 Vegetable Profile: Green Beans (Phaseolus vulgaris)
Description: Green beans come in many more colors than just green! They are also called string beans, snap beans, wax beans, French beans, and more. In all honesty, any bean harvested at the right stage of immaturity *is* a green bean. The pod is sweet and and crunchy when raw, and the plants either grow in climbing vines (pole beans) or in standing bushes (bush beans). If you don't get to harvesting the beans soon enough, don't worry - you can still harvest the beans for dried beans when they mature and the pods turn brown! Nutrition: Green beans nourish and tonify the spleen and kidneys. They contain significant amounts of calcium and potassium, and when eaten raw they contain vitamin C and B vitamins. Storage: Think of green beans as baby beans; they are immature, and have tender delicate flesh. They need to be used up quickly before they get soft. Store in a water-proof container in the fridge until use. Use: Blanched, steamed, roasted, or stir fried, cooked green beans are delicious! They can also be chopped up into salads raw. Sources: The New Whole Foods Encyclopedia by Rebecca Wood Asparagus to Zucchini by Fairshare Coalition Produce: A fruit and vegetable lover's guide by Bruce Beck Our own experience!
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 Vegetable Profile: Eggplant (Solanum melongena)
Description: Eggplants were introduced to Europeans by Arabian traders in the 13th century. They are native to tropical Asia and were first cultivated in India. The wild ancestor of all eggplants was the same size and shape of an egg. Through selective breeding over many generations and throughout a diversity of cultures, we now have a wide variety of eggplants ranging from those as long and slender as a cucumber, to large and bulbous as a butternut squash. They range in color from light lavender-pink, to dark purple, to white. They have a mild flavor that soaks up flavors of spices and sauces very well. Nutrition: Eggplants are considered cooling and soothing for inflammation. It as a delicate sweet and astringent flavor, and supports the circulatory system by encouraging blood flow to the lower reigons of the body and nourishing the arteries. They are around 90% water, and are therefore low in calories and other minerals. They are a good source of potassium. Storage: Eggplant from our farm is never waxed, so their shelf live is not the same as those you find in the store. We harvest them ripe for best flavor. That said, they store well in the crisper drawer for up to a week before they start to get soft or wrinkly. Use: Eggplants are not eaten raw. However, the flavor possibilities are endless when cooked. It's versatile and is used all over the world in dishes such as baba ghanoush, ratatouille, moussaka. It can be stuffed and baked, or breaded and fried, or marinated and stir-fried. Sources: The New Whole Foods Encyclopedia by Rebecca Wood Asparagus to Zucchini by Fairshare Coalition Produce: A fruit and vegetable lover's guide by Bruce Beck Our own experience!  Herb Profile: Dill (Anethum graveolens)
Description: Dill is a mouthwatering aromatic herb of the carrot, or Apiaceae family. Its leaves, flowers, and seeds all lend their unique pungent flavor to a variety of foods, from fish, to potatoes, to creamy sauces and dressings, to pickles. It grows well either from seed or started in the greenhouse. It's a welcome companion plant to cabbage and cucumbers, and attracts pollinators like a pro. Nutrition: While often only thought of as a culinary herb, dill has many wonderful medicinal actions as well. Western herbalists use dill to support healthy breast milk production, ease menstrual complaints, settle the stomach, and calm the nerves. Like it's close relative fennel, the seeds and leaves can be used to ease flatulence. Storage: Dill is so soft and tender that it should be used right away or dried for best results. We don't recommend refrigeration - simply add the stems to a cup of water in a low light area on the counter and use within 1-2 days. Use: I prefer cooking with dried lavender, simply because it's easy to remove the crisp dried leaves from the stems by rubbing them together. This can go anywhere you would use dried thyme, rosemary, oregano, etc. Teas are also made from the dried plant. Fresh lavender can be used whole and fresh to infuse honey, butter, oil, vinegar, or soups. Fresh: Slide two fingers down the stem from the top to remove the leaves and finely chop. If infusing into a liquid and a light flavoring is desired, you can simply put the whole stems into the vessel and pour the liquid over it. Dried: Use 1 tsp per serving for tea, or mix into dishes as a spice. Don't be afraid to be creative with flavors! Sources: The Gift of Healing Herbs by Robin Rose Bennett The Rodale Encyclopida of Herbs Asparagus to Zucchini by Fairshare Coalition Produce: A fruit and vegetable lover's guide by Bruce Beck Moonwise Herbs Our own experience! Herb Profile: Lavender (Lavandula angustifolia)
Description: Lavender is a newer addition to herbal offerings, and after working with it at other farms I knew we had to have it! Most people only think of lavender as a scent, and it's a shame because the whole plant itself is lovely and delicious for many more of its attributes. In fact, the scent that most people associate with lavender can have some issues. For starters, the fractionated perfume-grade oil as well as steam-distilled, highly concentrated essential oils can cause allergic reactions and skin irritations in some people. There are also fully artificial perfume oils created to mimic lavender, complicating the issue even further. However, none of these are associated with REAL lavender, in whole form, as you might receive in a CSA box from your local farmer! Enjoy its refreshing flavor in a variety of ways, used like a softer, sweeter rosemary. Nutrition: Lavender is considered a medicinal as well as culinary herb. Like its many mint family cousins, it has anti-inflammatory, anti-septic, and analgesic properties. It aids in digestion and helps some who struggle with depression and anxiety. It can also be used externally for skin ailments. Storage: Lavender is best used fresh within 2-3 days, or dried. Keep in the fridge in a water-proof container until use, or hang to dry in a well-ventilated area right away. Use: I prefer cooking with dried lavender, simply because it's easy to remove the crisp dried leaves from the stems by rubbing them together. This can go anywhere you would use dried thyme, rosemary, oregano, etc. Teas are also made from the dried plant. Fresh lavender can be used whole and fresh to infuse honey, butter, oil, vinegar, or soups. Fresh: Slide two fingers down the stem from the top to remove the leaves and finely chop. If infusing into a liquid and a light flavoring is desired, you can simply put the whole stems into the vessel and pour the liquid over it. Dried: Use 1 tsp per serving for tea, or mix into dishes as a spice. Don't be afraid to be creative with flavors! Sources: The Gift of Healing Herbs by Robin Rose Bennett The Rodale Encyclopida of Herbs Asparagus to Zucchini by Fairshare Coalition Produce: A fruit and vegetable lover's guide by Bruce Beck Moonwise Herbs Our own experience! Vegetable Profile: Broccoli (Brassica oleracea)
Description: Rapini is a non-head-forming broccoli relative popular in Mediterranean cuisine. Its leaves, stalks, and flowers are all edible. Rapini has a light bitter flavor, which is delightful when cooked in olive oil or bacon grease. Nutrition: In traditional herbal medicine, bitter is associated with digestive tonics, helping to stimulate the metabolism. It also tonifies the liver and stomach. Rapini is a great source of iron, calcium, potassium, and antioxidants. Cook well for best flavor and nutrient assimilation, as with all dark leafy greens. Storage: Rapini is relatively delicate, which is why you won't find it on store shelves. Store in a water-proof container in the fridge for 2-3 days. Use: Best when sauteed with olive oil or bacon grease, soy sauce, and garlic! pairs well with eggs, chicken, tempeh, or pork. Sources: The New Whole Foods Encyclopedia by Rebecca Wood Asparagus to Zucchini by Fairshare Coalition Produce: A fruit and vegetable lover's guide by Bruce Beck Our own experience! Herb Profile: Basil (Ocimum basilicum)
Description: Basil is a quintessential ingredient in nearly any Italian dish, but it's also a staple in Veitnamese and Inidan cuisine. There are so many different varieties to choose from, and we grow around 3 of them on our farm: 1. Genovese type. Pictured to the left, these are the classic Italian variety. Best for making pesto or fresh cooking. 2. Nutrition: Purslane contains the highest non-animal based source of Omega 3 fatty acids, especially alpha-linolenic acid. One cup of it contains 400 mg worth! It also contains vitamins C (when eaten fresh), some B vitamins, and many antioxidents. It's cooling and supportive of the bladder, large intestine, and liver. Storage: Purslane needs high levels of moisture to retain its crisp texture, and needs to be used sooner for best results. Store in the fridge with a moist cloth in a waterproof container for 2-3 days. Use: We prefer purslane raw, partly because it comes during the heat of the season and who wants to eat hot food on a hot day??? But also because we enjoy the succulent texture of the herb, which doesn't stand up to heat. The steams can also get a little more chewy if you cook it too hard. Fresh: Simply chop up the plant whole, minus the roots. The stems are just as tender and juicy as the leaf! Works great in salads, smoothies, or on sandwiches. Sources: The Gift of Healing Herbs by Robin Rose Bennett The Rodale Encyclopida of Herbs Asparagus to Zucchini by Fairshare Coalition Produce: A fruit and vegetable lover's guide by Bruce Beck Our own experience!  Vegetable Profile: (Cucurbita pepo)
Description: Nothing says summer like some colorful, tender-fleshed summer squash to brighten up your plate. And like many things, the flavor of locally grown, fresh harvested summer squash towers over the often floppy, sad summer squash you find in the grocery store out of season and shipped thousands of miles to the store shelf. We grow many varieties, including zucchini, yellow zucchini, yellow crookneck, Italian zucchini, and patty pan. Nutrition: Similar to its relative the cucumber, summer squash nourishes the stomach, spleen, large intestine, and liver. It's a cooling, hydrating vegetable with some carotenes and possible protective qualities against cancer. Storage: Summer squash have the softest, most delicate skin of any of its squash relatives, so store it carefully in the crisper to prevent bruising or softening of texture. Use within 3-4 days. Use: Young summer squash can be sauteed or steamed lightly in butter or olive oil. Simply remove the stem and chop the rest. If you have a ripe summer squash, they work well for baking. Simply cut in half, scoop out the seeds, prick the skin with a fork, and stuff with tomatoes and cheese (or a stuffing of your choosing). Bake at 350 degrees or until tender. Sources: The New Whole Foods Encyclopedia by Rebecca Wood Asparagus to Zucchini by Fairshare Coalition Produce: A fruit and vegetable lover's guide by Bruce Beck Our own experience!  Vegetable Profile: Kohlrabi (Brassica oleracea gongylodes)
Description: Don't let the strange appearance of kohlrabi turn you off! This vegetable is a favorite on this farm, and has been for generations of Eastern Europeans until the advent of the potato. It forms a bulb (or corm) at the base of the stem, and has a sweet, mild flavor when skinned and chopped. It's from the brassica, or cabbage, family. It also has edible dark leafy greens. We grow both green and purple varieties. Nutrition: Because kohlrabi can be cooked like starchy tubers and root vegetables without the high carb content, it helps to stabilize blood sugar. It also contains potassium and vitamin C. Storage: Kohlrabi is considered a storage crop, so the bulb can keep in the fridge for up to a few weeks. If you're keeping it that long, it's best to keep the leaves attached at the base, otherwise moisture will escape and the corm will lose its crunch. Leaves can be stored like kale: place in a water proof container in the fridge and use within 4-5 days. Use: First, remove the leaf stalks. Then, using a vegetable peeler or sharp knife, carefully peel the fibrous skin around the corm. Then, chop the peeled corm to the desired size and use as you would potato. The corm also lends itself well to pickling and fermenting! Leaves: use as you would kale. Sources: The New Whole Foods Encyclopedia by Rebecca Wood Asparagus to Zucchini by Fairshare Coalition Produce: A fruit and vegetable lover's guide by Bruce Beck Our own experience!  Vegetable Profile: Kohlrabi (Brassica oleracea gongylodes)
Description: Don't let the strange appearance of kohlrabi turn you off! This vegetable is a favorite on this farm, and has been for generations of Eastern Europeans until the advent of the potato. It forms a bulb (or corm) at the base of the stem, and has a sweet, mild flavor when skinned and chopped. It's from the brassica, or cabbage, family. It also has edible dark leafy greens. We grow both green and purple varieties. Nutrition: Because kohlrabi can be cooked like starchy tubers and root vegetables without the high carb content, it helps to stabilize blood sugar. It also contains potassium and vitamin C. Storage: Kohlrabi is considered a storage crop, so the bulb can keep in the fridge for up to a few weeks. If you're keeping it that long, it's best to keep the leaves attached at the base, otherwise moisture will escape and the corm will lose its crunch. Leaves can be stored like kale: place in a water proof container in the fridge and use within 4-5 days. Use: First, remove the leaf stalks. Then, using a vegetable peeler or sharp knife, carefully peel the fibrous skin around the corm. Then, chop the peeled corm to the desired size and use as you would potato. The corm also lends itself well to pickling and fermenting! Leaves: use as you would kale. Sources: The New Whole Foods Encyclopedia by Rebecca Wood Asparagus to Zucchini by Fairshare Coalition Produce: A fruit and vegetable lover's guide by Bruce Beck Our own experience!  Vegetable Profile: Frisee (Chicorium endiva)
Description: Frisee is a type of chicory, which hails from the Aster family of dandelion and lettuce. It grows wild in Europe, Asia, and North America. Its signature bitter leaves have been used in salad and in medicine for thousands of years. Cultivated frisee is the tamest of all chickories, offered as a seasonal green with tender, moist, and crunchy leaves. Nutrition: Frisee is cooling to the body. It supports healthy circulation and blood production. It tonifies the gall bladder, liver, and skin. Its bitter taste comes from intybin, a metabolic stimulate that encourages bile production and aids digestion. It also contains inulin, which helps regulate blood sugar. Frisee is also a good source of calcium and potassium. Storage: Store like lettuce: in a water-proof container in the fridge for 3-4 days. Use: Excellent in fresh salad, or lightly braised. Sources: The New Whole Foods Encyclopedia by Rebecca Wood Asparagus to Zucchini by Fairshare Coalition Produce: A fruit and vegetable lover's guide by Bruce Beck Our own experience!  Herb Profile: Purslane (Portulaca oleracea)
Description: Purslane is a traditional herb known for its culinary and medicinal qualities in Asia, Central America, and Europe. It's a relative to the succulent garden flowers known as Portulaca. It's a low growing, heat loving, branching succulent with edible stems, leaves, and flowers. It has a mild salty, sour taste and nice crunch. Nutrition: Purslane contains the highest non-animal based source of Omega 3 fatty acids, especially alpha-linolenic acid. One cup of it contains 400 mg worth! It also contains vitamins C (when eaten fresh), some B vitamins, and many antioxidents. It's cooling and supportive of the bladder, large intestine, and liver. Storage: Purslane needs high levels of moisture to retain its crisp texture, and needs to be used sooner for best results. Store in the fridge with a moist cloth in a waterproof container for 2-3 days. Use: We prefer purslane raw, partly because it comes during the heat of the season and who wants to eat hot food on a hot day??? But also because we enjoy the succulent texture of the herb, which doesn't stand up to heat. The steams can also get a little more chewy if you cook it too hard. Fresh: Simply chop up the plant whole, minus the roots. The stems are just as tender and juicy as the leaf! Works great in salads, smoothies, or on sandwiches. Sources: The Gift of Healing Herbs by Robin Rose Bennett The Rodale Encyclopida of Herbs Asparagus to Zucchini by Fairshare Coalition Produce: A fruit and vegetable lover's guide by Bruce Beck Our own experience!  Vegetable Profile: Chard (Beta vulgaris var. cicla)
Description: Chard is sibling to beets, having been developed for its broad leaves and crunchy stems rather than its root. It originated in the Mediterranean region, and is a member of the Amaranth botanical family. It has a salty, bitter flavor akin to spinach. It's an exceedingly tender, dark leafy green. Nutrition: Chard supports healthy blood production by nourishing the stomach, spleen, large intestine, lungs, and liver. It is high in minerals and carotene antioxidants. When eaten fresh it contains vitamin C. When cooked, its calcium and magnesium becomes readily available. It has a cooling action and helps soothe inflammation. Storage: Chard is somewhat delicate, dramatic even - if allowed to wilt, it will do so quick. It stores best in a water-proof container in the fridge for 3-4 days. It also freezes well for cooking. Use: Best when sauteed with olive oil or bacon grease, soy sauce, and garlic! pairs well with eggs, chicken, tempeh, or pork. You can also finely chop it and add it like confetti to a salad! Sources: The New Whole Foods Encyclopedia by Rebecca Wood Asparagus to Zucchini by Fairshare Coalition Produce: A fruit and vegetable lover's guide by Bruce Beck Our own experience!  Herb Profile: Lemon Balm (Melissa officinalis)
Description: Lemon Balm is known for its namesake lemon scent, which is enough to charm anyone who brushes past it on a hot summer day. A perennial in the mint family, lemon balm offers true cut-and-come-again gifts that keep on giving. When in bloom, the pollenators are all over it! Nutrition: Lemon balm has a rich cultural history with ancient Greek and Romans, but is especially revered by Arabian herbalists for heart disorders and depression. Indeed, Western herbalists consider it a valuable and tasty nervine which helps to soothe anxiousness and stress when drunk as a tea. The plant has also been shown to inhibit bacteria and virus proliferation when used topically. It's considered cooling, and perfect to drink iced on a hot day! Storage: Lemon balm likes to be stored like it likes its growing environment: dry and cool. Either place it in a water-proof, air-tight container in the fridge and use within 5 days, or simply hang to dry in a cool low-light low-humidity area. I also like to make infused vinegar and tincture with the fresh herb for use in the winter. Make sure to take it down when crisp, and in a paper bag, rub the leaves off the stems with your fingers and jar or bag them up for later use. Use: Lemon balms unique and distinctive lemony flavor lend itself well to salads and fruit salads, punch, marinades for fish or vegetables, corn, lamb, broccoli, asparagus, and anything you could use a little lemon flavor with! Fresh: Simply remove the leaves of lemon blam by sliding your thumb and pointer finger down the stem over a bowl. Only do so just before cooking with them, as they will keep better when left on the stem. Dried: Lemon balm can be easily dried by hanging in a low-light, low- humidity place with good air circulation on the stem. You can also use a dehydrator. We do not recommend drying in an oven, as heat will destroy flavor and color of the herb. Sources: The Gift of Healing Herbs by Robin Rose Bennett The Rodale Encyclopida of Herbs Asparagus to Zucchini by Fairshare Coalition Produce: A fruit and vegetable lover's guide by Bruce Beck Our own experience!  Herb Profile: Oregano (Oreganum spp.)
Description: Oregano is a name that actually represents a whole genus of similar herbs. When we refer to oregano in a culinary sense, we're talking about a perennial plant that generally creeps along the ground, sprouting new roots from low limbs, and sends up a prostrate shoot when it flowers. It offers tiny, fragrant, pinkish flowers popular with honey bees and humans alike. It's name in Greek means "Joy of the Mountain". As such, it likes well drained, rocky soil. Nutrition: Oregano was regarded as a valuable medicinal by the ancients, who used it as a poultice for sores, insect bites, and muscle aches. Tea of oregano was used for chronic respiratory ailments by early colonists, who brought the herb along with them to America. It has also been used as a digestive stimulant and to promote menstruation. Storage: Oregano likes to be stored like it likes its growing environment: dry and cool. Either place it in a water-proof, air-tight container in the fridge and use within 5 days, or simply hang to dry in a cool low-light low-humidity area. Make sure to take it down when crisp, and in a paper bag, rub the leaves off the stems with your fingers and jar or bag them up for later use. Use: Oregano's hot, peppery flavor is known in pasta sauce and on pizza, however it does wonders for cheese and egg combos, roasted bell peppers, mushrooms, beef, poultry, onions, black beans, potatoes, eggplant, and shellfish. It combines well with garlic, parsley, thyme, and olive oil. Fresh: When stems are tender, you can simply chop up the sprigs whole and incorporate them in cooking. When they are stiff and fibrous, you can simply remove the leaves of oregano by sliding your thumb and pointer finger down the stem over a bowl. Dried: Leaves of oregano contain a bit more moisture than other mint family plants, but can still be dried relatively easily by hanging in a low-light, low- humidity place with good air circulation. You can also use a dehydrator. We do not recommend drying in an oven, as heat will destroy flavor and color of the herb. Sources: The Gift of Healing Herbs by Robin Rose Bennett The Rodale Encyclopida of Herbs Asparagus to Zucchini by Fairshare Coalition Produce: A fruit and vegetable lover's guide by Bruce Beck Our own experience!  Herb Profile: Thyme (Thymus vulgaris)
Description: Thyme is a major staple in any herb collection, as its flavor pairs well with most foods. It's leaves and flowers are aromatic and delicious. A perennial, low-growing mint family plant, it grows happily in the garden, in containers, or as a border plant. Nutrition: Thyme's name comes from its famous constituent, thymol, which has been studied for its antiseptic, local anesthetic, anti-inflammatory, antifungal, and antibacterial properties. Traditionally, thyme has been revered as a tonic for the respiratory and circulatory system. Considered warming and calming, thyme rejuvenates the senses and supports immune function. Storage: Thyme likes to be stored like it likes its growing environment: dry and cool. Either place thyme in a water-proof, air-tight container in the fridge and use within 7 days, or simply hang to dry in a cool low-light low-humidity area. Make sure to take it down when crisp, and in a paper bag, rub the leaves off the stems with your fingers and jar or bag them up for later use. Use: Fresh: Personally, we do not relish the time (or thyme, haha) it takes to de-stem fresh thyme. You can do it, and it's great for certain things like thyme-infused butter or spreads, but mostly if we're using fresh thyme we're putting the whole sprigs in with food while it's cooking and then removing before serving. Some examples would be: broth or soup, cooked grains or beans, sauces, or stuffed inside of poultry. Dried: Thyme is easy to dry and easy to use when dried. Once crisp, the leaves simply roll off the stem, and you can add them easily into any recipe of your heart's desire. Thyme that you get locally and dry yourself will be far more aromatic and flavorful than any you've ever tried from the store! Sources: The Gift of Healing Herbs by Robin Rose Bennett The Rodale Encyclopida of Herbs Asparagus to Zucchini by Fairshare Coalition Produce: A fruit and vegetable lover's guide by Bruce Beck Our own experience!  Herb Profile: Sage (Salvia officinalis)
Description: Sage is prized the world over as an aromatic culinary spice and herbal medicine. It grows as a short-lived perennial on our farm, as one of the cold hardiest and therefore longest-season herbs. Its flavor is zesty, camphor-like, and refreshing. Nutrition: Sage contains tannins which is thought to contribute to its astringent nature. It helps dry up runny mucus, perspiration, saliva, and even breast milk (which is great if you have that intention!). The volitle oils of sage are antiseptic, and thought to help clear and focus the mind. Storage: Sage will last up to a week in a glass of water on the counter, out of direct sunlight, in a cool place. Use: This is by no means an exhaustive list, as sage is a classic ingredient in many traditional cuisines. Raw: Try making a sage infused vinegar by adding a bunch to a jar of white or apple cider vinegar, making sure the plant material is submerged. Strain off in 6 weeks and enjoy as a base for marinades, dressings, and more. You can do the same for olive oil! Cooked: Leaves and flowers can be added to meats as they cook, broths and stocks can be infused at the end of the cooking process with sage, or you can do the same with rice or other grains to make sage-infused rice. Dried: Dried sage actually has a stronger flavor due to more concentration of plant material vs water. Sage is so easy to dry, and happily hangs in a low-light area with good ventilation until crisp. Use as a spice on eggs or potatoes, or even as a classic seasoning for the Thanksgiving turkey! Sources: The New Whole Foods Encyclopedia by Rebecca Wood The Rodale Encyclopida of Herbs Asparagus to Zucchini by Fairshare Coalition Produce: A fruit and vegetable lover's guide by Bruce Beck Our own experience!  Vegetable Profile: Rapini (Brassica rapa)
Description: Rapini is a non-head-forming broccoli relative popular in Mediterranean cuisine. Its leaves, stalks, and flowers are all edible. Rapini has a light bitter flavor, which is delightful when cooked in olive oil or bacon grease. Nutrition: In traditional herbal medicine, bitter is associated with digestive tonics, helping to stimulate the metabolism. It also tonifies the liver and stomach. Rapini is a great source of iron, calcium, potassium, and antioxidants. Cook well for best flavor and nutrient assimilation, as with all dark leafy greens. Storage: Rapini is relatively delicate, which is why you won't find it on store shelves. Store in a water-proof container in the fridge for 2-3 days. Use: Best when sauteed with olive oil or bacon grease, soy sauce, and garlic! pairs well with eggs, chicken, tempeh, or pork. Sources: The New Whole Foods Encyclopedia by Rebecca Wood Asparagus to Zucchini by Fairshare Coalition Produce: A fruit and vegetable lover's guide by Bruce Beck Our own experience!  Herb profile: Violets (Viola spp.) Description: We are so blessed to have 4 different types of violets on the land at Wellspring. Each of them are edible, medicinal, and delicious! This low-growing perennial often goes unnoticed, mowed over in lawns, and considered almost as common as the dandelion. However, we prize its flowers and leaves in spring and early summer. Nutrition: Also known as heart-ease, violet is a wonderful heart tonic. It's demulcent quality soothes inflammation and eases pain. As a nervine, it helps calm nerves and restore peace of mind. Storage: Leaves: Violet leaves may be stored in a glass of water with stems submerged for 2 or 3 days, or in a waterproof container in the fridge. Flowers: Store in a waterproof container in the fridge for 2-3 days. Use: Violet leaves are tender and easily used in place of spinach. Flowers make a great topping for salad, grains, eggs, and almost anything you can dream up! Raw: Chop leaves finely and mix in with salad, scrambled eggs, or add to grains once they're finished cooking. Add whole flowers as is. Cooked: Add leaves to a stir fry or mix in with braised collard or kale greens. Sources: The Gift of Healing Herbs by Robin Rose Bennent Moonwise Herbs The Rodale Encyclopida of Herbs Our own experience!  Dandelion (left), Violet (right)  Apple Mint Vegetable Profile: Mint (Mentha spp.)
Description: Mint easily one of the strongest aromatic herbs we grow, and truth be told, almost all other aromatic herbs are members of the Mint family (rosemary, thyme, lavender, sage, etc). There are over 500 true mint varieties. For our purposes here, we are talking about the 3 that we offer: peppermint, chocolate mint, and apple mint. All are abundant perennials on this farm! Peppermint has a fresh classic mint flavor with smooth, tipped and serrated leaves. Chocolate mint looks similar, with a purple stem, and a sweeter chocolaty flavor. Apple mint has soft, fuzzy leaves, that are rounded in shape and lighter in color. Nutrition: Mint is popular among herbalists for its many medicinal properties, including its soothing and cooling action. It supports lung and liver function, improved digestion and dispels gas, aids in painful menstruation, and headaches. Storage: Mint keeps well on the counter for a few days in a glass of cool water in a cool, low-light area. It may even sprout roots, which you can plant for our own harvest or introduce to your lawn for a fresh scent when you mow. It can be kept fresh longer in a waterproof container in the fridge, maybe 4-5 days. Use: As with many herbs, the question we get is some variation of: “This smells great, but how do I USE it?” Well, don’t be shy! Mint is more than a flavoring for sweets; it can be as versatile as you want to make it. Raw: Finely chop it into a salad for a Mediterranean twist, with lemon and tahini-based dessing! Take a sprig or two and submerge in a jar of water, and refrigerate overnight for mint-infused water (add cucumber slices in season). Makes a fruit salad really pop! Dried: Mint is more difficult than other herbs to dry without turning brown. Best if you have a dehydrator. Oven drying is not recommended! Cooked: Mint is a traditional flavor component in rice, tabbouleh, and couscous salads. Simply add once grains are finished cooking to infuse. Hot tea is a great way to use mint as well! Sources: The New Whole Foods Encyclopedia by Rebecca Wood The Rodale Encyclopida of Herbs Asparagus to Zucchini by Fairshare Coalition Produce: A fruit and vegetable lover's guide by Bruce Beck Our own experience!  Vegetable Profile: Rhubarb (Rheum rhaponticum)
Description: Rhubarb has become a seasonal favorite for desert in the past 400 years since cane sugar became widely available, but the root has been used medicinally for thousands of years! We offer the thick, juicy, tart flavored stems in our CSA and at the market. We also offer Rhubarb seedlings for our spring seedling sale. Nutrition: As a sour, astringent, and cooling food, Rhubarb removes excess heat and supports healthy blood circulation. It helps when the liver is experiencing inflammation and can relieve constipation. High in vitamin C and potassium. Storage: Either store whole in a bag in the fridge and use within 3-5 days, or chop up and freeze them for later use. Use: There’s probably a lot of bakers out there who have even better ideas about desserts with rhubarb, but here’s a few more ideas! Keep in mind, rhubarb leaves are poisonous, and even stems should be eaten in moderation for people who have kidney stones or inadequate calcium absorption. Make a spring pink tonic by chopping up the stalks, boiling in 3 cups of water, and adding the rhubarb to simmer for 5 minutes. Then remove from heat, add a sprig of mint or chamomile, and let steep for 5 more minutes. Add honey to taste. Rhubarb bakes well into tarts, and lends a unique twist to compote served with savory dishes. Sources: The New Whole Foods Encyclopedia by Rebecca Wood Asparagus to Zucchini by Fairshare Coalition Produce: A fruit and vegetable lover's guide by Bruce Beck Our own experience!  Vegetable Profile: Chives (Allium schoenoprasm)
Description: Chives are just as much of a pleasure to eat as they are to grow. From tiny seedlings, they proliferate steadily from year to year as a perennial. They enjoy the shadier spots, and are some of the first volunteers in early spring to break the surface with their green tips. Their flavor is as appetizing as it is versatile, and they are popular the world around. Chives have been prized in herb gardens for over 5000 years, dating back to their origins in China. Nutrition: Chives, as a member of the onion family, carry many of the same medicinal actions, though they are milder. They build the appetite and improve digestion and blood circulation. They are warming in nature. Storage: Chives are a cold-hardy plant, and so they benefit from refrigeration. If left out, the quickly wilt and turn yellow. Store in a water-proof container, and use within 5-7 days. Use: There are more ways to use chives than meets the eye. We love fresh chive leaves and flowers, dried leaves, and chive infused vinegar! Raw: Chive leaf: finely mince whole, and sprinkle on eggs, potatoes, meat dishes or in freshly cooked rice. Chive flowers: pinch off the tiny flowers and sprinkle on dishes the same way you would fresh leaves. Dried: Lie out the whole, unchopped leaves on a screen or other breathable material in low light, well-ventilated area. After a few days, when the leaves are crisp, you can crush them up and use them as a spice. Sources: The New Whole Foods Encyclopedia by Rebecca Wood The Rodale Encyclopida of Herbs Asparagus to Zucchini by Fairshare Coalition Produce: A fruit and vegetable lover's guide by Bruce Beck Our own experience!  Vegetable Profile: Leeks (Allium ampeloprasum)
Description: Picking a favorite onion family plant is about as difficult as it gets, but honestly, leeks are at the top of my list. Maybe it’s because they’re largely under-appreciated, but I stand firmly on my conviction that anything onion can do, leeks can do better! They are great in soup, sure, but they deserve so, so much more. If you like their wild ancestor, the ramp, you’ll love cultivated leeks just as much without the harmful effects that wild harvesting has on delicate and threatened ramp populations. Nutrition: Sulfur compounds in leeks and most onion family crops account for their healing action in digestion. Unlike other onion family plants, leeks contain carotenoids lutein and zeaxanthin. They are milder than onions and garlic, and are therefore more child-friendly and less heating for people with heat-related conditions. Storage: Can be stored in the crisper drawer of the fridge for up to a week or more. They also freeze well if you chop them and add them to a freezer bag. Use: There are so many ways to enjoy leeks! Sauteed, raw, grilled, blended into soups.. The leek can do it all. Raw: Peel pack the outer leaves if they are thin or tough. Rinse off any remaining dirt with cool water. Cut off the root base, and finely chop the remaining stalk and leaves, until leaves become fibrous From there, you can add it to salad, use it on a sandwich or burrito, or mix it into scrambled eggs. I love topping a bagel and cream cheese with some finely chopped leeks! Cooked: Repeat the first step above Coarsely chop the leeks into disks Add to heated oil along with onions or garlic, or in place of. Continue adding ingredients for a stirfry Sources: The New Whole Foods Encyclopedia by Rebecca Wood Asparagus to Zucchini by Fairshare Coalition Produce: A fruit and vegetable lover's guide by Bruce Beck Our own experience!  Vegetable Profile: Bok Choy( Brassica rapa, Chinensis group)
See also: Pac choy Description: A sweet and mild tasting, upright green with thick succulent stalks. We love this crop for sautees and ferments, especially Korean style kimchi. Nutrition: Choy is considerably rich in calcium, antioxidant beta-carotene, and features diversity of phytonutrients common of the cabbage family. It’s a cooling and soothing tonic for the digestive system and helps expel excess water. Storage: Choy stores well in the fridge for 5-7 days in a waterproof container and with light moisture. Use: The juiciness of this green is best put to use in stirfries and ferments. Cooked: wash and chop the choy from base to tops (excluding the roots) and add to eated olive oil, minced garlic, and soy sauce. Fermented: Chop thinly like cabbage, salt until it tastes like seawater, and mix with carrot and other cabbage family plants. Pack firmly into a jar, with a smaller jar inside to weigh the matter down under the juices. Let ferment, covered but breathing, on the counter for 3-7 days. Cap tightly and refrigerate. Use it on everything! Sources: The New Whole Foods Encyclopedia by Rebecca Wood Asparagus to Zucchini by Fairshare Coalition The Art of Fermentation by Sandor Eliz Katz Produce: A fruit and vegetable lover's guide by Bruce Beck Our own experience!
 Vegetable Profile: Garlic (Allium sativum)
Description: Garlic is one of the most prized crops we grow. We have been saving our own seed garlic for almost a decade. We grow two types, both hardneck: yellow German, and red Japanese. We offer green garlic, which is immature garlic, garlic scapes (or immature seed heads), and cured garlic in season. Nutrition: Garlic is a nutritional and medicinal powerhouse. Pungent and sweet in taste, it has a warming nature and tonifies the spleen, stomach, kidney, and lungs. It stimulates a healthy appetite, improves metabolism and digestion, and is considered antibacterial, antifungal, and anticarcinogenic. It actually helps promote healthy intestinal growth by discouraging pathogenic bacteria. It has also been shown to help stabilize blood sugar. Storage: Green garlic: best stored in the fridge in a waterproof bag or container. Use up before it wilts, in about 6-7 days. Garlic scapes: Store in a waterproof bag or container for up to 3 weeks in the fridge. Cured garlic bulb: store out of the fridge in a cool, dry, low-light location and use up within 1-2 months. Use: We are guilty of tripling the amount that every recipe calls for. That’s just how we do it! Green garlic: remove outer leaves all the way down the stalk, like leeks or scallions. Then, chop off the root base and slide up the stalk into small disks until it becomes fibrous at the end. Sautee, or use like scallions for a powerful garlic flavor. Excellent on pizza! Garlic scapes: Simply mince the whole thing until you get to the tail end of the seed head where it’s fibrous or turns brown. Use as green garlic above. Cured garlic bulb: Remove outer husk and either chop or mince, according to your recipe. Can be used raw or cooked. Sources: The New Whole Foods Encyclopedia by Rebecca Wood Asparagus to Zucchini by Fairshare Coalition Produce: A fruit and vegetable lover's guide by Bruce Beck Our own experience! |
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