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Beans—green, yellow, roma

Beets—red, chiogga, heirloom

Blueberries

Broccoli

Cabbage—green, napa/chinese, red

Carrots—orange/yellow/red/purple

Cauliflower

Celery

Citrus—pink/white grapefruit, orange, sour orange, juices

Cucumbers—mini seedless, pickling

Eggplant—white/purple small italian

Fennel

Garlic—chives, gar-leeks

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

Herbs—cilantro, curly/flat parsley, dill, mint, tumeric, opal/italian/lemon basil, chives, rosemary, thyme, sage, marjoram

Kohlrabi—green/purple

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

Mushrooms—shiitake, chanterelle

Onions—white, white/red scallions, spring

Peppers—multi sweet, anaheim, chilaca, jalepeno, poblano

Potatoes—white, sweet

Radish—globe, black, daikon, french breakfast

Squash —multi pattypan, zucchini, striped, yellow crookneck

Strawberries

Tomatillos

Tomatoes—grape, beefsteak, heirloom, green

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Local and Fresh—
Dill


        A member of the celery family, dill is an
annual herb. Known for both its leaves and seeds,
dill is widely used for cooking and pickling, as
well as medicinal uses in teas and tonics.

        The leaves are very delicate and are best
added at the end of cooking or served raw. Popular in many cuisines, dill is commonly found raw in Eastern European salads and as toppings for
potatoes or soups such as borscht.

        Dill seeds, actually the fruit of the plant,
are dried and used in cooking and pickling, most
commonly in the suitably named savory dill
pickle. Like the leaves, dill seed also has a place
in Eastern European recipes to flavor long- simmered stews and is often paired with cabbage.