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

 

Bok choy—tatsoi

Broccoli

Cabbage

Carrots

Chayote

Citrus—satsumas, grapefruit, orange, sour orange, meyer lemon, juices

Cucumbers—mini seedless, slicers

Fennel

Garlic—chives, elephant

Ginger

Greens—collards, mustards, arugula, chard, mizuna, asian stir fry mix

Herbs—cilantro, parsley, dill, mint, allspice/curry/lime/bay/cinnamon leaf

Honey

Kale

Kohlrabi

Lettuce—salad mix, romaine

Onions—white, sweet, green

Peppers—red/green sweet bell, cubanelle, poblano, habanero

Potatoes—small red/white

Radish

Shoots, Sprouts and Microgreens

Squash—yellow crookneck, zucchini, pumpkin, calabaza

Sunchokes

Sweet Potatoes

Tomatoes—grape, plum, beefsteak, green

Turnips—white, purple-topped, golden

Yuca (cassava)

 

Local and Fresh—
Parsley


        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.