Cilantro: The fragrant herbs pairs incredibly well with piquant foods and can enhance the flavors of many dishes. 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. Mandarin Oranges: These delicious little cuties are from our friend Bill at Everything Under the Sun in Winters and are sustainably grown, but are not certified organic. Boy, do they have delicious citrus! These make a great afternoon snack or great salad addition. Wash and peel.
Lemons: These are from our friend Nacho at Twin Girls Farm and are QAI (Quality Assurance International) certified organic. These juicy dreams add a great touch to winter greens and salads. They store longer in crisper of fridge.
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.
Mixed Mustard Greens: The beautiful ruffled leaves of the mustard plant have a spicy flavor and are highly nutritious. They can be added raw to salad or sautéed or braised to tame the bitterness. Store in crisper in fridge and wash before eating.
Pomelo(s): This delicious citrus is from our orchard! The pomelo is like a large grapefruit, but it's sweeter and juicier. It might be a bit harder to peel, but it is definitely worth the effort! Peel away the piths if you don't want the bitterness. This fruit lasts better if it is stored in the fridge.
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 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 the fridge.
Chard: These big, beautiful leaves are mighty tasty! Remove the leaves from the stems, but make sure to eat the stems too. The stems will need to be cooked a little longer than the leaves. Store in a plastic bag in the fridge and wash well before using.
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!
Savoy Cabbage: The beautiful head of cabbage with its crinkly leaves is amazingly sweet with a more delicate flavor than other cabbage varieties. It is delicious steamed or stuffed with rice, potatoes, or ground meat. It is a lovely addition to soups and is great raw in salads or slaws. Keep in crisper of fridge and wash before eating.