Recipes

The term “hard” greens refers to leafy vegetables that are heartier in texture and flavor than “soft” greens like lettuce and spinach. They are usually of the Brassica family, which includes cabbage, mustard, kale, collards, bok choy, and spigarello. Although they can be eaten raw, hard greens are usually more appetizing cooked.

The term “soft” greens refers to leafy vegetables that have a more tender texture and milder flavor than “hard” greens like cabbage and kale. Soft greens include escarole, Swiss chard, spinach, lettuce, mizuna, tatsoi, arugula, and the young leaves of beets and turnips. Such greens are usually eaten raw or cooked very briefly

The term “summer squash” refers to the more than 600 squashes like zucchini, pattypan or scallop, and yellow straightneck and crookneck. They differ from their thick-skinned, hard-as-a-rock winter squash cousins in that they have thin skins (often easily pierced with a fingernail), tender flesh, and a light, slightly sweet vegetable taste that is delicate and takes well to fresh herbs, butter, good-quality oils, and other light seasonings.

Here at the Urban Edge, we grow several varieties of “stone fruit,” so-called because they contain single hard pits. Stone fruit include peaches (we offer white, yellow, and donut varieties), nectarines, apricots, cherries, plums, and pluots—a cross between a plum and an apricot. White-fleshed peaches are much sweeter and less acid than their yellow counterparts. And all stone fruits are fragrant, juicy, and utterly delicious when fully ripe and in season!

Winter squashes cover hundreds of varieties, such as acorn, butternut, buttercup, Carnival, cushaw, Honeynut, kabocha, hubbard, marrow, turban, spaghetti (including the personal-size Angel Hair), winter crookneck, and pumpkins. These squashes weigh from 1 to 50 pounds and come in astonishly diverse shapes and colors. But they all share in common a thick, outer rind and dense, dry flesh that allows them to be stored far longer than their summer squash cousins.

In the culinary world, the delicious flavors and fragrances of herbs lend surprise, nutrition, and nostalgia to cuisines all around the globe. The Urban Edge Farm grows a wide variety of organic herbs.

Lemongrass is a perennial grass from Asia and Africa, related to citronella. It is commonly used in many Southeast Asian, African, and Caribbean dishes. Treasured for its aromatic, citrusy flavor, it adds a refreshing touch to teas, soups, marinades, curries, meats, vegetables, desserts, and beverages. Its essential oils are also widely used in perfumes, soaps, cosmetics, and insect repellents.

At the Urban Edge Farm, we offer several types of tomatoes that are best enjoyed in distinct ways.

• Large slicers: Ideal for slicing into uniform rounds for sandwiches, burgers, and Caprese salads.
• Early Girl: Versatile for eating fresh, making into sauces, and oven roasting or grilling.
• Roma (plum): A smaller, oval-shaped tomato with dense, flavorful flesh that’s best for making sauces, tomato paste, and soups, and for canning.
• Heirloom: These big, squat, colorful beauties are rich in flavor and juiciness; great for eating fresh in salads and on their own with just salt and pepper.
• Cherry: These sweet, bite-size little beauties are perfect for snacking, roasting, and adding to salads.

The Urban Edge Farm grows many different kinds of organic herbs. They are a fantastic way to elevate your cooking with vibrant flavors and aromas! For general selection and storage information, see our companion card “Herbs”

The Urban Edge Farm grows many different kinds of organic herbs. They are a fantastic way to elevate your cooking with vibrant flavors and aromas! For general selection and storage information, see our companion card “Herbs”