Vegetable Availability Calendar and Descriptions
Please note, months available are approximate and subject to change.
Arugula
Peppery and nutty flavor. Use raw in salads or toss onto a hot pizza just before serving so it wilts slightly without losing its bite.
Asian Greens
A broad category (like Tatsoi or Mizuna) with mild mustard notes. Quick-saute with ginger and soy sauce or use as a base for a hearty stir-fry.
Beets
Sweet, earthy root vegetables with edible greens. Roast, grate into salads, pickle, or blend into hummus. Use greens is soups, sautes, pesto
Bok Choy
Crisp white stems and tender green leaves. Halve them lengthwise and sear face-down in a hot pan, great in soups and stir fries.
Broccoli Raab
Famously bitter and earthy. Blanch, saute, or add to hearty soups.
Broccolini
Tender, mild broccoli-like stems with small florets. Delicious roasted, grilled, or sautéed.
Cabbage
Crunchy and versatile. Slice thin for slaws, or roast thick "steaks" until caramelized.
Carrots
Crisp, sweet roots great raw or cooked. Roast with herbs or shave into salads.
Chard
Colorful leafy greens with tender stems. Sauté with garlic or use in frittatas.
Cucumber
Cool and refreshing. Slice into salads or make quick refrigerator pickles.
Eggplant, Fairytale
Small, striped eggplants with creamy texture. Roast whole or grill quickly.
Eggplant, Italian
Classic globe eggplant perfect for hearty dishes like parmesan or roasting.
Escarole
Sturdy, slightly bitter chicory. Classic in "Beans and Greens" soup.
Fennel
Licorice-scented bulb. Shave thin for salad or roast for a sweet, mellow flavor.
Fennel Flowers
Tiny yellow blossoms with concentrated anise flavor. Use as a finishing garnish.
Flower Bouquet
Seasonal cut flowers. Trim stems and refresh water often for longest life.
Garleeks
A cross between garlic and leeks. Use the whole plant—whites like garlic, tops like scallions.
Garlic
Traditional cured bulbs. Roast whole in foil for a spreadable sweet paste.
Garlic Scapes
Curly shoots with mild garlic flavor. Great for pesto, grilling, or stir-fries.
Garlic, Fresh
Fresh farm garlic with bold flavor. Use raw, roasted, or in dressings.
Garlic, Green
Immature garlic like a thick scallion. Milder than cloves; great for subtle aroma.
Ginger, Fresh
Zesty and juicy. If very fresh, no need to peel—just grate into tea or marinades.
No Recipe
Hakurei Turnip
Sweet "Salad turnips." Best eaten raw like an apple or lightly glazed in butter.
Herbs
Fresh seasonal herbs. Brighten salads, marinades, or cocktails.
Kale, Curly
Hearty ruffled leaves. Excellent in soups, smoothies, and sautéed.
Kale, Lacinato
Dark, tender "Dino" kale. Massage into salads or roast into chips.
Kohlrabi
Tastes like broccoli stem mixed with water chestnut. Peel and slice for dipping.
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Lettuce, Head
Crisp and tender. Store dry and chilled for maximum shelf life.
Napa Cabbage
Sweeter and softer than green cabbage. Great for stir fries or kimchi.
Onion, Sweet White
Sharp and versatile. Use in sautés, soups, and roasting.
Onion, Tropea
Sweet Italian heirloom onion. Delicious raw in salads or grilled.
Peas, Sugar Snap
Sweet edible pods. Snacking raw is best; cook for only 2 mins to keep the snap.
Pepper, Jimmy Nardello
Sweet Italian frying peppers. Excellent blistered, sautéed, or grilled.
Pepper, Shishito
Mild Japanese peppers. Best blistered in a hot pan with flaky salt.
Pepper, Sweet
Colorful and juicy. Great raw, roasted, or stuffed.
Peppers, Hot Mix
Spicy variety. Use carefully in salsas, sauces, and pickles.
Peppers, Jalapeno
Spicy and bright. Remove ribs and seeds to reduce the heat.
Potato, Fingerling
Small and creamy. Roast whole or smash for crispy edges.
Potato, Nibblers
Tender bite-sized potatoes. Roast or boil with herbs and butter.
Potato, Red
Waxy variety that holds shape. Ideal for potato salad and soups.
Potato, White
Creamy and all-purpose. Excellent for pan-frying or boiling.
Potato, Yellow
Buttery texture. Great for mashing, roasting, and baking.
Purslane
Lemony succulent green. Add raw to salads, tacos, or grain bowls.
Radicchio
Deep purple and bitter chicory. Bold crunch for salads.
Radicchio, Chioggia
Classic "red ball" variety. Shred for salads or grill with balsamic glaze.
Radicchio, Rosalba
Stunning pink chicory. Mild and tender; best raw to preserve color.
Radicchio, Treviso
Elongated like Romaine. Silky and sweet when grilled or roasted.
Radicchio, Variegato di lusia
Speckled cream leaves. Delicate flavor perfect for elegant salads.
Radish, Daikon
Mild and large. Great pickled, roasted, or added to soups.
Radish, Red
Peppery and crisp. Enjoy raw with salt and butter or in tacos.
Radish, Watermelon
Fuchsia interior. Slice thin to show off the sunburst look for avocado toast.
Salad Mix
A blend of young, tender leaves. Perfect for any quick fresh salad.
Scallions
Fresh green onions. Use whites for cooking and greens for garnish.
Squash, Winter
Butternut, Acorn, or similar. Roast with maple syrup or savory sage.
Tatsoi
Spoon-shaped green. Sturdier than spinach; great raw or steamed.
Tomatillos
Tart and citrusy. Roast and blend with lime for fresh Salsa Verde.
Tomato, Red
Juicy and sweet. Never store in the fridge to preserve flavor!
Tomato, Heirloom
Flavor-packed heritage varieties. Enjoy fresh with olive oil and basil.
Tomato, Cherry
Bite-sized sweet tomatoes. Perfect for snacks, salads, and roasting.
Zucchini
Summer squash. Grill, sauté, spiralize, or bake into breads.
Zucchini Blossoms
Delicate flowers. Stuff with cheese, fry lightly, or add to pasta.
