeriac or Celery Root (Apium graveolens var. rapaceum)
Edible: Roots, Stems, Leaves (This variety is selected for its root)
Post Harvest Handling: Wash well, store in a bag or container in the refrigerator for up to 3 weeks.
  • Breakfast- Fritters
  • Lunch- Pureed or mashed
  • Dinner- Gratin, Roasted, Mashed



Chard (Beta vulgaris)












Edible: Stems, Leaves
Post Harvest Handling: Store in a bag or container in the refrigerator for up to 2 weeks.  You could also store in a vase on the table like a bouquet.
  • Breakfast- Sauteéd in an omelette, Egg Scramble, or Quiche
  • Lunch- Sauteéd with olive oil and garlic, Chard Pesto on Pizza
  • Dinner- Spanakopita, Chard Stem Gratin, or Chard Enchiladas



Cilantro (Coriandrum sativum)












Edible: Leaves, Stems, Flowers
Post Harvest Handling: Store in a bag or container in the refrigerator for up to 1 week.  Cut off stems, Rinse and spin dry before use.
  • Breakfast- Omelette or scramble, Breakfast Burritos, 
  • Lunch- Salad dressings, Tacos, Carrot salad w/ Cilantro
  • Dinner- Chutney, Fish Tacos, Cabbage Slaw w/ Cilantro and Feta, Marinades



Collard Greens (Brassica oleracea)
Edible: Leaves, Stems, Flowers
Post Harvest Handling: Store in a bag or container in the refrigerator for up to 2 weeks.  You could also store in a vase on the table like a bouquet.
  • Lunch- Warmed salad, 
  • Dinner- Braised, Sauteed, Black Eye Peas and Collards Greens,



Cucumber (Cucumis sativus)


Dandelion (Taraxacum officinale)
Edible: Leaves, Stems, Flowers
Post Harvest Handling: Store in a bag or container in the refrigerator for up to 2 weeks.  You could also store in a vase on the table like a bouquet.
  • Breakfast- Polenta with Sauteed Dandelion Greens and Garlic
  • Lunch- Salad, Stems dipped in hummus, Flowers
  • Dinner- Sauteed with Pasta, Greens and Garlic



Dill (Anethum graveolens)












Edible: Leaves, Stems
Post Harvest Handling: Do not pre-wash. Store in a bag or container in the refrigerator for up to 2 weeks, or store in a vase on the table like a bouquet. To dry hang upside down in a warm place or use a dehydrator.
  • Breakfast- Dill and Cheddar Scones
  • Lunch- Egg Salad Sandwiches, Beet Salad with Dill, Zest, and Goat Cheese
  • Dinner- Dry for later, Add to salads, Baked salmon with Lemon and Dill



Curly Endive or Escarole (Cichorium endiva)












Edible: Leaves
Post Harvest Handling: Store in a bag or container in the refrigerator for up to 2 weeks.  You could also store in a vase on the table like a bouquet.
  • Breakfast- Egg and Cheese Breakfast Burritos
  • Lunch- Endive Salad with fig or persimmon
  • Dinner- Wilted Endive and Beets, Roasted Endive, Grilled




Fennel (Foeniculum vulgare var. azoricum)

Edible: Bulb, Stems, Leaves
Post Harvest Handling:
  • Breakfast- Tea
  • Lunch- Fennel and orange salad, Shaved salad, Soups, Pickled, Confit
  • Dinner- Gratin, Braised, Grilled, Pasta Sauce, Stuffings, Roasted Chicken, Roasted veggies



Garlic Scape (Allium sativum)












Edible: Scape, Flower
Post Harvest Handling: Store in a bag or container in the refrigerator for up to 2 weeks.
  • Breakfast- Bloody Mary
  • Lunch- Pickled scapes
  • Dinner- Sauté or Gratin



Herbs of Provence
Edible: Leaves, Flowers
Post Harvest Handling: Store in a bag or container in the refrigerator for up to 2 weeks.  You could also store in a vase on the table like a bouquet.
  • Breakfast- Tea, Omelette, Quiche, Scramble
  • Lunch- Soups, Roasted Veggies,  Sandwiches, Salad dressings
  • Dinner- Roasts, Sauces, Gratin, Soups, Lasagna, Pasta, Roasted Vegetables, 



Kale (Brassica oleracea)













Edible: Leaves, Stems, Flowers
Post Harvest Handling: Store in a bag or container in the refrigerator for up to 2 weeks.  You could also store in a vase on the table like a bouquet.
  • Breakfast- Sauteéd in an omelette, Egg Scramble, or Quiche
  • Lunch- Sauteéd with olive oil and garlic, Kale Pesto on Pizza, Kale Chips
  • Dinner- White Beans and Kale, Raw Kale Salad with Pomegranate seeds, Braised, Stewed, Soup







Kohlrabi (Brassica oleracea)







Edible: Bulb, Leaves
Post Harvest Handling: Remove stems to prevent transpiration, store in refrigerator in a bag or container for up to 3 weeks.
  • Breakfast- Breakfast fries
  • Lunch- Peeled and eaten raw, pickled Kohlrabi chips
  • Dinner- Sauteed in butter, Soups, Stir Fry, Battered and fried, Gratin.






Lettuce (Lactuca sativa)












Edible: Leaves
Post Harvest Handling: Store in a plastic bag or container in the refrigerator for up to 1 week. Do not pre-wash.
  • Breakfast- Egg and Bean Breakfast Burritos
  • Lunch- Sandwiches, Lettuce Wraps
  • Dinner- Salad, Burgers





Leek (Allium ampeloprasum)












Edible: Roots
Post Harvest Handling: Do not pre-wash.  Trim only the dark green leaves. Store in a plastic bag or container in the refrigerator for up to 3 weeks. Wash well before use.
  • Breakfast- Quiche, Scrambles
  • Lunch- Potato Leek Soup, Braised
  • Dinner- Frittata, Leek Pancakes, Risotto, Braised with Lemon, Gratin




Mint (Mentha)












Edible: Leaves
Post Harvest Handling: Store in a bag or container in the refrigerator for up to 1 week.  You could also store in a vase on the table like a bouquet or dry for long term storage.









    • Breakfast- Fruit salad with Mint
    • Lunch- Celery salad w/ Mint vinaigrette, Mint pesto, Mint-Feta Butter
    • Dinner- Beets with Mint and Orange, Minted Cucumber Yogurt Salad
    • Dessert- Mojitos



    Onions (Allium cepa)

    Edible: Roots
    Post Harvest Handling: Do not pre-wash.  Trim only the dark green leaves. Store in a plastic bag or container in the refrigerator for up to 3 weeks. Peel before use.
    • Breakfast- Quiche, Scrambles
    • Lunch- French Onion Soup, Braised, Stuffed, Pickled
    • Dinner- Sautes, Sauces, Frittata, Risotto, Braised with Lemon, Gratin



    Oregano (Origanum)







    Edible: Leaves, Flowers
    Post Harvest Handling: Put in a vase on the counter or store in a plastic bag or container in the refrigerator for up to 1 week.
    • Breakfast- Scramble, Omelette
    • Lunch- Pizza, Carrot Salad with Oregano and Cumin
    • Dinner- Broiled fish with Oregano, Chili, Greek food, Roasted potatoes with Oregano




    Radish (Raphanus sativus)
    Edible: Roots
    Post Harvest Handling: Remove stems to prevent transpiration, Store in a plastic bag or container in the refrigerator for up to 3 weeks.

    • Breakfast- Raw
    • Lunch- Dipped in soft butter
    • Dinner- Braised



    Radicchio (Cichorium intybus)
    Edible: Leaves
    Post Harvest Handling: Store in a plastic bag or container in the refrigerator for up to 1 week.
    • Lunch- Crostini, Pizzas
    • Dinner- Salad, Ravioli with Radicchio filling, Baked, Risotto



    Romaine Lettuce (Lactuca sativa)
    Edible: Leaves
    Post Harvest Handling: Store in a plastic bag or container in the refrigerator for up to 1 week. Wash before use.
    • Lunch- Cesar Salad, Chopped salad
    • Dinner- Grilled Romaine, Salad



    Romanesco (Brassica oleracea)












    Edible: Flowers
    Post Harvest Handling: Do not pre-wash.  Store in a plastic bag or container in the refrigerator for up to 1 week.
    • Breakfast- Scramble
    • Lunch- Soup, Stir Fried
    • Dinner- Roasted with Gruyere, Pureéd, Gratin



    Spinach (Spinacia oleracea)












    Edible: Leaves, Stems
    Post Harvest Handling: Store in a bag or container in the refrigerator for up to 3 weeks.  Do not prewash.

    • Breakfast- Baked w/ Eggs and Cream, Omelette, or Scramble
    • Lunch- Quiche or Salad (with Bacon and Blue Cheese), Stir Fry, Soup
    • Dinner- Lasagna, Warm Spinach Salad w/ Goat Cheese and Candied Nuts, Creamed



    Turnips (Brassica rapa)
    Edible: Leaves, Roots
    Post Harvest Handling: Remove the greens and store them in a bag or container in the refrigerator for up to 1 week. Store the roots in a separate container or bag for up to 2 months.

    • Breakfast- Sauteéd greens
    • Lunch- Turnip Fries
    • Dinner- Maple Glazed Turnips, Roasted, Soups, Gratin, Pureéd


    Zucchini (Cucurbita pepo)



    Edible: Blossoms, Fruit
    Post Harvest Handling: Handle gently, they bruise easily. Store in the refrigerator for up to 3 weeks. Do not prewash.

    • Breakfast- Zucchini muffins, Zucchini bread, Zucchini pancakes, Frittata, Breakfast scramble
    • Lunch- Soup, Veggie Patties, Frittata, Fried Zucchini spears, Stuffed Squash Flowers
    • Dinner- Soufflé, Pasta Primavera, Baked Zucchini Boats, Stuffed Squash, Kebabs



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    Community Supported Agriculture

    Support Locally Grown Food

    There is plenty of gozo at Rio Gozo Farm. That is JOY in Spanish and joy is one of the most dependable products we have. Gozo is commonly found in gardens and farms. Once you get a little gozo up and going it is very tolerant of most pests, withstands dry periods, and grows with a modicum of fertilizer. After gozo becomes a staple of one's diet, it goes with about anything. Actually folks crave it so much it is a wonder everyone does not have a patch of it growing close at hand. Grab up some gozo and get with the flow.