Beans—green, yellow, purple, green/purple long
Cucumbers—slicers, mini, kirby
Eggplant—purple italian, purple japanese, fairy tale
Greens—mustards, sweet potato, mizuna, arugula, chard, turnip
Herbs—garlic chives, thai basil, turmeric
Kale—dino, curly, tuscan
Lettuce—red/green romaine, leaf
Peppers—red/green/yellow/orange/mini sweet bell, poblano, cayenne, banana, jalepeño, italian roasting, variety hot
Raddish—red, daikon, watermelon, easter egg
Shoots, Sprouts and Microgreens
Squash—butternut, seminole pumpkin, calabaza, green/yellow zucchini, pattypan
Tomatoes—grape, beefsteak, cherry, large plum, sun gold
Local and Fresh—
Sweet potatoes are grown throughout
the South and we have a few varieties grown by
local farmers, including both purple and white.
The first issue of Hogtown HomeGrown
featured sweet potatoes in three recipes. Ten
years later, the recipe below represents how I
cook now—simple ingredients, easy cooking
methods and fewer sugars, often tending toward
vegan versions of things.
Look for firm sweet potatoes without
soft spots or cuts from harvesting. Store in a cool
spot and remove any sprouts before cooking.
More bakers are selling their wares at our local markets,
everything from pretzels to croissants to muffins.
loaves include sourdough, rye, whole wheat,
specialty flour blends and flavors.
Some bakers use organic ingredients
and natural yeasts—just ask!
There are also vendors with
gluten-free baked goods
for those with gluten sensitivities.