What am I eating? a guide to your produce.
Herbs
Chives
-Flavor is that of mild onion and garlic -Commonly used with fish, potatoes, and soups. Try this: Feta and Chive Sour Cream Scones, Smashed New Potatoes with Peas, Parsley, and Chives, Creamed Corn with Chives and Chile Preserve it! 
Parsley (Flat Leaf or Italian)
-Herb - Flavor is bright and fresh -Commonly used in Italian dishes and Mediterranean salads. Try this: Cheesy Zucchini with Garlic and Parsley, Baked Feta and Tomatoes, Greek Marinade Preserve it! 
Oregano
-Flavor is warm, nutty, and slightly bitter -Frequently used with Italian sauces (especially pizza and other tomato-based) roasted, or grilled vegetables, meat and fish. Try this: Chimichurri Sauce, Baked Orzo with Eggplant and Mozzarella, Green Chile Chicken Posole Preserve it! 
Lemon Balm
-Herb - Flavor is like a lemony mint -Frequent used in fruit salads, candied for desserts, with ice cream and teas. Try it: Bee Keeper's Balm Cocktail, Summer Fruit Papillotes, Lemon Balm Cake Preserve it! Candy It! 
Italian Basil
-The Italian variety has a pointier leaf and a slight licorice after taste Try it: Heirloom Tomato Caprese, Garlic Chive Shrimp, Italian Burgers 
Purple Basil
The dark purple leaves of this basil are best used in pesto or as a garnish for the color, otherwise is similar to Sweet Basil with a faint licorice flavor. Try it: Purple Basil Lemmonade, Purple Basil Parmesan Biscuits, Purple Basil Vinegar 
Anise Frond
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Sage
-Flavor is savory and slightly peppery -Commonly used with poultry and Italian and Greek dishes Try this: Sage vinaigrette, Sage and Sweet Potato Gnocchi, Chicken with Mushroom Sage Sauce Preserve it! 
Parsley (Curly)
-Herb, Flavor is bright and fresh -Often used as a garnish on potato dishes (boiled or mashed potatoes), on rice dishes (risotto or pilaf), on fish, fried chicken, and lamb steaks, meat or vegetable stews Try this: Quinoa Tabbouleh, Prosciutto Egg Cups, Herb Butter Preserve it! 
Thyme
-Flavor is bold and woody -Frequently used with roasted vegetables, Italian sauces, salad dressings, and poultry Try this: Pear and Thyme Fizz, Rosemary and Thyme Pita Chips, Roasted Summer Squash with Feta and Thyme Preserve it! 
Cilantro
The fresh leaves are an ingredient in many Indian foods (such as chutneys and salads), in Chinese dishes, in Mexican cooking, particularly in salsa and guacamole and as a garnish, and in salads. Try it: Corn, Avocado, & Cilantro Salad, Guacamole, Cilantro Lime Rice 
Sweet BasilBasil is commonly used fresh in cooked recipes. In general, it is added at the last moment, as cooking quickly destroys the flavor. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water
Try it: Blackberry Gin Fizz, Rainbow Salad, Tomato Herb Bread 
Dill
Fresh dill leaves is used as an herb mainly in Germany, Poland, Finland, Norway, Sweden, the Baltic, Russia, and central Asia. Its fern-like leaves are aromatic and are used to flavor many foods, such as gravlax, borscht, and pickles. Try it: Smoked Salmon and Dill Hash, Refrigerator Pickles, White Bean Dip 
Greek Basil
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Greens
Swiss Chard
-This green looks like a large version of spinach -Chard has a slightly bitter taste. Fresh young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked (like in pizzoccheri) or sauteed; their bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach Try this: Power Greens Salad, Swiss Chard Firttata, Baked Swiss Chard Stems, Oyster, Bacon and Swiss Chard Gratin Preserve it! 
Kale
-Spinanchy in taste is commonly used sauteed baked in chips, or in stews. Try this: Kale and Quinoa Cakes, Kale with Chorizo and Poached Eggs, Jalapeno, Lime, and Kale Tostadas, Kale and White Bean Crostini Preserve it! Chip it! 
Beef Lettuce (Black Simpson)
-Similar to iceberg lettuce but less firm. Great for salads and sandwiches. Try this: Nori Rolls, French Toast BLT, Green Salad with crumbled egg 
Radish Greens
On a recent episode of Iron Chef America – Battle Radish! – it was mentioned that the greens are possibly the best part of this vegetable. So don't ust chucked the tops into the compost! Sithrow them out! Enjoy their bright, peppery goodness! Try this: Radish Greens Pesto, Mulor Shaak, Radish Green Soup 
Collard Greens
A hearty, dark green. It's a cousin to broccoli, cauliflower, cabbage and kale. Can be steamed, boiled, or eaten raw. Try this: Stuffed Collards, Collard green pasta, Southern-style greens, Brazilian-style greens Preserve it! Chip it! |
Spinach
-Used in a variety of ways: steamed, raw in salad, in dishes like lasagna Try this: Spinach Salad with Bacardi Limon, Slow Cooker Pesto Spinach Lasagna, Balsamic Spinach Salad, Spinach Artichoke Balls Preserve it! 
Butter Crunch Lettuce
- Similar to Bibb Lettuce great for salads, sandwiches and lettuce wraps. Try this: Avacado Crab Roll, BLT Chopped Salad, Watermelon and Radish Salad 
Turnip Greens
-The tops of turnips are a slightly bitter green that can be used like other hearty greens. It packs 10 times the calcium of spinach! Try this: Traditional Greens, Bitter Greens Salad with Sesame Dressing 
Mustard GreensAlso called Indian mustard, Chinese mustard, or leaf mustard these are the leaves of the of mustard plant that will make the seeds for prepared Mustard. Typically known for African and Asian dishes, it has a noticeable spicy kick.
Try this: Cavatelli with Wilted Greens, Pancetta, and Chickpeas, Simple sauteed mustard greens, Curried mustard greens with kidney beans, Asian-style Mustard Greens 
Arugula
Also known as rocket (especially in the Emerald Isle), has a peppery flavor that is exceptionally strong for a leafy green. It is frequently used in salads, often mixed with other greens in a mesclun. It is also used raw with pasta or meats. Try this: Arugula Pesto, Arugula Salad with Feta and Fresh Tomato-Balsamic Vinaigrette, Honey Mustard Salad, Grilled apricot salad |
Roots & Tubers
Beets
Beets are usually eaten either grilled, boiled, or roasted as a cooked vegetable, cold as a salad after cooking and adding oil and'vinegar, or raw and shredded, either alone or combined with any salad vegetable. Try this: Beet hummus, Beet Cake, Roasted Beet, Pear, and Walnut Salad Pickle it! Chip it! 
Turnips
The taste of this root is slightly hot and can be roasted, mashed, eaten raw, or used in soups and stews. Try this: Turnip Slaw, Roasted Turnips with Parmesan, Beef and Guinness Stew, Grandma's turnip puff Pickle it! 
Spring Onions (or any of other various names such as: green onion, spring onion, salad onion, table onion, green shallot, onion stick, long onion, baby onion, precious onion, yard onion, gibbon, syboe or scally onion. What ever you call it, enjoy its relatively mild onion flavor in one of the dishes below.
Try this: Spring Time Slaw, Scallion Pancakes 
Yukon Gold Potatoes
Oval, slightly flattened; finely flaked yellowish white skin. Primary use: Fresh market, boiling, baking, and French frying Try this: Potato gratin, Shakin' hashbrowns, Healthy French Fries |
Radish (Red Globe or White Icicle)
-Typically used in salads though can be roasted or even mashed. Peppery flavor like horseradish or wasabi.-Typically used in salads though can be roasted or even mashed. Peppery flavor like horseradish or wasabi. Try This: Sauteed Radishes with Vinegar and Herbs, Sauteed Radishes and Sugar Snap Peas, Crunchy Pickled Salad Pickle it! 
Carrots
Carrots can be eaten in a variety of ways. Only 3% of the β-carotene in raw carrots is released during digestion: this can be improved to 39% by pulping, cooking and adding cooking oil.. Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods. Try it: Homemade Hot Sauce, Chicken Mango Slaw, Carrot and Avocado Salad 
Red Potatoes (Norland)
Medium oblong, slightly flattened,with a smooth red skin and white flesh. Great for boiling, French frying, fresh chipping, and roasting. Try this: Smashed Potato Salad, Roasted herbed potatoes, and need we say it... STEAMED CRABS, POTATOES AND CORN! |
LeGumes
Garden Peas
Sweet peas in the pod. Should be shelled before eating. Used fresh and raw, steamed or boiled. Try This: Seven Layer Salad, Sea Shell Salad, Curried Couscous 
Green Beans
Green bean varieties have been bred especially for the fleshiness, flavor, or sweetness of their pods. Haricots verts,French for "green beans", may refer to a longer, thinner type of green bean than the typical American green bean, which are more mature and fleshier. Eat raw, steamed, boiled, or roasted. Try this: Green Beans with Pistachio Pesto 
Burgundy Beans
This "green bean" is purple on the outside due to a high acid content in the skin. When steamed or boiled the skin will turn back to green letting you know this bean is done! Cruciferous / Cabbage Plants
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Sugar Snap Peas
Sweet peas, smaller than garden peas, but can be eaten shell and all! Wondering how to know the difference? Try eating one or look for the label. Try this: Sesame Sugar Snaps, Sesame Noodles with Peanut Sauce, Mint & Pea Pasta 
Wax Beans
Like, Burgundy beans, these are very similar to Green Beans and most do not taste a great difference. Try this: Mixed Bean Salad, Bean and Bacon Slaw, Chopped Veggie Salad |
Cabbage
Leafy green biennial, grown as an annual vegetable for its dense-leaved heads. Closely related to other cole crops, such as broccoli, cauliflower, and brussels sprouts. Try it: Roast cabbage with lemon, Guinness corned beef and cabbage, sweet and sour cabbage 
Broccoli (Head)
Raw, steamed, baked: broccoli can do it all! And for Choppin'.Try this: Broccoli with soy and sesame, Baked frittata cups, Creamy Broccoli Salad with Bacon, Cheddar & Almonds |
Cauliflower
Cauliflower can be roasted, boiled, fried, steamed, or eaten raw. Try this: Cauliflower Soup, Cauliflower Mashed Potatoes, Cauliflower pizza crust (yes pizza crust) 
Broccoli (Florets)
This flower bundle will grow after the initial head is cut off. Eat raw, steamed or in casseroles or other cooked dishes, just like broccoli heads. Try this: The Greenest Salad, Broccoli Basil Mac N Cheese, Thai Stir-fried Greens |
Squash
Summer Squash (Yellow Squash)
Soft squash. Sweet and mild. Cooks well sauteed, steamed, baked or fried. Try this: Golden Squash Sandwich, Squash cobbler (use zucchini or summer squash), Gnocchi with squash and sweet corn, Summer squash enchiladas Preserve it! 
Patty Pan Squash
-A summer squash notable for its small size, round and shallow shape, and scalloped edges, somewhat resembling a small toy top, or flying saucer. Try this: Grilled Patty Pan and Haloumi Cheese, Stuffed Patty Pan, Roasted Patty Pan with Herbed Chickpeas Preserve it! |
Zucchini
-Soft squash. Sweet and mild. Cooks well sauteed, steamed, baked or fried. Also used in breads and cakes. Try this: Lemony Chickpea Stir-fry, Zucchini noodles with pesto, Zucchini carrot fritters, Stuffed Zucchini Caps, Breakfast squash and egg cups Preserve it! 
Starship (No relationship to Jefferson Airplane)
Similar to other summer squash this scalloped variety is soft with thin skin and small seeds. Try this: Chorizo and starship risotto, Starship with garden herbs, Starship and egg, Marinated Zucchini Salad with Olives, Artichokes, Red Pepper, and Red Onion reserve it! |
Tomatoes
Big Boy (Heirloom)
Large variety tomato perfect for slicing. Try this: Best BLT, Fresh tomato salsa, Chesapeake corn and tomatoes 
Roma TomatoesAlso called Italian or Italian plums. The tomato is a flavorsome, meaty, egg- or pear-shaped tomato. It has few seed, making it good canning and sauces.
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Sun Sugar (Cherry Tomatoes)
These cherry tomatoes have a golden color when ripe (not red), and are delish even for those that don't usually like tomatoes. Try this: Grilled Zucchini Greek Salad, Green Bean Tomato Salad, Mahi with Mango Salsa |
Corn
Sugar Baby (Multi-color) Sweet Corn
Try this: Grilled Corn Pesto Mac Salad, Spiced Black Bean, Grilled Avocado, and Goat Cheese Tacos, Mexican Grilled Corn |
Cucumbers
Bush PickleA mini plant with major flavor. Jade green, straight, cylindrical fruit are best at under 5 inches long for prime quality. So don't worry about their baby size, eat fresh or pickle!
Try this: Refrigerator pickles, Soba sushi rolls, Cantaloupe and cucumber salad, Cucumber strawberry, lime and mint water, Porch Swing 
Straight 8 Cucumber
Classically flavored cucumber Try this: Tzatziki Sauce, Viennese Cucumber Salad, Chinese Chicken Buns, Cucumber Cool Down Cocktail |
Diva Cucumber
Distinctly tender, crisp, sweet, bitter-free, and seedless cuke Try this: Israeli Salad, Strawberry Peach Gazpacho, Clams with Murin, Lime and Cucumber, Pimms Royale 
White Wonder Cucumber
Exceptionally crisp texture, making for excellent fresh eating or tasty pickles. Try this: Summer rolls, Grapefruit Shrimp Salad, Kentucky Maid Cocktail |
Peppers
Banana Pepper
This pepper has a mild, tangy taste. While typically bright yellow, it is possible for them to change to green, red, or orange as they ripen. It is often pickled, stuffed or used as a raw ingredient in foods. Try this: Stuffed banana peppers, Slow cooker refried beans, Hot pepper Mustard Pickle it! |
Bell Pepper
Thick-walled, sweet, tender and flavorful Try this: Egg Muffins, Watermelon Fire and Ice Salsa, Southwestern Lentil Salad 
Cayenne Peppers
Use this spicy little guy to heat up your dishes of any variety. Try this: Vegetable Mint Salsa, Mango slaw, Jamaican veggie patties |
Other Fruit
Okra
The products of the plant are mucilaginous, resulting in the characteristic "goo" seed pods are cooked. If you prefer to minimize sliminess; keeping the pods intact, and brief cooking, for example stir-frying, or using acidic ingredients such as a few drops of lemon juice, tomatoes, or vinegar may help. Alternatively, the pods can be sliced thinly and cooked for a long time so the mucilage dissolves, as in gumbo. The immature pods may also be pickled.
Try this: Gumbo Salad, Grilled Okra Skewers, Fried Okra with Tomato Marmalade
The products of the plant are mucilaginous, resulting in the characteristic "goo" seed pods are cooked. If you prefer to minimize sliminess; keeping the pods intact, and brief cooking, for example stir-frying, or using acidic ingredients such as a few drops of lemon juice, tomatoes, or vinegar may help. Alternatively, the pods can be sliced thinly and cooked for a long time so the mucilage dissolves, as in gumbo. The immature pods may also be pickled.
Try this: Gumbo Salad, Grilled Okra Skewers, Fried Okra with Tomato Marmalade
