Vegetable Info

Our Harvest Chart will give you an idea of what to expect through the growing season.

Below is a list of vegetables and herbs grown on the farm. Learn useful ways to store, prepare, cook them, and more!

Please keep in mind that this list is intended to be used as a resource, not a definitive list of what we grow on the farm or sell in the farm store.

A

Arugula is also known as “Rocket”

Harvested

June, September, and October (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Arugula

  • boosts immune system
  • helps to improve eyesight
  • gives relief from symptoms of osteoporosis
  • helps prevent mental defects in newborns
  • aids in weight management
  • strengthens bone and teeth health
  • promotes energy production and fat synthesis
  • reduces risk of heart disease & premature aging

*to read more please visit the site Organic Facts or Medical News Today

Storage Tips

  • Refrigerator: Wash and spin dry before placing in a plastic bag in the refrigerator. Best if used within 1 week.
  • Freezer: To freeze arugula, follow the same principle as other greens: blanch for two minutes, plunge in ice bath, pat excess moisture off, and place in an airtight freezer-safe container. Frozen arugula works great in stir-fries or pizza.

Culinary Tips

  • Add small tender greens to lettuce for a spicy addition to salad.
  • Make an arugula salad by adding a soft cheese, dried fruits, grated carrots, and walnuts tossed in your favorite vinaigrette.
  • Add to sandwiches and omelettes.
  • Quickly braise or sauté and add to your pasta with grated parmesan.
  • Add cooked arugula to quiche and lasagna.

Recipe Links

B

Basil is also known as Saint Joseph’s Wort, is an herb belonging to the mint family.

Harvested

July and August (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Basil

  • basil contains (E)-beta-caryophyllene (BCP), which may be useful in treating arthritis and inflammatory bowel diseases.
  • basil is rich in antioxidants
  • “basil restricts the growth of numerous bacteria, including Listeriamonocytogenes, Staphylococcus aureus, Escherichia coli O157:H7, Yersiniaenterocolitica, and Pseudomonas aeruginosa. This could mean that adding fresh basil to a salad not only adds flavor, it also helps reduce the number of harmful bacteria on the plate.”

*read more at Medical News Today

Storage Tips

  • Refrigerator? No! Do…. trim the bottom leaves of, cut the bottom stems for afresh cut and place in a glass of water. Leave it on the counter, fresh Basil issensitive to cold and should not be put in the refrigerator. It should last 1-2weeks
  • Freeze basil whole leaves in these 3 steps: 

1. Blanch: Remove the basil leaves from the stem and blanch them in boiling water for 2 seconds.

2. Ice bath: Transfer the leaves to an ice bath.

3. Dry & freeze: Dry completely and store in a freezer-safe container,separating the layers with wax or parchment paper.

  • Puree and freeze fresh basil in these 3 steps:

1. Prep: Remove the basil leaves from the stem, then wash and drycompletely.

2. Puree: Use a food processor to puree the fresh basil leaves with olive oil.Use 1 tablespoon of olive oil per 1 cup of basil.

3. Freeze: Freeze the pureed basil in an ice cube tray, then store in a large resealable plastic bag or freezer-safe container.

  • Oven dry basil in these 3 easy steps:

1. Prep: Remove the basil leaves from the stem, then wash and drycompletely.

2. Dry: Set your oven to the lowest temperature. Place the basil leaves on a parchment-lined baking sheet, then place it on the upper rack of the oven. Bake for 2-4 hours, until the leaves are crumbly.

3. Crumble & store: Remove the basil from the oven and cool. Crumble the basil leaves and store in airtight containers.

Recipe Links

“Snap, string, or green beans are all names for pole or bush beans that grow in the spring and early fall. You’ll find pole and bush beans in green, yellow, and purple hues. Haricots verts are a smaller, thinner French variety.”

Harvested

July, August, and September (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Beans

  • Reduce the Risk of Cardiovascular Disease
  • Prevent Colon Cancer
  • Control Diabetes
  • Boost Immunity
  • Improve Bone Health

…to read more visit Organic Facts

Storage Tips

  • Refrigerator: Store unwashed fresh beans in a reusable container or plasticbag in the refrigerator crisper. Whole beans stored this way should keep forabout seven days.

  • Freezing Green Beans:
    • Rinse your green beans in cool water and then drain. Cut the ends of thebeans off and then cut the beans to whatever length you prefer.
    • Put the green beans into rapidly boiling water, cover the pot and boil them for 3 minutes. (You can re-use this water three to five times – but make sure it’s brought back to a rolling boil).
    • Use a large slotted spoon to remove the green beans from the boilingwater and immediately plunge them into a bowl of ice water to stop thecooking. Keep them in the ice water for 3 minutes. Drain them well.
    • Put the green beans into a reusable airtight freezer container or ziplock freezer bags. Make sure you get as much air out of the container or ziplock bag as possible to help prevent freezer burn.

Culinary Tips

Just prior to using the green beans, wash them under running water. Remove both ends of the beans by either snapping them off or cutting them with a knife.

  • Boil for about 4 minutes. They’ll turn a bright green color in the process. This will make a nice, crunchy bean. If you prefer yours mushy, boil them a little longer.
  • Sautéing quickly removes some moisture from the beans, concentrating their flavor while also improving their snap. It is suggested to steam the beans after this so that they cook all the way through.
  • Steaming prevents the beans from overcooking and preserves a vibrant green color.

Beets, also known as Beetroot

Harvested

July, August, September, and October (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Beets

  • Reduce the Risk of
    • obesity
    • overall mortality
    • diabetes
    • heart disease

    • diabetes

  • promotes healthy complexion & hair
  • increased energy
  • prevents cataracts
  • prevents strokes

…to read more visit Medical News Today and Organic Facts

Storage Tips

  • Cut off stems one inch from the crown.
  • Refrigerate the unwashed beet roots.
  • Summer beets will stay in good condition for 2-3 weeks.
  • Wash and spin greens and place in a plastic bag in the refrigerator.
  • Greens are best when eaten within 3 days.

Culinary Tips

  • Raw beets -scrub clean and grate into a salad (no need to peel)
  • Bake the beets to enhance their natural sweetness. Slice the washed and unpeeled beets into ¼ inch thick slices. Arrange slices on a lightly oiled baking pan and season with thyme or tarragon. Add a small amount of water or apple juice and cover with foil. Put in 350° oven for 25 minutes until fork-tender.
  • Beets can also steamed and boiled. Scrub beets clean but leave skins on untilafter cooking to minimize color and flavor loss. Run whole, cooked beetsunder cold water and rub off the skins. 1½ inch beets take 30 minutes to cookin steam and 15-20 minutes in boiling water. Serve whole, sliced, or grated.

Recipe Links

Harvested

July, August, September, and October (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Bok Choy

  • improves bone strength
  • improves blood circulation
  • brevets chronic disease
  • improves cardiovascular health
  • boosts immune system
  • lowers blood pressure

…to read more visit Medical News Today and Organic Facts

Storage Tips

Store bok choy in a plastic bag in the crisper section of your refrigerator for up to a week. Wash immediately before using.

Culinary Tips

Bok Choy goes well with: Cashews, carrots, ginger, garlic, bell peppers, cabbage, eggplant, scallions, lemongrass, orange, lemon, green onions, oyster sauce, soy sauce, sesame oil, shrimp, beef, chicken, pork, mushrooms, shrimp, and fermented black beans.

Recipe Links

Harvested

August, September, and October (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Broccoli

  • detoxifies the body
  • protects from UV rays
  • treats stomach disorders
  • improves immunity
  • regulates blood pressure
  • treats anemia

…to read more visit Organic Facts

Storage Tips

Refrigerator: Keep unwashed, trimming only the large leaves. Store in a bag or container. It will keep fresh for several days.

Freeze by blanching in boiling water for three minutes or steam for five minutes, put in an ice bath for as long as you heated it, dry completely, put in freezer.

Culinary Tips

  • Eat raw, steam 8~15 minutes, blanch 4~8 minutes, roast 20~25 minutes
  • Steam or blanch broccoli before sautéing or stir-frying.
  • The stalks and stems of the broccoli are edible, too. They cook in the same amount of time if you peel the outer skin. Insert a paring knife blade under the skin at the base and pull up. The skin pulls off easily, breaking off at the buds. Cut stalks into thick julienne strips or diagonal slices for soups or sautés.

Recipe Links

Buckwheat is not a wheat at all but an herb!

A very mild-flavored and tender shoot.

Harvested

June (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Buckwheat

  • high in fibre, manganese, magnesium, copper and zinc, which boost the immune system.
  • alkalizing shoots also contain a very high amino acid count including lysine, which promotes collagen production within the body.
  • rich in vitamin B factors like choline and inositol.
  • contain vitamins A, C, K, folate, phosphorous, copper, thiamine, pantothenic acid, calcium and iron.

Storage Tips

  • They should be rinsed just before use.
  • they degrade quickly when wet.
  • If you get them home and there is condensation (wetness) in the bag, makesure to insert a piece of towel or switch them to a dry bag so they will keepwell.
  • They will store well covered (in a bag or container) in your fridge for a longtime, but are best enjoyed within a week of when you buy them.

Culinary Tips

  • Add these sprouts to a salad or sandwich to add a light lemony taste and some great color.
  • Buckwheat Shoots lend themselves well to being a topping on everything, likesoups, salads, stir-fry, pizza.

C

Harvested

June, July, September, and October (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Cabbage

  • Anti-inflammatory Agent
  • improves vison
  • weight loss
  • improves brain health & bones
  • regulates blood pressure
  • reduces muscle aches
  • detoxifies the body

Storage Tips

  • Refrigerate cabbage in a hydrator drawer. Do not remove the outer leaves before storage. Once the cabbage has been cut, store in a plastic bag or container.
  • Freeze:
    • Wash the head (get rid of possible bugs by: soaking heads in a saltsolution. Use 1 to 3 tablespoons of salt per gallon of water, and soakcabbage heads for half an hour. You can also soak heads in plain waterfor a few hours.
    • After soaking, rinse heads, and remove old or yellow outer leaves. Cut cabbage into quarters or wedges, or separate leaves. Choose how to cut heads based on your end use. For most cooked dishes, cabbage wedges are handy. Keep the core inside wedges; it helps hold leaves togetherduring blanching.
    • Freezing cabbage without blanching is possible; you’ll just need to use it within 4 to 8 weeks. For the longest-lasting frozen cabbage, blanch wedges for 90 seconds. Use a colander to drain wedges after removing them from ice water.

Culinary Tips

  • Trim off outer wilted leaves and quarter the head. Then remove the core.
  • For steaming cut wider slices & cook for 5-6 min
  • Sliced cabbage sautes & stir-fries well. Adding sliced onions or apples helpsreduce the gaseous qualities of cabbage.
  • Boil cabbage for 5 min

Recipe Links

Harvested

July, August, September, and October (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Carrots

  • reduced cholesterol
  • lower risk of heart attacks
  • prevention of certain cancers
  • improved vision
  • reduced signs of premature aging
  • Furthermore, carrots have the ability to improve your skin, boost the immune system, improve digestion, protect cardiovascular health, detoxify the body, &
  • boost oral health in a variety of ways

…to read more visit Organic Facts

Storage Tips

  • Carrots can be stored in the refrigerator for up to a month by…
    • slicing off the carrot greens and any other areas on the carrot that may seem discolored
    • Put in a container in your fridge, completely covered in water
    • Change the water in this container every 4-5 days
    • Avoid storing the carrots near other ripening fruits as the release of ethylene gas will speed the ripening process of the carrots
  • Freeze by…
    • clean and peel the carrots
    • slice into small pieces
    • put into boiling water for 2 minutes (this blanching process is only intended to kill any bacteria or enzymes present in the vegetable)
    • remove and put in a large container with ice water to cool them rapidly
    • remove from water after a few minutes and thoroughly dry
    • place in a freezer bag (they will keep for between 9 months and 15months, depending on the temperature of your freezer. Even after thattime, the carrots won’t be rotten; they will just begin to lose their flavor.

Culinary Tips

  • Scrub carrots under running water. Peeling removes the nutrients located justunder the skin.
  • Eat carrots raw to receive the most nutrients, cut into sticks or grate intomany types of salads.
  • Slice and steam for 5-10 min or saute.
  • Steam and puree.
  • roast carrots, cut in large chunks, cover, and bake in a 350° oven for 40 minutes.

Recipe Links

Harvested

July, August, September, and October (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Carrot Greens

  • boosts immune system
  • helps bone density
  • improves vision
  • helps circulation
  • eliminates toxins in the body & optimizes kidney health
  • helps regulate blood pressure
  • aids in digestion

…to read more visit Organic Facts

Storage Tips

Carrots can be stored in the refrigerator: if you intend to cook with them, the best thing to do is to blanch the greens (place them in boiling water for 2-3minutes, then cool them immediately). Following that, you can thoroughly dry the greens, or wrap them in a paper towel in a plastic bag, and then store them in the refrigerator. The greens should keep for up to a week, but the sooner you use these greens, the better, as they are prone to wilting rather rapidly.

Culinary Tips

Cook these greens and remove some of the bitterness by sautéing them.

Recipe Links

Harvested

August, September, and October (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Celery

  • Lowers Cholesterol Level
  • Reduces Blood Pressure
  • Prevents Urinary Tract Infections
  • Lowers Arthritis Pain
  • Anticancer Properties
  • Boosts Immune System
  • Reduces Asthma Symptoms
  • Manages Diabetes

…to read more visit Organic Facts

Storage Tips

  • Put them in a zip lock bag. Store it in the refrigerator and use the stalks within 5-7 days.
  • Freezing the celery will result in lost crispness but can easily be used in soups, sauces, casseroles, and stews. freezing guide:
    • Clean the celery: Wash the sticks thoroughly under tap water. Make sureyou separate the stalks and clean so that all the dirt is removed properly.
    • Blanch the celery: Most people skip this step as they intend to use celery in a couple of months. But you can absolutely blanch the stalks to keep them for longer. Just make sure to pat the celery dry after you blanch it.
    • Freeze for a brief time: Spread the stalks on a baking sheet and freeze fora couple of hours.
    • Pack and store: Now remove the stalks and add them to a zip lock bag or a vacuum seal pouch and store in a freezer. You can also stick a label with the date on which you store the celery to ensure that you do not use it after a long time.

Culinary Tips

If you have celery that has wilted, sprinkle it with a little water and place it inthe refrigerator for several hours where it will regain its crispness.

Recipe Links

Harvested

August, September, and October (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Celery Leaves

  • rich in nutrients like calcium, potassium, vitamin E, and many antioxidants
  • improved sperm count
  • anti inflammatory properties
  • antioxidant properties
  • mosquito repellent

…to read more visit Organic Facts

Storage Tips

Pick the leaves off the thin stems at the top of the stalk. To store the leaves, wrapthem in a slightly damp kitchen towel and place the bundle in an open plastic bagin your vegetable drawer. (Alternatively, line a zip-top bag with a paper towel andfill the bag with leaves.)

Culinary Tips

There is a slight difference between the inner and the outer leaves. The outer layer consists of dark green, intensely flavored leaves, which may overwhelm your salads due to which it is best to use them in soups, sauces or purees.The inner portion consists of light green leaves that possess a mild flavor. You can enjoy them raw in salads or use them to garnish meat and eggs.

Recipe Links

Harvested

July, August, September (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Chard

  • ability to regulate blood sugar levels
  • prevent various types of cancer, improve digestion, boost the immune system,reduce fever and combat inflammation
  • lower blood pressure, prevent heart disease, increase bone strength and development
  • detoxify the body and strengthen the functioning of the brain

Storage Tips

  • Place chard in a plastic bag in the hydrator drawer of the refridgerator.

  • Chard is best if eaten within 5 days.

Culinary Tips

  • If leaves are large and mature, remove the stem to cook separately.
  • If the greens are young, cook whole.
  • Use in place of spinach in most recipes.
  • Sauté the leaves in garlic butter or olive oil and garlic.
  • Steam large stem pieces for 8-10 minutes and leaves for 4-6 min.
  • Raw baby leaves are great in green salads.
  • Toss steamed leaves with olive oil, lemon juice, salt and pepper or with sesame oil, rice vinegar or soy sauce.

Recipe Links

Harvested

July and August (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Cherry Tomatoes

(same as “Tomato”)

  • good stomach health
  • reduced blood pressure
  • relief from diabetes, skin problems, & urinary tract infections
  • improve digestion
  • stimulate blood circulation
  • reduce cholesterol levels
  • improve fluid balance
  • protect the kidneys
  • detoxify the body
  • prevent premature aging
  • reduce inflammation

Storage Tips

  • Hold tomatoes at room temperature for up to 1 week.
  • Cut tomatoes deteriorate quickly.
  • Not fully ripe tomatoes will continue to ripen stored out of the sun at roomtemperature.
  • Freeze:
    • wash & dry
    • place on a cookie sheet and slide it into the freezer
    • when they are frozen solid, put them into a container or zipper bag
    • good for soups & stews

Culinary Tips

  • Sauté, bake, broil, or eat them raw
  • Broil-roast halved tomatoes on a lightly oiled baking pan for about 10~15 minutes or longer until desired doneness. Periodically check on them to prevent burning.

Recipe Links

Harvested

September (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Chives

  • treats digestive issues
  • improves heart health
  • boosts immunity
  • improves bone health
  • anticancer potential
  • improves vision
  • helps prevent birth defects
  • detoxifies the body

Caution: an excessive amount of chives, with a high concentration of powerful organic compounds, can cause stomach discomfort. If you are allergic to onions or other members of the Allium genus, consult a medical professional before adding chives to your regular diet.

To learn more visit Organic Facts.

Storage Tips

  • Store fresh chives in the refrigerator in a resealable plastic bag, keeping theair inside, for up to a week.
  • You can also place the stems standing up in a glass or jar filled with a fewinches of water and covered with a plastic bag.
  • Do not wash until ready to use the chives as excessive moisture will promotedecay.
  • Fresh chives will have more flavor but dried or frozen chives will last muchlonger.
  • Flash freeze chives on a baking sheet in the freezer for 5 minutes and then putthem in a freezer container.

Culinary Tips

  • It is best to use chives raw.
  • If you must cook them, add them at the end, just before serving.
  • Delicious added to scrambled eggs as well as tuna, chicken and egg salads.
  • Chives wake up a cream sauce and are the perfect addition to a flavored butter.
  • Combined with freshly-squeezed lemon juice this green herb complements seafood dishes.
  • Add to your favorite vinaigrette to give it some zip.
  • Chives pair well with potatoes, so try mixing into your summer potato salad, blended in creamy mashed potatoes, or sprinkled on steamed little golden potatoes.
  • As a garnish: perfect for tying up small bundles of vegetables, puff pastry parcels, dumplings. You can also place small lengths into crisscross patterns on deviled eggs or crackers covered with any variety of savory spread. A sprinkling of chopped chives also livens up the appearance of a bowl of soup.

Recipe Links

Harvested

June, July, August, September, October (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Chocolate Mint

  • palette cleanser
  • aids in digestion
  • aides with respiratory disorders
  • anti-inflammatory activity
  • gets rid of nagging headaches
  • helps people with insomnia
  • helps with asthma
  • helps with eczema
  • helps with hypertension
  • anti-inflammatory
  • anti-viral

Storage Tips

  • On the counter: trim the very bottom off the stems, then place the bunch in aclear glass container with 1-2 inches of water in the bottom.Use within 1-2 days
  • Refrigerator: store it in an airtight container. This should keep for up to 2weeks.
  • Freeze: Fresh Mint leaves can also be frozen whole. Place the washed anddried leaves in a clear plastic bag and freeze for up to 1 month.
  • Regrow from cuttings: Chocolate mint will grow from cuttings from your original plant. Just snipoff a stem and set the cutting in a pot of soil to regrow.
  • Dry your chocolate mint:
    • clean it as needed after harvesting
    • spread the leaves into a single layer on cookie sheets
    • bake in a pre-heated 170*F oven for 2-3 hours
    • remove from oven, allow to cool completely
    • crumble leaves into a glass storage jar, preferably storing this jar in acool, dark place

Culinary Tips

  • Tea: Fill your mug a little less than half way full with fresh chocolate mintleaves. Pour boiling water over the leaves and let your tea steep for a fewminutes. Spoon out the leaves and enjoy an aromatic chocolate mint teastraight from the garden
  • Mix chocolate mint into just about anything where you’d use chocolate. Add itto cakes, muffins, cookies, pies

Recipe Links

Harvested

July (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Chrysanthemum Flower tea

  • acts as a nerve relaxant
  • improves heart health
  • boosts immune system
  • anti inflammatory agent
  • improves vision
  • prevents osteoporosis
  • prevents chronic illness
  • increases metabolism

Word of Caution: Some people may experience allergic symptoms when exposed to chrysanthemum tea, particularly if they are allergic to ragweed or daisies.

…visit Organic Facts for more information

Storage Tips

  • Keep your dried chrysanthemum petals in the fridge to prolong freshness.

Culinary Tips

  • For tea: leave the flowers to dry for several days in a sunny spot, or use a food dehydrator.

Recipe Links

Harvested

September and October (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Chrysanthemum Greens

Excellent source of:

  • potassium
  • fiber
  • vitamins A and C
  • calcium
  • flavonoids

Storage Tips

  • Chrysanthemum leaves will keep for a couple of days when stored in a plastic bag in the crisper drawer of the refrigerator.

Culinary Tips

  • Chrysanthemum leaves are tender and slightly crunchy with mild, grassy, and sweet flavor. The herbaceous flavor is similar to that of mustard greens, and the leaves also have a bitter bite that becomes more pronounced the longer the leaves are allowed to stay on the plant.
  • best suited for both raw and cooked applications such as steaming, sautéing, stir-frying and boiling.
  • They can be used raw or slightly wilted in salad preparations instead of dandelion greens, endive, and kale.
  • Chrysanthemum leaves are also an important ingredient in Chinese hot pot, Taiwanese oyster omelets, chop suey, and other soup dishes.
  • For best flavor do not overcook as the delicate leaves need only 30-60 seconds of heat and will become bitter and mushy if overdone.
  • Chrysanthemum leaves can also be lightly battered and fried into tempura. Their flavor pairs well with tahini, mirin, sesame, soy sauce, dashi, lemon, garlic, nuts, rice vinegar, and other leafy greens.

Recipe Links

Cilantro (leaves) and coriander seeds are from the same plant. The seeds are harvested after the plant is dried out at the end of it’s growing season. We tend to harvest the Cilantro leaves at Cotyledon Farm.

Harvested

June, July, August, September (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Cilantro

  • helps cure ulcers, inflammation, and spasms
  • good source of antioxidants
  • helps regulate menstrual cycles and reduces the associated pain during aperiod
  • may decrease the risk of obesity, overall mortality, diabetes, and heart disease
  • promotes: healthy skin and hair, increased energy, and overall lower weight

Storage Tips

  • Refrigerator:
    • Cut off the bottom of all the stems in the bunch
    • Lay out the stems and leaves on a towel and gently pat them dry beforestoring
    • Fill a jar halfway with water
    • Place the stalks into the jar and cover them with a plastic bag, then placethem in the refrigerator
    • Cilantro prefers cold temperatures to stay fresh
    • Change the water every 2-3 days as it changes color
    • Remove stalks as needed; discard stems and leaves that have begun to get soggy or discolored
  • Freeze:
    • blanch until the leaves just start to wilt (a few seconds!)
    • remove from boiling water and immediately place in ice water
    • pat dry, strip leaves, place in freezer bag, freeze
    • Tip: spread the leaves thinly in the bag and store flat. This will enable you to break off just what you need when you want to use some — but not all — of a bag of frozen herbs.

Culinary Tips

  • Add fresh cilantro as a garnish.
  • If adding to a hot dish, add at the last minute.

Recipe Links

Claytonia is also called “Winter Purslane” and “Miner’s Lettuce”.

Harvested

May (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Claytonia

  • blood purifier
  • anti-inflammatory

Storage Tips

  • Leaves will last in a plastic bag in the fridge for 3 to 5 days without too muchloss of quality. Keep a damp paper towel in the bag to keep everything niceand fresh.

Culinary Tips

  • eat leaves raw or cooked
  • eat stalks and flowers raw
  • add to other greens in salads
  • use as a garnish for soup or salads
  • add to pesto

Recipe Links

Harvested

July and August (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Cucumber

  • Keeps you hydrated. 
  • Flushes out toxins. 
  • Good source of vitamins A, B and C.
  • Supplies skin-friendly minerals: magnesium, potassium, silicon.
  • Aids in weight loss. 
  • Reduces risk of cancer.
  • Stabilizes blood pressure. 
  • Smooths hair and nails. 
  • Soothes muscle and joint pain. 
  • Keeps kidneys in shape by lowering uric acid levels in your system.
  • Good for diabetics. 
  • Reduces cholesterol.

Storage Tips

  • Store cucumbers in the hydrator drawer of your fridge for up to 1 week.
  • Sliced cucumbers deteriorate very quickly.

Culinary Tips

  • Raw: Cucmbers add to sandwiches, salads, or as a garnish (diced) on soups.
  • Cooking: lightly warming them through, rather than cooking the vegetable for long periods of time over a high heat, to retain crunchy texture.
    • Cut them into cubes and add them into a stir-fry or serve with dishes like lentils.
    • Caramelize them: cut it into a square and then just stick it onto a hot grill or pan for a short period of time until seared.

Recipe Links

D

Daikon is a type of radish and is also a cruciferous vegetable.

Harvested

October (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Daikon

  • anti-inflammatory
  • anticancer
  • immune-boosting
  • promotes weight loss

…visit Healthline for more information

Storage Tips

  • Peel if you like (though not necessary).
  • Refrigerator: Daikon will last up to 2 weeks stored in the fridge in plastic bag or wrapped in damp towel in fridge. Their greens should be stored separately.
  • Freezing: Cut into smaller pieces.

Culinary Tips

  • Grate raw daikon over a salad for a nutritious, crunchy topping.
  • Add daikon to stir-fries to kick up the flavor.
  • Make Korean cubed radish kimchi (Kkakdugi) using this recipe.
  • Use daikon in soups and stews in place of carrots.
  • Steam daikon and top it with a drizzle of olive oil, salt, and pepper for a low-calorie side dish.
  • Mix daikon with cubed potatoes and carrots and roast them.
  • Serve raw, sliced daikon alongside other veggies with a tasty dip for a healthy appetizer.
  • Make traditional Chinese daikon cakes using this recipe.
  • Use a spiralizer to make daikon noodles and toss them in a homemade peanut sauce.
  • Add daikon to veggie spring rolls for a crispy texture.
  • Incorporate daikon into Asian dishes, such as curries and soups.

***All parts of the daikon plant can be eaten, including the leafy green tops, whichcan be added to sautés and soups.

Recipe Links

Harvested

June (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Dandelion Greens

  • regulates blood pressure
  • lowers inflammation
  • helps in detoxifying the body
  • helps regulate diabetic symptoms and digestion
  • strengthens bones

Storage Tips

  • Rinse well, wrap in a damp paper towel and place in a plastic bag and refrigerate. If the towel is kept moist, greens can last up to one week.

Culinary Tips

  • Dandelion greens may be used as a salad green – pair with a citrus-rich or sweet vinaigrette.
  • Sauté or braise the greens, which should reduce some of the bitterness.
  • Blend into smoothies.
  • Add the leaves into any thick and hearty soups, stews, or curries.
  • Use as the base for pesto.

Recipe Links

Harvested

June, July, August, and September (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Dill

  • ability to boost digestion
  • provides relief from insomnia hiccups, diarrhea, dysentery, menstrualdisorders, respiratory disorders
  • good for oral care & can be a powerful boost for your immune system
  • it can also protect from bone degradation
  • it is an anti-inflammatory substance, which means that it can protect againstarthritis.

…to read more visit Organic Facts

Storage Tips

  • Refrigerator: Place the stems in a water-filled jar like you would cut flowers. This is an easy way to keep it fresh for up to a week.
  • Freeze:
    • Rinse the dill fronds and flower heads with water. Shake the herbs gently to remove most of the moisture.
    • Thoroughly dry the dill by allowing it to hang upside down to main the best shape. You can also lay it out on an absorbent material such as a dish towel or layers of paper towel. Do not let the dill get crispy dry, you simply want it to lose most of its moisture.
    • Place the washed and dried dill into an airtight container and seal tightly. If your container allows the herb to sit upright, you will continue to keep that attractive shape in the freezer.
    • Place the container in the coldest part of your freezer until needed.

Culinary Tips

  • Fresh dill pairs well with seafood, creamy sauces and vegetables such asbeets, carrots, cucumbers, and potatoes.
  • Wait until the end of cooking to add fresh dill, because it looses flavor when over heated.
  • When using dill leaves, it is best to use fresh rather than dried to get the most flavor.

Recipe Links

E

Harvested

July, August, September (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Daikon

  • ability to help build strong bones and prevent osteoporosis
  • reduce the symptoms of anemia, and increase cognition
  • It improves cardiovascular health and protects the digestive system
  • good for weight loss, managing diabetes, reducing stress, protecting infants from birth defects, and even preventing cancer.

*please visit Organic Facts for more information

Storage Tips

  • Best eaten fresh.
  • Store at a cool room temperature and not in the fridge.

Culinary Tips

  • Eggplant can be peeled but isn’t necessary, especially with the skinnyvarieties.
  • Slice eggplant and lightly salt. Let sit for 10-15 min. the squeeze out excessliquid. This reduces the amount of oil needed to cook the eggplant.
  • Grill: Cut the eggplant into slices and then sprinkle them with salt, storingthem in a colander for an hour. Rinse the slices with cold water and thenseason them with pepper & olive oil. Grill the slices over an open flame for 5-10 minutes until they are seared and brown.
  • Fry: Heat a skillet with oil while you prepare the eggplant slices. First dip theslices of eggplant in the egg wash, then in breadcrumbs or panko. Place theeggplant in the frying oil for 2-3 minutes on each side, until they are golden-brown and crispy.
  • Stuffing: If you scoop out the center of the eggplant, then put in mixedvegetables & ground beef, you can bake the stuffed eggplant for 45 minutes at400 degrees for a delicious stuffed dinner.

Recipe Links

F

Harvested

June (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Fennel

A source of energy, vitamin C, dietary fiber, potassium, and other essential minerals like calcium, phosphorus, and sodium.

It provides small amounts of iron, magnesium, zinc, niacin, and vitamin K.

It also contains B-vitamins, beta carotene, vitamin A, and flavonols.

…visit Organic Facts for more information

Storage Tips

  • Storing fennel in the fridge, you’ll want to separate the stalks from the bulb and store the two parts separately in plastic bags.
  • For a non-plastic option, try storing fennel upright in a cup of water on the counter.
  • Either way, try to use your fennel within a few days – any more than that, and it starts to lose flavor.

Culinary Tips

Bulb

  • Try fennel on a flatbread paired with celery in a gratin
  • Use your fennel bulb in a greek salad or a shaved salad with celery
  • If you’re not a fan of licorice, ease yourself into fennel’s charms by roasting it.Pair it with couscous or blend it into a white bean dip
  • Roasting fennel will bring out its sweetness and soften its flavor.

Stalks

  • Dry fennel stalks in the oven to preserve them. Just remove all fronds, and arrange the stalks in one layer on a baking sheet. Bake them at 200°F for 3 hours, then turn off the heat and let them hang out in the oven overnight to finish drying.
  • They can also be used to make broths, infused oils, or in place of celery in dishes.

Fronds

  • Chop up the fronds and use them like you would other fresh herbs. They’re good in a pesto, an egg or potato salad, and as a garnish.

Seeds

  • You’re probably familiar with seeing fennel seeds in sausages and stews (those “seeds” are actually fruits, but everyone refers to them as seeds). Their subtle licorice flavor and nuttiness can even serve as a zippy breath freshener!

Pollen

  • The pollen can be sprinkled on meat and fish, paired with mushrooms, or even with ice cream. 

Recipe Links

G

Daikon is a type of radish and is also a cruciferous vegetable.

Harvested

July and August (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Garlic

  • Boosts digestion
  • Controls diabetes
  • Lowers Cholesterol Levels
  • Reduces Hypertension
  • Treats Intestinal Problems
  • Treats Cold

*learn more at Organic Facts

Storage Tips

  • Garlic bulbs should be stored in a cool, dry, and dark place for quite a few months.
  • Do not store bulbs in the refrigerator.

Culinary Tips

  • One medium clove of garlic is equal to 1 teaspoon of minced garlic.
  • Roasting garlic produces a mellower flavor. Cut of tops of garlic bulbs toexpose the cloves, brush with olive oil and bake for 1 hour at 350°. Squeezegarlic out of the skins and spread on a good bread.
  • For garlic butter use ½ cup of softened butter mashed with four mincedcloves of garlic.
  • Sauté garlic only until translucent as it will burn quickly and produce a bitter flavor.

Recipe Links

Garlic scapes are the stalks that grow from the bulbs of hard neck garlic plants. If left unharvested, the scapes eventually bloom flowers when the garlic plant fully matures. However, the scapes are usually harvested before they flower so the garlic plant can channel all its energy into producing the most flavorful bulbs. The resulting scapes taste mild and sweet, like chives or scallions, but with a hit of unmistakable garlicky flavor that’s softer than its bulbous counterpart.

Garlic Scapes - inside Cotyledon Farm Store, Leicester, MA

Harvested

June and July (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Garlic Scapes

  • prevent cancer
  • detoxify the body
  • improve circulation
  • increase bone health
  • treat chronic diseases
  • improve vision

*learn more at Organic Facts

Storage Tips

  • They will keep for a few days in a glass with a little cool water in it, on the counter in a cool room. Change water daily.
  • They will keep for weeks in a plastic bag in the refrigerator.
  • Chop and freeze.

Culinary Tips

  • Trim and discard the stringy tip of the scape, then cut crosswise, either into tiny coins or string bean-like stalks.
  • Use them the way you would use garlic or scallions.
  • Chop garlic scapes into little coins and add to stir-fries and fried rice.
  • Sauté scapes and use them as a pizza topping.
  • Throw whole scapes on the grill, just like you would make grilled scallions.
  • Fold chopped and sautéed garlic scapes into frittatas or scrambled eggs.

Recipe Links

Harvested

June (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Grape Leaves

  • Good source of nutrients, including vitamins C, E, A, K and B6, plus niacin, iron, fiber, riboflavin, folate, calcium, magnesium, copper and manganese
  • Anti-inflammatory

Storage Tips

Culinary Tips

  • Best consumed after they’re steamed or blanched.

Recipe Links

H

Husk cherries – also called ground cherries, golden berries, or husk tomatoes – are not cherries at all, but part of the tomato family. They are small pale orange fruits wrapped in a crinkly, paper-like husk, similar to tomatillos. They are sweet, with a flavor that’s a cross between a tomato and a pineapple.

Harvested

July, August, September, and October (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Husk Cherries

  • improves vision
  • aids in weight loss
  • lowers cholesterol
  • regulates blood sugar
  • protects against colds & flus
  • relieves sore throat
  • lowers blood pressure

*read more at HealthierSteps

Storage Tips

  • Store husk cherries on the counter by keeping them in their papery husks, stored in a bowl or breathable container in a cool, dry, and airy spot. They will keep 1-2 weeks or longer.
  • To freeze, peel off the husk and store them in a zip lock bag.

Culinary Tips

The simplest way to use the cherry is to gently hold it between your index finger and thumb, near the stem-end. Applying pressure will help the fruit to pop out of its protective papery husk.

  • Enjoy raw straight off the vine
  • Dried and eaten like raisins
  • Cooked into pies, jams, chutneys and sauces

Recipe Links

K

Harvested

June, July, August, September, and October (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Kale

  • ability to boost skin health
  • reduce hair loss
  • improve digestion
  • prevent heart disease
  • defend against cancer
  • aid weight loss efforts
  • manage blood sugar
  • eliminate inflammation
  • detoxify the body
  • stimulate the immune system
  • strengthen bones
  • support good vision

Storage Tips

  • Store in a plastic bag in the fridge for up to a week.
  • To freeze, blanch the leaves in boiling water for 2 minutes, then plunge into ice water, drain, and squeeze out excess moisture. Store in airtight, labeled freezer bags with as much air removed as possible.

Culinary Tips

  • Wash leaves well (soil sticks in the nooks and crannies).
  • Cut out the tough mid-rib.
  • Chopped kale leaves take about 7-10 min to steam and a little longer to sauté.
  • Add sautéed kale to mashed potatoes, omelets, quiches, and casseroles.

Recipe Links

Harvested

June, July, September, October (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Kohlrabi

  • improves digestion
  • helps with weight loss
  • boosts energy level
  • regulates blood pressure
  • prevents anemia
  • improves bone strength
  • has anti cancer properties

*learn more at Organic Facts

Storage Tips

  • Separate the leaves from the bulbs, use the leaves within a few days.
  • Keep the loose bulb in the fridge for about a week.

Culinary Tips

  • Enjoy raw! Kohlrabi is slightly crunchy and mildly spicy, like radishes mixed with turnip.
    • The roots/stems are often used in salads in a similar way as carrots or broccoli. You can toss them in a salad, make a slaw out of grated kohlrabi, or eat them on their own with a drizzle of good olive oil and a sprinkling of sea salt.
  • The leaves are typically interchanged for kale or spinach. Sauté the greens and chopped stems with garlic and olive oil and add a touch of crushed red pepper.

Recipe Links

L

Harvested

June, July, August, September, and October (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Lavender

  • ability to relieve stress
  • improve mood
  • promote restful sleep
  • lower skin irritation
  • prevent infections
  • reduce inflammation
  • eliminate dandruff
  • soothe stomach bloating

*learn more at Organic Facts

Storage Tips

  • Put in a vase of water and they can last up to ten days
  • Drying:
    • Hang the lavender bundle upside down in a dark, dry place. The darkness will help the lavender retain its color, and drying it upside down helps lavender retain its blossom shape.
    • Let the lavender dry for about a week until there is no moisture remaining on the stems in the center of the bundle.

Culinary Tips

  • Use lavender as an infusion, so either grind it (with sugar for baked goods) or strain it out of a liquid (cream or syrup) before using. You’ll still get great lavender flavor without the chalky chew.
  • If you’re not following a recipe you trust, use lavender sparingly. Its flavor is strong and can easily overwhelm baked goods or savory dishes if you’re heavy-handed. When in doubt, err on the side of caution and use less.
  • Lavender has a strong flavor, so pair it accordingly with other assertive flavors. In baking, be sure to use a light touch or balance its low notes with something bright like lemon juice and zest.
  • Add to herbal tea blends.

Recipe Links

Leeks (Alium porrum) are a long, green vegetable that belong to the same family as garlic, onions, chives, and shallots. Unlike the other family members, leeks don’t form a bulb.

Harvested

September and October (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Leeks

  • reduces blood pressure
  • a great source of the allyl sulfides that research has shown can combat various types of cancer. The cancers that allyl sulfide can help protect against include prostate, colon, and stomach cancer
  • combats bacterial infection
  • helps keep your bones healthy and strong and reduce the risk of developing conditions like osteoporosis
  • contain a good amount of iron which help prevent anemia and similarconditions
  • terrific source of antioxidants

*learn more at Healthy Focus

Storage Tips

  • Refrigerate leek unwashed with roots attached for up to two weeks. Wrap tightly in plastic so the flavor isn’t absorbed by other foods.
  • Cooked leeks are highly perishable, and even when kept in the refrigerator, will only stay fresh for about two days.
  • Leeks may be frozen after being blanched for two to three minutes, although they will lose some of their desirable taste and texture qualities. They will keep in the freezer for about three months.

Culinary Tips

  • Leeks can be used to prepare soups, pottages, broths, omelettes and sauces, as well as cut into thin slices and added to a variety of salads.
  • Leek juice can be prepared from the stalk, bulb, and leaves. The dark green leaf sheaths are very rich in minerals and vitamins. Leek juices blends very well with juices of carrot and celery.

Recipe Links

Harvested

June, July, August, September, and October (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Lettuce

  • good remedy for neurodegenerative diseases
  • helps in controlling inflammation
  • useful as a sleep inducer
  • aids in controlling anxiety
  • beneficial in lowering cholesterol
  • reduces risk of cancer, such as breast cancer
  • rich in antioxidant & antimicrobial properties

*learn more at Organic Facts

Storage Tips

  • Place the lettuce in a bath of cold water and swish it around and then spin dry before storing.
  • Store the lettuce in a plastic bag in the fridge. Storing the lettuce with a paper towel will often keep the lettuce from becoming soggy.

Culinary Tips

  • Generally lettuce is eaten raw, consider removing any browned, slimy, or wilted leaves. For all lettuce types, try to thoroughly wash and dry the leaves to remove any dirt or lingering insects.
  • In addition to their most common use in salads, you can also braise, steam, sauté and even grill certain lettuce varieties. Try halving a head of radicchio or romaine lengthwise, and brush on some extra virgin olive oil, and grill until they soften and just begin to brown.

Recipe Links

M

Harvested

June, July, August, September, and October (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Mint

  • promotes digestion
  • improves oral health
  • helps to prevent cancer
  • quick and effective remedy for nausea
  • clears up congestion of nose, throat and lungs
  • natural stimulant, relieves from fatigue and depression

*to learn more visit Organic Facts

Storage Tips

  • Refrigerator: Trim the end of the stems by cutting off the leaves to allow some space at the cut ends. In a relatively tall container such as a jar or a mug, carefully stick the mint stems in and add enough water to cover the cut ends. Cover loosely with a plastic bag and keep in your fridge. Change water every two or three days.
  • Wrap mint leaves in a damp paper towel. If you find the paper towel is too wet, gently wring out the water. Wrap up the leaves with the paper towel and place it into plastic bag and seal it. Make sure the plastic bag is big enough not to crush the leaves. Place the plastic bag in your fridge. Mint can be stored for at least two weeks this way.
  • Freeze in water in an ice cube tray to add to summer drinks.

Culinary Tips

The flavor of mint is strongest in its uncooked form. Add it fresh to get the full impact of flavor or cook it to decrease its prominence in a recipe. To use, gently snip the amount you need, wash and pat dry. You can either separate the mint in small groupings to create the perfect garnish or remove each leaf from the stem. If your recipe calls for the mint to be minced remove the leaves from the stem and chop with a sharp kitchen knife. Try pairing it with some of the ingredients suggested below:

  • Vegetables: asparagus, beet, carrot, cucumber, eggplant, fennel, pea, potato,snap pea, squash, tomato, zucchini
  • Seafood: calamari, crab, lobster, octopus, red snapper, salmon, sea bass,scallop, shrimp, squid, trout
  • Meat and Poultry: bacon, beef, chicken, lamb, veal
  • Soups and Sauces: cucumber, fruit, lemon grass, seafood, tomato, vegetable
  • Dairy: cream cheese, feta, frittata, goat cheese, mascarpone, omelet, ricotta,scrambled eggs, yogurt
  • Legumes and Grains: cannellini beans, couscous, fava beans, garbanzo beans,pasta, soba noodles
  • Fruit and Dessert: apple, apricot, fig, grape, lemon, mango, melon, orange,peach, pear, pineapple, plum, pomegranate, watermelon
  • Herbs and Seasoning: chile powder, chives, coriander, cumin, parsley, vanilla

Recipe Links

Harvested

September and October (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Mustard Greens

  • antioxidants
  • detox
  • cholesterol management
  • fiber rich
  • immunity
  • treating psoriasis
  • treating menopause
  • respiratory disorders
  • vitamin K

Storage Tips

  • Refrigerator: discard any yellow or bruised leaves. gently wrap unwashed mustard greens in paper towels and store loosely in plastic bags. Keep moist and cool in the lower part of the refrigerator in the high humidity bin. store for up to 5 days.

Culinary Tips

  • Mustard greens can be eaten raw or cooked. Short cooking is the best way to preserve the flavor and texture of mustard greens. Overcooking will cause greens to become soft and mushy.

Recipe Links

N

Harvested

July and August (rough estimate due to natural conditions – weather, pests etc.)

Benefits of ofNasturtium

  • disinfectant
  • healing agent
  • all parts of the plant seem to have strong antibiotic and antimicrobial properties
  • herbal remedy for urinary tract infections and infections of the respiratory tract
  • used for external and internal bacterial infections
  • treats minor scrapes cuts
  • prevent the common cold and influenza
  • remedy for hair loss and to stimulate hair growth
  • applied externally, it works against various fungal infections, including yeast infection

Possible Side Effects & Interactions of Nasturtium

  • Nasturtium contains mustard oil and when used topically may cause skin irritation.
  • If pregnant or breastfeeding, it should be avoided in all its forms – flowers, leaves, and capers.
  • People with kidney diseases or ulcers of the stomach or intestinal tract should not use this herb in any form.

Storage Tips

  • Freeze with water in ice cubes to create a pretty addition for summery drinks.

Culinary Tips

  • Finely chopped leaves add color & bite (peppery taste) to bread and butter, salads, herb sauces, and dips.
  • Use in omelettes and stir-fries or sprinkled over boiled potatoes.
  • The flowers have a milder taste; use them to add a splash of color to salads, soups, and even desserts.
  • The flower buds and fresh seeds can be pickled in vinegar. Store for at least 3 weeks before using to allow the flavors to develop fully. Used like capers to add their sharp flavor to sauces, salads, and antipasti.
  • It is most effective when it’s used fresh and made into a compress for external use or into an infusion for internal infections.

Recipe Links

O

Harvested

July and August (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Onions

  • oral care
  • boost immunity
  • treat heart ailments
  • manage diabetes
  • used as insect repellent
  • prevent cancer
  • relieve earaches
  • skin care
  • treat cough
  • boost sexual drive
  • treat anemia
  • relieve stomach aches
  • relieve asthma

*to learn more visit Organic Facts

Storage Tips

  • Keep the fresh onions in a plastic bag in the fridge. The green leaves can also be used like scallions.
  • Ideal conditions for storage onions are 40-50 F° and low humidity. Otherwise, if onions are stored with warmth or moisture they will tend to sprout.

Culinary Tips

  • For ease in cutting onions, cut a bit off of both ends and cut onions in half from top to bottom. If necessary, cut out the core from the base. Peel skin off with the edge of your knife and lay the cut surface down on the cutting board. Keep the onion intact while you make length-wise slices from one side of the curved onion half to the other. Then rotate the onion a quarter turn and make crosswise slices. If you can manage to hold the form intact you will end up with a uniformly chopped onion.
  • Dishes seasoned with onions: quiche, soup, stew, grain-based casseroles, and vegetable stir-fry.
  • Save onion skins for the stock pot.
  • Cut a whole onion into quarters and then half the quarters to make wedges. Bake these on an oiled baking pan with a bit of liquid (water, vegetable stock, apple juice) added to prevent sticking. Season with dried thyme or rosemary, cover with foil and bake at 350-400 F° for 30 minutes. Alongside the onion wedges, prepare other root vegetables (carrots, potatoes, parsnips, rutabaga, sweet potatoes) and bake these together.

Recipe Links

Harvested

June, July, August, September, and October (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Oregano

  • boosts immunity
  • antibacterial activity
  • aids in digestion
  • improves heart health
  • detoxifies the body
  • improves bone health
  • increases energy levels

*to learn more visit Organic Facts

Storage Tips

  • Store fresh oregano on the counter by placing whole stems with leaves in a glass of water with a plastic bag loosely tented over the glass.
  • Oregano can be stored in a plastic bag in the refrigerator for up to 3 days. Place a slightly damp paper towel in the bag with the oregano and leave some air in the bag. This can extend the life up to 1 week.
  • Oregano may also be frozen. Wash and dry oregano sprigs. Strip whole leaves from stems and place in plastic bag loosely without crushing, but remove all air. Freeze and keep in a location where it will not get crushed. No need to thaw before using.
  • You can also mix chopped leaves with a small amount of water (or puree them) and freeze in ice cube trays. Once frozen, pop out the cubes into a plastic bag and seal tightly. Use frozen oreganowithin 1 year.
  • To dry fresh oregano, tie sprigs into a bunch and hang in a cool, dark placewith good ventilation. Once dried, seal tightly and store away from sunlight.Use within six months for freshest flavor.

Culinary Tips

  • Oregano is an essential ingredient in many Italian dishes including pizza, pastas, and roasted vegetables. Oregano paired with basil is the base for many Italian seasonings.
  • Widely used in Greek and Mexican cooking. As the main herb flavoring in chili powder, oregano holds up well in a mix with other flavors. In Greek cuisine, oregano can be used in baked fish and Greek salad.
  • Try adding sprigs of oregano on the coals of a grill for a flavor infusion to whatever you are cooking on top.
  • Oregano’s rich flavor also deepens and melds flavors of soups and sauces without overwhelming the dish.
  • Oregano can be used either fresh or dried. When using the fresh herb, use twice the amount as dried.
  • Other Uses:
    • Infuse bathwater with oregano for a relaxing soak.
    • Oregano is also used in potpourri and pillows.

Recipe Links

P

Harvested

June, July, August, September, and October (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Parsley

  • Controls Diabetes
  • Controls Rheumatoid Arthritis
  • Anti-carcinogenic Properties
  • Anti-inflammatory Properties
  • Treats Osteoporosis
  • Diuretic Effects
  • Strengthens the Immune System

*learn more at Organic Facts

Storage Tips

  • Snip off the bottom of the stems. Make sure the leaves are completely dry. Better to hold off rinsing them until you’re about to use them. Fill a jar or a water glass partially with water and place the stem ends of the herb into the water in the jar.
  • Parsley can be stored at room temperature or in the refrigerator. Change the water after several days if the water starts to discolor.
  • Parsley can be frozen chopped and stored in freezer bags, or it can also be chopped and mixed with water and frozen in ice cube trays. Either method will keep up to six months.

Culinary Tips

  • Parsley can be used in anything from soups to sauces to vegetables.
  • In Middle Eastern cuisine, parsley is one of the main ingredients in dishes such as tabbouleh, a salad using bulgur, mint, parsley, and vegetables. It is the main herb used in stuffing for grape leaves.
  • As a garnish, parsley can be chopped and sprinkled in soups, hummus, or mixed with ground meat, such as lamb.
  • Fresh parsley is perfect for that last minute addition to a dish, providing texture, color and a burst of clean flavor.

Recipe Links

Harvested

July, August, September, and October (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Peppers

  • Anti-inflammatory Agent
  • Forms Mucilage
  • Prevents Cancer
  • Improves Heart Health
  • Antioxidant Agent
  • Hypoglycemic
  • Boosts Immunity
  • Treats Fibromyalgia
  • Treats Diabetic Neuropathy
  • Skin Care
  • Relieves Menopausal Symptoms

*to learn more visit Organic Facts

Storage Tips

  • Refrigerator: do not wash – place directly into plastic bags or produce bags. Store your bagged peppers in your refrigerator’s crisper compartment. Remember to wash your peppers before eating them. Peppers stored like this should stay fresh for up to 2 weeks.
  • Cutting peppers makes them more susceptible to spoilage, especially if you store them at room temperature. Peppers also tend to lose their crunch quickly once you cut them. Do not expect them to last much longer than about three days, even in the refrigerator. Keep your cut peppers from going limp and preserve their fresh flavor by washing your peppers before cutting them. Next, use a sharp knife to cut them since a dull knife can bruise their exteriors. For bell peppers, remove the seeds and pith. You can leave those in with hot peppers if you want to preserve their heat. Wrap the pieces of pepper in a paper towel and place them in an airtight container. Pour enough cold water into the container to saturate the paper towel, then seal the container and place it in a refrigerator. The pepper pieces should stay fresh for up to a week.
  • Freeze: First blanch them. Blanching involves boiling the peppers for a short period and then placing them into iced water immediately. Place your blanched peppers into freezer bags for long-term storage.Store blanched and frozen peppers for up to a year without their quality diminishing.
  • It also is possible to freeze peppers without the blanching process. You can do this by cutting them, placing them on cookie sheets and freezing the pieces before placing them into freezer bags for long-term storage. This method is a little more time-consuming but is good for preserving them while also protecting them from freezer damage.

Culinary Tips

  • Sweet peppers can be eaten raw. Slice and eat with various dips as a snack. Slice or dice and add to a variety of salads.
  • Sauté with alliums and other vegetables for a stir fry or serve with Italian style sausages.
  • The heat in hot peppers comes from the seeds, not the flesh. To reduce the heat, discard the seeds. To keep the heat, add the seeds to whatever dish you are making. 

Recipe Links

Harvested

June, July, August, September, and October (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Potatoes

  • Promote Weight Gain
  • Easy to Digest
  • Skin Care
  • Treat Scurvy
  • Treat Rheumatism
  • Reduce Inflammation
  • Prevent Cancer
  • Lower Blood Pressure
  • Proper Functioning of Brain
  • Prevent Heart Diseases
  • Treat Kidney Stones
  • Treat Diarrhea

*learn more at Organic Facts

Storage Tips

  • Store in a dark place. If they are exposed to light their skin will turn green – just peel away, the flesh underneath is good.
  • Do not refrigerate because this mimics winter and causes the tubers to start to convert their starch to sugar, making the potato less stable.
  • If there is dirt on your potatoes, wash just before using. The less they are disturbed, the better they will store.
  • Sprouts are the potato trying to put out roots for spring. If they sprout, they are still useable – just pull the sprouts off.

Culinary Tips

  • Avoid peeling the potatoes before cooking them. The outer shell provides a good protection against nutritional loss during the cooking process. The protein and mineral content beneath the skin is very high, so if you cook them after peeling them, most of these proteins and minerals will be lost.
  • When you boil potatoes, first heat the water to its boiling point and then add them. This will reduce cooking time and help you maintain the vitamin C content.

Recipe Links

R

Harvested

June (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Radishes

  • Treats Jaundice
  • Prevents Piles
  • Treats Urinary Disorders
  • Weight Loss
  • Improves Cardiovascular System
  • Treats Cancer
  • Treats Leucoderma
  • Aids in Digestion
  • Treats Respiratory Disorders
  • Lowers Blood Pressure
  • Controls Diabetes
  • Skin Care
  • Treats Fever
  • Protects Kidneys
  • Treats Insect Bites
  • Keeps you Hydrated
  • Treats Respiratory Conditions
  • Boosts Immunity
  • Protects Liver and Gallbladder

*learn more at Organic Facts

Benefits of Radish Greens

  • Skin Care
  • Aid in Digestion
  • Lower Cholesterol
  • Boost Immunity
  • Improve Liver Health
  • Regulate Blood Sugar
  • Weight Loss

*learn more at Organic Facts

Storage Tips

  • Hydro-cool for short-term storage: If you plan to eat the radishes within a week, simply fill a shallow bowl or baking pan with 1 to 2 inches of water, and set the harvested radish plants in it. (It should look like they are growing out of the water rather than out of soil.) At room temperature, the greens and roots will stay fresh like this for several days. If the bowl is placed in the fridge, you can expect five to eight days before wilting occurs.
  • Chop off the greens: cut off the radishes’ leafy green tops just above where the stems meet the root. Keep the roots unwashed and in the fridge until you’re ready to use them. They’ll last one to two weeks in a sealed plastic bag.
  • Store radish roots in water: As an alternative to hydro-cooling, wash and trim the roots, removing both the greens and the small tap root extending out the bottom. Drain excess water and stuff radishes in a large canning jar with layers of trimmed radishes. Fill the rest of the jar with water, put on the lid, and keep it in the fridge. The roots will stay crisp for five to eight days.
  • Zip and seal: For longer storage, put unwashed radishes with their greens removed in a plastic zip-top baggie with a slightly damp, folded paper towel at the bottom. Put the bag in a cool, moist, dark place, like the crisper drawer of the fridge. They’ll last several weeks stored in this manner.

Culinary Tips

  • Add sliced raw radishes to salads and sandwiches for extra crunch and a peppery bite.
  • Delicious when pickled.
  • Radish greens are excellent braised or sautéed in olive oil with a touch of roasted garlic, salt, and pepper.

Recipe Links

Harvested

June (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Rhubarb

  • weight loss
  • aids in Digestion
  • prevent Alzheimer’s
  • stimulate bone growth
  • anticancer properties
  • improves blood circulation
  • helps manage diabetes
  • improves vision
  • skin care
  • treats perimenopause symptoms

*to learn more visit Organic Facts

Storage Tips

  • Fresh: 
    • Step 1: Cut off the leaves.
    • Step 2: Cut off the imperfections.
    • Step 3: Wash and dry the plant.
    • Step 4: Wrap it in a paper towel or foil and refrigerate it!
  • Freeze:
    • Step 1: Chop off the leaves.
    • Step 2: Get rid of all the imperfections in the plant.
    • Step 3: Wash it properly and then dry the plant.
    • Step 4: Chop rhubarb into small and even pieces.
    • Step 5: Put it in a freezer bag and empty it of all the air.
    • Step 6: Put it in the freezer and use it throughout the year.
    • Note: Make sure to thaw and drain the frozen rhubarb before using it.

A note of Caution: avoid it if you have a pre-existing kidney condition or certain gastrointestinal conditions (as it is high in potassium), as rhubarb can make them worse. Also, be careful that children or pets do not eat the rhubarb leaves. There have been some cases of death due to the toxic levels of oxalic acid contained in the leaves. Rhubarb stalks, however, are healthy and delicious, so enjoy!

Recipe Links

Harvested

June, July, August, September, and October (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Rosemary

  • Boosts Memory
  • Relieves Mood and Stress
  • Boosts Immunity
  • Antibacterial
  • Soothes Stomach
  • Freshens Breath
  • Stimulates Blood Flow
  • Relieves Pain
  • Anti-inflammatory
  • Detoxifies the Body
  • Skin Care

*learn more at Organic Facts

Storage Tips

  • Refrigerator: Loosely wrap the rosemary sprigs in a slightly damp paper towel, and then again in plastic wrap or a plastic storage bag. Avoid wrapping the rosemary too tightly, because trapped moisture encourages mold growth. You can also wrap the rosemary in a damp cloth towel and place it in a reusable storage container. Rosemary will last around 10 to 14 days in the refrigerator when stored properly.
  • Dry: rosemary naturally holds its flavor, color, and texture when it is dried. After washing and drying rosemary sprigs, bundle them together, tie them up at their bases, and hang in a well-ventilated area to air-dry.
    • Rosemary also dries evenly in the oven. Place sprigs on a parchment paper-lined baking sheet and set the oven on the lowest temperature possible. Choose the “warm” setting or even just let the pilot light do the work, if you have a gas oven.
  • Freeze: Take individual clippings of rosemary, leaves still attached to the stem, and place them on a baking sheet. Place the rosemary sprigs in the freezer fora couple of hours, until they are frozen solid. Transfer the sprigs to a freezer bag for future use. Instead of a large mass of leaves, now you can easily pluck one or two sprigs, as needed, for garnishes, additions to soups, and components for rubs.

Culinary Tips

  • Place it as a garnish on a fish dish, or cook it inside a poultry meal. sprinkle it into soups and stews, top your bread with it. if you want to get more flavor, cook it with the meals, but if you want to save most of the healthy nutrients contained in rosemary, don’t heat it up too much.
  • Use creatively as toothpicks or skewers to hold food together.
  • Can also be used in homemade soaps and cosmetics.

Recipe Links

S

Sage is part of the mint family.

Harvested

June, July, August, September, October (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Sage

  • Boosts Cognition
  • Treats Inflammation
  • Antioxidant Properties
  • Prevents Alzheimer’s Disease
  • Strengthens Immune System
  • Improves Bone Health
  • Skin Care
  • Manages Diabetes
  • Aids in Digestion

*learn more at Organic Facts

Storage Tips

  • Refrigerator: wrap the sage leaves in paper towels and put them in a plastic bag. Make sure to use the leaves within four to five days. Fresh leaves that are covered in olive oil can be stored for much longer in the refrigerator, about three weeks.
  • Freeze: wash and pat them dry, remove the leaves from the stems, and pack them loosely in freezer bags for up to one year.
  • Dry: As with all dried herbs, you can store closed containers in a cool, dry place away from sunlight. Be sure to use dried sage within six months for the best flavor.

Culinary Tips

  • It’s recommended that fresh sage leaves are not eaten raw, as their flavors are harsh. Rather, fresh sage should be cooked or minced to use in meals that involve squash, poultry, stews, and more. Fresh sage leaves should be aromatic and have no soft spots or dry edges.
  • Consider making sage honey to add to teas or baked goods and sage butter for fresh muffins or dressings. People also make sage salt for a variety of options like pork chops, popcorn and roasted vegetables. You could also make sage vinegar for dressings & marinades, sage syrup for pancakes & waffles, and sage oil for salads or charcuterie.

Recipe Links

Harvested

June (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Snap Peas

  • boost immunity
  • good for bones
  • aid in prevention of diabetes
  • help prevent fatigue
  • high in fiber

Storage Tips

  • Refrigerate in a tightly sealed plastic bag. They will last four or five days.
  • Freeze: Blanch the snap peas by boiling them for 1-2 minutes then immediately putting into an ice bath. Dry thoroughly and freeze in a single layer on a cookie sheet for a couple of hours. Then transfer to a airtight freeze bag.

Culinary Tips

  • Sugar snap pea pods with strings are fine to eat, or remove them by pulling the string away at the seams.
  • Eat raw as a snack or added to a spring salad.
  • Sugar snap peas often require a longer cooking time than other pea pods – they make a great addition to stir-frys.

Recipe Links

Harvested

June and October (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Spinach

  • Treats Macular Degeneration
  • Improves Eyesight
  • Provides Neurological Benefits
  • Maintains Blood Pressure
  • Strengthens Muscles
  • Helps in Bone Mineralization
  • Reduces Risk of Cataracts
  • Boosts Metabolism
  • Acts as Anti-ulcerative
  • Prevents Atherosclerosis
  • Helps with Fetal Development
  • Reduces Inflammation
  • Treats and Prevents Cancer
  • Protects Skin
  • Proteins for Infant Growth

*learn more at Organic Facts

Storage Tips

  • Refrigerator: Pick out any leaves that may have already started to turn yellow or look like they’ve passed their prime. Wash the remaining leaves and dry them thoroughly, ideally using a salad spinner or, at minimum, patting them down with towels. Make sure they are completely dry to prevent them from becoming slimy. Store in an airtight container or sealable bag.
  • Freeze: rinse the leaves, then blanch them by adding to boiling water for about 30 seconds and immediately place them in ice water to stop the cooking process. Then squeeze out the excess water, place the spinach in a plastic bag and remove all the air, and place the bag in the freeze. 

Culinary Tips

  • Spinach can be eaten raw or cooked.
  • Sauté in olive oil with garlic for a quick, easy, and healthy side dish.
  • Add frozen spinach in smoothies, quiches, and omelets.

Recipe Links

Harvested

July, August, and September (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Summer Squash

  • Boosts Immunity
  • Manages Diabetes
  • Anti-inflammatory Capacity
  • Prevents Infections
  • Improves Lung Health
  • Treats Neural Tube Defects
  • Protects Heart Health
  • Treats Asthma
  • Regulates Blood Circulation
  • Improves Vision
  • Strengthens Bones

Storage Tips

  • Gently wipe the fruit clean with a damp cloth and then place it in a perforated plastic bag (to maintain humidity) in the vegetable crisper of the refrigerator. Do not store summer squash in the refrigerator for more than 4 days.
  • Avoid storing summer squash at temperatures below 50°F (10°C); the fruit is susceptible to chilling injury at temperatures below 50°F. Chilling injury symptoms include surface pitting, water loss, yellowing, and decay.
  • Zucchinis can be frozen for use in breads and soups: peel, slice, or cube, and blanch the fruit by placing the squash in a wire basket then plunge it into a large pot of rapidly boiling water for three minutes. Then immediately cool the squash by plunging the basket into ice water for another three minutes.  Drain and pack the fruit in freezer containers.
    • Frozen summer squash can be prepared for meal time by boiling for three to five minutes until fork tender.

Culinary Tips

  • Summer squash is versatile and can be sautéed, roasted, grilled, or baked. It can be added to soups, stews, chili, or baked goods.

Recipe Links

T

Harvested

June, July, August, September, and October (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Thyme

  • Anti-fungal Ability
  • Antioxidant Capacity
  • Improves Circulation
  • Protects Heart
  • Eye Care
  • Boosts Immunity
  • Reduces Stress
  • Treats Respiratory Issues

*learn more at Organic Facts

Storage Tips

  • Refrigerator: Simply toss it into a resealable container and stick it in the refrigerator with no other precautions. It should still remain usable for several weeks. To keep thyme tasting fresh for even longer, roll it in a damp paper towel and place it in a resealable plastic bag.
    • Stand your thyme sprigs up like a bouquet of flowers in a drinking glass or jar with about an inch of water inside and place them in your refrigerator. Frequent water changes can keep your thyme lasting for three months or longer using this method.
  • Freezing: Thyme is robust enough to withstand being frozen with no effects on its texture or flavor. Place the sprigs in a freezer bag and place in freezer. Once you remove the thyme from the freezer, the leaves will be easy to remove from the stems. Just pull the tines of a fork through the stems or pull the leaves off with your fingers.
  • Dry: Poke some holes in a paper bag and place it over a bunch of thyme. Hang the bunch in a location with dry, moving air. The bag will catch any leaves that fall off and will keep your thyme from getting dusty. After about 10 days, your thyme should be dry and ready for storage.
    • Your oven can also dry thyme quickly. Preheat it to 180º and place the thyme sprigs in a single layer on a baking sheet. Place the baking sheet in the oven with the door open. Keep them in for about two hours. Check their dryness every 30 minutes after the first hour.

Culinary Tips

  • The stems and the leaves are used in various dishes, either in whole or dried form.
  • can be added to soups, sauces, meat dishes, and is used as a flavorful garnish.
  • The leaves can be removed from the stems and ground into a fine spice, or the entire sprig can be added to flavor a larger dish or stew.
  • They can also be brewed into a tea and a decoction can be made with carrier oils or creams to apply topically to the body.

Recipe Links

Harvested

July, August, September, and October (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Tomatillos

  • Improve Digestion
  • Prevent Cancer
  • Boost Immune System
  • Improve Vision
  • Help in Weight Loss
  • Boost Energy Levels
  • Lower Blood Pressure and Improve Heart Health

*to learn more visit Organic Facts

Storage Tips

  • Basket: place the tomatillos, with their husks still on, in the basket. They will last for about 2 months. Remove papery husks when ready to eat.
  • Refrigerator: peel the tomatillos under running water to get rid of the sticky residue and dry. Place them in a paper bag or a bowl lined with paper towel in the crisper section of the fridge. The tomatillos will last for a minimum period of two weeks to about a month.
  • Freeze: wash and dry them, then place them on a cookie sheet. Once frozen, put them in an airtight bag or container and return to the freezer. They will store for up to a year.

Culinary Tips

  • You can chop them raw into salsas.
  • Broil them skin side up to make salsa verde.
  • They add tang to guacamole.
  • Use them as a substitute for or along with tomatoes in gazpacho.
  • Stew them into a sauce for chicken, salmon, halibut, chiles relleno, corn dishes, or with onions and cilantro for tacos.
  • Add thin slices to salads.
  • They can be fried, baked, poached, roasted, or braised.
  • Use to make chutney.

Recipe Links

Harvested

July, August, September, and October (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Tomatoes

  • Antioxidant Agent
  • Rich Source of Vitamins and Minerals
  • Protect the Heart
  • Counter the Effect of Smoking Cigarette
  • Improve Vision
  • Aid in Digestion
  • Lower Hypertension
  • Manage Diabetes
  • Skin Care
  • Prevent Urinary Tract Infections
  • Prevent Gallstones

*learn more at Organic Facts

Storage Tips

  • They need to stay at room temperature, ideally in a single layer out of direct sunlight. And most importantly for keeping them fresher longer, store them stem side down while they finish ripening. Do Not put them in the refrigerator.
  • Freeze tomatoes whole to keep for long time – frozen tomatoes can be used for sauces.

Culinary Tips

  • A good serrated knife is far superior to a flat-edged knife for slicing tomatoes. If you use a flat-edged knife, be certain it is very sharp or you will squash and bruise the tomato flesh when slicing.
  • Do not use an aluminum pot, pan, or utensil when cooking tomatoes. The acid in the tomato reacts unfavorably with the aluminum. Using aluminum makes the cooked tomatoes more bitter and fades the color. The dish will also absorb some of the aluminum and the acid in the tomatoes can pit and discolor the aluminum cookware.
  • If your tomatoes seem overly acidic, you can add a sprinkle of sugar and salt, both of which will bring out the flavor.
  • Rather than sugar, try adding grated carrot to marinara sauce to combat acidity. The carrot disintegrates in the sauce and adds sweetness but no hint of carrot flavor.
  • When making a tomato sauce, a quarter teaspoon of baking soda per gallon will also help alleviate acidity.
  • The high acid content of the tomato will naturally slow down the cooking process of some other foods. For example, beans cooked with tomatoes added may take up to twenty percent more cooking time than without.

Recipe Links

Harvested

September and October (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Turnip

  • Improve Heart Health
  • Aid in Digestion
  • Improve Blood Circulation
  • Boost Immune System
  • Improve Bone Strength
  • Prevent Cancer
  • Fight Inflammation
  • Boost Metabolism

*to learn more visit Organic Facts

Storage Tips

  • If the turnips came with tops (the leaves still on), and you plan on using the tops, cut off the leaves, bag them separately & refrigerate the leaves for use within a few days at the most.
  • Refrigerate the roots unwashed in a plastic bag. They should keep for anywhere from 1 week to 2 weeks in the fridge.
  • To freeze, wash, peel, slice, and place in pot of water that just covers them. Bring the water just to the boiling point, then drain water off the turnips. Place the turnips into a sink of very cold water, drain again, pack in freezer bags, and freeze.
  • Turnips store very well in root cellars, which have humidity levels which are more conducive to good, long-term storage. Turnips don’t, however, store well in refrigerators because refrigerators are very dry places.

Culinary Tips

  • Young or baby turnips which are often harvested at an early stage are delicate and sweet in taste. They make an excellent ingredient when added raw in a vegetable salad along with cabbage, carrot, and beetroot. As they grow larger in size, turnips tend to have a more pronounced, woody taste, hence are not always preferred in salad preparations.
  • Use raw turnips: cut them into sticks which can be used in dips, or grate them for a salad or coleslaw.
  • Dice into cubes, and add to vegetable stew with potatoes, carrots, shallots, and kohlrabi.
  • Top greens can be used along with other vegetables and greens to cook in various soups and curries.
  • In many parts of Iran, India, and Pakistan, turnip cubes are pickled, just like other vegetables such as carrot, radish, and chili peppers.

Recipe Links

W

Harvested

September and October (rough estimate due to natural conditions – weather, pests etc.)

Benefits of Winter Squash

  • Skin Care
  • Increases Bone Mineral Density
  • Boosts Immunity
  • Improves Metabolism
  • Controls Blood Sugar
  • Reduces Inflammation
  • Balances Cholesterol
  • Improves Digestion
  • Eye Care
  • Prevents Cancer
  • Induces Sleep

Storage Tips

  • Keep the squash dry. Do not handle or harvest wet fruit.
  • Squash with a broken or loose stem will not store well. The exception is Hubbard-type squash which stores best with the stem completely removed.
  • Clean squash for storage with a dry towel, remove dirt and debris and any blossom that remains on the squash. Don’t use water to clean the skin of harvested squash.
  • Cure and store only blemish-free squash; do not cure squash that is bruised, punctured, or deeply cut. Curing can help heal minor cuts and scratches.
  • Store winter squash in a cool, dry place, at 50° to 55° F with relative humidity of 50 to 70% — higher humidity can result in rot.
  • Do not store squash near apples, pears, or other ripening fruit. Ethylene gas released from ripening fruit can cause squash to yellow and eventually rot.
  • Inspect stored winter squash weekly. Squash that starts to spot should be moved away from other stored squash and used as soon as possible. Skin spotting can be a sign or rot setting in.
  • Storage life: The storage life of winter squashes is:
    • Acorn and spaghetti squash: about 1 month
    • Butternut: 2 to 3 months
    • Hubbard types: 3 to 6 months
    • Banana: 3 to 6 months
    • Buttercup or turban types: 3 to 6 months
    • Jack O’ Lantern and Connecticut field pumpkins: 2 to 3 months

Culinary Tips

  • It is easier to bake and then peel winter squash, rather than the other way around, as the roasting process lifts the skin off, which is otherwise quite tough to remove. 

Recipe Links

253 Henshaw Street, Leicester, MA 01524

(508) 859 – 0016

cotyledonfarm@gmail.com

Website made with love by HYHO Marketing & Design