Vegetable Dictionary
We know that when you buy from Green & Gold, you might be exposed to vegetables you’ve never seen in your wildest dreams. Our Vegetable Dictionary is the resource you need to turn your apprehension into excitement! In addition to lesser-known vegetables, we’ve included the usual suspects in case you’re looking for some dinner-table inspiration or a new twist on classic recipes. We’ve found that sometimes, when we dislike a vegetable, we’ve either never had the fresh-from-the-field-picked-that-morning version, or we’ve never tried it prepared to our liking. We urge you to experiment and keep your palate open to new flavors! Simply click on the vegetable you’d like to know more about. For our favorite places to find recipes, be sure to check out the Resources at the bottom of the page.
Arugula. Basil. Beans. Beets. Bok Choy and Pac Choi. Broccoli. Broccoli Raab. Brussels Sprouts. Cabbage. Carrots. Cauliflower. Celery. Chard. Cilantro. Cucumbers. Dill. Eggplant. Escarole. Fennel. Garlic. Kale. Kohlrabi. Leeks. Lettuce. Melons. Onions. Parsley. Parsnips. Peas. Peppers. Potatoes. Radicchio. Radishes. Rutabaga. Scallions. Shallots. Spinach. Summer Squash. Tatsoi. Tomatoes. Turnips. Winter Squash.
Other Cooking Resources
We search for cookbooks and blogs that teach techniques and methods, in addition to providing great recipes, so that readers can be armed with the skills and knowledge to tackle any vegetable preparation.
Cookbooks:
From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce from the FairShare CSA Coalition
An Everlasting Meal: Cooking with Economy and Grace by Tamar Adler
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat
The Art of Fermentation and Wild Fermentation by Sandor Ellix Katz
Plenty by Yotam Ottolenghi
Bounty from the Box: The CSA Farm Cookbook by Mi Ae Lipe
The Four Season Farm Gardener’s Cookbook by Barbara Damrosch and Eliot Coleman
The CSA Cookbook by Linda Ly
Dishing up the Dirt by Andrea Bemis
Dining In: Highly Cookable Recipes by Alison Roman
Market Cooking: Recipes and Revelations, Ingredient by Ingredient by David Tanis
The Flavor Bible by Karen Page and Andrew Dornenburg
Simply in Season by Cathleen Hockman-Wert and Mary Beth Lind