Super sweet and crunchy, Sweet Peppers are sweeter than your average Bell Pepper. They are packed with a sweet, juicy, and refreshing flavor as bright as their colors. Ranging from red, orange, yellow, or green– sweet peppers are a great colorful addition of flavor, crunch, and nutrition!
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Beets are the beetroot, or the taproot portion of the beet plant. Usually beets are deep purple, golden, or red, though many varieties exist. The pigments that give beets their rich colors are called betalains. Other than as a food, beets are uses as a food coloring, dye, and for medicinal purposes.
Preparation
Beets are often eaten boiled, roasted, pickled or raw. They can be added to salads, eaten as side dish or made into soups, among many other recipes. The green, leafy portion of the beet is also edible.
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Oh how we love carrots! They are a funny little root crop so that you never know what you’re going to get until you pull them out of the ground! Usually orange in color, but sometimes they can be cosmic and come out purple, yellow, red or even white. Packed with health-promoting beta carotene, they promote good vision, especially night vision, and help combat health-damaging free radical activity.
Preparation
Since carrots are root crops, make sure you scrub them well to get an residual dirt off of them. Peeling off the skin is optional. Grab a knife and chop away!
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The beauty of the heirloom Blue Lake Bean is in its stringless-ness and flavor. It’s a snap variety that grows easily and offers “superior” flavor, color and texture. They are long and straight in shape and do not need stalking to grow. They were originally developed to be a canning bean but have come to be enjoyed fresh as well. They’re a great source of natural carbohydrate delivered along with vitamin A, C, K, folate, and manganese. Along with many other green beans, they’re considered helpful for cardiovascular health, colon-health and offer strong anti-inflammatory support.
Preparation
Always wash fresh produce using cold running water. They’re great served steamed or fresh in salads, ether whole or sliced. You can also boil them in salted water until crisp, 4-5 minutes, then rinse with cold water. You can also sauté them in butter or oil with other vegetables. They’re also perfect for quick pickling or canning, and pair well with fresh herbs, citrus, nuts, raisins, lemon, hard cheeses, tomato and summer squash.
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Zucchini, like all members of the squash family, are native to the Americas. However, the varieties of squash typically called “zucchini” were developed much later in Italy following their introduction from the Americas. Zucchini have a reputation with home gardeners for having overwhelming production. However, they’re are many ways to eat the fruits both cooked and raw.
Preparation
The skin is left in place on the fruit. Zucchini require little more than quick cooking. They can be prepared in a variety of techniques including steamed, boiled, grilled, stuffed and baked, barbecued, fried, etc. They can also be baked into a bread or cake. Zucchini can also be enjoyed raw, sliced or shredded in salads or lightly cooked.
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*Squash Surprise: Butternut or Kabocha variety will be in the bag this week
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