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APPLES
Description:
Apples are the most popular of all fruits with over 7,000 named varieties.
Here at Trax, we grow about 13 different varieties, with our trees totaling
around 2,000. Apples are high in pectin, contain some vitamins C &
A, and are a good source of dietary fiber.
How to Buy:
Choose apples that are firm to touch, with unblemished skins and no signs
of bruising. Do not judge an apple on the appearance of the skin. Apples
with thick, brightly-colored, waxy skins often have little taste and are
mealy inside.
How to Store:
Store small amounts of apples in the refrigerator. Large amounts should
be stored in a cool, dark, dry place that maintains a fairly constant
temperature. Check apples periodically because one bad apple can spoil
the whole bunch.
Availability
Date: Year-round in farm markets and in grocery stores.
Homegrown Availability
Date: Certain varieties (mostly cooking apples) are available starting
as early as the Fourth of July, with different varieties being picked
through October. Because of improved storage, we now have fresh tasting,
homegrown apples into May. Handouts are available for more specific availability
dates.
Preparation:
Wash thoroughly.
How to Can:
2 ½ to 3 pounds apples per quart. Wash, core, and peel. Slice apples about
¼ inch thick, quarter them, or cut into halves. To prevent darkening,
dip in a solution of ascorbic and citric acids. This product is sold commercially.
Following a syrup recipe, make a light to medium syrup. Drain and rinse
apples. Gently boil apples in syrup for 5 minutes. Pack hot apples into
hot jars, leaving ½ inch headspace. Ladle hot syrup over apples to ½ inch
from the top of jar. Remove air bubbles and cap. Process pints and quarts
20 minutes in a boiling-water canner.
How to Freeze:
Wash, core, and peel apples. Cut into twelfths or sixteenths. Drop immediately
into a commercially sold, ascorbic and citric acid solution. Prepare syrup
according to recipe, adding ½ tsp. ascorbic and citric acid solution to
each quart. Pack apples into airtight freezer containers or freezer jars.
Ladle ½ cup of syrup into containers or fill freezer jars to ½ inch from
the top.
Uses: Can
be eaten raw, used in salads, in baking, for sauces, juices, apple butter,
and cider.
Complementary
Accents & Seasonings: Cinnamon, nutmeg, cloves, or allspice.
Quantities:
Pies: 10 inch - 6 medium apples
Sauce: 2 ½ to
3 ½ pounds apples per quart
Juice: 6 quarts
– 24 pounds of apples
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APRICOTS
Description:
Round, yellowish-orange fruit with velvety skins. Apricots contain beta-carotene
and are a rich source of minerals and vitamin A.
How to Buy:
Choose plump fruit with a rich color and smooth skin.
How to Store:
Can be stored at room temperature for a day or two, or can be stored in
a plastic bag in the refrigerator for up to five days.
Availability
Date: Year-round in some farm markets and specialty grocery stores.
Homegrown Availability
Date: N/A
Preparation:
Wash thoroughly. May be peeled or eaten whole.
How to Can:
Use same process as peaches and nectarines.
How to Freeze:
Use same process as peaches and nectarines.
Uses: Apricots
can be eaten raw. They also can be dried, cooked in syrup, stuffed, and
used in many baking recipes.
Complementary
Accents & Seasonings: Nutmeg, cinnamon, cloves, almond, Amaretto,
and sweet white wine.
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ASPARAGUS
Description:
Dark green spears with tightly folded buds near the end. Asparagus is
high in vitamins A and C, iron, and potassium.
How to Buy:
Choose crisp and tender spears with tightly folded buds or tip ends.
How to Store:
Wrap a wet paper towel around the stem ends, put in a plastic bag, and
keep in refrigerator. Fresh asparagus will keep up to 14 days using this
method.
Availability
Date: Fresh asparagus is available in the spring only.
Homegrown Availability
Date: Early May
Preparation:
Wash well and cut off any woody ends. Large, thick stems may be peeled
or scraped off to keep from becoming tough. Asparagus may be eaten raw
in salads and can be steamed, sautéed, or cooked standing in boiling
water until tender.
How to Can:
Raw Pack: Wash
and drain asparagus, remove tough ends and wash again. Pack asparagus
as tight as possible into hot jars, leaving 1-inch headspace. If desired,
½ tsp. salt may be added.
Hot pack: Wash
and drain asparagus, remove tough ends and wash again. Cut asparagus into
1-inch pieces. Boil for 3 minutes. Pack hot asparagus into hot jars, leaving
1-inch headspace.
Both raw and hot
packs are processed the same way. Fill jars 1 inch from the top with boiling
water. Remove air bubbles. Cap and process pints for 30 minutes, quarts
for 40 minutes, at 10 pounds pressure in a steam-pressure canner.
How to Freeze:
Wash and trim woody ends. Blanch for 2 to 3 minutes. Place immediately
in ice water for 2 to 3 minutes. Drain and store in airtight container
or plastic freezer bag for up to 6 months.
Uses: May
be served cooked, as a side dish (hot or cold), raw in salads, soups,
and omelets. It may also be used in stir-fried recipes.
Complementary
Accents & Seasonings: Salt and pepper, lemon and dill weed, green
onions and Parmesan.
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BEANS
Green
& Yellow String & Pole
Description:
Green beans are the most common and vary in taste. Yellow beans have a
mild buttery taste. Purple wax beans are sweeter. Beans are a good source
of vitamins A, C, and potassium. They are low in sodium and have only
30 calories per cup.
How to Buy:
Beans are best when pods are crisp and tender. Avoid beans that are hollow
or puffy (this is a sign of age).
How to Store:
Wash and dry. Store in an airtight bag with a dry paper towel between
layers of beans. Fresh beans will keep up to two weeks.
Availability
Date: Beans are available year-round in farm markets and grocery stores.
Homegrown Availability
Date: Middle-end of June through the first frost
Preparation:
Wash beans and snap ends off if necessary. Cut or cook whole in a small
amount of water just until tender. Overcooking causes loss of flavor and
color.
How to Can:
Raw pack: Wash
beans thoroughly. Remove string, trim, and cut into 2-inch pieces. Pack
beans tightly into jars, leaving 1-inch headspace. If desired, ½ tsp.
salt per pint may be added.
Hot pack: Wash
beans thoroughly. Remove string, trim, and cut into 2-inch pieces. Boil
5 minutes. Pack beans into hot jars, leaving 1-inch headspace. IF desired,
½ tsp. salt per pint may be added.
Both raw and hot
packs are processed the same way. Fill jars 1 inch from the top with boiling
water. Remove air bubbles. Cap and process pints for 20 minutes, quarts
for 25 minutes, at 10 pounds pressure in a steam-pressure canner.
How to Freeze:
Wash beans and snap ends. Blanch for 3 minutes. Place immediately in ice
water for 5 minutes. Drain and store in an airtight container or plastic
freezer bag for up to six months.
Uses: Beans
are used as side dishes, casseroles, and in salads.
Complementary
Accents & Seasonings: Almost all herbs go well with beans.
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BEETS
Description:
Beets have edible leafy tops and stems, as well as round edible roots.
They are a good source of vitamins A, C, and iron.
How to Buy:
Choose young, tender, blemish-free beets.
How to Store:
Cut tops 2 inches from roots and store in separate bags in the refrigerator.
Beets can be stored for weeks, but the tops only last a few days.
Availability
Date: Beets are available year-round in farm markets and supermarkets.
Homegrown Availability
Date: N/A
Preparation:
Boil beets in enough water to cover until tender.
How to Can:
Choose beets 1 to 2 inches in diameter. Trim stems to 2 inches and wash
beets. Boil until skins slip off. Remove skins and stems. Slice, cube,
or leave whole. Pack into hot jars, leaving 1-inch headspace. If desired,
½ tsp. salt may be added per pint. Fill jars 1 inch from the top with
boiling water. Remove air bubbles. Cap and process pints for 30 minutes,
quarts for 35 minutes, at 10 pounds pressure in a steam-pressure canner.
How to Freeze:
Follow same steps as listed above for canning beets, but pack into freezer
jars or plastic freezer boxes. Seal, label, and freeze.
Uses: Beets
are used in pickling, in salads, soups, and casseroles. The tops are excellent
steamed seasoned with butter and salt and pepper.
Complementary
Accents & Seasonings: Mint, dill, lemon and lime juice. May be
served with sour cream.
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BERRIES
Red
Raspberries, Black Raspberries & Blackberries
Description: Deep colored,
jewel-like fruit with a sweet flavor. Raspberries are a good source of
vitamin C, potassium, niacin and riboflavin.
How
to Buy:
Choose berries that have a bright and even color all around.
How to Store:
Raspberries and blackberries should be used the same day they are purchased.
They do not store well. If necessary, store only for a day or two in the
lower portion of the refrigerator.
Availability
Date: Raspberries and blackberries can sometimes be found in specialty
grocery stores year-round.
Homegrown Availability
Date: Early July through September.
Preparation:
Wash and drain on paper towel just before using.
How to Can:
Raw Pack: Wash
in cold water and drain on a paper towel. Make a light to medium syrup.
Keep syrup hot. Ladle ½ cup hot syrup into hot jar. Fill jar with berries.
Shake gently to pack. Add syrup to within ½ inch from the top. Remove
air bubbles and cap. Process pints 15 minutes, quarts 20 minutes, in a
boiling water-canner.
Hot Pack: Prepare
berries as listed above. Put berries in a large saucepot. Add ¼ to ½ cup
sugar for each quart of berries. Stir. Let stand for 2 hours in a cool
place. Cook mixture slowly until sugar dissolves and berries are hot throughout.
Ladle hot berries and syrup into hot jars, leaving ½ inch headspace. If
there is not enough syrup to cover berries, add boiling water to within
½" from top. Process pints and quarts 15 minutes in a boiling-water
canner.
How to Freeze:
Berries should be frozen individually on a cookie sheet and then packed
into airtight freezer containers.
Uses: May
be eaten raw, used in cereal or in recipes.
Complementary
Accents & Seasonings: Sugar or whipped cream
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BLUEBERRIES
Description:
Small, round, blue berries that grow on a shrub. Blueberries contain vitamin
C and iron.
How to Buy:
Pick yourself, if possible. When buying, look for plump berries of fairly
uniform size. Avoid dry and shriveled berries.
How to Store:
Store unwashed blueberries for up to one week in the refrigerator.
Availability
Date: Early summer through fall in farm markets and grocery stores.
Homegrown Availability
Date: Early July through September.
Preparation:
Wash and drain on a paper towel just before using.
How to Can:
Use same process as for raspberries.
How to Freeze:
Use same process as for raspberries.
Uses: Can
be eaten raw, in fruit salads, on cereal or in recipes.
Complementary
Accents & Seasonings: Sugar or whipped cream
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BROCCOLI
Description:
Broccoli is tightly budded heads in the center of thick green stalks.
Broccoli is rich in vitamins A, B, and C.
How to Buy:
Choose tightly budded clusters that show no sign of flowering.
How to Store:
Place broccoli in a plastic bag with a dry paper towel around the head.
Keep in the refrigerator. Fresh broccoli will keep up to 2 weeks using
this method.
Availability
Date: Year-round at farm markets and supermarkets.
Homegrown Availability
Date: Early-September fall crop
Preparation:
Trim and steam broccoli in a small amount of water until tender. Do not
overcook. Stems may also be peeled and eaten raw.
How to Can:
Better results if frozen rather than canned.
How to Freeze:
Soak trimmed broccoli in a solution of 1-cup salt to 1-gallon water for
30 minutes to remove insects. Rinse and drain. Blanch for 3 minutes for
small sections and 4 minutes for larger sections. Cool and drain. Pack
in freezer bags or airtight containers.
Uses: Side
dishes, salads, relish trays, and in casseroles and soups.
Complementary
Accents & Seasonings: Salt and pepper, dill, chervil, and tarragon.
Often topped with cheese, sour cream, or dressings.
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BRUSSELS
SPROUTS
Description:
Tightly wrapped heads that resemble baby cabbages.
How to Buy:
Choose green sprouts with no yellow leaves (which indicate older sprouts).
How to Store:
Wash and drain well. Place in a plastic bag with dry paper towels in-between
the layers. Fresh brussels sprouts will store up to 3 weeks in the refrigerator.
Availability
Date: Brussels sprouts are available year-round in farm markets and
supermarkets.
Homegrown Availability
Date: Not available from our farm.
Preparation:
Wash, trim, and score an "X" on stem end. Steam in small amount
of water or braise in a small amount of broth. May be cooked covered or
uncovered. Cook until tender. Overcooking will give them a stronger taste.
How to Can:
Freezing brussels sprouts is preferred over canning.
How to Freeze:
Wash, trim, and sort brussels sprouts into sizes. Blanch small heads for
3 minutes, medium heads for 4 minutes, and large heads for 5 minutes.
Drain and cool. Place in plastic freezer bags or airtight containers.
Uses: Side
dishes, soups, casseroles, and stir-fried dishes. They are also good when
baked with a roast.
Complementary
Accents & Seasonings: Thyme, fennel, tarragon, basil, and bacon
drippings.
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CABBAGE
Description:
Leaves forming a compact head starting at a thick stem. All cabbages have
a sweet and crisp texture, as well as a sweet taste. Savoy is more tender
and lighter tasting than the others.
How to Buy:
Choose a firm head with dark green leaves. Avoid discolored leaves.
How to Store:
Cabbage can be stored for up to 4 weeks in a plastic bag in the refrigerator.
Availability
Date: Year-round in farm markets and supermarkets.
Homegrown Availability
Date: N/A
Preparation:
Wash, trim bad leaves, and remove core.
How to Can:
Freezer method preferred.
How to Freeze:
Wash and trim dark outer leaves. Cut head into wedges or shred coarsely.
Blanch wedges 3 minutes, shredded 1-½ minutes. Drain, cool, and pack into
plastic freezer bags or airtight containers.
Uses: Cabbage
rolls, casseroles, coleslaw, sauerkraut, cabbage & noodles, and soups.
Complementary
Accents & Seasonings: Butter, salt and pepper, caraway, dill,
onion, sausage, and bacon drippings.
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CARROTS
Description:
Deep orange root with fern like tops.
How to Buy:
Choose firm and crisp carrots with a rich color.
How to Store:
Remove tops, wash, and store in a plastic bag in the refrigerator. Will
keep up to 4 weeks.
Availability
Date: Year-round
Homegrown Availability
Date: N/A
Preparation:
Peel or brush carrots. Cut into any style you prefer. Boil, braise, or
steam in a small amount of water or broth. Do not overcook.
How to Can:
Raw Pack: Wash
and peel carrots. Wash again and cut into style you prefer. Pack tightly
into hot jars, leaving 1-inch headspace. If desired, ½ tsp. salt per pint
may be added.
Hot Pack: Wash
and peel carrots. Wash again and cut into style you prefer. Cover carrots
with water and bring to boil. Reduce heat and simmer for 5 minutes. Pack
into hot jars, leaving 1-inch headspace. If desired, ½ tsp. salt per pint
may be added.
Both raw and hot
packs are processed the same way. Fill jars 1 inch from the top with boiling
water. Remove air bubbles. Cap and process pints for 25 minutes, quarts
for 30 minutes, at 10 pounds pressure in a steam-pressure canner.
How to Freeze:
Wash and peel carrots. Blanch for 3 minutes. Place immediately in ice
water. Drain, cool, and place into freezer bags or airtight containers.
Uses: Side
dish, salads, vegetable dip, casseroles, soups & stews.
Complementary
Accents & Seasonings: Tarragon, dill, lemon, basil, and salt &
pepper.
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CAULIFLOWER
Description:
White snowball-shaped head surrounded by green leaves. Cauliflower is
a member of the cabbage family. It is low-cal, high in vitamin C, and
a good source of potassium.
How to Buy:
Choose firm white heads with no signs of yellow or dark spots (which are
a sign of age).
How to Store:
Wash and drain. Store in the refrigerator in a perforated plastic bag
with a paper towel around the head.
Availability
Date: Available year-round at farm markets and grocery stores.
Homegrown Availability
Date: Early to mid-September.
Preparation:
Cauliflower may be cooked whole or broken into flowerets. Steam in boiling
water. Do not overcook.
How to Can:
May be pickled.
How to Freeze:
Trim and break into uniform flowerets. Cover with a solution of 1-cup
salt to 1-gallon water for 30 minutes to remove insects. Blanch for 3
minutes. Place immediately into ice water. Drain, chill, and place into
freezer bags or airtight containers.
Uses: Side
dish, raw in salads or with vegetable dip, soups, and in casseroles.
Complementary
Accents & Seasonings: Salt & pepper, herb butters, cheese,
and cream sauces.
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CHERRIES
Description:
A small, round, shiny fruit that hangs in pairs from a tree. Varieties
range in color from dark red to yellow.
How to Buy:
Choose cherries that are plump and shiny with no blemishes.
How to Store:
Store unwashed cherries in the refrigerator for just a few days. Wash
before serving.
Availability
Date: Different varieties of cherries are available in farm markets
and grocery stores in summer and into the fall.
Homegrown Availability
Date:
Preparation:
Wash and eat, or wash, pit, and use in any recipe.
How to Can:
Raw Pack: Wash,
drain, and pit cherries. Make a light to heavy syrup, depending on the
sweetness of the cherries. Keep syrup hot. Ladle ½ cup hot syrup into
hot jars. Fill jars with cherries. Shake to pack, leaving ½ inch headspace.
Add hot syrup to ½ inch from the top. Remove air bubbles and cap. Process
pints and quarts 25 minutes in a boiling-water canner.
Hot Pack: Prepare
cherries as stated above. Measure and put in a large saucepan. Add ½ to
¾ cup sugar for each quart of cherries. Cook mixture slowly until sugar
dissolves and cherries are hot throughout. Ladle hot cherries and juice
into hot jars, leaving ½ inch headspace. Add boiling water or syrup to
½" from top of jar. Remove air bubbles and cap. Process pints 15
minutes, quarts 20 minutes, in a boiling-water canner.
How to Freeze:
Cherries can be frozen whole and packed with either sugar or syrup.
Uses: Cherries
may be eaten raw and whole. Canned and frozen cherries are better for
use in recipes.
Complementary
Accents & Seasonings: Citrus flavors, sweet spices, and chocolate.
CORN
Description:
Long ears with individual kernels. Corn is available in many varieties.
Corn is rich in Vitamin A, B, and C and a good source of iron and calcium.
How to Buy:
Choose firm ears with husks that are fresh and green. Avoid dry-looking
kernels.
How to Store:
Always refrigerate corn as soon as possible. Corn can be stored in the
husks or without husks in a plastic bag.
Availability
Date: Year round in farm markets and grocery stores.
Homegrown Availability
Date: Early-July to mid-September.
Preparation:
On the cob: Husk
and remove silk. Drop into boiling water, cover and cook for 7-9 minutes.
Do not overcook because it will make the kernels dry and starchy.
With husks on:
Remove a few layers of husk and silk.
Off the cob: Cut
kernels from the cob {an electric knife works great}. Cook in a small
amount of milk or water.
How to Can:
Raw Pack: Husk,
remove silk, and wash corn. Cut from the cob. Pack corn into hot jars,
leaving 1-inch headspace. Do not shake down. Add ½ tsp. salt per pint.
Process pints 1 hour and 25 minutes at 10-pound pressure in a steam-pressure
canner.
Hot Pack: Husk,
remove silk, and wash corn. Cut corn from cob. Measure. Add ½ tsp. salt
and 1 cup boiling water per pint. Bring to a boil, reduce heat, and simmer
for 5 minutes. Pack corn and liquid into hot jars, leaving 1-inch headspace.
Remove air bubbles. Cap and process pints for 55 minutes, quarts for 1
hour, at 10 pounds pressure in a steam-pressure canner.
How to Freeze:
Off the cob: Husk,
remove silk, and wash corn. Blanch for 3 minutes, dip immediately in ice
water for 3 minutes. Allowing corn to sit in the ice water will make it
soggy. Drain and cut from cob. (An electric knife works great for this.)
Place in freezer bags or airtight containers.
On the cob: Prepare
corn, and blanch for 6-8 minutes. Wrap individual ears in moisture-proof
film and pack into freezer bags or airtight containers. (This method tends
to make the corn a little soggy and has the taste of the cob.)
Uses: Use
in side dishes, soups, salads. Corn may be baked, roasted, steamed, or
creamed.
Complementary
Accents & Seasonings: Salt & pepper, or season with almost
any of your favorite herbs.
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EGGPLANT
Description:
Shiny, purple, egg-shaped vegetable. Contains vitamin C and potassium,
is low in sodium and contains no fat.
How to Buy:
Choose firm, shiny eggplant. Avoid eggplant with dark spots or shriveling.
Both are signs of age.
How to Store:
Store loose in the refrigerator.
Availability
Date: Year-round in farm markets and grocery stores.
Homegrown Availability
Date: N/A
Preparation:
Eggplant may be cubed and steamed, baked in halves, or cut in julienne
style for stir-fry. Eggplant does not take very long to cook. Eggplant
may also be stuffed with cheese or ground meat mixtures and cooked in
a tomato sauce.
How to Can:
N/A
How to Freeze:
Wash, peel, and slice into desired sizes. Bring 1 gallon of water with
4 ½ tsp. citric acid or ½ cup lemon juice to a boil. Blanch eggplant 3-4
minutes, depending on the size of slices. Drain, cool, and pack into airtight
freezer containers.
Uses: Casseroles,
soups, meat dishes, and stir-fry. May also be stuffed with cheese or meat
mixtures.
Complementary
Accents & Seasonings: Salt & pepper, oregano, basil, summer
savory, and sage.
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GARLIC
Description:
A compact bulb comprised of individual cloves. Garlic is an herb that
contains potassium and phosphorus.
How to Buy:
Choose firm, solid heads. Watch for drying of the cloves, which is a sign
of age.
How to Store:
Store in a cool and dry place.
Availability
Date: Year-round in farm markets and grocery stores.
Homegrown Availability
Date: N/A
Preparation:
Break cloves apart and use as desired. Peel skin and crush or mince. Remember
that fresh garlic is more potent than garlic powder. Elephant garlic has
a much milder flavor and can be used more generously without becoming
overpowering.
How to Can:
N/A
How to Freeze:
N/A
Uses: Use
for all sorts of meat dishes, sauces, soups, and casseroles. Also can
be used to flavor oils and vinegar.
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GINGER
ROOT
Description: A
rough, knobby, hand-shaped tuber.
How to Buy: Choose
crisp, fresh tubers.
How to Store: Store
in refrigerator, wrapped in a dry paper towel.
Availability Date:
Year-round in specialty farm markets or in specialty grocery stores.
Homegrown Availability
Date: N/A
Preparation: Ginger
is so pungent you only need to use a small amount. Cut off a length of
the root. Trim the skin with a paring knife. Slice across the fibrous
grain to make rounds. Chop with a chef’s knife using a rocking motion.
How to Can: N/A
How to Freeze:
N/A
Uses: Grate or
shred ginger root into casseroles or add to soup. It is very good as a
seasoning for winter squash. Ginger root is also used in flavoring stir-fry
and salads.
Complementary Accents
& Seasonings: N/A
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Description: A
root that is a member of the mustard family. Horseradish has a strong,
pungent flavor.
How to Buy: Choose
firm, crisp, heavy roots.
How to Store: Wrap
in a paper towel, place in a plastic bag, and store in the refrigerator.
Availability Date:
Year-round in specialty markets and grocery stores.
Homegrown Availability
Date: N/A
Preparation: Peel,
wash, and grate. Peel, wash, and shred for cooking sauces.
How to Can: N/A
How to Freeze:
N/A
Uses: Use as a
flavoring in sauces, salads, and vegetables.
Complementary Accents
& Seasonings: N/A
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KALE, COLLARD, AND CHARD
Description:
Leafy members of the cabbage family, all with a somewhat course texture.
How to Buy:
Choose firm, crisp, tender leaves with no signs of rot or discolor.
How to Store:
Wash and store in a plastic bag with a dry paper towel.
Availability
Date: These greens are available year-round in most farm markets and
grocery stores.
Homegrown Availability
Date: N/A
Preparation:
Wash thoroughly. Cook (covered) in a small amount of water until tender
or steam until tender.
How to Can:
Wash greens thoroughly in several changes of water. Remove large, tough
stems. Heat greens until wilted in just enough water to prevent sticking.
Cut through greens several times with a sharp knife before packing. Pack
hot greens into hot jars, leaving 1-inch headspace (adding ½ tsp. of salt
per pint if desired). Pour boiling water over greens, filling within 1
inch of the top of the jar. Remove air bubbles and cap. Process pints
1 hour and 10 minutes, quarts 1 hour and 30 minutes, at 10 pounds pressure
in a steam-pressure canner.
How to Freeze:
Wash thoroughly and trim off any discolored leaves. Blanch for 3-5 minutes.
Dip immediately in ice water for about 5 minutes. Do not allow to soak
in ice water. Drain and place in plastic freezer bags or airtight containers.
Uses: Side
dish, casseroles, garnish, and hot wilted salads. May be steamed, fried,
or sautéed. A good side dish for ham and pork dishes.
Complementary
Accents & Seasonings: Bacon, bacon drippings, lemon or lime juice.
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Description:
A member of the onion family, leeks grow much like a green onion, but
are thicker and have a sweet, subtle flavor. They are milder in taste
and are also easier to digest than onions.
How to Buy:
Choose leeks that are fresh-looking with nice green tops and long shanks.
How to Store:
Wrap dry paper towel around leeks, put in a plastic bag, and store in
the refrigerator.
Availability
Date: Year-round in farm markets and in grocery stores.
Homegrown Availability
Date: N/A
Preparation:
Trim off roots and bad leaves. The rest of the leek can be cut and steamed,
braised, fried, or sautéed.
How to Can:
N/A
How to Freeze:
Wash and trim roots and bad leaves. Chop or mince. Put in freezer bag
or airtight container.
Uses: Soups,
stews, salads, and as a substitute for onion in most recipes.
Complementary
Accents & Seasonings: N/A
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LETTUCE
Iceberg, Romaine, Bibb, Boston, Buttercrunch, Green Leaf, Red Leaf,
Endive, Escarole
Description:
There are two main types of lettuce: head lettuce and leaf lettuce. Each
type of lettuce offers a different taste and texture.
How to Buy:
Head type: Choose firm, solid heads with no signs of rust.
Leaf type:
Choose crisp, tender leaves with no signs of burnt tips.
How to Store:
Wash, drain, and wrap in a dry paper towel. Place in a plastic bag in
the refrigerator.
Availability
Date: Most varieties are available year-round in farm markets and
grocery stores.
Homegrown Availability
Date: N/A
Preparation:
Wash thoroughly. Tear into pieces. Cutting with a knife can cause lettuce
to turn brown more quickly.
How to Can:
N/A
How to Freeze:
N/A
Uses: Salads,
garnishes, and sandwiches.
Complementary
Accents & Seasonings: Salt & pepper, oil & vinegar, dressings,
and in some varieties, wilted with bacon and bacon drippings.
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Copyright
©2001 Trax Farms Inc. All Rights Reserved
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