Eggplant: We have a great archive of 25 different eggplant recipes.
Mizuna: We are growing both green and red mizuna. You can lightly steam this in a pan using the water that stays on the leaves when you wash them. Then add a little sesame, or olive oil, or soy sauce and you have a delicious side dish. Mizuna has a very mild flavor, so much so that it can be eaten raw as a salad green. It is a great addition to pasta, or miso soup as well.
Hard Squash: We grow many varieties of hard squash and they become a staple of our meals in the fall and winter. We make a lot of soups with them, but they are also a great vegetable to use when you want a quick and easy meal — just bake them until soft. Hard squash does not need to be refrigerated!
