Looking for less of a recipe, and just some simple cooking tips? Be sure to check out our Produce page for basic veggie identification as well as more general ideas for how to use your Fresh Start Farms produce!

Beets come in many lovely colors, from sunny yellow to deep scarlet. A versatile root, both beets and their greens are delicious, good for you, and relatively simple to prepare. And the roots store well! Beets also have a pretty long season – they’re usually available from mid June until the first frost.

In salads! Baby beet greens are mild but flavorful, throw them in with pretty much anything – and add some beet roots for good measure (slice them or grate them in, fresh or roasted)! Try cubed beets in a salad with fresh baby greens and goat cheese, walnuts, dried cranberries and a light vinaigrette or with mandarin oranges, wonton noodles, toasted sesame seeds, and a splash of soy sauce.

Beets are easy to roast, steam, or boil, and once they’re done you’ve got tons of options – slice them and top with your favorite dressing or simply toss them in oil and salt. Try thin slices of roasted beets on thick crunchy-crusted bread spread with goat cheese.

Roast beets: Preheat the oven to 350 and wrap beets in foil. Scrub the whole beets and trim off the greens and ends of the beets. Cover a large baking sheet with foil and place beets in a single layer on top. Toss them lightly with some olive oil and place another large sheet of aluminum foil on top of the beets. Crunch up the sides of the aluminum foil together to seal, and roast 1-2 hours until tender (can be easily pierced with the tip of a paring knife).

Steamed beets: Wash the beets and place them in the inner pan (or basket) of the steamer in a single layer. Add 2 inches of water to the steamer and bring to boil, boiling until beets are tender – probably about 35-50 minutes for two pounds of fresh beets, they’re done when they can be easily pierced to the center with a sharp knife.

*to peel cooked beets easily drop them in cold water while they’re hot, then the skins should slip off easily.

Sauteed beet greens: Beet greens can do pretty much anything chard and spinach can – try them sautéed with carrots and cumin or black beans, chili powder and fresh sweet corn.

BEET CHOCOLATE CAKE! (recipe courtesy of Zephyr family farm)
2 cups sugar
2 cups flour
½ tsp salt
2 tsp baking powder
1 tsp baking powder
3-4 ounces unsweetend chocolate
4 eggs
¼ cup oil
3 cups shredded beets

Heat oven to 325 degrees. Grease 2 9-inch cake pans. Whisk dry ingredients together. Melt chocolate very slowly over low heat or in double boiler. Cool chocolate; blend thoroughly with eggs and oil. Combine flour mixture with chocolate mixture, alternating with the beets. pour into pans. bake until fork can be removed from center cleanly, 40-50 minutes. Makes 10 servings.

Store beet greens wrapped in damp cloth or in a plastic bag in a drawer of the refrigerator for a few days at most – eat them as soon as possible. Beet roots should be stored in the hydrator drawer in a plastic bag (cut off leaves and stems 1-2 inches above root crowns).

Bok choy is an asian vegetable, commonly used in stir-fry, that you’ll find mostly in the spring. Although Chinese in origin, bok choy is related to western cabbage and (get this) the common turnip! It doesn’t look very much like its round western cabbage cousin, though - bok choy has large leaves with a crunchy center that looks kind of like fat white celery, and the stalks of the most common American variety have leafy green edges that look a bit like romaine lettuce. The green part is more delicate and will cook faster than the stalk, but you can eat both parts (raw or cooked!).

When it’s fresh, bok choy tastes a lot like cabbage. Cooked, it pretty much takes on the flavor of the sauce in which it’s prepared, but it does have its own unique flavor. Bok Choy is high in calcium as well as vitamins A, B complex and C (not to mention low in calories).

Bok choy is traditionally a stir-fry vegetable, but it’s also great fresh, steamed, or grilled. Grab a fresh stalk and dip it in hummus, try one of the variations below, or look for a specific recipe here*.

*what if we included a link here to a recipe site (I like because you can type in what ingredients you have and they’ll give you a recipe, although for more natural/unprocessed options there are some blogs I visit but not so many established websites?) so that people could search for what they wanted along with the basics we’ve outlined below?

Stir Fry: Chop the bok choy into 2 inch strips (separating greens from the white stem). Sauté onions until they’re transparent (if you have it try sesame oil instead of olive or canola). Then add the bok choy stems and your favorite soy or teriyaki sauce along with tofu, chicken (pre-cook breasts and cut into strips before adding to stir-fry), or shrimp and any other vegetables you’ve got lying around: carrots, broccoli, celery, snow peas, red bell peppers, red cabbage… If you’re feeling adventurous throw in some water chestnuts, too!

Serve on top of rice or noodles – try cellophane noodles (made from bean sprouts) or rice noodles for a gluten free twist.

Stir Fry Variations:
• Add cashews or sesame seeds.
• Use strips of flank steak instead of chicken/shrimp/tofu.
• Toss with peanut sauce or curry instead of teriyaki.
• Add a can of tomatoes, oregano, and basil (ditch the soy sauce) and serve over pasta.

Grill: Toss bok choy leaves in a marinade (could be anything from sesame oil to soy sauce or even your favorite italian salad dressing) and place whole leaves on grill. Cook them until they’re tender, a few minutes should do it! Serve alongside freshly grilled steak, use as a bed for poached salmon, or slice into strips and add to rice or pasta.
Steam: Chop bok choy into strips, again separating the greens from the stems and starting the stems cooking first. For something simple, toss steamed bok choy with sesame oil, soy sauce, and sesame seeds. Serve alongside fresh grilled fish or with noodles and bean sprouts.

Bok choy will keep in the fridge for about a week. Once washed, wrap Bok choy leaves in a damp towel before you put them in the refrigerator to keep them crisp.




Greens are interchangeable in a lot of recipes, and there are some tricks of the trade that apply to
any green that you’re planning to cook.   You'll find that if you are eating seasonally from the farm, that greens will become a staple part of the CSA share -- so you may as well get comfortable with them! The good news is that they are surprisingly versatile and their range of flavors is a major benefit of the discoveries associated with the share.

Let’s start with flavor. Greens range from mild (spinach, swiss chard, collards, beet greens, and kale) to spicy (turnip, mustard, arugula, and radish). And then preparation…

When it comes to cooking, with greens simplicity rules! Cooked greens don’t need to be messed
with very much but they do need to be cooked properly. Try these guidelines, but the most
important thing is to watch for their color to brighten – when they turn bright green they’re
properly cooked. And wash thoroughly before cooking!

Cooking times:
2-4 minutes to boil
5-8 minutes to steam
2-5 minutes when added to stir-fry

Most greens won't need more than a little bit of olive oil and garlic to become a side dish that can stand on its own.  If you're not sure how to use your greens, just go simple, and let their flavor speak for itself!

You can also consider trying greens with:
• your favorite vinaigrette
• with red wine vinegar, oil, and salt
• with toasted sesame seeds, soy sauce, and rice vinegar
• with parmesan cheese and butter

Check out this website for an amazing best-of compilation of tons of recipes using greens (246 to be exact):


Chard is a dark leafy green with a thin crispy stalk and veined, crinkly leaves. You’ll find chard from spring through fall – like most greens it doesn’t fare well in hot weather. A descendant of the beetroot, chard’s most common varieties have white, yellow, or beet-red stems. Often called Swiss Chard because of its description by a 13th century botanist, chard is Mediterranean in origin and very nutritious: high not only in vitamins A, E, and C but also iron and calcium. Swiss chard is in some ways comparable to spinach – you can eat it cooked or fresh. It comes in a variety of shapes and sizes from delicate baby chard (fabulous in salads) to mature leaves from which you should remove and cook separately the thick crunchy stems. The best way to wash chard it to swish it – fill the sink or a bowl with water and dunk and swish the leaves by the handful.
Good rule of thumb: anything spinach can do, chard can do (better). In fact, most greens have a lot of the same skills – think kale, beet greens, collards, and purslane among many others. Chard is a great supporting actor for nearly any meal, but it also shines as a main dish with beans, in soup, or in pie!

Side dishes
Saute chard with butter and garlic.

Put baby chard in salad - any salad!
Steam leaves and toss with lemon juice, olive oil and salt or soy sauce and sesame seeds.

Try chard in your eggs at breakfast, or bake it into a frittata or quiche.

Soup! Add chard (in the last five minutes, a bit longer for stems if leaves are mature) to almost any soup from vegetable beef to broccoli cheese.

Main Dishes

Beans ‘n’ Greens
3 cups black eyed peas
butter or oil
1 large onion, chopped
a few garlic cloves, minced
1 teaspoon thyme
2-3 bay leaves
1 large bunch of swiss chard (or kale! or spinach! or any other leafy greens!)
salt and pepper

Put peas on to cook in water. Cook for ½ hour. While they’re cooking, heat a little butter or oil in a skillet. Add onions and garlic, sauté with thyme and bay leaves until tender. add onion mixture and greens (chopped) to peas. Cook for an additional half hour. Remove bay leaves. Season with salt and pepper. Makes 8-12 servings.
Variation: try any of your favorite beans instead of the black-eyed peas. Adjust the seasoning to please your tastes – try chickpeas and curry, or red beans and cayenne.

Frittata with Swiss Chard
6 large Swiss chard leaves
1 tablespoon olive oil
1 medium Onion; diced
1 clove Garlic; minced
1 medium boiling potato; peeled and diced finely
6 large eggs
1/4 cup Parmesan cheese; grated
1/4 teaspoon salt
Ground pepper
1 teaspoon Unsalted butter
A couple of other vegetables from the fridge that need to be eaten – empty the 3rd shelf!

Wash the Swiss chard and pat very dry. Cut stems from leaves and chop both, keeping them separate.

Heat the oil in a 9- or 10-inch nonstick skillet over medium heat. Add the onion and garlic, and saute until the onion turns golden, about 10 minutes.

Mix in the potato and swiss chard stem along with any other veggies that need more time to cook (carrots, peppers, mushrooms, broccoli, etc) and cover the pan. Cook, shaking the pan occasionally, until the veggies are tender and the onions are brown, about 10-15 minutes.

Remove the cover and pile on the Swiss Chard and any other greens you’d like to add (spinach, kale, etc.). Cover again and cook, tossing occasionally, until the leaves are wilted (about 5 minutes). Scrape this mixture onto a plate and let cool. Wipe the pan clean.

Beat the eggs thoroughly in a large bowl. Beat in the cheese, salt, and pepper. Stir in the cooled vegetable mixture.

Melt the butter in the skillet over low heat and swirl it around to coat the sides of thepan. Pour in the egg/vegetable mixture. After about 5 minutes, when the edges begin to set, help the liquid egg pour over the sides of the frittata by occasionally loosening the edges with a rubber spatula and tilting the pan. It should take about 15 minutes for the frittata to become almost completely set.

Preheat the broiler. When the frittata is about 80 percent cooked, slide it under the broiler for a minute or so, until the top is set. (If the handle of your pan isn't ovenproof, wrap a few layers of foil around it before placing it under the broiler.) Let the frittata cool 10 minutes before cutting it into wedges.

Once it’s washed, wrap chard in a damp towel or place in a plastic bag in the fridge – it wants to stay moist (but not soggy). Chard will keep for 2-4 days, but the sooner you use it the better unless you’re going to freeze it, which also works well, just blanch it, drain it, and put it in an airtight container or a freezer bag.



Carrots are more versatile than you might think! In the same family as parsley, dill, and queen anne’s lace, the carrot originated in Asia and is chock-full of nutrients. Carrots come in many colors, too - next time you’re at your local farmer’s market try a purple, white, or yellow carrot! They all taste a little different.

Carrots have the most nutrients raw or lightly steamed, and try to scrub them instead of peeling them if they’re organic – there are lots of minerals right near the carrot’s surface.

● Try them raw dipped in ranch (the classic) blue cheese dressing (for a bit of a twist) or even peanut butter.
● try fresh carrot juice, plain (you can buy it at most grocery stores) or try it with some ginger and honey, mixed with tomato juice, or mixed with orange juice
● slice and add to any stir fry
● steam for 5-10 minutes and serve with dill and lemon or saute lightly in butter, onion, and garlic!
● Don’t forget about the greens... add them to salad or stir fry!

Make your fresh carrots into BREAD:

Carrot Bread
1 c. sugar
3/4 c. oil
2 eggs
1 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
Mix together sugar and oil. Add eggs, one at a time. Sift together flour, baking powder, baking soda, cinnamon, and salt. Add to the sugar mixture. Then add 1 cup of grated carrots. Pour into a greased bread pan. Bake at 375 degrees for 40-45 minutes.

Apple Carrot Bread 1 1/2 c. finely cut apple
1/2 c. grated carrot
1/4 c. butter
2 eggs
2 tsp. cinnamon
2 tsp. lemon extract
1 3/4 c. flour
1 tsp. baking powder
1 tsp. baking soda
2/3 c. sugar
1/2 c. chopped nuts

Blend sugar, eggs, butter. Add rest of ingredients. Mix well. Bake in well- greased and floured bread pan at 350 degrees for 40-50 minutes or until done.

Or make some tasty carrot SOUPS!

Carrot Soup
1 1/4 pounds carrots (look for vibrant, not floppy carrots)
1 tablespoon extra-virgin olive oil (or clarified butter)
2 medium cloves garlic, minced
1 large yellow onion, chopped
3 cups+ vegetable stock or water
juice of 1/2 a lemon
fine grain sea salt (as much as you need)
olive oil, toasted sesame oil, or red chile oil for a finishing drizzle

Take the tops off the carrots (if they have tops) and give them a good scrub. Cut them into 1-inch segments and set aside. Heat the olive oil in a large, heavy soup pot over medium heat. Add the garlic and onions and saute for a few minutes or until the onions start to get translucent. Add the stock and carrots and bring to a gentle boil. Lower the heat and simmer for 20 - 30 minutes or until the carrots are tender - longer if your carrot pieces ended up larger. But try not to overcook. Remove from heat and cool for a few minutes.

Puree with a hand blender (you can leave the soup a bit chunky, or I go completely smooth) - then stir in the lemon juice. Now salt to taste. If you used a salty veggie stock, you might just need a little salt. If you used water, you'll need quite a bit more. Keep adding a few pinches at a time until the carrot flavor really pops. If it tastes flat or dull, keep adding.

Finish with a drizzle of great extra-virgin olive oil, or another mentioned above, or get creative: sprinkle with cinnamon and nutmeg or add a scoop of cream cheeses and sprinkle with chili powder!

Or even try carrot DESSERT:

Baked Carrots
4 cups of carrots, sliced.
½ cup of water.
6 tablespoons of butter.
2 tablespoons of sugar.
1 teaspoon of nutmeg.
1 teaspoon of salt.

In a casserole dish, mix the sugar, nutmeg and salt with water. Add the carrots and dab them with butter. Bake at 350°F (175°C) for 10 minutes, stirring after 5 minutes. Allow to rest for 3-4 minutes, then serve!

Carrot Halwa*
4 cups grated carrots
2 cups milk
1 cup white sugar
1 tablespoon butter
1/2 cup cashew halves
1/2 cup raisins
1 pinch ground cardamom (optional)

In a saucepan over medium heat, combine carrots and milk. Bring to a boil, and cook until most of the milk evaporates, about 10 minutes. Stir in sugar, and simmer until mixture becomes dry. Stir constantly to ensure that it doesn't burn. Remove from heat.

Melt butter in a skillet over medium heat. Stir in cashews and raisins, and saute until cashews are golden brown. Spread over carrot mixture. Sprinkle top with ground cardamom for fragrance.

*Try this with beets, too - or mix carrots and beets for a scarlet and orange flavor extravaganza!
Store carrots separate from greens in a plastic bag in the refrigerator, they should keep for 2-4 weeks if refrigerated properly, or freeze them – blanch for 3 minutes, rinse with cold water, let dry and pack into an airtight container.



Cucumbers are wonderful because they’re so great fresh, which makes most cucumber recipes fast and easy. Cucumbers are in season from midsummer to the onset of cool weather.
EAT THEM...Try cucumbers prepared simply. For example:

Cut into cubes and serve with tomatoes, feta, and a drizzle of balsamic vinaigrette (or your favorite light dressing) for a quick salad

Cut into spears and serve with dip – try hummus or a creamy salad dressing like ranch, blue cheese, or poppyseed

Slice thin and serve on crackers with cream cheese and dill

Cut into thick oval slices and top with egg or tuna salad (gluten free alternative to bread!)

Chop and add to any salad

Top any sandwich with sliced cucumbers – try a cucumber blue cheese burger! (also a great crunch-alternative if tomatoes or lettuce aren’t so interesting to you)
Or, try one of these recipes:

Adrienne's Cucumber Salad:
4 cucumbers, thinly sliced
1 small white onion, thinly sliced
1 cup white vinegar
1/2 cup water
3/4 cup white sugar
1 tablespoon dried dill, or to taste

Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

Chicken Nuggets with Spicy Cucumber
1 quart peanut or canola oil
1 seedless cucumber
1/4 teaspoon Vietnamese chili paste ( or Tabasco or other hot sauce)
3 tablespoons champagne or white wine vinegar
Salt and freshly ground black pepper
1 pound skinless, boneless chicken breast or thigh
1 beaten egg
1 cup dried bread crumbs, preferably panko (a Japanese variety)

Heat the oil to 350 degrees F in a heavy 2-quart saucepan.
Cut the cucumber in quarters lengthwise, then cut into 1/4-inch slices on an angle. In a bowl, toss the cucumber slices with the chili paste, vinegar, and salt and pepper to taste and set aside.

Cut the chicken into 1-inch cubes and season with salt and pepper. Dredge the chicken cubes in the flour, dip them in the beaten egg, and roll in the bread crumbs to coat evenly. Fry the chicken pieces in 2 batches in the hot oil for approximately 3 minutes for breast meat or 5 minutes for thigh meat, until the crust is golden brown. Lift the chicken from the oil and drain immediately on paper towels.

Mound the cucumber slices tightly in the center of the plate and prop the chicken nuggets up against them.

*Tons more cucumber recipes here:
Cucumbers don’t store well cut and peeled, but they’ll keep whole for about a week in the fridge. Try storing sliced cucumbers in water (like you might carrots) to keep them crunchy.

Originally cultivated in India or Burma, eggplant is related to tomato, pepper, and potato plants. Many varieties exist but the most common is the familiar oblong purple variety.
Eggplant is extraordinarily versatile, and it’s always eaten cooked. Here are some basic ideas!
Bake it: Prick the eggplant all over with a fork and then bake at 400 F for 30-40 minutes. This is a good way to prepare eggplant to puree for dip like thai eggplant dip (see recipe below)

Stuff it: Bake eggplant as described above for 20 minutes, then pull it out, scoop out the seeds and replace them with stuffing before returning to the oven for 15 more minutes.

Sauté it: Dip cubes of peeled eggplant in flour or eggs and bread crumbs and then sauté in oil until light brown. Try it seasoned with oregano and basil and throw in halved cherry tomatoes and spinach for the last 3-4 minutes or add curry powder and red pepper flakes and serve over lentils or brown rice.

Steam it: The whole eggplant will steam in 15-30 minutes over an inch of water. Try steamed eggplant with tomato sauce, mozzarella or parmesan, and your favorite fresh steamed greens like spinach or collards. Try it alone or over pasta.

Grill it: Slice eggplant into rounds and grill, or cube eggplant and skewer it along with other shish kebab veggies, like peppers and onions.

Fry it: Dip eggplant in a thin batter and fry in vegetable oil.

Or try one of these recipes:
Thai Eggplant Dip
3 medium eggplants, baked for one hour (until very soft)
4 cloves garlic
1 tablespoon minced fresh ginger (or powdered ginger to taste)
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon minced fresh cilantro
pinch of red pepper flakes (to taste!)
salt to taste

Remove the skin from the eggplants and add all ingredients to food processor. Serve with warm pita bread or vegetables to dip (try cucumbers!)
Eggplant Caponata
1 eggplant, cut in 1 inch cubes (about 2 lbs.)
1/2 c. olive oil
1 lg. onion, chopped
1 c. celery, chopped
1 sm. can tomato paste
1 c. water
1 sm. jar green olives with pimentos
2 oz. jar capers, rinsed to remove salt
2 tsp. sugar
1/4 c. vinegar
Salt & pepper to taste

Heat oil in a large skillet. Add onion and celery and cook until tender. Remove from pan and set aside. Add eggplant to skillet and saute until light brown. Remove from pan. To skillet add water and tomato paste. Stir until smooth and dissolved. Add all ingredients except sugar and vinegar and bring to a boil. Lower heat and simmer for 5 minutes. Add sugar and vinegar and stir well. Cook for 1 minute more. Makes about 2 quarts and keeps well in the refrigerator.

Keep eggplant unrefrigerated in a cool place or in the hydrator drawer in the fridge for one week. Most eggplant dishes will freeze well in an airtight container.



The word ‘radish’ is derived from latin ‘radix’ meaning root. Radish greens, like the greens of other root vegetables, are packed with nutrition. Toss tender baby greens into salad, or use mature greens in soups or stir-fry! Radish roots come in many different sizes, shapes, colors, and levels of spiciness! Radishes should show up in your local farmer’s market in the spring and again in the fall. Radishes store well, and mix nicely with other root vegetables. They are often interchangeable in recipes, and can also do pretty much anything a turnip can. Try mixing radishes in wherever you’d use turnips or even beets, or just use radishes instead! Or, if you’re one for the classics, try radishes fresh, sliced or cubed into salad or alone, drizzled with your favorite dressing or just a little lemon juice, olive oil, and salt for a simple side.

If you’re not crazy about radish’s spice, try them roasted with a little salt. Cooking calms their flavor a

Or, try one of these simple recipes (all of which would be just as delicious with the addition of turnips,
beets, carrots, parsnips or even potatoes!):

Roasted Radishes with Radish Greens

3 bunches small radishes with greens attached
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice

1. Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry.
2. In a large ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and
pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2
minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender.
3. Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens
and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and
season with salt. Serve the radishes right away.

Grilled Radishes

Molly Parr’s Grilled Radishes with Curried Yogurt Dipping Sauce | Truffle Cooking Community and Food Blog

20 ounces radishes, sliced
2 cloves garlic, minced
2 tablespoons butter, cut into small pieces
1 cube ice
salt and pepper to taste

1. Preheat the grill for high heat.
2. Place the radishes, garlic, butter, and ice cube on a double layer of aluminum foil large enough to
wrap contents. Season with salt and pepper. Tightly seal foil around contents.
3. Place foil packet on the grill, and cook 20 minutes, or until radishes are tender.

*** You could also do these in the oven the same way, in the foil packet, or in a baking dish.

1 1/2 cups grated daikon radish
2 teaspoons salt
1 clove garlic, minced
1/2 red onion, chopped
1 egg, beaten
1/2 cup Italian seasoned bread crumbs
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon chile-garlic sauce (such as Sriracha®)
1 1/2 cups vegetable oil for frying

1. Place the daikon in a large bowl and sprinkle with the salt. Refrigerate for 30 minutes.
2. Drain daikon. Stir in the garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce.
Mix well. Form into 8, small round patties.
3. Pour oil into a large skillet. Heat over medium heat. Fry patties in the hot oil until firm and nicely
brown, about 3 minutes per side. Drain on paper towels.

*** For less spice, leave off the chile garlic sauce and paprika or dip in sour cream or ketchup. To calm
down the radish flavor use half radishes and half potatoes. Daikon radishes have a great flavor, but you
can really use any variety you want in this recipe.

2 tablespoons butter
1 large onion, diced
2 medium potatoes, sliced
4 cups raw radish greens
4 cups chicken broth
1/3 cup heavy cream
5 radishes, sliced

1. Melt butter in a large saucepan over medium heat. Stir in the onion, and saute until
tender. Mix in the potatoes and radish greens, coating them with the butter. Pour in chicken broth.
Bring the mixture to a boil. Reduce heat, and simmer 30 minutes.
2. Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth.
3. Return the mixture to the saucepan. Mix in the heavy cream. Cook and stir until well
blended. Serve with radish slices.

Turnip Gratin (Just as good with radishes! Or both!)
Check out the source for photos of each step here

4 whole Turnips (probably 5-7 radishes, they tend to be smaller)
3 cloves (to 4 Cloves) Garlic
2 cups Gruyere Cheese (cheddar, gorgonzola, swiss, mozzarella – your favorite cheese would do
just fine here also)
4 Tablespoons (to 6 Tablespoons) Butter
Chicken Broth
Heavy Cream
Salt And Pepper, to taste
Fresh Herbs, to taste

Preheat the oven to 375º.
Start by peeling and thinly slicing the turnips and mincing the cloves of garlic. Grate about 2 cups
of Gruyere cheese.
In a large oven-proof skillet, melt 2-3 tablespoons of butter over medium-low heat. Place a single
layer of turnips on top of the butter.
Next, sprinkle a little of the garlic on top, then – and this is purely optional and really not all that
necessary – add a couple of tablespoons of butter.
Next drizzle a healthy splash of chicken broth over the turnips. Next, do the same with the cream.
Now add a nice layer of Gruyere – about ½ cup. Sprinkle a bit of salt, but not much as the cheese
is already salty.
Repeat these layers twice more. Sprinkle on some freshly ground black pepper.
Now pop the whole thing into the over and bake for about 20 minutes or until the top is hot,
brown and bubbly.

And if you’re feeling a bit adventurous, head here for a list of 10 unique radish recipes.

Radishes will keep for up to two weeks in a plastic bag in the fridge. Store greens separately, wrapped in a damp towel in the hydrator drawer, and use them as quickly as possible.

Only potatoes are produced at higher quantities than tomatoes in the U.S. The word tomato comes
from the Mayan ‘xtomatl’ (bonus points if you can figure out how to say that). Originally cultivated in
South America, the tomato spread across the world following the Spanish colonization of the Americas.
Despite the fact that it is botanically a fruit, the tomato is still widely considered a vegetable in cooking
and is even officially classified as a vegetable for customs purposes in the United States (there’s even a
supreme court decision regarding the tomato because of an 1883 tax on vegetables but not fruits: http://

There are oodles of varieties of tomato (more than 7500 to be exact) – not that you’d know that from
the spherical scarlet staple found at a grocery store near you. Those tomatoes are bred for shape (for
ease of packing) and their ability to be harvested green so that they can be gassed with ethylene when
they’re at or near their destination. The tomatoes at your local farmers market, however, are cultivated
for flavor. Heirloom tomatoes come in all shapes and sizes, and cherry tomatoes run from dime-sized and pearly white to purple and black striped zebras the size of golf balls, not to mention the classic cherry- red beauties. And don’t forget medium-sized meaty romas, ideal for sauces. If you aren’t crazy about tomatoes, pick up a new variety next time – their flavor might surprise you!

Check out four basic tomato sauces here! 
In the first two (and in any recipe!) you can switch canned tomatoes out for fresh:
To substitute fresh diced tomatoes for a 14.5-ounce can of undrained diced tomatoes, use approximately 1 1/4 cups of diced fresh tomatoes and 1 cup of liquid. If your recipe calls for a 28-ounce can of undrained diced tomatoes, use about 2 1/2 cups of diced fresh tomatoes and 1 cup of liquid. Use any liquid that seems appropriate for your recipe, such as water, broth or tomato juice. (

Fresh, in-season tomatoes don’t need a lot of messing with. Add them to shish kebabs, stuff them like you would a pepper, add them to grilled cheese sandwiches, top fried eggs with warm tomato and sautéed greens, or top sliced tomato with your favorite cheese and run under the broiler (kids love this!) or spread with guacamole or top with pesto and parmesan.

For a quick pasta dish (or just a lovely tomato-y snack or side) fry up some onions and/or garlic in olive oil or butter. Then add a couple handfuls of whole cherry tomatoes and sauté for a few minutes until the tomatoes are warmed through and maybe a little wrinkly. Toss with pasta or rice or eat on the side of fresh salmon or chicken breast. Salt and pepper to taste!

Try adding:
   hot peppers or red pepper flakes and cilantro
   fresh basil and parmesan cheese
   your favorite vinaigrette, balsamic, or rice vinegar
   steamed snap peas or broccoli
   baby greens (beet, turnip, spinach, chard, sorrel – you name it!)
   lemon juice

Or my personal favorite: prepare the tomatoes with greens and then fish them out of the pan and set aside. In the oil or butter left over, fry up half a handful of cheese curds (about 30 seconds on a side until golden brown). Throw the tomatoes and greens back in, swirl around in the pan, and then toss on top of your favorite crusty bread.

… And more easy recipes: 

2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
1/2 red onion, finely diced
1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
1 serano chili pepper (stems, ribs, seeds removed), finely diced
Juice of one lime
1/2 cup chopped cilantro
Salt and pepper to taste
Optional: oregano and or cumin to taste

Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for heat.

Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.

Let sit for an hour for the flavors to combine.
Makes approximately 3-4 cups.
Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, pinto or black beans.

Easy Gazpacho 
3 pounds (about 6 large) ripe, juicy tomatoes, cored
1 large cucumber (peeled if waxed)
1 medium onion
1 green pepper, cored
1 fresh jalapeño, seeded (optional)
3 cloves garlic, peeled
1/3 cup packed fresh parsley, cilantro or basil, or mix
1/3 cup red wine vinegar
1/4 cup mild extra virgin olive oil
2 teaspoons salt
Fresh ground pepper

Chunk the tomatoes, cucumber, onion, and green pepper. Slice the jalapeño into strips.

Dump the chunked tomatoes and garlic in the processor. Process until puréed.

Add the cucumber, onion, green pepper and jalapeño to the food processor, along with the herbs, vinegar, olive oil, and salt. Pulse until the vegetables are chopped but not yet puréed, still with some texture. Add pepper to taste.

Chill. Taste for seasonings: cold flavors lose strength, so you'll likely need to ramp up the vinegar, salt and pepper. Ladle into bowls and serve cold. If desired garnish with ice cubes, chopped fresh herbs or a dash of hot sauce, and serve with crackers or bread on the side.

Check out more tomato recipes here
and here
…and here too!

It’s funny how many recipes for tomatoes there are. Especially when the easiest way to eat a fresh-from-the-farm tomato is so easy: just toss it in your mouth!