Local and Seasonal Recipes, Menus and More 
 

What’s Fresh Right Now?


Home

Newsletters

What's Fresh

Recipes

Cooking Classes

Conscientious Carnivore

Eat Local Challenge

Eat Local Challenge Registration

Keep Track Chart

Farmers Markets

Blog

In the News

Distributors

Contact Us

The Illegal Jam Company on Facebook

Links

 

Beets

Bok choy—tatsoi, red/green pac choi, baby

Broccoli—green, romanesco, spigarello

Brussels Sprouts

Cabbage—green, napa/chinese

Carrots—orange/purple/yellow/red

Cauliflower

Citrus—pink/red/white grapefruit, orange, tangerine, tangelo, sour orange, meyer lemon, calamondin, juices

Cucumbers—mini seedless

Fennel

Garlic—chives, gar-leeks

Greens—kale, collards, mustards, arugula, chard, mizuna, asian stir fry mix, escarole, dandelion, sorrel, spinach, radicchio

Herbs—cress, cilantro, curly/flat parsley, dill, mint, tumeric

Kohlrabi—green/purple

Lettuce—salad mix, red/green romaine and leaf lettuce, crispy frill, bibb, buttercrunch, frissee

Mushrooms—shiitake

Onions—white, white/red scallions

Peas—snow, sugar snap

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

Potatoes—white

Rutabaga

Radish—globe, daikon, french breakfast, icicle

Shoots, Sprouts and Microgreens

Sweet Potatoes

Tomatoes—grape, beefsteak, heirloom, green

Turnips—white, purple-topped

 

 

 

 

 

 

 

 

 

Local and Fresh—
Tender Greens


        While you may be tired of them, greens
are still dominating the farmers markets. Look beyond mustards, collards and kale for young tender leaves of chard, fresh vibrant beet greens or even large leaves of spinach for a tasty, yet quickly cooked side dish. Use them soon, before their fresh-picked goodness is gone.