Harvest A to Z
Many of the veggies names on this page link to our recipe page. Check them out!
I
J
N
Q
U
V
XYZ
An Italian mustard green with a nutty flavor. It can be quite spicy in the early summer, but fall harvested crops are much milder. Eaten raw on sandwiches or in salads, or braised. John likes it as a substitute for spinach in quiche.
ASIAN GREENS
The most common Asian mustards will be Bok Choi and Tatsoi, two mild flavored types that are good in stir-fries. These will be available spring and fall. In the fall there will be various other oriental varieties such as Tokyo bekana, mizuna, and Hon tsai tai.
also called Snap beans. Contain vitamins A and C, calcium, potassium and magnesium. To prepare, steam until bright green and just tender (10-15 minutes). For salads plunge in cold water after cooking. John grows an heirloom variety called Rattlesnake, which has purple streaks and is very sweet and tender. See also fava, lima and edamame/soy. Available summer and fall.
BEANS, YELLOW WAX
Similar to green beans, but with little vitamin A. Same preparation as green beans. John grows an heirloom variety called Dragon Langerie (Tongue) that is yellow with purple streaks. Available summer and fall.
BEETS
High in folates and potassium. Greens are edible and high in vitamins A and C, calcium and magnesium. Beets can be boiled, steamed or roasted whole. Roasting brings out the sweetness best. If roasting, do not peel--slip skins off after cooking. Beets can also be grated and eaten raw in salads, or pickled. In addition to the red variety, there are golden, white, and Chioggia, an Italian heirloom sometimes called Candy Cane because of its white flesh with red rings. Available through most of the season.
Bok choy, which may be written as bok choi, bak choy, or pac choi, is a traditional stir-fry vegetable from China. The bok choy growing season is limited to the cooler weather of spring and fall. To store it, wrap bok choy in a damp towel, or put in a plastic bag and place in the hydrator drawer of the refrigerator. Store for up to one week. Leaves will lose integrity and wilt if allowed to dry out.
Cooking Tips. For stir-fry, separate leaf from the thick, white stem and chop both into 2" wide diagonal chunks. The stem pieces should be added to the stir-fry several minutes before leaves, as they need a longer cooking time. Bok choy can complement a stir-fry with other vegetables, or can be the stir-fry. Bok choy, like other leafy greens, can be simply steamed. (Again, start stems cooking first.)
High in vitamin A and calcium. Leaves and stalk are also very nutritious and make a
great base for cream of broccoli soup. Can be steamed or eaten raw. Available in early summer and again in October and November.
BROCCOLI RAAB
Another Italian green in the mustard family. This can only be grown in the fall and even then it is rather difficult. Often stir-fried with garlic.
BRUSSELS SPROUTS
High in vitamin A, folates, calcium and potassium. Boil or steam. Available in late fall.
High in calcium and potassium, some vitamin A and C. Also a good source of indoles, a phytochemical that has anti-cancer properties. Can be boiled, steamed, sautéed, or eaten raw. Available throughout the season.
CHINESE OR NAPA
A lettucy type with an open head. Great raw or sautéed
GREEN
The typical type, there is also Savoy with a wrinkled and slightly softer leaf.
RED
Same nutrition as green, but with additional pigments that have been identified as having anti-oxidant and anticancer properties.
CARROTS
High in vitamin A (beta-carotene) as well as two other carotenoids- alpha-carotene and lutein. Lutein has been identified as important in protecting the eye from free radical damage, and maintaining vision. In addition to the regular orange types, there are white, red, yellow and purple skinned varieties. Steamed, boiled, or eaten raw. Available throughout the season.
CAULIFLOWER
High in vitamin C, folates and phytochemicals. In addition to the common white type, there are yellow, green, and purple varieties. Can be steamed, boiled, or eaten raw. Available in late spring and again in late fall.
CELERIAC
Or Celery root has similar nutritional value to celery. It can be boiled, steamed, baked or grated and eaten raw. Popular in Europe, it is often mixed with mashed potatoes. Available in fall.
CELERY
High in vitamin C, folates and potassium. Low in calories. The celery from Starbrite Farms will not be blanched like supermarket celery. It will be darker green and stronger tasting. Use the outer stalks to flavor soups or stews and the inner paler stalks for salad. Available summer and fall.
CHICORY
A group of greens, closely related to lettuce, but with a much more bitter flavor.
Rich in vitamins A and C, folate, riboflavin, B-6, calcium, magnesium, and potassium. Eaten raw in salads, braised or added to soups. When eaten raw usually combined with an acidic ingredient, such as lemon juice or other citrus fruit, to mitigate the bitterness. See also Dandelion, Endive, Escarole, Radicchio
COLLARD GREENS
See Kale.
CORN
High in vitamin C and folate, and a good source of fiber. For best flavor, boil or steam no longer than several minutes. Roasting or grilling produces a stronger flavor. Available summer.
CUCUMBERS
Mostly water, cukes contain few nutrients, but do have some folate and vitamin A. Most of the nutrients are in the skin, so don’t peel them. There are several varieties-gherkins, the small pickling type, long slender seedless/burpless types, as well as heirloom varieties with yellow or brown skin. Summer and fall.
Italian dandelion is the type usually grown, though it is not a true dandelion. See Chicory.
EDAMAME/SOY BEANS
High in protein, minerals, especially selenium and B-vitamins. Boil or steam whole pods for 10-15 minutes. After cooling, slip beans from pod with teeth. Available in early September.
EGGPLANT
Mostly water, it does contain some potassium and folate. There are numerous varieties and sizes, with skin colors ranging from white, to green, pink and purple. Eggplant must be cooked because it contains a heat-sensitive toxin. Can be baked, grilled, stewed, or fried. Often salted before cooking to draw out moisture and minimize bitterness. Summer and fall.
ENDIVE/FRISEE
A frilly leaved green, resembling lettuce. Generally eaten raw, a common ingredient in spring mix or Mesclun salads. See Chicory.
An Italian favorite, also resembles lettuce, but with tougher leaves with thicker white stems. Sometimes eaten raw, but usually braised, or in soup with white beans. See Chicory.
Also known as Broad beans, they are rich in protein, B-vitamins, potassium and magnesium. Remove beans from pod and boil for 2-3 minutes, plunge into cold water, remove the skin and return to boiling water. Cook for another 15-20 minutes. Do not eat raw! The cooked beans can then be mashed, tossed in salads, or sautéed with garlic and tossed with pasta. Available in early summer.
FENNEL/FINOCCHIO
Also sometimes called anise, this licorice-flavored bulb is not a significant source of nutrients. It does add great flavor to salads or stews. A delicious addition to roasted root vegetables. Can be prepared steamed, roasted, or sautéed. Throughout the season.
Contains many phytochemicals with antioxidant, antibiotic, and immune-promoting properties. The varieties of garlic John grows are hard-neck types, with fewer and larger cloves, and superior flavor to the soft neck white varieties commonly encountered.
GARLIC SCAPES
the emerging flower head stalks of the garlic plant, these are available at the start of the season. These have a strong garlic flavor and can be used in a manner similar to scallions, or grilled, sautéed, or pureed to make a pesto-like condiment. Add them to other dishes or to flavor soups. They will keep for a very long time in the fridge, so you don’t need to try to use them up quickly.
GREENS
Most of the miscellaneous greens you will receive are in the Mustard family. They are a source of vitamin A, folate, and calcium. Some can be quite spicy, but cooking will temper the heat somewhat. John plants primarily more mild flavored types. Can be steamed, braised with garlic or onion, added to soups or eaten raw in salads. In addition to common varieties (see ARUGULA, ASIAN GREENS, BROCCOLI RAAB), you may encounter Vitamin green, Red giant, and Green wave. Greens are available throughout the season.
GROUND CHERRIES
A close relative of the tomatillo, but smaller and much sweeter with a nutty and tropical fruit flavor. Can be eaten raw or made into jam. The small golden fruit, encased in papery covering, fall to the ground when ripe, hence the name. Do not eat any green fruits!
BASIL, CHERVIL, CHIVES, CILANTRO, DILL, MARJORAM, OREGANO, PARSLEY, SAGE
KALE/COLLARDS
Two leafy members of the brassica family (Broccoli, Cabbage) that do not form heads or flower buds. High in vitamin A, vitamin C, folate, and calcium. Also contain phytochemicals. There are many varieties of kale, such as Red Russian, Winterbor and Redbor. John’s favorite is Lacinato, also called Dinosaur or Black Italian. It has the darkest green color, a more tender leaf, and the sweetest flavor, especially in the fall. Best prepared by steaming or added to soups. Available throughout the season.
KOHLRABI
Grown for its bulb, the name means cabbage turnip. High in vitamin C and potassium. It can be eaten raw, baked, boiled, or steamed. Good addition to soups. Grated, it can be used in place of cabbage to make kohl-slaw. One of John’s market customers suggests peeling and slicing in thin rounds in place of crackers for hors d’oeuvres. Available throughout the season.
High in potassium, with some protein and folic acid. To prepare, shell and steam for 5-10 minutes. Do not overcook! Fresh limas are very sweet, nothing like starchy dry lima beans.
LEEKS
An Onion family plant that produces a thick stalk rather than a bulb. Leeks do not contain large amounts of nutrients, but do contain some of the same phytochemicals as garlic. They can be baked, broiled, boiled or sautéed. A key ingredient in French vichyssoise soup as well as potato leek soups of other cuisines. Available throughout the season.
LETTUCE
A good source of vitamin A and C. Nutritional value varies somewhat by variety. Romaine and Loose-leaf Types are five times higher in vitamin C and five to 10 times higher in vitamin A than Iceberg. Romaine and Butterhead varieties are a source of folate. John grows many different types of lettuce, including heirloom varieties. You know what to do with it! Lettuce is primarily an early and late season crop.
The nutritional value of melons varies with variety. Honeydew melons are rich in vitamin C and potassium, while cantaloupes are a good source of vitamins A and B-6. John grows many different types of melons- cantaloupes, honeydews, Korean melons, as well as tropical melons called Gallia that have a green flesh and a unique flavor. Melons are one of the most difficult crops to grow, with many insect and disease pests. They prefer hot, dry weather but need a consistent supply of water. Summer.
MIZUNA
Also known as spider mustard. Mizuna has tender leaves and a pleasant, peppery flavor.
As with leeks, onions are not rich in vitamins, but are a source of phytochemicals. At the beginning of the season, you will receive scallions or green onions, followed by sweet onions, which have a mild flavor, but do not store well. Later in the season there will be white, yellow, and red skinned varieties, which keep reasonably well.
A source of vitamin C, folate, and potassium. They can be boiled, steamed, or roasted. Parsnips require a long growing season. They are one of the first crops planted in the spring and are not harvested until Mid-October, attaining the most sweetness after a frost.
A source of vitamin A, potassium, and some B-vitamins. Edible pod varieties are also rich in vitamin C. There are three types: English or Shell peas must be removed from the pod. They should be eaten as soon as possible as the sugars are converted to starch over time and can become somewhat bitter. Sugar Snap and Snow peas are eaten whole, after removing the string that runs the length of the pod. Peas can be boiled, steamed, sautéed, or eaten raw. Cook only briefly- until a bright green color is achieved. Early season crop.
PEPPERS
High in vitamins A and C. Red and orange peppers have more of these vitamins than green ones. John grows many different varieties of peppers, including several heirloom varieties, purple, chocolate, and Italian frying peppers. All red, yellow, and orange peppers begin as green fruit, requiring an additional 2-3 weeks to ripen and achieve their final color. Eaten raw or sautéed. Summer and fall.
POTATOES
A good source of vitamins C and B-6, and potassium. They also contain some protein. This New World plant originated in the Andes Mountains of Peru, where the Incas once cultivated more than 800 varieties. John grows about 25 different types with various skin and flesh colors, including some with pink or blue flesh. Baked, boiled, fried, or microwaved-you know what to do with these! Store in a paper bag in a cool place, do not refrigerate. Potatoes should not be exposed light, as they will turn green. Green parts contain a toxin called solanine, which accumulates in the liver. Remove any green areas before preparing. Summer and fall.
PUMPKINS
These are primarily ornamental, but all pumpkins can be cooked and used for pie, breads, or soup. Some varieties, such as Long Island Cheese, and New England Pie, are preferred for cooking purposes. High in vitamin A. Best steamed or roasted. Summer and fall.
Another Italian favorite. The typical variety forms a small red head, the size of a softball, but there are also green and red open headed types, similar in appearance to Romaine lettuce. Can be braised or mixed in salads. Also common in Mesclun salad.
RADISHES
High in vitamin C with bioflavanoids and indoles with anti-cancer properties. There are many different varieties, including Watermelon, which has a red interior, and the large white Japanese types called Daikon. Will keep for many weeks in the fridge, remove leaf for longer storage. Available in early summer and throughout the fall.
RED MUSTARD
This has a pungent, peppery flavor that adds zip to salads. You can cook it, too.
RED ORACH
Also known as mountain spinach, though not related, it can be prepared and used as a spinach substitute.
High in vitamins A and C and a good source of many B-vitamins, calcium, iron and magnesium. Although high in minerals, the presence of oxalic acid inhibits the body’s absorption of these nutrients. Cooking destroys much of the oxalic acid, making the minerals more available. If eating raw, combining with a fruit or vegetable high in vitamin C is said to improve mineral absorption. Spinach is a cool weather crop, so it will be available in early summer and again in the fall.
SUMMER SQUASH
A source of vitamins A and C and lutein, a phytochemical important in maintaining vision. Varieties include zucchini, yellow crookneck, patty pan, and Zephyr, a half yellow and half green type with a slightly nutty flavor. For zucchini, John selects varieties that have the darkest green flesh, because they contain the highest amounts of lutein. Can be steamed, sautéed, or eaten raw. Summer.
WINTER SQUASH
High in vitamin A and a good source of vitamin C, potassium, and fiber. There are many different varieties such as butternut, acorn, delicata, buttercup and spaghetti. It can be boiled, steamed, baked, or microwaved. All winter squash has a hard outer skin and will keep a long time without refrigeration. Available beginning in early fall.
SWEET POTATOES
High in vitamins A and C, and a source of vitamin B-6, potassium and fiber. They can be boiled, baked, or microwaved. Available in Mid-October.
SWISS CHARD
High in vitamin A and a source of calcium, potassium and B-vitamins. In the same family as beets and spinach, chard has the same slightly earthy flavor as beet greens. Can be steamed or sautéed. Available throughout the season.
Also known as spoon cabbage. This has an interesting spoon-like shape and a peppery flavor.
TOMATOES
High in vitamin C and a good source of vitamin A and some B-vitamins. Also contains lycopene, an antioxidant, which may prevent certain types of cancer. John grows many different types of tomatoes, including many heirloom varieties with unique characteristics and superior flavor. You know what to do with these! Available from late July until Mid-October.
A relative of the tomato, which produces a small green fruit surrounded by a paper husk. It is the primary ingredient in Mexican salsa verde. It is a source of vitamin C. Can be boiled or roasted. Not palatable raw.
TURNIPS
A good source of vitamin C, with some calcium and potassium. The variety John grows primarily is called Hakurei, a Japanese type that is considered a salad turnip. They are mild and sweet and do not have the strong turnip flavor to which many object. They can be sliced thinly and tossed in salads or cooked (steamed, roasted, or sautéed). They also feature tender, delicious, and nutritious greens. Available briefly in early summer, but more consistently and with better quality in the fall.
Contains some vitamin A and C and is a source of lycopene. Available once or twice in late summer
