Produce & Recipes: February 18, 2026

Written By General Information

Produce in your share this week

Reed's Organic Farm (Egg Harbor Township, NJ)

  • Watermelon radishes

  • Hakurei turnips

  • Parsley

  • Winter raab greens

  • Choose broccoli rabe or sprouting broccoli

Ploch Farms (Buena, NJ)

  • Jersey sweet potatoes

Schober's Orchards & Farm Market (Monroeville, NJ)

  • Ruby Rush apples

  • Stayman Winesap apples

  • Large yellow onion

Storage Tips

Here are our tips for this week's items to help you streamline meal planning & reduce household food waste.

General storage tips:

  • Don't wash fresh produce until you are about to eat or cook it.

  • Avoid storing your produce near foods that emit ethylene (a gas that encourages ripening) like bananas, apples, or tomatoes.

  • Refer to the Produce Storage Guide for temperature and storage guidance.

Storing your share:

  • Store winter raab greens and broccoli greens mix in a plastic bag in the refrigerator and use within 3 days, before the leaves and stalks wilt.

  • For radishes, separate the greens and roots. Eat the greens within 3 days. Keep the unwashed radish roots in a bag in the fridge for up to 3 weeks.

  • For turnips, separate the greens and roots. Eat the greens within 3 to 5 days. Keep the unwashed turnip roots in a bag in the fridge for up to 2 months.

  • Store parsley bouquet-style in a glass of water on the counter. It should last for 2 weeks.

  • Keep apples in the fridge in a ventilated bag and they will last 1 to 2 months.

  • Keep sweet potatoes in a cool, dry, well-ventilated spot and they will last up to 6 months.

Eat first: Winter raab greens, broccoli greens mix, radish greens, turnip greens

Eat later: Parsley, radish roots, apples, turnip roots, sweet potatoes

Preparation Tips

Produce items in bold are in your share this week.

 Eat your stems, greens, and tops! The greens/tops of root veggies like turnips, radishes, beets, and carrots are edible, as are the stems of leafy greens like raab and collards. 

Here's how to enjoy your stems and greens instead of tossing ‘em:

  1. Before cooking, wash your stems and greens. Remove any inedible, tough, or severely damaged bits.

  2. Separate the greens from the stems.

  3. Chop the greens or slice them into ribbons.

  4. Slice the stems into bite-sized pieces.

  5. Heat your oil or broth. Warm up your aromatics, like garlic and onion.

  6. Add in the stems– they take an extra moment to cook.

  7. Add the greens and cook until just wilted.

  8. Add additional flavors and textures, such as lemon, dressing, fresh herbs, seeds, or any other toppings you’d like.

  9. Enjoy!

What are winter raab greens? Harvested in late winter, raab greens are “the flowering stems of the large family of Brassicaceae, whose members include kale, turnips, Brussels sprouts and mustards” (Portland Farmers Market). Broccoli rabe likely being the most familiar variety to us, veggies in the raab/rabe family have “long, slender stalks; tender, frilled leaves; and distinctive flower buds” (Williams Sonoma).

Depending on the type of brassica and maturity, raab can taste sharp, spicy, bitter, earthy, and nutty! Raab is is a nutritious source of vitamins A, C, & K; magnesium; calcium; copper; manganese; vitamin B6; potassium; and fiber. Raab may also be called rappi, rappone, choi sum, friarelli, taitcat, and Italian turnip. (Portland Farmers Market)

To prepare: “Trim away the ends of the stems and any wilted leaves. If any 
of the stems are particularly thick or tough, they can be peeled with a vegetable peeler. To reduce broccoli rabe’s bitterness, 
it can be steamed, braised in a small amount of water, or blanched before serving or cooking further” (Williams Sonoma). You can also freeze the greens for up to 6 months.

To cook, check out these recipe ideas from Portland Farmers Market and Williams Sonoma:

  • Raab holds up deliciously when it’s lightly steamed or blanched, sauteed, roasted, grilled, or pickled.

  • Try it raw in a salad or feature it on a fresh vegetable platter.

  • Cook and chill for a salads, try it as a pizza topping, or use it as a bruschetta garnish.

  • Classic Italian partners include garlic, red pepper flakes, anchovies, tangy black olives, sausage, sharp cheeses, and fruity olive oil. You can never go wrong with finishing the dish with citrus zest/juice. Broccoli rabe in particular is popular in Italian cuisine, sautéed in olive oil and garlic or as the basis of a pasta sauce.

  • For an Asian flavor profile, stir fry with garlic, red pepper flakes, and ginger; with soy sauce and sesame oil or oyster sauce.

Feeling inspired? Check out the recipes below!

Recipes

Feedback

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Have a recipe you want to share with us? Fill out this Recipes of Atlantic City form or send an email to smilone@cropsnj.org!

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Produce & Recipes: February 4, 2026