Grown by us. Prepared by YOU.
Welcome to Taste!
Taste! encourages and inspires people to prepare healthy, lower-cost meals at home using fresh produce grown right here in York.
New to cooking from scratch? Not sure what that vegetable is or what to do with it? Trying to eat a more plant-based diet? Let our Taste! cooks share their knowledge at a demonstration at one of our Mobile Produce Markets or a special event.
Check out our easy-to-follow recipes or videos.
Here's What's On The Menu
Come see a demonstration of this recipe at a mobile produce market.
Turnips
Turnips have a sweet, peppery, radish-like taste. They are packed with essential nutrients, are low in fat, cholesterol-free, and low in sodium.
- Choose: Select firm turnips without soft spots. They should have smooth skin and a clean, white color.
- Store: Keep turnips in a cool, dark place or in the refrigerator crisper where they can stay fresh for a few weeks.
- Prepare: Wash turnips thoroughly. Remove the ends. Peel the skin if preferred, then chop or slice as needed for your recipe.
- Eat: Cube turnips, drizzle with olive oil and sprinkle with salt, pepper, and herbs. Roast at 400°F for 25-30 minutes until golden and tender.
Meal Ideas:
- Boil cubed turnips until soft, about 20-25 minutes. Drain and mash them with salt, milk, and butter or oil until smooth.
- Cook chopped onions in a pan with oil. Add cubed turnips and enough vegetable broth to cover the turnips with to the pan. Simmer until the turnips are tender. Blend until smooth. Season with salt and pepper to taste.
- Slice turnips into sticks and serve with a creamy dip or hummus as a crunchy snack.
Here's What's On The Menu
Come see a demonstration of this recipe at a mobile produce market.
Collards
Collard greens are in the same family as cabbage and kale. They are a great source of vitamin C and are available year round. They are nutrient-dense, low carb, and low in calories.
- Choose: Pick collard greens that are dark green and don't have any yellow spots or wilting leaves. They should feel firm.
- Store: Keep the greens fresh by wrapping them in a damp paper towel and putting them in the fridge.
- Prepare: Wash the leaves well to get rid of dirt. Cut off the tough stems and chop or tear the leaves into small pieces.
- Eat: In a pan, heat olive oil and cook some chopped garlic for a minute. Add the greens and cook until they are soft (about 5-7 minutes). Add a little salt, pepper, and a splash of vinegar.
Meal Ideas:
- Use the whole leaves as wraps. Put some cooked rice, beans, or chopped veggies on a leaf, roll it up, and enjoy.
- Cook chopped collard greens in a pot with some chicken or vegetable broth, add some diced potatoes and onions, and cook until everything is soft.
- Steam the greens in a steamer over boiling water for about 10 minutes until they are soft. Add olive oil, lemon juice, salt, and pepper to taste.
Here's What's On The Menu
Come see a demonstration of this recipe at a mobile produce market.
Kohlrabi
Kohlrabi is related to cabbage, broccoli, kale, cauliflower, and Brussels sprouts. It is high in potassium, vitamin C, and fiber with no fat and is cholesterol-free.
- Choose: Look for kohlrabi with green or purple skin and no brown spots. The kohlrabi should feel firm and heavy.
- Store: Put kohlrabi in a plastic bag and keep it in the fridge.
- Prepare: Wash the kohlrabi under cold water. Peel off the thick skin with a peeler or knife. Cut up as needed.
- Eat: Peel and cut the kohlrabi into sticks. It's crunchy and great with dip.
Meal Ideas:
- Kohlrabi Slaw: Shred the peeled kohlrabi and mix it with carrots, apples, lemon juice, and olive oil.
- Cut the kohlrabi into wedges. Mix the kohlrabi with olive oil and your favorite spices. Roast the mixture in the oven at 425°F for 25-30 minutes until it is golden and tender.
- Chop the peeled kohlrabi and steam for about 5-7 minutes. It's ready when you can easily poke it with a fork. Add a sprinkle of salt and pepper or a squeeze of lemon juice.
Here's What's On The Menu
Come see a demonstration of this recipe at a mobile produce market.
Winter Squash
Winter squash contains vitamins A, B, C, beta-carotenes and minerals. They are low in fat, cholesterol-free, and a good source of fiber.
- Choose: Pick squash that feel heavy for their size and have hard, tough skin with no cuts or soft spots.
- Store: Keep in a cool, dry place. They can last for a month or more when store properly.
- Prepare: Wash the squash well. To make it easier to cut, microwave the whole squash for a few minutes. Once slightly softened, cut open, scoop the seeds, and peel the skin.
- Eat: Cut into pieces, toss with oil, salt and pepper, and roast in the oven at 400°F until tender and brown.
Meal Ideas:
- Cube and cook in a pot with broth, onions, and spices until soft. Blend until smooth to make a creamy, warm soup.
- Cut the squash in half and remove the seeds. Fill the center with a mixture of rice, vegetables, and spices. Bake until the squash is soft and the filling is hot.
- Cook peeled and cubed squash until soft. Mash it with a few teaspoons of milk, a pinch of salt, and a sprinkle of cinnamon or nutmeg for a sweet side dish.
Here's What's On The Menu
Come see a demonstration of this recipe at a mobile produce market.
Apples
Apples are full of vitamin C and fiber! Be sure to eat the skin!
- Choose: Pick apples that are firm, bright, and smooth with no bruises. Since apples come in different flavors and textures, choose the right type for eating raw or cooking
- For Cooking: Granny Smith and Pink Lady are great choices.
- For Eating Raw: Try Gala or Honey Crisp.
- Store: Keep apples in the fruit drawer of your refrigerator.
- Prepare: Wash the apples well and remove the core. You can peel them if you like but you don't have to.
- Eat: Eat apple slices plain or with a dip, like peanut butter.
Meal Ideas:
- Add chopped apples to your favorite salads.
- Mix apples with brown sugar and cinnamon. Bake them at 400°F for 25 minutes or until the apples are soft.
- To make applesauce, mash the baked apples with a blender, food processor, or potato masher until they are as smooth or as chunky as you like.
Here's What's On The Menu
Come see a demonstration of this recipe at a mobile produce market.
Brussels Sprouts
Brussels Sprouts are high in vitamin K and C and antioxidants. They are cholesterol-free, high in fiber, and low in fat.
- Choose: Look for bright green Brussels sprouts that are firm and tightly closed. They should be small to medium in size. The smaller ones are sweeter and more tender.
- Store: Keep Brussels sprouts in the refrigerator in a plastic bag. Use them within a week for the best taste and texture.
- Prepare: Rinse them under cold water to clean them. Trim off the bottom stem and remove any yellow or damaged outer leaves.
- Eat: Slice them very thin and add to salads for a crunchy texture.
Meal Ideas:
- Cut them in half and toss with olive oil, salt, and pepper. Roast in the oven at 400°F until they are golden and crispy, about 20-25 minutes.
- Slice them and cook in a pan with a little oil, garlic, and onion until they are tender and slightly brown.
- Place whole or halved Brussels sprouts in a steamer basket over boiling water. Cover and steam until they are tender, about 6-8 minutes. Sprinkle with salt and pepper to taste.
Here's What's On The Menu
Come see a demonstration of this recipe at a mobile produce market.
Melons
Melons are a good source of vitamins A and C and very hydrating! They are cholesterol-free, low fat, and low calorie.
- Choose: Look for melons that are firm and feel heavy for their size. They should not have cracks or bruises. Melons that smell a little sweet are just right. Watermelons should have a deep yellow spot.
- Store: Keep melons at room temperature until they are ripe. Once you cut them, put them in the fridge.
- Prepare: Always wash melons before slicing. Cut the below in half lengthwise. Scoop out the seeds with a big spoon if needed. Use a sharp knife to carefully cut off the rind or scoop out the melon flesh with a spoon.
- Eat: Cut the melon into slices or cubes for a quick snack. Add pieces to fruit salads, green salads, or nonfat yogurt.
Meal Ideas:
- Smoothie: Put chopped melon, diced cucumber, and a splash of lime juice in a blender. Add enough water to cover the ingredients. Blend the smoothie until it's smooth. Serve chilled for a refreshing drink.
- Frozen Popsicles: Pour the smoothie into popsicle molds or plastic cups with popsicle sticks and place in freezer. Let them freeze for about three hours until they're solid.
Here's What's On The Menu
Come see a demonstration of this recipe at a mobile produce market.
Peppers
Peppers are high in vitamin C and folic acid. They help fight against heart disease and certain cancers.
- Choose: Look for peppers that are smooth and brightly colored. They should feel heavy for how big they are.
- Store: Peppers should be stored in the refrigerator.
- Prepare: Always wash peppers before you use them.
- Eat: Add chopped or sliced peppers to salads or use as a crunchy snack with dips, pico de Gallo, or salsa.
Meal Ideas:
- Slice the peppers and mix them with salt, pepper, garlic, sliced onions, and a small amount of olive oil. Cook them in a pan over medium-high heat.
- Put peppers on a stick or in a grilling basket. Grill them until they are soft for about 7-10 minutes.
- Turn your oven on to 400°F. Mix sliced peppers with olive oil, salt, pepper, and garlic, spread the peppers on a baking sheet and bake for 10 minutes. Flip the peppers over halfway through.
Here's What's On The Menu
Come see a demonstration of this recipe at a mobile produce market.
Eggplant
Eggplants are high in antioxidants which protect the body from damage caused by free radicals. They are low in carbs, low in fat, and high in fiber.
- Choose: Pick eggplants that are shiny and smooth, without any squishy spots.
- Store: You can keep eggplants in a cool, dry spot for two days after you get them. After two days, keep them in the fridge.
- Prepare: Wash the eggplant in cool water and remove the stem. If the skin is bitter you can peel the eggplant with a knife or peeler.
Meal Ideas:
- Sauce/Stew: Cook eggplant pieces in tomato sauce and serve it over whole wheat pasta or add to vegetable stew near the end of cooking.
- Bake: Layer sliced eggplant with low-fat mozzarella cheese and marinara sauce and bake for a healthy Eggplant Parmesan.
- Roast: Roast whole in the oven, then smash the insides with garlic, lemon juice, olive oil, and salt to make a tasty dip.
Here's What's On The Menu
Come see a demonstration of this recipe at a mobile produce market.
Summer Squash
Summer squash are high in vitamin C and B6, and a great low-carb option for those living with diabetes. Eat the outside to get the most nutrients!
- Choose: Look for squash that are firm and shiny. The squash shouldn't have any cuts or soft spots. Smaller squash are usually tender and tastier.
- Store: Keep summer squash in a plastic bag in the refrigerator. It will stay fresh for about a week.
- Prepare: Wash the squash well under running water. Cut off the ends. The squash can be sliced, diced, or cut into half-moons.
- Eat: Cut into sticks and eat raw with dip.
Meal Ideas:
- Sauté: Slice the squash and cook it in a pan with a little olive oil, garlic, and herbs until it's soft and slightly browned.
- Grill: Cut the squash into thick slices or wedges, brush them with olive oil and a little salt and pepper, and grill over medium heat until they are tender and have grill marks.
- Soup: Chop the squash and simmer it in broth with onions and herbs until everything is soft. Blend it to make a creamy soup.
Here's What's On The Menu
Come see a demonstration of this recipe at a mobile produce market.
Tomatoes
Tomatoes are high in Vitamin C and lycopene, a nutrient that protects the heart. Tomatoes can help lower blood pressure and cholesterol.
- Choose: Look for tomatoes that are bright in color and firm, with a little give when you gently squeeze them. They should smell fresh and slightly sweet, especially at the stem.
- Store: Keep tomatoes at room temperature on a countertop out of direct sunlight. When the tomatoes are ripe, put them in the fridge. Let the tomatoes come to room temperature before eating for the best flavor.
- Prepare: Wash tomatoes under cold water before eating or cooking.
- Eat: Add slices to sandwiches or burgers, chop them for salads, or just eat them plain with a sprinkle of salt.
Meal Ideas:
- Cook: Cook tomatoes down into a sauce for pasta or pizza.
- Roast: Roast tomatoes in the oven with some oil and garlic for a side dish. Roasted tomatoes are also great pureed in soups.
Here's What's On The Menu
Come see a demonstration of this recipe at a mobile produce market.
Zucchini
Zucchini is packed with vitamin C, vitamin B6, and potassium. It is cholesterol-free, low-fat, low-sodium, and low in calories.
- Choose: Small or medium sizes with firm, smooth skin, and feel heavy.
- Store: Refrigerate in vegetable bin in a plastic bag. Use in 4-5 days.
- Prepare: Wash with cold water and cut off ends. Slice, dice, or grate without peeling.
- Eat: Slice into sticks and dip in hummus or dressing.
Meal Ideas:
- Cook: Slice and sauté in a pan with oil, garlic, and herbs until tender.
- Grill: Slice lengthwise, brush with oil, and grill on each side for a few minutes.
- Bake: Shred with grater and add to bread, cookie, or brownie dough.
Here's What's On The Menu
Come see a demonstration of this recipe at a mobile produce market.
Cucumbers
Cucumbers are good sources of vitamins K and C and potassium. They are cholesterol-free, fat-free, a good source of fiber, and sodium-free.
- Choose: Cucumbers that are firm, dark green, and feel heavy for their size. They shouldn't have any wrinkles or soft spots.
- Store: Keep cucumbers in the fridge in the vegetable drawer. They are best used within a week.
- Prepare: Wash cucumbers under cold water. You can eat the skin, so there's no need to peel them unless you want to. Slice them into rounds for salads or cut into sticks for dipping.
- Eat: Eat slices with a dip (like ranch or hummus) or add them to a salad for a refreshing crunch.
Meal Ideas:
- Salad: Combine sliced cucumbers with tomatoes, onion, and feta cheese, olive oil and vinegar for a quick and tasty cucumber salad.
- Pickled: Slice cucumbers and put them in a jar with water, vinegar, salt, and some dill. Let them sit for a few days in the fridge.
Here's What's On The Menu
Come see a demonstration of this recipe at a mobile produce market.
Kale
Kale provides Vitamins A and C, and other benefits with very few calories. Kale is cholesterol-free, fat-free, good source of fiber, and sodium-free.
- Choose: Kale with strong, colorful leaves and firm stems. Avoid yellow leaves.
- Store: Refrigerate kale in a plastic bag, squeezing out extra air to keep it fresh.
- Prepare: Wash with cold water. Remove stems, chop leaves into smaller pieces.
- Cooking Tip: Stems are tough but could be cooked or used in a blender recipe.
- Eat: Add raw chopped kale to a salad.
Meal Ideas:
- Cook: Chop and saute in pan adding oil and garlic until it's soft.
- Roast: Make kale chips by tearing leaves, tossing with olive oil and salt, and bake at 350 degrees, 10-15 minutes.
- Blend: Add to any fruit smoothie for a nutritious drink.
Here's What's On The Menu
Come see a demonstration of this recipe at a mobile produce market.
Beets
Beets contain antioxidants than can help reduce inflammation in the body. They are cholesterol-free, gluten-free, fat-free, good source of fiber, and low in sodium.
- Choose: Beets that are brightly colored and feel firm.
- Store: Refrigerate unwashed beets, without the green, in a plastic bag.
- Prepare: Wash, then peel skin with a paring knife; or cook then rub skin off with paper towel.
- Cooking Tip: Beets can make hands and counters red; wear gloves and use a cutting board for prep.
- Eat: Thinly slice beets, serve raw in a salad.
Meal Ideas:
- Cook: Chop and sauté in pan adding oil and garlic until it's soft.
- Roast: Wrap each beet in foil and bake at 425 F for 45-60 minutes.
- Steam/Boil: Peel and chop beets into large pieces. Cook for 15-20 minutes until soft.
Here's What's On The Menu
Come see a demonstration of this recipe at a mobile produce market.
Cabbage
Half of cabbage's carbs come from fiber, making it a healthy food to help control weight.
- Choose: Choose cabbage heads with tight leaves and feel heavy for their size.
- Store: Whole cabbage (uncut and unwashed) can be kept in the fridge's crisper drawer for up to 2 months. Once cut, wrap tightly, refrigerate, and use within a few days.
- Prepare: Rinse cabbage head. Leaves can be peeled off, chomped, or shredded. To remove the core (required for most recipes), cut in half, make a V shape with a strong knife, and discard center.
- Eat: Shred the raw cabbage to make coleslaw or cabbage salad.
Meal Ideas:
- Steam: Steam whole and allow to cool. For cabbage rolls, use leaves whole. Or, cut into smaller pieces as a side.
- Pickle: Try making sauerkraut.
- Soup: Add to soup recipe for extra flavor.
Here's What's On The Menu
Romaine Lettuce
Romaine lettuce is rich in Vitamins A, C, & K. It is cholesterol-free, fat-free, low in calories, and low in sodium.
- Choose: Look for fresh, crisp leaves. Avoid wilted or brown edges.
- Store: Refrigerate. Store unwashed, wrapped in damp paper towel, in a plastic bag.
- Prepare: Rinse leaves under cold water. Pat leaves dry with a towel or use a salad spinner.
- Eat: Eat raw in a salad with other vegetables and dressing.
Meal Ideas:
- Wraps: Use whole leaves as a wrap in place of tortillas.
- Sandwiches: Add to sandwiches for extra crunch and freshness.
- Smoothies: Add a few leaves to a fruit smoothie for extra nutrients.
Here's What's On The Menu
Asparagus
Asparagus is rich in vitamins and minerals, while being a low-calorie and low-fat veggie. It is a healthy addition to any meal!
- Choose: Bright green, firm, closed flower heads
- Store: Refrigerate. Keep upright in a jar with 2 inches water
- Prepare: Rinse. Hold the spear at each end and slowly bend until it snaps. Discard the hard woody ends.
Meal Ideas:
- No cook: Eat raw with dipping sauce.
- Steam: Cook in covered skillet with ½ cup water in the bottom
- Roast: Drizzle with oil and salt. Place in a single layer on a cooking sheet at 425 degrees for 9-12 minutes for thin spears, 15-20 minutes for thick spears.
- Grill: Place on an oiled grill turning once until tender.
- Saute: Stir in butter or oil until tender.
Here's What's On The Menu
Spinach
Nutrient-packed and high in fiber, spinach is a healthy veggie that offers many benefits: cholesterol-free, low-fat, and low in sodium.
- Choose: Dark green, crisp leaves. Baby spinach is lighter green.
- Store: Refrigerate in a container. Do not pre-wash.
- Prepare: Rinse well. Remove stems. Dry in a salad spinner or wrap in a clean dish towel.
Meal Ideas:
- No cook: Eat raw in a salad.
- Smoothie: Blend raw with other ingredients.
- Cook: Toss in a skillet with a small amount of oil just until tender. Add chopped garlic or onion for flavor.
- Cook: Toss raw and chopped in soups during final stages of cooking and allow to simmer.
- Roast: Add raw to pizza before baking.
Here's What's On The Menu
Strawberries
Rich in fiber, vitamin C, potassium, and antioxidants
- Choose: Pick red, firm strawberries with green leaves. Avoid ones with mold or soft spots.
- Store: Keep strawberries in the fridge, unwashed, in containers with air holes. Don't wash strawberries until you are ready to eat them.
- Prepare: Wash and use a knife to remove the leaves. You can also remove the middle part with a knife if it is hard.
Meal Ideas:
- No cook: Enjoy plain or with sugar.
- Sundae: Put strawberries and juice on ice cream.
- Shortcake: Add strawberries on top of cake.
- Jam: Make jam with strawberries.
- Salad: Put strawberries in a salad with dressing.