recipes & tips
Can I freeze basil? What is a sunchoke? How can I tell if a cantaloupe is ripe? Answers to these questions and more can be found in our handy produce guide.
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- Apples
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- Arugula
- Asparagus
- Basil
- Beans – Snap, String or Green
- Beets
- Blackberries
- Blueberries
- Bok Choy
- Braising Mix / Stir-Fry Mix
- Broccoli
- Broccoli Rabe
- Brussels Sprouts
- Cabbage
- Cantaloupe
- Carrot
- Cauliflower
- Celeriac or Celery Root
- Celery
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- Chives
- Collards
- Concord Grapes
- Corn
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- Cucumbers
- Dandelion Greens
- Eggplant
- Escarole
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- Green Garlic
- Ground Cherries
- Hydroponic Lettuce
- Kale
- Kohlrabi
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- Microgreens
- Mint
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- Napa Cabbage
- Nectarines
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- Plums
- Potatoes
- Pumpkin
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- Sage
- Salad Greens and Mixes
- Sorrel
- Spaghetti Squash
- Spinach
- Spotted Trout Lettuce
- Strawberries
- Summer Squash
- Swiss Chard
- Tomatoes
- Turnips
- Zucchini Flowers
featured ingredients
Pumpkin
Pumpkin is a very good source of Dietary Fiber, Vitamin A, Vitamin C, Riboflavin, Potassium, Copper and Manganese.
To store keep in a dry, cool place — squash hates humidity. Stored this way, it should last at least a month. You can freeze cooked squash.
All pumpkins are edible, but the bigger kinds used for carving are not great for cooking because they are stringy, contain low sugar and have thin walls.
Pumpkin puree is very easy to make and freeze. Simply cut in half, remove seeds and pulp, cover with aluminum foil, bake at 350 degrees for an hour or so (until tender). Remove meat from shells and puree in a blender. Pour into plastic bags and freeze for future use.
