Cucumbers—mini seedless, slicers, pickling
Eggplant—purple italian, purple asian, fairytale
Ginger, Galangal, Tumeric
Greens—chard, kale, mustard, arugula, wild arugula, mizuna, rapinni, sorrel, moringa
and holy basil, thyme, sage, oregano, rosemary, cilantro, stevia, curry leaf
Lettuce—romaine, red/green leaf
Onions—green, large white
Peppers—red/green/yellow/orange sweet, habanero, jalepeno, poblano, variety sweet and hot
Shoots, Sprouts and Microgreens
Squash—zucchini, butternut, calabaza, seminole pumpkin
Tomatoes—grape, cherry, beefsteak, green, sun gold, plum
Local and Fresh—
Oregano, a close relative of sweet marjoram,
is an aromatic addition to many Mediterranean
cuisines. It pairs well with garlic, basil,
lemon and thyme. But it doesn’t just give you
flavor—it is an anti-oxidant and anti-bacterial
nutrient dense herb. Research oregano and oregano
oil for further information.
While we have gotten used to the flavor
and convenience of dried herbs, fresh herbs can
add a whole new dimension of flavor to recipes.
Try using dried herbs at the start of cooking and
fresh herbs at the end to create layered flavors.