Watch our shelves for these delicious fruits and veggies, locally sourced and fresh picked!
Spring Greens
Enjoy our own lettuce, baby kale, arugula and spinach, picked small so they’re extra tender. All our greens are great raw in your favorite salads and sandwiches, or give our kale or spinach a quick sauté with garlic and sesame oil.
Keep it fresh! Store greens in the fridge with a damp paper towel in a plastic bag and use quickly. Wash right before use.
Since Roman times, arugula was reputed to have love-enhancing qualities – so much so that in the Middle Ages, some monasteries refused to grow it.
Recipes:
- Baby Kale & Peanut Butter Shamrock Smoothie
- Baked Eggs with Spinach and Proscuitto
- Quick Ravioli with Sun-Dried Tomatoes, Arugula & Hazelnuts
Radishes
The quintessential fresh, peppery taste of spring! We love them raw, slathered with Vermont Creamery butter and a sprinkle of sea salt. Radish greens are great too as a spicy addition to salad mixes, or chopped and stirred into soup.
Keep it fresh! Separate roots from greens. Wash and scrub roots, then layer both between damp towels in separate plastic bags and keep in the refrigerator. Wash greens right before use.
Forget the small, crisp treats we know and love – the Greeks and Romans grew supersized radish varieties with roots up to 100 lbs apiece.
Recipes:
- Cinnamon-Sugar Radish Chips
- Smashed Pea, Radish and Pesto Crostini
- Kale Salad with Radishes, Lemon, and Parmesan
Swiss Chard
A bittersweet, rainbow-hued nutrition powerhouse, Swiss Chard contains stellar quantities of vitamins A, K, and C, as well as at least 13 different antioxidants. Both greens and stems are edible. Use them in your favorite recipes in place of spinach or kale.
Keep it fresh! Store unwashed chard in the fridge in a plastic bag. Squeeze out excess air.
Don’t cook chard in aluminum pans – it contains oxalates, which will discolor the metal. The stems take longer to cook than leaves, so add them to your steamer or sauté pan a few minutes early.
Recipes:
Salad Turnips
Forget their more familiar purple-topped cousins – these white, golf-ball sized beauties are sweet, mild and tender. You’ll even love them raw! No need to peel them first: just slice them up and enjoy. And just like with radishes, the greens are edible too.
Keep it fresh: Store salad turnips like radishes, with greens and roots separated and placed into plastic bags with damp paper towels.
Salad turnips are popular in Japan, where they’re often served pickled. Try it yourself: slice them into a bowl, then add a healthy dash of rice vinegar and a generous dusting of salt. Toss to combine and let sit for 1-2 hours.
Recipes
- Glazed Hakurei Turnips
- Grilled Asparagus & Hakurei Turnip Panzanella
- Hakurei Turnip Sautée with Ginger, Carrots and Sugarsnap Peas
Strawberries
You’ll truly taste the difference buying local makes with fresh early-season strawberries. Commercial varieties are bred for durability, not flavor. Ours are smaller and sweeter with a delicate, unforgettable taste.
Keep it fresh! Local berries are best kept at room temperature and eaten quickly, but if you need them to last a little longer, cut away stems and put them in the fridge. Either way, don’t wash them until just before snacking.
Strawberries are high in nitrate, a compound that boosts blood flow to the muscles. Consuming a nitrate-rich snack before exercise has been shown to increase calorie burn and prevent fatigue.
Recipes:
- Strawberry, Almond and Pea Salad
- Balsamic Strawberry and Goat Cheese Crostini
- Real Strawberry Lemonade
Sugar Snap Peas
Bright, crisp, and so sweet you’d almost put them on a sundae, local Sugar Snap Peas are a real spring treat. Larger pods may need to have strings removed: just snap off the ends and peel back the tough fiber before eating.
Keep it fresh! Get your peas straight into the fridge: cool storage slows down the conversion of sugar to starch, keeping them sweeter longer.
Love pea pods? Try the rest of the plant! Young pea shoots, tendrils and flowers are also edible, and make for a delicious addition to salads or stir-fries.
Recipes:
- Roasted Sugar Snap Peas with Sesame Dipping Sauce
- Lemon Dill Snap Peas and Chickpeas
- Pork Stir-Fry with Asparagus and Sugar Snap Peas
Believe it or not: Fresh local tomatoes!
Our first fresh-picked Eastman’s Corner tomatoes will be available in early June, grown in our own solar greenhouses without the use of chemical pesticides.
