Citrus—satsumas, grapefruit, orange, sour orange, meyer lemon, juices
Cucumbers—mini seedless, slicers
Greens—collards, mustards, arugula, chard, mizuna, asian stir fry mix
Herbs—cilantro, parsley, dill, mint, allspice/curry/lime/bay/cinnamon leaf
Lettuce—salad mix, romaine
Onions—white, sweet, green
Peppers—red/green sweet bell, cubanelle, poblano, habanero
Shoots, Sprouts and Microgreens
Squash—yellow crookneck, zucchini, pumpkin, calabaza
Tomatoes—grape, plum, beefsteak, green
Turnips—white, purple-topped, golden
Local and Fresh—
Tasty, yet often overlooked, parsley is
not only a fabulous garnish, but a nutritious addition
to raw and cooked recipes.
While curly parsley is very common, the
flat-leaf variety is preferred for its great flavor
and tender texture.
To store, wrap parsley in a paper towel
and place in a plastic bag in the refrigerator.