In Season
Fresh from the fields June-November
In storage December-May

Storage Tips
Store up to 6 months

Store carrots in a perforated plastic bag in the fridge. If the carrots still have the greens attached, snap them off before storing. 

Carrots store very well for a long time with just refrigeration.  

Carrots that have become limp can be soaked in ice water to make them crisp again.

Culinary Tips
For the most nutrients, eat carrots raw. 

Cut into sticks or grate into salads.

Scrub carrots under running water. Peeling your carrots will remove some of the precious nutrients.

When cooking carrots be sure to cut the pieces into similar size so that they will cook evenly.

To prep ahead, wash and slice or julienne, then store in a sealed container with a little bit of water so they don't dehydrate. Then their ready to go for your next meal, or snack!

Slice and steam for 5-10 min or sauté in butter, top with honey for a sweet dish.

Add to soups, stir-fries, stews, and casseroles.

Steam and puree carrots and some add cream, onions, leeks, freshly grated ginger, or soy sauce for a delicious soup.

To roast carrots, cut in large chunks, brush with butter and place in an oven-proof dish. Cover and bake on 350° for 30-40 min.

Recipes
Root 5 Farm Spiced Carrot Soup
Root 5 Farm Carrots with Rosemary-Maple Butter
Root 5 Farm Quick Pickled Carrots
Root 5 Farm Honey Chipotle Carrots
Cucumber-Carrot Salad
Candied Carrots
Roasted Carrot Soup
Roasted Carrots

IN SEASON
Fresh Onions: late July
Storage Onions: August-December

STORAGE TIPS

• Fresh onions keep best in a plastic bag in the fridge and should be used within a week or so.  The green leaves can also be used like scallions.
• Ideal conditions for storage onions are 40-50F, low humidity, and darkness. Otherwise they tend to sprout.  If onions are properly stored they can last for many months.

CULINARY TIPS

• For ease in cutting onions, cut off ends and cut onions in half from top to bottom. If necessary, cut out the core from the base. Peel skin off with the edge of your knife and lay the cut surface down on the cutting board. Keep the onion intact while you make length-wise slices from one side of the curved onion half to the other. Then rotate the onion a quarter turn and make crosswise slices. If you can manage to hold the form intact you will end up with a uniformly chopped onion.
• There are many suggestions out there for relieving some of the burn associated with cutting onions, including: cutting them under running water or while submerged in water, putting them in the fridge for a bit before cutting, leaving the root end on while cutting.  You can also try using a fan to blow the gas away from your face or just pop on a pair of sunglasses to block a little of it while cutting.
• Use them as an aromatic starter for any savory dish.  When sauteeing or stir frying, let your onion cook on medium heat for 3-5 minutes (or until they become aromatic) before adding other veggies.
• Add to pickles or chutneys to boost the flavor.

RECIPES
Root 5 Farm French Onion Soup
Cauliflower and Caramelized Onion Tart
French Onion Dip
Brisket with Melted Onions

BufIn Season
July- September

Storage Tip
store up to 1 week

Store unwashed in a perforated plastic bag in the refrigerator.

For longer storage, snap into pieces (or leave whole if young and tender), blanch in boiling water for 3 minutes, cool immediately, and drain.  Leave 1/2 in. of headroom before freezing in containers.  Beans can also be pressure cooked and canned or pickled as dilly beans.


Culinary Tips

• To prepare, break off the top of the bean at the stem end.
• Best when blanched or steam for 5-10 min.
• Beans are done when the color begins to brighten and become tender (not soft or mushy).
• If you serving the beans cold in a salad, cook them less so they stay crisp.
• Simply flavor with butter, lemon juice, sautéed onions, or herbed vinaigrette.

Recipes
Root 5 Farm Buffalo Beans
Green Bean Salad with Fried Almonds and Fennel
Arugula, Potato and Green Bean Salad
Green Bean Slaw
Cream of Fresh Green Bean Soup

In Season
August-September

Storage Tips
Eggplant is best eaten fresh. If you need to store it, keep it at a cool room temperature and not in the fridge.

To freeze, roast eggplant using the directions for the baba ganoush recipe below, then scoop out and freeze to be used later in dips/spreads.  Or, use this recipe to bake eggplant in slices, then allow to cool and freeze in containers or Ziploc bags to be used later in Eggplant Parmesan, stir fry, or casseroles.

Culinary Tips

• Eggplant can be peeled but isn't necessary, especially with the skinny Asian varieties.
• Slice eggplant and lightly salt. Let sit for 10-15 min. the squeeze out excess liquid. This reduces the amount of oil needed to cook the eggplant.
• Top pasta with sautéed eggplant.
• Grill slices of eggplant with other vegetables.
• Dip chunks of eggplant in flour or in eggs and seasoned breadcrumbs. Sauté in hot oil until lightly brown. Season with herbs, garlic, grated cheese, etc.
• Add to stir fries or pasta sauce.

Recipe Ideas
Root 5 Farm Giambotta- Hearty Rustic Vegetable Stew
Root 5 Farm Pan-Fried Eggplant Over Kale and Arugula with Tomato-Basil Confit
Baba Ganoush
Simple Ratatouille

STORAGE TIPS

• Store in the fridge for up to a week.
• Peppers are easy to freeze and do not require blanching!  Find tips here.

CULINARY TIPS

• For greatest nutrient retention eat peppers raw.
• Add raw strips to salads and sandwiches, eat strips with your favorite dip.
• Roast peppers, place red pepper over hot coals or an open flame on your grill. Toast it, turning often, until the skin is evenly blackened. Place pepper in a brown bag for 10 min to steam. Skin will peel off easily with a knife.
• Marinate and grill peppers.
• When handling hot peppers be careful not to touch your face or your eyes and wash your hands thoroughly when you're finished. 

RECIPES
Root 5 Farm Stuffed Peppers
Indian Green Pepper Curry (Capsicum Masala)
Black Pepper Steak
Caramelized Onions and Peppers
Red Pepper Risotto
Quinoa Salad with Black Beans, Red Pepper, and Cilantro
Chickpea Salad with Roasted Peppers

IN SEASON
early June-late August

STORAGE TIPS
up to 2 weeks

• Store cucumbers in plastic bag in the hydrator drawer of your fridge for up to 2 weeks.
• Sliced cucumbers deteriorate very quickly.
• Check out a few ways to preserve cucumbers for the cold months here.

CULINARY TIPS

• Thin skinned varieties are great for snacking- kids love them!
• Add cucumber slices to a sandwich.
• Toss sliced cucumbers with plain yogurt or mayo, fresh dill, salt and pepper.
• Toss sliced cucumbers with your favorite vinaigrette dressing.

RECIPES
Root 5 Farm Simple Seasonal Bites
Sour Cream Cucumbers
Chinese Cucumber Salad 
Orzo Salad with Cucumber, Feta & Olives 
Cucumber Bruschetta

IN SEASON
July-October

STORAGE TIPS
up to 1 week

​Store tomatoes on your countertop and eat within a week if ripe.  Tomatoes that haven't fully ripened will continue to ripen stored out of the sun at room temperature.

​Cut tomatoes will deteriorate quickly, and the physical and chemical composition of the fruit changes - in a bad when - when refrigerated.

Preserve them in purees, sauces and salsas for later use.  You can also simply freeze sliced tomatoes in ziplock bags. They will be best for making soups and tomato-based sauces when you thaw them later. 

CULINARY TIPS

• To remove the skin from tomatoes, drop them in boiling water for 2-3 minutes, remove, and immediately dunk in an ice bath.  The skins should slip right off and leave your tomatoes easy to slice for saucing, canning, or freezing.
• Sauté, bake, broil, grill, or eat them raw.
• Slice tomatoes and arrange on a plate. Drizzle with olive oil or a vinaigrette, chopped fresh basil or parsley and salt and pepper.
• Add tomato chunks to summer soups and pasta sauces.
• Sauté diced tomatoes and add to an omelet.
• San Marzanos are a classic Italian favorite that has delicious, balanced acidic flavor, and meaty flesh that makes for good sauce. 
• For mid-sized tomatoes: hollow-out partially, stuff and bake or grill.
• Roast halved tomatoes on a lightly oiled baking pan in a 250° oven for 3 hours (season with minced garlic and fresh, chopped basil before you pop them in the oven)​

RECIPES
Root 5 Farm Kale, Onion, and Tomato Quiche with Spelt Crust
Root 5 Farm Simple Salsa
Root 5 Farm Fried Green Tomatoes
Root 5 Farm Super Simple Tomato Sauce
Fresh Tomato Sauce
Shakshuka
Spicy Indian Tomato Sauce
Stuffed Tomatoes
Ratatouille

In Season 
May-early November

Storage Tips
up to 1 week
Dry greens will store longer. If your greens are damp, spin them dry in a salad spinner before placing in a plastic bag in the fridge. Or place a paper towel in the bag to absorb the moisture. 

Culinary Tips
Generally lettuce is eaten raw. For all lettuce types, you should thoroughly wash and spin the leaves dry to remove any grit. If you eat lettuce often, it's wise to invest in a salad spinner. Simply rinse the leaves and place in the spinner to remove the excess water.

Recipe Ideas
Root 5 Farm Simple Seasonal Bites
Root 5 Farm Green Salad w/ Maple Mustard Dressing
Root 5 Farm Vegan Caesar Salad
Yogurt Maple Dijon Dressing
Balsamic Salad Dressing
​Stir-Fried Lettuce
Braised Lettuce with Peas & Thyme

In Season
August-September

Storage Tips
up to 1 week
If your melon is not-quite-ripe, you can ripen at room temperature for up to 2 days (keeping it in a closed paper bag will speed up the process). Refrigerate a whole ripe melon for up to 5 days. For cut wedges of cantaloupe, cover the surfaces and refrigerate for up to 3 days (if possible, leave the seeds intact; they prevent the flesh from drying out).  Cubes without the seeds will last 1 to 2 days in a resealable container in the refrigerator.

If you have a dehydrator, you can preserve melon slices for a sweet winter treat.

Recipes
Melon Reflections...
Melon and Herb Salad with Pistachios
Sicilian Melon Pudding
Summer Melon Salad

In Season
Late August- September

Storage Tips
Hold tomatillos and husk cherries at room temperatures with the husks on. Tomatillos will keep this way for 2 weeks or more. Husk cherries can last for up to 3 months, and actually get sweeter the longer they are stored after harvest. 

Culinary Tips 
Tomatillos and husk cherries both belong to the nightshade family, and although they look very similar, they taste very different. Both fruits grow like paper lanterns, enclosed in an inedible husk. Tomatillos are medium sized with a tart green fruit, while ground cherries have a small sweet orange fruit.

Tomatillos:

• Tomatillos originated in Mexico, and are a staple of Mexican cuisine. 
• Tomatillos can by very inconsistent in flavor, with some being sour and others tasting mild and sweet. If the tomatillos are to tart for your taste, try adding a little sugar to balance the taste.
• Raw - Raw or uncooked tomatillos are often in Mexican sauces. They add a fresh citrus-like flavor.
• Blanching - Blanching mellows the flavor. Bring a large pot of water to a boil. Add the whole tomatillos (husks removed and rinsed) and boil for approximately 5 minutes or until soft. Drain and crush or puree as directed in your recipe.
• Fire Roasting - Roast under the broiler, with a propane torch, or over an open flame such as a grill. Make sure the heat is quite hot before roasting. If the heat is not hot enough, the tomatillos will turn mushy before being charred. The charred or slightly blackened skins will enrich your sauces with a smoky flavor.
• Dry Roasting - This will produce an earthy, nutty flavor. Place the tomatillos in a heavy fry pan (preferably a cast iron pan). Turn heat to low and roast for approximately 20 to 30 minutes, turning occasionally.

Husk Cherries:

• Ground cherries are commonly grown for snacking because they are delicious to eat raw.Their flavor is mild, yet quite sweet and very unique. I've heard them compared to a cross between a tomato and a pineapple.
• Their sweet and sometimes slightly tart flavor gives them versatility to work in so many different ways. 
• Brighten up your tarts, cakes and pies. Used on their own or mixed with berries, husk cherries add a wonderful sweetness to desserts. 
• Husk cherries are sweeter than tomatoes, added to salsa they make a great compliment to spicy jalapeños and cool cilantro.
• There are an endless variety of ways to incorporate husk cherry into a salad. 
• Compliment your savory meat dish with a hint of sweet. Use husk cherries as you would grapes or even cranberries to add a slight sweet component to your savory dinner.

Recipe Ideas
Root 5 Farm Salsa Verde
Green Chili Enchiladas
Tomatillo Chicken Stew
Husk Cherry Salsa
Ground Cherry Clafoutis (dessert)
Ground Cherry Preserves

OneKale

IN SEASON
June- December

STORAGE TIPS
up to 1 week
Store kale in a plastic in the refrigerator.  

To freeze, and cut out the midrib and stem and chop into uniform pieces; wash thoroughly.  Blanch for 2 minutes in boiling water, cool immediately, and drain.  Pack into containers, leaving 1/2 inch headroom, and freeze.

CULINARY TIPS

• Be sure to wash leaves well as soil sticks in the nooks and crannies on the leaves.
• Cut out the tough mid-rib.
• Chopped kale leaves take about 7-10 min to steam and slightly longer to sauté.
• Toss steamed kale with sautéed garlic and tamari.
• Add sautéed kale to mashed potatoes, omelets, quiches, and casseroles.
• Baby Kale is much more tender and can be eaten raw as a salad or steamed quickly. 

RECIPES
Root 5 Farm Kale Recipes
Kale and Onion Pizza
Kale with Chorizo
Roasted Spaghetti Squash with Sausage and Kale
Easy Crispy Kale Chips
​Kale & Quinoa Salad
​One-Pot Lemony Kale Pasta

In Season
June-September

Storage Tips
Place the stems of your bunch of basil in a glass of water on your countertop.  Don't store your basil in the fridge! This is what causes the leaves to blacken quickly. It's also advisable not to wet the leaves until you are ready to use them.

To preserve excess basil, hang the bunch upside down to dry, then crumble into a glass jar.  Or try freezing it as a puree – just mix up a 2:1 ratio of oil to chopped basil and spoon into an empty ice cube tray.  Once frozen, the cubes can be taken out of the tray and stored in any airtight container.

Culinary Tips
Most commonly used in pesto, chopped basil also makes a great addition to any salad, pizza or pasta dish. While it is tastiest raw, it can also be cooked down in something like pasta sauce.

When making pesto, make sure to coat the top of your container with oil to create a seal limit the oxidation (browning) that occurs when your basil hits the fridge.

Recipes
Root 5 Farm Basil Pesto
Peach, Mozzarella and Basil Salad
One Pan Farro with Tomatoes and Basil
Naked Tomato Sauce

​In Season
May-September

Storage Tips
up to 1 week
Store in an open plastic bag in your fridge until ready to use. 

If you won't use it all right away, simply dry your dill bunch by hanging it upside down in a cool, dark dry part of your kitchen for two weeks, then crumble the leaves into a glass jar for storage. 

Culinary Tips
Fragrant, sweet dill brings a touch of brightness to everything

Provides a tangy addition to pickles, fresh salads, salad dressings and fish dishes.

Dill pairs wonderfully with radishes, salad turnips, cucumbers, summer squash and more!

Recipes
How To Freeze and Preserve Fresh Herbs in Olive Oil
Smoked Salmon and Dill Quiche
Lemon Dill Marinade
Dill & Celery Soda Spritz

In Season
Spring, Summer, Fall

Storage Tips
Store up to 2 weeks

Store in the refrigerator in a loose plastic bag. 

Culinary Tips
Prepare by trimming the green tops and cutting the roots off and then rinse thoroughly with cold water. Chop the stalks and bulb to your desired size.

The tops of scallions can be substitutes for chives in many recipes.

Raw scallions match well with meats, cheese, or fish.

Whole scallions can also be steamed, roasted, or grilled and served like asparagus.

Recipes
Shrimp and Scallion Stir-Fry
Batter-Fried Scallions
Grilled Scallions

In Season
April to June and September to November

Storage Tips
Store up to 2 weeks

Remove the tops and place the radishes in a plastic bag and put them in the refrigerator.
Radishes will stay fresh in the refrigerator this way for up to two weeks.

Culinary Tips
Scrub radishes just before eating.

The peppery flavor is most concentrated in the skin, so this can be peeled if the radishes are too pungent.

Radishes can be served whole, chopped, or grated.

For some added crispness, soak radishes in iced water for an hour before use.

Use the radish tops in salads or cook them like other greens.

Recipes
Root 5 Farm Quick Pickled Radishes
Root 5 Farm Radish Recipes
Sauteed Radishes with Mint
Roasted Radishes with...
Radish Cucumber Salad

In Season
Spring and Fall

Storage Tips
Store up to 2 weeks

Refrigerate in a plastic bag for up to two weeks
​
Culinary Tips

• Bok choy is great for stir-fries, braising, and soups and can also be eaten raw.
• Tatsoi is closely related to bok choy, but features a thinner stem and more pronounced flavor. 
• Separate the stalks and rinse the base of each stalk in running water before cooking. 
• Another way to remove the grit without chopping them up or peeling off stalks is to slice bok choy in half long-ways and place in boiling water for a few moments. Then sear cut side down in a hot pan. Delicious!
• Stir-fry by separating the green leaves from the white stalk. Chop stalks into 1 inch wide diagonal chunks. Cut leaves into small pieces.
• Sauté or steam bok choy and toss with your favorite marinade.
• Toss cooked bok choy with a light coating of toasted sesame oil, soy sauce, and rice vinegar.
• Because of its tender leaves, tatsoi is an excellent vegetable to eat raw. Add it to salads for a mild mustardy bite. 

Recipes
Root 5 Farm Sweet Potato & Bok Choy Bowl
Root 5 Farm Sauteed Baby Bok Choy
Tatsoi Salad
Wilted Bok Choy and Tatsoi
Baby Bok Choy and Beef Noodle Soup with Warm Spices
Bok Choy Salad with Sesame Soy Sauce

In Season
Between June and October

Storage Tips
Refrigerate in a plastic bag for up to five days.

To freeze, wash thoroughly and chop, beautiful stems included!  Blanch for 2 minutes in boiling water, cool immediately, and drain.  Pack into containers, leaving 1/2 inch headroom, and freeze.

Culinary Tips

• In the world of hearty greens, Swiss chard often gets overshadowed by its popular neighbor kale, but it’s a superstar in its own right. This relative of the beet is a superb source of vitamins A, C, and K, as well as magnesium, potassium, and iron. It makes a colorful and tasty side dish, or a nutritious addition to pasta, soup, quiches, and more. 
• Prepare Swiss chard by rinsing the crisp leaves in warm water.
• Leaves and stalks can be boiled, steamed, or roasted.
• You can remove some of the acidity and make swiss chard sweeter by boiling in an uncovered pot of water.
• If chard leaves are large and mature, cut the stems out and cook first, then add the leaves.
• If the greens are young, cook them whole.
• Can be used in place of spinach in most recipes.
• Sauté the leaves in olive oil and garlic for a tasty side dish.
• Steam larger stem pieces for 8-10 minutes and the leaves for 4-6 min.
• Raw baby leaves are great in salads.

Recipes
Sauteed Swiss Chard
Spicy Asian Stir-Fried Swiss Chard
Rainbow Chard with Pine Nuts, Parmesan, & Basil
Shirred Eggs Over Garlicky Swiss Chard
Creamed Swiss Chard
Swiss Chard Tzatsiki

In Season
Summer and Fall, July through December

Storage Tips
Store up to 12 weeks

Beets should be stored in the refrigerator crisper drawer in a plastic bag for up to 12 weeks.

If you get a bunch of fresh beets with the tops on, you can store the leaves in a separate plastic bag and use within two days. 

For longer storage, wash and sort (max. 3" diameter, but smaller is better), and leave on the root tails and 1/2 in. or stem so the juice doesn't bleed out while boiling.  Boil until tender, 25-45 min. depending on size.  Cool immediately; trim tails and stem and slip off skin; slice or cube or leave whole if very small.  Freeze, leaving 1/2 in. headroom.

Culinary Tips
Gently scrub and wash the roots under water before use. No need to peel.

Steam the small cubes and serve warm with butter as a delicacy.

Raw beets can be grated into a salad.

Bake the beets to enhance their natural sweetness. Slice the washed and unpeeled beets into ¼ inch thick slices. Arrange the slices on a lightly oiled baking pan and season with thyme or tarragon. Add a small amount of water or apple juice in the pan. Put in 350° oven for 25 minutes until tender.

Beets can also great when steamed or boiled. Scrub beets clean but leave skins on until after cooking to minimize color and flavor loss. Run the whole, cooked beets under cold water and rub off their skins. 1 ½ inch beets take 30 minutes to cook in steam and 15-20 minutes in boiling water. Serve whole, sliced or grated.

Toss grated beets with grated carrots, apples, oil and vinegar dressing. A touch of plain yogurt makes for a wonderful color transformation.

The greens can be steamed, sautéed, and mixed with pasta.

Recipes
Root 5 Farm Beet Greens & Kale Omelet
Root 5 Farm Beet Hummus
Roasted Beets and Sautéed Beet Greens
Red Flannel Hash
French "Peasant" Beets
Penne Pasta in Roasted Beet Sauce
Beet Salad with Goat Cheese
Vegan Beet Brownies