What we know as the potato is the edible tuber of a plant that is part of the nightshade family.  All potatoes can be traced genetically to a single origin – a region of the Andes that is part of both Peru and the very north of Bolivia.  Potatoes are the world’s fourth largest crop after rice, wheat and maize. There are over 4,000 varieties of potato and they are categorized into main groups: russets, whites, yellows (Yukons) and purples.

Russet Potatoes is an excellent source of potassium and vitamin C. It has dark brown skin color with white flesh. Its texture is fluffy, creamy, and soft that make them the best type of potatoes for baking, mashing, and making French fries.

Preparation Tips

• Wash potatoes under lukewarm running water
• Uncooked peeled potatoes discolor quickly and to prevent the color changes, place cut or sliced peeled potatoes in a bowl of cool water until ready to cook
• Minimize time from cutting potatoes to cooking in less than 2 hours to retain nutrients
• Use cold water when boiling potatoes to cook evenly
• Avoid overbeating potatoes or else you’ll get a stickier consistency

 

Farms that grow Russet Potatoes

• Twin Bridge Farms

Radishes are mainly grown for their root. They are one of the earliest known garden vegetables, popular across the Americas, Asia and Europe. They have a crisp, peppery taste and white flesh. The longer they are in the ground, the “hotter” their bite, so many like to harvest them when young. THey are rich in vitamin C, folate, fiber and potassium and offer enzymes that are considered to aid in digestion. Very refreshing and offering a punch of a taste, they are popular both raw and cooked and work as great toppings to salads, tacos, sandwiches, pastas and pizza.

Preparation

Radishes are edible all the way through– from skin to core. Scrub well before eating. Greens can be used in soups, stir-fries or with eggs. Use the radishes raw in salads, sliced thinly as an appetizers, or for garnish. They are excellent pickled in vinegar and salt. The leaves are also edible, and are similar to watercress, having a mustardy flavor.

Farmers that grow Watermelon Radishes

• Kahumana Organic Farms

Recipes

Watermelon radishes are edible root crops attached to thin stems and wavy green leaves. Their exteriors are creamy white with pale green shoulders with a rosy color inside resembling the color of a watermelon!

Preparation

Watermelon radishes are edible all the way through– from skin to core. Scrub well before eating. Greens can be used in soups, stir-fries or with eggs. Use the radishes raw in salads, sliced thinly as an appetizers, or for garnish. They are excellent pickled in vinegar and salt.

Farmers that grow Watermelon Radishes

• Kahumana Organic Farms
• Ho Farms

Recipes

• Roasted Watermelon Radishes

Kohlrabi, cousin of cabbage, can come in white, purple or pale green. It’s a commonly eaten vegetable in german-speaking countries, native to cypress and is popular in many asian countries included Vietnam and India. The stems and leaves can be eaten as well as the head, and offer a texture similar to broccoli stems or cabbage heart, but come with a much milder and sweeter flavor. The greens are a great alternative to kale and collard greens.

Preparation

The bulb can be chopped and used raw like cabbage in salads or slaws. The external fibrous layers are typically discarded. It is often used in soups, prepared with its leaves and eaten with rice. In cypress, many sprinkle with salt and lemon and serve as an appetizer.

Farms that Grow Fennel

• Kahumana Organic Farm