Sorrel is a green leaf vegetable native to Europe. It is also called common sorrel or spinach dock. In appearance sorrel greatly resembles spinach and in taste sorrel can range from comparable to the kiwifruit (or lemons or a combo) to a more acidic tasting older leaf (due to the presence of oxalic acid which increases as the leaves gets older). Young sorrel may be harvested to use in salads, soups or stews. Young sorrel leaves are also excellent when lightly cooked, similar to the taste of cooked chard or spinach. Older sorrel is best for soups and stews where it adds tang and flavor to the dish.

Though in the same family as dry beans, snaps trade starch and protein for more vitamins A and C. Snap beans are also known as string beans. Up until American botanists figured out how to breed out the tough string that ran along the sides, one always had to remove the strings when preparing beans. You may find purple and/or green snaps in your bag this week. Both taste just about the same. And, if you cook the purples thoroughly, they will turn green as well. Refrigerate beans unwashed in a plastic bag in the crisper drawer. Snap or snip off ends of beans before cooking.

Some people call these sprouts, but we like to call them shoots to distinguish them from the more common and less hardy sprouts like alfalfa. Today's shoots are a mix of sunflower, daikon radish and pea seedlings. They make an excellent stand-in for greens during the winter months in Vermont. We grow them in a sprout room, with artificial light, in our headhouse (connected to our heated greenhouse). Sprinkle them with cheese and toss them with salt, pepper and dressing for a green treat. Store shoots in your crisper drawer, where they'll keep through the weekend.

Round with crinkled leaves, Savoys are the beauties of the cabbage world. Their leaves are more delicate and more loosely packed than their green cabbage cousins. Store as you would other cabbages, unwashed, loosely wrapped in a plastic bag in the crisper drawer. Don't worry if the outer leaves begin to discolor or tear on you, just remove them to expose the perfectly good leaves remaining below.

These are our exciting, first new growth of the season, radish sprouts. Enjoy the first taste of spring! Keep these in the crisper drawer of your fridge.

A member of the Chicories family along with endive and escarole, radicchio resembles a small red lettuce. You can chop radicchio and add it to your salad for some color and extra flavor. It is also quite good brushed with olive oil before tossing on the grill. Try adding some to risotto. Keep unwashed radicchio in a perforated plastic bag in the crisper drawer for up to a week.

These cobs of popping corn are so much fun! You can twist the corn kernels off, starting at the wide end, and use like you would any other popping corn. You can also put the whole ear in a brown paper bag, tape it closed and pop. Listen carefully as the corn pops in the microwave. When the popping slows down, take the bag out and check for progress. If you wait too long, you'll end up with burnt popcorn!