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.

Ingredients
1  medium eggplant (1 pound)
1  cup sliced fresh mushrooms
1/2  cup chopped green sweet pepper
1/3  cup finely chopped onion
1  clove garlic, minced
1/2  teaspoon dried basil, crushed
1  tablespoon olive oil or cooking oil
1  medium tomato, chopped
1/2  teaspoon salt
2  tablespoons finely shredded or grated Parmesan cheese

Directions
Preheat coals in a covered grill while preparing eggplant. Arrange preheated coals around a dip pan in a covered grill. Test for medium heat above pan. Meanwhile, cut eggplant in half lengthwise. Using a grapefruit knife, hollow out eggplant, leaving a 1/4-inch-thick shell. Chop eggplant pulp (you should have about 2-1/2 cups).

In a large skillet cook chopped eggplant, mushrooms, sweet pepper, onion, garlic, and basil in hot oil over medium heat until nearly tender, stirring occasionally. Stir in tomato and salt. Spoon mixture into eggplant shells. Sprinkle with Parmesan cheese.

Tear two 24×18-inch pieces of heavy foil. Fold each piece in half to make two double thicknesses of foil that measure 18×12 inches. Place an eggplant half on each. For each packet, bring up two opposite edges of the foil piece and seal with a double fold. Fold remaining ends of each piece to completely enclose eggplant halves, leaving space for steam to build inside.

Place eggplant packets on grill over drip pan. Cover and grill for 20 to 25 minutes or until eggplant shells are tender. (Or, to bake, place the foil packets on a 15×10x1-inch baking pan. Bake the stuffed eggplants in a 375 degree F oven for 25 to 30 minutes or until tender.) 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.

2 Ripe Avocados
1 Small Onion
1 Clove of Garlic
1 Small tomato
2 Tbsp Lime Juice

Peel the avocados and take out the pit.
Mince onion and garlic.
Chop up the tomato.
Mash the avocados in a bowl.
Add ingredients together and mix. Add salt
and pepper to taste.

Enjoy!

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.