Recipes

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Grapes are a type of berry that can be crimson, black, dark blue, yellow, green, orange, or pink in color. They can be eaten raw or used to make jam, juice, jelly, vinegar, wine, raisins, molasses, or grape seed oil. The U.S. is the third largest producer of grapes, after Italy and China. (Read more […]

A rutabaga is a root vegetable that originated as a cross between a cabbage and turnip. The vegetable is so popular in Sweden that the British actually call rutabagas “swedes”! (Read more on Wikipedia.) Preparation Rutabagas can be prepared just like turnips, potatoes, and many other root vegetables. Wash and peel the skin, cut into […]

The grapefruit is a subtropical citrus fruit that was first discovered in Barbados. It is a naturally occuring hybrid between the Jamaican sweet orange and the Indonesian pomelo. The skin is a yellow-orange color and the pulp can be either red, pink, or white. The flavor ranges from highly acidic and bitter to sweet and […]

2 cups all-purpose flour3/4 tsp salt1/2 tsp baking powder1 tbsp chopped fresh rosemary1 1/2 sticks (3/4 cup) unsalted butter, softened2 tbsp mild honey1/2 cup confectioners sugar1 tbsp granulated sugar small rosemary sprigs, for garnish (optional) Preheat oven to 300° F.  Whisk together flour, salt, baking powder and rosemary in a bowl. Mix together butter, honey […]

Thai basil is a special kind of basil from Southeast Asia with a distinctive, almost spicy, anise-like flavor that is more stable under high cooking temperatures than sweet basil. Varieties Thai basil has small, narrow leaves and its stems have a purplish-hue. Preparation Thai basil is a versatile herb that can be eaten raw in […]

Tarragon is a perennial herb with narrow, pointed grayish-green leaves and a distinctive licorice-like flavor. Quality French tarragon is never grown from seed because the plant’s flowers are sterile. Instead, the plant is propagated by root division. Varieties Russian tarragon looks similar, but is coarser and significantly less flavorful than the French variety. We recommend […]

Green beans go by many names, including string beans, french beans, snap beans, and runner beans. As opposed to other beans that are usually dried, green beans are eaten fresh, with their pod and all! Preparation Snap off the ends of each green bean and rinse thoroughly under cold water. From there, you can either […]

Husk cherries are small, pale orange fruits that grow enclosed in a crinkly, paper-like husk. Members of the nightshade family, husk cherries are much like a tomato in texture, but their flavor is deepened by slightly sweet and tropical undertones. The extra flavor is sometimes described as a combination between a pineapple and a strawberry […]

Bell peppers (or “capsicum” in British English) are technically fruits that originated in Mexico, Central America, and northern South America.The color can be green, red, yellow, or orange depending on when the peppers are harvested. Green peppers are generally less sweet and slightly more bitter than the other colors since they are harvested earlier. Storage […]

Celeriac is one of the homelier of vegetables, but it doesn’t make it any less delicious. Celeriac, also known as celery root, is a type of celery that’s grown for its root instead of its stalk. You can use celeriac in almost any recipe that calls for root vegetables. Preparation Fill a large bowl with […]

The sunchoke, which is also called a Jerusalem artichoke, is a species of sunflower that is native to eastern North America. The edible part is the tuber, which resembles ginger in appearance, but has a taste similar to an artichoke. (Read more on Wikipedia.) Storage Tips Sunchokes should be kept in a cool, dark, and […]

With its purple-red leaves and white veins, radicchio looks like a shrunken version of red cabbage, but it’s actually a member of the chicory family. Radicchio has a distinct, bitter yet tender flavor that’s desirable for bold, Italian salads. It’s often found in mesclun salad mixes, but when used properly radicchio can stand up well […]

The carrot is a root vegetable native to Europe and Southwestern Asia. While the whole plant is edible, the most commonly eaten part is called the taproot, which is usually orange in color but can also be purple, white, red, or yellow. (Read more on Wikipedia.) Storage Tips If your carrots arrive with greens, remove […]