Garlic Scapes
Zucchini
Collard Greens
Spring Lettuce
Tender, baby spring lettuces are harvester when still quite young. Make for a delicious salad green, and should be used quickly. To perk them up, shock them in an ice water bath, and then spin dry.
Read MoreBunching Onions
This light-flavored spring bulb onion roasts beautifully, or can be substituted for most recipes that call for shallots.
Read MoreRed Russian Kale
This strong and wavy-leafed kale in a great candidate for braising and juicing, rather than a raw salad.
Read MoreLacinato Kale
Also sometimes called Tuscan Kale or Dino Kale, these long broad leaves makes for excellent raw kale salads or kale chips. One of the softer varieties of kale.
Read MoreSpring Radishes
Peppery flavor, red skin and white interior. Bulb and leaves both edible. Recipes Pickled Radishes Coarsely grate them or slice them into thin slices. Slice a small onion as well. In a separate bowl, mix together a half cup of sugar, 2./3 cup of lightly flavored vinegar (white wine, rice, or somethingelse light in flavor),…
Read MoreCaraflex Cabbage
Small-headed, early Summer Cabbage with great leaves for making wraps. Recipes Collard Green Wraps with Cauliflower Alfredo Collard Green Enchiladas
Read MoreRhubarb
Rhubarb is botanically speaking a vegetable, but this bright pink and green stalk, when cooked, takes on a lovely tart-sweet flavor so is most often served like a fruit. It make a great dessert sauce (scooped over or mixed into ice cream), as the base of a tart or shortbread, or even in more savory…
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