Mariquita Farm’s Community Supported Agriculture

Photo-Gallery
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	3 colors of beets julia's photo essay on an easy preparation of these beets
	2 kinds of basil: Greek on the left and Genovese on the right
	Borage Leaves: a cooking green. Many restaurants are using these for ravioli filling and other cooking greens uses.
	White Beet: just like a red or gold or chioggia beet, but no bleeding like in a red beet! Beet Recipes
	Genovese Basil: the classic basil. Basil Recipes
	Broccoli di Cicco: This is a cutting broccoli, a true broccoli, an old fashioned variety, sometimes called 'sprouting Roman broccoli'
	This is Brocolo Cavolo, a very tender kale-like green grown from seed that Victoria from A-16 in SF brought back for us.
	Broccli Romanesco: it's got little conical florets. It's an heirloom vegetable, and all three examples in this photo are romanescos.
	Basil, several varieties
	This is young Genovese Basil, it's just getting it's true leaves.
	These are Colored Bell Peppers.
	These are Danish Carrot Beets, they are a classic red beet, and are called "carrot" beets because of their shape.
	A young Broccoli di Cicco bush showing large terminal bud
	Broccoli di Cicco After the first harvest the lateral shoots begin to branch out.
	This is a broccoli plant at High Ground Organics. Broccoli recipes.
	These are Gold Beets.
	These are also Gold Beets.
	In the middle is Broccoli Raab. It's also called rapini, or just raab. See below for more information about it. It's the yellow/green spiky-leaf one. The blue green leaf is Broccoli di Cicco. The raab differs from broccoli di cicco in name, texture, color, and flavor being a good deal sharper in flavor from the mustard oil. Raab tastes like a turnip green because it is a turnip. For raab recipes click here.
	This is broccoli raab but you can also call it rapini, or just raab. It's official name is Brassica rapa (ruvo group) cultivar spring raab.
	This is Bok Choy grown at High Ground Organics. Bok Choy Recipes
	This is young Genovese Basil in May in our remay mini hoop house in Hollister. The remay helps protect the young plants from insects, sunburn, and dust. But light and water can get through. Click here for basil recipes.
	This is Napolitano Basil. Click here for basil recipes.
	A page for making Baked Alaska from "My Learn to Cookbook"