Beets
Bok Choy—pak choy, toy choi
Broccoli—green, romanesco
Brussel sprouts
Cabbage—head, savoy, red
Carrots—orange, yellow, purple, red
Cauliflower—white, orange
Chard—swiss, rainbow
Citrus—juices, tangerines, grapefruit,
lemons, oranges, kumquats
Cucumbers—mini seedless
Eggplant—purple oriental
Fennel
Garlic—chives, garleeks
Greens—rappini, summerfest, dandelion,
arugula, collards, mustards,
turnips, cress, sorrel, escarole,
red/green spinach, endive
Herbs—oregano, rosemary, chervil,
parsley, spearmint, cilantro, dill
Honey—orange blossom, gallberry,
tupelo, palmetto
Kale—red/white russian, tuscan, curly
Kohlrabi
Lettuce—salad mix, arugula, bibb,
green/red leaf and romaine
Microgreens—arugula, radish, buckwheat
Mushrooms—shiitake, oyster
Onions—green scallions, dry yellow
Pecans—in-shell, shelled
Peppers—green/red/orange/yellow
sweet bell, banana, jalapeno
Persimmons—seijo
Potatoes—red, sweet
Radish—globe, breakfast, daikon,
Rutabaga
Shoots—pea, sunflower, corn, spring mix
Sprouts—alfalfa, clover, quinoa, wheat,
sunflower, garbanzo, mung bean,
french lentil, green lentil, radish
Squash—pumpkin, calabasa
Tomatoes—red beefsteak, grape
Turnips
Wheatgrass
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Local and Fresh—
Escarole
Escarole, a member of the endive family,
is a relative of frisee and radicchio. It has tender
leaves with a mild bitter flavor.
Young, small escarole leaves are the perfect
addition to salads, while fully mature heads
of escarole are best served sautéed or simmered.
Choose escarole that is brightly colored
without bruised or limp leaves. Clean individual
leaves in a big bowl of water, changing the water
as needed until no sand is visible.
Store loosely wrapped in a towel and
sealed in a plastic bag for up to one week.
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