Beans—green, wax, roma, purple/
green long, dragon tongue
Cucumbers—mini seedless, kirby, slicers
Greens—arugula, callaloo, malabar spinach, collard, mustard
Herbs—stevia, italian/opal/lemon basil,
parsley, cilantro, thai lime, dill, sage,
rosemary, oregano, assorted mint
Melons—watermelon, honeydew, crenshaw
Onions—green, yellow, red
Peanuts—green in-shell, dried without shells
Peas—snow, white acre, creamer, purple hull, black-eye, zipper cream
Peppers—red/green sweet bell, cubanelle, poblano, jalepeno, variety hot
Radish—globe, daikon, breakfast
Shoots, Sprouts and Microgreens
zucchini, acorn, butternut, pattypan, kabocha, pumpkin
Tomatoes—grape, cherry, yellow, green, red beefsteak, heirloom, cluster
Local and Fresh—
Starting now, right through the end of
the year, peanuts are being harvested throughout
the South. Green peanuts, ready for boiling or
roasting, can be found at local markets.
Before boiling or roasting, give them a
good wash, using several changes of water, to
remove any clinging dirt. They are perishable, so
use or freeze green peanuts as soon as possible.
Dried raw peanuts, with or without
shells, can be found in bulk bins and in packages.
The shelled nuts are often blanched to remove
the skins and they can also be boiled, just like
Try boiling shelled, blanched peanuts
without salt. Add to stews, soups or curries or
use in Boiled Peanut Hummus (you may need to
add 1/2 teaspoon of salt to hummus, if desired).