Watermelon Radish looks like a watermelon when sliced. These radishes are milder than most radishes and are slightly sweet. Separate greens from the root before storing in the refrigerator.

Arugula is a leafy green herb that belongs in the mustard family. It is also known as Italian cress, rocket, and rucola. The leaves have a peppery-taste that will add lots of flavor to a salad. Arugula is low in calories and a great source of vitamins A and C. They also contain folate, calcium and magnesium.

3 pounds potatoes, cut and peeled into large chunks*
Salt
4 tablespoons olive oil
4 cloves garlic, minced
1 bunch kale chopped (large stems removed)
1/2 cup warm milk or cream
Ground black pepper
5 green onions, white and tender green parts, chopped

Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, until the potatoes are tender.

Heat two tablespoons of olive oil in a large pan or skillet over medium-high heat. Add the garlic, chopped kale, a big pinch of salt, and saute until tender – Approximately one minute. Set aside.

Mash the potatoes. Stir in the milk or cream. You want a thick, creamy texture.  If your potatoes are on the dry side keep adding milk until the texture is just right. Season with salt and pepper.

Pour the kale on top of the potatoes and stir. Transfer to a serving bowl, make a well in the center of the potatoes and pour the remaining olive oil. Sprinkle with the green onions and enjoy!

Contain emerald green leaves against deep golden stalk which are very mild and sweet. They are an Heirloom strain and can be used and cooked like other chards.

2 table spoons of peanut oil
1 tablespoon of minced fresh ginger
1 green cabbage thin sliced, cut into quarters
5-6 chopped green onions
1 tablespoon soy sauce
1 teaspoon sesame oil

Heat peanut oil in a large pot or wok over high heat.
Add ginger and stir for about 30 seconds.
Add about half of the cabbage and toss until wilted, about 3-4 minutes.
Then add remaining cabbage, green onions, and sesame oil.
Toss until all cabbage is crisp and tender, (about 3-4 minutes)
Season to taste with pepper and soy sauce

1 cucumber
½ tsp. salt
8 oz plain yogurt
½ tsp garlic powder
1 tbsp chopped scallions or green onions

Chop cucumber finely and drain in a strainer. 
Sprinkle salt let stand for 10 minutes.  Place cumber
in bowl with the rest of ingredients and mix.
Refrigerate and serve. 

This sauce is great with Gyros and salads.

Delicata Squash is a cream colored squash with green stripes. The yellow flesh inside has a taste like a cross between butternut squash and sweet potatoes. Delicata Squash can be stored for a few weeks in the fridge and a couple weeks at room temperature. It’s also a great source of potassium, iron, vitamin A and vitamin C.

Baby Bok Choy has a flavor reminiscnet of spinach. It is sometimes called white cabbage. The raw stalks can be a crunchy snack. A common ingredient in Asian cooking. Wrap in plastic and store in the refrigerator for a few days.

Ginger Root is an essential ingredient Asian and Indian cooking. Ginger is spicy, peppery and a little bit sweet. It is often used in sauces, salads, chutneys, meat and seafood dishes. Wrap in plastic and store for 3-4 weeks in the refrigerator.

Empire Apples are a McIntosh and Red Delicious cross. Great for snacking and salads.