Fresh Produce Guide
How to store, prep, and cook every vegetable in your share
From storage tips to recipe ideas, find everything you need to make the most of your fresh produce. Each guide includes preparation techniques, flavor pairings, and insider tips from our farming experience.
Asian Greens (Family)
A family of tender, flavorful greens perfect for stir-fries, soups, and braising. These varieties are largely interchangeable in recipes.
Explore varieties →Basil (Family)
Aromatic herb family with distinct varieties for different culinary purposes, from Italian sweet basil to spicy Thai basil
Explore varieties →Beet
Earthy, sweet roots with often vibrant flesh, ideal roasted or pickled for striking color and nuanced flavor
Learn more →Bok Choy
Tender, mild cabbage/leafy green with crisp stems and soft leaves
Learn more →Broccoli
Broccoli shines roasted until caramelized, stir-fried with garlic, or steamed tender-crisp. Learn our best tips for storing, prepping, and cooking it.
Learn more →Cabbage
Dense, crunchy green heads with a mild, slightly sweet flavor — keeps for months and handles everything from coleslaw to sauerkraut
Learn more →Carrots
Sweet, crunchy carrots in vibrant colors, harvested young for peak tenderness and flavor
Learn more →Cauliflower
Cauliflower transforms from bland to beautifully caramelized when roasted, mashed, or riced. Learn how to store, prep, and cook this versatile vegetable.
Learn more →Celery
Celery brings crunch to salads and builds flavor as the backbone of soups and braises. Learn how to store, prep, and cook this essential kitchen workhorse.
Learn more →Chicory (Family)
Bitter greens with crisp texture including radicchio, endive, and frisee—perfect for adding depth to salads and braises.
Explore varieties →Chrysanthemum Greens
Chrysanthemum greens (shungiku) are an herbaceous, lightly bitter green. A staple in Japanese and Chinese cooking, but they slot into almost anything you'd do with asparagus or broccolini—including fish, salads, and almondine.
Learn more →Cilantro
Bright, citrusy, and slightly peppery herb with tender leaves and flavorful stems
Learn more →Corn
Fresh sweet corn is at peak sweetness right after harvest—the sugars start turning to starch immediately. Learn how to store, prep, and cook it right.
Learn more →Cucumber
Crisp, hydrating cucumbers with a cool, mild flavor and crunchy texture.
Learn more →Daikon
A large, mild Asian radish with crisp white flesh — essential in Japanese and Korean cooking for pickling, simmering, and fresh preparations
Learn more →Dill
Bright, grassy, and aromatic herb with feathery leaves and citrusy-anise flavor
Learn more →Fava Beans
Fresh fava beans with their distinctive buttery flavor, a spring delicacy worth the shelling effort.
Learn more →Fennel
Young, tender fennel bulbs with crisp layers, mild anise bite, and aromatic fronds
Learn more →Fresh Garlic
Juicy, mild garlic harvested before curing, with tender cloves.
Learn more →Garlic (Family)
From mild spring garlic to pungent cured bulbs and tender scapes
Explore varieties →Garlic Scapes
Flower stalks of hardneck garlic with fresh, sweet, grassy garlic flavor
Learn more →Ginger
Aromatic rhizome with warm, spicy heat and subtle sweetness that transforms both savory and sweet dishes with its bright, peppery bite
Learn more →Green Beans
Green beans, romano beans, and yellow wax beans picked at peak tenderness. Learn how to store, prep, and cook fresh snap beans for your favorite dishes.
Learn more →Green Garlic
Young garlic pulled before the bulb forms, with milder flavor than mature garlic
Learn more →Green Onions (Scallions)
Versatile onions with sharp white bulbs and mild green tops, providing two ingredients in one
Learn more →Head Lettuce
Crisp, sweet lettuce heads with varying textures from mild iceberg to tender butterhead
Learn more →Italian Basil
Sweet, aromatic herb that's the cornerstone of summer cooking and surprisingly easy to keep fresh
Learn more →Kale
Hardy, nutrient-dense leafy greens that thrive in cool weather and get sweeter after frost
Learn more →Kohlrabi
Crisp, juicy bulbs with mild, cabbagey, turnip-y flavor and edible greens
Learn more →Komatsuna
Tender Asian green with juicy bok choy crunch and fresh broccoli-like flavor
Learn more →Leeks
Leeks are mild, sweet alliums that add depth to soups, gratins, and braises. Learn how to clean, store, and cook these elegant onion cousins.
Learn more →Lettuce (Family)
Fresh, crisp lettuces from tender salad mixes to hearty heads
Explore varieties →Lovage
Bold, celery-like herb with hints of parsley and anise
Learn more →Napa Cabbage
Elongated Chinese cabbage with tender, pale green leaves and white ribs. Milder and more delicate than regular cabbage, perfect for stir-fries, kimchi, and fresh preparations.
Learn more →New Potatoes
Tender young tubers with thin skins and creamy flesh, perfect for boiling, roasting, or salads for delicate flavor and texture
Learn more →Onions (Family)
From mild green onions to pungent storage bulbs
Explore varieties →Parsley
Vibrant, intensely aromatic flat-leaf herbs that pack a bright, grassy punch with notes of pepper and citrus
Learn more →Peppers (Family)
From sweet bell peppers to fiery hot varieties, peppers add flavor and heat to your cooking
Explore varieties →Potatoes (Family)
From creamy new potatoes to fluffy baking russets, different potato varieties shine in different cooking methods.
Explore varieties →Radishes (Family)
A diverse family of peppery roots — from everyday salad radishes in dozens of colors and shapes to mild, starchy daikon — all sharing the distinctive bite that defines the family
Explore varieties →Red Cabbage
Deep purple heads with a slightly peppery bite — great raw in slaws, braised with apples, or pickled
Learn more →Salad Lettuce
Mix of Salanova-style lettuce leaves with loft, crunch, and character
Learn more →Salad Radishes
The peppery root family in miniature — red globe, French breakfast, watermelon, German black, and more — all sharing that crisp bite and edible greens
Learn more →Snap Peas
Crunchy, sweet pods you can eat whole with fresh 'green candy' sweetness
Learn more →Spinach
Spinach is a versatile, nutrient-packed green that's equally good raw in salads or cooked into creamy, garlicky dishes. Learn how to use it.
Learn more →Spring Onions
Young bulb onions harvested early with their green tops still attached, offering a mild onion flavor with more punch than scallions but less bite than mature bulbs
Learn more →Squash (Family)
Summer and winter squashes, from tender young varieties to hearty storage types
Explore varieties →Starchy Potatoes
Dry, fluffy Russet and Idaho varieties prized for creamy mashes, roasting, and frying due to high starch content and open texture
Learn more →Storage Onions
A guide for Storage Onions is coming soon.
Learn more →Summer Squash
Tender yellow squash, green zucchini, and the fun flying-saucer-shaped patty pans — summer squash comes in more shapes and colors than most people expect. All are harvested young for the best flavor and texture.
Learn more →Swiss Chard
Earthy greens with edible stems that become silky and sweet when cooked
Learn more →Tatsoi
Spoon-shaped Asian green with flavor ranging from mild spinach-like to robust mustard notes
Learn more →Thai Basil
Aromatic basil with distinctive anise notes and purple stems, essential for Southeast Asian cooking
Learn more →Tomatoes (Family)
Different tomato varieties serve different purposes - from complex heirlooms for slicing to sweet cherries for snacking
Explore varieties →Tomatoes
Sun-ripened tomatoes bursting with flavor, harvested at peak ripeness for the best taste
Learn more →Tulsi (Holy Basil)
Sacred herb with strong clove-camphor flavor, delicious in teas, pestos, and refreshing drinks
Learn more →Turnips - Hakurei
Mild, sweet, and juicy turnips perfect for eating raw, with edible greens
Learn more →Waxy Potatoes
Dense, buttery potatoes with thin skins that hold their shape beautifully when cooked, perfect for salads and boiling
Learn more →Zucchini
Zucchini is a mild, tender summer squash that absorbs seasonings beautifully. Pick them young for the best texture—larger ones get watery and seedy.
Learn more →