1. Garlic Bok Choy & Swiss Chard Stir-Fry Ingredients: Bok Choy (Shikibu/Black Summer), Swiss Chard (Bright Lights), Baby Kale (Kalebration Mix) Chop the bok choy, chard, and baby kale into bite-sized pieces. Heat olive oil in a skillet and sauté minced garlic for 30 seconds. Add the bok choy stems and cook for 2–3 minutes. Add the leafy greens and cook until wilted and tender. Season with soy sauce, black pepper, and a squeeze of lemon juice. 2. Peppery Arugula & Hakurei Tur

1. Roasted Eggplant & Poblano Tacos Ingredients: Eggplant Mix (Annina/Thanos), Poblano Peppers, Green Onions (Deep Purple), Parsley (Wega) Dice the eggplant and poblano peppers, removing the poblano seeds for less heat. Toss with olive oil, cumin, salt, and pepper. Roast at 425°F for 20–25 minutes, until tender and browned. Serve in warm tortillas and top with sliced green onions and chopped parsley. Add sour cream, cheese, or salsa if desired. 2. Golden Beet & Oakleaf Salad

1. Roasted Eggplant & Pepper Bowls Ingredients: Eggplant Mix (Annina/Thanos), Pepper Mix, Red Beets (Merlin), Green Onions (Yago) Dice eggplant, peppers, and peeled beets into bite-sized pieces. Toss with olive oil, salt, pepper, and garlic powder. Roast at 425°F for 25–35 minutes, stirring halfway through, until tender and browned. Top with sliced green onions. Serve over rice, quinoa, or couscous if desired. 2. Crunchy Beet, Radish & Oakleaf Salad Ingredients: Red Beets (Me

1. Crispy Potato & Shishito Pepper Hash Ingredients: Potato Mix, Shishito Peppers, Purple Bell Pepper, Cherry Tomatoes, Collard Greens Dice potatoes and roast or pan-fry until crispy and golden. Add sliced bell pepper and whole shishito peppers; cook until softened and blistered. Stir in chopped collard greens and cook until tender. Add halved cherry tomatoes during the last few minutes. Season with salt, pepper, and a little smoked paprika if you have it. 2. Southern-Style C

1. Tomato & Eggplant Skillet Ingredients: Eggplant (Annina/Thanos), Cherry Tomato Mix, Bell Pepper Mix, Green Onions (Yago), Parsley (Wega) Dice the eggplant and slice the peppers. Sauté eggplant in olive oil until lightly browned. Add peppers and cook for 3–4 minutes. Add halved cherry tomatoes and simmer until softened. Finish with sliced green onions, chopped parsley, salt, and pepper. Serve over rice, pasta, or crusty bread. 2. Butter Lettuce & Kale Crunch Salad Ingredien

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