Eggplant is a species of nightshade grown for its edible fruit.
Most eggplants can be eaten either with or without their skin.. To remove skin, you can peel it before cutting or if you are baking it, you can scoop out the flesh once it is cooked.
Farmers that grow Hapa Eggplant
Ho Farms
Eggplant is a species of nightshade grown for its edible fruit. Green Long is a Thai variety
Preparation
Most eggplants can be eaten either with or without their skin.. To remove skin, you can peel it before cutting or if you are baking it, you can scoop out the flesh once it is cooked.
Farmers that grow Filipino Long Eggplant
Ho Farms
Asparagus is native to Europe, Asia and northwestern Africa. The fleshy green spears of asparagus have been considered a delicacy since ancient times. Today the shoots are prepared and served in numerous ways including stir-fried, steamed, sauteed, grilled, pickled, or even eaten raw. Water makes up 93% of asparagus’s composition. As a result, the spears have a very high respiration rate which make it more perishable than most other vegetables. By wrapping the ends in a damp towel, you can offset the respiration rate and prevent the spears from losing water, wrinkling and hardening. Nevertheless it’s best if you consume asparagus within approximately 48 hours of purchase.
Preparation:
The spears should be washed and the ends trimmed. If the shoots are young they will be tender. If they are older and thicker, the ends might be more woody and could be slightly peeled. The shoots can be cooked in numerous ways or eaten raw. Stir-frying, sautéing, and grilling are all popular and easy methods to cook asparagus.
Farms that grow Asparagus:
Twin Bridge Farms
Eggplant is a species of nightshade grown for its edible fruit. Green Long is a Thai variety
Preparation
Most eggplants can be eaten either with or without their skin.. To remove skin, you can peel it before cutting or if you are baking it, you can scoop out the flesh once it is cooked.
Farmers that grow Green Long Eggplant
Ho Farms
Dragon Fruit, also called Pitaya, is indigenous to the Americas. Today the cactus vine is grown around the world in sub-tropical areas for its beautiful fruits. The fruit’s texture is often compared to the kiwifruit because of it’s small, black, crunchy seeds. The taste of dragon fruit is sometimes described as bland though it is refreshing and mildly sweet. It has versatile uses in deserts, smoothies, sorbets, salads and as a fresh fruit.
Preparation:
The fruit can be sliced lengthwise and the flesh scooped out or it can be quartered and the leathery skin can be peeled back. Eat only the flesh, not the peel which is bitter.
Farms that grow Dragon Fruit:
Local Harvest