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What's Fresh Right Now?

Bananas

Beans—green/yellow/purple snap, green/yellow pole, green/purple long

Broccoli

Broccolini

Cabbage—green, napa, flat head

Carrots

Cauliflower—white/purple/cheddar

Citrus—calamondin, kumquat, satsuma, tangerine, temple, meyer lemon, sour orange, hamlin, white/red/pink grapefruit, ambersweet, chinese honey, navel

Cucumbers—slicers, pickling

Greens—collards, tatsoi, curly/tuscan/white/red russian kale, mizuna, mustards, stir-fry mix, arugala, bok choy, pac choi, spinach

Herbs—garlic chives, turmeric, parsley, cilantro, sage, dill

Lettuce—bibb, green/red leaf and romaine, mixes

Moringa

Mushrooms—shiitakes, oyster, dried shiitakes/chanterelles

Onions—green

Papaya—ripe, green

Peppers—red/green/yellow/orange sweet bell, green/red jalapeño, caribbean, assorted hot

Pineapple

Potatoes—red

Radishes—french breakfast, black, purple/white daikon, pink beauty, watermelon

Roselle

Squash—green zucchini

Strawberries

Sweet Potatoes

Tomatoes—cluster, cherry, sun gold

Turnips—tokyo, purple top



Local and Fresh—
Green Cabbage


        While I admire the beauty of the savoy and the taste of the red, give me a big round head of green cabbage any day. Versatile and nutritious, this member of the brassica family is tasty whether raw or cooked.
        Look for heavy heads, tightly packed leaves and even color. Don’t worry about a few damaged outer leaves.
        A rule of thumb for using cabbage raw— salt and dressing will wilt or soften raw cabbage with time, so if you want a crunchy texture, serve it soon after adding dressing or seasoning.