Red Onion

three red onions

Red Onion Veggie Type: Onion Season: Spring through fall, stored through the winter Peak months: June-November Uses: Red onions have a sweet flavor and crunchy texture and are best served raw.  You could use them in cooking in a pinch, but they would not be as strong as cooking onions, and wouldn’t make the most […]

Leek

leeks

Leek Veggie Type: Greens Season: Harvested in the late summer/fall and stored/sold through the winter Peak months: Harvested August-November Uses: Most recipes calling for leeks only require the light green part of the stalk. Both the root and the tough dark green leaves are inedible, but they bring a terrific oniony flavor to soup stock. […]

Garlic

garlic bulb

Garlic Veggie Type: Root Season: Summer Peak months: June-July Uses: It’s a good idea to always have garlic on hand as it makes any savory dish better. It’s easy to burn, though, so be mindful of how you add it and when. If you have more garlic than you know what to do with, make […]

Scallions

scallions

Scallion Veggie Type: Greens (in the Onion family) Season: Late spring through summer Peak months: May-August Uses: Chop off the roots, give them a rinse, and slice into slivers or thin rounds. Scallions can be eaten raw or cooked and both the green and white parts are edible. Some people like to briefly cook the […]

Garlic Scape

garlic scapes

Garlic Scape Veggie Type: Greens, Stems Season: Late Spring-Early Summer Peak months: June-July Uses: Garlic scapes are the stocks that grow from hardnecked garlic plants. Because they are harvested when fresh basil is abundant, Garlic Scape Pesto is a great thing to do with scapes. You can also use them in stir fry in place […]