|Apple – more info
Apples are the essential fruit and no wonder America is full of them! Find some recipes to tantilize your taste buds! And, find out why apples are so good for you, how to store them and how to enjoy them.Apple Recipes
|Apricot – more info
Apricots are the main food eaten by one of the peoples of the Himalayas – they’re known for remarkable health and longevity … so the question is – is it the altitude or the apricots?!Apricot Recipes
|Asparagus (Green) – more info
Asparagus is considered a delicacy and its arrival heralds the start of spring – definitely something to be looked forward to.When lightly steamed, its flavour is simply delicious. The motto with using asparagus is “less is more” – don’t worry about fancy recipes, enjoy it as it is.My all time favourite way of eating asparagus is asparagus with Hollandaise sauce. After all, it’s not in season for long!Asparagus (Green) Recipes
|Asparagus (White) – more info
White asparagus is less common in the USA than its green counterpart, but it’s the only way to eat it if you live in Germany. It’s white because it is harvested the instant it breaks through the soil, so the sun can’t activite the chlorophyll that would give it a green colour. The flavour is more subtle than green asparagus and definitely worth trying.
Asparagus (White) Recipes
|Aubergine (White) – more info
The Aubergine or Egg Plant is a member of the nightshade family, along with potatoes, peppers and tomatoes. Aubergine can be purple or white, or any shade in between.
Aubergine (White) Recipes
|Aubergine / Eggplant – more info
Aubergines are also known as eggplants, depending on where you come from. They’re a much misunderstood vegetable, often being served over-cooked and mushy, which doesn’t do them any favours. Knowing how to prepare them gives you a chance to enjoy aubergines.
Aubergine / Eggplant Recipes
|Avocado – more info
A ripe avocado can be truly delicious. Packed with healthy fats, vitamins, minerals, protein and anti-oxidants, their nutritional value is high.And there’s so much more you can do with them than just the humble guacamole (avocado dip) and avocado salad.Read on for more about avocados, including how to ripen them and how to store them, so you can enjoy them at their best.Avocado Recipes
|Baby Sweetcorn – more info
Baby sweetcorn is often very expensive in the shops (and air freighted…), so it’s a real treat to get it in your veg box. It’s delicious either eaten raw, or lightly cooked in stir fries or Asian dishes.
Baby Sweetcorn Recipes
|Banana – more info
When the day comes that the banana is a USA seasonal fruit, we’re in big trouble. Until then, at least we can eat bananas that are organic and taste better than store bought!
|Basil – more info
Basil comes in many sizes of leaves. The most important thing is to use it as soon as you can, to make the most of the flavour. Add it at the end of cooking, or the essential oils that give it its delicious pungent aroma will disappear. Basil is the wonder herb and grows year round in Florida.
|Beetroot – more info
There’s so much more to beetroot than the sliced, pickled variety you can get in supermarkets. Whether you’re a lover or a loather of the beetroot-in-jars, it’s worth trying fresh beetroot. The flavour is delicate and they’re both easy to cook and grow. So when you plan your vegetable “garden”, do bear beetroot in mind … their leaves look fabulous in borders or deep enough troughs on window-ledges.
|Beetroot (Pink) – more info
Did you know that beetroot comes in a wide variety of colours? Not just purple, but pink, ringed and even an orangey-yellow. Why not try out the subtleties of the different flavours?Beetroot (Pink) Recipes
|Black Nero (Cavalo) Cabbage – more info
Black nero cabbage is also known as cavalo cabbage or black kale. It looks a bit like an overgrown cross between spinach and chard, but tastes more like savoy cabbage. It’s ideal in a box scheme because it tastes best fresh and gets bitter with age.
Black Nero (Cavalo) Cabbage Recipes
|Black Radish – more info
This is an unusual radish, which can be eaten raw or cooked. We’re currently working on recipes for black radish. If you’ve already got one, please send it to us. Thank you!
|Blackberry – more info
Blackberries are in season from late August to October. They are best used as soon as possible after picking. Luckily they freeze well, so you can enjoy them for longer. Make sure you check out these delicious recipes.
|Blackcurrants – more info
Find out why it’s important to eat your purples as well as your greens, and grab recipes wherever you may.
|Blueberry – more info
In season from early August through to late September, size isn’t everything when it comes to blueberries – often it is the smaller ones that are the most delicious. We follow the blueberry from South America to Maine to partake it this compact delicacy!
|Bread – more info
OK yes we know it’s not a fruit or vegetable, but there’s something about the “traditionalism” of making your own bread now and again that sits right along side seasonal eating. Plus of course, you can always add grated fruit and veggies to bread recipes to make them even more delicious.
|Broad Beans (Fava) – more info
Have you ever noticed that broad beans seem to arrive in a mountainous pile in your share, 5 weeks in a row, and then disappear for a year?I didn’t grow up growing broad beans and my mum, quite rightly, assumed her kids wouldn’t eat them. So I’m one of the many who wasn’t sure what to do with them.In fact, a survey we did in June 2006 showed that up to 25% of MOFC Members consider broad beans to be an unusual vegetable and aren’t sure how to prepare them!Broad Beans Recipes
|Broccoli (Sprouting) – more info
Sprouting broccoli (usually purple or white) is a delicious spring vegetable that has a long season. It cooks quickly and is packed with nutrients, with a more delicate flavour than full heads of calabrese.
Broccoli (Sprouting) Recipes
|Broccoli / Calabrese – more info
Often termed “broccoli”, this is actually calabrese. Tastes very similar, but in season at a different time and you cook it slightly differently. Heads are green or (more unusually) purple.
Broccoli / Calabrese Recipes
|Brussels Sprouts – more info
Love ’em or hate ’em, Brussels Sprouts, like Marmite, are a food that everyone has an opinion on.If only they weren’t so good for you, we could probably ignore them and leave them as ornamental vegetables in the allotment.But they’re packed with nutrients and, cooked properly, are surprisingly tasty. So, if you can bring yourself to do it, check out our Brussels Sprouts recipes – with an open mind!Brussels Sprouts Recipes
|Butternut Squash – more info
This is a wonderfully healthy autumn vegetable and goes well in butternut squash soups, curries and bakes. Many people are put off by the fact you have to peel the skin and de-seed them before cooking, but this only takes a few minutes. Just make sure you’ve got a good potato peeler.
Butternut Squash Recipes
|Carrots – more info
Carrots are one of the veggies that most people like.Even those into their “meat & 2 veg” would often find carrots on their plates.So here’s a bit on the history of carrots, why they’re so good for you, how to store them and even how to disguise them, for fussy eaters!Carrots Recipes
|Cauliflower – more info
Forget the stinky school dinners you used to have to endure, with over-cooked cauliflower slinking its way off your plate.This much-maligned vegetable is actually seriously nutritious and can be delicious, too, if you know what to do with it!
|Celeriac (Celery Root)- more info
I really wasn’t sure about celeriac, the first few times I tried it. Not only does it look like it belongs on the compost heap, but it can taste really bitter, if you don’t know how to cook it (which I didn’t!).But after quite a lot of experimenting, I now actually look forward to it arriving in my share.I’ve discovered you can roast celeriac, mash it, turn it into celeriac soup and even use it in salads. (And I’m sure there are many more uses – if you’ve got one, please send us your celeriac recipe – thank you!)The key is to peel it and slice it just before using, or it turns brown quickly. And, if you’re boiling it, adding it straight to boiling water, rather than cold, helps to reduce the bitterness. Don’t ask me why – I don’t know, it just does!
|Celery – more info
Careful, Men that eat celery ofter are more sexually potent and aroused more easily that those that do not partake!
|Cherries – more info
Cherries are a short-lived, summer treat. They can be either sweet or sour, depending on the variety so check before you cook with them as you’ll need sugar for the sour ones! But the sour varieties make better jam.
|Chillies – more info
Chillies can be small, red and hot or larger, green and milder. Whatever your preference, be careful not to rub your eyes after cutting them…!
|Chinese Cabbage (Chinese Leaf) – more info
Chinese Cabbage (also known as Chinese Leaf) is an autumn seasonal vegetable in the USA.Its distinctive shape makes it easy to recognise, but lots of people don’t know how to use it or store it.
Chinese Cabbage (Chinese Leaf) Recipes
|Courgette (Yellow) – more info
The courgette / zucchini can vary in colour from an intensely deep green to a bright yellow, depending on the variety. They can vary from carrot-sized to near marrow-sized. It’s a good source of potassium and vitamin A, as well as being low in calories. They are in season from about May to July / August.
Courgette (Yellow) Recipes
|Courgette (Zucchini) – more info
Courgette (often called zucchini) is classified as a “summer squash”. It’s another one of those vegetables often tortured by ancient school dinners… Whether you’ve had some bad courgette experiences or just fancy giving them another go, here are some interesting facts and delicious recipes.Courgette (Zucchini) Recipes
|Cucumber – more info
Cucumbers don’t usually require any special treatment. However, they do lose water once cut. So if you’re serving them with a sauce or dressing and plan to store the dish for a while before serving, your sauce / dressing could get very runny.
|Elderberries – more info
Elderberries are a familiar late summer sight in USA hedgerows.They’re easy to spot, with their distinctive purple-black fruit hanging from the heavily-laden branches.For centuries, they have been used to make wine and syrups.If you’re picking your own, make sure you read the safety notes in how to choose elderberries (below).
|Fennel – more info
Some people find the aniseed flavour of the fennel bulb too strong, but chances are it’s because they haven’t discovered the right recipe yet. Discover how to enjoy this vegetable both raw and cooked.
|French Beans – more info
French Beans, sometimes known as green beans, fresh beans or haricots verts, also come in white and purple.When eaten young, with small inner beans, they are crunchy, sweet and delicious.When more mature, they provide dried beans, a valuable source of protein.French Beans Recipes
|French Beans (Purple) – more info
Yes, French beans also come in purple. But, before you get too excited, it’s only fair to let you know that purple beans turn green when cooked – sorry!
French Beans (Purple) Recipes
|Garlic – more info
Garlic is a true “super-food”, being famous for its health properties long before “super-foods” became trendy.Decades ago, I remember seeing the garlic pills you could buy in chemists, promising all manner of health benefits. But the thought of chewing a garlic pastille for breakfast never appealed…Luckily there are literally thousands of ways of using garlic and benefitting from its properties.Garlic Recipes
|Gem Squash – more info
Gem squash is small and round – about the size of a large grapefruit. It’s deep green skin sets it apart from other squashes.It’s often overlooked, in favour of its more famous cousins the butternut squash and pumpkin.Yet gem squash is worthy of its own recipes, with its orange flesh having a slightly sweeter flavour than other squashes.Find out more about gem squash, how to use it, how to store it and even try out some gem squash recipes.
Gem Squash Recipes
|Ginger – more info
Ginger is often classified as a spice, but is actually a root.Not only does it add a wonderful spicy flavour to food, but it gives your energy levels a boost and is believed to have valuable health benefits.If you can get hold of it, fresh ginger has a wonderful flavour, but dried ginger will also work well, particularly in biscuits and cakes.Ginger Recipes
|Globe Artichoke – more info
Most people have heard of artichoke hearts and would recognise them on pizzas or in Italian pasta dishes. But relatively few people would correctly identify its source as the globe artichoke.This is a high effort veggie, but definitely delicious.
Globe Artichoke Recipes
|Green Cabbage – more info
Anything from pale to dark green, “green cabbages” (as opposed to white, red or Savoy) have smooth almost shiny leaves, very unlike the loose ruffled leaves of the Savoy. All cabbages have wonderful health benefits and can be enjoyed in an astounding variety of ways.
Green Cabbage Recipes
|Indian Corn – more info
This unusual South American corn is like sweetcorn. But much more visually impressive. It cooks like sweetcorn.
Indian Corn Recipes
|Jerusalem Artichoke – more info
This vegetable is often confused with root ginger, yet the two couldn’t be much more different.Jerusalem Artichoke has a tasty nutty flavour and is one of the best non-meat sources of iron, so it’s well worth trying.
Jerusalem Artichoke Recipes
|Kale – more info
Kale is a leafy cabbage-type vegetable.It’s in season over the winter, which makes it a useful ingredient in the vegetable box.It’s strong flavour requires careful cooking, so it’s worth reading how to use it and checking out the recipes, to make sure you enjoy it.Kale Recipes
|Kohlrabi – more info
Kohl rabi (or kohlrabi) is one of those vegetables that makes a regular appearance in veg boxes, but sits, unused, in the corner of the fridge until it slowly goes off.Sometimes it arrives complete with its alien tentacles, sometimes it’s trimmed.Sometimes it’s green, sometimes it’s purple.Yet this versatile vegetable is easy to cook and a useful addition to the veg box.
|Leeks – more info
Leeks are in season over the winter and provide a useful source of fresh vitamins and nutrients when we don’t have any salad vegetables. They provide the same health benefits as onion and garlic, such as boosting your immune system and even lowering cholesterol, but you need to eat more leeks to get the same effect.
|Lemongrass – more info
Lemongrass is a traditional flavouring used in Thai food, to give that authentic Thai taste. It’s delicious, but quite strong, so use sparingly. We’re currently working on recipes for lemongrass. If you’ve already got one, please send it to us. Thank you!
|Mange Tout (Pea Pods) – more info
Mange tout (French for “eat everything” are edible podded peas, and are available in the USA at the same time as home-grown peas – from May to November.
Mange Tout Recipes
|Mushrooms – more info
So much more than “just a fungus”. We’ve included some of that ‘more’ here in this article for you.They’re an ancient food, surrounded by myth and folklore. As well as a delicious ingredient in many savoury recipes.They’re nutritious and easy to grow yourself, if you want to.Mushrooms Recipes
|Okra – more info
Okra is an unusual vegetable, often used in Indian cooking. We’re currently working on recipes for it. If you already have one, please send it to us. Thank you!
|Onion (Red) – more info
Red onions are less common than white onions and many argue they have a more delicate flavour. They are delicious raw, in salads, and can be substituted for white onions in most recipes.
Onion (Red) Recipes
|Onions (White) – more info
Onions are famous as a cheap, readily available vegetable for bulking out dishes and giving more flavour.But did you know they’re also rumoured to ward off colds and give your immune system a boost?Luckily there are literally thousands of ways of using onions and benefitting from its properties.Onions (White) Recipes
|Oranges – more info
Oranges can either be deliciously sweet (e.g. Valencia) or strikingly bitter (e.g. Seville).The sweeter the orange, the more subtle the flavour, is the general rule.Seville oranges make fantastic marmalade, which is something to look forward to when they’re in season in January.Although they’re grown commercially in the USA, we’ve included them on the site because they’re so often part of your share.
MOFC sources Florida and other Countries for these delicious beauties.
|Pak Choi (Bok Choy) – more info
Pak Choi (also known as bok choi or Peking cabbage) is a Chinese cabbage.It’s commonly used in stir fry and spring rolls.Being in season from October to March makes it a common autumn and winter ingredient.Pak Choi (Bok Choy) Recipes
|Parsley – more info
Parsley is (yet another) “super-food”.It might seem like a humble garden herb, but it’s actually a excellent source of iron and vitamin C.It’s also been used over the centuries to treat a wide range of illnesses – and there’s plenty of other folklore.Parsley Recipes
|Parsnip – more info
Parsnips are a staple of winter veg boxes – you may find yourself getting them many weeks in a row.Early in the season they’re small and sweet. Later in the season they can be more woody.
|Patty Pan Squash – more info
Patty pans are summer squashes, meaning they’re more like courgettes than butternut squash. Trim the ends and cook them lightly, until they’re just soft. They’re really tasty.Or you can slice them and use them raw in salads. They’re quick, easy and colourful.
Patty Pan Squash Recipes
|Pear – more info
If we’re lucky, pears start to appear in our seasonal fruit shares (or ready for picking in our back gardens!) from the end of August all the way through to the beginning of February.
|Peas – more info
Green peas are usually seen in their frozen pea form, but they’re readily available fresh, in their pods, from May to September. Podding peas takes a little effort, but the contents are so fresh and juicy that it’s a summer treat, not to be missed.
|Peppers / Capsicum – more info
Sweet peppers (rather than chilli peppers) are sometimes known as “capsicum”. They are widely grown in the USA for your box schemes, though usually under a polytunnel, as it can be difficult to get them to ripen outdoors, in our climate.
Peppers / Capsicum Recipes
|Physalis – more info
For many years I thought “physalis” was called “syphalis” – slightly different meaning… But actually this fruit is delicious. It’s traditionally washed and then dipped in chocolate. And it’s easy to grow in a greenhouse or conservatory.
|Plum – more info
Plums come into season in late July or early August in the USA, and stick around being bloomin’ delicious until the end of September to mid October. A brilliant source of Vitamin B, eat them raw, baked, stewed or poached.
|Potatoes – more info
Potatoes come in many shapes and sizes and are usually a standard item in your share. We discovered that there are thousands of varieties of potato grown around the world, and around 80 varieties are grown here in the USA.
|Pulses – more info
Now we know that pulses aren’t exactly a seasonal vegetable (they are a “leguminous crop”). However, if you’re a vegetarian or vegan, they’re a pretty important part of the diet, and for good reason, so it seemed only right to give them their share of the spotlight.
|Pumpkin – more info
There’s much more to pumpkins than the fun of carving at Halloween.They work equally well in sweet or savoury dishes and they’re packed with nutrients.Find out more about pumpkins and how to enjoy them.Pumpkin Recipes
|Purple Cauliflower – more info
Purple cauliflower – yes, the colour is for real! If you’re lucky enough to get this in your veg box, here’s how to store it and how to cook it so it stays purple.
Purple Cauliflower Recipes
|Radicchio – more info
Radicchio is commonly used as a salad leaf, though it can also be cooked. It has a bitter flavour, so use sparingly. We’re currently working on recipes for radicchio. If you’ve already got one, please send it to us. Thank you!
|Radish – more info
Radishes are in season from April to September, but are often available outside of this period.Radishes are usually red and smaller than a golf ball. But in Japan they can also be black or white (mooli) and up to 18 inches long!They’re best known for their distinctive peppery taste, spicing up salads.Radish Recipes
|Raspberries – more info
Raspberries are delicate in flavour and structure – their hollow core makes them very sensitive little souls, so handle with care when picking and washing. Then try them in cakes, pancakes and pies, as jam or sauce, or fresh in yogurt or ice-cream or on the side of that big slice of sticky chocolate cake… That’s right, we can see you 😉
|Red Cabbage – more info
Red cabbage is actually nearer purple in colour.It has a sweeter flavour than plain white cabbage, though not as strong as savoy.
Red Cabbage Recipes
|Red Spring Onions – more info
Spring onions are often thought to be immature white onions, but they’re actually a separate variety. This variety comes in red, which makes an interseting contrast in salads.
Red Spring Onions Recipes
|Rhubarb – more info
Rhubarb stalks are one of the first signs that spring is on its way.Forced rhubarb is almost always available from February onwards, and sometimes appears as early as December. It can be used in a wide range of recipes.It’s quite tart, so needs the addition of something sweet to make it more palatable. But you don’t have to use refined sugar. In many recipes you can use apple juice or orange juice instead.Remember: only the stalks are edible!
|Romanesco – more info
Early autumn sees the amazing romanesco come into season.I have to confess I had never seen one before it arrived in last week’s share, but I’ve since seen them in several farmers’ markets and shops.Recipe visitors tell us they’re getting them, too, so here are some interesting facts and tips about this unusual vegetable.Romanesco Recipes
|Runner Beans (String Beans) – more infoLate summer and early autumn are the classic “runner bean season”.The season starts with fresh, young beans, with delicious, soft pods. And it ends with rather tough, stringy pods and oversized beans.
Chances are you’ll love your runner beans early in the season but might not be quite so keen by the end.
We get so many of them in your share that we’ve had to get creative with how we use them, to prevent “runner bean fatigue”…
So here are some interesting runner bean facts and a list of all the runner bean recipes we’ve tested.
Runner Beans Recipes
|Sage – more info
Sage is a versatile herb. It tends to be around over the winter, making it a great addition to warming soups, stews and bakes. Pull the leaves off the stem and chop before using. It has a strong flavour, so use sparingly.
|Savoy Cabbage – more info
Savoy Cabbage is delicious and packed with flavour. It’s season is shorter than traditional white or red cabbage, so make the most of it while it’s in. We’re currently working on Savoy Cabbage recipes. If you’ve got one to share, please do send it to us. Thank you!
Savoy Cabbage Recipes
|Shallots – more info
Shallots are a member of the onion family, but are sweeter and more delicately flavoured. They are more fiddly to use (more peeling per 100g!), but can be a real treat.
|Spaghetti Squash – more info
Spaghetti squash gets its name because, when cooked, the flesh looks like strands of spaghetti. It’s easy to cook with a tasty flavour and you can use it in place of butternut squash in any recipe.
Spaghetti Squash Recipes
|Spinach – more info
Thanks to Pop-Eye, spinach is one of the most famous of vegetables – though it’s not the most popular…Too many of us have memories of slimey, over-cooked spinach from our childhood.Luckily it’s surprisingly appetising, if cooked properly!And if your kids hate it, disguise it by liquidising in soups, lasagnes or pasta sauces.
|Spring Onions – more info
Spring onions are often thought to be immature white onions, but they’re actually a separate variety.Depending on the type, they can have a strong flavour and are commonly used in salads and stir fries.Although called “spring” onions, they are in season from April to October.Spring Onions Recipes
|Squashes – more info
We are close to declaring squashes our favourite of all the ingredients we write about. Maybe it’s the sheer variety of them in all their amazing ornamental shapes, sizes and colours. Maybe it’s their versatility for cooking savoury and sweet dishes with.We also love that they all grow on plants from the Curcurbitacea family, and so are related to courgettes, cucumbers, and melons.Originally native to Central and North America, many varieties have since been bred to weather colder climes.Squashes Recipes
|Strawberry – more info
They are delicious raw, obviously, on their own, or in smoothies, as a dessert or breakfast topping and in punch. They’re also great made into jam, grilled on a barbeque, and included in cakes and pancakes. They have the most Vitamin C of all the berries, as well as being chocker-block with fibre and potassium, and ellagic acid which is claimed to help fight cancers.
|Swede (Rutabaga) – more info
Known as “swede” in Europe and rutabaga in the USA, this root vegetable often brings back memories of school dinners…They are often confused with turnips.Go straight to swede recipes.
Swede (Rutabaga) Recipes
|Sweet Potato – more info
Sweet potatoes are commonly eaten in the USA, but are less common in the rest of the world, where they can be harder to grow. Yet they’re really versatile and keep for ages. We’re currently working on recipes for sweet potatoes. If you’ve got one already, please send it to us. Thank you!
|Sweetcorn – more info
Sweetcorn is a summer treat. In-season, it’s plentiful and affordable. But, alas, the season is short… Because sweetcorn loses its flavour so quickly, imported produce is normally air freighted, so best avoided. Eat it as soon as possible after picking.
|Swiss Chard (Red) – more info
Swiss chard is another one of those vegetables that tends to arrive in large, unexplained bundles in your share!It doesn’t keep for long, so you should make it one of the first things you use from your weekly box.Its earthy taste is a little stronger than spinach.If you decide you like the tatse, then you’re onto a winner, because chard is one of the most nutritious vegetables around.
It can be hard to persuade kids to eat chard, so you might want to “hide” it. If this sounds useful, you could try our recipe for swiss chard pesto.
Swiss Chard (Red) Recipes
|Swiss Chard (White) – more info
Swiss Chard is often called “Rainbow Chard” because it comes in red, white and yellow stalk colours. The flavours are similar, but why not experiment?
Swiss Chard (White) Recipes
|Swiss Chard (Yellow) – more info
Swiss chard is also available in yellow, completing the “rainbow”.
Swiss Chard (Yellow) Recipes
|Thyme (Variegated) – more info
Variegated thyme is a beautiful herb – and it’s also delicious. Use sparingly, because the flavour is strong. You can either put whole twigs into a dish, to remove at the end of cooking, or you can slide your fingers along the twig to remove the leaves and chop these.
|Tomatoes – more info
Tomatoes are a delicious and welcome sign that summer is here!And they crop all year round, right through until the first frosts of autumn in the north, and Florida fresh all winter.Anyone who has tried home-grown MOFC tomatoes will know their flavour and texture is vastly superior to standard supermarket tomatoes.This is because the home-grown MOFC tomatoes are left to ripen on the plant, rather than being picked too early, ripened artificially and then transported for days or even weeks, in cold storage. That’s why supermarket tomatoes often have a “floury” texture.
Go straight to tomato recipes.
|Turban Squash – more info
Turban Squash looks like, well, a brightly coloured turban! Its unusual appearance puts many people off trying it, so here’s a run down of what to do with it and some delicious turban squash recipe ideas.
Turban Squash Recipes
|Turnip – more info
Turnip is a traditional British winter vegetable. It’s often confused with swede, but it’s actually quite different.Turnips are usually smaller, with purple on their skin and creamy white flesh. Swedes are larger, with tougher dark skin and orange-coloured flesh.Go straight to turnip recipes.Turnip Recipes
|Watercress – more info
Watercress might be tricky to grow, but it’s easy to use and packed with nutrients. It makes delicious salads and soups.
|Waxpod Beans – more info
White waxpod beans are a type of French bean and are rare to the USA Some say they have a superior flavour to green French beans. They are a good source of vitamin A, vitamin C, vitamin K and manganese.
Waxpod Beans Recipes
|White Radish – more info
White radish is a winter root vegetable, often used in Japanese cooking. We’re currently working on recipes for it. If you’ve got one already, please send it to us. Thank you!
|Winter Greens – more info
Is there such a plant as a “Winter Green”? When is it in season, exactly? And how do I cook Winter Greens?
Winter Greens Recipes
|Yellow Tomatoes – more info
Yellow tomatoes make a pleasant change from the familiar red ones. They tend to have a slightly sweeter flavour, but that also depends on how sunny it was where they were grown! They look great in salads. Heirloom tomatoes, while sometimes appearing unsightly, have been voted as one of the finest tasting tomatoes in the world!
Yellow Tomatoes Recipes