Dandelion Greens

Dandelion Greens Veggie Type: Leafy Green Season: Summer Peak months: May – October Uses: Yes, you can eat Dandelion Greens that you find growing wild, just avoid those that have been sprayed with fertilizer or other toxic sprays. You can also purchase them wherever you buy your produce. Eat them raw or cooked. They are great […]

Sweet & Zesty Winter Kale Salad

I love a sweet kale salad with craisins, oranges and a fresh lemon dressing, but sometimes the ingredients I have on hand are apples, vinegar and radishes. In this winter kale salad variation I added some beautiful purple mu radish (a.k.a. purple daikon) which has a bit of the peppery zest of radishes, but is […]

Komatsuna

Komatsuna with yellow flowers on a wood background

Komatsuna Veggie Type: Leafy Greens Season: Fall-Spring Peak months:  October-November and March-April. Does not do well in cold or heat. Uses: Komatsuna, also called Summerfest, is a mild, tender Asian leafy green. It can be eaten raw or cooked, so try it in a salad, stir-fried, or in a soup. The slender stems maintain their […]

Mizuna

bag of mizuna

Mizuna Veggie Type: Leafy green Season: Can be found year-round Peak months: Cooler months like April-May or September-October Uses: Mitzuna is a peppery green that’s perfect for adding to a salad mix but also can be cooked. Try it sautéed with tofu and vegetables (e.g. bok choy, mushrooms, bell peppers, garlic), and splash it with […]

Radish Microgreens

bag of radish microgreens

Radish Microgreens Veggie Type: Microgreens Season: Can be grown any time of year Peak months: Great choice for the winter, when access to greens is limited Uses: Radish microgreens bring all the flavor and spice of radishes into a new format. They’re perfect for sprinkling on top of avocado toast, salad, or beans and rice. […]

Collard Greens

Collard greens

Collard Greens Veggie Type: Leafy Greens Season: Summer-Winter Peak months: October-December Uses: Collard greens have a strong, bitter flavor that pairs well with sweet vinegars (think balsamic or fruity), nuts (especially pecans or hazelnuts), and garlic. Wash the leaves thoroughly and remove the thick stems. You can do this with a sharp knife or by […]

Escarole

escarole

Escarole Veggie Type: Leafy Green Season: Year-round Peak months: September-October Uses: Escarole is a bitter green that can be eaten raw or cooked. Try mixing it with other greens in a salad/wrap or boiling it and then adding to a stir-fry. The more it’s boiled, the weaker the bitter taste will be. Escarole Inspiration More […]

Russian Kale

bunch of Russian kale

Russian Kale Veggie Type: Leafy Green Season: Usually can be found year-round Peak months: Peak harvesting months are September-November Uses: Russian kale is a sweeter variety of kale, and it gets even sweeter as its cooked. Try it in a salad or cooked with oil and garlic! If you want to zest it up a […]

Spinach

bag of spinach

Spinach Veggie Type: Leafy Green Season: Spring-Summer Peak months: June-ish, October-ish Uses: Spinach is a great base for a side salad, and it’s also really tasty when cooked. Try it in scrambled eggs/tofu scramble or in a tomato-chickpea curry. If your spinach is still attached to its thick stem, separate the stem from the leaf […]

Bok Choy

bundle of bok choy

Bok Choy Veggie Type: Leafy Green Season: Harvested in the late summer/fall  Peak months: August-November Uses: The flavor of bok choy is similar to spinach or swiss chard and it can be eaten raw or cooked in stir-fries or soups. When stir-frying, separate the stalks from the leaves and cook the stalks for a few […]