Winter Cooking Recommendations

Complimentary Ingredients for the Winter Kitchen

Olive oil

Balsamic vinegar

Dry Wines



Salty cheeses (Pecorino Romano, Gorgonzola, Feta etc.)


Red pepper flakes


Cured Meats (Bacon, Pancetta, Sausage, Prosciutto)

Other Vegetables In Your Tote – pair up your sides, most of your vegetables make fantastic partners!

Preparation and Cooking Recommendations

Arugula – adds a peppery bite to a salad on its own, or can be thrown in with a lettuce mix. Great paired with pear, walnut, and gorgonzola or beet, apple, and chèvre. Also a golden addition to pizzas or paninis.

Beets – great in a salad or slaw. Also, their sweetness is enhanced by roasting them in the oven!  Bake in a casserole dish with ¼ in. water, with lid on at 375º F for 45+ min. Peels should slip off when cooled (if not, increase cooking time). And don’t throw out those greens!! De-stem the leaves, chop and sauté with some olive oil, garlic, balsamic vinegar or white wine, and red pepper flakes. We enjoy them even better than chard!

Broccolini – Stems and all can be eaten. You may want to halve some of the thicker stems, but don’t discard! Sweet and tender, it truly is the asparagus of broccoli! Best lightly cooked in a stir fry, pasta, or on a pizza.

Bulls blood beets – slightly less sweet than our other beets, but they have these intensely gorgeous leaves that actually retain their red color when sautéed for a few minutes.

Cauliflower – The variety of cauliflower we grow has a tendency to branch out more than cauliflower you may be used to. But it can still be prepared the same way. It is also nice because it does not have such a thick core. That means more curds for your buck! Must try this roasted in the oven!

Cuor di bue cabbage – even though it has a pointed head, it is very similar to your typical cabbage, but is an heirloom variety.

Czech black pepper – can be eaten raw or cooked. If you don’t cook it too long, it keeps its intense color. Treat it like a mild jalapeño.

Escarole – Chop as you would lettuce. Can also be thrown into a salad for a bitter bite. Or excellent sautéed and put into a pasta, risotto, on a pizza, or tossed into a soup.

Frisée Endive – Chop as you would lettuce. Tasty in a salad mixed with lettuce or on its own. Be careful with what you dress it with. Citrus and mustard based dressings are most recommended.

Fennel bulb – Sliced thin, it is great in a salad, especially when paired with citrus. It is also great roasted. Roast beets, turnips, and fennel bulb make an excellent trio!

Leeks – Our leeks have a lot of white/light green on the shank. Be sure to enjoy it all!

Rapini / Broccoli Raab – Leaves and the small broccoli head can be eaten. Thicker stems can be prepared as well if chopped finely. Highly recommended sautéed in a, pasta, panini, pizza, polenta or in a simple soup. It is best cooked simply, such as with olive oil, balsamic and red pepper flakes.

Red Peperoncini – These are the raw, mature versions of what you see pickled in the store. Taste is similar to a red bell pepper, but has a different texture. Seed cavity is mild. Use raw or cooked.

Romanesco cauliflower – a variety of cauliflower that has a nuttier, more refined flavor than your typical white cauliflower. It can be chopped and used the same as you would other cauliflower. We like to separate the cones for use in a stir fry, curry, or pasta to showcase the fractal curds.

Red Russian Kale – Cook similar to other greens, but de-rib and chop rib finely. Another idea is to make kale chips, by coating with olive oil and baking until crisp.

Salad turnips – great in salad, slaw, or styir-fry. Also, extremely tasty roasted in the oven!