JOI CHOI
Joi Choi is a cousin to Bok Choy or Bok Choi. Mature Joi Choi (on the left) has thick, roundish, medium green leaves with a mild green leaves with a mild flavor on a juicy ten-inch long, thick stalk. The leaves can be used on sandwiches or in on sandwiches or in salads. The white stalks work on a vegetable tray as a celery substitute for dipping. Use them as a celery substitute. One can also braise this somewhat spicy green.
ESCAROLE AND ENDIVE
Two Spring Greens that are not in the Asian family are shown above. On the left is Escarole and on the right is Endive. Both are excellent in first spring salad mixtures.
BLACK SUMMER
Black Summer is another of the choy or choi family. Black Summer has a spoon shaped based and the leaves are a bit darker green in color than the other Asian choi varieties. They are lovely in a Spring salad mixture. Or, can be sauteed or used in a stir fry, if one prefers.
TATSOI
This Asian Green has thick spoon-shaped dark green leaves on a lighter green stem all in a compact rosette shape. It has a mild taste. Tatsoi is excellent in a raw salad mix or for Oriental cooking. Make a smoothie and they will disappear quickly!
ASIAN DELIGHT
This choi photo is upside down as this will be the best way to differentiate it from the others. It has a crisp, sweet, white, spoon-shaped bottom stem with very dark leaves which resemble the tatsoi leaf. Extremely tasty!
CHING CHANG
This Asian Green is the dwarf cousin of the Joi Choi. Ching Chang has smooth medium green leaves which are spoon-shaped at the base. It has a sweet, mild flavor. Some chefs braise or stir fry this green; however, it is deliciously tender chopped an in a salad.
COLLARD GREENS
See the insect nibbles? If the insects like them, they must be good! Note the roundish-shaped leaves. There are different varieties of the tender, baby collards which make a tasty addition to any spring salad mix. Often times, collards are harvested extremely large in size. In such instances, they can be sauteed with some spring onion in EVOO.
KALE
Red and Green Kale simply sautéed and served atop steamed rice is a recipe idea recommended. Red Kale is loaded in vitamins, and much prettier than its green cousin! Again, often times kale is harvest in a much larger size so it may need more time in the saute pan.
KOHLRABI
In the garden kohlrabi first resembles a line of “green or purple golf balls with leaves” coming out all over it! By the time it is ready for harvest, the kohlrabi will weigh 1 – 1.5 pounds. It can be peeled like an apple (to remove all of the green, leaving a white ball) and cooked like a turnip or sliced or shredded and eaten raw in a salad! Or sliced thin and used in place of lettuce on a sandwich to switch up the flavor.
PURPLE CHOI
This purple choi is an Asian greens variety. The leaves here are really smooth and rather hard compared to the jagged leaf variety. As with all purple vegetables, the color will be lost once cooked. To keep the purple color, eat it raw in salads!
ESCAROLE
Escarole will come along with the lettuces. It has a harder leaf and a slightly bitter taste.
BROCCOLI STALKS
Broccoli may appear in the form of heads, florets, or stalks. The intensity of “green” depends on the variety which is being harvested. The size of the heads will vary depending upon the season—some years they are larger than others depending upon the growing conditions. Broccoli is veggie you probably will know when you see it, regardless of the shape it takes!
SWEET WHITE TURNIPS
These are the pretty turnips. Some will be smaller; some will be larger. Of course, the first ones are smaller and they get larger the longer they are in the garden growing. Their green tops can be braised and eaten alone or mixed in with the “ugly turnip” greens or any other green! Some turnip varieties are red!
Or, in a wet year, the turnips can get quite large rather quickly.! Their taste is a combination of the seed and the soil in which they are grown. Try a turnip smoothie for a surprise!
RED RADISHES
Radishes are delicious tossed over salad or added to soups or stews. Or mix shredded radishes into potato or macaroni salads. And, the tender tops of these red radishes can be mixed into raw salads for an unexpected flavor!
LETTUCES
Use your imagination when it comes to making fresh, garden salads. The varieties with the more hearty textures will last longer (if not stored with apples or pears or any fruit which gives off ethylene gas in the refrigerator drawer). The hearty lettuces stand up well when served with grilled meats, also.
MUSTARD GREENS
These mustard greens have furled edges and are the darkest green in color. One will be able to distinguish a faint mustard smell and taste! They are not to be confused with the turnip greens which have flat leaves, are a lighter green and have a turnip taste! Mustard greens also come in a reddish color!
NAPA CABBAGE
This barrel-shaped head of Chinese Cabbage is becoming more popular on salad bars. It can also be used in a stir fry or braised! Make a meal with toppings of sautéed beef tips, grilled chicken, cooked shrimp, or for a Southwestern flair, ground turkey or sirloin mixed with taco sauce! Or, use the big, outer leaves for taco wraps!
GARDEN PEAS & SNOW PEAS
Garden Peas (on the left) and some Snow Peas (on the right). Garden Peas must be hauled to get to the sweet peas inside the pod. Snow peas are flatter and are to be eaten entirely. Sugar Snap peas are a delightful cross between the two. When available, they have a pea inside AND you an eat the outer shell! Peas are one of the first vegetables in a typical spring garden and perhaps the vegetable of the shortest duration.
BROCCOLI
Sometimes the season is wonderful for growing heads of broccoli that are as “pretty as a picture” and the size of steering wheels! Other seasons, the heads are small from the beginning—almost like florets from the start. It all depends on the weather conditions at that critical time in their growth. BTW, this is a child-size wheelbarrow.
BROCCOLI FLORETS
These Broccoli Florets resemble “baby” heads of broccoli. For best results, soak these in cold water the same as a head of broccoli before eating!
Need I say why this cold water soaking is recommended? The shock of the cold water will cause any transient part of nature (green worms!) to fall to the bottom of the sink. Some days, weeks, years are better or worse than others. Don’t let your family members see this if you expect them to ever eat broccoli again! It does cause one to wonder what kind of chemicals are used on the broccoli in the grocery store!
PATTY PAN SUMMER SQUASH
This summer squash bounty includes various “fancy” patty pans with fun names including: sunburst, starship, papaya, and flying saucers—among others! Look them over carefully to note their individual features! Children love this unique veggie! Large ones are good for stuffing! You can steam these small summer squash whole. If you slice them, consider doing it horizontally to retain the unique shapes.
ITALIAN ZUCCHINI
The Italian Zucchini are green and have distinct vertical ridges. They have a firmer texture, but the taste is similar to a traditional green zucchini.
ZUCCHINI MIX
Pictured above are traditional green zucchini, a deep yellow zucchini, an Italian zucchini. Since their textures are similar, we often steam or sauté all of the summer squash patty pans and zucchini together treating them all the same! If you do not have a steamer, now is the time to purchase one. The oblong shape is the best for asparagus and corn on the cob. A steamer is an excellent way to cook new potatoes, broccoli, cauliflower, summer squashes, and zucchini!
FLAT HEAD CABBAGE FOR STUFFING
Cabbage comes in all sizes. In the middle of this lug you see a big, flat head cabbage. Because these leaves are so big and flat, they are perfect for making cabbage rolls stuffed with your favorite meat or veggie combo! Cabbage rolls and casseroles will freeze, too!
PRETTY CABBAGE
Cabbage offers numerous health benefits which are well documented.
ROUND HEAD CABBAGE
Besides making coleslaw, try adding cabbage to salads and soups. Leaves of cabbage are also good on sandwiches adding a distinct crunch!
SAVOY CABBAGE
Savoy, the crinkly leaf cabbage, is a favorite among discerning chefs because of its unique texture. The taste is not that different, however, Savoy Cabbage is the prettiest head of cabbage!
POINTY HEAD CABBAGE
Different cabbage varieties mature at different times throughout the local season. And they come in a variety of shapes! Try shredding cabbage onto traditional Mexican foods like tostadas and tacos. Or, simply shredded the cabbage head and topped it with a favorite salad dressing!
PURPLE CABBAGE
This is so pretty when mixed with green cabbage in a coleslaw! Or, steam the red cabbage and then mix in a couple of tablespoons of butter and Orange Marmalade!
CARROTS
Most carrots are orange, but some yellow or red. The green tops can be diced for an interesting salad ingredient or added to soups or “green drinks!”
SPRING ONIONS
Spring onions are shown to the right of this basket photo.
BASIL
This is green basil. All herbs can be frozen and added to soups and stews in the winter. Put one tablespoon of chopped herb into an ice cube tray with a little olive oil and freeze in order to know how much of the herb you have in each “cube.” Herbs can grow on the patio in a container or on kitchen window sill!
PURPLE BASIL
The purple basil has the same shaped leaves and smell as green basil but much prettier and add a nice look to certain dishes, for example, orange tomatoes!
CILANTRO
Cilantro, also called Chinese Parsley, is widely used in Asian, Mexican, and Caribbean cooking. The Cilantro leaves look very similar to flat Italian parsley, but look closely to note the leaves are more rounded. Cilantro has a very pungent odor. Dried Cilantro seeds are called the spice Coriander! Pollen taken from the Cilantro herb is highly prized by upscale chefs.
ITALIAN PARSLEY
Italian parsley leaves are angular and not curly like the common parsley. Growing herbs is really quite easy.
SUNFLOWERS
Sunflowers attract gold finches, cardinals, and other birds by the hundreds or perhaps thousands each year! What a beautiful sight to see waving in the wind.
