Oregano: This versatile and aromatic herb matches well with just about anything...meats, veggies, salad dressings, sauces, pasta, you name it! Should be kept in plastic bag in fridge for immediate use. Use three times more fresh herbs than dried herbs in a recipe calling for dried. Fresh herbs will last just a few days. To dry, place fresh herb leaves on screens in a dry spot away from direct sun to dry. When dried, store in an airtight jar. Navel Oranges: 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 sell some of their goods to Purity, so that will explain if it has a market sticker on it. Stores well in fridge. Peel and enjoy!
Lemons: These juicy dreams add a great touch to many a dish and salad. They are also from Twin girls Farm near Fresno and are QAI certified organic. Store in fridge.
Dandelion Greens: These nutritious bitter greens are tasty raw or cooked. Eat raw with a sweeter dressing to balance the bitter flavor. The bitter flavor mellows when cooked. Wash well before use, and store in plastic bag in fridge.
Stir-Fry Mix: -* bonus veggie* Bright and beautiful! This is a mix of kales, collards, and chard. Chop and sautee in olive oil or butter for a lovely side-dish. Also tasty raw. Store in plastic bag in fridge and wash well before using.
Chard: These big, beautiful leaves are mighty tasty! Chard is a cousin of the beet and the crinkly leaves are amazing steamed or sauteed until bright green. Remove the leaves from the stems, but make sure to eat the tasty stems too. (The stems will need to be cooked a little longer than the leaves.) Store in plastic in fridge and wash well before use.
Green Garlic: This young garlic has a milder and less bitter bite than garlic cloves and sweetens when cooked. Can also be eaten raw! It has flat leaves with v-shaped cross sections. Store in fridge and use within a week. Enjoy!
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.
Pink Lady Apples: These apples are from Smit Orchards in Linden, CA and are certified organic. Keep in the fridge or on the counter (depending on how you like them) and wash before consuming.
Carrots: Enjoy these sweet and crunchy certified organic treats from our friends at Terra Firma Farm in Winters. Store in plastic bag and wash well before eating.
Savoy Cabbage: This beautiful head of cabbage with it’s crinkly leaves, is amazingly sweet with a more delicate flavor than other cabbage varieties. Try wrapping fish in the leaves and steaming or stuffing with rice, potatoes, or ground meat. It adds a little something lovely to soups and it a great addition left raw in salads. Keep in crisper and wash before eating.
Sweet Potatoes: These beauties are from our friends in Turlock and are certified organic. Store in a cool (not cold) dark, dry place. The high sugar content makes them more perishable than “real” potatoes. Delicious roasted or baked whole and eaten with little adornment. Also great in soups (try shredding it-adds color and depth of flavor). Wash well before eating and enjoy!