New Earth Farm
& Compost Company

The Vegetables

Picture & Name	Storage, Preparation & Recipes
Arugula	Storage: Fridge, in plastic.
	Basic Preparations and Uses: Raw, wilted. Use in salads and on sandwiches. Add wilted to pasta. Add to pizzas at end of cooking or immediately upon removing the pizza from the oven.
	Recipes: Arugula Pesto
Basil (Italian, Thai)	Storage: Very short term: put a handful of cut basil in a jar of water and keep it fresh inside the house; snip with a pair of clean scissors. Long term: To freeze: strip the leaves (tops can be left on the smallest stems) and place into a container with just a little force from your hand. (This advice comes from Todd Ewen at the Heritage Store on 314 Laskin Road, down at the beach.) Basil can also be dried: tie with kitchen twine or a twist tie and hang upside down in a lighted spot for a week. Then store in a jar or zip-loc bag.
	Basic Preparations and Uses: Salads; Sandwiches; Pesto
	Recipes: Squash Soup | Thai-Style Cucumber Mint Salad | Herbed Yogurt Cheese Dip
Beets	Storage:
	Basic Preparations and Uses: Cut off all but an inch of stem and boil in water until tender (about half an hour depending on size - a kife will enter easily when cooked).
	Recipes: Baked Beets and Shallots | Beets with Mint and Yogurt
Blueberries - the blue vegetable!	Storage: Fridge, in vented plastic.
	Basic Preparations and Uses:
	Recipes:
Bok Choy	Storage:
	Basic Preparations and Uses:
	Recipes: Chicken and Bok Choy Stir Fry
Broccoli	Storage: Fridge, in plastic.
	Basic Preparations and Uses: Steam, sautée.
	Recipes:
Cabbage	Storage:
	Basic Preparations and Uses:
	Recipes:
Carrots	Storage: Fridge, in plastic.
	Basic Preparations and Uses:
	Recipes:
Carrots	Storage: Fridge, in plastic.
	Basic Preparations and Uses:
	Recipes:
Market More Suyo Longs Boothby's Blonde
Cucumbers	Storage: Fridge, in plastic.
	Basic Preparations and Uses: Sliced into sandwiches and salads.
	Recipes: Thai-Style Cucumber Mint Salad | Cucumber and Black-Eyed Pea Salad
Edamame, a variety of soybean.	Storage:
	Basic Preparations and Uses: Place the whole pods in boiling (salted) water for 5-10 minutes, or steam them. When they are cool to the touch, pop the soybeans out of the pod. Season with salt or olive oil, or even tamari.
	Recipes: Roasted Edamame | Soycotash
Eggplant	Storage: Fridge, in plastic.
	Basic Preparations and Uses:
	Recipes: Giambotta
Endive	Storage:
	Basic Preparations and Uses:
	Recipes:
Garlic	Storage:
	Basic Preparations and Uses:
	Recipes: Giambotta | Zucchini Garlic Appetizer | Herbed Yogurt Cheese Dip | Summer Squash and Green Gratin | Leek, Potato and Tarragon Soup
Garlic Scapes	Storage:
	Basic Preparations and Uses:
	Recipes: Garlic Scape Pesto
Green Beans	Storage:
	Basic Preparations and Uses:
	Recipes:
Kale (Green Curly, Toscano (Dinosaur))	Storage: Fridge, in plastic.
	Basic Preparations and Uses: Steam kale in a basket steamer and serve with your favorite salad dressing. Sauté in a pan with a little olive oil and garlic. Add to scrambled eggs. Tender kale can be added to salads.
	Recipes: Linda of Norfolk sent in this recipe for Braised Greens Leah in VB recommends Mollie Katzen's Bitter Greens with Sweet Onions and Sour Cherries Tom Ellis has modified a recipe by Bert Greene forKale Pudd. Kale Quesadillas. Recommended by Kathleen. Indian Kale and Chickpeas
Kohlrabi	Storage:
	Basic Preparations and Uses:
	Recipes:
Lamb's Quarters	Storage:
	Basic Preparations and Uses: Use like spinach.
	Recipes:
Leeks	Storage:
	Basic Preparations and Uses: Clean thoroughly. Sautée steam; grill; cook into a quiche. Stir fry white and pale green parts.
	Recipes: Summer Squash and Green Gratin | Leek, Potato and Tarragon Soup
Curlyleaf Lettuce	Storage: Fridge, in plastic.
	Basic Preparations and Uses: Salads, sandwiches.
	Recipes: Try Shawne's Breakfast Salad with Strawberry Dressing
Mizuna	Storage: Fridge, in plastic.
	Basic Preparations and Uses: Salads. Also used in stir fries and soups.
	Recipes:
Potatoes	Storage: Put in a paper bag and keep in a cool, dark place. In the fridge, store in vented plastic.
	Basic Preparations and Uses:
	Recipes: Giambotta | Salata Batatis - Egyptian Potato Salad | Leek, Potato and Tarragon Soup
Purslane	Storage:
	Basic Preparations and Uses: Raw in salads; steamed, simmered, sautéed. Chopped purslane thickens soups.
	Recipes:
Radishes Daikon Radish	Storage: Remove tops and store separately, in plastic, for 2-3 days. The radish can be refrigerated, in plastic, for 5-7 days.
	Basic Preparations and Uses: Brush with olive oil and roast. Add sliced to salads for crunch and flavor.
	Recipes: Sautéed Radish and Radish Greens | Baked Daikon Radish
Snow Peas	Storage: Fridge, in vented plastic.
	Basic Preparations and Uses:
	Recipes:
Spinach	Storage: Fridge, in plastic.
	Basic Preparations and Uses: Salads. Add to soups. Sautée. Add wilted to pizza.
	Recipes: Summer Squash and Spinach Gratin
Squash (Yellow, Zucchini)	Storage:
	Basic Preparations and Uses:
	Recipes: Curried Squash | Squash Soup | Zucchini Garlic Appetizer | Summer Squash and Green Gratin
Swiss Chard	Storage:
	Basic Preparations and Uses:
	Recipes:
Tatsoi. An Asian green; it looks like a green ground-flower.	Storage: Fridge, in plastic.
	Basic Preparations and Uses: Use it like spinach. It can be eaten raw, steamed or sautéed into a stir-fry. Chop up some tatsoi and add it to vegetable soup or scramble some in your eggs.
	Recipes:
Sungold Tomatoes Juliet Tomatoes Heirloom Tomatoes Tomatoes Storage: Basic Preparations and Uses: Recipes:
Turnips	Storage: Fridge, in vented plastic.
	Basic Preparations and Uses:
	Recipes: