Ingredients

• 1 pound of carrots
• 1½ tsp of olive oil
• ¼ tsp salt
• ¹/8 tsp Fresh cracked pepper
• 1 Tbsp balsamic vinegar
• 1½ tsp sugar

Directions

1. Preheat oven to 400°F.
2. Cut full length carrots in half, and then cut each half into quarters lengthwise. If using baby carrots, just cut into quarters lengthwise.
3. In a large bowl, add olive oil, salt and pepper, stir to mix. Then add in cut carrots, toss to coat.
4. Cover a large baking sheet with aluminum foil. Spread the carrots on a sheet. Roast in the oven for 25 minutes, turning half way through.
5. Mix sugar and balsamic vinegar together. Drizzle over the carrots, Roast for another 8 minutes, until carrots are soft and sugar has dissolved. Take care not to burn the carrots.

Handling & Storage

When storing carrots, remove tops, which are edible, and refrigerate in a plastic bag for up to 2 weeks. Do not store next to apples and pears, which can speed up ripening.

To prepare, do not wash carrots until ready to use. Gently scrub under cold water to remove all dirt surface. Next, trim the ends and peel if desired. If there is a bad spot on them, cut it out.
 

Nutritional Information

Calories: 68
Total Fat: 1.8 g
Saturated Fat: 0.3 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 226 mg
Total Carbohydrates: 12.7 g
Dietary Fiber: 2.8 g
Sugars: 7.1 g
Protein: 0.9 g
 

Serves: 4

Ingredients

• 3 cups broccoli, cut into florets
• 3 cups cauliflower, cut into florets
• 2 Tbsp olive oil
• 2 cloves of garlic, pressed
• 1 Tbsp fresh lemon juice
• Pinch of salt
• Pinch of black pepper
• 1 tsp lemon zest
• ¼ cup shaved Parmesan cheese

Directions

1. Add water in a pot and bring to a boil. Add broccoli and cauliflower to boiling water. Cover and cook for 6 minutes, or until fork tender.
2. Remove from heat, drain, and rinse with cold water.
3. Pat dry the broccoli and cauliflower; set aside in a large bowl.
4. Heat olive oil in a non-stick skillet. Stir in the garlic, cooking for 30 seconds to 1 minute, but do not burn. Remove from heat and pour over vegetables.
5. Add lemon juice, salt, and black pepper to bowl. Stir to combine.
6. Sprinkle with lemon zest and shaved Parmesan cheese.

Handling & Storage

Look for broccoli that is firm with closed florets, odorless, and has a deep green color. Refrigerate broccoli, and use within 3-5 days.

To freeze, cut washed broccoli into florets and stalks into pieces. Steam about 5 minutes. Plunge into ice water to stop cooking and drain thoroughly. Place into sealed bags or containers and freeze for up to 12 months.
 

Nutritional Information

Calories: 84
Total Fat: 5.8 g
Saturated Fat: 1.3 g
Cholesterol: 2 mg
Sodium: 114 mg
Total Carbohydrates: 6.2 g
Dietary Fiber: 2.5 g
Sugars: 2.0 g
Protein: 3.0 g
 

Serves: 6

Ingredients

• 3 cups beets, cooked
• 4 yellow potatoes, cooked
• 1 cup peas
• 3 large eggs, hard boiled
• 1 large Pink Lady apple
• 1 tsp lemon juice
• 2 Tbsp extra virgin olive oil
• 3 Tbsp balsamic vinegar
• 1 Tbsp sugar

Directions

1. Boil potatoes and beets until tender. When cool, dice potatoes and place in large bowl. Dice beets and mix with potatoes. Add in peas (uncooked) and carefully mix so not to break up potatoes. Chop hardboiled eggs and add to salad.
2. Peel and core the apple. Dice small, place into bowl with lemon juice. Toss to coat to prevent browning. Add apple to salad.
3. In a small bowl, mix together olive oil, balsamic vinegar, and sugar to create a dressing. Pour over salad and mix thoroughly.
4. Chill and serve.

Handling & Storage

Cut the leaves off the beets, leaving about 1 inch stems. Store leaves in a plastic bag in the vegetable drawer for no more than 3 days. Use the leaves in salads.

Place the beets in a separate plastic bag. Store beets in the refrigerator for up to a week, or a little longer. To prepare, scrub beets with a brush, remove roots, then cut as desired.

Nutritional Information

Calories: 207
Total Fat: 7.5 g
Saturated Fat: 1.5 g
Cholesterol: 93 mg
Sodium: 105 mg
Total Carbohydrates: 29.8 g
Dietary Fiber: 4.8 g
Sugars: 14.7 g
Protein: 7.0 g
Serves: 6

Ingredients

• 1 medium (2-3 lb) butternut squash
• 2 large (3-in diam.) beets, peeled
• 1 pound brussel sprouts
• 4 Tbsp olive oil
• 1½ tsp salt
• 2 Tbsp maple syrup
• 1½ Tbsp balsamic vinegar
• ⅓ cup walnuts

Directions

1. Preheat oven to 400°F.
2. Peel and dice butternut squash and beet into ½ inch cubes. Trim ends of brussel sprouts and cut in half lengthwise.
3. In a large bowl, combine the olive oil, salt, maple syrup, and balsamic vinegar. Add vegetables and toss to cover.
4. Cover a large baking sheet with aluminum foil. Spread the vegetables out on the sheet in a single layer. Roast for 40 minutes, turning with a spatula halfway through.
5. Carefully remove vegetables from the baking sheet, placing them into a large serving bowl. Add pecans and lightly toss to mix vegetables. Serve warm.

Handling & Storage

Cut the leaves off the beets, leaving about 1 inch stems. Store leaves in a plastic bag in the vegetable drawer for no more than 3 days. Use the leaves in salads.

Place the beets in a separate plastic bag. Store beets in the refrigerator for up to a week, or a little longer. To prepare, scrub beets with a brush, remove roots, then cut as desired.

Nutritional Information

Calories: 273
Total Fat: 13.9 g
Saturated Fat: 1.7 g
Cholesterol: 0 mg
Sodium: 634 mg
Total Carbohydrates: 37.5 g
Dietary Fiber: 7.8 g
Sugars: 12.5 g
Protein: 6.7 g
Serves: 6

Ingredients

• 14 oz frozen baby lima beans
• 4 cloves of garlic, skin on
• 1 tablespoon of olive oil
• ⅛ tsp salt
• ⅛ tsp Fresh cracked pepper

Directions

1. Preheat oven to 375°F.
2. Take the lima beans frozen earlier in the season or purchased frozen from the store, and place in a 13X9 glass baking dish.
3. Leave the skins on the garlic cloves and toss in with the lima beans.
4. Sprinkle in the olive oil and then toss with a spoon to make sure everything is coated evenly with the oil.
5. Bake 30 to 45 minutes depending on preference for doneness. At 45 minutes, the lima beans should be crispy.
6. To serve, cut the end of the garlic cloves and squeeze the roasted garlic over the lima beans. Season with salt and pepper to taste. Toss to coat.

Handling & Storage

Store lima beans in the refrigerator in a tightly closed plastic bag. Lima beans can be frozen out of the pod and cooked without thawing.

If they are not already shucked, remove the lima beans from their pods before making the recipe.

Nutritional Information

Calories: 147
Total Fat: 4.4 g
Saturated Fat: 0.7 g
Cholesterol: 0 mg
Sodium: 299 mg
Total Carbohydrates: 21.2 g
Dietary Fiber: 5.0 g
Sugars: 1.5 g
Protein: 7.0 g
Serves: 4

Ingredients

• 3 cups lima beans
• 1 cup chopped garden tomatoes
• ⅓ cup chopped cilantro, stems removed
• 1 green bell pepper, chopped
• 4 Tbsp lime juice
• ⅛ tsp Fresh cracked pepper
• ⅛ tsp salt

Directions

1. Cook lima beans in boiling water until tender.
2. Remove from stove immediately, drain, and rinse with cold water to stop them from cooking.
3. Place lima beans in a bowl in the refrigerator for 15-20 minutes to let cool.
4. Combine lima beans with tomatoes, cilantro, chopped bell pepper, lime juice, salt, and pepper.
5. Stir well and serve chilled with tortilla chips.

Handling & Storage

Store lima beans in the refrigerator in a tightly closed plastic bag. Lima beans can be frozen out of the pod and cooked without thawing.

If they are not already shucked, remove the lima beans from their pods before making the recipe.

Nutritional Information

Calories: 154
Total Fat: 1.2 g
Saturated Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 87 mg
Total Carbohydrates: 28.4 g
Dietary Fiber: 7.0 g
Sugar: 4.4 g
Protein: 8.8 g
Serves: 4

Ingredients

• 4 bell peppers
• 2 cups cherry tomatoes
• 1 cup fresh basil leaves
• 3 cloves garlic, minced
• 2 tsp extra virgin olive oil
• ¼ tsp salt
• ¼ tsp black pepper
• Cooking spray

Directions

1. Preheat oven to 425°F. Lightly spray baking dish with cooking spray.
2. Remove stem, clean out seeds, and cut peppers in half lengthwise.
3. Cut cherry tomatoes in half. Coarsely chop basil.
4. In a bowl, whisk together garlic, olive oil, and salt and pepper. Add cherry tomatoes and toss to coat.
5. Spoon equal amounts of the mixture into peppers. Place in upper third of oven. Roast for 20 minutes or until peppers are tender.

Handling & Storage

Bell peppers should have a thick, firm, and bright glossy skin no matter what color. Avoid peppers that are shriveled or have soft spots.

Refrigerate bell peppers in a plastic bag and use within 5 days.

Before using, wash and remove the stem and seeds. When chopping peppers, keep the inside of the pepper facing up against the knife blade.

Nutritional Information

Calories: 40
Total Fat: 1.5 g
Saturated Fat: 0.2 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 78 mg
Total Carbohydrates: 6.8 g
Dietary Fiber: 1.4g
Sugars: 4.2 g
Protein: 1.2 g
Serves: 8

Ingredients

• 2 cups blueberries
• 2/3 cup shortening
• 1¼ cups sugar
• 2 eggs
• 1 tsp vanilla
• 2¼ cups flour
• 1 tsp salt
• 2½ tsp baking powder
• 1 cup milk
• Cooking spray

Directions

1. Preheat oven to 350°F. Grease and flour 13×9 inch glass baking dish.
2. Sort through blueberries and remove any that have been damaged. Wash in collander, set aside to dry.
3. With a mixer, cream shortening, sugar, eggs, and vanilla.
4. In a separate bowl, blend together flour, salt, and baking powder.
5. Add flour mixture into creamed mixture, 1 cup at a time and alternate with ½ cup of milk until blended.
6. Flour blueberries with remaining ¼ cup of flour. Fold floured blueberries and any excess flour into batter. Pour into greased baking dish.
7. Bake for 30 minutes. Test with a toothpick to make sure center is done.Serves 12.

Handling & Storage

Blueberries will last up to 10 days in the refrigerator if they are kept dry. Do not wash until you are ready to eat or use.

Remove stems and wash in a collander priot to using. Remove any blueberries that have been damaged.

Blueberries freeze well. Lay out on a cookie try in single layer and place in freezer. Bag frozen berries for later.

Nutritional Information

Calories: 301
Total Fat: 12.9 g
Saturated Fat: 4.0 g
Trans Fat: 0.0 g
Cholesterol: 29 mg
Sodium: 215 mg
Total Carbohydrates: 43.8 g
Dietary Fiber: 1.2 g
Sugars: 24.3g
Protein: 4.2 g
Serves: 12

Ingredients

• 2 lbs. turnips, peeled and chopped
• ¼ cup butter, divided
• 1 small onion
• 1½ cup shredded white cheddar cheese, divided
• ½ tsp salt
• ½ tsp black pepper
• 2 Tbsp lemon juice
• ¹/3 cup Italian bread crumbs

Directions

1. In a saucepan, cover turnips with water. Bring to a boil; cook 20 minutes or until tender. Drain well.
2. Transfer to a large bowl and mash with a potato masher.
3. Melt 1 tablespoon of butter in a skillet over medium heat. Add onion and saute for 3 minutes or until tender.
4. Add onion, milk, 1 cup cheddar cheese, salt, pepper, and remaining 3 tablespoons of butter to mashed turnips. Stir to combine.
5. Spoon into a lightly greased 11×7 inch (2 qt) baking dish. Sprinkle evening with bread crumbs and remaining ½ cup of cheddar cheese.
6. Bake at 350°F for 30 minutes or until brown.

Handling & Storage

Choose turnips that are heavy for their size and still have fresh leaves attached. Small to medium size turnips are sweetest.

Refrigerate turnips in a plastic bag for use within 3 days. Turnips may become bitter with prolonged storage.

Before cooking, wash and peel the skin with a vegetable peeler, Then, trim off roots and tops.
 

Nutritional Information

Calories: 256
Total Fat: 17.4 g
Saturated Fat: 11 g
Trans Fat: 0.0 g
Cholesterol: 50 mg
Sodium: 624 mg
Total Carbohydrates: 16.1 g
Dietary Fiber: 3.0 g
Sugars: 7.4 g
Protein: 9.4 g
 

Serves: 6

Ingredients

• 1 lb green beans, ends snipped
• 3 Tbsp salted butter, melted
• ¼ tsp salt
• ¼ tsp black pepper
• 4 pieces of prosciutto

Directions

1. Cook beans in a large sauce pan of boiling water for 5 minutes; beans will still be crisp.
2. Place the green beans in a large mixing bowl. Drizzle with melted butter and season with salt and pepper.
3. Divide the green beans into 8 bundles.
4. Slice the prosciutto in half, lengthwise. Gently tie the bundles of green beans together with a prosciutto slice.
5. Serve while still warm.

Handling & Storage

Select brightly colored green beans that snap easily when bent. Refrigerate in a plastic bag for up to a week.

To prepare, wash beans in cold water before cutting and cooking, then snip both ends. Toretain sweetness and crispness, trim beans but keep whole.

Nutritional Information

Calories: 73
Total Fat: 5.4 g
Saturated Fat: 3.1 g
Trans Fat: 0.0 g
Cholesterol: 18 mg
Sodium: 268 mg
Total Carbohydrates: 4.1 g
Dietary Fiber: 2.0g
Sugars: 0.8 g
Protein: 3.3 g
Serves: 8