Stuck? Try these vegetables that don't readily fit the categories outlined in this section.


An early spring vegetable, asparagus grows up from crowns under the soil. Once it's planted, it volunteers itself year after year. Try roasting it with a little fresh goat cheese, olive oil, and salt and pepper

Brussels sprouts highlighted.jpg

Brussels Sprouts
Brussels sprouts are no longer a vegetable to be feared! Fresh Brussels sprouts are crisp and sweet, much like cabbage. The key is to avoid overcooking them. Try this unconventional but delicious Brussels sprouts with tofu or this fresh hash.

Cajun jewel okra highlighted.jpg

Cajun Jewel Okra
The fatter green okra shown here are Cajun Jewels. A little more tender than their burgundy cousins, these okra make excellent additions to soups and stews, thickening the broth as they cook. To reduce the "sliminess," try grilling or frying them whole.

Celery highlighted.jpg

We grow two varieties of celery on the farm, Ventura and Redventure celery, and neither resemble the supermarket variety. Our celery tends to be thinner-stalked, but more potent in flavor and nutrients. Redventure is a red-tinged variety. Use the stalks in recipes calling for celery, adjusting for the more concentrated flavor. Dry and save those tops for a home-made celery salt or to crinkle directly into soups.


Red Burgundy Okra
Red Burgundy okra is a larger okra variety with striking flowers and pods. To reduce the 'sliminess' of okra, try cooking or grilling it whole. Or, harness that slime and use okra to thicken gumbo or soup!