Rainbow Swiss Chard: Who doesn’t love a vegetable with the word “rainbow” in its name? This hearty leafy green is perfect for tucking into cheesy lasagna, adding to soup, and layering on a sandwich.
Rainbow Swiss Chard from Tucson Village Farm.
Spring Carrots: Warm weather comes quickly in Baja Arizona, which means carrot season is short. Keep your eyesight sharp by adding these sweet vegetables to your salad, or make them last a bit longer by pickling them.
Rainbow carrots from Tucson Village Farm.
Beets: These sweet, earthy root vegetables are great for roasting, pickling, and adding to your salad. We’re particularly fond of the way they shine in this grilled cheese recipe.
Beets from Sleeping Frog Farms
Green Garlic: This young, mild garlic shows up at farmers markets for a short time each year. What is it? Garlic that has been harvested early, before its bulbs have fully formed. Green Garlic looks similar to green onions, but with more fibrous dark greens. We use it the same way you might use garlic cloves: roughly chopped and sautéed in a bit of olive oil. It’s also great in this spicy quesadilla.
Green Garlic from Sleeping Frog Farms
Nopales: If you’ve lived in Baja Arizona for long enough, you’ve probably tried nopales, the pads from a prickly pear cactus. Nopales are great in tacos, but we love the way they stand out in this Nopalitos Chopped Salad.