Recipes

Onions are one of the most widely used vegetables for cooking all over the world. They are normally available in red, yellow, and white, with each variety varying in pungency and sweetness. Before bulbing occurs, onions can be harvested and used as scallions. (Read more on Wikipedia.) Storage Tips Store onions in a cool, dry, […]

Cranberries are indigenous to the Americas and are a major commercial crop for many U.S. states. In fact, Massachusetts is actually the second largest producer of this fruit! Cranberries are usually dried or processed into juices and sauces, but a small amount is also available fresh. Many consider the berries to be too tart to […]

Peas belong to the legume family of plants, which bear pod-shaped fruits that enclose the seeds, which we call beans. Peas are actually one of the few legumes that are eaten fresh, as opposed to most beans that are usually dried first. Preparation Remove the shell from peas right before cooking them for the best […]

1 blood orange, sliced into 1/8-inch rounds, peel intact 4 scallions, cleaned and trimmed, sliced on the diagonal into ¼-inch slices 2 1/2 tbsp olive oil, separated Salt and freshly ground black pepper, to taste 4 cups mixed salad greens 1/4 cup fresh mint leaves 1/4 red onion, thinly sliced 2 tbsp lemon juice Optional: […]

The orange is the most commonly grown tree fruit in the world! It is thought to have originated in Southeast Asia but today, the top two producers are Brazil and the U.S. (with American oranges mostly coming from Florida). (Read more about oranges on Wikipedia.) Regreening:You may notice that Florida citrus has a slightly green […]

Arugula (or “rocket” in British English) is a leafy green vegetable native to the Mediterranean region. It has a strong, peppery taste and is commonly eaten raw in salads. (Read more about arugula on Wikipedia.) Storage Tips Store unwashed arugula in a plastic bag in the vegetable drawer of your refrigerator. Use as quickly as […]

2 lbs parsnips, peeled, quartered lengthwise and cut into 2-inch lengths4 tbsp (1/2 stick) butter1/4 cup mustard seeds3 tbsp pure maple syrup 2 tbsp Dijon mustard Steam parsnips over medium heat until tender, about 10 minutes. Transfer to paper towels to drain. Melt 1 tbsp butter in a small skillet over low heat. Add mustard […]

Collard greens are green leafy vegetables, closely related to kale. They are a staple in southern U.S. cuisine, where they are enjoyed year round with smoked meats and cornbread. (Read more on Wikipedia.) Preparation Cut off the stem and the tough central vein. For quick cutting, stack several leaves on top of one another, roll […]

Although basil is commonly associated with Italian cuisine, this herb actually originated in India. It is generally added to dishes right before serving, as the flavor is quickly lost during cooking. (Discover the 5 Best Basic Basil Facts.) Storage Tips Basil is very chill sensitive! It does best stored at 50 degrees F. In The […]

Cauliflower is a cruciferous vegetable that belongs to the same family as cabbage, broccoli, and brussel sprouts. While the most common variety has white flower buds, the buds can also be purple, orange, or green. (Read more on Wikipedia.) Preparation Remove the outer leaves and cut off the large stalk. Cut the florets from the […]

This includes all non-green bell peppers, from red to orange to yellow! 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. Generally, red, yellow, and orange peppers are sweeter […]

While the exact origins of the apricot are unknown, many believe the fruit to be native to China. The fruit resembles a small peach, with a surface that can be either smooth or fuzzy. Compared to a peach tree, the apricot tree can tolerate colder temperatures and therefore grows well in continental climates. (Learn more […]

Nectarines are very closely related to peaches, but are distinguished by their smooth, rather than fuzzy, skin. The flesh can be either white or yellow and is usually sweeter than peaches. (Read more about nectarines on Wikipedia.) Storage Tips In general, the nectarines we deliver should be stored in the refrigerator and left out on […]

The kiwi is an edible fruit that was originally called the Chinese gooseberry. The fruit was renamed in the 1950s by New Zealand exporters to “kiwifruit”, which refers to both New Zealand’s national symbol (the kiwi bird) and to the colloquial name for New Zealand people. The fruit is commonly oval-shaped, with a fuzzy brown […]