Get to Know Vegetables & Fruits With Produce 101
Kohlrabi, rutabaga, acorn squash, celery root, Swiss chard, sunchokes…
When you’re at the market or the store, have you seen these and wondered:
- How do I cook with this?
- How do I store it?
- What recipes can I use this in?
New Online Produce Directory Answers Your Questions
Check out FRESHFARM’s new online Produce 101 directory to learn the answers – and explore more than 30 types of produce and herbs.
Search and sort produce by type and season to learn about each item’s appearance, how to store it, and how to prep it. For many items, we have short, easy-to-follow how-to videos and easy recipes.
Types of Veggie Tips, Tricks, and Interesting Tidbits You’ll Find In Directory
Did you know rutabaga is a root vegetable, also known as Swedish turnip because of its wide popularity in Swedish food? The tender leaves are edible, but it is usually the root bulb sold at farmers’ markets and supermarkets. Shepherd’s Pie and Colcannon are hearty winter recipes featuring rutabagas.
Did you know you can roast or sauté beets – or even eat them raw? That beets at market often come in purple, red, and orange colors? Learn how to prep beets in this short video – and try eating them raw in Apple Beet Carrot Salad, a long-time favorite recipe of FoodPrints students.
Do you know the difference between acorn squash and butternut squash? Both are winter squash varieties known for their hard outer shells, but they have different shapes and flavors. Roasted Butternut Squash is great served on its own or in a salad. Acorn squash makes a good addition to soups such as Roasted Winter Squash Soup with White Beans.