We appreciate our new partnership with Noble Gnome to provide fresh local produce to more homes. More details coming soon. Scroll down and click the link to the recipes you’re looking for.


Pairings: salt, pepper, Parmesan cheese, pasta, olive oil, garlic, marinara sauce

 Preparation: Eggplant may be eaten raw, pan-fried, baked, grilled, roasted, or sautéed.

Here are a few tips about cutting eggplant. https://www.youtube.com/watch?v=aJdkkdWtBew

Salting: Traditionally, salting removes the bitterness and some of the water from an eggplant. Salt an eggplant about 1 hour before cooking. Slice the eggplant either lengthwise or across into the desired thickness for your recipe. Sprinkle each slice with salt and set aside for 45 minutes. Before cooking, rinse the eggplant well, squeeze gently, and dry with lint-free cloth.

Fresh eggplants from farmers markets (especially Asian and Italian eggplants) tend not to be as bitter as supermarket eggplants. Salting these less-bitter eggplants is unnecessary.

Raw: Some people are sensitive to a compound in raw eggplant. Raw eggplant is also bitter.

Pan Fry: Slice eggplant to desired thickness. Sprinkle with salt and let sit 20 to 30 minutes, then rinse with water. Combine1 beaten egg and 2 or 3 tablespoons of milk. Dip eggplant slice in flour, then in egg mixture. Dip again in flour, season with salt and pepper, then fry in small drop of oil until browned on each side.

Bake Halves: Cut off the tip of the eggplant, and then cut in half lengthwise. Salt the eggplant as explained above (unless using Italian or Asian eggplant, then no salt needed). Heat oven to 350°F, and place the eggplant on a baking sheet. Drizzle With 1-2 tablespoons of olive oil and sprinkle with salt and pepper to taste. Bake for 20 minutes or until edges are brown and crispy.

Bake Whole: Heat an oven to 350°F. Prick unpeeled eggplant with a fork and lay on a cookie sheet. Bake until the eggplant is soft and has collapsed. Scrape the flesh from the skin. Use in any recipe that requires pureed eggplant, like baba ghanoush.

Grill: Heat grill. Peel eggplant, and cut lengthwise into slices that are ½-1 inch thick. Brush one side with oil and lay on hot grill. Brush top side with oil and salt. Flip after about 2 to 3 minutes. Continue to grill until the slices begin to look glossy and begin to bubble a bit. Grilled eggplant can be used as a sandwich stuffing, eaten with pesto and cheese, used in eggplant Parmesan, or in most eggplant recipes.

Roast: Heat oven to 475°F. Cut eggplant into 1-inch cubes and drizzle with 1-2 tablespoons olive oil, and salt and pepper to taste. Spread out in a single layer and bake until golden brown and tender, about 25 to 30 minutes. Turn at least once while cooking.

Sauté: Cut eggplant into cubes and cook in a skillet with 1-2 tablespoons of olive oil over medium-high heat. Cook Eggplant until it begins to collapse and become soft. Add onions, garlic, tomatoes, and/or peppers to taste. NOTE:Eggplant tends to absorb oil, so be careful not to add too much. Using a nonstick skillet can help. Use sautéed eggplant in recipes for ratatouille or caponata, or use as a pasta topper.


Short-Term Storage: Store eggplant in a cool spot away from direct sunlight, and use it as soon as possible. You may also store eggplant in refrigerator crisper for up to 5 days. Do not use if you see soft spots or if the internal flesh has become beige or discolored.

Long-Term Storage: Eggplant can be frozen. You can freeze grilled eggplant in freezer bags up to 8 months. You can freeze raw eggplant slices for frying, soups, sauces, and dips.

Learn more about freezing eggplant. http://nchfp.uga.edu/how/freeze/eggplant.html


Recipes: Eggplant Bruschetta https://extension.purdue.edu/foodlink/recipe.php?recipe=Eggplant%20Bruschetta

 Yummy Eggplant Lasagna Rolls https://extension.purdue.edu/foodlink/recipe.php?recipe=Yummy%20Eggplant%20Lasagna%20Rolls

Summer Squash: Other Name(s): squash, zucchini, yellow squash

Pairings: pasta, onion, tomato, grilled pork, beef, chicken, rosemary, garlic

Preparation: This video demonstrates techniques for cutting summer squash. https://www.youtube.com/watch? v=k7EqDmPxWQ0

Zucchini and yellow squash are generally eaten cooked; however, you can eat them raw, especially when quite young and small.

Cutting Summer Squash: To make rounds, simply make parallel cuts across the squash, anywhere from very thin to about¼ inch thick. To make sticks, cut the squash across into the length of sticks you would like. Take each section and cut lengthwise in half. Place each half cut-side down on a cutting board and make additional lengthwise cuts at the desired width. To dice, hold all the sticks together and cut them across to create the size dice desired. Older large summer squash will have large seeds in the center that are not desirable to eat. If you are cutting up one of these, you may want to remove the center seed area before cooking.

Raw: Cut raw summer squash into rounds or sticks and eat with dip or yogurt. Larger raw summer squash can also be shredded (by hand or in a food processor) and used in quick breads, muffins, or fritters.

Roast: Heat oven to 425°F. Cut squash to preferred size pieces. Place in a roasting pan and drizzle with 1-2 tablespoons olive oil, then add a pinch of salt and pepper. Roast for about 15 minutes or until squash is tender.

Microwave: Cook in a microwave-safe covered dish with ¼ cup water for about 4 minutes, stirring occasionally, until tender.

Sauté: Heat 1-2 tablespoons of olive oil or butter in a skillet over medium heat and place squash rounds flat onto the skillet. Flip after 2 to 3 minutes, once squash begins to brown. Continue to cook until the other side browns. Sprinkle with salt to taste and serve.

Steam: Place cut summer squash into steamer basket over a pot of 1 inch of boiling water. Cover and steam for about 4minutes or until tender.

Grill: Cut squash lengthwise into long oval strips, about ½ inch thick. brush with oil and lay on a hot grill rack. Flip after afew minutes. Vegetables grill faster than meat, so watch carefully for burning.


Short-Term Storage: Keep summer squash refrigerated and use within 3 to 4 days.

Long-Term Storage: Summer squash can be frozen or dried.

Learn more about freezing vegetables. https://edustore.purdue.edu/item.asp?Item_Number=HHS-800-W

Learn more about drying vegetables. http://nchfp.uga.edu/how/dry/csu_dry_vegetables.pdf


Recipes: Summer Vegetable and Pasta Salad https://extension.purdue.edu/foodlink/recipe.php?recipe=Summer%20Vegetable%20and%20Pasta%20Salad


Stuffed Summer Squash


Shishito Peppers

They are thin-skinned little green peppers that you can cook up in a skillet in ten minutes. Once they have a little char on them, they’re so irresistible.


Nine out of ten shishitos are quite mild, but then you’ll come across one that makes your eyes water! That’s part of the fun.


Wash and pat the peppers dry before starting. You don’t want any splatters when you add them to the pan.

Toss the peppers in oil before cooking, rather than heating oil in the skillet. Shishitos are irregularly shaped, so there’s no way the oil will get into all the crevices otherwise.

This trick also reduces the amount of oil on the pan at any given time, which means there’s less oil to overheat. Props to this YouTube video for the suggestion.

Warm your skillet over medium until it’s so hot that a drop of water sizzles and quickly evaporates.

Then, add the oiled peppers. Let them rest for a minute at a time before stirring, so they get a chance to char.

Stir every minute until the peppers are tender and blistered in spots. Popping sounds are good! This will take about ten minutes.


“Another great option, use sesame oil and sesame seed for cooking and finish with a quick dash of soy sauce!



Types: White, purple, and orange

Pairings: broccoli, carrot, tomato, garlic, lemon, chives, dill, mint, cheese, yogurt, beef, pork

Preparation: When ready to use cauliflower, wash under cold running water. Pull or cut all the leaves from the florets. Use a sharp paring knife to carefully cut off each floret from the main stem. Discard the stem. Cut each floret into smaller spears if desired, or keep them intact.

This video offers tips about cutting cauliflower. https://www.youtube.com/watch?v=YZic_eQKJ90

Cauliflower can be eaten raw, microwaved, sautéed, boiled or stir-fried.

Raw: You can eat small florets or spears raw with a dip. Chop florets into tiny pieces and add them raw to any salad for an added crunch.

Microwave: Place a bit of water in a microwave-safe bowl, add cauliflower, put a lid on the bowl, and microwave on high for about 3 minutes. Cauliflower should be fork tender but not soggy and falling apart.

Sauté: Heat a little olive oil, garlic, and salt in a pan, then add the cauliflower and sauté on medium heat. Add a bit of water to the pan at the end to help cook the florets.

Boil: In a saucepan, bring water to a boil, add florets, and cook for about one minute. Then, plunge the cauliflower into cold water to stop the cooking. These barely cooked florets are a great addition to any pasta salad, broccoli salad, or served with a cheese sauce.

Stir-fry: Add cauliflower with other vegetables over high heat. Add harder vegetables like cauliflower and carrots to the panfirst. Once these have cooked for a while, add softer vegetables like peppers and zucchini. Season with soy sauce.


Short-Term Storage: Store heads in the refrigerator in a plastic bag with a damp paper towel. Alternatively, cut the cauliflower into florets (see above preparation) for easier meal prep later. Cauliflower stored correctly (damp and cool) will last a long time in the refrigerator. Discard if the florets begin to yellow or turn gray, or they become soft or slimy. You can trim the cut ends before use if they start to discolor.

Long-Term Storage: Cauliflower can be frozen or pickled.

Learn how to freeze cauliflower. http://nchfp.uga.edu/how/freeze/cauliflower.html

Learn how to pickle cauliflower. http://nchfp.uga.edu/how/can_06/pickled_cauliflower_brussel.html

Learn more about freezing vegetables. https://edustore.purdue.edu/item.asp?Item_Number=HHS-800-W


Deliciousness over Rice https://extension.purdue.edu/foodlink/recipe.php?recipe=Deliciousness%20over%20Rice

Chicken Club Salad https://extension.purdue.edu/foodlink/recipe.php?recipe=Chicken%20Club%20Salad

Roasted Cauliflower https://extension.purdue.edu/foodlink/recipe.php?recipe=Roasted%20Cauliflower


Garlic Scapes

These thin, curly, vibrantly green stalks come into season in the late spring and early summer, when they’re often sold by the bunch. Garlic scapes are the stalks that grow from the bulbs of hard neck garlic plants. If left unharvested, the scapes eventually bloom when the garlic plant fully matures. However, the scapes are usually harvested before they flower so the garlic plant can channel all its energy into producing the most flavorful bulbs. The resulting scapes taste mild and sweet, like chives or scallions, but with a hit of unmistakable garlicky flavor that’s softer than its bulbous counterpart.

Pairings: Raw garlic scapes are crunchy like green beans or asparagus, but you can eat scapes raw or cooked, whole or chopped.

Preparation: Prepping them couldn’t be easier: Just trim and discard the stringy tip of the scape, then cut crosswise, either into tiny coins or string bean-like stalks. The easiest way to think about cooking with garlic scapes is to use them the way you would use garlic or scallions, although there’s hardly a wrong way to enjoy these tasty tendrils.

Storage: The next time you’re at the farmers’ market, pick up a bunch—they’ll keep for weeks in a plastic bag in the refrigerator—then try out some of these 10 ways our test kitchen staff likes to use garlic scapes:


Mint Pairings

lamb, potato, sweet pea, tea, drinks, fruit salad

Preparation – Rinse under a cool stream of water and pat dry. Remove leaves from stem and discard stem. Stack leaves on top of each other and crush, or cut them into strips.

Storage – (Short-Term Storage) Wrap fresh mint in a moist paper towel, place it in a zip top plastic bag, and store in the refrigerator. It will keep in this way for several days.

(Long-Term Storage) Mint can be frozen or dried.

Learn more about freezing herbs. http://nchfp.uga.edu/how/freeze/herbs.html

Learn more about drying herbs. http://nchfp.uga.edu/how/dry/herbs.html

Melon Salsa – https://extension.purdue.edu/foodlink/recipe.php?recipe=Melon%20Salsa

Roasted Herbed Artichokes with Leeks – https://extension.purdue.edu/foodlink/recipe.php?recipe=Roasted%20Herbed%20Artichokes%20with%20Leeks

Note: All produce should be washed before being consumed. Noble Gnome is not liable for unwashed produce or foodborne illness.


Pairings – beef, chicken, lamb, eggs, fish, seafood, garlic, mint, chives, oregano

Preparation – Rinse rosemary under a cool stream of water just before you use them and pat dry.

You can use rosemary whole — just remove stems before serving — or you can use just the leaves. You can easily remove the leaves by gently running your finger down the stem.

Storage – (Short-Term Storage) You can store rosemary rolled up in damp paper towel in the refrigerator or in its original package until use. Store dried rosemary in a sealed container in dark, cool, dry place. Dried rosemary will keep for about six months.

(Long-Term Storage) Rosemary frozen or dried. To freeze, fill ice cube trays rosemary, then fill with oil or water and place in freezer.

Learn more about freezing herbs. (http://www.four-h.purdue.edu/foods/Freezing%20fresh%20herbs.htm)

Learn more about drying herbs. (https://edustore.purdue.edu/item.asp?Item_Number=HHS-812-W)

 Cauliflower Herb Soup https://extension.purdue.edu/foodlink/recipe.php?recipe=Cauliflower%20Herb%20Soup

 Note: All produce should be washed before being consumed. Noble Gnome is not liable for unwashed produce or foodborne illness.


Pairings – cheese, pork, chicken, beef, walnut, lentils, salmon, potato

Preparation – Rinse gently in cool stream of water and pat dry before use. Remove the leaves from the stem by gently sliding your finger down the stem.

Storage – (Short-Term Storage) To store fresh thyme, wrap in a moist paper towel and place in a plastic bag in the refrigerator. It will keep for several days.

(Long-Term Storage) Thyme can be frozen or dried.


Learn more about freezing herbs.  (http://nchfp.uga.edu/how/freeze/herbs.html)

Learn more about drying herbs. (http://nchfp.uga.edu/how/dry/herbs.html)

Chicken Vegetable Soup with Kale https://extension.purdue.edu/foodlink/recipe.php?recipe=Chicken%20Vegetable%20Soup%20with%20Kale

Apple Fennel Soup https://extension.purdue.edu/foodlink/recipe.php?recipe=Apple%20Fennel%20Soup

Note: All produce should be washed before being consumed. Noble Gnome is not liable for unwashed produce or foodborne illness.


Pairings – sour cream, lemon, salmon, dill, basil, garlic, vinegar, soy sauce, mint, sesame seeds, onion

Preparation – Cucumbers can be eaten raw, and prepared with or without seeds and skin.

Learn how to peel, cut, and de-seed cucumbers (https://youtu.be/ajXtJO61jdw?list=PLtXSf1tu3Jd82ZjlNoQTjNpEBjmNVW7NG)

To Peel: Use a knife or vegetable peeler to remove the skin.

To De-seed: Cut cucumber in half lengthwise, then use a spoon or knife to scoop out the seeds from each half. You can also quarter larger cucumbers before removing the seeds.

To Slice Peel and de-seed cucumber as desired. Lay the cucumber flat on a cutting board, and cut into slices or chunks.

Note: Sometimes cucumbers are bitter. Bitterness is stronger at the stem end of the cucumber. The chemicals that cause bitterness (and the “burp”), Cucurbitacin B and Cucurbitacin C, are found in and under the skin, so peeling the cucumber may improve flavor.

Storage – (Short-Term Storage) Cucumbers can be placed in a plastic bag and refrigerated for up to one week.

(Long-Term Storage) Cucumbers are great for canning and pickling.

Learn how to make quick pickles (https://edustore.purdue.edu/item.asp?Item_Number=HHS-816-W).

Learn more about pickling cucumbers (http://nchfp.uga.edu/how/cucumber_pick.html).

Learn more about fermenting cucumbers for traditional pickles. (http://nchfp.uga.edu/how/can6a_ferment.html)


Radish Cucumber Salad https://extension.purdue.edu/foodlink/recipe.php?recipe=Radish%20and%20Cucumber%20Salad

 Cucumber Salad https://extension.purdue.edu/foodlink/recipe.php?recipe=Cucumber%20Salad

 Cucumber Yogurt Dip https://extension.purdue.edu/foodlink/recipe.php?recipe=Cucumber%20Yogurt%20Dip

 Crunchy Chicken Salad https://extension.purdue.edu/foodlink/recipe.php?recipe=Crunchy%20Chicken%20Salad

 Melon Salsa https://extension.purdue.edu/foodlink/recipe.php?recipe=Melon%20Salsa

 Chicken Club Salad https://extension.purdue.edu/foodlink/recipe.php?recipe=Chicken%20Club%20Salad

 Summer Vegetable and Pasta Salad https://extension.purdue.edu/foodlink/recipe.php?recipe=Summer%20Vegetable%20and%20Pasta%20Salad

Note: All produce should be washed before being consumed. Noble Gnome is not liable for unwashed produce or foodborne illness.

Serrano & Jalapeño Pepper

Types – There are many kinds of hot peppers, each with a different flavor and heat level (heat is measured using the Scoville scale


Jalapeños, cubanelles, green chilis, and poblanos tend to be milder. Hungarian hot wax, Thai chilis, and habaneros are hotter.

It is important to know the heat level of your peppers before adding too many to a dish! Always wear latex or vinyl gloves when preparing any kind of hot pepper. The seeds and pith (the white spongy tissue holding the seeds) are the spiciest part of the pepper.

Mild: ancho, banana, long wax

Medium: pepperoncini

Hot: cayenne, habanero, Indian green chili, jalapeño, serrano, tabasco, Thai

Very Hot: Scotch bonnet

Pairings – cheese, salsa, onion, tortilla chips, rice, milk, cream cheese, bacon

Preparation – You can eat hot peppers raw, or you can grill, roast, or steam them.

Learn more about cutting hot peppers. (https://www.youtube.com/watch?v=ORncXvaahEU)

Rinse peppers in a cold stream of water before using.

Raw: You can consume any hot pepper raw. To mince, cut the pepper from tip to stem to create 2 halves. Remove the stem, and (if desired) remove the seeds and pith. Use a sharp knife to cut the pepper lengthwise into very thin strips, then cut the strips across to create small squares. Add minced hot peppers to salsa, soups, beans, eggs, stews, taco meat, or any other dish (raw or cooked) that you would like to spice up.

Grilled, Flame-roasted: This preparation method works best with thicker skinned hot peppers such as poblanos or green chilis. First, lay the whole pepper on a hot grill, over an open stove flame, or on a cookie sheet under the broiler. Use tongs to turn and rotate the peppers until all sides are completely black and charred. If you begin to see white areas, then you’ve ever grilled them. This process will take about 5 minutes depending on the heat of the flame, grill, etc. Set the grilled peppers in a bowl, cover with plastic wrap, and wait 10 minutes. Then, wipe off the black skin using a gloved hand. After you remove the skin, cut the pepper in half from stem to tip and remove seeds and pith. The pepper is now ready to chop or mince and add to a salsa, soup, or any other recipe.

Roast: Heat oven to 425°F. Place a cut or whole hot pepper on a baking sheet and coat the pepper with cooking spray or olive oil. Cook for about 20-25 minutes. The skins should be charred on both sides and dark and bubbly. After cooling, you can easily remove the skins with bare hands.

Steam: Boil about 1 inch of water in a steamer. Place the steamer basket on top of the steamer, making sure the basket does not touch the water. Cut peppers into rings or slices. Place them in the basket and cover with a lid. Cook peppers for about 10-15 minutes. Serve.

Storage – (Short-Term Storage) You can store hot peppers on the countertop for up to 5 days, or in the refrigerator crisper for more than a week.

(Long-Term Storage) Hot peppers can be frozen or dried.

Freezing: Large hot peppers with thick flesh (like poblanos) can be frozen. Use the method above for preparing Grilled, Fire-roasted peppers, and then freeze the peppers in a zip-top bag for up to 9 months.

Drying: Small thin-skinned peppers (like Thai chilis) can be dried. Thread a sewing needle and tie a large not on the end. Then, string the peppers by pushing the needle through the green stem. Tie off the thread once you have strung together 2to 3 dozen peppers. Hang the peppers in a dry place away from moisture or freezing temperatures. Discard any hot peppers that begin to mold. You can add dried peppers whole to cooked dishes, or you can crush or grind them.

Learn more about freezing hot peppers http://nchfp.uga.edu/how/freeze/pepper_hot.html

Learn more about drying vegetables http://nchfp.uga.edu/how/dry/csu_dry_vegetables.pdf

**Quick Fact The serrano pepper is said to be about 5 times hotter than the jalapeño and is one of the hottest chilies commonly available in the United States


Jamaican Jerk Chicken https://extension.purdue.edu/foodlink/recipe.php?recipe=Jamaican%20Jerk%20Chicken

Spinach and Mushroom Enchilada Casserole https://extension.purdue.edu/foodlink/recipe.php?recipe=Spinach%20and%20Mushroom%20Enchilada%20Casserole

Note: All produce should be washed before being consumed. Noble Gnome is not liable for unwashed produce or foodborne illness.


Pairings avocado, butter, celery, cheese, chives, cream, crab, lemon, parsley, pepper, scallions, thyme, vinegar

Preparation Bunched radishes can be eaten raw. They can be eaten whole with the leaves removed, or sliced or shredded. This video demonstrates helpful tips for cutting radishes. (https://www.youtube.com/watch?v=nV79h8QS18A) /

 Raw: Pair with any of your favorite grilled meals. Clean and set in ice bath. Salt and pepper and enjoy!

Braise: Heat 1-2 tablespoons of butter or oil in a pan with radishes and pour in any type of stock (enough to cover about half the height of the radishes). Season with sugar, salt, pepper, or vinegar to taste. Simmer the mixture; turn heat to low, cover, and cook until radishes are tender (about 5 minutes). Reduce the liquid by removing the lid and cooking over medium-high heat until the liquid becomes thick and coats the radishes.

Sauté: Cut radishes to desired size and sauté in warm skillet with 1-2 tablespoons of olive oil and salt and pepper to taste. Heat until golden, stirring frequently.

Roast: Heat oven to 425°F. Cut radishes and toss them in 1-2 tablespoons of olive oil. Add salt, pepper, or your favorite seasoning mix to taste and place radishes on a rimmed baking sheet. Roast radishes for about 30 to 45 minutes, turning halfway through cooking time.

Steam: Place whole radishes in a steamer basket above 1 or 2 inches of boiling water. Cover the pan and cook 5 to 15minutes.

Boil: Boil whole radishes 10 to 30 minutes ,or until tender. Radishes can be eaten warm or cold.

 Storage – (Short-Term Storage) Radishes store longer if you remove the greens. When you bring radishes home from the market, cut the greens off the top of each radish and store them in a container in the refrigerator.

(Long-Term Storage) Radishes do not freeze well. Daikon radishes have long been pickled in Asian cultures. Kimchee can be made with radishes along with other fermented products.


Radish Cucumber Salad https://extension.purdue.edu/foodlink/recipe.php?recipe=Radish%20and%20Cucumber%20Salad

 Spring Vegetable Sauté https://extension.purdue.edu/foodlink/recipe.php?recipe=Spring%20Vegetable%20Saut%C3%A8

 Oven-roasted Radishes with Peas https://extension.purdue.edu/foodlink/recipe.php?recipe=Oven-roasted%20Radishes%20with%20Peas

 Shaved Vegetable Salad with Microgreens and Plum Vinaigrette https://extension.purdue.edu/foodlink/recipe.php?recipe=Shaved%20Vegetable%20Salad%20with%20Microgreens%20and%20Plum%20Vinaigrette

 Note: All produce should be washed before being consumed. Noble Gnome is not liable for unwashed produce or foodborne illness.

Green Onion

Green Onion (Scallions): These onions are prized for their green leaves and the “bulb” part, which is very narrow and white. Green onions are sold in bunches and are almost always used raw, sliced in narrow rounds. They can be added to stir fry recipes or any cooked dish with a short cooking time.

Pairings – Great addition to any meal! Bacon, bread, cheese, cream, garlic, pepper, mushroom, beef, cucumber, dill, sage, mint

Preparation Green onions https://www.youtube.com/watch?v=diHRhyWxtv8

To Dice: Cut the onion in half from root end to tip. Peel and remove the papery skin from each half, keeping the root end intact. Lay the onions flat side down on a cutting board. Cut off the stem end with a sharp knife. Then, make parallel cuts from stem to root, always keeping the root intact. Then, cut the onion across in parallel lines to create the dice.

To Slice: Cut the onion in half from root end to tip. Peel and remove paper skin from each half. Cut off both the stem end and root end. Make parallel cuts across the onion in the same direction as when you cut off the root and stem.

To Sliver: Cut the onion in half from root end to tip. Peel and remove the papery skin from each half, keeping the root end intact. Lay the onions flat side down on a cutting board. Cut off the stem end with a sharp knife. Then, make parallel cuts from stem to root, always keeping the root intact. Finally, cut off the root end, releasing the slivers.

Raw: Slice or dice onions for green salads, chopped salads (like chicken salad), and sandwiches, or use as a topping for various dishes (including tacos).

Sauté: Cut onions as called for in a recipe, and then cook the onion in a pan that is coated with 1-2 tablespoons of oil or butter until tender. Any type of onion can be cooked with this method.

Caramelized: Sauté onion slivers over medium-low heat in 1-2 tablespoons of oil or butter until the onions are extremely soft and brown, about 45 minutes to 1 hour. Caramelized onions are sweet and are a great addition to sandwiches, egg dishes, casseroles, and vegetable dishes.

Grill: Make thick slices of onions using the entire cross section. Brush the slices with olive oil, and salt or seasoning to taste. Brush grill grates with oil to prevent sticking. Grill onion on grate, and cover them with aluminum foil or lid on medium for about 15 minutes, or until tender. Grilled onions are great for burgers or bratwursts or added to a grilled vegetable dish. Onions can also be added to skewered vegetables for the grill.

Storage –  (Short-Term Storage)

Sweet Bulb Onions: Store loose in the refrigerator for a few weeks.

Storage Bulb Onions: Store on the counter top up to 4 weeks.

Onions show their age by sprouting. When this happens, you can still use the firm, white parts of the flesh, but the onion will deteriorate quickly after sprouting.

Green Onions (Scallions) and Spring Onions: Place in a plastic bag with a damp paper towel, and store in the refrigerator for about a week. Do not use leaves that have shriveled or turned yellow.

Green Onion Omelet https://extension.purdue.edu/foodlink/recipe.php?recipe=Green%20Onion%20Omelet

Beet and Carrot Salad https://extension.purdue.edu/foodlink/recipe.php?recipe=Beet%20and%20Carrot%20Salad



Pairings – mushroom, kale, spinach, tomato, onion, garlic, salt, vinegar, olive oil, egg, chicken, beef, port, rice, pasta, butter, cheddar, parmesan

Preparation – Rinse chard thoroughly in a cool stream of water when ready to use. Chard can be eaten raw or cooked.

Boil: Bring a large pot of water to a boil. Add chard (stems first, then leaves) and cook uncovered for about 2-3 minutes to release the acid. Remove from water, drain and use in recipe. Discard water.

Steam: Cut and remove thick stems. Place chard in steamer basket, then put on the lid and steam for 3-5 minutes. Remove basket to drain water before adding to recipe.

Roast: Heat oven to 325°F. Rinse chard and pat dry, then cut off the ends and remove stems. Place on a cookie sheet and drizzle with 1-2 tablespoons olive oil and bake for 2-3 minutes. Remove as soon as the sides of the chard begin to curl. Add Desired seasoning.

Storage – (Short-Term Storage) Store unwashed in a plastic bag in the refrigerator for 2-3 days.

Long-Term Storage) Greens can be frozen or dried.

Learn more about freezing greens .(http://nchfp.uga.edu/how/freeze/greens.html)

Learn more about drying vegetables .(http://nchfp.uga.edu/how/dry/csu_dry_vegetables.pdf)


**Quick Fact – Chard is an excellent source of Vitamins K, A and C.


Sweet Potato and Black Bean Stew https://extension.purdue.edu/foodlink/recipe.php?recipe=Sweet%20Potato%20and%20Black%20Bean%20Stew

 Oodles of Noodles https://extension.purdue.edu/foodlink/recipe.php?recipe=Oodles%20of%20Noodles

 Deliciousness over Rice https://extension.purdue.edu/foodlink/recipe.php?recipe=Deliciousness%20over%20Rice



Pairings – brown rice, egg, bacon, chicken, garlic, basil, Parmesan cheese, feta cheese, tomato, lemon, onion, bell pepper,mushroom, apple, beet, carrot, cucumber, potato

Preparation – Kale can be steamed, microwaved, or sautéed, or added raw to smoothies, salads, and soups.

Steam: Bring water to a boil in a pan with a steamer basket. Reduce heat to low, add kale, and cover. Steam until tender(about 10 minutes).

Microwave: Place kale in a microwave-safe bowl with about 1 teaspoon of water. Cover the bowl and cook for about 2minutes for every 2 cups of kale. Drain and serve.

Sauteé: Heat 1-2 tablespoons of olive oil in a skillet. Add kale, turn heat to medium-high, stir, cover, then cook for approximately 5 minutes.

Storage – (Short-Term Storage) Kale can be stored in a plastic bag in the refrigerator crisper drawer for up to 5 days.

(Long-Term Storage) – Kale can be frozen and dried.

Learn more about freezing vegetables. http://nchfp.uga.edu/publications/uga/uga_freeze_veg.pdf

Learn more about drying vegetables. http://nchfp.uga.edu/publications/uga/uga_dry_fruit.pdf


Chicken Vegetable Soup with Kale https://extension.purdue.edu/foodlink/recipe.php?recipe=Chicken%20Vegetable%20Soup%20with%20Kale

Kale Chips https://extension.purdue.edu/foodlink/recipe.php?recipe=Kale%20Chips

Kale Salad https://extension.purdue.edu/foodlink/recipe.php?recipe=Kale%20Salad


Pairings – fruit, other vegetables, cold cuts, meat, taco meat, tortilla, cheese

Preparation – Remove the stem end of head lettuces. Wash individual leaves well (especially along the lower center rib towards the stem).You can chop head lettuces with a knife, but it is better to tear softer leaf lettuces. This video offers tips for cutting salad greens. (https://www.youtube.com/watch?v=AUtjK3JQrPU)

Lettuces can be used as wraps in place of bread, crisp lettuces can be added to soups for texture, or added to smoothies. Since lettuce absorbs flavors, add to favorite dishes in place of cabbage.

Storage – (Short-Term Storage) Wash and thoroughly dry lettuce — wet lettuce will degrade quickly. Wrap dry lettuce in a dry lint-free towel, place in aplastic bag, and store in the refrigerator. Lettuce will last about 5 days in the refrigerator.

(Long-Term Storage) Lettuce is not suitable for long-term storage. For example, it does not freeze well because of its high moisture content.


Fiesta Lettuce Wraps and Pepper Boats https://extension.purdue.edu/foodlink/recipe.php?recipe=Fiesta%20Lettuce%20Wraps%20and%20Pepper%20Boats

Harvest Salad https://extension.purdue.edu/foodlink/recipe.php?recipe=Harvest%20Vegetable%20Salad

Beets, Beans, and Greens Salad https://extension.purdue.edu/foodlink/recipe.php?recipe=Beets,%20Beans,%20and%20Greens%20Salad

Note: All produce should be washed before being consumed. Noble Gnome is not liable for unwashed produce or foodborne illness.


Pairings – apple, beet, chicken, lemon, olive, orange, potato, sausage, thyme, tomato

Preparation – Rinse fennel well in a cool steam of water before using. Trim off the bottom and cut the stems off the bulbs. The stalks and fronds can be used for cooking, so don’t throw them away. Cut the bulb into wedges for cooking. If you eat fennel fresh, you should sliced it thinly. This is easiest to do with a mandolin.

Braise: Melt butter in sauté pan over high heat, add fennel wedges and sauté for about 2 minutes. Next, sprinkle with salt and sugar until brown on both sides. Season further as desired. /

Roast: Heat oven to 375°F. Cut fennel into wedges as described above. Next, sprinkle with salt, pepper, and Parmesan Cheese. Drizzle with olive oil and bake until fork-tender (about 45 minutes).

Storage – (Short-Term Storage) Loosely wrap fennel in a plastic bag and store it in the refrigerator for up to 5 days.

(Long-Term Storage) Fennel stalks and fronds freeze well. Simply rinse them in a cool stream of water, and then place them in freezer-safe bag or container. Due to its high water content, freezing the bulb will change its texture.

Apple Fennel Soup https://extension.purdue.edu/foodlink/recipe.php?recipe=Apple%20Fennel%20Soup

Note: All produce should be washed before being consumed. Noble Gnome is not liable for unwashed produce or foodborne illness.