Spinach: From our transitional fields meaning it is not (yet) certified organic. Please contact us with questions about transitional produce & organic certification; we’re happy to explain how we keep the items separate. We finally entered our third year of transition to organic on our leased piece of land — we’ll be able to have the parcel certified Nov. 2010! May be muddy (click on the spinach link to see why). To clean, first rinse quickly to remove mud chunks. Then fill up a bowl with cold water. Remove leaves from stems & all yellow leaves. Put in water, swish, & let soak for 5-10 min. Lift leaves out of water, rinse & blot/spin dry. Use the discarded water for your houseplants! Store in plastic bag in fridge.
Cilantro: The fragrant herbs pairs incredibly well with piquant foods and can enhance the flavors of many a dish. From our transitional fields (see spinach above) and is not certified organic. Wrap in a damp paper towel or store upright in an inch of water, then refrigerate. Do not wash prior to refrigeration, but make sure to wash before use.
Red Russian Kale: This beautifully ruffled leafy-green is full of calcium and iron and will turn bright green when perfectly cooked (if it's brown, it's overdone). Slice leaf from stem and store in plastic bag in fridge. Wash before use. Check out the website for a quick and easy way to make kale chips!
Tatsoi: From our transitional fields (see spinach above) and is not certified organic. We hope you enjoy this first of the season mustard green with it's creamy texture and subtle flavor. It is similar to bok choy and can be slightly sauteed or used in soups or stir-fries. Store in plastic bag in the fridge ans wash well before consuming.
French Breakfast Radishes: From our transitional fields (see spinach above) and is not certified organic. These lovely little bunches have a spicy crunch that mellows into succulent sweetness when cooked. Remove greens and roots and before storing and keep in plastic bag in fridge. Wash well before use. Slice thinly and add into a fresh green salad or layer on buttered bread for a great snack.
Green Bell Peppers: Oh how we love peppers! They are great sauteed, roasted, or raw. To roast peppers, place over flame on stove (or in broiler). Rotate so entire pepper is blackened. Remove from the heat and place in a bowl with lid/plate covering it. When cool enough to touch, rinse off blackened skin. Store in crisper in fridge and wash before use.
Fuyu Persimmons: These beautiful fruits are from our friend Nacho at Twin Girls Farm near Fresno and are QAI (Quality Assurance International) certified organic. We’ve been friends with this family farm for a long time and see them every week at the Ferry Plaza Farmer’s Market and yes, they do have twin teenage girls. They do sell some of their goods to Purity, so that will explain if it has a market sticker on it. This variety of persimmon is ripe even when firm. If you like to eat them firm, eat like you would an apple or slice up and add to a salad. If you prefer them softer, place in a brown bag with your apples and they will soften up in a week. Store in fridge and wash well before eating.
Leeks: These large alliums are rather mild in flavor and simply melt to perfection when sauteed. Use in soups, stir-fry, or in place of onions in other dishes for a delicious and more subtle flavor. The green tops are great for making stock! Store in fridge and wash very well before using.
Green Tomatoes: From our transitional fields (see spinach above) and are not certified organic. These tomatoes are unripe, but are perfect for frying up or for making a green tomato relish. See this week's recipes for ideas! Store on counter and wash before using.
Apples: These Pink Lady apples are organic and from our friend and neighbor Greg at Coco Ranch near Davis. Keep in the fridge or on the counter (depending on how you like to eat them) and wash before consuming.
Potatoes: You may get either the larger Yukon Gold or the smaller German Butterball potatoes in your box this week. Both are deliciously creamy varieties. Store these in the fridge and eat the skin for most nutrients! Wash before eating. So good!
Red Kuri Squash: This winter squash not only looks pretty, but it tastes amazing too! This bright orange beauty has a sweet, flaky flesh when baked and it also great in soups and stews. Winter squash stores well in a cool, dark place and will keep for a month if unblemished and stored properly.