Artichoke

A flower in what Pablo Neruda describes as “battle-dress”. Steam until the leaves loosen, and dip the petals in butter with a spritz of lemon. Exquisita!

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.

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.

Romaine Lettuce

Romaine lettuce originates from the sandstone island of Kos in the Aegean Sea. Also known as Cos lettuce, Romaine adds structure to salads with its bright and crunchy “hearts” and slightly bitter leaf.

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.

Cauliflower

The compact heads of cauliflower are called curds. When the small florets show themselves the farmer gathers their outer leaves together and ties them closed. Swaddling them “blanches” the curd so it grows up to be a white-headed cauliflower.

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