Basil

Basil is a highly aromatic herb with a distinct and vibrant flavor. Its leaves are glossy and bright green or purple, and they have a slightly sweet and peppery taste with hints of mint and cloves. Basil is known for its strong fragrance, which is both herbaceous and slightly floral. The scent of basil is often associated with Mediterranean and Italian cuisine, where it is widely used.

Storing

In a glass of water: Trim the stems and any leaves that would be under water. Use them first. Place the basil in a glass of water, just like you would with flowers. Store the glass in the refrigerator for up to a week or keep near a window. If you leave it out, you can use the leaves and roots will grow. Change the water every few days. Soon you can plant in a pot and have your own basil plant!
Refrigerator: place basil in a plastic bag with a paper towel or cloth to maintain moisture while allowing airflow.

Prep

Rinse. Remove leaves from stems. Chop or use the whole leaf. Eat raw or cooked.

Preserving

• Drying: To preserve basil, tie small bundles of basil sprigs together and hang them upside down in a dry, well-ventilated area away from direct sunlight. Allow the basil to dry completely until the leaves are brittle and crumble easily. Once dried, remove the leaves from the stems and store them in an airtight container. This dried basil can be used in various recipes, such as soups, stews, sauces, and marinades, to add a burst of flavor even when fresh basil is not available.
• Freezing: Start by blanching the basil leaves quickly in boiling water for about 5 to 10 seconds, then immediately transfer them to an ice water bath to stop the cooking process. Pat dry the blanched leaves and arrange them in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer until the basil leaves are completely frozen. Once frozen, transfer the leaves to a freezer-safe bag or container and store in the freezer. Frozen basil can be used in sauces, soups, and other cooked dishes.

How to use:

• Caprese Salad: layer fresh basil leaves with sliced tomatoes, mozzarella cheese, and a drizzle of olive oil.
• Pesto Sauce: Blend fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil to make a vibrant and flavorful pesto sauce. Toss it with pasta, spread it on sandwiches, or use it as a dip.
• Bruschetta: Top toasted bread slices with chopped tomatoes, garlic, olive oil, and fresh basil for a delicious bruschetta appetizer.
• Pasta and Pizza: Sprinkle chopped or torn basil leaves over pasta dishes or use them as a topping on homemade pizzas.
• Soups and Stews: Add fresh basil leaves to soups, stews, and sauces near the end of cooking.
• Garnish: Use whole basil leaves as a garnish for various dishes, including salads, sandwiches, and even desserts.

Recipes

• Pesto

Carrots

Carrots are vibrant root vegetables known for their distinct crunchy texture and sweet, earthy flavor. They come in various colors, including orange, purple, yellow, and white. Carrots have a satisfyingly crisp bite and a subtly sweet taste that is enhanced when cooked. Whether enjoyed raw as a snack, grated into salads, roasted to bring out their natural sweetness, or used as a flavorful ingredient in soups, stews, and stir-fries, carrots provide a versatile and nutritious addition to a wide range of dishes.

We love growing every color of carrot! Atomic reds might be our favorite. They are the red carrots. Which color is your favorite?

Storage

Keep in the fridge. If you plan on storing them longer than a week, remove the greens and the carrots will stay crisp.

Prep

Rinse. The whole carrot is edible, including the leaves and root. Carrots can be enjoyed raw or cooked. If the leaves start to wilt, you can revive them by soaking them in ice water for a few minutes, then pat them dry and use as desired.

Preserving

Freezing: Peel and slice or chop the carrots into desired sizes. Blanch them by briefly boiling in water and then plunging them into ice water to stop the cooking process. Drain well and place the blanched carrots in freezer-safe bags or containers. Label and date them before placing them in the freezer. Frozen carrots can be used in cooked dishes such as soups, stews, and stir-fries.

How to use Carrots:

• Raw: Carrots can be enjoyed raw as a snack or added to salads for a crunchy texture. They can be sliced, grated, or julienned to incorporate into your favorite salad recipes.
• Roasted: Toss carrots with olive oil, salt, and pepper, and roast them in the oven until tender and slightly caramelized. Roasted carrots make a delicious side dish or can be used as a component in grain bowls or roasted vegetable medleys.
• Soups and stews: Add carrots to your homemade soups and stews for extra flavor and nutrition. They can be chopped, diced, or sliced depending on your preference and the recipe.
• Stir-fries: Carrots are commonly used in stir-fry dishes. Slice them into thin strips or matchsticks for quick and even cooking. They add color, texture, and a touch of sweetness to stir-fried vegetables, noodles, or rice dishes.
• Grated for baking: Grate carrots and incorporate them into baked goods like carrot cakes, muffins, or bread. The natural sweetness of carrots adds moisture and flavor to these treats.
• Juices and smoothies: Carrots can be juiced or blended into smoothies for a nutritious boost. They pair well with other fruits and vegetables, adding a vibrant orange color and a subtle sweetness.
• Carrot-based dips and spreads: Puree cooked carrots with spices, herbs, and other ingredients to make delicious dips and spreads. Carrot hummus, carrot ginger spread, or carrot-based salsas are just a few examples.
• Pickled or fermented: Carrots can be pickled or fermented for longer-term preservation or to add a tangy and crunchy element to your dishes. Pickled carrots are great as a condiment or in salads and sandwiches.

How to use Carrot Greens:

• Pesto: Blend carrot greens with garlic, nuts (such as almonds or pine nuts), Parmesan cheese, olive oil, and a squeeze of lemon juice to create a vibrant carrot green pesto. Use it as a sauce for pasta, spread it on sandwiches, or drizzle it over roasted vegetables.
• Herbaceous garnish: Finely chop carrot greens and sprinkle them as a garnish over salads, soups, or roasted dishes. They add a pop of color and a fresh, herbaceous flavor to your presentation.
• Vegetable broth: Add carrot greens to homemade vegetable broth or stock for extra flavor. Simmer them along with other aromatic vegetables and herbs to enhance the depth of your broth.
• Sautéed greens: Cook carrot greens as you would other leafy greens like spinach or kale. Sauté them with garlic, olive oil, and a pinch of salt and pepper for a quick and nutritious side dish.
• Blended into smoothies: For an added nutritional boost, blend a handful of carrot greens into your green smoothies. They provide an earthy taste and pack in extra vitamins and minerals.

Recipes

• Carrot Top Pesto
• Parmesan Roasted Carrots
• Spicy Carrot Hummus
• Quick Pickle
• Carrot Slaw

Green Bean Leaves

Green bean leaves have a mild and slightly grassy flavor with a hint of nuttiness. The taste is often compared to that of spinach or other leafy greens. The leaves have a tender texture, especially when young, and they can be slightly chewy when cooked. Bean leaves can be consumed raw in salads or used in cooked dishes, such as stir-fries, soups, or stews. They absorb flavors well from other ingredients and seasonings, making them a versatile addition to various culinary preparations.

Prep

Rinse. Remove leaves from stems, chop or add whole leaves. Eat raw or cooked.

Storing

It's best to use it within a few days for optimal flavor. To store it, place unwashed leaves in a perforated plastic bag or a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.

Preserving

Freezing: strip the leaves from the stems, and start by blanching them. Bring a large pot of water to a boil and prepare an ice bath. Submerge the leaves in the boiling water for about 1 minute, then quickly transfer them to the ice bath to cool rapidly. Drain the leaves thoroughly and pat them dry. Arrange the blanched and dried leaves in a single layer on a baking sheet and freeze until firm. Transfer the frozen leaves to airtight freezer bags, removing as much air as possible, and seal. Label the bags with the date and store in the freezer for up to 6 to 8 months. Thaw the frozen leaves in the refrigerator before using them in cooked dishes.

How to use:

• Sautéed side dish: Our favorite way! Sauté green bean leaves in olive oil or butter with garlic and seasonings of your choice. Cook until they are wilted and tender. Just garlic and salt is fantastic!
• Stir-fries: Sauté green bean leaves with garlic, ginger, and your choice of protein (such as chicken, tofu, or shrimp) in a hot skillet. Add soy sauce or other seasonings for flavor and cook until the leaves are wilted and tender.
• Soups and stews: Add green bean leaves to vegetable soups or stews for added nutrition and flavor. They can be added towards the end of cooking, as they cook relatively quickly.
• Salad greens: Use green bean leaves as an alternative or addition to traditional salad greens. Combine them with other fresh vegetables, herbs, and a vinaigrette dressing for a refreshing salad.
• Wraps and rolls: Use green bean leaves as a wrapper for spring rolls or stuffed rolls. Fill them with a combination of vegetables, protein, and your choice of sauce for a flavorful appetizer or snack. With smaller leaves this might look more like a scooped filling on a leaf. Kinda like cheese on crackers.
• Blanched and seasoned: Blanch green bean leaves in boiling water for a minute or two until they turn bright green. Drain and toss them with olive oil, lemon juice, salt, and pepper for a quick and healthy side dish.

Recipes

• Charred Beans With Bean-Leaf Pesto

Kale Mix

This a mix of Dazzling Blue, Red Russian and Scarlett kale.

Prep

Rinse. Eat raw or cooked. Stems take longer to cook. I like to remove them and cook longer than leaves.

How to use:

• In salads: Kale is a sturdy green that holds up well in salads. Try massaging the kale with some olive oil and lemon juice to make it more tender.
• In smoothies: Kale adds a nutritious boost to smoothies. Try blending kale with frozen fruit and yogurt for a delicious and healthy breakfast.
• In soups: Kale is a great addition to soups. Add it to vegetable soup or use it in place of spinach in a classic Italian minestrone.
• In stir-fries: Kale works well in stir-fries. Add it to your favorite stir-fry recipe along with other vegetables and a protein.
• In pasta dishes: Kale can be added to pasta dishes for a nutritious twist. Try tossing it with spaghetti, olive oil, and garlic for a simple yet satisfying meal.
• In sandwiches and wraps: Use kale leaves as a healthy alternative to lettuce in sandwiches and wraps. They add a crunchy texture and a boost of nutrition.
• In pesto: Use kale instead of basil in a classic pesto recipe. It adds a unique flavor and packs in extra nutrients.
• In chips: Bake kale leaves in the oven with a little olive oil and salt for a healthy and delicious snack.

Recipes

• Massaged Kale Salad

Squash Blossoms

Squash blossoms are delicate and vibrant edible flowers that bloom from various types of squash plants, including zucchini, pumpkin, and other squash varieties. These blossoms have bright yellow to orange petals with a delicate, slightly sweet flavor. While they are visually appealing and often used for decorative purposes, they are also a prized culinary ingredient in many cuisines worldwide. Commonly stuffed with cheese or other fillings and then either deep-fried or sautéed, squash blossoms add a unique and delightful touch to dishes, bringing a taste of the garden to the table.

Prep

You received male blossoms.

Storing

Gently wrap them in a slightly damp paper towel and place them in a loosely sealed plastic bag or airtight container. Store them in the refrigerator's crisper drawer to help maintain their freshness. It's essential to use them as soon as possible, preferably within a day or two, as they are delicate and can wilt quickly. Avoid washing the blossoms until you're ready to use them, as excess moisture can lead to spoilage. With proper storage, you can preserve the delicate flavor and vibrant appearance of squash blossoms for culinary delights in various dishes.

How to use:

• Stuffed and Fried: One of the most common and delicious preparations is to stuff squash blossoms with a mixture of cheese (such as ricotta or goat cheese) and herbs. After stuffing, they can be lightly battered and deep-fried until crispy.
• Sautéed: For a simpler approach, sauté squash blossoms with garlic, olive oil, and a pinch of salt and pepper. The quick sauté helps to preserve their delicate flavor and allows them to shine as a side dish or a topping for pasta or risotto.
• Salads: Add squash blossoms to salads for a pop of color and a delicate floral note. They pair well with fresh greens, cherry tomatoes, and a light vinaigrette dressing.
• Quesadillas and Tacos: Incorporate squash blossoms into quesadillas or tacos for a unique twist. Combine them with cheese and other fillings for a delicious and visually appealing addition to Mexican-inspired dishes.
• Frittatas and Omelettes: Whisk squash blossoms into frittatas or omelettes for a tasty and elegant brunch option.
• Pizza Toppings: Use squash blossoms as a pizza topping along with other vegetables and cheese.
• Tempura: Instead of deep-frying, you can also coat squash blossoms in tempura batter and fry them until crisp. This method preserves their delicate nature while providing a light and airy texture.

Summer Squash

Summer squash refers to a variety of tender, edible gourds that are harvested during the summer months. They typically have a vibrant, yellow or green skin and a mild, slightly sweet flavor. Summer squash comes in various shapes, including elongated, cylindrical zucchini and round or bulbous varieties like pattypan and yellow crookneck squash. The flesh is tender and succulent, with a delicate texture that holds up well in both raw and cooked preparations.

Prep

Rinse. Eat raw or cooked.

Storing

Handle gently. The skin is thin and fragile. Keep on the counter and use within a week. If you aren't going to use them right away keep in the refrigerator.

Preserving

• Freezing: Wash and slice the squash into desired shapes, such as rounds or cubes. Blanch the slices in boiling water for a couple of minutes, then quickly transfer them to an ice bath to cool. Drain well and pat dry. Arrange the slices in a single layer on a baking sheet and freeze until firm. Transfer the frozen slices to airtight freezer bags or containers, removing as much air as possible. Label and date the packages, then store them in the freezer for up to 8-10 months.
• Dehydrating: Slice the squash into thin rounds or strips. Arrange the slices on dehydrator trays or a baking sheet lined with parchment paper. Set the dehydrator to the appropriate temperature for vegetables or use the oven on its lowest setting. Dry the slices until they are crisp and brittle. Store the dehydrated squash in airtight containers or resealable bags. Rehydrate the slices in water or broth before using them in recipes.

How to use:

• Grilling: Slice the squash into thick rounds or lengthwise strips and brush them with olive oil and seasonings. Grill them over medium heat until tender and slightly charred.
• Sautéing: Cut the squash into bite-sized pieces or slices and sauté them in a little olive oil or butter until they are golden brown and tender. You can add herbs, garlic, or other seasonings for extra flavor. Sautéed summer squash can be enjoyed as a side dish, added to pasta, or used as a topping for pizzas.
• Roasting: Toss sliced summer squash with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast in a preheated oven at around 425°F (220°C) for 15-20 minutes or until they are tender and caramelized. Roasted summer squash is a tasty addition to grain bowls, salads, or as a side dish.
• Raw in salads: Thinly slice or julienne summer squash and add it to salads for a fresh and crisp texture.
• Stuffed squash: Hollow out larger summer squash varieties like zucchini or pattypan and fill them with a stuffing of your choice, such as cooked grains, cheese, herbs, or ground meat. Bake until the squash is tender and the filling is cooked through.
• Soups and stews: Add sliced or cubed summer squash to soups, stews, or chili for added flavor and texture. It cooks relatively quickly and absorbs the flavors of the other ingredients.
• Spiralized: use a spiralizer to make squash noodles. You can simply sauté the squash noodles in a bit of olive oil or butter until they are tender but still retain some crunch. Top them with your favorite pasta sauce, such as marinara, pesto, or alfredo, and garnish with grated cheese, fresh herbs, or toasted nuts. You can also use spiralized summer squash in salads, stir-fries, or cold noodle dishes.
• Sauce base: Summer squash can be used to create a delicious and creamy sauce that pairs well with pasta, grains, or roasted vegetables. Start by slicing the summer squash into small cubes or rounds. Steam or sauté until it becomes tender. Transfer the cooked squash to a blender or food processor and blend it until smooth. Add a splash of broth or dairy of choice, a squeeze of lemon juice, and season with salt, pepper, and herbs like basil or thyme to enhance the flavor. You can also incorporate garlic, onion, or Parmesan cheese for additional depth. Adjust the consistency by adding more broth if needed. Toss the sauce with cooked pasta or drizzle it over roasted vegetables.

Recipes

• 99 Ways to use Summer Squash
• Pasta with Zucchini Sauce

Varieties we grow

• Sunburst Summer Squash Greyzinni
• Summer Squash Bianco Lungo
• Cylindrico Summer Squash Lebanese
• White Summer Squash Crookneck
• Summer Squash Cocozelle
• Summer Squash Black Beauty
• Summer Squash

Wax Beans

Wax beans, also known as yellow beans or butter beans, are slender, elongated pods that are harvested when young and tender. They have a smooth, waxy texture with a slightly sweeter and milder flavor compared to green beans. Wax beans typically have a bright yellow color, and like their green counterparts, they are widely used in various cuisines across the globe. Whether sautéed, steamed, roasted, or included in salads, stir-fries, or casseroles, wax beans offer a delightful and versatile addition to meals.

Storage

Wax beans should be used sooner versus later. Place the unwashed wax beans in a bag or a container lined with a dry paper towel to absorb excess moisture. Leave the bag slightly open or use a container with ventilation to allow for some airflow. Store the wax beans in the refrigerator's crisper drawer, where they will stay fresh for up to a week. It's best to avoid washing the beans until you're ready to use them, as excess moisture can lead to spoilage.

Prep

These are stringless beans. That means you only need to remove the stem end to enjoy. Rinse. Eat raw or cooked.

Preserving

Freezing: Blanch the wax beans by briefly boiling them in water, then transferring them to an ice bath to cool. Drain well and place the blanched beans in freezer-safe bags or containers. Label and date them before placing them in the freezer. Frozen wax beans can be used in various cooked dishes such as soups, stews, and stir-fries.

How to use:

• Steamed or Boiled: Steam or boil the wax beans until they are tender but still crisp. Season with salt, pepper, and a little butter for a simple and delicious side dish.
• Stir-fries: Add wax beans to stir-fries with other vegetables and your choice of protein (such as chicken, beef, tofu, or shrimp).
• Salads: Blanch the wax beans and toss them in salads with cherry tomatoes, cucumbers, red onions, and your favorite dressing.
• Casseroles and Gratins: Use wax beans in casseroles or gratins alongside other vegetables and ingredients like potatoes, cheese, and cream. They bring a unique flavor and texture to these baked dishes.
• Soups and Stews: Add wax beans to soups and stews.
• Sautéed: Heat some olive oil or butter in a pan and sauté the wax beans with garlic, shallots, or other herbs and spices.
• Pickled: If you enjoy pickled vegetables, you can pickle wax beans to preserve them and add tangy flavors to your dishes.