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| 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) |
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
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| 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
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| 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.
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
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| 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
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| 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
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Celery (Apium graveolens var. dulce)
Edible: Stalks and Leaves
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
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| 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
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| 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
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| 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
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| 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,
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| Cucumber (Cucumis sativus) |
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| 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
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| 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
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| 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
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| 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
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| Herbs of Provence |
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,
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| 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
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| 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.
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| 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
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| 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
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| 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
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| 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
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| 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
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| 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
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| 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
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| 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
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| 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
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| 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
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| Turnips (Brassica rapa) |
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
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| 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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