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Arugula is sometimes also referred to as Rocket. It is a relative of the mustard family which might explain its tender zippy flavor. It is native to the Mediterranean region…

Basil is a tender low-growing herb that is very popular throughout the world and sweet basil is practically a staple of Italian cooking. We grow plenty of sweet basil, but…

A vibrant, earthy vegetable, beets add color, flavor, and lots of nutrients to any meal. Just like carrots trace minerals lie just below the surface of the skin so avoid…

Bell peppers will last approximately 1-2 weeks in the refrigerator, but can also be frozen. For best preservation of flavor and quality, store peppers in a…

Bok Choy is a Chinese leaf vegetable commonly used in Chinese cuisine. The vegetable is related to the Western cabbage and of the same species as the…

Broccoli is a plant of the Cabbage family, it possesses abundant fleshy flower heads, usually green in color, arranged in a tree-like fashion on branches sprouting from a thick, edible stalk.…

Brussel Sprouts are leafy green buds, which resemble miniature cabbages.  Recipes Roasted Autumn Vegetables

Waltham Fields Community Farm grows several types of cabbage including green, red, savoy and napa. Cabbage Recipes Napa Cabbage Salad Cabbage, Apple & Sweet Potato Salad…

This root vegetable hardly needs much introduction. It is great both raw and cooked. Add carrots to salads, stir-fries, soups, tomato sauce, or a plethora of other dishes, or just…

Cauliflower is an annual plant that reproduces by seed. Typically, only the head (the white curd) is eaten while the stalk and surrounding thick, green leaves are used in…

Celeriac is also known as celery root, an obvious name for this relative of celery and parsley. The stalks and leaves are similar to our common celery, but the delicious…

Chard can be used in any recipe calling for mild, tender greens such as spinach or beet greens. Recipes Turkey-Swiss Chard Burgers with Greens and Lemon-Basil Aioli…

This is a favorite of Southern cooks, who often cook collards with salt pork or smoked ham hocks. Use collard greens in any recipe calling for kale, bok choy, or…

The farm grows both pickling and eating cucumbers. Pickling cucumbers are usually shorter than slicing cukes, 3-4 inches long with thin skins and spines. They are generally ready for harvest sooner…

Eggplants come in many shape and sizes but the different varieties are interchangable in recipes. Nutritionally, eggplants offer small amounts of vitamins and minerals but plenty of fiber.…

Escarole is a leafy green vegetable and member of the chicory family, along with frisée, endive, and Belgian endive. Sometimes called broad-leaved endive, escarole has broad, curly green leaves and…

Fava beans have many other names including broad bean, faba bean, english bean, and horse bean. They are native to the Mediterranean and popular in cooking throughout the…

Native to the Mediterranean region, fennel is one of Italy's most popular vegetables. Most fennel available in American markets is Florence fennel (sometimes labeled "fresh anise")—has a bulb-like…

In the spring you'll start to see garlic in the form of scapes. The scape is the flower stalk of the garlic plant. Since these are cut in late spring,…

Store unwashed fresh beans pods in a plastic bag kept in the refrigerator drawer. Whole beans stored this way should keep for about seven days. Recipes

Hot Pepper 101 by Laurie Rothstein The bigger the pepper, the milder it is, as a rule. i.e. don't count on it! If you don't know how to estimate…

To store Kale: store whole bunches in the fridge -- Wrap the bunch of kale in a layer of paper towels, and store in a supermarket plastic bag or…

Delicious on its own, you can also substitute kohlrabi for potatoes in any recipe: kohlrabi fries, mashed kohlrabi, kohlrabi and leek soup... Possibilities are endless! Baked Kohlrabi…

Leeks are best stored unwashed and whole in the fridge where they'll last about a week. Recipes Leek, Cheddar, and Tomato Sandwich Leek, Potato,…

While lettuce may be synonymous to salad for many people it doesn't have to be boring. CSA shareholders will find many delicious varieties of lettuce and other salad greens in…

Mustard greens can be substituted for collards or young kale. Discard any bruised or yellow leaves and remove any bands or ties that hold bunches together. Gently wrap unwashed mustard…

To store okra in the fridge, wrap them in a paper towel or place inside a paper bag, and store in the vegetable drawer. Do not wash fresh okra until…

Store unwashed parsnips in a cool dark place, just as you would carrots. If the vegetable still has the greens attached, remove before storing. Wrapped in a paper towel and…

Sweet fresh peas from the farm truly exemplify the advantages of fresh local food. These peas are a far cry from the canned peas and carrots of your childhood. There…

Potatoes keep best when placed in a well-ventilated container and stored in a dry location, away from sunlight, and at temperatures between 45 and 55 degrees F. That isn’t too…

Purslane is native to India and has long been harvested for food throughout the world. Purslane seeds have been found at various prehistoric sites such as Canyon de Chelly, Mesa…

The bunches of colorful radishes piled up in bins are a gorgeous greeting for shareholders picking up their first shares of produce in the spring. To the delight of those…

Rutabagas originated in Scandinavia in the 1700s and can be substituted for turnips in many recipes, after all, their nickname is "swede turnips"! Rutabagas are excellent keepers. You can refrigerate…

Very helpful shareholder Marie wrote in that she had found a great tip about freezing spinach: Yes, you can definitely freeze your spinach for later use! There are three steps…

Refrigeration changes the structure of the cell walls of sweet potatoes, making them harder to break down. As a result, refrigerated sweet potatoes can remain hard in the middle and…

Tomatillos can generally be used in similar ways to regular tomatoes, although they offer a slightly more tart flavor and contain less sugar. That tart, slightly acidic taste makes them…

Plum and cherry tomatoes are typically part of the pick-your-own at the Farm, but you'll find many varieties in the Barn already picked for you. Recipes Roasted Red…

Gently rub soil from the roots before storing them. Don’t wash roots before you store them; if you do, be sure to dry them thoroughly. Store turnips wrapped in a…

Here are just a few of the many varieties of winter squash that the Farm grows. Sweet Dumpling Stunning 1–1-1/2 lb. ivory-colored green-striped fruits shaped like miniature pumpkins. New York…

If it's August, it HAS to be time for just a few zucchini and summer squashes. We grow zucchini, summer squash (both yellow crookneck and yellow straighneck), pattypan squash, and…

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