 |
| Top: yellow pattypan, white pattypan, zephyr, straightneck, broccoli, cucumber Bottom: raspberries, tomatoes, green beans, peaches |
yellow pattypan
white pattypan
zephyr squash
straight neck squash
cantaloupe
cucumber
broccoli
raspberries
Blue Lake green beans
Regina peaches
tomatoes
 |
| Top: flying saucer, Armenian cuke, young squash, crookneck, beets Bottom: plums, blackberries, roma tomatoes, kohlrabi |
MEDIUM
Armenian cucumber
flying saucer squash
crookneck squash
beets
young spaghetti squash
blackberries
plums
kohlrabi
extra peaches
 |
| Swiss chard, Chinese green beans, bitter melon, wheat grass, baby squash, cherry tomatoes, leek, corn |
LARGE
Chinese green beans
Swiss chard
bitter melon*
cherry tomatoes
wheatgrass
baby squash
corn
extra raspberries
extra peaches
extra tomatoes
extra roma tomatoes
extra plums
extra kohlrabi
Bitter Melon
A tropical relative of cucumbers, pumpkins, and luffas (yes, your bath scrubby is named after a melon), this is among the most bitter fruits grown. It is also being increasingly researched for health benefits (it features prominently in the cooking of Okinawa, one of the longer lived Japanese islands). The Chinese like to use it in stir-fries, particularly with pork. In Indian cuisine, it goes with potatoes and yogurt. Strong spices like curry, and sour flavors like yogurt / vinegar, help to cut the bitterness. Honestly, I had this vegetable prepared three or four different ways in Japan, and was never super excited to see it on the plate. But I'll try again!
Armenian Cucumber
This isn't actually a cucumber, but a type of muskmelon. Don't bother peeling it. Eat it like a cuke, for a week if it is one of the bigger ones. Crunchy and sweet.
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