Having trouble identifying a New Roots vegetable, fruit, or herb?
We hope that a scroll through the pictures on this page will help!
We also encourage you to take advantage of the season's abundance by preserving some of the bounty for winter. Visit this USDA sponsored website for more information.
|Yard Long Beans|
We grow two varieties at the New Roots farm: Black Stripe yard long bean, so named because
the seeds have white/black stripes and Gita Yard Long beans, a subtropical Asian variety.
The pods are edible, and can be prepared like regular green beans with a slightly
longer cooking time. Yard long beans generally stay crunchier than traditional green
beans when cooked. Try chopping them into small pieces and sauté with ginger,
turmeric,chili powder, and salt for an Indian-style dish. Here are two Asian-themed
recipes: crunchy long beans with sesame seeds and stir fried long beans.
|We grow a variety of green beans at the New Roots farm.|
Pictured here are Fresh Pick green beans. They are plump, dark green beans - great fresh or preserved for winter! Follow these links to learn how to freeze, can, or pickle fresh green beans. Other varieties of green beans we grow include Maxibel, Tavera, and Provider.
|Garden of Eden beans|
"Delicious little Italian Heirloom" variety
Seeds are brown with dark brown stripes. For best flavor cook no longer than
3-5 minutes. They can also be enjoyed raw or in your favorite stir-fry.
|Yellow Wax beans and Rodcor yellow beans - enjoy both of these |
varieties just like you would fresh picked green beans! They also
freeze well if blanched first - great for eating local in the winter months!
|Red Noodle beans|
This variety of yard long beans has a sweet, nutty flavor.
Try them in this spicy stir-fry with peanuts!
|Windsor Fava beans|
Fava beans are commonly referred to as butter beans or broad beans. Here are a
couple delicious fava bean recipes to try. Check out this site for everything you
want to know about cooking fresh beans!
It doesn't get much easier (or more delicious) then this simple edamame recipe.
Feeling a bit more adventurous? Try this edamame hummus recipe
|Tongue of Fire beans|
Many New Roots farmers sell these by the pint, already shelled, at market.
Like other fresh shelling beans, these require shorter cooking times than
dried beans (30-45 minutes) and can be used in any recipe for which
you would normally use dried or canned beans. If you have some swiss
chard on hand - try this. Need more inspiration? Check out these recipes.
Winged beans are a tropical legume, traditionally grown by New Roots
farmers from both Africa and Asia, they have now become a common
site at farmers' markets in Kansas City! If you like coconut you
have to try this Thai salad recipe.
One of the best things about beets is that the entire plant is edible ~ roast, mash, or cook the roots however you like and use the greens in a wilted salad! Not crazy about beets? Check out some of our recipes below - they might surprise you.
|New Roots farmers grow a variety of round, red beets.|
Among these are Red Ace, Merlin, Early Wonder Tall Top beets, and Detroit Dark Red.
The dark color of these beets make the great for mashed beets. Simply boil the beetroots
until fork tender, then drain the water, remove the skins and return to your pot or food
processor. Add butter and garlic, or greek yogurt, cooked carrots, or anything else you
fancy! If you have some sweet potatoes on hand, try this brunch recipe for red flannel hash, no time for brunch? try this sweet potato and red beet mash! If you find yourself with more beets
than you can enjoy, try pickling them. They make great gifts, and last for a long while.
|Chioggia Guardsmark Beets|
Also commonly called "candy cane beets" because of
their striped insides. They are beautiful roasted with the
greens sauteed. Or roasted and added to a beet arugula salad!
these are the long, slender beets you see at market. Looking for a new
twist on beets? Try this chocolate beet and espresso cake recipe - or this
simpler, but still fantastic chocolate beet cake recipe. A little cream cheese
icing or vanilla ice cream takes these to a whole new level of delicious! If you
find yourself wanting something healthier, this beet hummus is amazing (both
in presentation and in flavor!)
|Golden Detroit beets|
Cook as you would other beets and enjoy their crisp golden color.
|We grow both Windsor and Gypsy broccoli at the New Roots farm|
|Green cabbage varieties include Farao, Tendersweet, and |
Impala. Read this simple spicy slaw recipe for inspiration.
|The two red cabbage varieties we are growing this year are Red |
Express and Super Red 80. Red cabbage is beautiful in slaw. Try this
recipe for tempeh tacos with red cabbage slaw. Fresh corn tortillas
make all the difference & can be found at a number of restaurants on
Southwest Blvd at Summit.
Also called Napa cabbage, we grow a couple different varieties
at the farm including Minuet Napa and Bilko. Chinese cabbage requires
very little time to cook. Once chopped, it can be added to a stir fry, tossed for
one minute, and then served. It is also great steamed and drizzled with
a small bit of soy sauce. It is also the base for traditional Korean kimchi.
|We grow a number of sweet corn varieties at the New Roots farm.|
These include a hybrid yellow corn, and two bi-color varieties
The variety we like to grow is Robust White Popcorn.
Pickling Cucumbers - the two varieties we grow are Alibi and Northern Pickling
These little guys are great fresh or pickled. Pickling doesn't have to be intense -
check out this simple refrigerator pickle recipe! If you find yourself with a large
cucumber with tons of seeds inside, it may be an overgrown pickling cucumber.
Please let us know if this happens so we know to pay closer attention to our harvest.
|Siamese Bitter Cucumber|
A tinier, plumper version of the previous bitter cucumber
This variety has a brilliant orange pith with red seeds.
classic slicing cucumber
|Dragons Egg Cucumber|
These small, oblong, heirloom cucumbers are sweet-tasting
and great eaten fresh! This variety of cucumber originated in
Croatia and grows well in the very hot Midwest summers.
|Hmong Red Cucumber|
These fruits are white to pale green, turning orange when
ripe. They can be eaten raw at any stage & are rarely bitter.
|Poona Kheera Cucumber|
This Indian heirloom is a golden brown color when ripe
(think potato). Unripe Poona Kheera are white. They can
be eaten raw at any stage & are rarely bitter.
The firm skin of this eggplant make it a great candidate for stuffing
with anything your heart desires. If you like goat cheese and want
a dish with elegant presentation, try this recipe for a goat cheese tower.
This purple and white variegated fruit is an Italian variety. If you
find yourself with an abundance of summer veggies and some
free time to spend in the kitchen, try this fantastic ratatouille recipe.
These eggplant are long and slender. They are great for
slicing lengthwise and grilling. Drizzle a little olive oil
and salt on or try this spicy grilled eggplant recipe.
These are also delicious in this eggplant pasta dish.
|Fairy Tale Eggplant|
This eggplant is similar to the Japanese eggplant, but a bit shorter
and fatter. Even if you aren't crazy about eggplant, this blog entry
and recipe for grilled eggplant is bound to charm you.
|These tiny Thai eggplants almost look like large green |
peas. They are slightly bitter, and the little stems may be
eaten as well. Try this okra eggplant recipe.
|These eggplants are grown from seeds saved by New Roots farmers.|
They are similar in shape and size to red china or thai white eggplants,
and have a slightly bitter taste. If you want to try these, you will have to
make a trip to the Juniper Gardens Farmers' Market one Monday morning.
These eggplants are amazing - try removing the tops and microwaving them.
Then remove the seeds and stuff with roasted garlic and bacon. Of course,
any discussion of eggplants at the New Roots farm is incomplete without
mentioning curry. Here is a massaman and thai eggplant curry recipe.
|Bottle or Birdhouse Gourds|
Some New Roots farmers grew similar gourds in their native countries,
using the dried shells as water bottles. Here, however, they are primarily
decorative unless harvested when very young.
|Fuzzy Melon (a variety of Benincasa hispida)|
Fuzzy melons have a number of names including hairy gourd and winter melon. In Bhutan
and Nepal, the gourds are called "lauka" and are often eaten in curries. New Roots farmer, Maku Gurung shared her Nepali curry recipe here. Peel to remove the fuzzy coat. There is no need to remove the seeds before cooking. Cook this like you would summer squash/zucchini. It's firm texture holds up well to stuffing, and the mildly sweet flavor make it a great companion for spicy dishes. Try this recipe for a zucchini-like fuzzy melon bread
|Roselle Leaf, also known as Burmese Sorrel.|
Around here it is most commonly referred to by its Burmese name: Chin Baung. Like
other sorrel varieties it has a mild citrus flavor. Unlike most other crops, Chin Baung thrives
in the heat of summer. If you are interested in experiencing a real Chin Baung harvest, swing
by the Juniper Gardens Farmers Market on Monday mornings in July. Get there early because
our farmers sell out! Try this Burmese recipe for fried chin baung, or chop and add raw to salads!
| Mchicha (pronounced “mă-chē-chă") is the Swahili word for a variety of Amaranth that is |
widely cultivated throughout Africa. It is a dietary mainstay for millions of people, and an important part of Somali culture. Good pairings for Mchicha are cumin, chile peppesr, onions
and garlic. Read this blog post to learn how New Roots farmer Zawadi prepares it!
This member of the morning glory family is also known as swamp cabbage.
Leaves are long and slender, and the stems are hallow. It is similar to spinach, and possesses a creamy characteristic when cooked. It may also be eaten raw. If this is your first time cooking water spinach - we suggest keeping it simple. Try our Karen farmers' recipe for sauteed water spinach with garlic. Rinse, separate leaves from stems, heat a little oil in a pan, saute some garlic, toss in the chopped stems, stir a few minutes, add leaves. Tasty additions include hot peppers, and soy sauce or coconut milk. For an interesting history of this southeast Asian vegetable
& cooking tips, visit this blog.
Collards are a tough, dark green leafy crop with round white stalks. A simple way to prepare them is to saute in a little oil. As a general rule, it is best to remove the stems before eating. Collards are fantastic as wraps - replacing the tortilla. If you don't enjoy raw collards, try blanching them for two minutes before using as a wrap. Marinating in lemon juice & olive oil for an hour or two also helps soften the greens. Kup Gomin is a traditional Sudanese dish that New Roots farmer Nyakang often prepares. Read Nyakang's recipe here! Stop by and visit her stand at Brookside Farmers' Market to pick up a recipe card!
| Swiss Chard: Bright Lights (pictured above) as well as Ruby Red and |
Argentina White. Unlike collard greens which have rounded stalks, the
stalks of chard are half-moon shaped (like celery). Chard can be cooked
like spinach, or eaten raw. It holds up well in casseroles too. Here are a few simple &
delicious chard recipes that take advantage of other seasonal ingredients. Try this
recipe for swiss chard chips if you are looking for something a little different.
|Red Russian Kale|
Like most leafy greens, kale is most abundant in the cooler spring and fall months, a perfect
time for making this lentil kale soup! Kale is delicious raw, but benefits greatly from being massaged before serving. Try this massaged kale salad to start. Kale is also an excellent addition to lasagna. Simply remove the stalks, chop it up and layer it between your noodles and cheese!
|Ripbor Kale (pictured above), Starbor Kale, and Dwarf Blue Kale all look similar. They are |
curled at the edges and have long stems that should be removed before cooking as they take
longer to cook than the leafy green part of the plant. It always helps to massage your kale with
your hands for a few minutes - especially if serving it raw. Saute kale with fresh garlic and
sprinkle with lemon juice and olive oil before serving or try making these kale chips. Try it
raw with this ricotta cheese kale salad.
These greens taste like spicy arugula when raw. Cook them and the flavor
mellows, but retains it's unique flavor. If this is your first time cooking mustard
greens we suggest trying this simple recipe. If you are feeling a bit more
adventurous, this balsamic-glazed chick pea and mustard green recipe is fantastic.
|Komatsuna - we grow both the summerfest (pictured above) and a red leafed variety|
Try this recipe with basil, however we suggest substituting locally available pecans or
walnuts for pine nuts. This komatsuna and mushroom miso soup is also delicious.
|hon tsai tai|
This Asian green tastes very similar to mustard greens, but is slightly more
mild. The leafy greens, purple stalks, and yellow flowers may all be eaten. New
Roots Farmers generally add this veggie to soups and stir-fries. Check out this recipe
for hon tsai tai with creamy polenta or this one with soy sauce & oyster sauce.
|Mizuna: Purple and Waido|
New Roots farmers like to pick this peppery green when still young. At
this stage it can be enjoyed raw or cooked. This wok sauteed mizuna recipe
takes advantage of a number of locally available items like summer squash,
onions, carrots, garlic, eggs, swiss chard, chicken, and mushrooms!
|ho mi z|
This Asian green is in the mustard family, and quite similar to Mizuna.
|Mild Mesclun Lettuce Mix|
Tasty salad mix with a delicious bold flavor!
|All Star Gourmet Lettuce Mix & Wildfire Lettuce Mix|
|Rubane Red Lettuce|
|Australe Mini Head Lettuce|
|Butter Crunch Head Lettuce|
|Black Summer Pac Choi|
Other spellings include Pac Choy and Bok Choy. Both stems and leaves are edible,
and can be used together in stir-fries, braised, or steamed. Here is a Burmese stir-fry
recipe adapted from the kitchens of a couple New Roots farmers. Or check out
this recipe for curried bok choy with broccoli and tofu.
|Red Pac Choi|
Pac Choi is great for New Roots farmer, Khadijo Yussuf's recipe for Ambaga (greens) stew.
It calls for a number of veggies grown at Juniper Gardens including onions, okra, cherry tomatoes, potatoes, and peppers. Thanks for sharing Khadijo!
Tatsoi is another asian green, similar to pac choi, but has smaller leaves
and thinner stalks.Try this fantastic tatsoi recipe or cook the leaves as you
would spinach. The stalks take a bit longer to cook than the greens, and
add a nice texture to dishes featuring leafy greens.
The hotter it is outside, the spicier arugula
gets! Try this bacon and apple arugula salad
or this omelette with arugula salad. Arugula
also adds a nice flavor to this risotto.
|Corvair Spinach! Some other varieties grown at the New Roots|
farm include Smooth Leaf, Space, Tyee, and Giant Nobel. These
sweet spinach varieties are available in Spring and Fall, taking
a little break during peak summer heat.
Watercress has a reputation for being a super-veggie.
Try eating it raw, adding it to a salad, spring rolls, or a smoothie.
This wilted watercress salad with bacon is a tasty treat too.
These are a hot item at the Monday morning market at Juniper Gardens.
As soon as pumpkins are in season again we will post a video guide to preparing them.
Until then, this stir-fry recipe might be of interest.
|Dark Opal Basil|
This purple sweet basil adds a bit of color to any traditional basil
dish like pesto. When used as an vinegar or oil infusion it gives off a
beautiful purple tint (which makes for great, inexpensive gifts!)
|Sweet Genovese Basil|
Like other herbs, basil freezes well. If you have access to a food processor, toss together your basil and a little olive oil. Place spoonfuls of the processed mixture on a cookie tray. Once frozen, remove to an airtight container and store in the freezer for up to a year. When you need a quick meal - just grab a cube from the bag. It will quickly soften, and with the addition of fresh parmesan cheese and a little additional olive oil, your pesto will be ready before your pasta is through boiling! You can still freeze herbs without a food processor. Try this whole leaf or ice cube method.
|Thai Basil - this variety is Siam Queen Basil|
The purple flowers are an easy indicator of Thai basils. Pictured here is Lay Htoo
with a fresh bunch! Check out this fantastic local blogger's stir fry recipe. She is right
folks, the Thai basil makes this dish! This pumpkin soup with thai basil is great with
any type of winter squash.
|Coriander Santo and Calypso Cilantro|
Since cilantro doesn't do well in the peak summer heat, buy extra
this spring and freeze it. This way you will have plenty on
hand for salsa when tomato season rolls around mid-summer!
If you find yourself with an abundance of this wispy fern-like herb, throw some in a jar of
vinegar and let sit for a few weeks in your fridge. Remove the dill & the vinegar keeps for
months and months, and is great to have on hand as a light summer dressing for pasta and
potato salads! Dill also pairs well with fish and adds great flavor to this cornbread recipe.
Lemongrass has an excellent flavor that pairs well with a variety of dishes. Remove the
outermost layer as well as the very bottom and top of the plant before cooking. It is best
to leave the lemongrass whole or in large pieces so that it may be removed before serving.
Try bending a few stalks in half, and tying the bunch with a piece of string. This is a good lemongrass chicken soup recipe, as it easily allows for you to use any veggies on hand.
For a refreshing treat - try this iced lemongrass tea.
|Giant of Italy Parsley|
Try using your parsley in a pesto dressing - it stores
well and is great for potato and cold pasta salads.
Remove the leaves and peel. If you have some Kale on hand
try sauteing like in this recipe. Or try slicing it and pairing with
carrots for dipping in hummus.
|Winner and Korridor Kohlrabi|
Roasted kohlrabi is always a winner, pair yours with
some hearty root veggies like carrots and beets or onions.
They are also fantastic stuffed. Although Kohlrabi comes in
greens, whites, and purples, the inside flesh is always white.
This recipe for creamed kohlrabi is similar to a warm potato salad.
For a handful of reasons, melons are a tough crop for us. So if you see one at market, be sure to grab it as there usually aren't many to go around! Many of our melon varieties produce smaller fruit than you may be accustomed to seeing. Small fruit, however, doesn't mean tiny flavor!
|Hale's Best Cantaloupe|
|New Orchid Orange Watermelon|
|Crimson Sweet, Sugar Baby and |
Little Baby Flower Watermelons
If okra's sliminess has kept you from becoming a fan in the
past, check out Fair Share Farm's recipe for Wok Fried Okra.
|Cajun Jewell and Clemson Spineless okra are the two green |
okra varieties we currently grow. Check out this green gumbo recipe.
SCALLIONS, ONIONS, & GARLIC
|Sierra Blanca Onion|
These are wonderful white onions. Most of the onions you find at
New Roots stands will not be cured, so be sure to keep them in the
fridge. Try this recipe for coconut baked onion rings.
|Spear Onions or Scallions|
|King Richard Leeks|
Leeks are amazing. They have a delicate buttery flavor.
Use them as you would onions. If this is your first time
cooking leeks - watch this video to learn how to clean them.
This delicate crop is actually the flowering stalk of hard-neck garlic varieties. The flowers are removed to encourage the plant to put energy into bulb development instead of flowering. Most
garlic growers simply cut the flower heads off, but if farmers take the time to gently pull the flowers
from the plant, a long slender stalk is released. The lighter the color, the more tender the scape.
Simply cut off and discard the flower (in Pelagie's right hand) and use the long stalks as you would
garlic or leeks. If you want to try something special we suggest a garlic scape pesto or
this seriously amazing garlic scape and strawberry dressing.
|Coral Shell Peas|
Good old fashioned shell peas!
|Oregon Giant Flat Pea|
|Pink Eyed Purple Hull Peas|
It is not uncommon to see pints filled with freshly shelled purple hull peas on a
New Roots farmer's stand. Cook as you would any fresh bean, cow pea, or black
eyed pea. Try this purple hull pea chili recipe (though we suggest taking advantage
of fresh tomatoes instead of canned!)
These mildly hot, large peppers are generally green in color, but there are also red varieties available. They are often used in salsa and chili. Because of their mild heat, anaheims are also
good for stuffing. Here is a recipe with cheese and sausage, or try this vegetarian recipe. Like other peppers, they keep well in the freezer. Try grilling them in mid-summer, and storing in a zip-lock bag in the freezer for winter!
|Jalapeno (conchos) peppers|
Jalapenos are one of the most popular hot peppers, maybe because you can stuff
them with cheese, wrap them in bacon, and grill 'em! (like this) However, we
suggest using a delicious local cheese - like one of Green Dirt Farm's fresh cheese
varieties instead of cream cheese. These turn from red to green when ripe.
|Joe's Long Cayenne|
Curious just how hot they are? Check out this Scoville Chile Heat Chart.
Try drying them in your oven & using as hot red pepper flakes.
|Thai Burapa and Thai Super Chili|
These are some of the hottest peppers we grow at the
Juniper Gardens Training farm. They turn red when ripe.
Heirloom Sweet Pepper
The fruit start out pale yellow, turning red as they mature.
This is your standard sweet heirloom bell pepper.
|Purple Beauty and Islander |
These sweet peppers start off green, turning purple when mature.
|Quadrato D'Asti Giallo
Sweet peppers - turn sweet and yellow when mature.
This Italian heirloom develops sweet red fruit when ripe.
|Red Norland and Yukon potatoes|
|Mariana di Chioggia|
This is an heirloom from Chioggia, on the coast of Italy. The fruit are deep
blue-green with a sweet flesh that is deep yellow-orange. They are delicious
baked or in pies. Here is a fantastic Thai-spiced pumpkin soup recipe.
|Jack Be Little|
Small decorative pumpkins
Large carving pumpkins
|Easter Egg Radish|
This rapturous radish sandwich by a local KC blogger is an amazing use of the
unassuming little root crop. For even more recipes visit this link.
|French Breakfast Radish|
The small radish pods add a bit of crunch and a little spice to your dishes (especially good on salad). If you are looking for something a bit more involved, try this Indian recipe. Swing by the Friday market on Independence Ave or the Monday Juniper market for a chance to snag some of these spicy little beauties. The radish pods harvested at Juniper Gardens are generally from Daikon radish plants.
This is a delicious recipe for roasted summer squash, and works well
on the grill if you don't feel up to firing up the oven mid-summer.
|Flying Saucer or Patty Pan Squash|
These come in a mix of greens and yellows. The medium-to-large
squash are perfectly shaped for stuffing, like this Cajun white bean recipe.
Or you can use the squash as mini pizza crusts like this.
Cook these like you do regular zucchini (below) or
try this recipe for penne with creamy golden zucchini.
|Raven Zucchini, Spineless Beauty, and Black Zucchini|
Late summer often finds us craving a new use for the still abundant summer squash.
This zucchini hummus is a nice change of pace. This savory vegetable cheesecake recipe is a good way to use not only your summer squash, but any other summer veggies you have around. Other good uses of summer squash include making fritters and adding it to your pizza crust.
Zephyr squash are delicious raw. Try chopping them into bite size pieces
and adding a few to a cold pasta salad, making an easy & refreshing weekday lunch!
If you prefer to cook them, try this orzo & feta dish. You can find orzo at a number of local farmers' markets including Merriam on Saturdays, City Market on Sundays, and Briarcliff on Thursdays! Try this summer squash gratin recipe with any summer squash you have on hand.
These delicate yellow flowers from squash plants are a special treat. They must be
carefully harvested at the proper maturity and time of day in order to be enjoyed fully.
Generally you will see only the male flowers at market, as female flowers turn to fruit
and are therefore not harvested. Many New Roots farmers use them in soups, but here
are a few other options to try: squash blossom quesadillas, summer harvest pasta, and
fried squash blossoms with sausage and goat cheese.
|Honey Bear Acorn|
These little squash are perfect for roasting and stuffing.
Read this Roasted Corn Pudding recipe for inspiration.
|Table Queen Acorn|
Similar to the Honey Bear, the Table Queen Acorn is a deeper
purple color, developing a yellowish spot when ripe. For a
simple and relatively healthy dessert, try this baked squash recipe.
Roasted, baked, in pie or soup - butternut squash is a delicious treat come autumn.
Mollie Katzen's curried squash, mushroom, and orange soup is a fantastic twist on
traditional squash soups. And her Arabian squash casserole is equally delicious. If
you find dealing with these thick-skinned squash, watch this video for some quick tips!
The flesh is very similar to a butternut, but the skin is
easily cut and can even be eaten. Here is a recipe for
delicata squash and roasted mushrooms with thyme.
For a sweeter dish try this baked with brown sugar recipe.
|Purple De Milpa Tomatillo|
These tomatillos have a sweet, tart flavor that
works very well with this roasted salsa recipe.
Below is a sample of our tomato varieties.The exact varieties grown each year vary.
|Break O Day, Rutgers, Sioux, and Celebrity|
|New Roots farmers grow three different turnips. |
These include Hakurei Japanese turnips, Tokyo Cross turnips, and Shogoin turnips.
If this is your first time trying them, you need to taste them raw. They are super sweet and crisp. Unlike any turnip you have ever met! Try dipping them in hummus, chopping them on a salad, or adding to your gazpacho! If you have some other greens on hand try this recipe for sauteed turnips (if you don't have any komatsuna on hand, simply use your turnip greens!)