Tomatoes are an ancient crop, thought to have originated in Central America centuries ago. While the tomato has become associated with Mediterranean cuisine, they were are relatively late arrive to the European pantry, not arriving until the 16th century. FIELD GROWN USDA STANDARDS US #1 US Combination US #2 US #3 SIZING Sizing of round tomatoes is…
Forelle pears are crisp, juicy, and sweet. This is a great pear for eating out of hand. They start out with a yellow and greenish background with a red speckled appearance, and the red will deepen as they ripen. Forelle means “trout” in German as it resembles the speckled appearance of a trout. The red…
Juicy and sweet, d’Anjou pears have an excellent texture. They are an all-purpose pear that can be used for poaching, baking, cooking, and eating out of hand. There are two main families of pears: European and Asian. European is the most common and what we think of when referring to a pear with their elongated…
Tarragon (Artemesia dracunculus L.), is a classic herb in French cuisine, and along with chervil, chives, and parsley is one of the “fines herbs”. It is a robust herb and aromatic, with a slight bitter licorice note, along with hints of mint. Tarragon plays a starring role in the classic Bearnaise sauce, which is a…
Thyme (Thymus vulgaris L.) is related to oregano and mint and is an herb that can be used fresh or cooked. When used fresh, the small leaves are usually stripped from the thin woody stems, and no further chopping is usually needed. The raw herb can be added to dressings or marinades and adds a…
Sage (Salvia officinalis), is a member of the mint family (Lamiaceae). Like most plants, there are many varieties grown, but the most common used in the kitchen is common or garden sage. Sage is used in soups and stuffings, and is a strongly flavored herb that goes well with meat, particularly pork and poultry. It…
Rosemary (Rosemarinus officinalis), is an herb that has a unique flavor and aroma. It is aromatic with notes of resinous pine, menthol, and camphor and it is wise to exercise caution–too heavy of a hand and it will overpower the dish as it can be bitter. Rosemary has thick, woody stems and the tough, pine…
Bay leaves, (Laurus nobilis), are one of those humble behind-the-scenes kitchen staples you don’t hear too much about, but are in everything. Why? They are aromatic and used foundationally in stocks, sauces, rice dishes, beans, stews–really any dish that requires long slow cooking usually benefits from the addition of bay leaf. The common thread here…
Pattypan and Sunburst squash are summer squash, which are are the young fruit of Cucurbita pepo and members of the Cucurbitaceae family. They are a variety of marrow squash. Melons and cucumber also share in the family tree and are Cucurbits. There are two “types” of squash: summer squash and winter squash. What is the difference?…
The parsnip (Pastinaca sativa) is not a carrot. It might look like a pale carrot, it might taste somewhat like a carrot, but it is not a carrot. The parsnip is a relative of the parsley family, and to look at the leaves, you will see the resemblance. However, they are usually sold commercially without…
Looking at it, you would think fennel is related to celery, but it is in fact, related to the carrot. There is a seed variety and a vegetable variety. The vegetable you eat is commonly “Florence fennel” (Foeniculum vulgare) is sweet and has that classic edible swollen stem. It is also referred to as Finocchio…
Collard greens are members of the Brassica oleracea acephala group, which means, they grow without a head–like a cabbage would. We all know fruits and vegetables are healthy, but certain members of the Brassica group, known as Cruciferous vegetables, carry with them some known health benefits. As the plant-based trend moves mainstream, certain vegetables can…
The cucumber (Cucumis sativus L) is a member of the Cucurbitaceae family, and belongs to the same family as squash and melons. It grows on a climbing plant that is 3 to 10 feet long; the plant’s tendrils allow it to cling to other plants or objects. The fruit emerges after the plant’s large yellow…
Red cabbage is a member of the Brassica oleracea L. var. capitata group. We all know fruits and vegetables are healthy, but certain members of the Brassica group, known as Cruciferous vegetables, carry with them some known health benefits, a quick Google search will find dozens of sources to read. In the case of red…
Green cabbage is a member of the Brassica oleracea L. var. capitata group. We all know fruits and vegetables are healthy, but certain members of the Brassica group, known as Cruciferous vegetables, carry with them some known health benefits. There are many varieties of cabbage grown, but green (white) or red cabbage are the most…
Belonging to the Brassica family, specifically the Brassica Rapa Chinensis group, Bok choy is also known as Pak-choi, Chinese white cabbage, Tsoi sum, and Yow choy. There are many varieties grown, but they mostly come in two sizes: full size and baby. Baby Bok choy is also called Shanghai bok choy. Bok choy has crisp,…
Scientific Name: Citrullus lanatus. Usage: eaten fresh (cubed, sliced, etc.), also used to flavor summer drinks and smoothies; often used in fruit salads. Watermelon rinds are also edible, and sometimes used as a vegetable. In China, they are stir-fried, stewed, or more often pickled. Outside Coloring: green and yellow or cream. Shape: round to oblong….
Scientific Name: Citrus sinensis Usage: Oranges are a favorite as a snack, but they can also be added to salads, fruit bowls and as part of stir-fries. Health: Oranges contain pectin, which has been shown in studies to help reduce cholesterol. Taste: Oranges vary in taste by variety but are generally sweet and juicy. Receiving…
Phytochemical: Anthocyanins, Ellagic Acid Skin Texture: Juicy, slightly bumpy, with tiny seeds. Shape: Oval to conical shape. Color: Red Flesh Description: Red, juicy fruit with tiny seeds. Usage: Strawberries are great as a fresh snack. Taste: Sweet. Receiving Information: Washing: Berries are often picked and packaged right in the field so it is important…
Shape: Bumpy; juicy Phytochemical: Ellagic Acid Usage: Great snack; excellent topping on cereals, pancakes, waffles, yogurt or desserts; used in muffins, shakes/smoothies, sorbets, in salads or sauces. Great for jams and jellies. Color: Red Flesh Description: Red, juicy Shape: Round to ovoid or conical Scientific Name: Rubus idaeus Taste: Sweet, slightly acidic flavor Receiving Information:…