pound

Availability: July

Storage tips: Refrigerate in a plastic bag for at least a week.

Availability: July

Storage tips: Refrigerate in a plastic bag for at least a week.

How to eat: The whole pod is edible--do not shell these peas! Snap peas are great as a snack in kids’ lunches or with a dip. We also enjoy them in soups or in Asian stir-fries. Before biting into them make sure to snap off the tops and pull the strings off, as they are indigestible.

Availability: September-October (often we have this vegetable available through to March as it stores well in the root cellar)

Storage tips: Refrigerate in a plastic bag. Daikon stores well and should last at least a month.

How to eat: Daikon radishes are a tasty vegetable most often used in parts of Asia. They can be used in stir-fries, raw in salads or when making Korean Kimchee.

How to preserve: Make kimchi!  See cabbage for a recipe.

Availability: July-October

Storage tips: Refrigerate in a plastic bag. Broccoli should last at least a week.

How to eat: Broccoli can be steamed and topped with butter as well as stir-fried with excellent results. To steam, cut broccoli in to small flowerets and put into pan with one inch of water in the bottom. Bring to a boil and steam for 5-10 minutes until tender-crisp and bright green.

Chinese Cabbage is also known as Napa Cabbage.

Availability: September

Storage tips: Refrigerate in the crisper drawer in a plastic bag. Chinese cabbage should last at least a couple weeks in your fridge.

How to eat: Chinese cabbage is great for Chinese stir-fries, soups, and for making sauerkraut or Korean kimchee.  It is more tender than regular cabbage and cooks up faster.

Availability: August-March

Storage tips: Refrigerate in the crisper drawer. Uncut cabbage should last a couple of months in your fridge.

How to eat: Cabbage is a versatile vegetable and can be boiled, stir-fried, eaten raw, or made into sauerkraut.

Availability: October-March

Storage tips: Refrigerate in a plastic bag for at least a month.

How to eat: Rutabagas are great winter storage vegetables whose flavor really gets good after a few hard frosts in the fall. Basic preparation involves chopping them, boiling them for 15-20 minutes or until soft, and mashing them with butter. They are also great roasted, in stews, or grated in salads.

Availability: August-September

Storage tips: Refrigerate by wrapping paper towels around the fruits and storing in the crisper drawer or store at room temperature for short term.

Availability: September-December (possibly longer if supplies last)

Storage tips: Winter Squash wants to be between 55-65 degrees. It stores best in a cool dry room in your house and should last at least into November and can last much longer depending on conditions.

Availability: September-December (possibly longer if supplies last)

Storage tips: Winter Squash wants to be between 55-65 degrees. It stores best in a cool dry room in your house and should last at least into November and can last much longer depending on conditions.