What’s Fresh Right Now?
Beets—golden, chiogga, red, white
Broccoli—green, romanesco, broccolini
Cabbage—green, napa, cone, drumhead, savoy
Celery—cutting (greens with a small stem)
Citrus—orange, grapefruit, lemon, tangerines, tangelos, kumquats, calamondin, limes, lime-quat
Greens—mustards, mizuna, arugula, turnip, collard, spinach, bok choy, tat tsoi, white/rainbow chard, escarole, sorrel, dandelion, endive, lamb’s quarter, tuscan/russian kale, wasabi
Herbs—garlic chives, turmeric, flat leaf parsley, cilantro, dill, sage, spearmint
Kale—dino/tuscan, red/white russian, curly
Lettuce—red/green romaine/leaf/butterhead, frisee, mix
Mushrooms—fresh/dried shiitakes, pearl/elm/blue oyster
bell, poblano, jalapeño, shishito
Radish—red, watermelon, easter egg, french breakfast,
white/purple daikon, black
Sweet Potatoes—orange, white, purple
Tomatoes—cluster, large plum, sun gold, cherry, green
Turnips—purple top, tokyo
Yuca (also known as cassava or manioc)
Local and Fresh—
Shiny white bodies and hollow green
shoots make green onions stand out at the markets.
Stalks with bulbs are young onions, while
straight stalks of white flesh are usually scallions,
but both are commonly called green onions.
Milder than regular onions, green onions make a
great substitute whether cooked or raw.
I bought this tasty
delicacy last Saturday
morning at the
The leaves are small
and light green.
The taste is bright
and fiery warm,
but the heat does not
linger on your
tongue and all the
Toss a handful into a
scramble or soup.
Serve instead of
lettuce in a salad or
on a sandwich.
Use to enhance the
herbs in a batch
pesto or chimichurri.