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What's Fresh Right Now?

Beans—green

Bitter Melon

Bok Choy

Chestnuts

Citrus—satsumas, kumquats

Cucumbers—slicers, kirby

Eggplant—oriental, italian, fairytale, long

Galangal

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Ginger

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Herbs—italian/red stem basil, lime leaf, curry leaf

Honey—orange blossom, gallberry, wildflower, tupelo

Koklrabi

Moringa

Mushrooms—chanterelle, dried shiitake

Okra—red/green

Onions—green

Pecans

Peppers—red/green/yellow/orange sweet bell, aji, poblano, cayenne, shishito, jalapeño,serrano

Persimmon—astringent, non-astringent

Potatoes—red/white

Radishes—daikon, red

Roselle

Shoots and Sprouts

Squash—butternut, spaghetti, kabocha, seminole pumpkin, acorn, yellow crookneck, gold/green zucchini, pattypan

Turnips—tokyo

Turmeric

Yuca

Local and Fresh—
Kabocha squash


       Kabocha squash is also known as Japanese pumpkin and it really does look like a squatty version of the Halloween classic. Green or orange edible skin gives way to deep orange flesh. The taste compares to both pumpkin and sweet potato, suitable for sweet or savory dishes.
       Roasted whole or in seeded sections, Kabocha is easy to cook and full of nutrients. Try it alone or combined with other squashes and sweet potato in this dairy-free custard that makes a great breakfast or dessert.