Arugula | Basil | Beets | Bok Choy | Braising Mix |Broccoli | Broccoli Raab | Brussels Sprouts | Cabbage | Carrots| Celeriac | Chard | Chinese Broccoli | Cilatnro | Collards | Cucumbers | Eggplant | Fennel | Garlic | Herbs | Green Beans | Jalapenos | Kale | Kohlrabi | Leeks | Lettuce | Onions | Parsley | Parsnips | Peppers (Bell) | Potatoes | Pumpkins | Radishes | Rutabagas | Scallions | Spinach | Sugar Snap Peas | Sweet Potatoes | Tomatillos | Tomatoes | Turnips | Winter Squash | Zucchini | Storage Tips (downloadable .doc)
This past winter I asked you to share your best tips for storing the vegetables and herbs. I promised to compile them and pass them along. Although it may be more cumbersome, I chose to use all the comments even though some are very similar – frequently there’s a slightly different method that may make a difference for you, and I just couldn’t leave out the commentary that sometimes accompanied the tips.
Thanks folks,
— Patty
Pantry List
These ingredients are mentioned in our recipes and are handy to keep around.
almonds (sliced)
dijon mustard
feta cheese
ginger
honey
kosher or sea salt
lemon juice
lime juice
mozarella cheese
olive oil
parmesan cheese
pastas (including risotto and penne)
pine nuts
pizza crusts or lavash bread
red wine vinegar
rice vinegar
sesame oil (and/or sesame paste- tahini)
soy sauce
white wine vinegar
Please email us your favorite recipes and we’ll pass them along. Thanks.
Even weird-looking vegetables
can become your new
best friends.
