Mandarins: We had about 200 pounds of ripe mandarins in our orchard this week, and the rest of these delicious little cuties are from our friend Bill Crepps at Everything Under the Sun in Winters. His fruit is sustainably grown, but not certified organic. These make a great afternoon snack or great salad addition. Lettuce: These fresh greens are from a beautiful bed of greens. Enjoy them in salads and on sandwiches! Store in a plastic bag in fridge and wash well before consuming.
Dill: This wispy and fern-like herb has a soft and sweet taste that will lend a delicate flavor to many dishes. Always add towards the end of cooking as heat will destroy the delicate flavor. Store in fridge in plastic and wash only before using.
Navel Oranges: These juicy treats are from our friend Nacho at Twin Girls Farm and are QAI certified organic. We have been friends with this family for a long time and see them every week at the Ferry Plaza Farmers Market. They sell some of their goods to Purity, which will explain if it has a market sticker on it. The oranges keep well in the fridge. Peel and enjoy!
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.
Lemons: This yellow gem adds a great touch to winter greens and salads. It will store longer in crisper of fridge, but if you are going to use it within a week it can be stored on the counter.
Tuscan Kale: This variety goes by many names: dinosaur kale, black kale, and lacinato kale. Its dark green leaves are great for adding to soup and pasta. Kale makes a tasty salad, but the key is to massage the dressing into the leaves. Store in plastic bag in fridge and wash well before using. If you find any unwanted visitors, try soaking it in salted water and then rinse.
Sweet Potatoes: Store in a cool (not cold) dark, dry place. The high sugar content makes them more perishable than “real” potatoes. They are delicious roasted or baked whole and eaten with a dab of butter and cinnamon. Wash well before eating.
Leeks: These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fries, or in place of onions in other dishes for a delicious and more subtle flavor. Save the dark green tops for making vegetable stock! Store in fridge and wash well.
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. Remove the greens and store in separate plastic bags in fridge. Be sure to wash them before eating.
Celeriac/Celery Root: This delightful veggie is related to celery, but has a tender texture and delicate flavor. Toss into soups or stews. It is perfect in a roasted root veggie dish! It is also great when mashed alone or mixed with potatoes and sweet potatoes. Yum! Store in fridge in crisper and wash well before eating.
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!