Cauliflower

Cauliflower

Cauliflower gets a purple tinge when the blanching process is delayed. It’s harmless and doesn’t affect the taste, but it will turn an unappetizing grayish cast when cooked. Orange and purple varieties (like Cheddar and Graffiti) are delicious show-stoppers that retain their beautiful colors when cooked.

Collards

Collards

Collards are a fairly disease- and pest-resistant cool-season crop grown in spring and fall. As a winter-hardy crop, they are often sweetened by frosts. They are vigorous growers, high in many nutrients. Use in soups and stir-fries or sauté with a bit of olive oil.

Garlic

Garlic

Garlic is an extremely winter-hardy plant that thrives in northern climates. It comes in three types: softneck, stiffneck and elephant, which range in color and flavor. Garlic has myriad uses in recipes and also is shown to have medicinal properties.

basil

Basil

Basil is a member of the mint family and comes in a number of varieties that range in flavor and color. With flavors ranging from sweet to spicy to zesty, this herb is popular for making pesto and seasoning vegetables and fish. It’s native to India and Asia and thought to aid in digestion.

oregano

Oregano

A staple in the kitchen, oregano is the quintessential Italian herb used as a seasoning for sauces, soups and meats. Oregano comes in several varieties, but it typically has dark green leaves with white flowers.