|Fennel Varities: Zeta Fino, Bronze
||Fennel grows wild around much of the world, but two varieties are cultivated: the bulbous Florence fennel and the common fennel grown for its seeds and leaves. Belonging to the Umbel family it is related to carrots, celery, parsley, dill (which it resembles in flavor). Fennel is believed to be a digestive aid as a carminative or gas expeller (chewing seeds especially), bronchial troubles, poor eyesight, and nervous conditions. Nutritionally, fennel is very low in calories, but offers significant vitamin A and calcium, potassium, and iron. It should be stored in the fridge in a plastic bag.
|Carrots Varieties: Nelson, Sugarsnax, Jaune du Duobs, Purple Haze
||Carrotsare very high in vitamin A and beta carotene and are also high in fiber, calcium, potassium, selenium, and trace minerals.
|Shallot Variety: Ambition
|| Shallots are good sources for vitamins A, B6, C. For your minerals eat shallots and you will recieve maganese, folate and potassium.
|Broccoli Varieties: Pacman, Purple Peacock
||Broccoli is loaded with vitamin A. C, calcium, potassium, and iron. Broccoli is also touted as an "anti-cancer" vegetable due to a special enzyme called sulforaphane.
|Cauliflower Varieties: Fremont, Cheddar, Graffiti
||Cauliflower offers significant vegetable protein along with vitamins A, B complex, C and E as well as being high in potassium and other minerals. We are growing purple and orange cauliflower again this year and the color also indicates a slightly different nutritional bonus.
|Winter Squash Varieties: Acron, Ambercup, Blue Hubbard, Butternut, Delicata, Spaghetti, Sweet Dumpling
||Winter squash has ten times the vitamin A content of summer squash and is an excellent source of potassium and magnesium. All squash can be baked at 350° until tender. The larger the squash the longer the bake time, usually an hour or so for a medium size. To speed the process cut in half scrape out the seeds and place cut side down on a cookie sheet with 1/2 in. of water to keep moist. You may also microwave whole on high provided you vent well with holes like a potato or they will explode. They do cook quicker but you’ll need to rotate so that it cooks evenly. Cutting it up into chunks and placing in a casserole with a bit of water is quicker but the prep time is longer.
|Green Cabbage Varieties: Quick Start, Storage #4
||Cabbage is 90% water and contains some folic acid, vitamins A and C, calcium and potassium. Eat your heart out; at 16 calories per 1 cup serving cabbage is another tasty vegetable that fills you up but won’t slow you down with excess calories.
|Chinese Cabbage Variety: Minuet
||Chinese cabbage also known as Napa cabbage we read is the main ingredient in our American eggrolls. It has small amounts of vitamins A, C, and minerals along with plenty of fiber and very few calories. It is very versatile, both raw and cooked so feel free to chop it raw into salads substitute it for traditional coleslaw. It cooks quickly. Steam it for 3-5 minutes, or until leaves are wilted down. But remain slightly crisp. Reduce cooking time by 2 minutes when substituting for regular cabbage. It should keep in the hydrator drawer of the refrigerator for up to two weeks.
|Savoy Cabbage Variety: Alcosa
|Red Cabbage Variety: Super Red