Kohlrabi is also called German or cabbage turnip. It is a low, stout cultivar of the cabbage that will grow almost anywhere. It has been selected for its swollen, nearly spherical shape.

The name comes from the German Kohl (“cabbage”) plus Rübe ~ Rabi (Swiss German variant) (“turnip”), because the swollen stem resembles the latter. However, the actual “Kohlrübe” exists too and corresponds to the rutabaga in English, which is distinct from the kohlrabi. Kohlrabi has been created by artificial selection for lateral meristem growth; its origin in nature is the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and brussels sprouts: They are all bred from, and are the same species as, the wild cabbage plant (Brassica oleracea).

Cooking tips:
Boiled, steam, or eat raw. Be sure to peel the outer layer. Don’t forget you can eat the greens!

turnips, white radish, broccoli stems.


Chinese Broccoli

Nutritional Data:
1 cup of cooked Chinese broccoli has about 19 calories, 1 gram of fat, sugar and protein, and 2 grams of fiber. It has unusually high Vitamin A content at 29% of our daily recommended intake and 41% Vitamin C! It is considered a good source of vitamin E , folate, calcium, iron and zinc among other things.

General Facts:
Chinese broccoli is also known as Kai lan or Chinese kale. It has a long stem, leaves, and broccoli like flowers that are smaller than standard broccoli. The flavor is similar to broccoli rabe and some suggest it is one and the same though we found conflicting information on that front. It is in season in Spring or late Summer.

Wrapped in plastic, it will keep in the refrigerator vegetable crisper for up to a week.

Green Beans

Nutrional Data
1 cup of raw green beans has 34 calories, 2 grams of both protein and sugar, 4 grams of fiber and 30% of your daily intake of Vitamin C.  Green beans are a low sodium food and considered a good source for Vitamin A, folate, and iron.

General Facts
Green Beans are available year round, but peak of the season is May thru October.  They were first served by the French but were initially found in hot regions of the Americas, India, and China.  They are considered nitrogen fixers, which means they have the ability to draw nitrogen from the air and return it to the soil. Because of this, farmers often plant beans and legumes in their crop rotations to replenish the soil.  Green fruits and vegetables help maintain vision health and strong bones and teeth. They may also lower the risk of some cancers.

Offbeat Fact
Green bean casserole was invented in 1955 by the Campbell Soup Company test kitchen.

Store unwashed fresh green beans in a resealable plastic bag for up to 4 days. Wash just before using, removing strings and ends if necessary.



Rhubarb is a very old plant, dating back to 2700 BC in China where it was cultivated for medicinal uses. It is available in the spring.

While rhubarb is used as a fruit it is actually a vegetable. Field grown rhubarb (aka cherry rhubarb) has deeply colored red stalks and tends to be more juicy, with a bolder acidity than a hot house produced rhubarb (aka stawberry rhubarb). The leaves of rhubarb are INEDIBLE and toxic when eaten in large quantities. The stalk has a sweet tart, lip puckering taste that is good for baking and in compotes.

1 cup of rhubarb is just 26 calories. It is a good source of Vitamins C and K. It is also a good source of Magnesium and Calcium.

pie plant

Cooking tips
Use in pies, compotes, muffins and cakes.

Rhubarb will keep up to a week when stored in a plastic bag in the fridge.


Swiss Chard

There are two varieties of Swiss Chard, red or green. The wide leaves taste much like spinach, but the edible stems taste more like celery.

Cooking Tips
The stems need a little more cooking time than the leaves, so slice them off where the stems meet the leaves and add them a bit sooner.

1 cup has 35 calories, 4 grams of fiber and 3 grams of protein.
Swiss chard is an excellent source of vitamin K, vitamin A, vitamin C, magnesium, manganese, potassium, iron, vitamin E and dietary fiber.


To store, place unwashed chard in the refrigerator in a plastic bag. It will keep fresh for several days. If you have large batches of chard, you can blanch the leaves and then freeze them.

1 lb = 1.5 cups cooked stems + 1 cup cooked leaves
1 lb = 4 cups raw stems + 5-6 cups raw leaves


Red Norland Potatoes

Store in a cool, humid (but not wet) location. Store in burlap, brown paper, or perforated plastic bags away from light, in the coolest, non-refrigerated, and well-ventilated part of the house. Don’t store onions and potatoes together.

Cooking tips
Red Norland Potatoes are a red-skinned, white flesh variety of potato. They are perfect for potato salads or just boiled and tossed with olive oil and salt and pepper.



General Facts
Corn was planted in NY state as early as 500 AD. There are hundreds of varieties of corn and they all orginated from Native American Indians who first starting cultivating corn 6000 years ago in Mexico.
Iowa is now the heart of the Corn Belt, with over half of their cultivated land producing corn. Corn is the largest crop in the US, as well as the most largely distributed crop in the world.


1 cup of corn has a whopping 606 calories! It also has 8 grams of fat, which is equivalent to a chicken drumstick or a cup of pinto beans. On a positive note, it has 16 grams of protein and 12 grams of fiber. Corn is also a decent source of B6 and Iron.

Preparation Tips
Cutting kernels: An average ear of corn weighs from 10 to 14 ounces and yields about 1 cup of kernels. To remove them, with a large, sharp knife, cut off and discard the stem end of each ear down to the beginning of the kernels. Pull off and discard the husks and silks; rinse ears. Holding each ear upright, shear off the kernels close to the cob.

Corn should be cooked and eaten soon after picking for the best taste. As fresh corn ages it loses its sweet taste, its nutrients, and it becomes starchy and tough. After buying, wrap unhusked ears in a plastic bag and refrigerate until preparation time. Do not remove husks before storing fresh corn as the husks help retain freshness.


Community Supported Agriculture in the 11104