Greens: Spinach, Broccoli, Kale, Chard, Broccoli Raab, Collards

  • Leafy greens are a great side to any meal when sauteed with olive oil and garlic.  Collards are generally cooked longer than the rest of these more delicate greens and soften up well with liquid like veggie broth.
  • Greens can be added to pastas or soups, omelettes and quiches when gently braised, steamed, or roasted.

  • Spinach, Broccoli, and Kale can all be used raw in salads. Try massaging your kale to soften it up!

Salad Greens: Salad Mix, Arugula, Baby Lettuce, Head Lettuce

  • Our salad mixes and head lettuce are triple-rinsed all summer; just add dressing!
  • If you have too much salad mix or arugula it can be quickly sauteed and added to pasta salads, egg dishes, rice, etc.

Hardy Brassicas: Brussels Sprouts, Cabbage and Kohlrabi

  • These are all great in raw salads, coleslaw, stir fried, and oven roasted with olive oil, salt and pepper.

  • The flavor of Brussels sprouts pop when caramelized with a little oil over high heat.  Try cooking them with bacon or bacon fat!

  • Cabbage is delicious braised in the oven with liquid.

  • Kohlrabi is traditionally prepared in an au gratin.  It is also great raw in salad or cut into spears for dipping in hummus or peanut dressing.

Roots: Carrots, Beets, Potatoes, Sweet Potatoes, Parsnips, Rutabaga, Celeriac, Daikon, Turnips

  • Root veggies, a staple of both our winter and summer shares, can be prepared in a diversity of ways: roasted, in soup, as a puree, in pot pie, as oven fries, shredded and fried in latkes
  • Carrots, turnips, and daikon are often used raw shredded or sliced in salads, carrots and daikon are used in kimchi, and all of these are great sliced for snacking.  Beets are also good when shredded raw in salads.

  • Many roots can be steamed and served as a side.

Onions and Fennel:

  • Sauteed, caramelized, roasted, pickled, and shaved raw into salads.

Herbs: Basil, Cilantro, Scallions, Dill

  • Fresh in salads, slaws, tacos, soups, stews, pesto, sandwiches, wraps, dressing.

Winter Squash: Butternut, Acorn, Delicata, Winter Sweet

  • The easiest way to prepare a winter squash is to slice it in half, remove the seeds, place squash cavity side down and roast until caramelized.  Once it is fully cooked the squash separates easily from the skin and is great for a puree or soup.
  • Delicata has a thin edible skin making it more versatile.  It is great sliced and baked with olive oil and salt.  It is also delicious sauteed with butter or oil and other veggies

  • Acorn is commonly baked cavity side up with a little butter and maple syrup in the “bowl”.

  • All of these are delicious peeled, cubed and roasted with olive oil, salt, and pepper.  

Summer Favorites:  Eggplant, Peppers, Zucchini and Summer Squash

  • All of these are great for the grill when coated in a little oil.  A quick sautee on the stovetop is also great.

  • Peppers are particularly great roasted at a high temp until the skin is blackened. Once they have cooled the skin will slip right off.

  • Eggplant is best fully in cooked in a good amount of fat/oil for a juicy texture.

  • Zucchini and peppers are also commonly eaten raw in salads or for dipping.


Some of our favorite sites for recipes:

NY Times


Smitten Kitchen

Minimalist Baker