Did you know there are many different varieties of the same vegetable and fruit we rarely get to see in grocery stores and farmer markets that we could use in our cooking, baking and in their raw form? It’s pretty amazing to know there is a lot more out there than what we’ve been typically using and what we are familiar with.
Beets – great for making soups, smoothies, salads, stir fry
- Red (the one you probably know about and the most common)
- White
- Chioggia
- Golden
- Bulls Blood
- Champagne
Mangos – great to eat raw or in salads, salsa, soups, smoothies, drinks
- Keitt (the one you probably see most often in grocery stores)
- Alphonso
- Tommy Atkins
- Ataulfo
- Francique
- Banganpalli
- Mancurad
Limes – perfect for stews and salsa, garnish for beverages, fish, chicken, beef
- Sweet (common)
- Key (common)
- Persian
- Kaffir
- Limequat
- Blood
- Finger
Hybrid Citrus – juice, smoothies, shakes, garnish
- Grapefruits (common)
- Mandarinquats
- Ojai Pixie Tangerines
- Tangelos
- Uniq Fruits
- Calamondins
- Meyer Lemons
- Oro Blancos
Winter squashes – soups, stews, stir fry, sauteed
- Spaghetti (common)
- Butternut (common)
- Acorn (common)
- Sugar Pumpkin
- Carnival
- Kabocha
- Turban
- Delicata
- Sweet Meat
- Blue Hubbard
Pears – great to be eaten raw or made into a jam, sauce, garnish
- Concorde (common)
- Warren
- Yali
- Shingo
- Fragrant
- Starkrimson
- 20th Century
Taproots – perfect for eating raw or made into soups, stews, stir fry, sauteed, baked, mashed
- Radish
- Turnip
- Beet
- Parsnip
- Celery Root
- Carrot
- Rutabaga
- Burdock
- Jicama
Cherries – great to be eaten raw, pie, baking, compote, garnish
- Rainier
- Montmorency
- Bing
- Balaton
- North Star
- Van
- Sweetheart
- Skeena
- Early Richmond
