Lemon Balm: Is a member of the mint family and pairs well with fruit and fish dishes. It also makes a great herbal tea. To make hot tea, remove leaves & pour hot water over them. Steep for 10 mins. Remove leaves. Store fresh herb wrapped in damp paper towel in fridge.
Sugar Snap Peas: The first of the year! Super tasty either raw or cooked. Eat the whole thing, but first snap off the stem and peel down the string. Store in plastic bag in fridge. Eat soon, as these won’t last long off the vine. 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! Spinach: May be muddy (visit www.eatwell.com/produce/spinach for more info)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!
Tokyo Turnips: This ancient veggie is one of the earliest to be cultivated and was a staple before the potato. It is rich in fiber, calcium, and vitamins A and C. If they arrive with their green tops, remove and store in separate plastic bags in fridge and wash 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.
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 what you like) and wash before consuming.
Chandler Pomelo: This delicious citrus is also from Twin Girls near Fresno. The pomelo is an ancestor to grapefruit, yellow or greenish in color and deliciously sweet. It may be a bit harder to peel, but is definitely worth the effort! They last better if stored in the crisper of the fridge.
Red Cabbage: Cabbage is wonderful because it cooks quickly, is versatile, and tastes so good. Red cabbage is particularly lovely sliced thin in green salads and really brightens up a coleslaw. Store in fridge and wash well before use.
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.
Dried Nectarines: These are from Good Humus Farm in Capay, CA. CCOF certified organic. They dry their ripest fruit each year. The fruit is unsulphured and dried in the hot summer sun. Keep these dried peaches in your fridge. Great in rice dishes (pilafs), chopped and tossed into a salad, or minced and mixed with soft goat cheese.