I choose to join a CSA to not only receive local and organic produce but to also expand my knowledge on different varieties of fruits and veggies. So as I learn so will you….
Cherry Belle and Pink Beauty Radishes
Asparagus “jersey giant” and “purple passion”
Purple asparagus is a similar in appearance and flavor to both white and green varieties as its original cultivar came from green asparagus. Its preferred sweetness is due to its twenty percent higher sugar content than other asparagus varieties.
Purple asparagus has high sugar and low fibre levels, unlike its green and white counterparts.
Purple asparagus will dull in color when cooked; coloring is only on the skin and will be removed when peeled. Chop purple, white and green asparagus, blanch and toss together with lemon and olive, then serve cold as a salad. Slowly braise asparagus in butter until browned and serve as a side dish. Grill spears of purple asparagus and serve with a dill sauce for an appetizer. Peel the bottom end of asparagus spears, blanch, then toss with a lemon-chive vinaigrette. Roast whole purple asparagus spears with roma tomatoes, then serve warm as a side. Purple asparagus will keep refrigerated for a week.
Green garlic are young, short-season garlic plants that is harvested before it begins to form mature bulbs or cloves. Green garlic has clean, piquant garlic flavor and meaty, firm texture.
Unlike green onions, green garlic have flat green stems not round.
All varieties of garlic possess antibiotic properties to some forms of bacteria, viruses and intestinal parasites. Plants in the garlic family lower blood pressure and cholesterol, and may also be used a diuretic, an anti-inflammatory agent, an expectorant or a decongestant.
Green garlic is entirely edible, though the tops are often trimmed if too fiberous or woody. Pair green garlic with similar fresh, spring vegetables such as asparagus, morels, green herbs, peas, leeks and fiddlehead ferns. Braise or saute whole as a vegetable or use in pestos and sauces. Baby green garlic pairs well with seafood, pasta, eggs, lamb and potatoes.
The Hakurei turnip is a Japanese turnip that is truly best eaten raw. Its delicate flavor and crisp texture are perfect as is, and cooking tends to make it soggy. Just slice it, thick or thin as you prefer, and add it to salads, appetizer platters, or serve it on its own as a snack or side dish. You will not believe how delicious they are. The Hakurei turnips are also great for pickling, so long after CSA season is over you can continue to enjoy the fresh crisp of turnips. Also, never forget that all turnip greens are edible. They can be sautéed with some olive oil and onion for just a few minutes, being careful not to overcook them, and they will have a pleasant and slightly spicy flavor.
With green tops removed, Hakurei turnips will keep in the crisper drawer of your refrigerator for over a week.
Turnip roots are high in vitamin C, potassium, and calcium. The greens are high in vitamins A, C, and B vitamins, plus potassium, magnesium, and calcium.
Roquette is a leafy vegetable with a peppery, spicy taste. It is most commonly used for salad greens, or cooked like spinach. It is also used it in soups, pastas and pestos.
Wrinkled Crinkled Cress:
Wrinkled Crinkle Cress is an annual with curly ruffled leaves. It is treasured for its sweet, spicy, tangy and peppery flavor that adds to any salad. Widely used in the baby lettuce trade for its unique flavor. High in vitamin C.
Velvety-textured and offering a slightly sweet flavor similar to wintergreen, the pansy offers a fantastic array of vibrant colors. Having a broad color spectrum for an annual, pansies display their loveliness in yellow, white, red, orange, black, purple, pink, lavender, mahogany, blue, apricot and bronze. The flowers may be just a single color or have two or three colors.
Producing curly, narrow, fringed leaves frisee is a light green to lime-green color in color. The lacy leaves offer a mildly bitter flavor. The tender, white centers of this green are even less bitter in taste.
Dark leafy greens provide vitamins, minerals and dietary fiber.
Frisee is most often used in salads but may also be wilted or sauteed to mellow its bitterness. Toss chopped frisee with orange segments and pomegranate seeds, or radicchio and pears for a winter salad. Top frisee with lardons, vinaigrette and a poached egg. Saute frisee until wilted and combine with chopped walnuts and goat cheese. Frisee will keep, refrigerated, for one to two weeks.
Deer Tongue Lettuce:
Deer Tongue lettuce is a heirloom variety producing triangular, pointed leaves with thick midribs and a buttery texture. Forming loose, tender rosettes during its young stage, this variety has a mild, even bland flavor. Deer Tongue lettuce can be green or red.
Lettuce is good source of Riboflavin, Vitamin B6, Calcium, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Folate, Iron, Potassium and Manganese.
Baby Deer Tongue lettuce is used more for its appearance than its mild flavor–for salads, sandwiches, appetizers, garnish, and as a bed for presentations.
info found: http://www.specialtyproduce.com/
GOOD LUCK TO ALL THOSE RUNNING DAM TO DAM SATURDAY….INCLUDING MY DAD, SISTER-in-LAW, and MY CROSSFIT DSM ENDURANCE TEAM! I AM PROUD OF ALL OF YOU!
look good, feel good, do good