1. Fried Green Tomatoes with Easy Remoulade Ingredients: Green Tomatoes, Bell Pepper Mix, Watermelon Radish (Purple Heart) For the tomatoes: Slice green tomatoes about ¼-inch thick and lightly salt them. Set up three bowls: flour, beaten egg, and cornmeal. Dip each tomato slice in flour, then egg, then cornmeal. Fry in about ¼-inch of oil over medium-high heat for 2–3 minutes per side, until golden and crisp. Drain on paper towels. Easy Remoulade:Mix mayonnaise with Dijon mus

1. Crispy Blue Potato & Pepper Skillet Ingredients: Potatoes (Adirondack Blue), Bell Pepper Mix, Green Onions (Yago) Dice the potatoes into small cubes. Pan-fry in olive oil until golden and crispy. Add sliced bell peppers and cook until tender. Stir in sliced green onions during the last minute. Season with salt, pepper, and smoked paprika. 2. Cherry Tomato & Fennel Roast Ingredients: Cherry Tomatoes (Mix), Fennel (Dragon), Bell Pepper Mix, Green Onions (Yago) Slice the fenn

1. Crispy Potato & Okra Skillet Ingredients: Potatoes (Lehigh), Okra Mix (Carmine Splendor/Jambalaya), Shallots (Conservor/Crème Brûlée), Parsley (Wega) Dice potatoes into small cubes. Pan-fry in olive oil until golden and nearly tender. Add sliced okra and shallots and cook until lightly browned. Season with salt, pepper, and smoked paprika. Finish with fresh chopped parsley. 2. Roasted Tomato & Beet Salad Ingredients: Slicer Tomatoes (Black Angel/BHN-589), Red Beets (Merlin

1. Roasted Tomato & Fennel Potatoes Ingredients: Potatoes (Adirondack Blue), Cherry Tomato Mix, Fennel (Dragon), White Onion (Sierra Blanca) Cut potatoes into small wedges and slice fennel and onion. Toss everything with olive oil, salt, and pepper. Roast at 425°F for 25–30 minutes. Add whole cherry tomatoes during the last 10 minutes. Serve as a colorful roasted vegetable side. 2. Tomato & Pepper Fennel Skillet Ingredients: Roma Tomatoes (Midnight Roma), Pepper Mix, Fennel (

1. Crispy Potato & Okra Hash Ingredients: Yellow Potatoes (Lehigh), Okra Mix (Carmine Splendor/Jambalaya), Bell Pepper Mix, Red Onion (Cabernet) Dice potatoes and cook in olive oil over medium-high heat until browned and nearly tender. Add sliced okra, peppers, and red onion. Cook until the vegetables are browned and tender. Season with salt, pepper, and smoked paprika. Serve as a breakfast hash or easy side dish. 2. Heirloom Tomato & Pepper Panzanella Ingredients: Summer Cri

1. Thai Basil Potato & Pepper Hash Ingredients: Potatoes (Huckleberry Gold), Shishito Peppers, Poblano Peppers, Shallots, Thai Basil Dice potatoes and sauté in olive oil until golden and tender. Add sliced shallots, shishito peppers, and poblano peppers. Cook until the peppers soften and begin to char. Season with salt and pepper. Finish with chopped Thai basil and serve warm. 2. Roasted Tomato & Poblano Salsa Ingredients: Roma Tomatoes (Sunrise Sauce), Greenhouse Slicer Toma

1. Adirondack Blue Potato & Roasted Garlic Hash Ingredients: Adirondack Blue Potatoes, Yellow Onion (Calibra), Garlic (Music) Dice the potatoes and onion. Toss with olive oil, minced garlic, salt, pepper, and smoked paprika. Roast at 425°F for 30–35 minutes, stirring halfway through. Serve with eggs for breakfast or as a hearty side dish. 2. Summer Lettuce & Tomato Salad Ingredients: Summer Crisp Lettuce (Gordini), Greenhouse Slicer Tomatoes (BHN-589), Yellow Onion (Calibra)

1. Roasted Potato & Eggplant Skillet Ingredients: Yellow Potatoes (Natascha), Eggplant Mix (Thanos/Annina), White Onion (Sierra Blanca) Dice the potatoes, eggplant, and onion into bite-sized pieces. Toss with olive oil, garlic, salt, pepper, and Italian seasoning. Roast at 425°F for 30–35 minutes, stirring halfway through. Serve as a hearty side dish or breakfast hash. 2. Batavian Garden Salad Ingredients: Batavian Lettuce (Muir), Yellow Roma Tomatoes (Sunrise Sauce), Cherry

1. Thai Basil Garden Salad Ingredients: Summer Crisp Lettuce (Fusion), Heirloom Tomatoes (GinFiz/Dr. Wyche's Yellow), Cucumbers (Gateway), Thai Basil (Queen Thai Siam) Tear lettuce into bite-sized pieces. Slice tomatoes and cucumbers. Tear fresh Thai basil leaves over the salad. Drizzle with olive oil, rice vinegar, salt, and black pepper. Toss gently and serve immediately. 2. Cucumber & Carrot Thai Slaw Ingredients: Cucumbers (Gateway), Carrots (Dragon), Red Onion (Cabernet)

1. Summer Garden Chopped Salad Ingredients: Summer Crisp Lettuce (Fusion), Cucumbers (Katrina), Greenhouse Slicer Tomatoes (Estiva), Red Onion (Cabernet) Chop lettuce into bite-sized pieces. Dice cucumbers and tomatoes. Thinly slice the red onion. Toss with olive oil, red wine vinegar, salt, and black pepper. Serve chilled. 2. Roasted Adirondack Blue Potatoes with Lime Basil Ingredients: Potatoes (Adirondack Blue), Lime Basil, Red Onion (Cabernet) Cut potatoes into wedges. To

1. Rainbow Crunch Garden Salad Ingredients: Summer Crisp Lettuce (Purple Fusion), English Cucumbers (Poniente), Carrots (Mokum), Celery (Tango), Pepper Mix Tear the lettuce into a large bowl. Slice cucumbers, celery, carrots, and peppers thinly. Toss with olive oil, lemon juice, salt, and pepper. Chill for 10 minutes before serving. 2. Roasted Eggplant & Summer Squash Medley Ingredients: Eggplant (Thanos or Annina), Squash/Zucchini Mix, Pepper Mix, Carrots (Mokum) Cut all veg

1. Lime Basil Cucumber Salad Ingredients: Summer Crisp Lettuce (Purple Fusion), English Cucumbers (Margarita), Basil (Lime), Dill (Teddy) Tear lettuce into bite-size pieces. Slice cucumbers into thin rounds. Chop lime basil and dill. Toss with olive oil, fresh lime juice, salt, and pepper. Serve chilled for a refreshing summer salad. 2. Summer Squash & Pepper Skillet Ingredients: Summer Squash (Butterfingers/Zephyr), Pepper Mix, Swiss Chard (Bright Lights), Basil (Lime) Slice

1. Thai Basil Garden Salad Ingredients: Summer Crisp Lettuce (Purple Fusion), Cucumbers (Demeter), Thai Basil (Queen Thai Siam), Summer Squash (Butterfingers/Zephyr) Tear lettuce into bite-size pieces. Thinly slice cucumbers and shave summer squash into ribbons. Roughly chop Thai basil leaves. Toss with a dressing of lime juice, olive oil, honey, salt, and pepper. 2. Garlicky Greens & Squash Sauté Ingredients: Dino Kale (Dazzling Blue), Swiss Chard (Bright Lights), Summer Squ

1. Rainbow Crunch Cabbage Salad Ingredients: Red Romaine Hearts (Thurinus), Cabbage (Farao), Carrots (Mokum), Cucumbers (Katrina) Shred cabbage and carrots. Chop romaine and slice cucumbers thinly. Toss together with olive oil, apple cider vinegar, salt, and pepper. Let sit for 10 minutes before serving to soften the cabbage slightly. 2. Summer Squash & Broccoli Stir-Fry Ingredients: Summer Squash (Butterfingers/Zephyr), Broccoli (Amadeus), Celery (Tango), Carrots (Mokum) Sli

1. Summer Crunch Chopped Salad Ingredients: Green Romaine Hearts (Salvius), Cucumbers (Demeter), Celery (Tango), Turnips (Hakurei) Chop romaine into bite-size pieces. Dice cucumbers, celery, and turnips. Toss with olive oil, lemon juice, salt, and pepper. Chill for 15 minutes before serving for extra crispness. 2. Roasted Broccoli, Cauliflower & Summer Squash Ingredients: Broccoli (Amadeus), Cauliflower (Earlisnow), Yellow Summer Squash (Butterfingers) Cut vegetables into sim

1. Crunchy Garden Salad with Turnips & Radish Ingredients: Oakleaf Lettuce, Cucumbers, Hakurei Turnips, Radish Tear lettuce into bite-size pieces. Thinly slice cucumbers, turnips, and radishes. Toss with olive oil, lemon juice, salt, and pepper. Chill before serving for extra crunch. 2. Garlicky Dino Kale & Cauliflower Skillet Ingredients: Dino Kale, Cauliflower, Garlic (optional) Cut cauliflower into small florets and sauté in olive oil until golden. Add chopped Dino kale an

1. Rainbow Beet & Lettuce Salad Ingredients: Green Oakleaf Lettuce (Bauer), Red Butter Lettuce (Salanova), Beets (Avalanche & Merlin), Radish (Easter Egg II) Roast or boil beets until tender, then slice thinly. Tear both lettuces into a bowl. Add sliced radishes and beets. Toss with olive oil, balsamic vinegar, salt, and pepper. 2. Zucchini & Kale Garlic Sauté Ingredients: Zucchini (Dunja), Lacinato Kale (Dazzling Blue), Garlic, Collard Greens (Top Bunch 2.0) Slice zucchini i

1. Kale & Radish Crunch Salad Ingredients: Kale Salad Mix (Kalebration), Radishes (Easter Egg II), Carrots (Bolero), Green Onions (Deep Purple) Chop kale salad mix finely. Thinly slice radishes and green onions; shred carrots. Toss with olive oil, lemon juice, salt, and pepper. Massage the kale briefly to soften before serving. 2. Garlicky Leek, Swiss Chard & Dino Kale Sauté Ingredients: Swiss Chard (Bright Lights), Dino Kale (Mamba), Leeks (Biker), Garlic (optional) Slice

1. All-Star Lettuce & Radish Crunch Salad Ingredients: Lettuce Mix (All-Star Gourmet), Radishes (Easter Egg II), Carrots, Parsley Chop lettuce and slice radishes thin. Shred carrots and add to the bowl. Toss with chopped parsley. Dress with olive oil, lemon, honey, and black pepper for a bright, crisp salad. 2. Sautéed Collards & Kale with Caramelized Carrots Ingredients: Collard Greens (Top Bunch), Curly Kale (Westlandse Winter), Carrots Slice carrots and sauté until light

1. Purple Broccoli & Garlic Sauté with Swiss Chard Ingredients: Broccoli (Purple Magic), Swiss Chard (Bright Lights), Garlic (Music), Leeks (Biker) Slice leeks and sauté in olive oil until soft. Add minced garlic and cook 30 seconds. Add broccoli florets and cook until crisp-tender. Stir in chopped Swiss chard and cook until just wilted. Season with salt, pepper, and lemon. 2. Savoy Cabbage & Sweet Potato Skillet Ingredients: Sweet Potatoes (Covington), Savoy Cabbage (Famos