Purple kohlrabi is available early summer through early fall. Our larger green kohlrabi is a cool weather storage crop and is best in the fall and it will store through the winter.
Trim the leaves off, and store separately in a plastic bag. Kohlrabi can be refrigerated in your crisper drawer for several weeks.
5 tasty ways to prepare Kohlrabi
Vegetarian Spring Rolls with Kohlrabi
Kohlrabi Home Fries
Kohlrabi & Turnip Slaw
Kohlrabi & Apple Slaw
Grated Kohlrabi, Carrot, Radish Salad
Sautéed Kohlrabi with Onions & Cream
Roasted Kohlrabi and Butternut
Kohlrabi with Cilantro & Nuts
Broccoli and cauliflower love cool weather so we plant three successions early in the spring and harvest in early summer, and we plant two successions in the fall.
store for up to 1 week
Refrigerate in a perforated plastic bag.
For longer storage, remove leaves and trim off any woody ends to the stalk; cut into uniform pieces. Blanch for 3-5 minutes, cool immediately, and drain. Pack in containers, leaving 1/2 in. headroom, and freeze.
Root 5 Farm Quinoa with Maple Beets, Garlic Scapes, and Broccoli
How To Roast Broccoli
Broccoli and Orzo
Broccoli Cheese Frittata
Parmesan Roasted Cauliflower
Mashed Potato & Cauliflower Gratin
Roast Chicken with Cauliflower and Sweet Potatoes
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.
Tomato and Watermelon Salad
Watermelon Cucumber Burrata Salad
Watermelon, Arugula, and Feta Salad with Honey Lemon Vinaigrette
Watermelon Mint Sorbet
August through November
Refrigerate leek unwashed with roots attached for up to two weeks. Wrap tightly in plastic so the flavor isn't absorbed by other foods.
Get some great tips for freezing leeks here.
To grow the best leeks we mound the soil up around the base of the plant to encourage a long white stem. This means it's important to clean your leeks thoroughly so you don't end up with any grit on your plate.
In general, leeks can be substituted for onions in most dishes using onions for flavoring.
When cooking leeks as a side dish, it is important they not be overcooked. Overcooking will turn them into a slimy mush. They should be cooked until tender but still exert a little resistance when pierced.
The dark green trimmed leaves may be used to flavor stock or blanched and used as a wrapper for any variety of fillings.
Raw leeks may be sliced thin and added to salads.
Frizzled Leeks (Crispy Fried Shredded Leeks)
Okonomiyaki (Japanese Pizza Recipe)
Carrots and Leeks
Potato Leek Soup
Roasted Delicata Squash, Kale, and Leeks
Late August- September
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.
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.
Root 5 Farm Salsa Verde
Tomatillo Soup with Avocado and Lime
Green Chili Enchiladas
Tomatillo Chicken Stew
Husk Cherry Salsa
Ground Cherry Clafoutis (dessert)
Ground Cherry Preserves
Baked Italian Sausage and Potatoes with Husk Cherries
“Summer squash” is the umbrella term for a wide variety of lovely, tender squashes, harvested before full maturity to ensure mild flavor and texture.
up to 1 week
Summer squash dehydrates quickly. Store in a plastic bag or in the hydrator drawer of your fridge for a few days.
To freeze: wash, cut off ends, and slice. Blanch in boiling water for 3 minutes, cool immediately, drain, and pack - leaving 1/2 inch headroom.
Root 5 Farm Stuffed Squash
Cream of Summer Squash Soup
Roasted Zucchini Flatbreads
Squash Ribbon Salad
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.
Root 5 Farm Kale Recipes
Kale and Cucumber Salad with Roasted Ginger Dressing
Roasted Red Pepper and Kale Frittata
Stuffed Sweet Potatoes with Beans and Greens
Raw Kale Salad
Kale and Onion Pizza
Kale with Chorizo
Beans with Kale and Portuguese Sausage
Roasted Spaghetti Squash with Sausage and Kale
up to 2 weeks
Stored in a refrigerator crisper drawer, fennel can last for two weeks, but it is best to use fennel as soon as possible, since it begins to lose its flavor as it ages (or when blanched and frozen for later use).
All parts of the fennel plant are edible - from seed to flower to frond to bulb. The bulb of the vegetable is commonly baked or served raw in salads, and the feathery tops are used raw as an herb in salads or are cooked in braised dishes, particularly with fish.
The bulb itself is a crisp vegetable that can be sautéed, stewed, braised, grilled, or eaten raw. It is used for garnishes and to add flavor to salads.
Fennel and Blood Orange Salad
Green Bean Salad with Fried Almonds and Fennel
Caramelized Fennel with Goat Cheese
Beet, Carrot, and Fennel Slaw
Roasted Winter Vegetables
Braised Baby Fennel
Roasted Fennel and Baby Carrots
5 Ways to Use Fennel Stalks and Fronds
Cabbage will store in your fridge for several weeks. If the outer leaves start to wilt or discolor, you can usually peel back a few layers to a fresh interior.
Though you might be tempted to clean it up right away, don’t! The outer leaves help keep the inner leaves fresh, so leave them on until you’re ready to use the cabbage. Once cut, store cabbage in a plastic bag.
For longer storage, trim off outer leaves and cut out central stem (like you would with a tomato) and chop or shred into whatever size you like - so long as the pieces are uniform. Blanch in boiling water for 1.5 minutes; cool immediately and drain. Pack in containers, leaving 1/2 in. headroom, and freeze.
When preparing green and purple cabbage, start by quartering the head and cutting out the core.
While cabbage is best known for its starring role in cole slaw (see some of the links below for creative slaws), it’s actually a very versatile crop. All varieties can be eaten raw or cooked.
With its more delicate leaf, Napa works especially well in a fresh, summer salad. Try finely slicing or grating Green or Purple varieties to add a little crunch to any raw dish.
When cooked, the Green and Purple varieties hold their shape more than Napa (which, like other greens tends to wilt a little more when heated), which makes them a great addition to any stir fry or sauté.
Root 5 Farm Napa Cabbage Slaw
Diane Anderson’s Cabbage with Sausage
Hearty Chicken Soup
Cabbage Caraway Chips
Green Onion and Cabbage Slaw
Cabbage and Mushroom Gallette
Asian Style Spicy Coleslaw
Crunchy Coleslaw with Cayenne and Caraway Seeds
Traditional Napa Cabbage KimChi
Quick Kim Chi
Napa Cabbage Salad with Buttermilk Dressing
Beef and Napa Cabbage Stir Fry
Tacos with Winter Vegetables and Purple Cabbage Slaw
up to 10 days
Keep scapes in a plastic bag in your fridge.
Garlic scapes are the soft, lime-green-colored stems and unopened flower buds of hard-neck garlic varieties. Scapes have a mild garlic flavor and a slight sweetness, which makes them a prized addition in the kitchen.
Scapes are very versatile in the kitchen. They can be processed into a pungent pesto, placed whole on the grill like asparagus, or diced up and used as an aromatic in a saute.
You can substitute scapes for garlic cloves in any recipe, however they are not as pungent in flavor so double or triple the amount of scapes you use compared to cloves.
Root 5 Farm Quinoa with Maple Beets, Garlic Scapes, and Broccoli
7 Things to do with Garlic Scapes
Pasta with Garlic Scape Pesto
Garlic Scape and Swiss Chard Pesto
Basil and Garlic Scape Pesto
White Bean and Garlic Scape Hummus
Refrigerated in a plastic bag, they should last at least about a week to ten days.
If you won't get around to eating them right away, peas are very easy to freeze. Blanch in boiling water for 1 minute, followed by an ice bath. Drain the and place them in a ziplock bag in the freezer.
Because they are so sweet, peas are great raw and are most often used in salads. Their flavor, texture and color can also all be improved by cooking – most simply steamed, or sautéed in olive oil with a bit of salt and pepper or added to any kind of stir fry.
Both Snow Peas and Sugar Snap Peas have edible pods and are delicious to eat whole and raw. Just pop the top off and peal the string down the side.
Seasame Cucumber Snow Peas
Quick Stir Fried Snow Peas
How to Freeze Peas
Perfectly Simple Fresh Buttered Peas
Pea and Crab Salad
Sugar Snap Pea Slaw
Spring Salad with Snow Peas, Cucumbers, and Radishes
Lemony Green Peas in a Pod
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.
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.
Root 5 Farm Basil Pesto
Peach, Mozzarella and Basil Salad
One Pan Farro with Tomatoes and Basil
Naked Tomato Sauce
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.
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!
How To Freeze and Preserve Fresh Herbs in Olive Oil
How To Dry Herbs At Home
Smoked Salmon and Dill Quiche
Lemon Dill Marinade
Lemon Yogurt-Dill Dressing
Pea tendrils, the leaves and vines of the pea plant, are only in season for a very short time in the spring. We harvest them off our cover cropped fields of oats and peas when the plants are young and tender.
Since they are a delicate green, they should be eaten within a day or two of harvest.
Store in a plastic bag in the fridge until ready to eat.
-They are a delicate and tender green with a robust flavor that can be eaten raw or cooked very quickly.
-The stems, leaf, and tendril are all edible
-You can eat pea shoots raw in a fresh salad; they can take the place of the more traditional lettuce or simply enhance it with pea shoot's spring flavor. You can stir fry them with sesame oil and garlic, as has long been done in Asian cooking. These greens can also brighten up a spring pasta dish, contributing a fresh, soft taste.
Sauteed Pea Tendrils
Pea Tendril and Pistachio Pesto
Spinach and Pea Shoot Salad with Honey Lemon Vinaigrette
Broccoli Rabe is a cool weather crop, it grows best in the early spring and late fall.
Place greens in a plastic bag and refrigerate.
Greens will hold their flavor for up to a week.
Remove greens from the larger stems and chop.
Chop stems, some people like to pound the stems to make them more tender
2-3 inch pieces take about 5 minutes to steam
Sauté chopped garlic in olive oil for a few minutes and then add the chopped stems and continue to sauté for a few more minutes. Then add the chopped greens and a few tablespoons of water and cover. Cook for 3-5 minutes until greens turn dark green and tender but not mushy.
Mixed steamed or braised broccoli rabe with pasta and serve with grated parmesan cheese
The bitter, earthy flavor of rabe pairs perfectly with creamy, salty cheeses
Root 5 Farm Broccoli Raab, Tomato and Basil Pasta
Pasta with Garlicky Broccoli Rabe
Sauteed Broccoli Raab
Baked Broccoli Rabe with Parmersan
Broccoli Rabe with Pasta and Sun Dried Tomatoes
Broccoli Rabe and Egg Pizza
Broccoli Rabe with Caramelized Onions
Orecciete with Broccoli Rabe and Sausage
Spring, Summer, Fall
Store up to 2 weeks
Store in the refrigerator in a loose plastic bag.
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.
Shrimp and Scallion Stir-Fry
Seared Scallions with Poached Eggs
Korean Scallion Salad Recipe
Turnips are cool weather crops. Hakurei Turnips show up early in the spring, take a break for the heat of summer, then show up again in the fall. Purple Top and Scarlet Turnips are very good storage crops, so we keep them through the winter.
Store for 1 - 2 weeks
Remove green tops and store separately in a plastic bag.
Hakurei don’t store as long as other varieties.
To freeze: wash, cube and blanch in boiling water for 2 minutes. Cool immediately, drain, pack - leaving 1/2 inch headroom - and freeze.
There’s no need to peel the Hakurei. Just trim the ends and wash under cold water.
Hakurei are delicious raw, but if you can resist the urge to simply pop them in your mouth, try grating them into salads or slaws along with thinly sliced pears or apples.
When cooked, Hakurei develop a buttery flavor and roasting at high temperatures increases their sweetness.
Steam 1-inch slices for 12-15 minutes.
Bake turnips for 30-45 minutes at 350 degrees F basted with butter.
Saute garlic in olive oil, then add thin slices of turnips, when the turnips are almost done, add the turnip greens. Saute until greens are bright green but not mushy. Serve with tamari.
Mash turnips like potatoes.
Use turnip greens as you would other cooking greens.
Turnip greens are tasty when sautéed quickly with garlic in olive oil.
Glazed Hakurei Turnips
Cucumber and Hakurei Turnip Salad
Stir-Fried Hakurei Turnips
Roasted Turnips and Pears with Honey Rosemary Drizzle
Turnip and Kohlrabi Slaw
April to June and September to November
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.
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.
Root 5 Farm Radish Recipes
Radish Sandwiches with butter and salt
Bibb and Radish Salad With Buttermilk Dressing
Sauteed Radishes with Mint
Buttered Leeks and Radishes
Roasted Radishes with...
Yogurt-Dill Dipping Sauce
Spicy Quick Pickled Radishes
Radish Cucumber Salad
Radish Salad with Yogurt and Cumin
Spring and Fall
Store up to 2 weeks
Refrigerate in a plastic bag for up to two weeks
Root 5 Farm Bok Choy Recipes
Easy Bok Choy
Bok Choy Salad with seasame soy dressing
Shanghai Stir-Fried Noodles
Stir-Fried Bok Choy with Ginger and Garlic
Sautéed Bok Choy
Baby Bok Choy and Beef Noodle Soup with Warm Spices
Garlicky Sauteed Baby Bok Choy
Bok Choy Salad with Sesame Soy Sauce
Salmon with Hoisen, Orange, and Bok Choy
Soba Noodles with Mushrooms, Cilantro and a side of Bok Choy