ARUGULA- This peppery leaf is perfect for spicing up bland or mellow dishes. I add it to creamy pastas, grits, or top on top a plain ol’ cheese pizza with some olive oil and some shaved Parmesan.
BROCCOLI- Did you know that Broccoli is a member of the cabbage family and the part that we are known to eat most frequently is actually the flower but the leaves are edible too.
RED CABBAGE- Need some new ideas or perhaps some inspiration on cooking this colorful vegetable? Try some of the [Top 10 Ways] to cook Red Cabbage.
RAINBOW CARROTS- These colorful beauties are sure to add eye popping color to any dish, try them roasted with some sea salt, sauteed, or my personal favorite: Raw- with your favorite hummus or dip.
COLLARDS- The most common and popular way of cooking these leafy greens (down here in the south) would be to slow cook them in a big pot with an abundance of salt and bacon, however if you you are up to experiment with alternative cooking practices give this simple recipe a try:
RED BUTTER LETTUCE- Buttery and tender, this melt in your mouth lettuce is sure to be the perfect colorful addition to any salad, sandwich or wrap.
GREEN ONIONS- Storage tip: Once washed and dried, wrap the green shoots in a paper towel and place into a ziplock bag. The paper towel will draw moisture away from the scallions and will help them to stay fresh for up to a week.
ENGLISH SHELLING PEAS- Sweet and tender, quick to cook, and incredibly versatile, fresh peas are the ultimate springtime treat. Purée them into a soup, add them to a stew, or briefly blanch them and toss them in risottos or pastas. Want to freeze your peas and keep them for later? Follow these [simple steps] to help maintain their flavor, texture, and color.
WATERMELON RADISHES- Crunchy and sweet, with just a hint of spice and a flavor, this radish, like other varieties of radish may be roasted, braised or even mashed. However the act of cooking them dulls the color so i suggest you serve them raw or pickle them and let their beauty shine on.