Description: Lima beans grow in flat, short, thick pods. Lima beans are high in protein, potassium, calcium, phosphorous and vitamin A.How to Buy: Choose crisp, well-filled pods. How to Store: Store (unshelled) in a brown bag in the refrigerator, or shell and store in a plastic bag with a paper towel inside. Lima beans will keep about 4 to 5 days if stored in this manner. Availability Date: Fresh lima beans are seasonal and can be found in farm markets in the summer months. Homegrown Availability Date: N/A Preparation: Shell pods and wash. Cook with 1 inch of water covering beans. The pot should also be covered. How to Can: Raw Pack: Shell
beans and wash. Pack loosely into hot jars, leaving 1-inch headspace.
If desired, ½ tsp. salt may be added per pint. 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 40 minutes, quarts for 50 minutes, at 10 pounds pressure in a steam-pressure canner. How to Freeze: Shell and wash beans. Blanch beans for 2-3 minutes, and place in cold water. Drain, cool, and place in airtight containers or freezer bags. Uses: Limas are good in soups, salads, and as side dishes. Complementary Accents & Seasonings: Ham, bacon, mustard, dill, basil, and chili powder. Description: An umbrella-like fungus. There are many varieties, but the most common are the white field mushrooms. How to Buy: Choose firm, plump mushrooms without blemishes. How to Store: Store in the refrigerator in a brown paper bag with a damp paper towel around them. Do not wash until you are ready to use them. Availability Date: Year-round in farm markets and grocery stores. Homegrown Availability Date: N/A Preparation: Wash under cold water and brush lightly to remove dirt. Slice or use whole. How to Can: N/A How to Freeze: Mushrooms can be frozen but can only be stored for a short period of time---no more than a month. Wash, dry, and place into a heavy-duty freezer bag or airtight container. You can also sauté mushrooms in butter and freeze. Uses: Sauté, deep fry, stir-fry, or use raw in salads. Use in casseroles, meat dishes, and sauces. Complementary Accents & Seasonings: Salt & pepper, garlic, parsley, tarragon and thyme. Description: Compact head with tightly curled leaves. Napa is high in vitamin C. How to Buy: Choose firm, solid heads with no signs of discoloration. How to Store: Wash, trim, and drain. Wrap in dry paper towels. Place in a plastic bag and store in the refrigerator. Availability Date: More readily available in the fall and early winter. Also available year-round in some farm markets and specialty food stores. Homegrown Availability Date: N/A Preparation: Cut into preferred size. Wash and drain. Can be used raw, sautéed, stir-fried, or steamed. How to Can: N/A How to Freeze: Cut into preferred size. Wash and drain. Steam for 2-3 minutes. Dip in ice water for 2 minutes. Drain, and place in freezer bags. Uses: Napa is often used in oriental cooking such as egg rolls and Kim Tee. It can also be used in salads, for coleslaw, seasoned with salt and pepper, or used as a side dish. Complementary Accents & Seasonings: Salt & pepper, gingerroot, soy sauce, onions, garlic, and honey. Description: Common okra has a dark green pod with ridges and fuzz. Okra is rich in vitamins A and C. How to Buy: Choose young, tender, pods that are under 4 inches in length. Avoid okra that has dark spots or is shriveled. How to Store: Store in a paper bag in the refrigerator. Availability Date: June through September is the peak time for okra, but it is also available year-round in farm markets and specialty stores. Homegrown Availability Date: N/A Preparation: Wash and cut off stem ends. Smaller okra is best for steaming and boiling. Larger okra should be cut for frying and gumbos. How to Can: Wash, drain, and remove stem end without cutting into pod. May be done whole or sliced. Boil 2 minutes. Pack hot okra into hot jars, leaving 1-inch headspace. If desired, ½ tsp. salt may be added per pint. Ladle in boiling water, leaving 1 inch from the top of the jar. Remove air bubbles and cap. Process pints for 25 minutes, quarts for 40 minutes, at 10 pounds pressure in a steam-pressure canner. How to Freeze: Wash, drain, and trim off the stem end. Blanch for 3 minutes. Dip immediately in ice water for 3 minutes. Do not allow to stand in ice water. This will make your okra soggy. Drain and place into freezer bags or airtight containers. Uses: Okra can be used as a side dish, in soups and gumbo, boiled, steamed or fried. Complementary Accents & Seasonings: Salt & pepper. Description: A bright-green, curly, leaf herb. Parsley contains vitamin E. How to Buy: Choose fresh-looking, dark leaves. Stay away from yellow leaves. How to Store: Wash, drain, and wrap in a dry paper towel. Place in a plastic bag and store in the refrigerator. Availability Date: Year-round in farm markets and grocery stores. Homegrown Availability Date: May be grown on a windowsill for fresh parsley year-round. Preparation: Wash and remove all yellow leaves. Drain and mince. Parsley may now be used or dried for later use. To dry the parsley, place on a cookie sheet and place in a 200F oven until dry. A commercial dehydrator can also be used, but this is not necessary. How to Can: N/A How to Freeze: Trim, wash, drain, and place in plastic freezer bags. Uses: Used as a garnish, in soups, casseroles, stews or other cooking needs. Complementary Accents & Seasonings: N/A Description: Parsnips resemble a white carrot. Rutabaga is a root with a yellow flesh (a cross between a cabbage and a turnip) but has a stronger flavor than a turnip. Turnips are a round root vegetable which is in the cabbage family. How to Buy: Choose fresh-looking roots that show no signs of shriveling or wilting. How to Store: Wash, drain, and store in a plastic bag in the refrigerator. Availability Date: Year-round in farm markets and grocery stores. Homegrown Availability Date: N/A Preparation: Wash, scrape, or peel skin. Slice and boil in a little amount of water or with a bouillon. May also be braised or baked whole. How to Can: Wash, drain, and peel skin. Cut into desired size pieces. Blanch for 3 minutes. Pack into hot jars, leaving 1-inch headspace. Fill jar with boiling water, leaving 1-inch headspace. Remove air bubbles and cap. Process pints 30 minutes, quarts 35 minutes, at 10 pounds pressure in a steam-pressure canner. Rutabagas tend to become stronger in flavor when canned. How to Freeze: Peel, wash, and cut in desired pieces. Blanch 3 minutes, then place in ice water for 3-4 minutes. Cool and place in plastic freezer bags. Uses: Salads, soups, stews, main dishes, side dishes, or cooked with a roast. Complementary Accents & Seasonings: Fresh herbs, brown sugar, and spices. Description: The most familiar peaches are round with a pointed end. Their skin is downy and may be white, yellow, or have a blush of red. Peaches are a moderate source of vitamins A, B, and C. Nectarines are similar to peaches. The main difference is that nectarines do not have a downy skin. Nectarines are a good source of potassium and phosphorus, dietary fiber, and Vitamins A and C. How to Buy: Choose fruit that is firm but not rock hard. Do not buy blemished or bruised fruit. How to Store: Peaches and nectarines do not keep well. Keep firm fruit on the counter to ripen. Riper fruit may be stored in the refrigerator for only a day or two. Availability Date: Year-round in some specialty farm markets and grocery stores. Homegrown Availability Date: Mid-July through mid-September. Preparation: Wash thoroughly. How to Can: 2 to 3 pounds peaches or nectarines per quart. Wash well. Prepare for canning by dipping into boiling water for 30 to 60 seconds. Immediately dip into cold water. Slip off skins. Cut in half, pit, and scrape cavity to remove fibers. Hot Pack: Prepare fruit. 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 fruit. Cook one layer at a time until heated through. Pack hot peaches or nectarines into hot jars, leaving ½ inch headspace. Ladle hot syrup over fruit to ½ inch from top of jar. Remove air bubbles and cap. Process pints 20 minutes, quarts 25 minutes, in a boiling water canner. Raw Pack: Wash and peel fruit. Cut in half and pit. Treat to prevent darkening. Make a light to medium syrup. Keep syrup hot. Drain peaches or nectarines and pack (cavity-side down with layers overlapping) into hot jars, leaving ½ inch headspace. Ladle hot syrup over fruit to ½ inch from the top of jar. Remove air bubbles and cap. Process pints for 25 minutes, quarts 30 minutes in a boiling water canner. How to Freeze: Sugar Pack: Thoroughly mix 2/3-cup sugar and ¼ tsp. ascorbic and citric acid mixture. Set aside. Pit, peel, and slice fruit into a bowl. Sprinkle with sugar mixture. Toss gently to coat. Let stand until sugar dissolves. Pack sliced fruit and syrup into freezer jars or plastic freezer containers. Syrup Pack: Prepare a heavy syrup and add ½ tsp. ascorbic and citric acid mixture per quart. Ladle ½ cup syrup freezer containers. Prepare fruit and slice into containers. Shake gently to settle, leaving ½ inch headspace. Add more syrup if needed. Seal and freeze. Uses: Can be eaten raw, used in fruit salads, sauces, juices, and in baking. Complementary Accents & Seasonings: Cinnamon, nutmeg and lemon peel. Description: Pears come in many varieties. Most are thinner at the stem and wider at the bottom. Colors range from yellow, green, bronze, and gold. Pears can also be red. Pears contain a small amount of potassium and vitamins A & C. How to Buy: Choose pears that are solid, without blemishes or bruises, and are not overripe. How to Store: Place in a brown bag and keep in the refrigerator. Most types of pears do not keep well but some varieties (like the Bosc) are better than others. Availability Date: The more popular varieties of pears are available year-round in farm markets and grocery stores. Homegrown Availability Date: N/A Preparation: Wash thoroughly. Pears are most commonly eaten raw, but can be cooked and eaten. How to Can: Hot Pack: 2 to 3 pounds pears per quart. Bartlett pears are considered the best for canning. Wash, core, and peel. Cut pears into quarters or 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 syrup. Drain and rinse pears. Cook pears one layer at a time in syrup 5 to 6 minutes or until hot throughout. Pack hot pears into hot jars, leaving ½ inch headspace. Ladle hot syrup over pears to ½ inch from the top of jar. Remove air bubbles and cap. Process pints 20 minutes, quarts 25 minutes, in a boiling-water canner. How to Freeze: Wash, core, and peel pears. Cut into quarters or slice. Drop immediately into a commercially sold ascorbic and citric acid solution. Prepare syrup according to recipe and boil. Blanch drained pears in syrup for 2 minutes. Cool pears and syrup and pack into airtight freezer containers or freezer jars. Ladle ½ cup syrup into containers or fill freezer jars to ½ inch from the top. Uses: Can be eaten raw, used in fruit salads, in baking, or for sauces. Complementary Accents & Seasonings: Cinnamon, nutmeg, or allspice. Description: Bright green pods filled with tiny tender peas. Peas are rich in vitamin A. How to Buy: Choose green pods whose shells make a shrieking sound when rubbed together. Avoid over mature peas and those that are turning grayish white (both are a sign of age). How to Store: Peas in the pod may be stored in a brown paper bag in the refrigerator. Shelled peas may be stored in an airtight container. For longer fridge life, shell peas only when ready to use. Availability Date: Most readily available May and June in farm markets and grocery stores. May be available year-round in some specialty stores. Homegrown Availability Date: N/A Preparation: Shell and wash peas. Cook in a little amount of water (just barely to cover) until tender, for 8 to 10 minutes. Peas may also be steamed. How to Can: Shell, wash, and drain. Pack into hot jars leaving 1-inch headspace. Ladle in boiling water. If desired, ½ tsp. salt may be added. Remove air bubbles and cap. Process pints and quarts for 40 minutes, at 10 pounds pressure in a steam-pressure canner. How to Freeze: Shell, wash, and blanch for 2 minutes. Dip in ice water for 4 to 5 minutes. Drain, cool, and place in plastic freezer bags or airtight container. Uses: Side dishes, casseroles, salads, soups, and stews. Complementary Accents & Seasonings: Salt & pepper. Description: Sweet green & red peppers are known as bell peppers because of their bell shape. Hot peppers grow in all shapes and sizes. A rule of thumb is that the smaller the pepper, the hotter the taste. The following peppers are listed from mildest to hottest: Hungarian, Cayenne, Jalapeno, & Hades. Peppers contain vitamins A and C, are high in calcium, and protein. How to Buy: Choose solid peppers with a glossy sheen. Avoid shriveled-looking peppers. How to Store: Place peppers in a plastic bag with a dry paper towel around each pepper. May be stored in the refrigerator for 2 to 3 weeks. Availability Date: Peppers are available year-round in most farm markets and in grocery stores. Homegrown Availability Date: Late July. Preparation: Remove stem and clean membranes and seeds from the center of the pepper. How to Can: Cut out stem, remove seeds, wash and drain. Boil for 3 minutes and drain. Pack peppers into hot pint or half-pint jars, leaving 1-inch headspace. Add ½ tbsp. vinegar and ¼ tsp. salt to each half-pint. Fill jars to 1 inch from the top with boiling water. Remove air bubbles and cap. Process pints and half pints for 35 minutes, at 10 pounds pressure in a steam pressure canner. How to Freeze: Cut out stem, remove seeds, wash and drain. Place in plastic freezer bags or airtight containers. Peppers, when frozen, can be used in soups, stews, and chili. Uses: In chili, salads, dips, and for seasoning meats. Complementary Accents & Seasonings: Peppers are used as the seasoning. Description: Plums are round, juicy fruits that range in color from purplish-red to orange yellow. There are over 2,000 varieties, although only about a dozen of these types are sold in stores in this area. How to Buy: Choose plums that are plump and firm, with no signs of blemishes, shriveling, or bruising. How to Store: Store in the refrigerator for only a few days before using. Availability Date: Year-round in most farm markets and grocery stores. Homegrown Availability Date: N/A Preparation: Wash and use as desired. How to Can: Wash, drain and prick skin with sterilized needle to prevent fruit from bursting. Prepare a medium syrup in a large saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes. Cook plums, one layer at a time, for 2 minutes. Remove pan from heat and let stand 20 to 30 minutes. Remove plums from syrup. Bring syrup back to a boil and keep hot. Pack hot plums in hot jars, leaving ½ inch headspace. Ladle hot syrup over plums to ½ inch from the top. Remove air bubbles and cap. Process pints 20 minutes, quarts 25 minutes, in a boiling-water canner. How to Freeze: Plums may be packed and frozen whole, sliced and packed with sugar, or sliced and packed in a syrup. Uses: Frozen plums should be used for cooking only. Plums go well with pork and chicken. Complementary Accents & Seasonings: Lemon, orange, and red wine. Description: A very nutritious, starchy root. Potatoes come in many varieties. Each has a different texture and taste. Potatoes are a good source of vitamin C, vitamin A, thiamin, riboflavin, niacin, iron, and calcium. How to Buy: New potatoes should be firm with a thin skin. Mature potatoes should be firm with shallow eyes. Avoid wilted potatoes and those with sprouts. How to Store: Store in a cool, dark, dry, and well-ventilated area. Availability Date: New potatoes are available from late spring through summer in most farm markets and grocery stores. Russets and Idaho’s are available year-round in all markets. Homegrown Availability Date: Late July or early August usually ending with winter potatoes around Christmas. Preparation: Potatoes can be prepared in many different ways, depending on your use for them. Boil, bake, fry, scallop, mash, or stuff. How to Can: Peel, wash, and quarter potatoes. Boil for 10 minutes. Drain and pack into hot jars, leaving 1-inch headspace. If desired, ½ tsp. salt may be added per pint. Ladle in boiling water to within 1 inch from top of jar. Remove air bubbles and cap. Process pints 35 minutes, quarts 40 minutes, at 10 pounds pressure in a steam pressure canner. How to Freeze: Wash and blanch new potatoes for 5 to 6 minutes. Place in cold water, then drain. Place in plastic freezer bags or airtight containers and freeze. Frozen potatoes can be used in casseroles or for pot roast. Uses: Boiled, baked, mashed, or fried. Complementary Accents & Seasonings: Chives, green onions, salt & pepper, dill, bacon bits, sour cream, butter, and cheeses.
Description: A root vegetable that comes in different shapes, sizes, and colors. Radishes contain potassium and are low in calories. How to Buy: Choose radishes that have fresh-looking green tops, which are firm, unblemished, and have nice color. Cello pack radishes should have a good color, with no black spots or shriveling. How to Store: Wash, drain, and wrap in a dry paper towel. Place in a plastic bag and store in the refrigerator. Availability Date: Available year-round in farm markets and in grocery stores. Homegrown Availability Date: N/A Preparation: Wash and scrub well. Use whole or in slices. Radishes may also be cooked. How to Can: N/A How to Freeze: N/A Uses: Salads, dips and as a garnish. Complementary Accents & Seasonings: Basil, dill, salt & pepper, cream sauces, and cheese.
Description: A perennial plant with wide red stalks and green leaves. Rhubarb resembles celery and will have to be stringed the same way as celery. Its leaves are poisonous and should not be eaten. Rhubarb contains vitamins A and C, niacin, and some iron. How to Buy: Choose fresh, crisp, tender stems with a rich red or pink color. How to Store: Store in a plastic bag in the vegetable crisper in the refrigerator. Availability Date: Fresh rhubarb is in its peak in the spring and is available in farm markets and grocery stores for a limited period of time. Homegrown Availability Date: N/A Preparation: Peel or scrape and remove strings as you would celery. Cook in a small amount of water with sugar. How to Can: Wash, drain and cut into 1-inch pieces. Add ½ to 1-cup sugar for each quart rhubarb. Stir to coat rhubarb with sugar. Let stand 3 to 4 hours in a cool place. Place mixture in a large saucepot. Bring slowly to a boil for 30 minutes. Pack hot rhubarb and syrup into hot jars, leaving ½ inch headspace. Remove air bubbles and cap. Process pints and quarts 15 minutes in a hot water bath. How to Freeze: Rhubarb may be frozen in several different ways. All start with removing leaves and woody ends, washing under running water and cutting into 1-inch pieces. Dry pack: Pack into plastic freezer bags and freeze. Sugar pack: Mix 1 part sugar to 4 parts rhubarb. After sugar is dissolved, pack into plastic freezer bags or airtight containers. Stew pack: Steam rhubarb and sweeten to taste. Cool and pack into freezer bags or airtight container. Uses: Use for making pies, sauces, jams and preserves. Complementary Accents & Seasonings: Sugar, honey, salt, mint, oranges, lemons, limes and strawberries.
Description: Green pods with tiny peas. The whole pod is eaten. Snow peas contain Vitamin A and are high in vitamin C, thiamin, niacin and iron. How to Buy: Choose firm, tender, young pods. Avoid black spots. How to Store: Store in the refrigerator in a plastic bag with a dry paper towel between the layers of peas. Availability Date: Year-round at specialty stores. More readily available spring through June in farm markets and grocery stores. Homegrown Availability Date: N/A Preparation: Wash, drain, cut into strips, or use whole. Can be steamed, sautéed, or stir-fried. Used in salads and in some oriental cooking. How to Can: N/A How to Freeze: Wash and string. Blanch 3 minutes then place in ice water for 5 minutes. Spread single layer on a cookie sheet. Freeze. Place in a plastic freezer bag or airtight container. Peas are softer after freezing and are better for cooking than for salads. Uses: Chow Mien, chop suey, omelets, steaming, sautéed, and for stir-fry. Complementary Accents & Seasonings: Dill, basil, garlic, and soy sauce.
Description: Oblong, egg-shaped squash, with skin ranging from almost white to a glossy yellow color. The inside skin grows in a spiral fashion and when cooked, comes apart like strands of spaghetti. Spaghetti squash is very low in calories. How to Buy: Choose squash that has a firm solid skin and is glossy in color. How to Store: Store in a cool and dry place. Availability Date: Year-round in farm markets and in some grocery stores. Homegrown Availability Date: N/A Preparation: Whether boiling on the stove or baking in the oven, spaghetti squash should be cooked whole. How to Can: N/A How to Freeze: N/A Uses: Cooked by itself or mixed with other vegetables. Complementary Accents & Seasonings: butter, salt, pepper, and mushrooms.
Description: Spinach is a very popular leafy green. It is an excellent source of Vitamin A and also contains vitamins B, C, E and K; iron and potassium. How to Buy: Choose fresh, crisp, dark-green leaves. When possible, buy in whole clusters with the stems attached. Avoid yellow, wilted leaves. How to Store: Fresh spinach: Wash twice in lukewarm water, then in cold water. Drain well. Place in a plastic bag with a dry paper towel. Store in the refrigerator. Availability Date: Year-round in farm markets and in grocery stores. Cluster spinach is found mostly at farm markets. Homegrown Availability Date: N/A Preparation: Clean as stated above in "How to Store." Boil in a covered pot with a very small amount of water (2 Tbs.). Do not overcook. To microwave, place in a covered dish and cook on high for 5 to 6 minutes. How to Can: Wash only small amounts of greens at one time. Drain water and continue rinsing until water is clear and free of grit. Cut out tough stems and midribs. Place 1 pound of greens at a time in cheesecloth bag or blancher basket and steam 3 to 5 minutes or until well wilted. If desired, add ½ tsp. of salt to each quart jar. Fill jars loosely with greens and add fresh boiling water, leaving 1" headspace. Adjust lids and process. How to Freeze: Wash only small amounts of greens at one time. Drain water and continue rinsing until water is clear and free of grit. Cut out tough stems and midribs. Place 1 pound of greens at a time in cheesecloth bag or blancher basket and steam 3 to 5 minutes or until well wilted. Place cooled spinach in a freezer container and freeze. Uses: Can be eaten raw, in salads, and in recipes Complementary Accents & Seasonings:
Description: Strawberries come in many varieties ranging from round to oval and heart-shaped berries. Size and color also vary. Strawberries are rich in vitamins B & C and contain potassium and iron. How to Buy: Pick yourself, if possible. When necessary to buy, choose locally grown berries that are plump and shiny. How to Store: Cover strawberries with plastic wrap and place in the refrigerator for just a day or two. Availability Date: Year-round in some specialty stores. Early spring through late fall in grocery stores and farm markets. Homegrown Availability Date: This date varies slightly due to the weather in spring---usually available beginning in early to mid-June and lasting only about 2 weeks. Preparation: Wash and drain just before using. How to Can: Wash and drain berries. Put into large saucepot. Add ½ to ¾ cup of sugar per quart of strawberries. Gently stir to evenly coat berries. Let stand in a cool place for 5 to 6 hours. Cook slowly until sugar dissolves and strawberries are hot throughout. Pack hot strawberries and syrup into hot jars, leaving ½ inch headspace. Remove air bubbles and cap. Process pints 10 minutes, quarts 15 minutes, in a boiling water canner. How to Freeze: Wash, remove caps and drain. Dry Pack: Pack dry berries into air tight freezer container. Sugar Pack: Slice berries length-wise in halves or thirds. Mix one part sugar to 6 parts sliced strawberries. Allow to stand until sugar dissolves, about 10 minutes. Gently stir. Pack strawberries and syrup into can or freeze jars or plastic freezer boxes, leaving ½ inch headspace. Syrup Pack: Prepare heavy syrup. Strawberries can be frozen whole or sliced. Pack strawberries into airtight freezer containers and ladle syrup over berries, leaving ½ inch headspace. Uses: Can be eaten raw, used in salads, in recipes, on cereals, in jellies or in jams. Complementary Accents & Seasonings: Sugar, chocolate, or whipped cream
Description: Yellow squash and zucchini are some of the most popular squash today. Yellow squash is appropriately named for its color. Zucchini is a long and slender green squash. Squash contain vitamins A & B, niacin, and potassium. How to Buy: Choose squash which is firm, glossy, and has a fresh/tender look. How to Store: Wash in lukewarm water and drain. Dry or wipe with a cloth. Place in a plastic bag with a dry paper towel between each layer. Store in the refrigerator. Availability Date: Year-round at farm markets and grocery stores. Homegrown Availability Date: Late June through the first frost. Preparation: Rinse and trim ends. Slice, dice, or cut to use in desired recipe. How to Can: Wash thoroughly but do not peel. Cut into small pieces. Steam or boil 2 to 3 minutes. Pack hot squash into hot jars, leaving 1-inch headspace. ½ tsp. salt may be added per pint if desired. Ladle boiling water over squash, filling jars to within 1 inch from the top. Remove air bubbles and cap. Process pints 30 minutes, quarts 30 minutes, at 10 pounds pressure in a steam-pressure canner. How to Freeze: Wash squash. Blanch whole for 4 to 5 minutes. Place immediately in cold water. Drain, cool, and dry. Freeze individual squash on a cookie sheet. Place in plastic freezer bags or airtight containers. Frozen squash is recommended for cooking only. Uses: Raw in salads, with dip, and on relish trays. Good in casseroles, side dishes, stews, soups, stuffed, grilled, fried, and pickled. Complementary Accents & Seasonings: Onions, chives, salt & pepper, lemon & lime juice, or any fresh herbs.
Description: Sweet Potatoes: A vine plant with beautiful flowers and tuberous roots. It is the root portion that we eat. Sweet potatoes have a more yellow flesh and yams have an orange flesh. They can be used interchangeably, although you may prefer one over the other. How to Buy: Choose firm potatoes with no dark spots or signs of shriveling. How to Store: Store in a cool and dry place. Availability Date: Year-round at local farm markets and grocery stores. Homegrown Availability Date: N/A Preparation: Sweet potatoes can be baked whole or cut and boiled. They will be more flavorful if you cook with their skins on. How to Can: Canning is not recommended for sweet potatoes and yams. How to Freeze: Cook in their skins, cool, and peel. Mash or put in food processor. Store in freezer bags or airtight containers. Uses: Serve raw, boiled, baked, fried (make into french-fries), or use as a side dish. Sweet potatoes can be used in soups, salads, and stews. It may also be used as a pumpkin substitute in baking. Complementary Accents & Seasonings: Brown sugar, syrup, marshmallows, spices, anise, pecans and cheese.
Description: A fruit that comes in many varieties and sizes. Beef steak, patio, cherry, Roma, and yellow are just a few types. Tomatoes are high in vitamin C and supply calcium, protein and iron. How to Buy: Choose the size and shape best suited for your use. Choose firm, rich, red tomatoes for use right away. Lighter tomatoes should be chosen for later use. Avoid tomatoes with blemishes, cracks, and signs of shriveling. How to Store: I prefer to store my tomatoes in a brown bag on the counter in the kitchen. Some people like to eat them chilled. This should be done closer to the time you are going to eat them. Availability Date: Year-round in farm markets and grocery stores. Homegrown Availability Date: Beginning around the middle end of July and possibly available through the end of October. Preparation: Wash and remove the core. Tomatoes can be peeled before using. To make peeling easier, dip in hot water. How to Can: Cold Pack: Wash tomatoes and scald until the skins come off easily (30 to 60 seconds) Peel, core, cut in quarters, halves or leave whole. Pack tomatoes into hot jars leaving ½ inch headspace. Add 1 tbsp. lemon juice or ¼ tsp. citric acid to each pint. If desired, ½ tsp. salt may be added per pint. Ladle hot water into jars leaving ½ inch at the top. Remove air bubbles and cap. Process pints 40 minutes, quarts 45 minutes, in a boiling-water canner. Hot Pack: Prepare tomatoes as above. Place tomatoes in a large saucepan in enough water to cover. Boil gently for 5 minutes, stirring to prevent sticking. Add 2-tbsp. lemon juice or ½ tsp. citric acid to each quart jar. Pack hot tomatoes into hot jars leaving ½ inch headspace. Ladle hot liquid from the saucepan into jars, leaving ½ inch. Add 1-tsp. salt per quart if desired. Remove air bubbles and cap. Process pints 40 minutes, quarts 45 minutes, in a boiling-water canner. How to Freeze: Not recommended. Uses: In salads, relishes, seasonings, stews, soups, and casseroles. Can be used raw or cooked, and are used in making many sauces and salsas. Complementary Accents & Seasonings: All fresh herbs, cheeses, salt & pepper, garlic, and oregano.
Description: There are many varieties and colors of winter squash. They have a hard outer skin and an inside that is both nutritious and delicious. Winter squash is especially high in vitamins A & C, and potassium. How to Buy: Choose solid, heavy-feeling squash of good color. Avoid skin that is soft or has blemishes. How to Store: Store in a cool and dry place. Availability Date: August through April in farm markets and grocery stores. Homegrown Availability Date: N/A Preparation: Squash may be eaten with the skin on. Wash thoroughly in hot water. Slice in desired size. It may then be baked, steamed, or cooked in the microwave. Cook until tender when stuck with a fork. Squash may also be peeled, cubed and boiled, or sautéed until tender. How to Can: You will have better results if you freeze squash. How to Freeze: Cook squash by preferred method. Remove skins, mash or put through a food processor and cool. Place in freezer bags or plastic, airtight containers. Uses: Use as a side dish, in casseroles, pies, desserts, and puddings. Complementary Accents & Seasonings: Butter & brown sugar, honey, spices, salt & pepper, cheese, and sauces.
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