Green Shoots for New AmericansRefugee Agricultural Program

Journey’s End Refugee Services, Inc.

Vegetable ID

Having trouble identifying a Green Shoots vegetable, fruit, or herb?We hope that a scroll through the pictures on this page will help you learn

more about the produce that may be grown at theGreen Shoots Farm.

At the bottom of the page, find information about how you can purchase some of these plants as seedlings – to grow in your own garden in the ground

or even in containers!

BEANS

Yard Long BeansStickless Wonder Asparagus, a subtropical Asian variety.

The pods are edible, and can be prepared like regular green beans with a slightlylonger cooking time. Yard long beans generally stay crunchier than traditional green

beans when cooked. Try chopping them into small pieces and sauté with ginger,turmeric, chili powder, and salt for an Indian-style dish. Here are two Asian-themed

recipes: crunchy long beans with sesame seeds and stir fried long beans.

Green BeansWe grow a variety of green beans at the Green Shoots farm.

Pictured here are Snap Beans.  They are plump, dark green beans - great fresh or preserved for winter! Follow these links to learn how to freeze, can, or pickle fresh green beans.

Indy Gold Bush BeansEnjoy these just like you would fresh picked green beans! They also

freeze well if blanched first - great for eating local in the winter months!

Winged beansWinged beans are a tropical legume, traditionally grown by Green Shoots

farmers from both Bhutan and Burma. If you like coconut youhave to try this Thai salad recipe.

BEETSOne of the best things about beets is that the entire plant is edible ~ roast, mash, or cook the

roots however you like and use the greens in a wilted salad! Not crazy about beets? Check out some of our recipes below - they might surprise you.

Green Shoots farmers grow a variety of round, red beets. Among these are Bull’s Blood and Merlin. The dark color of these beets make the great for mashed beets. Simply boil the beetroots

until fork tender, then drain the water, remove the skins and return to your pot or foodprocessor.  Add butter and garlic, or greek yogurt, cooked carrots, or anything else you

fancy! If you have some sweet potatoes on hand, try this brunch recipe for red flannel hash, no time for brunch? try this sweet potato and red beet mash! If you find yourself with more beets

than you can enjoy, try pickling them.  They make great gifts, and last for a long while.

Chioggia Guardsmark BeetsAlso commonly called "candy cane beets" because of their striped insides. They are beautiful

roasted with the greens sautéed. Or roasted and added to a beet arugula salad!

Touchstone Gold BeetsCook as you would other beets and enjoy their crisp golden color.

BROCCOLI

Belstar BroccoliTraditional broccoli variety, eat raw, sautéed, steamed or roasted.

Spring RaabIn the broccoli family, the entire stem of spring raab is edible right down to the bottom,

including the tiny yellow flowers which have a nutty flavor. Try this Sauteed Spring Raab and Farro recipe for a great delicious and nutritious side dish.

CABBAGE

IntegroThis Red cabbage is beautiful in slaw. Try this recipe for tempeh tacos with red

cabbage slaw.

Taiwanese Cabbage

Taiwanese cabbage requires very little time to cook. Once chopped, it can be added to a stir fry, tossed for one minute, and then served. It is also great steamed and drizzled with a small

bit of soy sauce, or try this Braised Cabbage Dish.

CARROTS

We grow two types of orange carrots at the Green Shoots farm.Pictured above is the Napoli variety, we also grow Nectar. Fresh carrots have so much more

flavor than store bought, so be sure to try them raw before cooking.

CUCUMBERS

Chai LaiA small oriental hybrid variety with a fine, crispy skin. These cucumbers are grown traditionally by

the farmers from Bhutan and Burma.

Bitter Melon- also known as Bitter Gourd and Bitter Cucumber

Whatever you call it - it is bitter! It is also rumored to be one of the healthiest vegetables on the planet. A taste undesirable to many Americans, bitter melons are commonly used in Asian dishes

with scrambled egg, tomatoes, and onions. To prepare: slice them lengthwise and core - removing and discarding the white pith and seeds.  Soaking them in a brine solution and

rinsing before eating lessens the bitterness. Try adding them to a cold cucumber salad with a spicy vinegar dressing.

Japanese CucumberThis variety is called Hybrid Soarer and is excellent for slicing and pickling.

Marketmore & Corinto CucumberClassic slicing varieties for salads or with a dip.

EGGPLANT

Asian BeautyThis Chinese variety is long and slender and very popular in Asian farm markets.

Southern PinkThis Indian variety is round with pink skin. It has a low seed content and is great for

cooking. Try a traditional eggplant parmesan recipe and serve with pasta or a fresh salad.

Shoya LongThis long and slender Japanese variety has very dark skin and purple innards. It is one of

the most popular eggplant varieties in Japan.

Violet PrinceThese bite-sized eggplants with purple and white skin originate fro Thailand. Enjoy curry?

Try this thai eggplant curry recipe.

Japanese EggplantThese eggplant are long and slender.  They are great for slicing lengthwise and

grilling. Drizzle a little olive oil and salt on or try this spicy grilled eggplant recipe.These are also delicious in this eggplant pasta dish.

RositaThis variety is about 8 inches long and 4 inches wide, with white sweet flesh, perfect for

gourmet dishes. Try this recipe for a goat cheese tower.

Kermit Eggplant or Petch SiamThese eggplants are amazing - try removing the tops and microwaving them.

Then remove the seeds and stuff with roasted garlic and bacon.

GOURDS

Green Giant – Bitter GourdThese gourds, traditional in Bhutan, are used in stir fry with rice and curry.

Snake GourdBest used as young fruits, these gourds are easy to use in numerous recipes and have a mildly

sweet flavor.

Calabash Gourd – India GlobeThe white soft flesh is very tender and delicious, suitable for stir-frying and soup cooking.

Calabash Gourd – Bottle GourdWith multiple uses, if these gourds are picked while still immature, they can be cooked just like squash. If left on the vine to harden the hard wooden shell can be made into a drinking gourd

or carved into a birdhouse.

GREENS

Roselle Leaf, also known as Burmese Sorrel.Around here it is most commonly referred to by its Burmese name: Chin Baung.  Like

other sorrel varieties it has a mild citrus flavor. Unlike most other crops, Chin Baung thrivesin the heat of summer.  Try this Burmese recipe for fried chin baung, or chop and add

raw to salads!

Collard GreensCollards are a tough, dark green leafy crop with round white stalks.  A simple way to prepare them is to saute in a little oil.  As a general rule, it is best to remove the stems before eating.

Collards are fantastic as wraps - replacing the tortilla.  If you don't enjoy raw collards, try blanching them for two minutes before using as a wrap.  Marinating in lemon juice & olive oil for

an hour or two also helps soften the greens.

Swiss ChardOriole Organge, Fordhook Giant, and Rhubard Swiss chard mixed together make for a beautiful and colorful salad. Unlike collard greens which have rounded stalks, the stalks of chard are half-

moon shaped (like celery). Chard can be cooked like spinach, or eaten raw.  It holds up well in casseroles too. Here are a few simple & delicious chard recipes that take advantage of other

seasonal ingredients. Try this recipe for swiss chard chips if you are looking for something a little different.

Ripbor KaleAlso known as Dinosaur Kale, the leaves are curled at the edges with long stems that should be

removed before cooking as they take longer to cook than the leafy green part of the plant. It always helps to massage your kale with your hands for a few minutes - especially if serving it

raw. Sauté kale with fresh garlic and sprinkle with lemon juice and olive oil before serving or try making these kale chips. Try it raw with this ricotta cheese kale salad.

Mustard GreensThese greens taste like spicy arugula when raw.  Cook them and the flavor mellows, but retains it's

unique flavor.  If this is your first time cooking mustard greens we suggest trying this simple recipe. If you are feeling a bit more adventurous, this balsamic-glazed chick pea and mustard

green recipe is fantastic.

MizunaThis wok sautéed mizuna recipe takes advantage of a number of locally available items like

summer squash, onions, carrots, garlic, eggs, swiss chard, chicken, and mushrooms!

Long White Pac ChoiOther spellings include Pac Choy and Bok Choy. Both stems and leaves are edible,

and can be used together in stir-fries, braised, or steamed. Here is a Burmese stir-fry  recipe. Or check out this recipe for curried bok choy with broccoli and tofu.

TatsoiTatsoi is another Asian green, similar to pac choi, but has smaller leaves and thinner stalks. Try

this fantastic tatsoi recipe or cook the leaves as you would spinach.  The stalks take a bit longer to cook than the greens, and add a nice texture to dishes featuring leafy greens.

SpinachCorvair and Tyee are sweet spinach varieties available in Spring and Fall, taking

a little break during peak summer heat. Use in stir-fries, casseroles, or eat raw in salads or smoothies!

KOHLRABI

KohlrabiRoasted kohlrabi is always a winner, pair yours with

some hearty root veggies like carrots and beets or onions.They are also fantastic stuffed. Although Kohlrabi comes in

greens, whites, and purples, the inside flesh is always white.This recipe for creamed kohlrabi is similar to a warm potato salad.

OKRA

Clemson SpinelessThe flowers of the okra are a beautiful white and deep red. Check out this green

gumbo recipe.

SCALLIONS, ONIONS, & GARLIC

Parade Green Onion or Scallions

LeeksTadorna (pictured above) and Giant Musselburgh Leeks are amazing. They have a delicate

buttery flavor. Use them as you would onions. If this is your first timecooking leeks - watch this video to learn how to clean them.

Cabaret Red OnionThese medium-large globe shaped onions are great raw in salads, pickled in a cold dish, sautéed

in a stir-fry or try this Cabernet-Red Onion Jam.

Cortland OnionYour basic sweet yellow onion, great for stir-fries, Italian dishes, caramelized on a sandwich or

roasted with potatoes.

GarlicThe garlic you will see at market or in your CSA will be much cleaner

than these! Fresh garlic will be a little different than the sterilized grocerystore garlic.  This stuff is juicy and has a much deeper flavor. Garlic keeps

best if stored in a cool dark place.

Garlic ScapesThis delicate crop is actually the flowering stalk of hard-neck garlic varieties.  The flowers are

removed to encourage the plant to put energy into bulb development instead of flowering. Mostgarlic growers simply cut the flower heads off, but if farmers take the time to gently pull the

flowers from the plant, a long slender stalk is released. The lighter the color, the more tender the scape. Simply cut off and discard the flower and use the long stalks as you would

garlic or leeks.  If you want to try something special we suggest a garlic scape pesto orthis seriously amazing garlic scape and strawberry dressing.

PEAS

Sugar Snap Peas

We are especially fond of the plump little Sugar Ann variety ~ snap off the ends& eat them fresh with hummus or chopped and tossed in a salad.  They cook

quickly, so if you are throwing them in a stir-fry, do so for just a minute or two!

HOT PEPPERS

Jalapeno PeppersJalapenos are one of the most popular hot peppers, maybe because you can stuff

them with cheese, wrap them in bacon, and grill 'em! (like this).These turn from red to green when ripe.

Thai Super ChiliThese are some of the hottest peppers we grow on the Green Shoots Farm. Small and very powerful,

they are super popular in many Burmese dishes. They turn red when ripe.

HabaneroThese small orange peppers are very spicy and pack a deliciously powerful punch. Great in

relishes or used for roasting, they have a unique smoky flavor unlike the jalapeno or chili peppers.

SWEET PEPPERS

Olympus BellThis is your standard sweet heirloom bell pepper.

Sweet ChocolateThese sweet peppers start off green, turning a purplish chocolaty color when mature.

PUMPKINS

Big Doris Jack O’LanternGreat for Jack O’ Lanterns, these pumpkins can get up to 40 pounds. With great uniformity and

a burnt orange color, the hefty stem makes a great handle and perfect for Halloween.

Tom FoxAlso great for carving, these medium sized pumpkins grow to be 12-20 pounds and also have

great handles. Both varieties of pumpkin will be a great addition to your fall vegetable routine.

RADISHES

Daikon RadishesThese are long, white, carrot-shaped radishes from East Asia. Daikon radishes are high in vitamin C

and can be stored in a cool place without their tops for many weeks. These radishes have a crisp texture and vary from sweet and mild to hot flavored depending upon temperature, soil conditions,

and stage of growth. If you find the smell of cooking daikons unpleasant, peeling them prior to cooking will help.  They are also enjoyable grated raw on a salad or in a wrap.

At Green Shoots Farm we grow a large variety of radishes including Nero Tondo (a dark, blackish round variety), Rudolf Radish (a smaller, round, red variety), Red Meat Radish (also known as Watermelon Radish because of their green outside and pink insides) and Misato Rose Radish.

SUMMER SQUASH

Partenon ZucchiniCook these like you do regular zucchini (below) or

try this recipe for penne with creamy golden zucchini.

Squash BlossomsThese delicate yellow flowers from squash plants are a special treat.  They must be

carefully harvested at the proper maturity and time of day in order to be enjoyed fully.Generally you will see only the male flowers at market, as female flowers turn to fruit

and are therefore not harvested.  Here are a few recipe options to try: squash blossom quesadillas, summer harvest pasta, and

fried squash blossoms with sausage and goat cheese.

WINTER SQUASH

Green AcornThese little squash are perfect for roasting and stuffing. Read this Roasted Corn Pudding recipe

for inspiration.

Waltham ButternutRoasted, baked, in pie or soup - butternut squash is a delicious treat come autumn.

Mollie Katzen's curried squash, mushroom, and orange soup is a fantastic twist ontraditional squash soups. And her Arabian squash casserole is equally delicious. If

you find dealing with these thick-skinned squash, watch this video for some quick tips!

DelicataThe flesh is very similar to a butternut, but the skin is easily cut and can even be eaten. Here is

a recipe for delicata squash and roasted mushrooms with thyme.For a sweeter dish try this baked with brown sugar recipe.

TOMATOES

Goldie – Ground CherriesThis old-fashioned tomato family member bears 1/2- 3/4" sweet golden berries inside papery husks, resembling small, straw-colored Japanese lanterns. The flavor is quite sweet and a bit

wild.

Cherokee Purple

German Johnson

Golden Nugget

Amish Paste

Red Tall Vine

Purple Bumble Bee

Sunrise Bumble Bee

Washington Cherry

Oregon Spring

TURNIPS

Purple Top White GlobeEat the roots raw or cooked, or braise the turnip greens like something in this Braised Turnip

Greens recipe.

Gold Ball Turnip

HERBS

Purple BasilThis purple sweet basil adds a bit of color to any traditional basil

dish like pesto.  When used as an vinegar or oil infusion it gives off abeautiful purple tint (which makes for great, inexpensive gifts!)

Dolly BasilLike other herbs, basil freezes well.  If you have access to a food processor, toss together your

basil and a little olive oil. Place spoonfuls of the processed mixture on a cookie tray.  Once frozen, remove to an airtight container and store in the freezer for up to a year. When you need a quick

meal - just grab a cube from the bag. It will quickly soften, and with the addition of fresh parmesan cheese and a little additional olive oil, your pesto will be ready before your pasta is

through boiling!  You can still freeze herbs without a food processor.  Try this whole leaf or ice cube method.

Marino CilantroSince cilantro doesn't do well in the peak summer heat, get extra

this spring and freeze it.  This way you will have plenty onhand for salsa when tomato season rolls around mid-summer!

DillIf you find yourself with an abundance of this wispy fern-like herb, throw some in a jar ofvinegar and let sit for a few weeks in your fridge. Remove the dill & the vinegar keeps for

months and months, and is great to have on hand as a light summer dressing for pasta andpotato salads! Dill also pairs well with fish and adds great flavor to this cornbread recipe.

LemongrassLemongrass has an excellent flavor that pairs well with a variety of dishes. Remove the

outermost layer as well as the very bottom and top of the plant before cooking.  It is bestto leave the lemongrass whole or in large pieces so that it may be removed before serving.Try bending a few stalks in half, and tying the bunch with a piece of string.  This is a good

lemongrass chicken soup recipe, as it easily allows for you to use any veggies on hand.For a refreshing treat - try this iced lemongrass tea.

MintThe mint grown on the Green Shoots farm is your traditional mint. Use mint in a number of recipes including Zucchini, Mint and Yogurt Dip or use to freshen up a cold summer drink.

Giant of Italy ParsleyTry using your parsley in a pesto dressing - it stores

well and is great for potato and cold pasta salads.

German Winter ThymeThis standard variety of thyme is a great culinary or ornamental herb. The flowers can be used

in potato dishes and salads.

RosemaryAlong with the many health benefits, rosemary is a great herb for Italian dishes either fresh,

dried, roasted or fried. It can also be used in teas, or just for it’s delicious fragrance.

SEEDLING SALES!We sell seedlings for spring and summer vegetables beginning in May of 2015.

All seedlings are grown from Organic Seed using Organic Potting Mix.Seedlings will be sold during CSA pick-ups times – Tuesdays 2-6pm – at the Green Shoots Farm

as well as at the ECMC Farmer’s Market – Friday’s 10-2pm, starting on June 5th.

Everyone who purchases seedlings from the Green Shoots for New Americans Program will be invited to our Home Garden Workshops, hosted on the farm once a month, May through

August. These workshops will help home gardeners in site planning, planting, and garden maintenance. A $10 donation is encouraged for each workshop, funds raised from workshops

will be returned to the Green Shoots for New Americans program.

For more information about the veggies that can be found at the Green Shoots Farm contact the Program Manager – Kyla Jaquish – at kjaquish@jersbuffalo.org or (716) 262-5308.