Locally Grown Produce: The Best of the Best
‘Tis the season for fresh, locally grown produce to make its way to John Vena Inc. (AKA one of the best times of year!!). The season is filled with flavorful varieties sourced right over the river in New Jersey. Discover more about the locally grown specialties that offer a wide range of flavor, appearance, and satisfaction for summer menus:
Swiss Chard
Green Swiss Chard: Green swiss chard is the most common variety of swiss chard. When eaten raw, this variety of chard has a very earthy and slightly bitter flavor. Their stalks have a juicier taste to them.
Red Swiss Chard: This variety of swiss chard is typically brighter in color and sweeter in flavor. The bright red stalks, that have a similar taste to a beet, turn into a light pink once cooked and sautéed. Sautéed red chard is a chef favorite due to its versatility in many different dishes.
Rainbow Swiss Chard: This variety of chard stands out for its vibrant colorful stalks. Each bunch contains stalks varying from white, reddish pink, and even gold. The flavor of the colors slightly differs – pink stems tend to be sweeter, while gold stems are usually nuttier. Chefs can also use rainbow swiss chard as a decorative element to showcase its attractive look and vibrant colors.
Kale
Green Kale: Kale is extremely rich in nutrients, making it a local green that helps with immunity, specific ailments, and eye health, among many other benefits. Green kale is commonly used in any type of cooking, whether its boiled, braised, steamed, or stir fried.
Red Kale: This appealing variety of kale has purple stems. Similar to rainbow chard, red kale can be used as a decorative element in dishes due to its vibrant color. This variety is slightly sweeter than green kale and contains hints of pepper and nuts.
Tuscan Kale: A more mild and earthy flavor compared to regular kale, this variety is perfect as the main source of leafy green in raw salads, such as Tuscan Kale and Apple Salad.
Herbs
Basil: Basil is a favorite during the local season for its ability to compliment other seasonal flavors. Its prominently used as a fresh garnish for dishes like soups, sauces, pasta, and more.
Mint: Prized for its cooling taste and refreshing spice, mint is known for its intensely strong aroma and flavor. Mint is also one of the most versatile herbs that can be used in a variety of drinks, entrees, small plates, and desserts. And, let’s be honest, refreshing cocktails are a path straight to the consumers heart, especially on hot summer days. That’s why one of the best applications of mint is a fresh and flavorful mojito.
Italian Parsley: Also known as plain parsley, Italian parsley is the most common variety of parsley. Its leaf is typically more flavorful and not as rugged as curly parsley. Italian parsley tends to have a much stronger, more intense flavor than that of curly parsley.
Curly Parsley: Curly parsley is milder and less intense in relation to the flavor of plain parsley. These unique leaves are very ruffled in appearance and have a slightly bitter and peppery taste. The leaves of curly parsley are often used as a decorative element.
Dill: Known for being very aromatic, this culinary herb is renowned to be a staple paired with pickles and sauerkraut. With a fresh, grassy, and hint of a sweet licorice flavor, this herb definitely elevates the flavor your dish needs, such as Chicken and Broccoli with Dill Sauce or even a Fresh Cucumber Salad, perfect for the summer season.
Other New Jersey Vegetables and Leafy Greens
Arugula: It’s important to note that the local variety is not baby arugula, but mature leaves. Mature arugula has long leaves that are pungent and peppery. It’s the preferred arugula variety for pesto, sauces, and pasta. A common arugula favorite is Strawberry-Balsamic Arugula Salad, all these ingredients make for a perfect sunny day salad. This recipe allows you to truly enjoy the mix of sweet, peppery, and a refreshing taste all in one dish!
Baby Bok Choy: A smaller, more petite variety of bok choy with bulb-like bases and clustered elongated leaves. This variety offers a crunchy texture and a cabbage-like flavor. Baby bok choy consists of a strong variety of vitamins and minerals that offer nutritional benefits to human health, like cardiovascular and eye health.
Methi Leaf: These distinctively bitter, and earthy leaves are prevalently used in substitution to maple products due to their maple flavor being so pronounced!
Local Pennsylvania Specialties
Honeynut Squash: This variety of winter squash is on the smaller side, only ranging from 1 to 1.5 pounds. This small squash is a very sweet and nutty delight. Honeynut is available in the late local season, being the perfect companion for fall comfort foods. Comfort season means comfort food, and recipes such as Honeynut Squash and Apple Cream Soup is everything consumers need for this cozy season.
Chives: This delicate herb is similar in comparison to its relatives- onions, garlic, and leeks. Chives offer a sharp but not overpowering element to dishes because they have a more subtle flavor in relation to its more pungent relatives, and adds a delightful finishing touch to dishes like Pork and Chive Pot Stickers and Chive Stuffed Mini Peppers.
Simply Sweet® Onions: Simply Sweet® Onions are a local variety grown by a cooperative of family farmers in Pennsylvania. They are super sweet and super crisp, very comparable to a Vidalia. This local variety can be roasted, grilled, and caramelized.
