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Little Gem is a cross between romaine and butter lettuce. The soft, sweeter notes of butter lettuce mix with the crisp and fresh notes of romaine to create this unique variety.
Availability: Year-round
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The globe artichoke, also known by the names French artichoke and green artichoke, is a variety of a species of thistle cultivated as food. The edible portion of the plant consists of the flower buds before the flowers come into bloom.
Available: Year-round
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Romanesco broccoli is an edible flower bud of the species Brassica oleracea, which also includes regular broccoli and cauliflower. It is chartreuse in color, and has a form naturally approximating a fractal. Romanesco broccoli has a nutty flavor and a firmer texture than regular broccoli when cooked.
Available: Year-round
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Chards are a close relative of garden beets and provide fresh greens all season from just one plant. They’re commonly known as “Swiss Chard”.
Chard leaves are green and lightly savoyed (crinkled) with stems of many colors including gold, pink, orange, purple, red, and white. Their flavor is milder than ordinary chard and to a “chard-enthusiast”, each color may taste slightly different.
Chards are popular in Mediterranean cooking. They have a slightly bitter taste but once cooked or sautéed with onions, the bitterness lessens and the leaves take on a more sweet taste.
Chards are high in vitamins A, K and C. They are also rich in beneficial minerals, dietary fiber and protein.
Available year-round.
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Romaine lettuce has tall oval-shaped leaves which are stiffer than most lettuce varieties. Their thick center rib gives it a real nice crunch. The rib also gives this lettuce a burst of moisture. Romaine lettuce is most often used in Caesar salads.
Lettuce is very low in calories and a good source:
Available: Year-Round
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Cauliflower is actually a type of cabbage which bears a large white flower head. The immature flower head is eaten as a vegetable. They look very similar to broccoli, however they have creamy-white flower buds.
Cauliflower is most often roasted, boiled, fried, steamed, or eaten raw. Prior to cooking, the outer leaves and stalk are removed, leaving just the florets.
Cauliflower is a great low-carb substitute for potatoes along with noodles and used as a healthy substitute for pizza crust.
More Recipes:
Buffalo Cauliflower (Cook Time: 1 hr.)
General Tso’s Cauliflower (Cook Time: 1 hr.)
Simple Mashed Cauliflower (Cook Time: 19 mins.)
Cauliflower is a good source:
Available: Year-Round
Growing Conditions:
Grows best in cool daytime temperatures 70–85 °F (21–29 °C), with plentiful sun and moist soil conditions, high in organic matter and sandy soils.
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Spinach is a green leafy vegetable. It has dark green spear-shaped leaves which grow in little bunches. Spinach can be eaten or used raw, or cooked by boiling or sautéing. Its leaves contains small amounts of oxalic acid which gives spinach a slightly bitter flavor. Spinach can easily be used with salad dressings, croutons, quiche ingredients and pizza ingredients.
Popeye eats spinach to augment his strength so that he can overcome whatever situation comes his way! “I’m Popeye the Sailor Man! I’m strong to the finish, Cause I eats me spinach, I’m Popeye the Sailor Man!” Spinach offers immense immunity boosting, vision protecting, skin enhancing powers.
Spinach’s glycolipids may help prevent the development of tumors, plus it’s galactolipids have been linked to the prevention of inflammatory diseases like arthritis and others.
Spinach is a good source:
Available: Year-Round
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Zucchini squash are a variety of summer squash. They look similar to cucumbers. Their delicate flavor only requires quick cooking, most often with butter or olive oil, and with or without fresh herbs. The skin is most often left in place.
Zucchini can also be baked into bread, eaten raw, sliced or shredded in a cold salad.
Zucchini is a good source:
Available: May – November
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Red bell peppers are large, bell-shaped, and red in color. They are significantly sweeter than green bell peppers because they are left on the plant to grow longer. They’re actually harvested approximately 30 days later than green bell peppers.
They can be enjoyed either raw or cooked. When served raw, bell peppers have a crisp texture that lends itself to salads. When bell peppers are cooked they take on a smoky, sweetness that enhances many dishes.
Red Bell Peppers is a good source:
Available: September – November
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Bell peppers are also known as sweet peppers. They are a large, bell-shaped vegetable and green in color. They are a less pungent pepper with a crisp and water-filled flesh. They can be enjoyed either raw or cooked. When served raw, bell peppers have a crisp texture that lends itself to salads. When bell peppers are cooked they take on a smoky, sweetness that enhances many dishes.
Bell Peppers is a good source:
Available: August – November
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The radish is an edible root vegetable. Their bright colors, spicy taste and crispy texture are perfect complements to fresh summer salads. The Watermelon radish is round with green colored skin and a unique dark pink flesh, resembling that of a watermelon. The most commonly eaten portion is the root, although the entire plant is edible and the tops can be used as a leaf vegetable. This radish is remarkably sweet and most often used fresh in salads to brighten up the bowl!
Radishes are rich in vitamin B6, beneficial minerals and beneficial acids.
Available: Year-Round
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The radish is an edible root vegetable. Their bright colors, spicy taste and crispy texture are perfect complements to fresh summer salads. The Black Spanish radish is round with black skin and white flesh. The most commonly eaten portion is the root, although the entire plant is edible and the tops can be used as a leaf vegetable. This radish is remarkably sweet and most often used fresh in salads to brighten up the bowl!
Radishes are rich in vitamin B6, beneficial minerals and beneficial acids.
Available: Year-Round
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Brussels sprouts are a vegetable grown for its edible buds. They look like miniature cabbages. Brussels sprouts have long been popular in Brussels, Belgium.
Once cut and cleaned, the buds are typically cooked by boiling, steaming, stir-frying or roasting. To ensure even cooking throughout, buds of a similar size are usually chosen. Some cooks will make a single cut or a cross in the center of the stem to aid the penetration of heat. Overcooking will render the buds gray and soft, and they then develop a strong flavor and odor.
Zucchini is a good source:
Available: April – July
Brussel Sprouts Nutritional Facts | Lakeside Organics
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Broccoli is a member of the cabbage family and is very similar to cauliflower. Sweet Baby Broccoli is a vegetable created by crossing kale with select strains of heirloom broccoli. It is a lot sweeter than broccoli and less bitter than kale. Broccoli is rich in anti-oxidants.
Sweet Baby Broccoli may also be labeled as baby broccoli, broccolini, or asparation. It has a much longer and skinnier stem than broccoli and smaller individual florets.
Use it as you would broccoli, however, it’s sweeter and more tender than broccoli, so be careful not to overcook. For a quick and easy side dish, sauté in olive oil or butter. Here are a few recipes to help with your broccoli meals. Best Superfoods for Weight Loss – Healthy Magazine
Garlic-Butter Broccoli – Real Simple
Mashed Potatoes and Broccoli – Real Simple
Sweet Baby Broccoli is a good source of:
Available: Year-Round
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Turnips are a root vegetable very similar to a rutabaga. It has a bulbous taproot and white or cream-colored flesh. The very top which is growing above the ground is purple, red, or greenish depending on its access to sunlight. Turnips flavor resembles that of a bitter potato.
The turnip root is high in vitamin C.
Available: Year-Round
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Rutabagas are an edible root vegetable in the cabbage family. It is often confused with a turnip, because it resembles an over sized turnip. While related, the two vegetables are actually entirely different. The rutabaga is very large, round and has a yellow-fleshed bulbous root.
Their taste resembles that of turnips together with cabbage. They are generally eaten in a cooked form, although some people add thinly chopped raw rutabaga to salads. It can also be roasted with other root vegetables, boiled, or baked. Its comforting flavor brings cheer to fall and winter vegetable dishes, soups, and stews.
One of the most traditional preparations is to mash rutabagas with potatoes, butter, and cream; a popular dish made in both Scotland and Scandinavia.
Available: Year-Round
Rutabaga Nutrional Facts | Lakeside Organics
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Parsnip is a long tapering cream-colored root. It looks similar to a carrot. They are sweet and juicy and have a stronger flavor than carrots.
Raw as well as cooked, parsnips are tasty and nutritious. Spices, like, cinnamon and nutmeg are usually added to parsnip dishes to compliment their strong flavor. Parsnips are often flavored with herbs, like, basil, dill weed, parsley, thyme and tarragon.
This vegetable is packed with folate, vitamins C and B, dietary fiber, and beneficial minerals.
Available: Year-Round
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Celery root is grown special for its thick edible aromatic root. It’s also known as celeriac. The root itself is a lumpy tuber, and it packs an excellent taste. Celery root resembles a misshapen turnip.
Celery root is superb roasted, added to gratins, or added to soups and stews. It can also be eaten raw in thin slices on salads and appetizers to add a zesty crunch.Try adding celery root to dish you normally add celery to.
Celery root is high in dietary fiber, potassium, and vitamin C.
Available: June-July
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Broccoli leaf is harvested from the same plant we harvest broccoli crowns from. They taste earthy and resemble broccoli just enough to remind you where they came from. Try them sautéed in a olive oil and garlic just like you would with collards or add them to your favorite marinara sauce.
Broccoli leaf, like kale, is one of the few vegetables that are a good source of protein. They’re also loaded with vitamin A, C, B6 and beneficial minerals.
Available: Year-Round
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Eggplant (a.k.a. aubergine) is a vegetable related to the tomato and the potato. The egg-shaped glossy purple vegetable has a white flesh and a meaty umami texture. It has a slightly bitter taste. It gained its popularity in the United States from dishes like ratatouille, babaganoush and eggplant parmesan (a rendition of chicken parmesan).
Eggplant is packed with beneficial minerals, antioxidants and vitamins K and B6. It’s also a great source of dietary fiber.
Available: May – November
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Radishes are root vegetable. Their bright red color, spicy taste and crispy texture are perfect complements to fresh summer salads. Radish roots are firm and rounded. They have a red skin and an off white inside. The most commonly eaten portion is the root, although the entire plant is edible and the tops can be used as a green leaf vegetable. This radish is remarkable tasty and most often used fresh in salads to brighten up the bowl!
Radishes are a good source of vitamin B6, beneficial minerals, and beneficial acids.
Available: Year-Round
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The leek is a vegetable in the same family as onions and garlic. Rather than forming a tight bulb like the onion, the leek produces a long cylinder of bundled leaf sheaths that are generally blanched by pushing soil around them (trenching).
Leeks have a mild onion-like taste. In its raw state, the vegetable is crunchy and firm. The most commonly used portions of the leek is the white base, the light green parts, and to a lesser extent the dark green parts of the leaves. One of the most popular uses is for adding flavor to stocks. The dark green portion is usually discarded because it has a tough texture, but it can be sautéed or added to stock. A few leaves are sometimes tied with twine and other herbs to form a bouquet garni.
Leeks are the intestine’s friends: they help maintain regularity because of their high fiber content and have undeniable diuretic properties. As a notable source of energy, the leek is ideal for those looking to lose a few pounds.
The leek is one of the national emblems of Wales, worn along with the daffodil (in Welsh, the daffodil is known as “Peter’s leek,” Cenhinen Bedr) on St. David’s Day.
Available: Year-Round
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Fennel is classified as an herb and a vegetable. Fennel is a crisp and grows a greenish-white bulb with tubular stalks and feathery leaves like dill. It’s an above-ground succulent bulb.
The bulb is often sliced, and used in salads or sautéed. The stalks are often cut and used in raw or cooked soups and sauces. Fennel provides a slightly sweet licorice or anise flavor. When cooked the flavor becomes weaker. Try adding fennel to your favorite tuna salad recipe for added crunch and flavor!
Good source of calcium, iron, beneficial minerals, dietary fiber, and vitamin C.
Available year-round.
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The center of a celery stalk is called the heart and it contains the most tender stalks.
Celery is eaten raw or cooked. It is crunchy and contains high amounts of water. It is most commonly used in salads, soups, stews, and sauces, or as a snack food dipped into dressing or peanut butter.
Celery is high in vitamins K, A, and C.
Available year-round.
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Celery is part of the parsley family.
It has tightly packed, green, succulent leafstalks arranged in a conical shape and joined at the bottom. Celery has a green top which looks just like parsley.
Celery may be eaten raw or cooked. It is crunchy and contains high amounts of water. It is most commonly used in salads, soups, stews, and sauces, or as a snack food dipped into dressing or peanut butter.
Celery is a good source:
Available: Year-Round
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Cabbage has a sweet, juicy flavor and tender crisp texture. It’s known for being used in coleslaw’s and stir-fry’s.
Savoy cabbage is knows as the “prettiest” of all the cabbages. The Savoy cabbage is characterized by its crimped and curly leaves and contrasting dark-on-pale color palette. It has a mild flavor and tender texture.
Savoy cabbage may be used with or in place of regular green and red cabbages but it cooks much quicker, so be careful not to overcook.
Savoy cabbage is named after the region in which is was originally grown on the border of Italy, France and Switzerland.
Available year-round.
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Romaine Hearts are the center leaves of romaine lettuce- smaller, more yellow, and sweeter. We place 3 Romaine hearts into a plastic bag for easy storage.
Lettuce is a very low calorie green-vegetable and is a rich source of vitamin A, K, C, folates, and contains good amounts of beneficial minerals.
Available year-round.
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Red Leaf Lettuce has loosely packed heads of wavy red leaves which contain a thick crispy vein. Green leaf and red leaf lettuces have a subtle hazelnut taste. They’re tender and refreshing. Often used in salads, sandwiches, and wraps.
Lettuce is a very low calorie green-vegetable and is a rich source of vitamin A, K, C, folates, and contains good amounts of beneficial minerals.
Available: Year Round
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Red dandelions are part of the chicory family. Chicories are essential to any great salad! Some people think of chicories as weeds, but don’t be fooled, they’re packed with flavor and nutrients.
Red dandelions are the foliage from a red dandelion plant before the plant flowers. They have reddish stems and dark green jagged leaves.
Dandelions are extremely bitter and most often mixed into green smoothies, and used in juices to utilize their high nutrient content. They may also be added to salads, cooked in soups or paired with hard-boiled eggs. Leaves are highly perishable, use soon after purchasing.
Red dandelions is a good source:
Available: Year-Round
Dandelion Recipes
Benefits of Dandelion
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Chards are a close relative of garden beets and provide fresh greens all season from just one plant. They’re commonly known as “Swiss Chard”.
Red chard has candy-apple red stems and the dark green wavy leaves have red leaf veins.
Chards are popular in Mediterranean cooking. They have a slightly bitter taste but once cooked or sautéed with onions, the bitterness lessens and the leaves take on a more sweet taste.
Chards are high in vitamins A, K and C. They are also rich in beneficial minerals, dietary fiber and protein.
Available: Year-Round
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Red cabbage has a sweet, juicy flavor and tender crisp texture. The red cabbage is similar in appearance to a common cabbage, yet the leaves are smooth and red.
Red cabbage is most often used for pickling or in stews. It adds great color to any dish and can be used with or in place of green cabbage.
Cabbage is an excellent source of natural antioxidants, vitamin C, vitamin K, and beneficial minerals.
Available: Year-Round
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Butter lettuce is also known as Butterhead and Boston lettuce. It looks soft and satiny with dark red leaves, yet the base is a light green. The leaves form a loosely packed head.They have a soft buttery texture and sweet flavor. They’re a great for salads, sandwiches, and wraps.
Great source of vitamins A and K, protein, carbohydrate, and dietary fiber.
Available year-round.
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Beets are an edible root (the entire plant can be eaten) which is firm, round and typically deep red in color. This vegetable is an excellent source of vitamins, minerals, and antioxidants.
Red beets have a sweet taste, smooth skin, and a tender, highly-colored interior. They are an excellent addition to salads and sandwiches, or can be baked, roasted, chopped as a delicious side with olive oil, lemon, and garlic. And beets are famous for being used as a staple of many detox diets.
Their juices will stain other foods reddish pink, so add them appropriately.
Red Beets are an excellent source:
Available: Year-Round
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Kale actually tastes sweeter and more flavorful after being exposed to a frost while growing. When baked or dehydrated, Kale takes on a consistency similar to that of a thin potato chip. Try it for a low-fat, low-calorie, high-nutrient snack!
Red kale is known as “the greens your kids will eat!”. It’s interesting to look at with its frilly leaves with contrasting centers and green edges. It has a sweet taste, not as bitter as most kale varieties.
These delicious greens are high in iron, and vitamins A and C. Kales are a popular superfood, often used in juices and green smoothies.
Available year-round.
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Carrots are a root vegetable of the parsley family. Rainbow carrots are a mix of different types which range in colors from shades of yellows and oranges to the very unique purple carrot with a dark purple skin and a bright orange interior.
Most often just the root part of a carrot is eaten, however the tops, which look like parsley, are edible as well. Carrots are amongst the most popular vegetable, adding flavor to soups, stews, sauces, salads, casseroles, and more!
Carrots is a good source:
Available: Year-Round
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Radicchio is part of the chicory family (red-leaf Italian chicory). Chicories are essential to any great salad! Some people think of chicories as weeds, but don’t be fooled, they’re packed with flavor and nutrients.
Radicchio has a compact head of reddish, white-streaked leaves. Add it to any dish for fancy color and a delicious delicate taste. Try radicchio alone with a little coat of quality olive oil and enjoy!
Tricolor Vegetable Salad MarthaStewart.com – (Cook Time: 20 mins.)
Roasted Balsamic Radicchio Epicurious.com – (Cook Time: 30 mins.)
Radicchio is a good source:
Available: Year-Round
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Italian parsley is also known as flat parsley. It has dark green, small, flat leaves. Cilantro and parsley look very similar. While parsley is generally used for its leaves, the stems actually contain more flavor.
Chefs prefer it over curly parsley, as it’s flavor is more pungent. Finely dice them and add to stocks, sauces, sautés, and other dishes for added taste and vitamin.
It is a good source of dietary fiber, beneficial minerals, vitamins A, B, and C; folate, calcium, and iron.
Available year-round.
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Curly parsley is just as the name implies, curly! It has ruffled green leaves. Curly parsley is most often used as a garnish to perk up any dish!. It has very little flavor and it a good palate cleanser.
It is a good source of dietary fiber, beneficial minerals, vitamins A, B, and C; folate, calcium, and iron.
Available year-round.
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Napa cabbage has a sweet, juicy flavor and tender crisp texture. It’s known for being used in coleslaw’s and stir-fry’s. It is oblong-shaped with dark green outer leaves and an attractive yellow interior. The flavor is more delicate than other cabbages.
Cabbage is an excellent source of vitamins K and C. It is also a very good source of fiber, beneficial minerals, and folate.
Napa cabbage originated near Beijing, China.
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Mei Qing Choi is also known as Baby Bok Choy. They have smaller heads and they’re more tender than the larger variety.
Choys have green leaves with a white petiole (leaf vein). They have crunchy stems and slightly crinkled, spinach-like leaves. Bok Choy is usually stir-fried with other ingredients, but it can also be steamed or sautéed and served as a side dish.
Bok Choy has gained popularity in the western world for its sweet, succulent nutritious stalks. Mei Qing Choi is a perfect addition to any smoothy because when blended it’s not as bitter or earthy as most vegetables.
Available: Year-Round.
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Kale is a vegetable in which the central leaves do not form a head. It’s considered to closely resemble wild cabbage. Lacinato kale has dark blue-green leaves with an “embossed texture”. It’s taste is described as “slightly sweeter and more delicate than other kales”. Lacinato Kale is also known as dinosaur kale because of its texture and black kale because of its dark color.
It is usually blanched first, and then sautéed with other, flavorful ingredients. It is commonly used in pastas and soups, but can also be eaten raw, in a salad.
Kale actually tastes sweeter and more flavorful after being exposed to a frost while growing. When baked or dehydrated, Kale takes on a consistency similar to that of a thin potato chip. Try it for a low-fat, low-calorie, high-nutrient snack!
These delicious greens are high in iron, and vitamins A and C. Kales are a popular superfood, often used in juices and green smoothies.
Lacinato kale has been grown in Tuscany for centuries. It is one of the traditional ingredients of minestrone and ribolita.
Available year-round.
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Iceberg lettuce is the most popular lettuce in the United States. It is a tight head of crispy, water filled light green colored leaves. Lettuce is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches and wraps. Lettuce wraps are a common appetizer or light lunch.
Lettuce is a good source of vitamin A and potassium, however, iceberg in particular contains the least beneficial nutrients of all the lettuces. Iceberg Lettuce is packed with water.
Available: Year Round
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Green leaf lettuce has loosely packed heads of wavy green leaves which contain a thick crispy vein.
Green and red leaf lettuces have a subtle taste of hazelnut. They’re tender and refreshing. Green leaf lettuce is one of the most popular lettuces and can be used in a variety of ways, most often in burgers, salads, sandwiches, and wraps.
Their large leaves also provide a beautiful garnish with all kinds of salads: side salads, taco salads, tuna salad, and vegetarian salads.
More Recipes:
Classic Shake Shack burger Daily Meal – (Cook Time: 15-30 mins.)
Beef Tacos Food Channel Recipe – (Cook Time: 30-45 mins.)
Steak Salad All Recipes.com – (Cook Time: 45 mins.)
Green leaf lettuce is a very low calorie green-vegetable and a good source:
Available: Year-Round
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Kale is a vegetable in which the central leaves do not form a head. It’s considered to closely resemble wild cabbage.
Kale actually tastes sweeter and more flavorful after being exposed to a frost while growing. When baked or dehydrated, Kale takes on a consistency similar to that of a thin potato chip. Try it for a low-fat, low-calorie, high-nutrient snack!
These delicious greens are high in iron, and vitamins A and C. Kales are a popular superfood, often used in juices and green smoothies.
It originates from the Dutch “boerenkool”, which means farmer’s cabbage. It can be easily grown anytime of the year.
Available year-round.
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Green dandelions are part of the chicory family. Chicories are essential to any great salad! Some people think of chicories as weeds, but don’t be fooled, they’re packed with flavor and nutrients.
Green dandelions are the foliage from a green dandelion plant before the plant flowers. They have whitish/green stems and dark green jagged leaves.
Dandelions are extremely bitter and most often mixed into green smoothies, and used in juices to utilize its high nutrient content. They may also be added to salads, cooked in soups or paired with hard-boiled eggs.
High in calcium, rich in iron, antioxidants, beneficial minerals and protein. Leaves are highly perishable, use soon after purchasing.
Available year-round.
For more information, contact your sales representative
Chards are a close relative of garden beets and provide fresh greens all season from just one plant. They’re commonly known as “Swiss Chard”.
Green chard leaves are medium green and savoyed (crinkled) with white veins and broad, white stems. Chards are popular in Mediterranean cooking. They have a slightly bitter taste but once cooked or sautéed with onions, the bitterness lessens and the leaves take on a more sweet taste.
Chards are high in vitamins A, K and C. They are also rich in beneficial minerals, dietary fiber and protein.
Available year-round.
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Green cabbage has a sweet, juicy flavor and tender crisp texture. It’s most known for being used in coleslaw’s and stir-fry’s. Green cabbage is the most common of the cabbages and is closely related to broccoli, cauliflower and Brussels sprouts.
It is a large, firm, spherical head of tightly packed pale green waxy leaves.
Cabbage is an excellent source:
Available: Year-round
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Butter lettuce is also known as Butterhead and Boston lettuce. It looks soft and satiny with bright green leaves which form a loosely packed head. They have a soft buttery texture and sweet flavor. They’re a great for salads, sandwiches, and wraps.
Great source of vitamins A and K, protein, carbohydrate, and dietary fiber.
Available year-round.
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Beets are a herbaceous vegetable. Some varieties are grown for their leaves and some for their large nutritious root. The root of the golden beet is firm, round and yellowy- orange in color, the inside is a bright yellowy-golden color.
Golden beets are a bit less sweet than red beets, however still have a sweet nutty beet flavor. They’re a beautiful compliment to any dish because they retain their golden color when cooked and they don’t stain everything they touch like a red beet.
Beets are a good source of vitamins A, B, and C, beneficial minerals, and dietary fiber.
Available year-round.
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Frissée are a member of the chicory family. Chicories are essential to any great salad! Some people think of chicories as weeds, but don’t be fooled, they’re packed with lots of flavor and nutrients!
Frissée has thin pale-yellow branch-like stems off a thicker main stem. The jagged, narrow chartreuse green leaves curl around one another in a tangled fashion. The leaves are soft, but the stem is crunchy and rigid.
Use frissée to add pizzazz to any salad, soup, vegetable saute or simply use it as a garnish.
Chicories is a good source:
Available: Year-Round
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Escarole is a broad-leaved endive and a member of the chicory family. Chicories are essential to any great salad! Some people think of chicories as weeds, but don’t be fooled, they’re packed with flavor and nutrients.Escarole have broad, pale green, curly leaves.
Escarole is the least bitter of the chicories. It is cooked like other greens and may be sautéed, chopped into soups, added to stews or simply added to a green salad.
Chicories are rich in vitamins A, B and K ; they’re high in dietary fiber, potassium, calcium, and beneficial minerals.
Available year-round.
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Endives are a member of the chicory family. Chicories are essential to any great salad! Some people think of chicories as weeds, but don’t be fooled, they’re packed with flavor and nutrients.
They are a wildly small leafy vegetable with a loosely packed head of jagged chartreuse green leaves. Endives have a crisp texture and a sweet, nutty flavor with a pleasantly mild bitterness. They are great served raw or cooked just like you would spinach.
Chicories are rich in vitamins A, B and K; they’re high in dietary fiber, potassium, calcium, and beneficial minerals.
Available year-round.
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Dill is an aromatic herb of the parsley family. It has fine blue-green leaves and yellow flowers. It has a sharp, tangy and slightly bitter taste. It is often added to salads, dips, hot potato dishes, and other delicate meals. It’s a must for making pickles!
It is a good source of dietary fiber, beneficial minerals, vitamins A, B, and C; folate, calcium, and iron.
Available year-round.
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Collard greens are in the same family as cabbage and broccoli.
The plants are grown for their large, dark-colored, edible leaves but may also be grown as an ornamental. They are very similar to kale in appearance and (bitter) taste. Collard greens, once cooked can easily be frozen for later use in stews, soups, and sauces.
2000 year old Green and Roman literature often discusses growing and eating collard greens and kale. They were a staple in the Green and Roman diets because of their many nutritional benefits.
Greens are extremely beneficial with 7.6 grams of fiber and 6 calories. Collard greens are an ideal option when you’re looking to stay healthy or slim down.
Best Superfoods for Weight Loss – Healthy Magazine
Collard Greens are a good source:
Available: Year-Round
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Cilantro is a pungent herb also knows as coriander or Mexican parsley. It has dark green, small, flat celery-like leaves. Cilantro and parsley look very similar.
Cilantro has small flat green leaves and gives off a somewhat bitter, yet citrusy flavor. It’s most often used in Mexican, Asian and Indian dishes or used simply used as a condiment. It may be used raw or cooked.
It is a good source of dietary fiber, beneficial minerals, vitamins A, B, and C; folate, calcium, and iron.
Available year-round.
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Carrots are a root vegetable of the parsley family. Most often just the root part of a carrot is eaten, however the tops, which look like parsley, are edible as well. Carrots are amongst the most popular vegetable, adding flavor to soups, stews, sauces, salads, casseroles, and more!
The term bunched simply refers to the packaging style. In the field, the harvesting team bunches them and wraps a zip tie around the tops of the carrots and a rubber band around the root of the carrots to hold them together tightly.
Carrots are:
1. Have their sweetest flavors when harvested about 3/4 inch wide at the top.
2. A good source of antioxidants, beta-carotene, thiamin, niacin, vitamins B6, C, K, potassium, and dietary fiber.
3. Can also be purple, black, red, white, or yellow called Rainbow Carrots.
Available: Year-Round
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Choys have a green leaf color and white petiole (leaf vein). They have crunchy stems and slightly crinkled, spinach-like leaves. They’re usually stir-fried with other ingredients, but it can also be steamed or sautéed and served as a side dish.
Bok Choy has gained popularity in the western world for its sweet, succulent nutritious stalks.
Available year-round.
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Broccoli is in the cabbage family and is very similar to cauliflower. They are carefully selected and unlike regular broccoli, their stem is trimmed very close to the flourette.
Broccoli crowns represent only the best of the broccoli tops of the plant, it’s trimmed just below the head and contains little to no stalk/stems.
Usually broccoli is boiled or steamed, but may also be eaten raw. The flower leaves are edible as well. Broccoli is most often used in sauces, salads, and dipped into dressing for a quick snack.
Broccoli is high in vitamin C and dietary fiber.
Available: Year-Round
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Broccoli is in the cabbage family and is very similar to cauliflower. It has a large green flower head on a tree trunk-like stalk/stem. It was the sixth-most popular vegetable purchased in grocery stores in 2016.
Broccoli is easy to prepare and available year round. It can be boiled or steamed, but may also be eaten raw as a super healthy snack or side dish. The flower leaves may also be eaten. Often used in sauces, salads, and dipped into different dressings. Broccoli has numerous health benefits.
Broccoli is a good source:
Available: Year-Round. Bagged or in Bulk.
Broccoli Availability Chart
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