Corn

Corn (Zea mays)

It is usually accepted that maize was growing in Mesoamerica by between 8000 and 5000 B.C. Christopher Columbus first brought maize to Spain, and from there, the grain has traveled all over the world. Although the flavor and nutritional value of old maize varieties have been sacrificed in the search for sweetness, corn is a great source of complex carbohydrates.

A few suggestions from shareholder Judy Demerath about freezing sweet corn: Don't boil it for two minutes--just drop it in boiling water and as soon as the water boils again, it is done! Also, she tells of a friend who has been freezing it without cooking it first for years and gets excellent results. Just cut it off the cob, place in freezer bags, and put it in the freezer.

Or, if you have a lot of space, just put the whole ear in--that works too, but takes up a lot of your freezer.

Radish, Daikon

Daikon Radish (Raphanus sativus)

This large asian raddish has white skin and flesh and is generally milder than its round red cousins. Daikon is delicious cut thin for a peppery addition to salads, made into a relish, or pickled alone or with cabbage in a kimchi.

Storage Tips:

• Refrigeration is necessary to retain moisture; Daikon will store in the hydrator drawer for up to one week.

Potato

Potato (Solanum tuberosum)

Potatoes are the fourth most important crop in the world (after rice, wheat, and maize). They were domesticated in Peru some 10,000 years ago, and were a staple of the Andean diet. These ancient Peruvians grew hundreds of varieties of potatoes-sweet, bitter, red, blue-which were baked, boiled, and even eaten for dessert. Now, in America, 65% of the potatoes we grow are used to make processed products-potato chips, French fries, hash browns, etc. Potatoes plus milk make a complete protein-which is why the crop has historically been so important to the world's poor. In America they are a leading source of vitamin C, and are also rich in potassium, niacin, iron, and B6.

Storage Tips:

You may find that you get too many potatoes to eat in one week - no problem. Just keep them in a paper bag, in a dry and cool (40 F) part of the house - the garage is good until it freezes at night, then the basement is usually good - away from the furnace.

Scallion (Green or Bunching Onions)

Scallion (Allium cepa)

The onion is a native of west-central Asia has been cultivated since prehistoric times. They were believed to have curative powers by the ancient Babylonians, Greeks, and Egyptians. Indeed, onions, garlic and chickpeas reportedly made up the bulk of the food ration given to the 100,000 laborers of the Great Pyramid of Cheops. Onions' internal layers were considered a symbol of eternity-an idea espoused by Russian architects, who constructed onion-shaped towers hoping to ensure that the buildings would stand forever. Onions are high in vitamin C.

Storage Tips:

• Bulb onions will store for several months in a cool, dry ventilated place. Warmth and moisture will cause sprouting.

• Store onion in the refrigerator in an air-tight container to avoid transference of flavors to other foods.

• Store chives or scallions wrapped in a damp towel or plastic bag in hydrator drawer of fridge for 2-3 days.