Dragon Tongue Radish

Somewhere between Puff the Magic Dragon and Hagrid's Norbert - there is a zesty bite to this lovely red radish. Best served cold, like it comes from the winter fields.

Dino Kale

Fred Flintstone called his pet Dino (pronounced "Dee-no") and Dino Kale has a few other names, such as Lacinato Kale or Tuscan. Trim leaf away from stems for tender greens and set the stems aside to use in soup stock, or chop stems and leaves together for a sauté.

Zucchini

Summer squash are soft skinned with small seeds. In fact zukes and their compatriots crookneck and pattypan are really immature versions of winter squash. Sliced, diced, half-moons cooked or raw, summer squash is the easy one.

Preparation: Rinse before preparing, and trim the ends. No need to peel.

Storage: Zukes are tender and bruise easily, so handle carefully. Store in a bag in the crisper section of the refrigerator. Use within one week.

Baby Rainbow Carrots

Closely related to fennel and parsley, the carrot is an aromatic vegetable. Its combination with celery and onion in mirepoix (a combination of 25% chopped carrots, 25% chopped celery and 50% chopped onions used to add flavor and aroma to stocks, sauces, soups, etc.) is the flavor foundation for many dishes.  Use the green carrot tops in stock as well.

Italian Parsley

Parsley is the herb that refreshes. It is abundant in chlorophyll, which provides its well-known breath freshening power. Parsley is chocked full of essential vitamins - just 2 tablespoons provide 10 mg of Vitamin C.

Mushrooms

Grown in a controlled environment, cultivated mushrooms are a delicious way to add texture and depth to any dish. Because of their spongy nature it's best not to soak mushrooms, wipe with a moist cloth.

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