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.
Amaranth Greens
Tender, nutrient-rich leafy greens with a mild spinach-like flavor that cook down quickly and pair well with bold seasonings
Learn more →Arugula
Arugula delivers a bold peppery bite that wakes up salads, pizzas, and pastas. Learn the best ways to store, prep, and cook this classic Italian green.
Learn more →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 →Broccolini
The easiest, sweetest broccoli you'll cook. Tender-stemmed broccolini, gai lan, and purple sprouting broccoli, all eaten whole with no peeling or waste.
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 →Celery Root
Celery root (celeriac) hides rich, nutty flavor beneath its knobby exterior. Learn how to store, prep, and cook this underrated French bistro favorite.
Learn more →Chicory (Family)
Bitter greens with crisp texture including radicchio, endive, and frisee—perfect for adding depth to salads and braises.
Explore varieties →Chijimisai
Chijimisai is a tender Japanese green with crinkled leaves and a mild, earthy mustard flavor. Learn how to store, prep, and cook this nutritious green.
Learn more →Choi Sum
Choi sum (Chinese flowering cabbage) offers tender stems, mild leaves, and edible yellow flowers. Learn how to store, prep, and cook this versatile green.
Learn more →Chrysanthemum Greens
Chrysanthemum greens—also called shungiku, tong ho, or crown daisy—are a tender, aromatic, lightly bitter green and a staple of Japanese, Chinese, and Korean cooking. They cook in seconds and shine in hot pot, stir-fries, and quick sautés; the young leaves are also good raw in small amounts.
Learn more →Cilantro
Bright, citrusy, and slightly peppery herb with tender leaves and flavorful stems
Learn more →Collard Greens
Collard greens are a Southern staple with sturdy leaves that turn silky and rich when braised low and slow. Learn the best ways to store, prep, and cook them.
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
Daikon is a large, mild white Asian radish with crisp, juicy flesh — a staple of Japanese, Korean, and Vietnamese cooking, great raw, pickled, or simmered.
Learn more →Dill
Bright, herbal, and aromatic herb with feathery leaves and a fresh, clean flavor all its own
Learn more →Eggplant
Eggplant transforms into silky, meaty dishes when roasted, grilled, or fried. Learn the best ways to store, prep, and cook this versatile Mediterranean staple.
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 →Frisee
Frisee is a frilly, slightly bitter salad green from the chicory family, perfect for French bistro salads. Learn how to store, prep, and cook it.
Learn more →Garlic (Family)
From mild spring garlic to pungent cured bulbs and tender scapes
Explore varieties →Garlic Scapes
Garlic scapes are the curly flower stalks of hardneck garlic—the sweetest, mellowest form garlic takes, and a real garlic lover's delight. They're only in season for a couple of weeks a year, usually early summer, so grab them while they're here.
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 →Mache
Mache (also called corn salad or lamb's lettuce) has tender rosettes with a subtle, nutty flavor. Learn to store, prep, and use this delicate salad green.
Learn more →Malabar Spinach
Malabar spinach is a heat-loving vine with thick, succulent leaves used in Asian and Indian cooking. Learn how to cook this spinach substitute.
Learn more →Mint
Mint delivers a cool, refreshing burst of flavor to drinks, salads, and savory dishes. This vigorous perennial pairs well with sweet and savory foods.
Learn more →Mustard Greens
Mustard greens are peppery, pungent brassicas beloved in Southern and Asian cooking. Learn how to braise, sauté, and mellow their bold mustard bite.
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 →Parsnips
Parsnips are sweet, earthy root vegetables that become even sweeter after frost. Learn how to roast, puree, and bring out their best flavor.
Learn more →Pea Tendrils
Pea tendrils are the delicate young shoots and curling vines of pea plants with a sweet, fresh pea flavor. Learn how to store and stir-fry them.
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 →Radicchio
Radicchio is a bitter Italian chicory with striking red and white leaves. Learn how to grill, braise, and balance its pleasantly bold flavor.
Learn more →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 →Rapini
Rapini (broccoli rabe) is a pleasantly bitter Italian green with small florets and leafy stems. Learn how to sauté and tame its bold flavor.
Learn more →Rat Tail Radish
Rat tail radishes are grown for their crunchy, peppery seed pods rather than their roots. Learn how to enjoy these unique vegetables raw or pickled.
Learn more →Red Cabbage
Red cabbage is a dense purple head with a peppery bite that mellows when cooked. Great shredded raw in slaws, braised slow with apples, or quick-pickled.
Learn more →Rutabaga
Rutabaga is a hearty root vegetable with sweet, earthy flavor that's delicious mashed or roasted. Learn how to peel, prep, and cook this winter staple.
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 →Shallots
Shallots are mild, refined alliums with a delicate sweetness that makes them ideal for vinaigrettes and sauces. Learn how to cook with them.
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
Cured yellow, red, and white bulb onions—the workhorse of every kitchen. Sharp and crisp raw, deeply sweet once cooked, and built to keep all winter long.
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 →Tomatillos
Tomatillos are tart, citrusy fruits in papery husks that are essential for authentic Mexican salsa verde. Learn how to prep, roast, and cook them.
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 →Winter Squash
Winter squash varieties like butternut, acorn, and delicata are sweet, nutty, and perfect for roasting. Learn how to prep, store, and cook them.
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 →