Lots of green things come in our vegetables shares. For help telling them apart, check out the images and descriptions below!
Dark green and shaped like an acorn, these squash have a sweet orange flesh inside. Try halving them, rubbing them with a little olive oil, turning them upside down over a garlic clove, and roasting them in the oven until tender. Save those seeds, too! They make a tasty treat when roasted til crunchy in a little olive oil.
Arugula is a nutty, peppery green. It's often used in salads, sandwiches, and other raw applications. It can be tossed on freshly baked pizzas for some contrast and bite. Arugula can also be used in pestos.
An early spring vegetable, asparagus grows up from crowns under the soil. Once it's planted, it volunteers itself year after year. Try roasting it with a little fresh goat cheese, olive oil, and salt and pepper.
This popular herb comes in many varieties which range in flavor from lemony to anisey. With tomatoes, it forms a classic Italian combination. It's also delicious in a raw zucchini salad.
Beaver Dam Pepper (Green)
Beaver Dam peppers are a Hungarian heirloom variety that thrives in Wisconsin. When mature, they're red, but they can be picked green, too. They're sweet and mildly spicy.
Beedy's Camden Kale
Discovered by gardener Beedy Parker, this variety of kale is loosely waved and sweet. Take advantage of its sweetness by serving it as a salad green with a bright, sharp dressing.
Bibb lettuce is a type of butterhead. It is mild in flavor, tender and crunch in texture. It's an obvious choice for salads, but for something a little different try wilted lettuce!
Also called Pac Choi, Bok Choi has tender stems and leaves. It's commonly used in stir-fries and kimchi. It can also be steamed for a simple, nutritious side.
Bright Lights Swiss Chard
Swiss Chard is a colorful green, with stems ranging from deep magenta to neon yellow to white. It's used interchangeably with spinach throughout Italian cuisine. It's also a more substantial and flavorful salad green.
We grow many varieties of broccoli on the farm. Some produce the big, full heads like the broccoli found at the grocery store. Others yield smaller florets. If you find greens attached to your broccoli, use those, too! They're a nutritious addition to stir-fries and other vegetable dishes.
Cajun Jewel Okra
The fatter green okra shown here are Cajun Jewels. A little more tender than their burgundy cousins, these okra make excellent additions to soups and stews, thickening the broth as they cook. To reduce the "sliminess," try grilling or frying them whole.