Flowering Thyme

Thyme keeps on slippin', slippin', slippin' into the future... Thyme, the medicinal and cooking herb, adds fragrance and flavor to almost all the world's cuisine. Pull the stem though fingers or tines of a fork to strip the leaves off.

Beets

Beets are a two-fer veggie. One is the fruitful root and two are the leafy greens. They are easiest peeled after roasting or boiling.

Baby Pink Eggplant

Bob had one kombucha too many, and then he started seeing Pink Baby Eggplants. HIs worried friends fed him a delectable meal made with tender eggplants ad he began to see pink elephants - and everyone was quite relieved.

Red Potato

Red potatoes are thin skinned, firm, and they hold up in many recipes. The thin skin means they don't need to be peeled so we can reap more nutritional benefits from the skin - fiber, vitamins, and anthocyanins.

Storage: Potatoes should be stored in a cool, dark place, not the refrigerator. Organic potatoes have not been treated with any sprout retardants.

Preparation: Boil in skins, cool, and use in salads or glaze with butter. Also excellent quartered and roasted with olive oil, garlic, salt, and herbs.

Spring Garlic

Also known as green garlic, spring garlic is immature garlic harvested before the cloves mature. It is milder than mature garlic, and sweetens with cooking. The whole plant, including the leaves, can be used.

Radish

Radishes grow in all four seasons, in a rainbow of colors and an assortment of shapes. This root is almost always eaten raw, as in spicy radish roses garnishing crudités. Grated or diced, radishes add zip to anything. Or try them braised in butter and thyme - the green tops can be cooked too.

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