Mandarin Oranges: These delicious little cuties are from our friend Bill Crepps at Everything Under the Sun in Winters, and are sustainably grown, but are not certified organic. These make a great afternoon snack or great addition. Wash and peel. Arugula: This popular Italian green packs a slight bite with nutty undertones and pairs well with goat cheese, nuts, and a vinaigrette. Store in plastic bag in fridge, rinse, and dry before eating.
Spinach: This tasty and nutritious green will probably be dirty. (Visit www.eatwell.com/produce/spinach to learn why.) To clean, first rinse quickly, then fill up a bowl with cold water. Put in water, swish, and let soak for 5 to 10 minues. Lift leaves out of water, rinse and blot/spin dry. Store in plastic bag in fridge and don’t wash it until you’re ready to cook!
Broccoli: We were amazed to see these beautiful bouquets of green in the field! Rich in fiber and vitamin C, this brassica always adds a flavor to soups, salads, and stir-fries. Store dry in plastic bag in fridge and wash before using.
Romanesco: This Italian heirloom is quite versatile and tastes like a cross between cauliflower and broccoli. Try steaming it and adding lemon juice, olive oil, salt and pepper. It also pairs very well with pasta. Store in a plastic bag in the fridge.
Bok Choy: This crunchy and tasty bok choy is amazing sauteed and adds a little something special to a soup or stir-fry. Store in plastic bag in fridge. Don’t forget to use the ribs!
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. These beauties can be eaten raw or steamed and have a deliciously buttery crunch. Remove the greens and store in separate plastic bags in fridge. Be sure to wash them before eating. The turnip greens are amazing sautéed!
Collard Greens: These luscious green leaves are a great source of beta carotene, vitamin C and calcium. They are typically cooked a little longer than other greens, but are well worth the wait. Look in our recipe archives for ideas. Store in fridge and wash well.
Daikon Radishes: This is a large, mild flavored Asian radish. It is extremely versatile and can be eaten raw, baked, boiled, sautéed, or braised. The leaves are a good source of vitamin A. Add them to soup, a stir-fry dish, or salad. To keep your radish fresh, separate the roots from the leaves. Store in a plastic bag in the refrigerator.
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.
Savoy Cabbage: This beautiful head of cabbage is amazingly sweet with a more delicate flavor than other cabbage varieties. It is delicious steamed or stuffed with rice, potatoes, or ground meat. Keep in crisper drawer of fridge and wash before eating.
Pink Lady Apples: These apples are from our friends at Smit Orchards in Linden and are certified organic. Keep in the fridge or on the counter (depending on what you like) and wash before consuming.