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What's Fresh Right Now?

Beets—red, golden, chioggia

Bok Choy—flowering choi, tot soi, mei choi

Broccoli—crowns, broccolini

Broccoli Raab

Brussels sprouts

Cabbage—green, savoy, napa

Carrots—red, orange, yellow

Cauliflower—white, romanescu

Celery

Citrus—kumquats, valencia/navel orange, red grapefruit, sour seville, meyer lemon

Fennel

Garlic—chives, gar-leeks

Ginger

Greens—arugula, collards, white russian/lacinto/curly kale, rainbow/swiss chard, dandelion, mizuna, mustard, escarole, endive, spinach

Herbs—parsley, dill, cilantro, curry leaf

Honey—orange blossom, gallberry, wildflower, tupelo

Kohlrabi

Lettuce—red/green leaf, red/green romaine, frisee, butterhead, salad mix

Loquat

Moringa

Mushrooms—shiitake, white/blue oyster, dried shiitake

Nasturtiums

Onions—green/red, yellow

Papaya—green, ripe

Peas—snow, sugar snap

Potatoes—red/white

Radicchio—purple, treviso

Radishes—white/purple daikon, globe, french breakfast, watermelon, purple, black, shunkyo

Rutabaga

Shoots and Sprouts

Squash—round/long/italian zucchini, yellow

Strawberries

Sweet Potatoes

Tomatoes—cluster, heirloom, grape

Turnips—purple top, salad

Turmeric—orange

Local and Fresh—
Daikon


       You’ve seen them in the market. Some of them look like turnips and some like giant white carrots! Don’t be fooled by the plain exterior. Daikon radish is a crispy, peppery treat that adds a little zip to any dish.
       A little daikon goes a long way, although it is not nearly as spicy-hot as its cousin horseradish. In addition to using it in salads, slaws and stir-fries, I like to use it as a no-carb cracker substitute for hummus or other toppings.
       Look for firm daikon that feels heavy for its size. Store unwashed in a plastic bag or container in the refrigerator, to retain its freshness.
       To peel or not to peel? The skin may be a little tough when eaten raw, so peel if you like, but it isn’t necessary.