Cucumbers—mini seedless, slicers
Greens—collards, malabar spinach, mustards, moringa
lemongrass, dill, cilantro, mint
Onions—green, yellow, red, heritage
Peas—crowder, white acre, creamer, pink eye
Peppers—red/green/yellow/orange sweet bell, cubanelle, poblano, jalepeno, shinshito
Shoots, Sprouts and Microgreens
Squash—yellow crookneck, zucchini, acorn, butternut, kabocha, pumpkin
Tomatoes—grape, plum, beefsteak
Local and Fresh—
Look closely at the farmers market
these days and you’ll see pineapples! I judge
ripeness by pulling out a leaf or smelling the
bottom, but ask for help choosing one if you
don’t know how.
Yes, it has thick skin, but it can be
peeled easily—see Tricks and Tips on page 4.
One fruit will feed 2-8 people, depending on
its size, so the cost per serving is reasonable.
These members of the bromeliad
family can be grown from the top of the fruit.
Cut one inch of the flesh with the crown of
leaves, plant it in well-drained pot of soil,
water it, leave it outside and let it grow.
And then go get another pineapple
from the farmers market, since it will be years
before your plant yields fruit!