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Beets

Bok Choy—ming, tat soi

Broccoli

Brussels Sprouts

Cabbage—green/red, napa, savoy, cone

Carrots—orange/white/yellow, red

Cauliflower—white, cheddar, purple

Celery

Citrus—grapefruit, sweet/sour oranges,tangerines, lime-quats

Cucumbers—mini seedless

Fennel

Garlic—chives, gar-leeks, green

Greens—chard, kale, collards, mustards, endive, escarole, turnip (with root), dandelion, sorrel, spinach

Herbs—parsley, cilantro, thai lime, dill, rosemary, oregano, assorted mint

Honey

Kohlrabi

Leeks

Lettuce—arugula, butter, green/red leaf, red/green romaine, frisky frill, mix

Microgreens—assorted

Mushrooms—shiitake

Onions—green, yellow, red

Parsnips

Peas—sugar snaps, snow, english

Peppers—red/green/yellow/orange sweet bell, poblano, jalepeno, variety hot

Potatoes—small red, white/orange sweet

Radish—globe, daikon, french breakfast

Shoots—pea, sunflower, corn, spring mix, broccoli, radish, arugula

Sprouts

Strawberries

Tomatoes—grape, green, red beefsteak, heirloom, cluster

Local and Fresh—
Onions


        April is the traditional time to ship the
(almost local) sweet Vidalia onions. In our area,
we have sweet onions, yellow, red and immature
onions called green onions or scallions. Onions
may make you cry, but they are really good for
you and have some proven cancer-fighting properties. Buy firm globes, store at room temperature in a basket or mesh bag and cook lightly to retain maximum nutritional value.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Citrus Time
Take advantage of the abundant citrus varieties this time of year.
Think about all the things you can do with citrus beyond peeling and eating.
Try peeled and chopped orange in black beans.
Pull apart a tangerine and toss it in a green salad.
Freeze the juice of sour oranges and Meyer lemons for
bright flavor in your summertime tea.
Grate their zest and freeze or dehydrate for use in baked goods.
Try one or all of the three types of grapefruit to choose from this month—
red, pink and white.
Go old school— halve one, sprinkle a little sugar on top and
broil it until the sugar melts!