Pomegranates: The best way to de-seed a pomegranate is to cut it in half, and submerge it in a large bowl of water. Gently remove the seeds into the water with your fingers. The pith will float to the surface of the water and can be easily skimmed off, and the seeds will remain at the bottom of the bowl. Pomegranates are rich in vitamins, minerals and fiber. You can eat the seeds plain, or add them to salads, oatmeal, muffins, or on top of cooked winter squash.
Mizuna is a delicious brassica, and is also called Japanese mustard. Since it is so hardy, try it raw with a strong salad dressing like blue cheese or caesar. It can also go into a stir fry, is great with cooked grains like barley or wheat berries, and can even go in pasta (substitute it for spinach or kale).
Green Kabocha Squash is exceptionally sweet ~ similar to a butternut squash except a bit drier in texture. This squash can be cut into chunks and steamed, or halved, de-seeded and roasted with olive or coconut oil and a bit of salt. Kabocha squash packs a serious nutritional punch, and is high in vitamin A, vitamin C, vitamin B6, folate, vitamin K and potassium. The skin is edible once cooked!
