Weekly ideas and recipes for cooking from a Freshness Farms bag can be found at the blog Four Cooking Together.

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One of the sure signs of the changing seasons is fall’s bounty of apples. There is an apple for every taste. The crisp tartness of a Fuji or the sweetness of a red delicious, both children and adults can find the perfect apple to satisfy that sweet tooth. There is some truth to that old adage, “An apple a day keeps the doctor away!” because those of us most likely to pick up an apple as opposed to a sugary snack are the same people more likely to choose a diet full of the fresh foods that keep us healthy.

Nutritional Value

Apples are very low in Saturated Fat, Cholesterol and Sodium. They are also a good source of Dietary Fiber and Vitamin C.

How to Store Apples

Small quantities of apples may be placed in perforated polyethylene (plastic) bags and stored in the refrigerator.P erforated plastic bags maintain a high relative humidity, while they prevent the accumulation of excess moisture inside the bags. Apples may also be stored in unperforated polyethylene bags. Do not tightly seal the unperforated bags. Simply fold over the ends of the bags after the fruit has cooled down. Golden Delicious apples store best in polyethylene bags because of their tendency to dehydrate and shrivel. Most other apple varieties also store well in polyethylene bags.

Recipe – Apple Upside Down Cake

You will need a 9-inch nonstick cake pan with sides that are at least 2 inches high for this cake. Alternatively, use a 10-inch ovenproof stainless steel skillet (don’t use cast iron) to both cook the apples and bake the cake, with the following modifications: Cook the apples in the skillet and set them aside while mixing the batter (it’s OK if the skillet is still warm when the batter is added) and increase the baking time by 7 to 9 minutes. If you don’t have either a 2-inch high cake pan or an ovenproof skillet, use an 8-inch square pan.

Ingredients

Topping

• 4 tablespoons (1/2 stick) unsalted butter , cut into 4 pieces, plus extra for pan
• 4 Granny Smith apples or Golden Delicious (about 2 pounds), peeled and cored
• 2/3 cup packed light brown sugar (4 2/3 ounces)
• 2 teaspoons juice from 1 lemon

Cake

• 1 cup unbleached all-purpose flour (5 ounces)
• 1 tablespoon cornmeal (optional)
• 1 teaspoon baking powder
• 1/2 teaspoon table salt
• 3/4 cup granulated sugar (5 1/4 ounces)
• 1/4 cup packed light brown sugar (1 3/4 ounces)
• 2 large eggs
• 6 tablespoons (3/4 stick) unsalted butter, melted and cooled slightly
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

Preparation

1. FOR THE TOPPING: Butter bottom and sides of 9-inch round, 2-inch-deep nonstick cake pan; set aside. Adjust oven rack to lowest position and heat oven to 350 degrees.
2. Halve apples from pole to pole. Cut 2 apples into 1/4-inch-thick slices; set aside. Cut remaining 2 apples into 1/2-inch-thick slices. Heat butter in 12-inch skillet over medium-high heat. When foaming subsides, add 1/2-inch-thick apple slices and cook, stirring 2 or 3 times, until apples begin to caramelize, 4 to 6 minutes. (Do not fully cook apples.) Add 1/4-inch-thick apple slices, brown sugar, and lemon juice; continue cooking, stirring constantly, until sugar dissolves and apples are coated, about 1 minute longer. Transfer apple mixture to prepared pan and lightly press into even layer. Set aside while preparing cake.
3. FOR THE CAKE: Whisk flour, cornmeal (if using), baking powder, and salt together in medium bowl; set aside. Whisk granulated sugar, brown sugar, and eggs together in large bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream and vanilla; whisk until combined. Add flour mixture and whisk until just combined. Pour batter into pan and spread evenly over fruit. Bake until cake is golden brown and toothpick inserted into center comes out clean, 35 to 40 minutes.

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Arugula, also known as Rocket, is a leafy green with a strong peppery, nutty taste. It is rumored to be an aphrodisiac. Get back to us if you find out that it is more than a rumor. Arugula is just as at home cooked as a vegetable as it is in a salad.
Arugula is used extensively in Italian cooking and is even made into a digestive alcoholic drink called Rucolino in Naples.

Nutritional Value

Arugula is a good source of Protein, Thiamin, Riboflavin, Vitamin B6, Pantothenic Acid, Zinc and Copper, and a very good source of
Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium and Manganese.

How to Store Arugula

Arugula is highly perishable and does not keep well, even when refrigerated. Before storing it in the refrigerator, wrap a damp
paper towel around the roots and place the vegetable in a perforated plastic bag; it will keep for 2 to 3 days but should be
consumed as soon as possible.

Recipe – Arugula Vichyssoise

Gourmet, June 1993. Makes about 2 1/2 cups, serving 2.

Ingredients

• 3/4 cup finely chopped white and pale green part of leek, washed well (about 1 leek)
• 2 tbsp. olive oil
• 1 clove garlic, finely minced
• 1 small russet (baking) potato, peeled, grated coarse (about 3/4 cup), and reserved in water to cover
• 2 cups low-salt chicken broth
• 2 cups packed arugula, washed well and spun dry
• 3 tbsp. half-and-half or heavy cream
• 1 slice homemade-type white bread, cut into 1/2-inch cubes
• 1 small plum tomato, seeded and diced, for garnish

Preparation

In a small heavy saucepan cook the leek with salt and pepper to taste in 1 tablespoon of the oil over moderate heat, stirring, until
it is softened, add the garlic, the potato, drained, and the broth, and simmer the mixture, covered, for 8 to 10 minutes, or until

the potato is very soft. Stir in the arugula, simmer the mixture, covered, for 1 minute, and in a blender puree it in batches for 2
minutes, or until it is completely smooth. Transfer the puree to a metal bowl set in a larger bowl of ice and cold water, stir in the
half-and half, and chill the soup, stirring occasionally, for 10 minutes, or until it is cold.

While the soup is chilling, in small heavy skillet cook the bread cubes in the remaining 1 tablespoon over moderate heat, stirring,
until they are browned, transfer the croutons to paper towels, and season them with salt. Divide the soup between 2 bowls and
top it with the croutons and the tomato.

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Basil is an annual herb related to peppermint. Basil has a peppery taste with hints of clove and mint. There are more than 35
varieties and many color variations of basil. Lovers of Thai food will recognize that particular cultivar and you can also find such
wonders as lemon basil, cinnamon basil and spicy globe basil. Try every type you can get your hands on. You’ll no doubt love
them all! Basil is lovely added to salad greens, pureed into pesto and added to myriad other dishes. We even like it in place of
lettuce on our Italian style veggie burgers with pizza sauce and fresh mozzarella as well!

Nutritional Value

Basil is a good source of Protein, Vitamin E (Alpha Tocopherol), Riboflavin and Niacin, and a very good source of Dietary Fiber,
Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper and
Manganese.

How to Store Basil

If you plan on using it soon, you should place it in a glass of water, cover it with a plastic bag, and it will keep for a week.
Freezing is the preferred method of storing basil. You can place 1 teaspoon of basil in an ice cube, or just take the leaves and put

them in a zip-lock bag for very easy storage. This will keep them fresh for at least a year.

Recipe – Basil Pesto

Makes 1 cup.

Ingredients

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts
• 3 medium sized garlic cloves, minced
• Salt and freshly ground black pepper to taste

Preparation

1. Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and
   they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2. 2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food

   processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black
   pepper to taste.

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What a bargain! Two vegetables for the price of one! Beets are a wonderful vegetable with a sweet and earthy taste while the greens have a slightly bitter taste similar in taste to chard. There are so many ways to prepare both the root and the leaves. The beets themselves can be boiled, pickled, roasted, microwaved and even grilled. The greens can be cooked as you would cook any other hearty green, sautéed in a little olive oil with onion, garlic, red chili flakes or served raw in a salad. Experiment with the greens if you haven’t tried them before to see which type of preparation you like best and let us know what you come up with.

Nutritional Value

Beets are very low in Saturated Fat and Cholesterol. It is also a good source of Vitamin C, Iron and Magnesium, and a very good source of Dietary Fiber, Folate, Potassium and Manganese.

Beet Greens are very low in Saturated Fat and Cholesterol. They are also a good source of Protein, Folate, Pantothenic Acid, Phosphorus and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Calcium, Iron, Magnesium, Potassium, Copper and Manganese.

How to Store Beets and Beet Greens

To store beets, trim the leaves 2 inches from the root as soon as you get them home. The leaves will sap the moisture from the beet root. Do not trim the tail. Store the leaves in a separate plastic bag and use within two days. The root bulbs should also be bagged and can be stored in the refrigerator crisper drawer 7 to 10 days.

Recipe – Roasted Beet Salad with Toasted Pine Nuts and Arugula

Serves 4 to 6. Published January 30, 2008. From ATK Books.

Ingredients

• 2 pounds medium beets, tops and bottoms trimmed
• 1 t cumin seeds
• Salt to taste
• 7 T olive oil (not extra-virgin)
• 1/3 C pine nuts
• 2 T sherry vinegar
• 1-1/2 t balsamic vinegar
• 1 t Dijon mustard
• Ground black pepper
• 1T shallot, minced
• 3 quarts loosely packed arugula, stems trimmed, about 10 oz

Preparation

Adjust an oven rack to the middle position and heat the oven to 400 degrees. Toss together the beets, cumin seeds, 1 teaspoon salt, and 1 tablespoon olive oil in a large bowl. Wrap each beet separately in aluminum foil and place on a rimmed baking sheet.

Cook the beets until soft and easily pierced with a paring knife or skewer, about 1 hour. Once the beets are cool enough to handle, peel them by rubbing them with a paper towel—the skin should slide right off. Cut each beet into 6 or 8 wedges. Toast the pine nuts in a large skillet over medium heat, stirring frequently, until light golden, 5 to 6 minutes. Transfer the nuts to a small bowl and set aside.

Process the remaining 6 tablespoons olive oil, sherry vinegar, balsamic vinegar, mustard, 1/4 teaspoon salt, and a pinch of pepper in a blender until fully emulsified, 20 to 30 seconds. Stir in the shallot and adjust the seasoning with salt and pepper.

Toss the beets with 2 tablespoons of the vinaigrette in a medium bowl.Toss the arugula with the remaining vinaigrette in a large bowl. Divide the arugula equally among chilled salad plates and top with the beets. Sprinkle with the pine nuts and serve immediately.

Notes:

*Pay close attention to the pine nuts as they toast: their high fat content means that they can burn quickly.

The beets and vinaigrette can be prepared up to a day ahead of time and stored in an airtight container in the refrigerator. Toss the beets with the vinaigrette just before serving; otherwise the sharp vinaigrette will overpower the beets’ subtle flavor.

Recipe – Beet Green Gratin

Serves 6 to 8 Recipe courtesy Alton Brown

Ingredients

• 1 T butter
• 12 ounces sliced mushrooms
• 2 cloves garlic, minced
• 1 il beet greens, cleaned and picked
• Kosher salt
• fresh ground black pepper
• 4 egg yolks, beaten
• 1 cups ricotta
• 1/2 cup grated Parmesan
• 1/2 teaspoon salt
• 3/4 cup crumbled crackers

Preparation

Preheat the oven to 375 degrees F. Melt the butter in a saucepan. Add the mushrooms and garlic and sweat. Add the beet greens and mix well. Remove pan from heat. Season to taste with salt and pepper. In a separate bowl, combine the egg yolks, ricotta, Parmesan cheese, and salt. Combine everything and put into a lightly oiled 9 by 11-inch baking dish. Top with the crumbled crackers and bake for 30 minutes covered. Uncover and bake for an additional 15 minutes.

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Bok Choy, also known as Chinese cabbage has been grown in China for more than 6,000 years! Although classified as a cabbage, bok choy bears little resemblance to the round cabbage or the Napa cabbage found in the United States. Bok Choy is wonderful quickly cooked as in the below stir fry recipe but is wonderful raw as well. Add some to a salad for a fresh and crunchy texture.

Nutritional Value

Bok Choy is Fat free, saturated fat free, cholesterol free, low sodium an excellent source of vitamin A and vitamin C and a good source of folate.

How to Store Bok Choy

Store bok choy in a plastic bag in the crisper section of your refrigerator for up to a week. Wash immediately before serving.

Recipe – Tofu and Bok Choy Stir Fry

Serves 2. Bon Appetit, September 1998

Ingredients

• 1 ½ T low-sodium soy sauce
• 1 T dry Sherry
• 1 t sesame oil
• 1 t cornstarch**
• 2 t vegetable oil
• 3 large cloves garlic, minced
• 1 T minced, peeled fresh ginger*
• 1/8 t dried, crushed red pepper
• 3 ½ C thinly sliced, trimmed bok choy
• 1 5-oz can sliced water chestnuts, drained
• 3 green onions cut into 1” pieces
• 10 ½ oz extra-firm tofu, drained and cut into 3/4“ pieces

Preparation

Combine first 4 ingredients in small bowl, whisk well to fully incorporate the cornstarch and set aside. Heat vegetable oil in large heavy wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir until aromatic, about 30 seconds. Add bok choy and stir-fry until wilted, about 2 minutes. Mix in water chestnuts and green onions and continue to stir fry until onions are tender, about 1 minute. Add tofu and lightly stir fry until tofu is heated through, about 2 minutes. Pour in soy sauce mixture. Stir fry until liquid boils and thickens, about 1 minute.

Notes:

Try adding some chopped fresh kale or other favorite vegetable to the recipe. Just cut down the amount of bok choy.

*Keep some peeled fresh ginger in the freezer. It’s always handy and the unused portion doesn’t get wasted.

**Cornstarch is a wonderful way to thicken sauces but it must be lump-free before it is added to the other ingredients. Whisk very well or shake it with the binding liquid in a jar.

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Broccoli is the wonder vegetable! It is positively packed full of phytonutrients to boost your body’s immune system. It has been
found in numerous studies to prevent cancer, heart disease and cataracts and to build up the density of bones. It’s tasty as well.

You just can’t go wrong with serving up broccoli to your family on a regular basis. Try it raw dipped in hummus or in a salad or you
can steam it and serve it with lemon juice. If you want to try something more special, we have the perfect recipe below.

Nutritional Value

Broccoli is very low in Saturated Fat and Cholesterol. It is also a good source of Protein, Vitamin E (Alpha Tocopherol), Thiamin,
Riboflavin, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus and Selenium, and a very good source of Dietary Fiber,
Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium and Manganese.

How to Store Broccoli

To keep broccoli at its freshest stage, store it for 3 to 5 days in a plastic bag in the refrigerator.

Recipe – Spaghetti with Broccoli, Garlic, and Anchovies

Serves 4 to 6 as a main dish. Published November 1, 2002 in Cook’s Illustrated

Ingredients

• Table salt
• 1 pound spaghetti
• 4 tablespoons extra virgin olive oil
• 5 anchovy fillets, minced to a paste (2 teaspoons)
• 9 medium cloves garlic, pressed through garlic press or minced (3 tablespoons)
• ½ teaspoon red pepper flakes
• 2 pounds broccoli florets cut into bite-sized 1 inch pieces, stalks peeled, halved lengthwise, and cut into 1/4-inch thick pieces
• 3 tablespoons chopped fresh parsley leaves
• 1 cup grated Parmesan cheese (2 ounces)

Preparation

1. Bring 4 quarts water to rolling boil, covered, in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al

   dente. Drain and return to stockpot.

2. While pasta is cooking, combine 2 tablespoons oil, anchovies, garlic, pepper flakes, and 1/2 teaspoon salt in 12-inch nonstick
   skillet; cook, stirring constantly, over medium-high heat until fragrant, about 3 minutes. Increase heat to high; add broccoli
   and 1/2 cup water, then cover and cook until broccoli begins to turn bright green, 1 to 2 minutes. Uncover and cook, stirring
   frequently, until water has evaporated and broccoli is tender, 3 to 5 minutes longer. Add broccoli mixture, remaining
   2 tablespoons oil, parsley, and Parmesan to pasta in stockpot; toss to combine. Serve immediately.

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Carrots popularity runs the gamut from on-the-go snack food and winter soup staple all the way to dessert! Not many vegetables
can make that claim.

Nutritional Value

Thanks Nutrition Data for helping us with our nutritional information.

Carrots are a good source of Vitamin C, Vitamin B6, Folate, Pantothenic Acid, Iron, Potassium and Copper, and a very good
source of Dietary Fiber, Vitamin A, Vitamin K and Manganese.

How to Store Carrots

Wash thoroughly and store in a plastic bag, or store in a covered plastic container filled with water to cover. This keeps the carrots
especially crunchy but remember to change the water every 3 or 4 days.

Recipe – Simple Carrot Cake with Cream Cheese Frosting

Yield: one 13 by 9-inch cake

This recipe comes from Cooks Illustrated. If I were allowed only one cooking resource for the rest of my life, I would choose Cooks Illustrated

both for their magazine and their web page. They are also known to some people as the brilliant folks who bring us the TV show, “America’s Test Kitchen”.
Not only do they provide great recipes that you’d be hard pressed to improve, they also test each recipe thoroughly to make it the most foolproof
and the most delicious recipe possible. I can’t say enough good about them. Check them out!

If you like nuts in your cake, stir 1 1/2 cups toasted chopped pecans or walnuts into the batter along with the carrots. Raisins are also a good addition; 1 cup can be added along with the carrots. If you add both nuts and raisins, the cake will need an additional 10 to 12 minutes in the oven.

Ingredients – Carrot Cake

• 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
• 1 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 pound (6 to 7 medium) carrots, peeled
• 1 1/2 cups (10 1/2 ounces) granulated sugar
• 1/2 cup (3 1/2 ounces) packed light brown sugar
• 4 large eggs
• 1 1/2 cups safflower, canola, or vegetable oil

Ingredients – Cream Cheese Frosting

• 8 ounces cream cheese, softened but still cool
• 5 tablespoons unsalted butter, softened but
• still cool
• 1 tablespoon sour cream
• 1/2 teaspoon vanilla extract
• 1 1/4 cups (4 ounces) confectioners’ sugar

Preparation

1. For the cake: Adjust oven rack to middle position; heat oven to 350 degrees. Spray 13 by 9-inch baking pan with nonstick cooking spray. Line bottom of pan with parchment and spray parchment.
2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside.
3. In food processor fitted with large shredding disk, shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside. Wipe out food processor work bowl and fit with metal blade. Process granulated and brown sugars and eggs until frothy and thoroughly combined, about 20 seconds. With machine running, add oil through feed tube in steady stream. Process until mixture is light in color and well emulsified, about 20 seconds longer. Scrape mixture into medium bowl. Stir in carrots and dry ingredients until incorporated and no streaks of flour remain. Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking time. Cool cake to room temperature in pan on wire rack, about 2 hours.
4. For the frosting: When cake is cool, process cream cheese, butter, sour cream, and vanilla in clean food processor work bowl until combined, about 5 seconds, scraping down bowl with rubber spatula as needed. Add confectioners’ sugar and process until smooth, about 10 seconds.
5. Run paring knife around edge of cake to loosen from pan. Invert cake onto wire rack, peel off parchment, then invert again onto serving platter. Using icing spatula, spread frosting evenly over surface of cake. Cut into squares and serve. (Cover leftovers and refrigerate for up to 3 days.)

Spiced Carrot Cake with Vanilla Bean and Cream Cheese Frosting

Chai tea inspired this variation.

Follow recipe for Simple Carrot Cake with Cream Cheese Frosting, substituting equal amount ground black pepper for nutmeg, increasing cloves to 1/4 teaspoon, and adding 1 tablespoon ground cardamom along with spices. For frosting, using paring knife, halve and scrape seeds from 2 vanilla beans and add seeds to food processor along with vanilla extract.

March, 2003
Original article and recipes by Bridget Lancaster

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Melons are a joy to cut into. They smell heavenly and each type of melon is its own beautiful color.
Watermelons are a lovely dark pinky red, Honey Dew is a lovely sherbet green and Cantaloupe is a beautiful peachy hue. The
color calls out to be put on display in a fruit salad. Edible art! Our favorite kind!

Nutritional Value

Melons are low in Saturated Fat and Sodium, and very low in Cholesterol. They are also a good source of Dietary Fiber, Niacin,
Vitamin B6 and Folate, and a very good source of Vitamin A, Vitamin C and Potassium.

How to Store Cantaloupe

Melons store well on the kitchen counter at room temperature, or can be refrigerated up to three weeks. Wrap fragrant melons
tightly to prevent aromas being absorbed in other foods. After cutting melons, keep cut surfaces tightly covered and use within
2 – 3 days.

Recipe – Cantaloupe, Plums and Cherries with Mint & Vanilla

Serves 4 to 6. Published July 1, 2007 in Cook’s Illustrated.

Ingredients

• 4 teaspoons sugar
• 1 – 2 tablespoons minced fresh mint leaves
• 1/4 teaspoon vanilla extract
• 1/2 medium cantaloupe , rind and seeds removed, cut into
• 1/2-inch pieces (about 3 cups)
• 2 red plums (or black), about 5 ounces each, pitted and cut into
• 1/2-inch pieces (about 2 cups)
• 8 ounces pitted, fresh cherries , halved (about 2 cups)
• 1 – 2 tablespoons fresh lime juice (see note)

Preparation

Combine sugar and mint in large bowl. Using rubber spatula, press mixture into side of bowl until sugar becomes damp, about
30 seconds; add vanilla. Gently toss fruit with sugar mixture until combined. Let stand at room temperature, stirring
occasionally, until fruit releases its juices, 15 to 30 minutes. Stir in lime juice to taste and serve.

Note: Blueberries can be substituted for cherries. Because riper fruits require more acid to balance their sweetness, the lime
juice should be added to taste. Start with 1 tablespoon, then add 1 teaspoon at a time as necessary.

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Cauliflower is a very versatile vegetable. It’s crunchy and delicious raw and equally good in a stir fry or curry. Try it
steamed or pureed with onion, flavorings of your choice (curry, saffron or ?) and a little milk. One of our favorite ways to serve
cauliflower is roasted with lemon and garlic. Yum!

Nutritional Value

Cauliflower is a good source of Protein, Thiamin, Riboflavin, Phosphorus and Potassium, and a very good source of Dietary
Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid and Manganese.

How to Store Cauliflower

Keep in a cool dark place. Wrap the leaves around the flowers and place in the vegetable crisper of the refrigerator, head down.
It will keep for 5 days if not washed but 3 or 4 days is the maximum in order for cauliflower to retain its quality. You can
also wrap it in a damp cloth to prevent dehydration.

Recipe – Roasted Cauliflower

Ingredients

• 1 head cauliflower
• 2-3 cloves of garlic, peeled and coarsely minced
• Lemon juice from 1 lemon
• Olive oil
• Coarse salt
• Freshly ground pepper
• Parmesan cheese, grated

Preparation

1. Preheat oven to 400 degrees.
2. Cut cauliflower into florets and arrange in a single layer in an oven proof baking dish. Toss in the garlic. Squeeze lemon juice
   over the cauliflower and drizzle each piece with olive oil.
3. Sprinkle with salt and pepper.
4. Roast, uncovered, for 25-30 minutes or until top is lightly brown and cooked tender.
5. Remove from oven and sprinkle with parmesan cheese.
6. Serve immediately.

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Celery loves peanut butter as much as jelly does and is actually a much choice for both PB and for you. Who knew celery was such
a nutritious partner?

Nutritional Value

Celery is a good source of Riboflavin, Vitamin B6, Pantothenic Acid, Calcium, Magnesium and Phosphorus, and a very good source
of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Potassium and Manganese.

How to Store Celery

Rinse under cold water and shake dry. Do not separate the stalks from the bunch. Place in a plastic bag and seal tightly to keep in
the moisture that celery needs. Refrigerate. If raw, refrigerator shelf life is 1 to 2 weeks. If cooked and covered, shelf life
is 3 to 4 days

Recipe – Celery, Fennel and Citrus Salad

This salad is a favorite of our friend Ann Smith because it’s very flexible – you can vary ingredients depending on your
preferences. Add more fennel if you enjoy its licorice flavor or vary the citrus depending on whether you prefer sweet orange or sour grapefruit better. I like to add a good amount of arugula, but if that’s too spicy a taste for you, simply add a milder lettuce, or use a less spicy green. If you aren’t an onion fan, this salad is just as nice without any onion at all or perhaps just a tiny bit. Packaged spiced pecans can be purchased at Trader Joe’s and adds a nice bit of heat to this dish, but plain toasted nuts work just as well.

Serves 4 (as a first course)

Ingredients

• 1 T cider vinegar
• ½ t coarse grain mustard
• ¼ t black pepper
• ¼ t salt
• ¼ cup extra virgin olive oil
• 3 celery ribs, cut crosswise into ¼ inch slices
• ½ medium fennel bulb, feathery stalks removed
• 1 small sweet onion
• 1-2 cups baby arugula leaves (depending on taste)
• 2 oranges
• ½ pink grapefruit
• Small handful of spiced pecans or plain nuts

Preparation

1. Cut peel, including white pith, from the oranges and grapefruit. Cut fruit segments from the connective membrane of each fruit.
   Squeeze any remaining juice from the orange membranes into a bowl and reserve. Set aside citrus segments.
2. Make vinaigrette by whisking first 4 ingredients together (vinegar through salt) plus 3 tablespoons of reserved orange juice.
   Add oil in a slow stream while whisking to combine. Taste for salt and pepper, and add more as needed.
3. To toast nuts, place whole nuts (walnuts or pecans work well) in a dry pan and cook over medium heat until light brown.

   Shake pan to turn nuts, several times during toasting, keeping a close eye on them as they burn easily. Remove from pan and coarsely chop.

4. Using a mandolin or other slicer, cut fennel into very thin slices. Slice onion in a similar fashion.
5. Toss celery, fennel, arugula and onion in a bowl with just enough vinaigrette to coat completely. Save any remaining vinaigrette for another use. Add nuts and citrus segments and lightly toss.

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Chard, also know as Swiss chard, is an often overlooked vegetable that we hope will become one of your favorites as it is one of
ours. We at Freshness Farms love greens of all types and chard is no exception. Chard is grown in wonderful rainbow colors sure to

pique the interest of your kids. Chard can simply be sautéed in olive oil with garlic. It can substitute for spinach in stuffed pasta
recipes or it can be stir fried with tofu and an Asian sauce. This is one versatile vegetable!

Note: Don’t cook chard in an aluminum pot as the chard contains oxalic acid, which will discolor the pot.

Nutritional Value

Chard is a good source of Thiamin, Folate and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E
(Alpha Tocopherol), Vitamin K, Riboflavin, Vitamin B6, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.

How to Store Chard

Wrap unwashed chard in damp paper towels, then place in a plastic bag; store in the refrigerator crisper for 3 to 5 days.

Recipe – Braised White Beans with Chard

This recipe is adapted from CHOW, an on line source for recipes and all things food. This is a hearty winter soup featuring cannellini beans, sometimes known as white kidney beans.

Notes: Cooked, dried beans can be substituted for the canned beans. Use 1 1/2 cups cooked beans for each 15-ounce can of beans called for. Use vegetable broth in place of chicken broth for a vegetarian version.

Ingredients

• 1/3 cup olive oil
• 1 medium yellow onion, finely chopped
• 5 medium garlic cloves, thinly sliced
• 4 (15-ounce) cans cannellini beans, drained and rinsed
• 1 pound Swiss chard, stems removed, halved lengthwise, and thinly sliced crosswise
• 1 1/2 cups low-sodium chicken broth
• 6 tablespoons finely chopped fresh Italian parsley
• 1 tablespoon kosher salt
• 1 tablespoon white wine vinegar

Preparation

1. Heat oil in a Dutch oven or a large, heavy-bottomed pot with a tight fitting lid over medium-high heat.
   When oil shimmers, add onion and garlic, season with freshly ground black pepper, and stir to combine.
   Cook until onion and garlic are golden brown, about 4 minutes.
2. Reduce heat to medium low and add beans, chard, and broth. Bring to a simmer and cook, stirring occasionally,
   until chard is tender and broth is thick, about 10 minutes.
3. Remove from heat and stir in parsley, salt, and vinegar. Season with additional freshly ground black pepper as desired.

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Chives are the smallest member of the onion family. Their delicate onion flavor and beautiful green color make them
particularly good for garnishing. Top baked potatoes, omelets, salads, vegetables…the list goes on and on. What is your favorite
use for chives? Let us know.

Nutritional Value

Chives are very low in Cholesterol and Sodium. They are also a good source of Thiamin, Niacin, Pantothenic Acid, Phosphorus and

Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Calcium,
Iron, Magnesium, Potassium, Copper and Manganese.

How to Store Chives

The proper way to keep chives tasting fresh all year long is to freeze them. I have frozen them in long stems and snipped them
into the foods as needed or you can snip them before freezing in a freezer proof bag.

Recipe – Roasted Sweet Potatoes with Chives

Published January 1, 1994 in Cook’s Illustrated, serves 4.

Ingredients

• 1 1/2 pounds sweet potatoes , cut in half or thirds crosswise to make two and one-half to three-inch chunks. Cut each chunk in
  half lengthwise, then cut in half again
• 4 shallots , peeled
• 2 tablespoons unsalted butter (melted), or vegetable or olive oil, or a combination
• 1 tablespoon minced fresh chives

Preparation

1. Heat oven to 400 degrees.
2. Put sweet potatoes and shallots into a roasting pan large enough to hold them without crowding.
3. Toss vegetables with butter and/or oil, and sprinkle with salt.
4. Roast, stirring or shaking vegetables every 15 minutes until tender and evenly browned, 45-50 minutes.
5. Sprinkle with pepper; taste and adjust seasonings. Serve hot or at room temperature.

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Cilantro aka Chinese parsley, grows from the coriander seed. It has traditionally been used in Asian and Latin cuisines but
today you are just as likely to have it in your salad or as part of an amazing pesto sauce (recipe below). The stems have as much
flavor as the leaves so although the leaves make a more attractive garnish, you can use the stem in the rest of your dish.

Nutritional Value

Cilantro is a good source of Thiamin and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha
Tocopherol), Vitamin K, Riboflavin, Niacin, Vitamin B6, Folate, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus,

Potassium, Copper and Manganese.

How to Store Cilantro

There are a variety of storage theories out there from adding it to a vase with 1” of water and a bag over the ‘bouquet’ to
prevent too much air from drying it out. I simply leave mine in the bag until I’m ready to use it and then I wash what I need.
Let us know what works best for you.

Recipe – Cilantro Pesto

This pesto recipe came from Harriett’s Tomato and can be added wherever you would use pesto. It is also great on tacos, burritos,
sandwiches, in salad dressing and as a beautiful dip, in a clear glass bowl, layered with salsa and served with tortilla chips.

Ingredients

• 2 cloves fresh garlic, minced
• 1 small peeled shallot
• 1/2 cup raw pine nuts
• 1 large bunch cilantro, washed
• 2 T lime juice or sherry vinegar
• 3/4 cup extra virgin olive oil
• kosher salt & coarse pepper to taste

Preparation

In the food processor or blender, add garlic, shallot and pine nuts. Blend until mixed and then add cilantro and lime juice or vinegar and blend. Add olive oil and mix to desired consistency. Season to taste with salt and pepper. Makes 1 1/4 cups. Lasts in the refrigerator at least a week.

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Cucumbers fresh from the field or your backyard are crisp and crunchy and the perfect addition to a summer salad. Ahhh but

they are better for so much more than that! The cuisines of other cultures really let the cucumber shine as
you’ll see below in the cucumber recipes

Nutritional Value

Cucumber is a good source of Vitamin A, Pantothenic Acid, Magnesium, Phosphorus and Manganese, and a very good source
of Vitamin C, Vitamin K and Potassium.

How to Store Cucumbers

Wash and dry cucumber and place in a plastic bag on a shelf in your refrigerator as opposed to the vegetable drawer Depending

on their size, cucumbers can keep up to 5 days.

Recipe – Simple Summer Salad

Our Israeli friend Arnona shares a favorite simple and delicious Cucumber recipe.

Ingredients

• 5 cucumbers cubed
• 3 tomatoes cubed
• 1/2 – 1 red pepper
• 1-2 leaf romaine lettuce
• 1-2 green onions (thinly sliced)
• Cilantro
• Parsley
• 3 mint leaves
• Olive oil
• lime
• salt
• pepper (optional)

Gently combine ingredients and serve!

Recipe – Tzatziki

This recipe is adapted from Ina Garten’s recipe foodnetwork.com. Serve this refreshing sauce as a salad dressing, with pita chips as a dip or over meat.

Ingredients

• 1 pound (1 pint) plain yogurt (whole milk or low fat)
• 1 hothouse cucumber, unpeeled and seeded
• 1 tablespoon plus 1/2 teaspoon kosher salt
• 1/2 cup sour cream
• 1 tablespoon Champagne vinegar or white wine vinegar
• 2 tablespoons freshly squeezed lemon juice (1 lemon)
• 1 tablespoon good olive oil
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons minced fresh dill
• Pinch freshly ground black pepper

*Notes: This recipe is great with greek as well as plain yogurt but you can use goat milk for those who are lactose intolerant.

According to your taste, you can add a dash of cayenne pepper and/or garlic or use mint in place of dill.

Directions

1. Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1
   tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3
   to 4 hours so the yogurt and cucumber can drain.
2. Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to
   the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve

   it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve
   chilled or at room temperature.

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Traditionally, dandelions have been one of the American gardener’s biggest foes but it’s time to look twice at this tasty and nutritious
“weed” .The recipe below is a specialty of the region of Puglia, which is the “heel” of the Italian boot. Try it and let us know

how you like it

Nutritional Value

Dandelion Greens are a good source of Folate, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber,
Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Calcium, Iron, Potassium and
Manganese.

How to Store Dandelion Greens

Store unwashed bunched greens in a plastic bag in the refrigerator for up to 1 week.

Recipe – Fave e Cicoria

Ingredients

• 1 lb dried fava beans (whole, split peeled, or yellow split peas if unavailable)
• 1-3 bunches Dandelion Greens
• Salt

Preparation

1. If using dried fava beans with the peel still attached, soak them overnight in water (peeled split favas and yellow split peas do
   not require soaking). The next day, drain the beans, and remove the black node (the part where it attaches to the pod) from each
   one with a little knife. For half the beans, slip the skins off by taking the bean between your thumb and fore finger and pressing
   slightly. The yellow inner part of the bean will slip right out. Leave the other half with the skins on, because they will impart
   their own flavor to the dish. Return them to soak for the rest of the day, adding 2 tsp. salt and a few bay leaves.
2. Bring the beans to a boil in water to cover plus one inch and continue to cook over a very low flame until they start to
   dissolve into a thick puree, adding more water if necessary. Taste for salt when done and stir vigorously to reduce the beans

   to a puree. Meanwhile, take some dandelion greens (cicoria catalogna) and put them on to boil in abundantly salted water.
   Boil until done, 10-20 minutes. Drain and serve side by side in bowls with the fava puree, in beautiful half-moons of green and
   yellow (cooking the beans with their skins results in a murky color but adds flavor).

3. Drizzle very good olive oil over everything and enjoy.

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Dill is good for more than just pickles! This beautiful, feathery, pleasantly flavored herb has long been a
foil for fish and the aforementioned pickles, but try adding it raw to a green salad and give it a chance to really sing. It is also
lovely on lots of steamed veggies. Try it on cauliflower! And of course mixing it with grainy mustard is a great way to use it on
its old friend; salmon.

Nutritional Value

Fresh Dill is very low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Niacin, Phosphorus, Zinc and Copper,
and a very good source of Vitamin A, Vitamin C, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Potassium and

Manganese.

How to Store Dill

The best way to store fresh herbs like dill is to put them into a resealable plastic freezer bag, and keep it at 40 to 45 degrees F,
the temperature in a refrigerator’s crisper. Don’t wash them before you store them – the drier the leaves are the longer and
fresher they will keep.

Recipe – Dill Cucumber Salad

Cook’s Illustrated – Published July 1, 1997
Serves 4 as a side dish.

Note: Salting and draining the onion along with the cucumbers in this recipe removes the sharp sting of raw onions.

Ingredients

• 1 cup sour cream
• 3 tablespoons cider vinegar
• 1 teaspoon granulated sugar
• 1/4 cup minced fresh dill
• 3 medium cucumbers, sliced, salted, and drained (see directions)
• 1/2 medium red onion, sliced very thin, salted and drained with cucumbers

Preparation

1. To prepare the cucumbers: Peel, halve lengthwise, and scoop seeds from cucumbers. Stack halves flat side down; slice
   diagonally 1/4-inch thick. Toss with 1 tablespoon salt in strainer or colander set over bowl; weight with water-filled

   one-gallon-sized zipper-lock freezer bag, sealed tight. Drain for at least 1 hour, and up to 3 hours. Transfer to medium bowl;
   reserve for further use.

2. Whisk first four ingredients, and salt and pepper to taste, in medium bowl. Add cucumbers and onion; toss to coat. Serve
   chilled, adjusting seasonings if necessary.

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Fennel bulbs, fronds and seeds are all used in cooking. Fennel pollen is the most potent form and the most expensive. Fennel is
gaining in popularity here every year and with good reason. Fennel is one versatile vegetable! The bulb can be baked, grilled,
sautéed or eaten raw. The crunchy texture and refreshing aromatic flavor make it a singular treat. The leaves have a more
delicate flavor and are wonderful on salad or as a garnish for dishes containing the bulb. The seeds are used as an
anise-flavored spice and are used as a flavoring in some natural toothpaste brands. If you have yet to introduce your family to
fennel, do so. They will be happy that you did.

Nutritional Value

Fennel is a good source of Niacin, Calcium, Iron, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber,
Vitamin C, Folate, Potassium and Manganese.

How to Store Fennel

Store fresh fennel in the refrigerator in a perforated plastic bag. Do not wash fresh fennel until you are ready to use it. Then rinse
it well with cold water. Fresh fennel can last for up to 8 days when properly stored and refrigerated.

Recipe – Orecchiette with Tomatoes, Fennel and Parmesan

Published September 1, 2003 in Cook’s Illustrated. Serves 4.

Ingredients

• Table salt
• 1 pound orecchiette (little ear) pasta
• 1 ½ pounds ripe tomatoes cored, seeded, and cut into 1/2-inch dice
• 1 small bulb fennel, trimmed of stalks and fronds, bulb halved, cored, and sliced thin
• ¼ cup extra virgin olive oil
• ¼ cup chopped fresh basil
• Ground black pepper
• 2 ounces Parmesan cheese, shaved with a vegetable peeler (about ¾ cup)

Preparation

1. Bring 4 quarts water to rolling boil in stockpot; add 1 tablespoon salt and pasta, stir to separate, and cook until al
   dente. Drain and return pasta to stockpot.
2. Meanwhile, combine tomatoes, fennel, oil, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in medium bowl. Add tomato
   mixture to pasta in stockpot and toss to combine. Adjust seasonings with salt and pepper and serve immediately,

   garnishing individual bowls with shaved Parmesan.

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Bell Peppers are a cultivar of the Capsicum Annuum or Chili Pepper family.They are the only peppers in the species that do
not produce capsicum which gives other peppers their spice and heat because of this; they are sometimes called sweet peppers.
They are available in yellow, red and orange in addition to green. Beautiful and tasty, they are wonderful raw or cooked. Many of us

have experienced stuffed peppers with various results. Cooks Illustrated once more takes an old stand-by recipe and
updates and improves it and makes it delicious. Their recipe for classic stuffed peppers is no exception.

Nutritional Value

Bell peppers are a good source of Thiamin, Niacin, Folate, Magnesium and Copper, and a very good source of Dietary Fiber,
Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Potassium and Manganese.

How to Store Bell Peppers

Store green bell peppers for short-term use by refrigerating them in the produce drawer of your refrigerator. To ensure good air

flow, remove peppers from any plastic bag or container they were purchased in. With proper refrigeration, a healthy bell pepper
should last from three to five days in the refrigerator.

Recipe – Classic Stuffed Peppers

Perfected by Cooks Illustrated- March 2001

Ingredients

• Table salt
• 4 medium bell peppers, green, red, yellow, and/or orange, (about 6 ounces each), 1/2 inch trimmed off tops, cores and
  seeds discarded
• ½ cup long grain white rice
• 1 ½ tablespoon2 olive oil
• 1 medium onion, chopped fine (about 1 cup)
• 12 ounces ground beef, preferably ground chuck
• 3 medium cloves garlic, minced
• 1 can (14 1/2 ounces) diced tomatoes, drained, 1/4 cup juice reserved
• 5 ounces Monterey Jack cheese, shredded (1 1/4 cups)
• 2 tablespoons chopped fresh parsley leaves
• Ground black pepper
• ¼ cup ketchup

Preparation

1. Bring 4 quarts water to boil in large stockpot or Dutch oven over high heat. Add 1 tablespoon salt and bell peppers. Cook
   until peppers just begin to soften, about 3 minutes. Using slotted spoon, remove peppers from pot, drain off excess water, and

   place peppers cut-sides up on paper towels. Return water to boil; add rice and boil until tender, about 13 minutes. Drain rice and
   transfer to large bowl; set aside.

2. Adjust oven rack to middle position and heat oven to 350 degrees.
3. Meanwhile, heat 12-inch heavy-bottomed skillet over medium high heat until hot, about 1 1/2 minutes; add oil and swirl to coat.
   Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add ground beef and cook,
   about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer mixture to bowl with rice; stir in tomatoes,
   1 cup cheese, parsley, and salt and pepper to taste.
4. Stir together ketchup and reserved tomato juice in small bowl.
5. Place peppers cut-side up in 9-inch square baking dish. Using soup spoon, divide filling evenly among peppers. Spoon 2
   tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese. Bake until cheese is
   browned and filling is heated through, 25 to 30 minutes. Serve immediately.

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Green Onions, also known as scallions, wake up salads, omelets, soups and the crudité plate. They are a small bundle of onion flavor
that can be used virtually any place. Their lovely sprightly green and white color adds visual interest and their crunchiness adds texture.
T=It’s no wonder they are one of our favorite vegetables here at Freshness Farms.

Nutritional Value

Onions are very low in Saturated Fat, Cholesterol and Sodium. They are a good source of Dietary Fiber, Vitamin B6, Folate,
Potassium and Manganese, and a very good source of Vitamin C.

How to Store Green Onions

Cook’s Illustrated recommends standing the green onions in an inch of water in a tall container covered loosely with a zip

-lock bag Stored this way (with the water refreshed every three days), the green onions lasted for well over a week with very
little loss in quality.

Recipe – Chipotle-Lime Dip for Crudités

Makes 1-1/2 Cups

.

Ingredients

• 1 cup mayonnaise
• 1/2 cup sour cream
• 3 scallions , sliced thin
• 2 medium cloves garlic , pressed through garlic press or minced
• (about 2 teaspoons)
• 3 chipotle chiles en adobo (small), minced to paste
• (about 1 tablespoon), plus 1/2 teaspoon adobo sauce
• 1 teaspoon grated lime zest
• 1 tablespoon lime juice

Preparation

1. Combine all ingredients in medium bowl until smooth and creamy.
2. Transfer dip to serving bowl, cover with plastic wrap, and refrigerate until flavors are blended, at least 1 hour.
3. Serve cold with crudités.
4. Dip can be refrigerated in airtight container for up to 2 days.

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Surprisingly, jalapeños are classified as a fruit as they are in the nightshade family along with potatoes and tomatoes. The capsicum is what makes chilies hot. It is concentrated in the membranes and pith around the seeds. It is best to handle any hot chilies with gloves on to avoid getting the capsicum in your eyes. Jalapeños and other chilies pack a lot of nutrition not to mention spice! Try adding some to your diet.

Nutritional Value

Jalapeños are a good source of Riboflavin, Niacin, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Vitamin B6, Folate, Potassium, Copper and Manganese.

How to Store Jalapeños

Do not wash or wrap chilies before storing. Store loosely in the vegetable drawer and keep very dry as heat and moisture ripen them.
Raw refrigerator shelf life is 2 weeks.

Recipe – Black Bean Salsa

Ingredients:

• ¼ C finely chopped red bell pepper
• ¼C finely chopped onion
• ¼C finely chopped cucumber
• ¼C diced roma or plum tomato
• 2 T chopped celery
• *2 T seeded jalapeno
• 2 T olive oil
• 2 T white balsamic vinegar
• 1 T fresh lime juice
• Chopped fresh cilantro to taste
• ½ t salt
• ½ t cumin
• ½ t chili powder
• ¼ t pepper
• 3 cloves garlic, minced
• **2 cans black beans, rinsed

Preparation:

Combine all ingredients and chill for at least 2 hours.

*Wear rubber gloves to protect your fingers from the capsicum. It can be very irritating to the skin and if you touch your eye – Aye! It will burn!

**Use any combination of beans that you like. This dish can be used as a salad, over grilled chicken or as a dip. Enjoy!

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Kale is a member of the cabbage family but unlike cabbage it consists of coarse loose leaves with either a curly or flat edges and kale comes in sizes from very small to large. Kale was historically dark green or purple-brown but the new rainbow cultivars range from yellow to orange to red. This colorful version of kale is a great way to get kids to try this extremely healthful vegetable.

Nutritional Value

Kale has powerful anti-oxidant properties and is said to be an anti-inflammatory agent. Kale is very high in beta carotene, vitamin K,
vitamin C, lutein and rich in calcium. Kale, like broccoli, contains sulforaphane (particularly when chopped or minced), a chemical
believed to have potent anti-cancer properties.

How to Store Kale

Use kale as soon as possible. Refrigerate unwashed in a plastic bag or vegetable drawer. Raw refrigerator shelf life is 3 to 5 days.
Cooked and covered refrigerator shelf life is 2 to 3 days.

Preparing Kale

Remove tough outer leaves and thick midribs. Cut large leaves into pieces. Wash thoroughly and shake dry. Steam or cook covered in an inch of boiling salted water for 5 minutes. Do not overcook or kale will be mushy. Season with salt and pepper and melted butter, if desired.

Recipe – Creamed Kale with Carmelized Shallots

Bobby Flay’s recipe makes a special side dish with almost any meat or poultry and would make an excellent main dish paired with a protein source.

Yield: Makes 4 servings
Prep time 20 minutes

Cook time 20 minutes

Ingredients:

• 3 tablespoons unsalted butter
• 3 tablespoons finely chopped Spanish onion
• 3 tablespoons all-purpose flour
• 3 cups milk, scalded
• Pinch freshly grated nutmeg
• Salt and freshly ground pepper
• 3 pounds kale, center stalk removed, and coarsely torn into pieces
• Caramelized Shallots, recipe follows

Directions

Heat the butter in a medium saucepan over medium heat. Add the onions and cook until soft. Whisk in the flour and cook for 2 to 3 minutes,
not allowing the mixture to obtain any color. Whisk in the warm milk and cook until thickened. Season with nutmeg and salt and pepper, to taste.
Keep warm until ready to use.

Meanwhile, bring a medium pot of salted water to a boil. Add the kale and cook until tender, about 10 to 15 minutes. Drain in a colander and then return to pot. Add cream sauce and cook until flavors meld, about 2 minutes. Season with salt and pepper, to taste. Plate creamed kale and then top with Caramelized Shallots.

Caramelized Shallots:

• 6 tablespoons unsalted butter
• 2 tablespoons sugar
• 10 shallots, peeled and sliced, or 40 baby onions, peeled
• Salt and freshly ground pepper

Directions

Melt the butter and sugar in a medium saucepan over medium heat. Add the shallots, season with salt and pepper, and cook until they begin to brown all over, about 10 minutes.

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Lemons are one of nature’s wonders. Lemons not only have myriad culinary uses, they are also used for medicinal purposes
because of their high concentration of Vitamin C. Lemon water is hailed in many circles as having the power to help with sore

throats, colds and fevers, and as a detoxification tool. Lemon oil has natural antibacterial powers and is used as a cleaning aid.
The most commonly used lemon is the Eureka. Meyer lemons are becoming more popular and they are a wonderful cross between
lemon and mandarin orange. They are smaller, sweeter and are great for cooking. If you’re lucky enough to have someone
gift you with a bag of lemons, try this trick. First wash the lemons well. Using a zester or a very sharp paring knife, remove
only the yellow peel from the lemon. You don’t want the bitter white pith below. If a knife has been used, slice the zest into
very small strips. Put zest into a plastic bag and freeze. Next juice all of the lemons, strain out the seeds and freeze in ice

cube trays. Most ice cube are 2 tablespoons. Measure yours so you know in advance. Once the juice is frozen into cubes, pop out into
a plastic bag and keep in the freezer. Now you have zest and juice at your fingertips when cooking. If you have more lemons
than you can possibly need to store, they are lovely piled into a beautiful bowl on a counter or table. Lemons are truly a delight
to the senses. Enjoy them!

Nutritional Value

Lemons are a good source of Folate and Potassium and a very good source of Vitamin C.

How to Store Lemons

Store lemons in a plastic bag in your refrigerator. They will last up to 3 weeks. Once lemons are opened, they deteriorate quickly.

Recipe – Cold Lemon Soufflé with Raspberry Puree

This is a recipe for a special occasion. It is truly special with a lovely airy texture and lemony taste. The berry puree is the
perfect addition both in taste and beautiful color. Let us know what you think!

Serves approximately 16-20

Lemon Soufflé Ingredients

• 2 envelopes gelatin
• ½ C cold water
• 1 ¾ C sugar – separated into 1 C and ¾ C
• ¼ t salt
• 1 C fresh lemon juice
• 1 T finely minced lemon zest
• 10 XLG eggs
• 1 C heavy cream

Preparation

1. In a medium saucepan, soften 2 envelopes of gelatin in ½ C cold water. Add 1 C sugar, the salt, lemon juice, zest and 10 egg yolks. Whisk together and cook over medium heat, whisking occasionally, until the mixture simmers. Do not boil! Pour into a bowl, cover and place in refrigerator, stirring occasionally, until mixture has cooled and begins to thicken.
2. In a medium bowl, whip 1 C heavy cream to *soft peak stage. In another large bowl, beat 10 egg whites to *soft peak stage. Gradually add the ¾ C sugar to the egg whites and beat until stiff.
3. Fold approximately ¼ of the egg white mixture into the lemon mixture. This creates a lighter base making it easier to fold in the rest of the egg whites and cream. Fold the cream into the lemon mixture and then fold in the rest of the egg white mixture. Pour into large soufflé dish and chill several hours.

*Soft peak is reached when the mixture just stands up in points known as soft peaks.

Raspberry Puree Ingredients

• 1 pint raspberries or other berries. If using strawberries, hull and cut into desired size pieces.
• Sugar to taste
• ½ C water

Preparation

While soufflé chills, add 1 pint of raspberries and approximately ½ C water, enough to create a sauce as the berries cook down. Bring to a simmer and add sugar to taste. The puree should ideally be not too sweet as the soufflé is sweet. Cook to desired consistency. Chill and serve over servings of soufflé.

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Lettuce is an extremely old vegetable that has been written about as early as 430 BC. Lettuce is very versatile. It comes in many different varieties. Green leaf lettuce is a particularly hardy lettuce that stands up easily to salads and sandwiches and is the perfect ingredient in any lettuce wrap dish.





Nutritional Values

Green leaf lettuce contains a minimal amount of potassium.





Nutritional Values

Red Leaf Lettuce is a good source of Dietary Fiber, Calcium, Magnesium, Phosphorus and Selenium, and a very good source of Vitamin A, Vitamin C, Vitamin K, hiamin, Riboflavin, Vitamin B6, Folate, Iron, Potassium, Manganese and Beta Carotene.

How to Store Lettuce

Lettuce should be refrigerated as soon as possible. During
storage, lettuce requires some moisture but should not be wet.
Wash in several changes of cold water and drain well.
A salad spinner works great for this task. Wrap lettuce leaves

between paper towels, put in plastic bag and store in
refrigerator. Prepared as above, refrigerator shelf or vegetable
drawer 3 to 5 days.

Recipe – Green Papaya Salad in Lettuce Wraps

This recipe from Tyler Florence combines fresh vegetables with a dressing enhanced by Asian spices. This recipe really wakes up
the taste buds. Try the dressing on a green salad topped with shredded chicken. Yum!

Yield: Makes 4-6 servings
Prep time 20 minutes

Dressing Ingredients:

• 1/2 cup peanut oil
• 1/4 cup fish sauce, such as nam pla or nuoc nam
• 1 tablespoon rice vinegar
• 1 teaspoon soy sauce
• 1 lime, juiced
• 2 teaspoons fresh ginger, minced
• 1 teaspoon sugar
• 1 tablespoon red chili sauce, such as Srirachi Hot Chili Sauce
• Kosher salt

Salad Ingredients:

• 1 large green papaya, peeled and julienned
• 1 cup bean sprouts
• 1 medium cucumber, peeled, seeded, and julienned
• 1 red onion, sliced thin
• 1 small red chile, sliced thin
• Fresh cilantro leaves, for garnish
• Green leaf or butter lettuce leaves, for serving

Directions

For the dressing: In a small bowl add all ingredients and mix well. Set aside for about 1/2 hour to allow the flavors to develop.
Taste and adjust seasoning before serving. For the salad: Combine papaya, bean sprouts, cucumber, onion,
and red chile in a large bowl. Pour over the dressing and mix well. Mound onto a platter, garnish with cilantro leaves, and

surround with green leaf or butter lettuce leaves.

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Parsnips are a funny looking vegetable. They resemble light colored carrots although some of the rainbow hued carrots now resemble parsnips. Parsnips are a bit sweeter than carrots. Parsnips, along with turnips and other root vegetables had pride of place in the new world until the arrival of the potato. They have been out of fashion for way too long! They are lovely roasted with a bit of olive oil and salt or mashed as you would those usurpers, the potatoes. However you prepare them, you are in for a treat!

Parsnips need to be peeled. For cooked parsnips, many prefer to boil or steam the washed root and then scrape off the skin to preserve nutritional value. Small, tender parsnips may be peeled and grated raw into salads.

Nutritional Value

Raw parsnips are very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Potassium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Folate and Manganese.

Storage

Store unwashed parsnips in a cool dark place, just as you would carrots. Wrapped in a paper towel and placed in a plastic bag in the vegetable drawer of your refrigerator, they should last up to 2 weeks, if not longer. Cooked parsnips may be refrigerated and used within 3 days.

Recipe – Stir-Fried Parsnips and Carrots with Ginger, Maple and Anise

Serves 4 as a side dish. Published January 1, 1999 in Cook’s Illustrated.

Ingredients

• 2 T soy sauce, preferably light
• 2 T balsamic vinegar
• 1 T pure maple syrup
• 1-1/2 t anise seeds or fennel seeds
• 2 T peanut or canola oil
• 1 t peanut or canola oil
• 3-4 small carrots (approx ¾ pound) cut into ½ x 2 inch sticks
• 3-4 small parsnips (approx ¾ pound) cut into ½ x 2 inch sticks
• 1-1/2 inch piece fresh ginger, minced (about 2 T)

Preparation

Stir soy sauce, vinegar, maple syrup, and anise or fennel seeds in small bowl; set aside.

Heat 12-inch heavy-bottomed skillet over high heat until extremely hot, at least 4 minutes. Carefully swirl 2 tablespoons oil in pan until bottom is evenly coated (oil will begin to shimmer and smoke almost immediately). Fry carrots, flipping with wide spatula every 30 seconds, until slightly charred and crisp-tender, about 2 minutes. Add parsnips; continue cooking in same manner until carrots are charred and parsnips are tender, 5 to 6 minutes longer.

Make a well in center of pan; mash ginger and remaining 1 teaspoon oil in pan with back of spatula. Fry until fragrant, about 5 seconds, and stir into vegetables. Add maple mixture and toss into vegetables to coat; cook until liquid is reduced by about half, about 15 seconds. Serve immediately.

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When I first saw this funny black vegetable, I thought it was some kind of black turnip. Imagine my surprise when the farmer told me it was a black Spanish radish!

Winter vegetables, such as squash, sweet potatoes, turnips and parsnips tend to be more on the sweet side which makes this radish a welcome change. The black Spanish radish is zippy and will wake up your winter palate. As this is a rather unusual vegetable, the only recipes I know consist of serving it raw in some kind of salad or on a crudités plate. If you find another use for it, please let us know!

Nutritional Value

Radishes are extremely high in vitamin C and they are an extremely high source of potassium, folic acid and contain small amounts of molybdenum, which is believed to aid in kidney function, nervous system development and energy production.

Storage

The key to keeping the black Spanish radish for use throughout the winter is how it is stored. The old-fashioned way is to submerge these roots in a box or carton of moist sand in a cool place that will not freeze. The modern, easy way is to simply keep the black Spanish radish very dry stored in a perforated bag in the refrigerator.

Recipe – Chopped Radish Salad

Serves 4 as side dish.

Ingredients:

• 4 black radishes, peeled and shredded
• 1 large carrot, peeled and shredded
• 1 cucumber, peeled and shredded
• 1/2 bunch green onions or chives, chopped
• sour cream to taste
• 1/4 c sunflower seeds
• 1/4 c raisins
• (optional) mild cheddar cheese, shredded

Preparation

Mix the veggies, toss with sour cream. Add sunflower seeds and raisins to taste, then top with cheese. You could even add diced tart apples for a bit more sweetness.

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Snap peas, also known as sugar snap peas are the perfect food. They’re crunchy, sweet, portable and delicious just as they are.
Kids love them as a snack. They are also wonderful in a stir-fry. They add great color, flavor and texture. Good tasting and good for you – you can’t ask for more than that!

Nutritional Value

Snap peas are a good source of Riboflavin, Vitamin B6, Pantothenic Acid, Magnesium, Phosphorus and Potassium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C,
Vitamin K, Thiamin, Folate, Iron and Manganese.

How to Store Snap Peas

Refrigerate unwashed in a plastic bag or vegetable drawer

Recipe – Snap Peas with Miso sauce

We are lucky to live in a place where not only is the best produce and fruit available, but also all the ingredients you could possibly need to enjoy any recipe. This makes it easy to use the flavors of other cultures to enliven your meals. In this case, you’ll need white miso powder which is available in many well stocked grocery stores as well as any Asian grocery store.

Ellie Krieger of the Food Network is host of the show “Healthy Appetite”. You can count on her to share delicious and healthy meals for you to make for your family.

Yield: 6 servings
Prep and cook time: 20 minutes

Ingredients:

• 1 pound sugar snap peas or snow peas
• 1 tablespoon water
• 2 teaspoons canola oil
• 3 scallions, white and green, sliced
• 1 tablespoon minced fresh ginger
• 1/4 cup orange juice
• 1/2 cup low-sodium chicken broth
• 1 tablespoon rice vinegar
• 2 tablespoons low-sodium white miso paste
• 1 teaspoon toasted sesame oil

Preparation:

1. Place the snap peas or snow peas into a microwave-safe bowl with 1 tablespoon of water. Cover tightly and microwave for 3 minutes. Carefully remove the cover, drain and set aside.
2. Heat the oil in a saucepan over a medium-high heat. Add the scallions and ginger and saute for 2 minutes. Add the orange juice, chicken broth and vinegar and cook for 5 minutes, uncovered. Turn heat to low and stir in the miso paste and sesame oil. Stir until miso paste is dissolved, about 1 minute.
3. Pour the sauce over the snow or snap peas toss to coat and serve.

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Spinach is a leafy annual vegetable that can be used in either a salad or on its own. The leaf stems are edible as well as the
leaves, but they get tough as they mature. Since 1929 Popeye has told countless American children that spinach helps you to grow up
big and strong!

Nutritional Value

Spinach is an excellent source of vitamin A and is a good source of vitamin C. It’s also a fair source for minerals.

How to Store

Refrigerate fresh spinach and use as soon as possible. For fresh spinach, place in refrigerator vegetable drawer where the shelf
life should be around 2 to 3 days. If cooked and covered, refrigerator shelf life is about 3 days.

Recipe – Spinach Artichoke Whole Wheat Penne

This is a Rachel Ray recipe that can stand alone as an entree or be served up as a side. The flavors will remind you of decadent
spinach artichoke dip – made with mounds of mayonnaise and tons of cheese. This dish however is a figure-friendly fake-out

full of vitamins, fiber and protein. Even the spinach pesto is made with half the amount of extra-virgin olive oil usually used
due to the addition of vegetable stock.

Yield: 4 servings
Prep time: 20 minutes

Ingredients

• 1 pound whole-wheat penne pasta
• 3 tablespoons extra-virgin olive oil, divided
• 1 (15-ounce) can or 1 (10-ounce) box frozen artichoke hearts, defrosted, drained and quartered
• 1 small bundle farm fresh spinach , stems trimmed
• 1 shallot, peeled and coarsely chopped
• 1/2 cup chicken or vegetable stock, just eyeball the amount
• A handful fresh mint leaves
• A handful lightly toasted slivered almonds
• Kosher salt or freshly ground sea salt and black pepper
• 1 large clove garlic – peeled
• A handful grated Parmigiano-Reggiano cheese

Preparation

1. Place a large pot of water over high heat and bring up it up to a boil to cook the pasta, season with some salt and cook to
   al dente, according to package directions. Drain and reserve about 1 cup of the cooking water.
2. Heat 1 tablespoon extra-virgin olive oil in medium nonstick skillet. Add artichokes to heat through and lightly brown at edges.
3. To clean spinach, fill sink with water, swish spinach around and let grit fall to bottom of sink. Dry leaves before using.
4. In the bowl of a food processor add the shallot, 1/2 cup chicken stock, spinach leaves, mint, almonds and salt and pepper, to

   taste. If you have a hand held small-holed grater or a zester, grate garlic into the food processor. Adding a whole clove can
   result in stray big pieces of raw garlic, too bitter to bite down on. If you do not have a hand held grater, mince garlic and mash
   up into paste with a little salt. Turn processor on and add in about 2 tablespoons extra-virgin olive oil.

5. Scrape the spinach pesto into the artichoke pan and loosely cover with foil. Bring mixture to a simmer over low to medium-low heat
   and cook for about 2 minutes. Add the reserved pasta cooking water, the pasta and the cheese. Toss to coat the pasta with the
   sauce and heat for 1 minute. Transfer to a serving bowl or platter season with salt and pepper, to taste, and serve.

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Nutritional Values

Summer squash provides moderate amounts of potassium and vitamin A

How to store summer squash of all types

Refrigerate in a plastic bag or in vegetable drawer. For raw squash, vegetable drawer or refrigerator shelf life is 3 to 5 days.
When cooked and covered, refrigerator shelf life is 3 to 4 days.





Recipe – Squash Eggplant Lasagna

This is one of the perfect yellow crookneck squash recipes for summertime, because there’s no oven necessary. It’s all grilled and microwaved.

Yield: 6 servings

Ingredients:

• 1 large yellow squash
• 1 Medium eggplant
• 1/4 cup Olive Oil
• Juice from 1 fresh Lemon
• 3 cloves Garlic, sliced
• 2 teaspoons fresh Oregano Leaves
• 1 teaspoon fresh Parsley Leaves
• Pepper to taste
• 2 ounces Feta Cheese
• 1 cup prepared Tomato Sauce

Preparation:

1. Slice eggplant and squash lengthwise into 8 slices each.
2. Marinate eggplant and squash with oil, lemon, garlic, herbs, and pepper in a large zip-lock bag for 1 hour in the refrigerator. Heat grill during last 15 minutes.
3. Grill squash and eggplant for 5 minutes turning after 2-3 minutes.
4. Spray a glass 8×8 casserole lightly with cooking spray. Place a layer of grilled squash, then eggplant, then cheese. Top cheese layer with tomato sauce.
5. Microwave for 3 minutes on High.

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These cute, dreidl-like squash come in yellow, green and white. They have scalloped edges and, like most other summer squash, a thin skin and tender flesh. They can cook in the microwave, bake in the oven, on the stove, or can be used cooked or uncooked as a charming garnish for any dish. Available year-round, but the peak season is May through August.

Recipe – Buttery Patty Pan Squash with Basil

This recipe from the Food Renegade is simple and delicious!

Yield:4 servings as a side dish

Ingredients

• 5 or 6 medium patty pan squash, sliced
• 1/4 C melted butter from grass-fed cows (a truly healthy fat) or ghee from grass-fed cows
• 1 bunch fresh basil, chopped
• sea salt

Preparation

1. Begin by preheating your oven to 350F degrees and prepping the veggies — cutting your patty pan squash into 1/4 inch slices and chopping your fresh basil.
2. Layer the patty pan slices at the bottom of a 2 quart baking dish and lightly drizzle with melted butter or ghee. Scatter some freshly cut basil on top and lightly sprinkle with sea salt.
3. Continue forming these layers of patty pan squash, butter/ghee, basil, and salt until you’ve used all your squash and basil. Cover the dish and bake it in the 350F degree oven for 30 minutes, or until the squash is tender. Remove from the oven and serve as a delectable side.

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Recipe – Stuffed Zucchini

It is the rare person who is not offered a share of the bounty from a neighbor or friend’s garden. Between those generous
folks and your weekly Freshness Farms delivery, you will have more than one occasion every summer to create a zucchini dish
your family will love. This is a great recipe that works well with most types of squash and also with eggplant.

Serves 2 as a side dish and can be easily doubled.

The recipe is adapted from a recipe on vegetarian-recipes/suite101.com. This recipe is great for

Ingredients:

• 1 zucchini, freshly picked and washed
• 2 tsp. olive oil
• 1 clove garlic, minced or pressed
• 2 tbsp. minced onions
• 1 tsp. fresh oregano, minced
• 1 tsp. fresh basil, minced
• Salt and pepper, to taste
• ½ cup tomato or spaghetti sauce
• 2 tbsp. breadcrumbs
• 2 tsp. parmesan cheese or nutritional yeast

Directions:

1. Bring a large pot of salted water to a boil. Cut off the ends of the zucchini. Place zucchini into the boiling, salted water.
   Boil for 10 minutes, or until a fork easily pierces the zucchini.
2. Preheat the oven to 350ºF. Carefully remove zucchini from water and let sit until cool enough to handle. While zucchini is cooling,
   heat olive oil in a medium skillet over medium-high heat. Add onion and stir well to avoid burning. Sauté for 2-3 minutes. Add garlic
   and stir until fragrant, about 30 seconds. Add tomato or spaghetti sauce and heat through. Stir in breadcrumbs, oregano, basil, salt
   and pepper to taste.
3. Cut cooled zucchini in half, lengthwise. Using a spoon, scoop out the insides (seeds and flesh) and save in a small bowl. Chop any
   pieces that are larger than bite-sized. Add zucchini pulp to sauce mixture. Fill the empty zucchini shells with the sauce mixture and
   top each with parmesan cheese or nutritional yeast, if desired.
4. Bake on a baking sheet or stone for 15 minutes or until cheese is browned.
5. Serve and enjoy!

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Nutritional Values

Winter Squash is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin E (Alpha Tocopherol), Thiamin,
Niacin, Vitamin B6, Folate, Calcium and Magnesium, and a very good source of Vitamin A, Vitamin C, Potassium and Manganese.

How to store winter squash of all types

Store in a cool dry place for up to a month. Once the squash has been cut, wrap in plastic wrap and refrigerate for up to 5 days.





Winter squash packs a much bigger nutritional punch than summer squash varieties do. Pumpkin is widely thought of as a ‘super food’ and
butternut squash is a contender as well. Winter squash varieties have seeds in the center and some make good snacks! These squash have
hard thick skins allowing for longer storage.

Recipe – Classic Butternut Soup

Yield: 4 servings

Ingredients:

• 1/4 cup olive oil
• 3 lbs butternut squash
• 6 garlic cloves, unpeeled
• 2 large yellow onions, peeled and quartered
• 1/4 cup water
• 3 cups vegetable stock
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg
• 1 teaspoon salt
• Pepper to taste
• 2 teaspoons butter
• 20 fresh sage leaves

Preparation:

1. Preheat the oven to 400°F.
2. Brush the bottom of a baking pan with olive oil and set aside. Cut the squash through the stem ends into halves, prick the skin
   in several places with a knife, and scoop out the seeds with a spoon.
3. Brush the cut surfaces with about a tablespoon of the olive oil. Put the garlic inside the squash cavities and place halves in
   the pan cut side down.
4. Add the onions to the pan and brush with remaining olive oil. Pour the water into the bottom of the pan, cover with aluminum foil,
   and bake for 50 minutes.
5. Uncover and bake for 5-10 minutes more or until the squash is tender and the onions are soft.
6. When the squash is cooled enough to handle, scoop out the flesh. Squeeze the garlic cloves out of their skins and discard the skins.
7. In batches in a blender, combine the baked vegetables, stock, thyme, nutmeg, salt and pepper and puree until it is smooth.
   Pour the soup into a pot and heat gently.
8. In a small skillet, melt the butter and sauté the sage leaves until dark and curled.
9. Garnish each bowl of soup with the sage leaves.

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Strawberries are one of summer’s sweet pleasures. Whether served shortcake style, in ice cream or on their own, they are a
favorite of most everyone. Try them dipped first in sour cream and then brown sugar. They are also delicious (really!) sliced with a splash of good
balsamic vinegar.

Nutritional Value

Strawberries are a good source of folate and potassium and a very good source of dietary fiber, vitamin C and manganese.

How to Store Strawberries

Use as soon as possible. Strawberries will not ripen further once picked. Do not wash strawberries until ready to use. Moisture is the enemy
when storing strawberries. Sort through and dispose of soft and mushy berries. Mold will quickly spread through the berries if left in the container.

Recipe – Strawberry & Rosemary Scones

Ingredients for Scones:

• 2 cups all-purpose flour, plus more for dusting
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 tablespoon finely chopped fresh rosemary leaves
• 1/4 teaspoon fine sea salt
• 6 tablespoons unsalted butter, cut into 1/2-inch pieces
• 1 cup heavy cream
• 1/3 cup strawberry jam

Ingredients for Glaze:

• 1/4 cup fresh lemon juice, from 1 large lemon
• 2 cups powdered sugar
• 1 to 2 tablespoons water

Preparation:

Special equipment: 3-inch heart-shaped cookie cutter
For scones: Place an oven rack in the middle of the oven

1. Preheat the oven to 375 degrees F. Line a baking sheet with a silpat or parchment paper. Set aside.
2. In the bowl of a food processor, pulse together the flour, sugar, baking powder, rosemary, salt, and butter until the mixture
   resembles a coarse meal. Transfer the mixture to a medium bowl. Gradually stir in the cream until the mixture forms a dough.
3. On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle. Using a 3-inch heart-shaped cookie

   cutter, cut out heart-shaped pieces of dough and put on the prepared baking sheet. Gently knead together any leftover pieces
   of dough and roll out to 1/2-inch thick. Cut the dough into more heart shapes and add to the baking sheet. Using an index finger
   or a small, round measuring spoon, gently make an indentation in the center of each pastry heart. Spoon a heaped 1/2 teaspoon of
   jam into each indentation.

4. Bake for 18 to 20 minutes or until the edges are golden brown. Transfer the cooked scones onto a wire
   rack and cool for 30 minutes.

For the glaze: In a medium bowl, mix together the lemon juice and powdered sugar until smooth. Gradually add the water until
the mixture is thin enough to spread. Using a spoon, drizzle the glaze over the scones. Let the glaze set for about 30 minutes.
Serve or store in an airtight plastic container for 2 days.

Cook’s Note: The dough can also be made by hand by stirring together the flour, sugar, baking powder, rosemary, and salt in
a large mixing bowl. Add the butter. Using your fingertips or a pastry blender, work the butter into the flour until the mixture
resembles a coarse meal. Gradually stir in the cream until the mixture forms a dough.

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Tomatoes are probably the most versatile, well loved and often used fruit. Sauced, sliced, juiced or diced, tomatoes add flavor
and nutrition to many family favorite recipes from around the world. Tomatoes from the store are generally not ripe (smell them!),
have no flavor, are filled with seeds and have very little flesh. Tomatoes grown by our farmers on the other hand are fleshy,
flavorful and ripe!

Nutritional Value

Tomatoes are a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Magnesium, Phosphorus and
Copper, and are a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Potassium and Manganese. Cooked tomatoes

contain healthy lycopenes and increased levels of antioxidants.

How to Store Tomatoes

Do not refrigerate tomatoes! It kills the flavor! Store tomatoes in a cool place until ready to use. Tomatoes should last up to
5 days depending on how ripe they are when you get them.





Cherry Tomatoes are the original bite sized tomato. They are bursting with flavor. They have been around forever and with good reason. Whether eaten in a salad or just popped in your mouth, cherry tomatoes are a summertime fun food!





Roma tomatoes, also called plum tomatoes, are the epitome of a true paste tomato. Their dense, meaty flesh, low moisture

content and few seeds make them the perfect all-around tomato.





Yellow Pear Tomatoes are sweet, colorful and bite-sized. They make a lovely addition to salads and salsa. Try them in a simple salad of various colorful tomatoes and fresh cucumbers. Add some fresh herbs like mint and basil, a drizzle of lemon olive oil, salt and pepper. Perfection!

Recipe – Cowboy Caviar

This is just one version of a popular recipe perfect for summer when avocados and tomatoes abound!
When taking this to share with a group, always take copies of the recipe. You’ll need them every time. People LOVE this recipe.

Ingredients:

• 1-11oz can white shoepeg corn (stocked with the canned corn)
• 1-15oz can beans (white, pinto, black, kidney, black-eye peas…)
• 3 roma tomatoes, chopped
• 2/3 C fresh cilantro, chopped
• 2 avocados, chopped
• 1/3 C green onions, chopped

Dressing:

• ¼ C olive oil
• ¼ t garlic (fresh & minced or powder)
• 1/8 t pepper
• ¼ C red wine vinegar
• 1 t cumin

Preparation

1. Whisk dressing and set aside
2. Mix veggies in large bowl
3. Add dressing and mix well
4. Let set at least an hour

Enjoy with tortilla chips, potato chips, veggies, pita chips…or ?

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The difference between turnips and rutabagas is that rutabagas are larger and sweeter than turnips.They look alike though so
it’s sometimes tough to determine what exactly you have in your hands. Most people haven’t had either and that’s a shame. They

are tasty and economical and are great for making a hearty meal even more so. Perfect for the comfort foods of winter. Roast
them in a bit of olive oil and kosher salt, pepper and a sprinkling of your favorite herbs together with carrots, onions and parsnips
for a simple and soul satisfying winter feast. Or, try the lovely braised turnip recipe below.

Nutritive Values

Turnips are low in Saturated Fat, and very low in Cholesterol. They are a good source of Riboflavin, Magnesium, Potassium and
Copper, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K,
Folate, Calcium, Iron and Manganese.

How to Store Turnips

Store them in a perforated plastic bag in the refrigerator crisper and use within a week or so.

Recipe – Braised Turnips with Poppy Seed Breadcrumbs

Serves 4

Ingredients for turnips

• 3 tablespoons unsalted butter
• 2 pounds medium turnips (not Japanese), peeled and cut into 1-inch-thick wedges
• 1 1/2 cups water
• 1 tablespoon fresh lemon juice

Ingredients for bread crumbs:

• 2 tablespoons extra-virgin olive oil
• 1 garlic clove, minced
• 1 cup fine fresh bread crumbs from a baguette
• 1 tablespoon poppy seeds
• 1 tablespoon chopped flat-leaf parsley

Preparation:

1. Braise turnips: Melt butter in a 12-inch heavy skillet over medium heat, then add turnips, water, lemon juice,
   and 1/2 teaspoon salt and bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Increase heat to medium
   and stir turnips, then briskly simmer, uncovered, until all of liquid has evaporated and turnips are glazed and just
   tender, 20 to 35 minutes (they should be cooked through but still retain their shape).
2. Make bread crumbs while turnips cook: Heat oil in a large heavy skillet over medium heat until it shimmers, then

   cook garlic, stirring, until pale golden, about 1 minute. Add bread crumbs and poppy seeds and cook, stirring frequently,
   until golden, 4 to 5 minutes. Stir in parsley and salt to taste.

3. Just before serving, sprinkle bread crumbs over turnips.

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Mushrooms are the fruit of an underground fungi. Sounds kinda crazy doesn’t it? Mushrooms conjure all kinds of reactions from
people. Some people like them, some can’t get near them and some think they are quite magical. Mushrooms make an impact!

The non-vegetarian members of the Freshness Farms family adore the attached recipe for stuffed chicken breasts. This is a truly
elegant, company worthy dish that demands extra love and attention so plan accordingly.

Nutritional Value

Raw White Mushrooms are low in Saturated Fat and Sodium, and very low in Cholesterol. They are also a good source of Dietary
Fiber, Protein, Vitamin C, Folate, Iron, Zinc and Manganese, and a very good source of Vitamin D, Thiamin, Riboflavin, Niacin,
Vitamin B6, Pantothenic Acid, Phosphorus, Potassium, Copper and Selenium.

How to Store Mushrooms

Gently wipe mushrooms to clean any dirt that may be on them. Place mushrooms in a paper bag and loosely fold the top of the
bag over, or place them in a glass container and cover it with a dish towel or moist paper towel. Be sure to allow air circulation.
Store the mushrooms in the refrigerator, but not in the crisper.

Recipe – Stuffed Chicken Breasts

From Cook’s Illustrated – Published May 1, 2008.
Serves 4 to 6.

If your chicken breasts come with the tenderloin attached, pull them off and reserve them to make the puree in step 1. If
necessary, trim these breasts to make uniform rectangles and to yield 1 1/2 to 2 ounces total trimmings per breast. Because the
stuffing contains raw chicken, it is important to check its temperature in step 5.

Ingredients

• 4 boneless, skinless chicken breasts (8 ounces each)
• 3 tablespoons vegetable oil
• 10 ounces white mushrooms, trimmed, wiped clean, and sliced thin
• 1 small leek, white part halved lengthwise, washed, and chopped (about 1 cup)
• 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
• ½ teaspoon chopped fresh thyme leaves
• 1 tablespoon juice from 1 lemon
• ½ cup dry white wine
• 1 tablespoon chopped fresh parsley leaves
• 1 cup low sodium chicken broth
• 1 teaspoon Dijon mustard
• 2 tablespoons unsalted butter

Preparation

1. FOR THE CHICKEN: Use tip of sharp chef’s knife to cut each breast horizontally, starting at thinnest end and stopping knife
   tip 1/2 inch away from edge so that halves remain attached. Open up breasts to create 4 cutlets. Place 1 cutlet at a time in
   heavy-duty zipper-lock bag and pound to 1/4-inch thickness cutlet should measure about 8 inches by 6 inches). Trim about
   1/2 inch from long sides of cutlets (about 1 1/2 to 2 ounces of meat per cutlet, or a total of 1/2 cup from all 4 cutlets) to form
   rectangles that measure about 8 by 5 inches. Process all trimmings in food processor until smooth, about 20 seconds. food processor

   bowl.)

2. FOR THE STUFFING: Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Add mushrooms and cook,
   stirring occasionally, until all moisture has evaporated and mushrooms are golden brown, 8 to 11 minutes. Add 1 tablespoon
   oil and leek; continue to cook, stirring frequently, until softened, 2 to 4 minutes. Add garlic and thyme, and cook, stirring
   frequently until fragrant, about 30 seconds. Add 1 1/2 teaspoons lemon juice and cook until all moisture has evaporated, about 30
   seconds. Transfer mixture to bowl of food processor. Return pan to heat; add wine and scrape pan bottom to loosen browned bits.

   Transfer wine to small bowl and set aside. Rinse and dry skillet.

3. Pulse mushroom mixture in food processor until roughly chopped, about five 1-second pulses. Transfer mushroom mixture
   to bowl with pureed chicken. Add 1 1/2 teaspoons parsley, 3/4 teaspoon table salt, and 1/2 teaspoon pepper. Using rubber
   spatula, fold together stuffing ingredients until well combined (you should have about 1 1/2 cups stuffing).
4. TO ASSEMBLE AND COOK: With thinnest ends of cutlets pointing away from you, spread one-quarter of stuffing evenly over each
   cutlet with rubber spatula, leaving 3/4-inch border along short sides of cutlet and 1/4-inch border along long sides. Roll each
   breast up as tightly as possible without squeezing out filling and place seam-side down. Evenly space 3 pieces twine (each about

   12 inches long) beneath each breast and tie, trimming any excess.

5. Season chicken with salt and pepper. Heat remaining tablespoon oil in skillet over medium-high heat until just smoking.
   Add chicken bundles and brown on 4 sides, about 2 minutes per side. Add broth and reserved wine to pan and bring to boil.
   Reduce heat to low, cover pan, and cook until instant-read thermometer registers 160 degrees when inserted into thickest
   part of chicken, 12 to 18 minutes. Transfer chicken to cutting board and tent loosely with foil.
6. TO MAKE SAUCE AND SERVE: While chicken rests, whisk mustard into cooking liquid. Increase heat to high and simmer, scraping
   pan bottom to loosen browned bits, until dark brown and reduced to 1/2 cup, 7 to 10 minutes. Off heat, whisk in butter and

   remaining 1 1/2 teaspoons parsley and 1 1/2 teaspoons lemon juice; season with salt and pepper. Remove twine and cut each
   chicken bundle on bias into 6 medallions. Spoon sauce over chicken and serve.

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Yellow wax beans are slender, long and uniform in shape but are marketed in various sizes. Varying from light to deep yellow, the
wax bean has a thinner, velvety skin and a more subtle flavor than the common green bean. Add the yellow wax bean’s clean

taste and crisp texture to stir-fries, soups, stews and casseroles. Steam, braise, bake, sauté or microwave. Whatever cooking
method chosen, cook fresh beans as little as possible to maintain texture.

Nutritional Value

Yellow Wax Beans are a good source of Protein, Thiamin, Riboflavin, Niacin, Vitamin B6, Calcium, Iron, Magnesium,
Phosphorus, Potassium and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate and
Manganese.

How to Store Yellow Wax Beans

Wrap in plastic; refrigerate in crisper drawer. Use within one week for optimum quality and taste.

Recipe – Ribbon Zucchini with Yellow Wax Beans

From Martha Stewart. Serves 4

Ingredients

• 1 pound small zucchini, 4 to 6 zucchinis
• 1 tablespoon olive oil
• 1 small yellow onion, peeled and finely diced
• 4 ounces yellow wax beans, cut into 1/4-inch dice
• 2 tablespoons freshly chopped chives
• Salt and freshly ground pepper

Preparation

1. Slice the zucchini into long ribbons: Cutting lengthwise, slice the sides from around the seedy core of each squash; discard core. Cut
   each side into long, thin strips.
2. Heat a large saute pan over medium-high heat, and add the olive oil. Add the onion and yellow wax beans and saute until just

   beginning to brown, about 2 minutes. Add the zucchini and 1/2 cup water, and stir to combine.

3. Reduce heat to medium, cover, and cook until zucchini is tender
   and flexible, about 5 minutes. Stir in the tomato, chives, salt, and pepper, and remove from heat.

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