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Arugula is sometimes also referred to as Rocket. It is a relative of the mustard family which might explain its tender zippy flavor. It is native to the Mediterranean region…

Basil is a tender low-growing herb that is very popular throughout the world and sweet basil is practically a staple of Italian cooking. We grow plenty of sweet basil, but…

A vibrant, earthy vegetable, beets add color, flavor, and lots of nutrients to any meal. Just like carrots trace minerals lie just below the surface of the skin so avoid…

Bell peppers will last approximately 1-2 weeks in the refrigerator, but can also be frozen. For best preservation of flavor and quality, store peppers in a…

Bok Choy is a Chinese leaf vegetable commonly used in Chinese cuisine. The vegetable is related to the Western cabbage and of the same species as the…

Broccoli is a plant of the Cabbage family, it possesses abundant fleshy flower heads, usually green in color, arranged in a tree-like fashion on branches sprouting from a thick, edible stalk.…

Brussel Sprouts are leafy green buds, which resemble miniature cabbages.  Recipes Roasted Autumn Vegetables

Waltham Fields Community Farm grows several types of cabbage including green, red, savoy and napa. Cabbage Recipes Napa Cabbage Salad Cabbage, Apple & Sweet Potato Salad…

This root vegetable hardly needs much introduction. It is great both raw and cooked. Add carrots to salads, stir-fries, soups, tomato sauce, or a plethora of other dishes, or just…

Cauliflower is an annual plant that reproduces by seed. Typically, only the head (the white curd) is eaten while the stalk and surrounding thick, green leaves are used in…

Celeriac is also known as celery root, an obvious name for this relative of celery and parsley. The stalks and leaves are similar to our common celery, but the delicious…

Chard can be used in any recipe calling for mild, tender greens such as spinach or beet greens. Recipes Turkey-Swiss Chard Burgers with Greens and Lemon-Basil Aioli…

This is a favorite of Southern cooks, who often cook collards with salt pork or smoked ham hocks. Use collard greens in any recipe calling for kale, bok choy, or…

The farm grows both pickling and eating cucumbers. Pickling cucumbers are usually shorter than slicing cukes, 3-4 inches long with thin skins and spines. They are generally ready for harvest sooner…

Eggplants come in many shape and sizes but the different varieties are interchangable in recipes. Nutritionally, eggplants offer small amounts of vitamins and minerals but plenty of fiber.…

Escarole is a leafy green vegetable and member of the chicory family, along with frisée, endive, and Belgian endive. Sometimes called broad-leaved endive, escarole has broad, curly green leaves and…

Fava beans have many other names including broad bean, faba bean, english bean, and horse bean. They are native to the Mediterranean and popular in cooking throughout the…

Native to the Mediterranean region, fennel is one of Italy's most popular vegetables. Most fennel available in American markets is Florence fennel (sometimes labeled "fresh anise")—has a bulb-like…

In the spring you'll start to see garlic in the form of scapes. The scape is the flower stalk of the garlic plant. Since these are cut in late spring,…

Store unwashed fresh beans pods in a plastic bag kept in the refrigerator drawer. Whole beans stored this way should keep for about seven days. Recipes

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