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 a great addition to salads. Wash and peel. Arugula: This popular Italian green packs a slight bite with nutty undertones and pairs well with cheese, nuts, and a vinaigrette. Store in plastic bag in fridge, rinse, and dry before eating.
Mixed Baby Lettuce: Enjoy these fresh greens for salads and sandwiches! It is a mix of tender curly, red leaf and romaine lettuces. Store in plastic bag in fridge and wash well before consuming.
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 spinach in the water, swish, and let soak for 5 to 10 minutes. Lift leaves out of water, rinse and blot or spin dry. Store in plastic bag in fridge, but 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.
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!
Leeks: These large alliums are rather mild in flavor and simply melt to perfection when sautéed. 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 well before using.
Green Cabbage: Cabbage is wonderful because it cooks quickly, is versatile, and tastes so good. Cabbage makes a wonderful coleslaw or a nice addition to a salad. Store in fridge and wash well before use.
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.
Butternut Squash: Sweet and easy to prepare, this winter squash is extremely versatile and easy to peel. Store in a cool (not cold), dark, dry place. Perfect when baked. It makes great soup and bread and goes well in sautées!