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.

1 pound of beets, scrubbed
1 pear
1 tblsp Apple jelly
2 tsp Fresh lemon juice
1/2 tsp Dijon mustard
1/4 lb baby spinach
Garnish: chopped fresh chives (optional)

In a saucepan simmer beets in water to cover by 1 inch, covered, 40 minutes or until tender. Drain beets and cool. Peel beets and cut into 3/4-inch wedges. Peel and core pear and cut into 1/2-inch wedges.  Heat jelly, lemon juice and mustard in a small sauce pan over low heat, stirring until blended and jelly has melted.  Combine beets and pear in a bowl with warm dressing, tossing to coat.

Divide spinach among 4 plates and spoon beet mixture over them. Sprinkle salads with chives.

Makes 4 servings.

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.

INGREDIENTS
4 medium beets - scrubbed, trimmed and cut in half
1/3 cup chopped walnuts
3 tablespoons maple syrup
1 (10 ounce) package mixed baby salad greens
1/2 cup frozen orange juice concentrate
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
2 ounces goat cheese

DIRECTIONS
1. Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 25 minutes, until tender. Drain and cool, then cut in to cubes.
2. While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
3. In a bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
4. Place a large helping of baby greens onto each of four salad plates, divide walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

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.

Satsuma Oranges are often said to be the orange of Japan. They are often called tangerines or mandarins due to their size. However, they have less seeds and are easier to peel. Like all citrus fruit, they are high in vitamin C and potassium.