Veggie Identification


Kohlrabi in purple and green

What’s that in my bag?!

This guide is designed to help you identify what is in your share, and what to do with it! A photo, storage tips and links to recipes help you get the most out of your share. Varieties are in alphabetical order by common name. Recipes are added each week, you can also skip to the Recipe Index.

New items to be added: summer squash, Napa cabbage, green cabbage, head lettuce

Arugula arugula closeupA popular, rather strong-tasting salad green.  It can also be used to make pesto in place of basil.

Use: generally raw, but can be cooked (such as on pizza).

Place a dry paper towel inside the plastic bag for longer storage life.

Recipes: Quick Spring Salad

Asparagus A tender spear of new growth from the asparagus plant.

Use: generally cooked, but edible raw.

Store bunch in a glass of water, topped with a loose plastic bag, in the refrigerator.

Recipes: To be added. Great steamed, roasted or sauteed with butter or balsamic vinaigrette.

Beet Greens Beet greens come from thinning young beets or attached to the top of mature beets. They are a very tender green and don’t keep long.  Beets are closely related to Swiss Chard.

Use: Cooked like chard or spinach. Will add pink color to anything they are added to, such as soups.

Store: with a damp paper towel in a loosely closed plastic bag, in the refrigerator. Use as soon as possible, remove any yellow leaves first.

Recipe: You can use the tops in Simple Cooked Greens.

Bok Choi, Pac Choi
Bok Choi is an Asian green characterized by white stems and dark green leaves, although some varieties are pale green all over.

Use: Cooked or raw in salads.

  • Smaller choi is mild enough to eat raw and the stems add a pleasant crunch to salads, like celery but without the strings.
  • Both stem and leaves are good in stir-fries or steamed with butter or sesame oil. When cooking, add the stems first as they take longer.
  • Shredded leaves can be added to soups last-minute as a garnish.

Store: with a damp paper towel in a loosely closed plastic bag, in the refrigerator. Keeps fairly well.

Recipes: Creamy Choi soup | Simple Cooked Greens

Carrots, full size
A mainstay root vegetable, our carrots will come in a greater variety of shapes and sizes than store-bought. Some are quite amusing.

Storage: Remove greens (see below if you want to use them), scrub off any remaining dirt and keep in a loosely closed plastic bag in the refrigerator.

Recipe: Carrot Apricot Muffins

Baby carrots, carrot greens
Carrot tops are an unknown vegetable to most people. They have a strong, green, earthy, carroty flavor for those who care to try them.

Ours came out with larger baby carrots than expected, so use either or both.

Store in a loosely closed plastic bag in the refrigerator.

Here are some recipes we have not personally tried – let us know what you think! 5 Carrot Top recipes

Chard, Swiss
Closely related to beet greens and cooks a lot like spinach. The large leaves are almost always cooked, baby leaves are sometimes found in salad mixes. The classic chard has white stems; the Bright Lights variety has stems ranging from white to yellow to pink to deep magenta. The darker varieties will color their cooking water red.

Steam, saute or boil until tender; dress with butter, soy sauce or Braggs Aminos for a tasty side dish.

Store in a loosely closed plastic bag in the refrigerator.

Recipe: Simple Cooked Greens

Cilantro cilantroAlso known as Chinese parsley, cilantro is popular in Mexican and Asian cuisine. It has a distinctive flavor. To some people, it tastes and smells soapy.

Place a jar of water in the fridge, or with a dry paper towel inside a plastic bag for longer storage life.

Recipes: To be added. Great in salsa!

Collard Greens Collard greens are a Southern favorite and a blanched collard leaves make great grain-free veggie wraps.

Store in the fridge in a loosely closed plastic bag.

Recipes: Simple Cooked Greens

Garlic, Garlic Scapes
Curly garlic scapes are the flower buds of the garlic plant. They are removed to encourage the development of larger bulbs, and have a milder garlic flavor than garlic cloves.

Use anywhere you want garlic flavor. You can chop up the stems and buds in stir-fries or blend into hummus; the harder portions are better peeled before using.  Recipe: Garlic Scape Pesto

garlicNew garlic and cured garlic – use the same, just store new garlic in the fridge and use within a week or so, it has not been dried for long-term storage.


Kale Kale is one of the most nutrient-dense foods available. Right now we have green curly kale.

Use raw in salads or smoothies, or cooked. Sautee, steam or boil until tender, with same seasonings as Chard, above.

Recipe: Simple Cooked Greens

Mint mintThe bright green kind with fuzzy leaves is regular mint. The darker colored mint is “chocolate mint”, which doesn’t really taste like chocolate but has a whiff of chocolate in the scent.

Mint tea: Wash and tear up a handful of fresh mint leaves. (Spearmint, peppermint, chocolate mint; the variety doesn’t matter.) Put them in a French press or teapot and pour 1-2 cups boiling water over them. Allow to steep for about 3-7 minutes, depending on how strong you want your tea. Feel free to add a bit of honey or even a splash of milk if you want.

Potatoes Another familar pantry staple. Our potatoes come in red, yellow and blue/purple varieties. Right now we have “new potatoes” taken early from the plants. New potatoes of all varieties are a more tender and low-starch than mature, stored potatoes, so are suitable for boiling rather than baking. To prevent damage to the tender skins, we don’t wash them.

Storage: For best flavor, use new potatoes within a few days. Keep unwashed new potatoes in a paper bag in a cool, dark, dry place (and away from onions) such as a cupboard for a few days; if storing longer, refrigerate.

Recipe: Martha Stewart’s Boiled New Potatoes

Radishes red radishYou may get red radishes or the “French Breakfast” variety, which is longer with white tips. Use: Generally raw, in salads, veggie trays or as garnish. They can also be cooked. For longer storage, remove tops, wash, dry and place in loose plastic bag in crisper.

The tops (if attached) can be cooked: Simple Cooked Greens

Lettuce Mix  May 2017 lettuce mixA flavorful mix of premium red and green lettuces. Use quickly and insert a paper towel into bag to extend storage life.

Recipes: Quick Spring Salad

Greens Mix  greens mixThis mix contains mizuna, tokyo bekana (Asian greens) plus kale.  It’s nice chopped up or whole as a salad green (depending on leaf size) and can also be quickly stir-fried. It makes a nice addition to lettuce or an alternative to lettuce.

Recipes: Quick Spring Salad | Simple Cooked Greens

Turnips, Hakurei

Hakurei turnips are Japanese variety that are generally milder than traditional purple-top turnips.  They are grown for fresh eating, not for winter storage, and are also called salad turnips. The fragile greens (if attached) deteriorate quickly and should be cooked right away, or cut off and discarded. Store turnips in a loosely closed (but not sealed) plastic bag in the refrigerator.

Recipes: Quick Spring Salad

Strawberries E41A1369Spring-bearing strawberries with a nice flavor. Wash and eat them right out of the box, or cut up over a dish of ice cream or a salad.
Tokyo Bekana 02251_01_tokyobekanaA very tender, mild and sweet Asian green with fluffy pale green leaves. Great addition to salads.  You can also cook it, but it’s so tender it’s hard not to overcook the greens.

Recipe: Simple Cooked Greens

Scallions scallion

Also known as spring onions or green onions. Used in salads, stir-fries, soups and as a garnish for their mild onion flavor and green color.

Store them dry in a closed zip-lock type bag in the refrigerator. Remove any yellowing or brown portions as they appear.

Recipes: Quick Spring Salad

Spinach spinach rowSpinach can be used raw (in salads, baby leaves) or cooked (larger leaves). To store, put a paper towel in the bag to absorb extra moisture and leave it slightly open in you crisper. Uses: boil, steam, saute, blend into smoothies, chop into soups at the last minute for a touch of green.

Recipe: Simple Cooked Greens