In Season: September - May

How to Store: Keep in refrigerator in airtight container

Recipes:
Cacio e Pepe with Arugula and Lemon
Arugula Salad with Lemon Vinaigrette
Caramelized Onion and Arugula Burger
Radish, Orange, and Arugula salad with Cumin Vinaigrette
Tuscan Tuna Salad with Arugula & White Beans
Wilted Arugula with Garlic

In Season: March - April

How to Store: Trim bottoms and stand spears up in a glass with about an inch of water. Cover tops with a plastic bag. Store in refrigerator.

Recipes:
Perfect Roasted Asparagus
Simple Grilled Asparagus
Lemon Asparagus Pasta
Fettuccine with Asparagus
Roasted Asparagus with Crispy Leeks and Capers
Garden-Fresh Asparagus Soup

In Season: April - October

How to Store: Trim the ends of the stems and place in a jar with about an inch of water. Cover the leaves with a loose plastic bag and leave on your counter at room temperature.

Recipes:
Chopped Caprese Salad
Jammy Egg Heirloom Tomato and Basil Salad

Green beans! Dragon's tongue beans! Asian long beans! Wax beans! Fortex beans! Marvel of Venice beans! Oh my! So many kinds of beans each with their own unique twist. They readily substitute for each other in recipes so try your hand at any of these recipes with the beans you've brought home from market or in your CSA!

In Season: May - November

How to Store: In a sealed container in the refrigerator. Make sure beans are completely dry before storing.

Recipes:
Frizzled Green Beans, Mushrooms, and Onions
Gan Bian Si Ju Dou (Sichuan Dry-Fried Green Beans)
Wax Beans with Garlic and Basil
Grilled Green Beans
Warm Yellow Wax Beans in Bacon Vinaigrette

In Season: February - June, October - November

How to Store: Cut beet greens off and store separately. Greens can be stored in plastic bags in the refrigerator. Roots can be stored dry in an airtight container or in your crisper drawer.

Recipes:
Shredded Beet, Apple, and Carrot Salad
Roasted Beets, Avocado, and Sunflower Seeds
Vinegar-Roasted Beets with Spring Onion and Yogurt
Roasted Beet Salad with Orange Citrus Dressing
Beet, Orange, and Arugula salad
Easy Beet Falafel
Simple Grain and Veggie Salad
Beet Gnocchi
Roasted Beets with Balsamic and Honey
Simple and Delicious Beet Greens
Garlicky Beet Green Pesto
Gluten Free Beet Brownie (trust us)

In Season: May - July

How to Store: Keep refrigerated in an airtight container.

Recipes:
Blueberry Cucumber Summer Salad with Creamy Balsamic Vinaigrette
Blueberry Risotto
Blueberry Cornmeal Tart
Sparkling Blueberry Ginger Mocktail (Non-Alcoholic)

In Season: September - May

How to Store: Keep refrigerated in a plastic bag.

Recipes:
Quick and Easy Bok Choy
Super Simple, Very Green Soup
Bok Choy Soup with Shiitake and Ginger
Grilled Bok Choy with Sweet Soy Glaze
Stir-Fried Baby Bok Choy with Shiitake Mushrooms

In Season: October - May

How to Store: Keep refrigerated in an airtight container.

Recipes:
Super Simple, Very Green Soup
Shaved Broccoli and Fennel Salad with Goat Cheese

In Season: August - March

How to Store: Keep on counter or in a cool dry place at room temperature. Avoid moisture and direct sunlight. Butternut squash can last for months when stored properly.

Recipes:
Quinoa Stuffed Bell Peppers with Butternut Squash and Cranberries
Vegan Butternut Squash Dal

In Season: October - May

How to Store: Keep in the crisper drawer of your refrigerator in a plastic bag or air-tight storage container.

Recipes:
Buttered Cabbage
Easy Roasted Cabbage
Deeply Flavorful Cabbage Soup
Roasted Cabbage with Walnuts and Parmesan
Grilled Cabbage with Spicy Thai Dressing
Classic Cole Slaw
Creamy Cilantro-Lime Taco Slaw
Super Simple, Very Green Soup
Green Cabbage and Cucumber Salad

In Season: May - October

How to Store: Store whole cantaloupes in refrigerator crisper drawer. Store cut cantaloupe in an airtight container.

Recipes:
Summer Tomato and Cantaloupe Salad
Prosciutto and Melon
Spiced Cantaloupe Tea Loaf

In Season: October - May

How to Store: If carrots have their tops, cut off tops before storing roots. Tops can be used for their own recipes or tossed in the compost. To store tops, place in a plastic bag in the refrigerator. To store roots, place in an airtight container. Revive limp carrots by soaking in water for a few hours.

Recipes:
Grated Carrot Salad with Grilled Scallions, Walnuts, and Burrata
Carrot Salad with Harissa, Feta, and Mint
Chicken Soup with Celery, Carrots, and Parsley
Carrot Top Chimichurri
Honey-Orange Glazed Carrots
Maple-Glazed Carrots
Gluten Free Carrot and Cream Cheese Galette
Easy Carrot Cake
Za'atar Maple Roasted Carrots and Chickpeas
Carrot Pie with a Pecan Crust
Barley Risotto with Roasted Carrots

In Season: October - May

How to Store: Place in a loose plastic bag in the crisper drawer. Storing with the stem up can help prevent condensation on the head. Eat within a few days.

Recipes:
Cauliflower Steak with Arugula Pesto
Roasted Cauliflower Pasta
Kung Pao Cauliflower

In Season: November - April

How to Store: Place in an airtight container in the refrigerator. To revive limp celery, submerge in water for an hour.

Recipes:
Chicken Soup with Celery, Carrots, and Parsley
Stuffing with Celery and Onions
Cream of Celery Soup

In Season: October - May

How to Store: Wrap in a damp paper towel or cloth and place in an open or perforated plastic bag. Store in crisper drawer.

Recipes:
Sautéed Rainbow Chard with Garlic and Lemon
Chard, Radish, and Egg Breakfast Bowl
Chard and White Bean Stew
Frittata with Greens
Refrigerator Pickled Chard Stems

In Season: October - June

How to Store: Place in an air-tight container or plastic bag in the refrigerator. Wrap in a damp paper towel or cloth for extended storage time. Greens freeze well when blanched first.

Recipes:
Real-Deal Souther Collard Greens
Vegan Collard Greens
West African Peanut Stew with Collard Greens

In Season: May - October

How to Store: Place in a plastic bag with a dry paper towel or cloth inside. Place on refrigerator shelf, not in crisper drawer.

Recipes:
Smashed Asian Cucumber Salad
Cucumbers in a Spicy Peanut Sauce
Cucumber-Dill Salad with Sliced Red Onions
Cucumber-Kale Green Smoothie
Quick-Pickled Cucumbers with Rice Vinegar
Cucumber Gimlet (Cocktail)
Cucumber Cooler (Cocktail)
Spicy Cucumber Mint Margarita (Cocktail)

In Season: March - May

How to Store: Rinse leaves, dry, wrap loosely in a damp paper towel, and store in an open plastic bag in your refrigerator.

Recipes:
Simple Sautéed Dandelion Greens
White Beans and Dandelion Greens
Dandelion Pesto
Dandelion Greens Soup
Dandelion Green Smoothie

In Season: June - October

How to Store: The refrigerator tends to be a bit too cold for eggplants, but countertops are often a bit too warm. Cook up your eggplant as freshly as you can to enjoy peak freshness. If you need an extra few days, wrap your eggplants in a kitchen or paper towel, place in a paper bag with the top left open, and keep in the refrigerator.

Recipes:
Epic Baba Ganoush
Tortang Talong (Filipino Eggplant Omelette)
Fairytale Eggplant with Pickled Peppers and Cashew Butter
Grilled Whole Eggplant with Harissa Vinaigrette

In Season: November - April

How to Store: Place bulbs in a ventilated bag in the refrigerator. Fennel keeps fairly well for a week or more when stored properly.

Recipes:
Kale Salad with Strawberries and Fennel
Shaved Broccoli and Fennel Salad with Goat Cheese
Roasted Fennel with Sausage and Broccoli
Fennel Soup with White Beans and Chili Flakes
Shaved Fennel Salad with Croutons and Walnuts
Shaved Radish, Fennel, and Parmesan Salad
Pasta with Fennel, Kale, and Lemon

In Season: June - September

How to Store: Store in an air-tight container in the refrigerator. Use as soon as possible. Peas can also be blanched and frozen.

Recipes:
Pink-Eyed Peas Three Ways
Vegetarian Purple-Hull Peas
Field-Pea Hummus (pre-cook your peas)

In Season: June - August

How to Store: Sore at room temperature if eating quickly or in the refrigerator for a few extra days of shelf life. Frozen figs will keep for up to a year.

Recipes:
Fig and Goat Cheese Pizza with Arugula
Honey, Balsamic, & Rosemary Roasted Figs
Fresh Fig and Ricotta Cake
Fig & Tomato Basil Salad
Fig Jam
Roasted Fig Sundae

In Season: October - May

How to Store: Store unwashed head in a sealed plastic bag in refrigerator. Limp heads can be revived by soaking in water for 15 minutes.

Recipes:
Frisée Salad with Dijon Vinaigrette
Frisée Salad with Bacon Vinaigrette
Warm Frisée and Mushrooms
Sautéed Frisée with Anchovies, Buttery Breadcrumbs, and Tahini

Green garlic is just the garlic you know and love, harvested early! When harvested at this immature stage, it is much more tender, brighter, and milder than regular garlic. You can sub in green garlic in any recipe calling for regular garlic. You'll want to use more than is called for since green garlic has a bit of a subtler flavor.

In Season: February - April

How to Store: Green garlic lasts 5-7 days when stored in the refrigerator properly. Wrap it in a damp towel and store it in a plastic bag in the fridge, or keep it refrigerated in a glass with its roots submerged in water.

Recipes:
Green Goddess Soup
Green Garlic Chicken Soup
Creamy Vegan Green Garlic Soup
Green Garlic Potato Salad
Aglio e Olio (Spaghetti with Oil and Garlic)

In Season: August - March

How to Store: Keep the whole uncut Kabocha in a cool dry place or on your counter away from moisture or sunlight. Kabocha in proper storage conditions can keep for up to 2 months.

Recipes:
Simple Roasted Kabocha Squash
Roasted Kabocha with Miso Glaze
Creamy Vegan Kabocha Squash Pudding
Kabocha Squash and Pork Stir-Fry

In Season: October - May

How to Store: Wrap in a paper towel or cloth inside of a plastic bag or airtight container, then place in the crisper drawer.

Recipes:
Baked Kale Chips
Simple Kale Salad
Greek Kale Salad with Creamy Tahini Dressing
Kale Salad with Strawberries and Fennel
Spicy Kale and Coconut Fried Rice
Cucumber-Kale Green Smoothie
Super Simple, Very Green Soup
Lemony Kale and White Bean Soup

In Season: October - May

How to Store: Remove leaves before storing bulbs. If cooking with leaves, store separately in a sealed plastic bag or airtight container. To store bulbs, wrap in a damp (not wet) paper towel or cloth inside of an open plastic bag or sealed perforated bag.

Recipes:
Kohlrabi Home Fries
Roasted Kohlrabi with Goat Cheese and Tarragon
Roasted Kohlrabi with Parmesan
Kohlrabi Slaw
Kohlrabi Potato Leek Soup
Sweet Potato Kohlrabi Risotto

In Season: March - May

How to Store: Place a wet paper towel at the bottom of a plastic bag, with the leeks in the bag root-first and greens sticking out. Place this into your crisper drawer. When stored properly, leeks have an exceptional shelf life and can last weeks.

Recipes:
Potato Leek Soup
Zeytinyağli Pirasa (Turkish-Style Braised Leeks)
Frittata with Leeks and Herbs
Roasted Asparagus with Crispy Leeks and Capers

In Season: September - May

How to Store: Remove any damaged leaves before storing as they will spoil sooner. Wrap head of lettuce in a dish towel or paper towel and place in crisper drawer or sealed plastic bag. For bagged lettuce, store in the refrigerator in container that it came in.

Recipes:
HOW TO BUILD A PERFECT SALAD
Samin Nosrat's Salad Checklist

LITTLE GEM LETTUCE
Little Gem Salad with Lemon Vinaigrette
Super Simple Little Gem Salad
Little Gem Salad with Vegan Ranch Dressing

PANISSE LETTUCE
Panisse is a wonderfully light fluffy lettuce with a delicate texture that shines in bright flavor combinations with lighter dressings like vinaigrettes. Try using it as the base for this Strawberry Salad with Honey Vinaigrette or this Citrus and Blueberry Salad with Lemon Vinaigrette

ROMAINE LETTUCE
Alison Roman's Almost Classic Caesar Salad
Grilled Romaine

BUTTERHEAD LETTUCE
Golden Balsamic Butterhead Salad with Avocado and Radishes
Peach and Butterhead Lettuce Salad with Honey-Shallot Vinaigrette
Larb Gai (Thai Lettuce Wraps)

GREEN CRISP LETTUCE
Crunchy Lettuce Salad with Sesame Dressing
Japanese Restaurant Salad Dressing (pairs wonderfully with Green Crisp lettuce!)

BABY LETTUCE MIX
Strawberry & Feta Salad with Baby Lettuce

Microgreens are a wonderful and nutrient-dense addition to almost any dish! Toss them into your salad, put them in sandwiches, on top of burgers, in burritos and tacos, or add to your sandwich. Throw some on your soup, your veggie bowl, your noodle bowl, or egg breakfast. Add to stir fries and spring rolls, blend into your smoothies, or just sprinkle a few onto any dish as a garnish. They really are so versatile!

In Season: ALL YEAR!

How to Store: Store in refrigerator in the airtight container they came in. Use within a few days.

Recipes:
Spring Hummus Toast with Radishes, Beets, and Microgreens
Microgreens Salad
Mexican Coleslaw
Carrot Coconut Soup with Microgreens
Vietnamese Summer Rolls

In Season: May - September

How to Store: Wrap mint in a damp paper towel or cloth and place in a sealed plastic bag or airtight container in the refrigerator.

Recipes:
Carrot Salad with Harissa, Feta, and Mint
Limonana Mint (Lebanese Minto Lemonade)
Classic Bourbon Mint Julep (Cocktail)
Spicy Cucumber Mint Margarita (Cocktail)

In Season: October - June

How to Store: Store in a sealed plastic bag or other airtight container in the refrigerator. When ready for use, if outer leaves are limp you can peel them back and the center should still be fresh.

Recipes:
Turmeric-Tomato Napa Stew
Charred Napa Cabbage with Fried Ginger and Garlic
Easy Sautéed Napa Cabbage with Sesame Oil, Ginger, and Red Pepper Flakes
Traditional Napa Cabbage Kimchi (fermenting takes some time and effort but is so worth it!)

In Season: May - November

How to Store: Store whole pods in a vented plastic bag or paper bag in the refrigerator. Damp pods will quickly mold. Okra must be used immediately when you see dark ridges and tips appear! Cut okra freezes well without blanching for use later in stews.

Recipes:
Bamia Bil Lama (Egyptian Okra Stew)
Oven-Roasted Okra
Cajun Okra Fries
Southern Fried Okra
New Orleans Creole Gumbo
Vegetarian Gumbo
Okra and Rice Casserole
Sautéed Okra and Tomatoes
Southern Living Succotash

In Season: June - September

How to Store: Store on counter at room temperature, away from sunlight. Keep away from potatoes.

Recipes:
Quick-Pickled Red Onions
French Onion Tart
Greek Sheet Pan Chicken with Roasted Onions

In Season: April - June

How to Store: Because spring onions contain more moisture than cured onions they cannot be stored on the counter. Keep them in the crisper drawer in a sealed plastic bag.

Recipes:
Spring Onion Galette
Spring Onion Potato Salad
Vinegar-Roasted Beets with Spring Onion and Yogurt
Spinach, Mushroom, and Caramelized Onion Goat Cheese Quesadilla
Creamy Caramelized Onion and Potato Soup
Espresso-Brasied Spring Onions

In Season: May-July

How to Store: Store underripe peaches on counter until ripe. Storing in sunlight will speed up ripening process. Ripened peaches can be stored in the refrigerator for a few days but will get a bit wrinkly from dehydration so eat soon! Cut peaches will keep well in the freezer for baking and smoothie use.

Recipes:
Classic Peach Cobbler
Crispy Potato and Peach Salad with Scallion Dressing
Spicy Peach and Chickpea Salad
Spiced Miso Peach Tart
Peach-Pineapple Prosecco Punch (Cocktail)

In Season: August

How to Store: Underripe fruit can ripen at room temperature on your countertop. Place ripe pears in a paper bag in your refrigerator's crisper drawer.

Recipes:
Pear Crisp
Maple Walnut Baked Pears
Pear Salad with Balsamic and Walnuts

In Season: May - November

How to Store: Store in a cloth or paper bag in the refrigerator, or loose in the crisper drawer.

Recipes:
BELL PEPPERS
Traditional Spanish Pisto
Vegetarian Stuffed Bell Peppers
Italian Fried Peppers

CORNO DI TORO PEPPERS
Corno di Toro Peppers with Anchovies and Salsa Verde

SHISHITO PEPPERS
Blistered Shishito Peppers
Roasted Shishito Pepper Sauce
Charred Shishito Mango Salsa
Korean Stir Fried Shishito Pepper Veggie Noodles with Seared Tuna

JIMMY NARDELLO PEPPERS
Read about these amazing peppers here
Fried Jimmy Nardello Peppers
Smoky Pesto Pasta with Manchego Cheese and Jimmy Nardello Peppers

BANANA PEPPERS
Easy Pickled Banana Peppers
Stuffed Banana Peppers
Basil Banana Pepper Jelly

HOT PEPPERS
Homemade Hot Sauce
Homemade Crispy Chili Oil

JALAPEŃO PEPPERS
Cheesy Jalapeño Poppers
Creamy Jalapeño Sauce
Fresh Tomato Salsa

In Season: May - July, November - December

How to Store: Keep in a cool, dry place away from sunlight. Keep in a bowl, paper bag, or basket but avoid storing in plastic. Do not store next to onions, bananas, or apples, and never store potatoes in the refrigerator unless cooked.

Recipes:
Classic Potato Salad
Bombay Potatoes
Potato Masala
Potato and Green Bean Salad

In Season: August - May

How to Store: Remove greens, wrap in a damp towel and place in an airtight container. Radishes can also last for weeks in a sealed jar of cold water, though they may lose some nutritional value this way. If using greens, store separately in a plastic bag or airtight container in the refrigerator. Limp roots or greens can be revived by soaking in cold water for a few hours.

Recipes:
SALAD RADISH & FRENCH BREAKFAST RADISH
Garlic Roasted Radishes
Radish, Orange, and Arugula salad with Cumin Vinaigrette
Buttered Radishes with a Poached Egg
Savory French Toast and Breakfast Radishes

DAIKON RADISH
Spicy Roasted Daikon Radish French Fries
Daikon Radish Chips
Luo Bo Si Bing (Pan-Fried Daikon Radish Buns)
Cubed Daikon Radish Kimchi
Daikon Soup with Tofu and Mushroom

WATERMELON RADISH
Radiant Radish Bowl with Tamari Citrus Vinaigrette
Watermelon Radish Toast with Goat Cheese and Microgreens

In Season: July - December

How to Store: Store uncut squash in a cool, dry place such as a shady corner of the counter, a drawer, or in your pantry.

Recipes:
Mediterranean Spaghetti Squash with Feta and Black Olives
Spaghetti Squash Parmesan
Vegetarian Stroganoff Spaghetti Squash
Spaghetti Squash Pad Thai
Creamed Spaghetti Squash with Browned Butter Walnuts

In Season: October - May

How to Store: Store in refrigerator in a vented plastic bag or container

Recipes:
Super Simple, Very Green Soup
Mushroom and Spinach Toast
Vegan Spinach Artichoke Dip
Spiced Cauliflower Spinach Salad
Easy Spinach Salad with Cranberries, Goat Cheese, and Toasted Walnuts
Saag Paneer (Indian Spinach Curry with Paneer Cheese)
Sabanekh (Lebanese Spinach Stew)

In Season: February - May

How to Store: Store in the refrigerator in an airtight container with a dry paper towel or cloth to absorb excess moisture. Strawberries can be stored in the refrigerator in a paper bag but will have a shorter shelf life.

Recipes:
SALADS
Strawberry & Feta Salad with Baby Lettuce
Strawberry Spinach Salad
Strawberry-Arugula Salad with Balsamic Vinaigrette
Spinach Strawberry Salad with Balsamic Poppy Seed Dressing
Kale Salad with Strawberries and Fennel

SIDES:
Strawberry Salsa

SWEETS:
Roasted Strawberries
Strawberry Cheesecake
Vegan Strawberry Cheesecake Dip
Strawberry Angel Foodcake
Strawberry Crumb Bars
Strawberry Jam

COCKTAILS:
Strawberry Vodka Lemonade
Strawberry-Fennel Paloma

Think of Sugarloaf endive as Radicchio's green cousin. This left green can be subbed in for radicchio or endive in any recipe, eaten both raw for the bitter green lovers or cooked for a more mellow flavor.

In Season: October - March

How to Store: Wrap in a damp towel and place inside a plastic bag in your refrigerator. If outer leaves get limp you can peel them away and the inner leaves should still be fresh.

Recipes:
Roasted Balsamic Radicchio
Chicory Salad with Honey Mustard Vinaigrette
Leek, Radicchio, and Fontina Risotto
Wilted Greens with Warm Apple Vinaigrette

Sunchokes are a curious and under appreciated root vegetable that grows here in Georgia. When eaten raw they have the texture of a water chestnut, and when cooked they develop a starchy texture more similar to a potato. Their flavor is earthy, nutty, and slightly sweet with an artichoke-esque aftertaste, hence their other name "Jerusalem Artichoke"

In Season: November - March

How to Store: Wrap in a paper towel or cloth and store in an airtight container in the refrigerator.

Recipes:
Simple Roasted Sunchokes
Sunchoke Hash with Tarragon and Chickpeas
Wild Mushroom Sunchoke Soup
Sunchoke and Acorn Squash Salad with Miso Vinaigrette
Sautéed Sunchokes with Lemon Herb Tahini

In Season: September - February

How to Store: Leave on counter or in cabinet open to the air at room temperature.

Recipes:
Spiced Carrot and Sweet Potato Soup
Mediterranean Baked Sweet Potato
Burmese Chicken with Sweet Potato
Sweet Potato Salad with Feta Cheese and Tahini
Caramelized Shallot and Sweet Potato Gallette
Miso Sweet Potato Pie with Chocolate Sesame Crust

In Season: July - September

How to Store: Store wrapped in a damp paper towel or cloth inside of a sealed plastic bag.

Recipes:
Sweet Potato Greens in Coconut Cream
Maple-Sauteed Sweet Potato Greens
Asian Stir-Fried Sweet Potato Leaves

In Season: May - October

How to Store: Store on counter in a brown paper bag.

Recipes:
Fresh Tomato Sauce
Traditional Spanish Pisto
Tomatoes Dressed in Toasted Fennel and Anchovy
Heirloom Tomato Galette
Jammy Egg Heirloom Tomato and Basil Salad
Roasted Tomato Sauce

In Season: May - October

How to Store: Store on counter in a brown paper bag.

Recipes:
Tomatoes Dressed in Toasted Fennel and Anchovy
Feel-Good Pasta with Cherry Tomatoes
Coconut Fish and Tomato Bake
Balsamic Cherry Tomato Galette with Roasted Garlic
Chopped Caprese Salad
Marinated Cherry Tomato Burrata
El Gallito (Cocktail)

In Season: Intermittent availability May-November

How to Store: Store on your kitchen counter. If they sit long enough, especially if exposed to sunlight, they may ripen.

Recipes:
Classic Fried Green Tomatoes
Warm Griddled Green Tomato Salad
Pickled Green Tomatoes
Roasted Green Tomato Soup
Green Tomato Gazpacho

In Season: September - May

How to Store: Remove greens from roots. To store roots wrap in a damp paper towel or cloth and place in a plastic bag or airtight container in the refrigerator. If using greens, store separately in a sealed plastic bag or airtight container in refrigerator.

Recipes:
Simple Oven-Roasted Turnips
Hakurei Turnip Salad with Radishes and Bitter Greens
Turnip and Parmesan Chips
Shredded Turnip, Apple, and Carrot Salad
Simple Pan-Roasted Hakurei Turnips
Roasted Hakurei Turnips with Radishes and Greens
Hakurei Turnip Gratin with Fresh Herbs
Soul Food Turnip Greens
Ohitashi (Japanese Blanched Turnip Greens with Savory Broth)

In Season: May - October

How to Store: Store uncut watermelons at room temperature. Once cut, store watermelon in refrigerator either cut into pieces in an airtight container or with plastic wrap/beeswax cloth over the exposed section.

Recipes:
Watermelon Slushies
Watermelon Salad with Feta Cheese
Grilled Watermelon with Lime and Mint
Watermelon Cucumber Salad
Watermelon Sorbet
Watermelon and Corn Salad

In Season: May - November

How to Store: Store in an open plastic bag in your refrigerator.

Recipes:
Zucchini Salad with Pine Nuts and Fresh Herbs
Grilled Zucchini with Tangy Yogurt and Saffron Butter
Traditional Spanish Pisto
Hearty Zucchini Stew with Potatoes
Vegan Zucchini Fritters
Blackened Zucchini Tacos
Ina Garten's Zucchini Gratin
Zucchini Lemon Orzo
Sauteéd Yellow Squash with Herby Topping
Baked Parmesan Yellow Squash