Hi Everyone,
This week’s tips include a few standard preparation tips:
We recommend washing all produce just before use, always.
Savoy Cabbage – a more leafy type of cabbage that is great cooked or raw
Red Cabbage – we’ve been adding red cabbage shredded into salads and loving it.
Also very good in a soup
Yellow Onions – these are sized right for home chefs and have a nice flavor
Blue Potatoes – these all blue potatoes have a great flavor and are featured in this
week’s recipe
White Potatoes – Michigan is known as a great producer of white potatoes since way
back. Also featured in this week’s recipe
Orange Kabocha Squash – a nice firm and thick-meat squash with plenty of sweetness
and full flavor
Buttercup Squash – similar to a kabocha squash in flavor and texture, known to be a
good storage squash
Sunflower Sprouts or Pea Shoots – a year-round fresh item that goes with almost
anything
Here is a fun recipe using the blue and white potatoes – https://jamiegeller.com/recipes/blue-potato-
latkes/