Arugula, Baby Beets, Broccoli, Cabbage, Carrots, Chard, Jalapeno, Chiltepin, Chives, Cilantro, Collard Greens, Dill, Epazote, Fennel, Garlic, Grapefruit, Green Beans, Kale, Kohlrabi, Leeks, Lemons, Lettuce, Marjoram, Mesclun, Onions (Bunching, Gold, Yellow), Oranges, Parsley, Parsnips, Pinto Beans, Potatoes, Daikon, Radishes, Rosemary, Rutabaga, Scallions, Sorrel, Spinach, Acorn Squash, Butternut, Delicata, Honeynut Squash, Sweet Potato, Tepary Beans, Turnips Pink Lady + Sundowner Apples, Pecan Smoked Chipotles, Bi-Color Sweet Corn, Medjool Dates, Jicama, I’itoi Onions, Pomegranates, Purple Potatoes, Sugar Pie Pumpkins, Quince, Sunchokes, Tokyo Bekana Sea of Cortez: Striped Bass, Clams, Kampachi, Spiny Lobster, Mussels, Oysters, Sardines, Bay Scallops, Shrimp

New: Green and Purple Bok Choy, Broccolini, Napa Cabbage, Orange Cauliflower, Romanesco, Celery, Green Garlic, Red Blush Grapefruit, Green and Purple Mizuna, Green Onions, Kinnow Oranges, Tangelos, Valencia Oranges, Green and Purple Snow Peas, Huckleberry Gold Potatoes, Black Radish, Easter Egg Radish, Spring Mix, Tatsoi, Red Scarlet Turnips and White Salad Turnips Arugula, Red Beets, Broccoli, Brussels Sprouts, Green and Red Cabbage, Napa Cabbage, Orange and Rainbow Carrots, Purple and White Cauliflower, Chard, Cilantro, Collard Greens, Medjool Dates, Dill, Garlic, Grapefruit (Oro Blanco, Rio Red), Green Beans, Kale (Dino, Green Curly, Red Russian), Kohlrabi, Leeks, Meyer Lemons, Marjoram, Mesclun, Green and Red Mustard Greens, I’itoi Onions, Oranges (Mandarin, Navel, Tangerine), Parsley, Parsnip, Green and Purple Snap Peas, Yukon Gold Potatoes, Daikon Radish, Pink and Purple French Breakfast Radishes, Red Radish and Watermelon Radish, Rosemary, Green and Purple Scallions, Spinach, Winter Squash (Acorn, Butternut, Delicata, Honeynut, Kabocha), Sunchokes, Tokyo Bekana and Hakurei Turnips Last Chance: Caraflex Cabbage, Yellow Onion, Arizona Sweet Oranges and Blood Oranges Specialty Ingredients: Fresh Bay Leaves Seafood: Hamachi (Yellowtail), Amberjack (Kanpachi), Toro, Grouper, Sierra Mackerel and Skipjack

New: Broccoli, Brussels Sprouts, Caraflex Cabbage, Purple and White Cauliflower, Serranos, Dragon Fruit, Green and Red Curly Kale, Lacinato Kale, Mustard Greens, Spring Onion, Sugar Snap Peas and Kabocha Squash Arugula, Red Beets, Green and Red Cabbage, Orange and Rainbow Carrots, Chard, Chives, Cilantro, Collard Greens, Medjool Dates, Dill, Garlic, Grapefruit (Oro Blanco, Rio Red), Green Beans, Jalapenos, Kale (Dino, Red, Red Russian), Kohlrabi, Leeks, Meyer Lemons, Head Lettuce, Red Lettuce, Marjoram, Mesclun, I’itoi Onions, Yellow Onion, Oranges (Arizona Sweet, Mandarin, Navel, Tangerine), Parsley, Parsnip, Yukon Gold Potatoes, White and Purple Daikon Radish, Pink and Purple French Breakfast Radish, Red Radish, Watermelon Radish, Rosemary, Rutabaga, Salad Mix, Green and Purple Scallions, Sorrel, Spinach, Winter Squash (Acorn, Butternut, Delicata, Honeynut), Sunchokes, Tepary Beans (Black and White), Tokyo Bekana and Hakurei Turnips Last Chance: Pink Lady and Sundowner Apples Specialty Items: Pecan Smoked Chipotles, Ponderosa Lemons, Blood Oranges and Cara Cara Oranges Seafood: Sierra Mackerel

This recipe can be made with any winter squash (butternut, honeynut, acorn or kabocha). The squash can be roasted whole at 350° for an hour, or cut in half, seeded and roasted at 375° until tender. It's best to place the cleaned, mashed squash in a fine mesh strainer, set it in a bowl (with at least an inch gap between the strainer and the bottom of the bowl), cover with a towel and refrigerate overnight. Letting the excess liquid drain out will reduce the amount of flour needed and result in a better texture. Find the recipe for Whole Roasted Squash here. 1 small butternut squash, roasted, cleaned and mashed (2-3 c. total) 1 egg 2 T. flour + more as needed ½ t. salt 1-2 T. herbs (parsley, thyme, rosemary), finely chopped Place squash in a food processor. Add egg, 2 T. flour, salt and herbs. Pulse until a dough begins to form. If dough is too wet, add flour by the tablespoon until it’s no longer sticky. Transfer dough to a pastry bag and refrigerate for at least 2 hours, see note below. Bring a wide pot of salted water to a steady but not aggressive boil. Make a small cut in the corner of the bag (no more than ¼ inch across!) and test the size of the gnocchi. Hold the bag over the pot with your dominant hand and squeeze from the top. With your other hand, use a knife to ‘cut’ off 1 inch pieces of dough, allowing them to fall into the water. Find the boil point (the hottest spot in the pot) and add new dumplings there. Return to a simmer and wait for gnocchi to rise to the top and float. Remove with a slotted spoon or spider and place in a colander, reserve. ***A gallon size bag is the perfect substitute for a pastry bag. Drape the bag over a tall cup and push one corner down. Spoon dough in, keeping the edges clean. Lift the bag out and shake the dough down into one corner. Twist the top of the bag and secure with a twist-tie. Butternut Squash Gnocchi with Shahi Paneer: Another serving suggestion: 1.5 -2 c. squash gnocchi 1-2 t. grapeseed oil ¼ t. kosher salt 1-2 T. butter 1-2 T. sherry or white wine 1 c. leafy greens, torn in 1 inch pieces, or trimmed spinach, or arugula 2 T. toasted pepitas or sunflower seeds 2 T. shaved parmesan or crumbled goat cheese 1 T. parsley, roughly chopped Heat a skillet or sauté pan and add oil. When the oil is hot but not smoking, add the gnocchi. Season with salt and shake the pan, then let stand 2-3 minutes. Add butter, shake the pan and let stand again. There should be at least one good sear on each gnocchi and they should be glazed in the butter. Add sherry or white wine, swirl the pan. Add greens, stir and allow to wilt. Remove from heat. Serve in large shallow bowls garnished with seeds, cheese and herbs. Sauteed alliums are a great addition to this dish. Sauté onions, garlic, shallots, etc. in oil and butter until beginning to caramelize. Remove from pan and reserve. Add back to pan along with greens. It’s important the gnocchi are seared in an empty pan, although they benefit from being seared in aromatic oil.

Cauliflower benefits by being roasted whole, the outside becomes deeply browned and crispy while the inside becomes tender and sweet. 1-2 heads of cauliflower 1 t. oil per head ¼ t. each cumin, chili powder, turmeric, coriander, garlic powder, black pepper, etc. ¼ t. salt per head Preheat the oven to 400°. Slice off the calloused end of the cauliflower stem, leaving the leaves intact. Use a paring knife to cut a cross into the core, 1-2 inches deep, this will help the cauliflower cook from the inside out. Place cauliflower upright on a baking sheet. Combine spices in a small bowl, mix and match spices as desired. You'll need about 1 t. spice mix per cauliflower. Drizzle oil over cauliflower and sprinkle with spices and salt. Rub spices all over the cauliflower head. Roast for 40-60 minutes, until the cauliflower is deeply browned and tender. Test for tenderness by reinserting a paring knife into the cross cut in the core (hold the cauliflower with tongs). Give it extra time if needed, the core should be fork-tender and pleasant to eat. Use the cross as a guide to cut the cauliflower into quarters when finished. Serve cauliflower quarters as an entree, substituted for meat in a saucy dish or with herbed yogurt (see recipe here).

When cooking hearty greens, I usually keep the leaves as whole as possible, so they don't disappear while cooking, then I run a pair of kitchen shears through the pot to make sure they are truly bite-sized and tender. It’s a lot less work than cutting greens before cooking and I think it yields a better result. 4 oz. country ham, or piece of fatback 1 t. grapeseed oil ¾ c. thinly sliced yellow onion ⅓ c. apple cider vinegar 4 c. chicken stock, vegetable stock or water 2 lbs. turnip greens, washed and dried, thick stems removed ⅛ t. black pepper, if desired ¼ t. salt, if needed 6 qt. stock pot or dutch oven Kitchen shears (long Korean scissors are best) -If using country ham: Crisp in stock pot over medium heat (about 8 minutes). Remove ham and reserve. -If using fatback: In a 2 qt. pot, cover fatback with 2 in. of cool water and bring to boil over medium high heat. Boil 1-2 minutes, then remove fatback with tongs and reserve. (Blanching draws out excess salt). Add oil to stock pot. Saute onion over medium heat (scraping brown bits if using ham). Once onion is transluscent, add vinegar, stir while vinegar bubbles. Add ham or fatback and stock, increase heat to medium-high and bring to boil. Once briskly boiling, add turnip greens and cover (The pot will be very full). Cook 5 mn., then uncover and use tongs to stir greens, bringing fresh greens down into the stock. Reduce heat to low and cook covered, for 45 mn., until greens are softened. Use clean kitchen shears to run through the greens, paying close attention to stems. Stir and repeat. Season with pepper, if using. Cook 15-20 mn. over low heat, uncovered, until liquid is quite reduced. TASTE before adding salt! Serve in a small bowl with hot sauce. Store remainder in an airtight container and use within 5 days. 'Potlikker' is the traditional name for the liquid in a pot of greens. Whether porky or vegetarian, these deep umami flavors are prized in the South. When cooking greens, be sure to thoroughly dry them before adding them to your perfectly flavored stock. The greens will wilt so much it's important to not drown them‒ think of it as a braise, not a boil. Don't dilute your potlikker!

Parcooked potatoes make breakfast a breeze, Find the recipe here. These potatoes are much simpler than traditional potatoes au gratin or scalloped potatoes. They can be served with eggs for breakfast or alongside mixed greens for lunch. 1-2 parboiled potatoes, cooled, Huckleberry Golds if available 1 t. oil 1 T. butter 1 T. parmesan cheese 2 t. toasted bread crumbs Preheat oven to 375°. Slice potatoes in ¼ inch slices. Remove any skin that is pulling away. Heat a small or medium skillet over medium heat. Add oil. Add potatoes in a spiral, overlapping pattern, placing the largest potatoes on the bottom. Cook 4-5 minutes until edges begin to brown. Dot potatoes with butter and sprinkle with parmesan and bread crumbs. Place in oven and bake for 10-12 minutes until potatoes are golden brown and cheese is toasted. Remove from the oven and let it cool slightly. Use a spatula to slide the whole gratin onto a plate, or cut it into four pieces and serve slices. ‘Parboiling’ from the French ‘parboillir’ means to boil thoroughly. It is often mistakenly associated with ‘partial’, but par cooked foods should still be cooked to food-safe temperatures. Cooking an ingredient to a certain stage and reserving or refrigerating for later use allows for faster cooking times and may beneficially change the ingredient. For example, parboiled potatoes are less starchy and therefore less likely to burn.

Keeping the integrity of baby vegetables by leaving their tops on will make a big difference in the final presentation. Gentle cooking is the key to cooking the roots and tops evenly. ½-1 lb. baby turnips + their greens (no larger than 2 inches) White vinegar Per ½ lb. turnips + greens: 3 T. brown butter or miso butter, see recipe below Fill a clean sink or large bowl with cold water. Add a splash of white vinegar. Submerge turnips + greens and swish around to loosen any grit or sand, paying close attention to the crown. Allow grit to sink to the bottom. Lift the vegetables out and place in a colander. Drain water and rinse away any sand. Wash twice for peace of mind. Lift turnips out and thoroughly drain in colander. Small organic turnips don't need to be peeled. Start with the largest turnip, and slice in half through the 'crown'. (Pay close attention, you want to cut through the stem + root precisely so that you can get even quarters.) Gently peel halves apart to disentangle greens. Cut into quarters if necessary, by slicing through the crown again and gently peeling the turnip apart. Return cut turnips to acidulated water. Repeat with smaller turnips, which should either be cut in half or left whole. Swish in water again, to loosen any remaining grit in the crown. Lift out of water, place in colander and let drain thoroughly. (Don't pour water out with turnips, it may be sandy.) Fill a 4 qt. pot halfway with cool water. Add 1 t. salt and bring to boil over medium-high heat. Once briskly boiling, add turnips, root end first. Hold by the greens and submerge turnips for about a minute (to give them a head start), release greens and use tongs to push them into the water. Reduce to medium heat and simmer for 5-6 minutes. Test a turnip for doneness, it should be truly tender but not mushy. Heat a 10-12 in. skillet over medium heat. Add brown butter or miso butter to skillet, then use tongs to add blanched turnips + their greens (hold over pot to drain, but still bring some water with). Gently stir to combine, coating turnips in miso butter and creating a sauce. (Taste). Serve immediately, garnish with salt if needed. Any remaining turnips can be refrigerated and used within 3 days. Heat up in a pan pver medium heat with a little water. 'Acidulated' water has had an acid added to it, usually vinegar. Many cut fruits and vegetables benefit from being stored in acidulated water (like apples and artichokes in lemon water). In this case, vinegar keeps the cut turnips fresh, brightens the peel and helps loosen any residual grit. ***Yes, you need to touch every single turnip crown. Using your thumb to brush the spot that was recently at ground level is the difference between a perfect dish and a dish ruined by a gritty bite. Miso butter: 2 T. unsalted butter 2 t. white miso 1 t. hot water Melt butter. Combine miso and hot water in a small bowl, mix with your finger until smooth. Add miso to butter and combine with a fork or whisk, stirring until miso is completely dissolved. Making Brown Butter: 8-16 oz. unsalted butter 2 qt. saucepan Chinois or fine-mesh strainer (lined with cheesecloth, preferably)

Cabbage has so many different flavors‒ it’s peppery when raw, sweet when sauteed, and has a deep umami flavor when charred. This recipe combines the sweet and umami flavors and is a quick way to turn cabbage into a stunning dish. 1 cabbage head 2 t. grapeseed oil or 100% oil non-stick spray (no expellerant) 1 t. olive oil ½ t. salt Preheat the oven to 400°. Trim off calloused end of the core. Cut cabbage in half, place cut side down and cut into 3 wedges, keeping the core intact. Repeat with the other half. Place on a greased baking sheet. Lay cut side down, all facing the same direction. Drizzle or spray with oil and place in oven with cut sides facing the back. Roast 15-20 minutes. Use a spatula or tongs to flip the wedges over onto the other cut side. Return to oven with cut sides facing the back. Cook another 15-20 minutes. When edges are deeply browned and the center of the wedge is easily pierced with a fork or paring knife, remove from oven. Drizzle with olive oil and sprinkle with salt. Allow to cool slightly, grasp wedge with tongs and slice off core‒ or just do it at the table. Serve as a side, or spoon meat sauce or curry over wedges as a main dish. Or use the layers to eat shredded meat taco-style. For a variation try roasting wedges in a casserole dish with bone-in chicken. For Napa cabbage, try slicing the head into 1 ½ inch thick rounds instead of wedges.

Meyer lemons are so flavorful, sweet and juicy. One small lemon will easily give you ¼ c. of juice. Remember to zest the whole lemon before cutting it in half to juice. 1 ¼ c. all-purpose flour ½ t. baking powder ½ t. salt 4 T. butter, softened 1 c. sugar 1 egg 7-8 oz. ricotta 2 T. lemon juice 1 lemon, zested In a medium bowl, combine flour, baking powder and salt, reserve. Combine butter and sugar in a large bowl, or in the bowl of an electric mixer. Beat butter and sugar until light and fluffy, about 3 minutes. Add the egg, beat well. Add the ricotta, lemon juice and 1 t. zest. Beat to combine. Stir in dry ingredients and mix until a sticky batter forms. Refrigerate. Preheat the oven to 375º. Line a baking sheet with parchment paper. In two batches, drop 2 T. of dough per cookie onto the baking sheet, in a 3x3 grid. Refrigerate remainder. Bake for 15 minutes, until slightly golden at the edges. Remove and let rest for 20 minutes. Use a spatula to move cookies from the tray to a serving plate. Don't allow the cookies to sit on the parchment longer than 20 minutes, or they may stick. Gently remove them as soon as they're cool enough. These cookies can be eaten as is, or they can be dusted with powdered sugar or glazed with a simple icing made of 1/2 c. powdered sugar, 1 T. lemon juice and 1 t. zest. This recipe was adapted from a much larger Giada DeLaurentiis recipe. I also make an 'infused' version of this cookie.

Delicata squash have a thin, edible skin and a lovely, nutty flavor when roasted. Adding them to warm or cold salads will create a filling, flavorful dish that's perfect for cold nights or sunny days. Garnish with store-bought pepitas or sunflower seeds, or roast your own seeds for a vegetarian 'nose-to-tail' experience. 2-3 delicata squash 1 T. oil ½ t. salt ¼ t. chile powder, if desired Scrub the squash, especially the ridges, to remove any grit. Dry and transfer to cutting board. Trim off the stem end. Stand the squash up on the cut side and cut in half. Use a spoon to scrape out the seeds. Discard seeds or reserve for roasting or gardening. Preheat oven to 375°. Cut squash into crescents, 1 cm. thick. Toss with oil, salt and chile powder. Arrange on a sheet tray in a single layer. Roast for 12-15 minutes, then gently flip over. Roast another 10-12 minutes, until squash is tender and slightly browned. 2 c. spinach, stems trimmed ¼ c. goat cheese, crumbled 2 T. roasted delicata seeds or pepitas or sunflower seeds 1 t. extra virgin olive oil Pinch of kosher salt In a skillet over medium heat, add roasted squash and spinach. Gently stir until spinach begins to wilt. Remove from heat immediately. Transfer to two shallow bowls and garnish with cheese, seeds, olive oil and salt. **To cut the delicata into rings instead of crescents, slice off the top and bottom. Use the handle of a long metal spoon to scrape out the seeds. Cut into 1 cm. rings. **To roast squash seeds: Toss clean and dried seeds with 2 t. oil, ¼ t. salt, ¼ t. chile powder, and a pinch each of cinnamon and cayenne. Place in a single layer on a lined baking sheet and roast at 300° for 25-35 minutes until toasted, crunchy not chewy. The low cooking temperature helps with even cooking.

Radishes are often a garnish, but this simple French recipe makes them the star of the show! 'Glazing' is a technique in which vegetables are cooked with water and butter until tender, then the liquid is reduced until the vegetables are 'glazed' in the remaining butter. ½ lb. radishes, thoroughly washed 1 T. butter ½ t. sugar or honey 1 t. red wine vinegar (or white wine vinegar) ½ t. salt ¾ c. water Reserved radish greens, if desired 2 t. chopped parsley, if not using greens Pinch greens off radishes, pat dry with a towel and reserve. Find a skillet that can hold the radishes snugly in a single layer (I used an 8-inch wide pan). Add the radishes, butter, sugar or honey, vinegar, salt and water to the pan. Bring to a boil over medium-high heat. Simmer 10-15 minutes uncovered, stirring or swirling the pan occasionally. When the liquid really begins to reduce, reduce heat to medium. Pay close attention, shake or swirl the pan to coat the radishes. Keep reducing until no liquid remains. The radishes should be tender and bright. Add greens, if using, and allow to wilt. Remove from heat. Garnish with parsley, if using. To clean radishes, submerge in a bowl of cold water with a splash of white vinegar. Gently agitate and swirl to loosen sand and allow it to sink to the bottom. Pay close attention to the radish tops and be sure to remove any grit from the crown. Use a radish to scrub another, rub the crowns together to loosen remaining grit. Give the radishes a final swirl and let stand a minute while the sand settles. Lift radishes out of the water and set in a colander to drain (don't pour the sandy water out with them!)

The wonderful thing about cabbage rolls is that the filling can be made with leftover rice and improvised ingredients. For some that means browning ground beef or sausage, others will add leftover vegetables, and may experiment with dried fruit and nuts as well. 1 T. olive oil 1 onion, slivered or diced 3-4 cloves garlic, sliced or minced 1 chile de arbol 1 bay leaf, fresh if available 1 sprig rosemary ¼ t. smoked paprika ¼ t. black pepper 2 T. tomato paste ½ c. stock or water 28 oz. crushed tomatoes ½ t. salt 1 cabbage head, cored 3 c. cooked and seasoned rice ¼ c. chopped herbs or greens 1 T. lemon juice 1 T. stock ¼ - ¾ c. additional fillings, if desired Heat a wide sauté pan, add oil and cook onions over medium high heat until translucent and beginning to fry. Add garlic and cook until fragrant, 1-2 minutes. Add chile, bay leaf, rosemary and spices, cook 1 minute. Add tomato paste and cook for several minutes, until it is well cooked out and the oil begins to separate again. Add stock or water and scrape bottom of pan. Add crushed tomatoes and salt, stir and reduce heat to low. Simmer 20-25 minutes, until flavors have bloomed and sauce is somewhat thickened. Remove from heat. Use a tongs to remove bay leaf and rosemary stem. While the sauce is cooking, bring a pot of salted water to a boil. Holding cabbage with tongs, dip into the water and hold for 20-30 seconds. Remove from water and pull outermost leaf off, repeat until cabbage is completely peeled, reserve leaves. Arrange leaves largest to smallest and split into two equal stacks. Mix rice, herbs, lemon juice, stock, and any additional fillings. The filling should be bright and flavorful, but not salty. Preheat oven to 400°. Place the largest of the ‘small’ leaves onto a plate. Add 3 T. rice mixture down the center of the leaf and roll it up. (See diagram). Place cabbage roll seam side down onto the smallest of the ‘large’ leaves and roll it again. Repeat, alternating small and large leaves, until all the cabbage and/or filling is used. Nestle finished rolls into tomato sauce. Cover and bake 45-55 minutes, until cabbage is truly tender. Let rest 5-10 minutes before serving.

1-2 lb. spinach or 1-1.5 lb. chard or kale, stems removed 1/4 c. tahini 2 T. hot water 1 T. rice wine vinegar 1 T. soy sauce 2 t. mirin or shaoxing wine 1 t. sesame oil ½ t. salt (if using low-sodium soy sauce) Toasted sesame seeds Trim larger stems from spinach leaves. If using greens, remove stems and tear into bite size pieces. Bring a pot of salted water to a boil. In a heat-safe measuring glass, combine tahini with hot water. Stir vigorously with a fork until tahini is smooth and moves freely. If tahini is still absorbing liquid and becoming thick, add another tablespoon of hot water. Add vinegar, soy sauce, mirin, sesame oil and salt. Stir to combine. Taste for seasoning and sweetness. Tahini is bitter and may need more salt, acid and sweetness than you expect. Store in a squeeze bottle, if desired. When the water boils, add spinach and cook just until it turns bright green, 15-30 seconds for baby spinach, 45 seconds-1 mn for mature spinach. If using greens, cook until bright green and tender, 1-3 mn. Test a piece to make sure it is truly tender (something you could chew a mouthful of). Drain in a colander and shock in a bowl of salted ice water. Drain after 3-5 minutes, then gently but thoroughly squeeze water out of greens, using a cheesecloth if desired. Taste for salt, add <¼ t. if needed. Lay out 1 ft of saran wrap. Starting nearest to you, arrange the greens in one long mound, the shape and size of a sushi roll. Use your hands to form an even tube. Pull the saran wrap up and away from you, encircling the greens while tucking the end under. On the sides of the roll, twist the ends to roll up the saran wrap. The twists will keep the roll’s shape. Tie off the twists and place the roll on a plate in the fridge. Let set for at least 20 minutes. Remove the roll from the fridge, place it on a cutting board and gently unroll the plastic. Using a very sharp knife, cut the roll into 1 cm. thick slices. Pour or drizzle dressing onto plates and evenly distribute slices, placing them cut side down on top of the dressing. (Or transfer the entire roll for a shared plate). Using a spoon or squeeze bottle, drizzle remaining dressing over the tops and garnish with sesame seeds. **Trimming Spinach: Turn leaf upside down. Take the stem in one hand and then, with your thumb and pointer finger, hold the leaf down, exposing the stem. Using the other hand, pinch the stem at its base and lift the stem toward the top of the leaf. The stem and vein will easily lift away. (Google Julia Child “The Spinach Twins” video, Min. 1:30)