Veggie ID

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.

***Please understand that this webpage is designed to help eaters learn more about the produce that may be grown at the Juniper Gardens Training farm in Kansas City, KS.  Each New Roots farmer runs his or her own business, and there is variation among farmers in terms of what specific crops are grown. 

BEANS || BEETS || BROCCOLI || CABBAGE || CARROTS || CORN || CUCUMBERS || EGGPLANT || GOURDS || GREENS || SALAD HERBS || KOHLRABI || MELONS || OKRA || ONIONS || GARLIC || PEANUTS || PEAS || HOT PEPPERS || SWEET PEPPERS || POTATOES || PUMPKINS || RADISHES || SUMMER SQUASH || WINTER SQUASH || TOMATILLO TOMATOES || TURNIPS


BEANS


Yard Long Beans
We grow two varieties: Black Stripe yard long bean (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. Here are two Asian-themed recipes: crunchy long beans with sesame seeds and stir fried long beans

Green 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 freezecan, or pickle fresh green beans. Other varieties of green beans we grow include Maxibel, Tavera, and Provider.




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!





Garden of Eden Beans
This is a "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.




Purple Flower Hyacinth Bean
This bean is grown widely for human consumption in subtropical regions in Africa and southern Asia. Due to the presence of cyanogenic glucoside, hyacinth beans SHOULD NOT BE EATEN RAW. They should be boiled, and the water drained and discarded. Hyacinth beans can be cooked like lima beans. Simply soak them until the skins are loose, then remove the skins, boil until soft, drain and add to your favorite bean dish.





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!


  
Soybeans
It doesn't get much easier (or 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
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.





BEETS





Red Beets
We grow a variety of beets, including Red Ace, Merlin, Early Wonder Tall Top beets, and Detroit Dark Red. The color of these beets is great for mashed beets. Simply boil the beetroots until fork tender, drain the water, remove the skins and return to your pot or food processor. Add butter and garlic, Greek yogurt or cooked carrots! If you have sweet potatoes on hand, try this recipe for red flannel hash or this sweet potato and red beet mash! If you have more beets than you can enjoy, try pickling them



Chioggia Guardsmark Beets
This variety is commonly called "candy cane beets" because of their striped insides. They are beautiful roasted with the greens sautéed- or added to a beet arugula salad!





Cylindra Beets
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.




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BROCCOLI





Windsor and Gypsy Broccoli
We grow both types at the New Roots farm!






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CABBAGE




Green cabbage 
New Roots varieties include Farao, Tendersweet, and Impala. Read this simple spicy slaw recipe for inspiration.









Red Cabbage 
The 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. 





Chinese Cabbage
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.




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CARROTS



We grow a variety of orange carrots at the New Roots farm.
Each variety is cultivated for a reason - Hercules carrots for example to well in rocky soil like ours at Juniper Gardens.  A hybrid variety of orange carrot is cultivated because they grow more quickly and allow our farmers a healthy spring crop. Our farmers also grow Scarlet Nantes carrots, which store well.

CORN



African Corn
These beautiful varieties grow on tall stalks and are generally brought to only a few markets including the Northeast Farmers' Market on Thursdays in Missouri.  Unlike the sweet corn that is commonly grown in the Midwest, these African corn varieties cannot be enjoyed raw as the kernels are much harder. They are traditionally boiled or ground into corn flour.



Sweet Corn
We grow a number of sweet corn varieties at the New Roots farm. These include a hybrid yellow corn, and two bi-color varieties.




POPCORN!
The variety we like to grow is Robust White Popcorn.










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CUCUMBERS




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.


Bitter Melon
This variety is known as Bitter Gourd or Bitter Cucumber. Whatever you call it - it is bitter! It's also rumored to be one of the healthiest vegetables on the planet. A taste undesirable to many Americans, bitter melons are commonly used in Asian dishes with scrambled egg, tomatoes, and onions. To prepare: slice them lengthwise and core - removing and discarding the white pith and seeds.  Soaking them in a brine solution and rinsing before eating lessens the bitterness. Try adding them to a cold cucumber salad with a spicy vinegar dressing.


Siamese Bitter Cucumber
A tinier, plumper version of the previous bitter cucumber. This variety has a brilliant orange pith with red seeds.




Asian Cucumber
Also known as the Burpless Suyo Long, these cucumbers are a Chinese heirloom variety that can grow up to 15" long. If you see a long, curly, not bitter "cucumber-like" veggie on a New Roots farmer's table, chances are you've spotted an Asian cucumber!  The entire fruit is edible.  They are terrific raw and take on a complex and satisfying flavor when cooked. Although Asian cucumbers may look similar to luffa gourds (see below) they lack the defined ridges of the latter. 



Marketmore Cucumber
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.







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EGGPLANT


Beatrice Eggplant
The firm skin of this eggplant makes 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.






Nubia Eggplant
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.






Japanese Eggplant
This variety of eggplant is 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.



Thai Eggplant
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.



Petch Parisa Eggplant
Another Thai eggplant, this variety is about the size of a golf-ball and are generally green and white.  Unlike many eggplant varieties common in the US, yellow fruit is not a sign of over-maturity.  If you aren't fond of bitter foods, try removing the seeds before using. These are great quartered & cooked in a curry with some hot chilies.



Kermit Eggplant
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.







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GOURDS



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.




Luffa Gourd/Chinese Okra
These are delicious raw or cooked. There are few seeds in their cucumber-like white pith.  While the entire fruit is edible, many people prefer to scrape off the distinct black ridge tips prior to cooking (otherwise they may be stringy).  There are a number of different luffa gourd varieties, some of which are cultivated for their drying qualities.  Once dried, their flesh easily falls from the fruit and what remains is a luffa sponge!


Narcissus Gourd
These edible gourds are a variety of calabash or bottle gourds also called "wax melons".  The varieties that New Roots farmers grow can reach 3 feet in length, developing a waxy coat as they mature. Popular in Southern Asia and India, they are generally found only at the Juniper Gardens market on Monday mornings.  In Burma, the young leaves of the plant are also eaten, often with a spicy fish sauce. The seeds should be removed before cooking. 

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 or zucchini. Its 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.

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GREENS


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 Thursday 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") 
This 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!

Water Spinach
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 sautéed water spinach with garlic. Rinse, separate leaves from stems, heat a little oil in a pan, sauté 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.

Collard Greens
Collards are a tough, dark green leafy crop with round white stalks.  A simple way to prepare them is to sauté 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), Ruby Red and Argentina White are the varieties we grow. 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
 Starbor Kale and Dwarf Blue Kale also look similar to the Ripbor variety.  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. Sauté 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.




Mustard Greens
These greens taste like spicy arugula when raw.  Cook them and the flavor mellows, but retains its 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
New Roots farmers grow both the purple and waido varities and 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.








Watercress
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.







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) stewIt calls for a number of veggies grown at Juniper Gardens including onions, okra, cherry tomatoes, potatoes, and peppers.  Thanks for sharing Khadijo!







Tatsoi
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.






Pumpkin Shoots
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.



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GREENS (SALAD)



Spinach

Some varieties grown at the New Roots farm include Corvair (pictured here), 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.




Arugula

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.





   
     



Lettuce Varities (from top left, clockwise)
Sylvestra, Butter Crunch Head, Mild Mesclun Lettuce Mix, Australe Mini Head, Rubane Red, All Star Gourmet Mix & Wildfire Mix

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HERBS


Dark Opal Basil
This purple sweet basil adds a bit of color to any traditional basil dish like pesto.  When used as a 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 freeze herbs without a food processor too- try this whole leaf or ice cube method.

Thai Basil
The purple flowers are an easy indicator of Thai basils. Pictured here is Lay Htoo with a fresh bunch of the Siam Queen variety! 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!






Dill
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

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.
 
Mint
New Roots farmers grow a few different varieties of mint, all of which are grown from saved seeds.  Apple mint (pictured above) has a delicious smell and mild taste. Spearmint and Peppermint look similar, and tend to have a stronger flavor when cooked or used in 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.


KOHLRABI



Kilibri Kohlrabi
Remove the leaves and peel.  If you have some kale on hand try sautéing 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.







MELONS

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!






Melon Varities (from top left, clockwise)
Hale's Best Cantelope, Honeydew Melon, Crimson Sweet/Sugar Baby/Little Baby Flower Watermelons, New Orchid Orange Watermelon

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OKRA


Burgundy Okra
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.


Green Okra
Cajun Jewell and Clemson Spineless okra are the two green okra varieties we currently grow.  Check out this green gumbo recipe.







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ONIONS/SCALLIONS

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.






Candy Onion
These slightly flattened yellow onions have a sweetly mild taste, and store very well if cured. However, since we do not have a space on the training farm for farmers to cure their onions, the ones you buy will keep best if stored in the refrigerator.










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.








GARLIC

Garlic
The garlic you will see at market or in your CSA will be much cleaner than these! Fresh garlic will be a little different than the sterilized grocery store garlic.  This stuff is juicy and has a much deeper flavor. Garlic keeps best if stored in a cool dark place.


Garlic Scapes
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.


PEANUTS



A few New Roots farmers who cultivated peanuts in Africa continue to grow them here in Kansas. The ones you buy from New Roots Farmers are raw. If you have never had fresh, raw peanuts then you must try one.  They can be boiled, roasted, ground into peanut butter... The possibilities are endless!





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PEAS



Sugar Snap Peas
We are especially fond of the plump little Sugar Ann variety- snap off the ends & eat them fresh with hummus or chopped and tossed in a salad.  They cook quickly, so if you are throwing them in a stir-fry, do so for just a minute or two!



Coral Shell Peas
Good old fashioned shell peas!





Oregon Giant Flat Pea
This variety produced large-podded snow peas. You can use snow peas in the same way as fresh peas or green beans. In fact, snow peas and green beans are interchangeable in most recipes. Check out this site for tips on how to store, prepare and cook snow peas!




Pink Eyed Purple Hull Peas
It is not uncommon to see pints filled with freshly shelled purple hull peas at 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!)


Cowpeas
There are a number of different varieties of cowpeas, and just as many ways to cook them. If this is your first time, we suggest simmering them in unsalted water until they are a consistency you enjoy (sample as you cook!) perhaps 20-40 minutes.  Be sure to skim the water if any froth or impurities arise. Then use them as you would canned beans.





PEPPERS (HOT)


Anaheim
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 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.






PEPPERS (SWEET)



Sweet Pepper Varities (from top left, clockwise)
Red BelgianCalifornia Wonder, Quadrato D'Asti Giallo, Red Marconi, Purple Beauty/Islander

You can do anything with sweet peppers! Check out this wide range of recipes- including soup, salads, pastas and more! For a more simple approach, roast them. Even simpler: cut them into strips and eat raw with hummus. 
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POTATOES

Red Norland and Yukon potatoes
Potatoes are a staple in New Roots farmers’ diets. Prepare these varieties simply: boiled and mashed or roasted with other root vegetables. If you’re feeling more adventurous, try cooking them in a frittata or Nepali style.  
Sweet Potatoes
Sweet potatoes are becoming very popular, because of their health benefits. Packed with Vitamin A and fiber, they are as easy as other potatoes to prepare and a little bit sweeter. Try roasting them with other vegetables or popping them in microwave as a baked potato substitute. Check out this website for 25 healthy sweet potato recipes! 




PUMPKINS



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.




Thai Rai Kaw Tok or Blue Burmese Pumpkins
These pumpkins are a favorite food for many Burmese living in Kansas City today.  Luckily they grow well in Kansas and Missouri's hot summers. Many Burmese like to eat them unripe, enjoying the firm green flesh in soups and stir-fries. When ripe, the blue-green rind develops tan spots and the flesh is a light orange with a sweet flavor and creamy texture. These pumpkins are quite the treat!



Jack Be Little and Connecticut Field
These pumpkins are popular around Halloween! Use the Jack Be Little to decorate and the Connecticut Field for carving.


RADISHES

Daikon Radishes
These are long, white, carrot-shaped radishes from East Asia. Daikon radishes are high in vitamin C and can be stored in a cool place without their tops for many weeks. These radishes have a crisp texture and vary from sweet and mild to hot- depending upon temperature, soil conditions, and stage of growth.  They tend to get spicier in heavy soils (like the clay found at the Juniper Gardens training farm).  If you find the smell of daikons unpleasant, peeling them prior to cooking will help.  They are also enjoyable grated raw on a salad or in a wrap.


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
This radish is a pre-1885 French heirloom with a mild spicy flavor. This variety has lasted because of its beautiful appearance and ability to endure some summer heat! Whether you are someone who can eat radishes straight from the ground, or you need a little more cooking, you'll be sure to enjoy this colorful variety.




Radish Pods
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. 


SUMMER SQUASH



Early Straightneck
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.





Golden Zucchini
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

Squash Blossoms
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 quesadillassummer harvest pasta, and fried squash blossoms with sausage and goat cheese.



Zephyr
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.

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WINTER SQUASH

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.






Waltham Butternut
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!

Delicata
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.






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TOMATILLO


Purple De Milpa Tomatillo
These tomatillos have a sweet, tart flavor that works very well with this roasted salsa recipe.





Toma Verde Tomatillo

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TOMATOES

Below is a sample of our tomato varieties grown by the New Roots farmers. The exact varieties grown each year vary.



Cherry TomatoVarities (from top left, clockwise)
Black Cherry, Sun Gold, Sun Cherry


TomatoVarities (from top left, clockwise)
Black Krim, Black Prince, Brandywine, Break O Day/Rutgers, Sioux/ Celebrity


TomatoVarities (from top left, clockwise)
Rose, Roma, Striped German, Green Zebra




TURNIPS

Turnips
New Roots farmers grow several turnip varieties, including Hakurei Japanese turnips, Tokyo Cross turnips, and Shogoin turnips. These varieties are very sweet and crip, raw. 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!)



FOR INFORMATION ON ORDERING A NEW ROOTS FOR REFUGEES COOKBOOK, FEATURING TRADITIONAL RECIPES FROM THE KITCHENS OF CURRENT FARMERS AND FRESH INGREDIENTS GROWN AT JUNIPER GARDENS, CONTACT US HERE

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