What’s Fresh Right Now?
Cabbage—green, napa, red
Carrots—orange, yellow, white, red, orange thumbelina
Cauliflower—white, cheddar, green, purple
Citrus—orange, grapefruit, lemon, tangerines, tangelos, kumquats, calamondin, limes
Greens—mustards, mizuna, arugula, turnip, collard, spinach, tat tsoi
Herbs—garlic chives, turmeric, flat leaf parsley, cilantro, dill
Kale—dino, curly, tuscan, red/white russian
Lettuce—red/green romaine, red/green leaf, bibb
Peas—white acre, snow, sugar snap
Peppers—shishito, red/green/yellow/orange/mini sweet
bell, poblano, jalapeño, variety hot
Raddish—red, watermelon, easter egg, french breakfast,
white/purple daikon, black
Shoots, Sprouts and Microgreens
Sweet Potatoes—orange, white, purple
Tomatoes—cluster, large plum, sun gold, cherry, green
Turnips—purple top, tokyo
Yuca (also known as cassava or manioc)
Local and Fresh—
Orange, yellow, purple and red, a rainbow
of carrots have been making their welcome
appearance at out local farmers markets. In addition
to the traditional long, slender varieties, one
farmer is growing the cutest little Thumbelina
carrots, perfect for serving whole.
Incredibly popular and versatile, these
nutritious and tasty root vegetables are loaded
with beta-carotene and Vitamin A, yet even toddlers
will eat them!
Look for firm carrots and, if the greens
are attached, they should be fresh and bright.
Carrot greens may be eaten raw or cooked.