Mandarins: 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 a great addition to a salad. 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 Saturday 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!
Romaine 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.
Tatsoi: We hope you enjoy this mustard green with its creamy texture and subtle flavor. It is similar to bok choy and can be slightly sautéed or used in soups. Store in a plastic bag in the fridge and wash well before consuming.
French Breakfast Radishes: These lovely little bunches have a spicy crunch that mellows into succulent sweetness when cooked. The green tops are an excellent source of iron and taste just as good as pricy watercress. Separate the greens and roots before storing in a plastic bag in fridge to maintain freshness. Wash well before use.
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.
Red Russian Kale: This beautifully ruffled leafy vegetable is full of calcium and iron and will turn bright green when perfectly cooked. Red Russian is one of the most tender of all kales. Store in plastic bag in fridge. Wash before eating and enjoy.
Beets: These beautiful root veggies have a deep crimson color. Don’t forget to eat the greens, too — they’re extremely good for you! Store roots separately from greens. Keep both in crisper in fridge and eat greens just like you would chard.
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.
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.
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.
Pomegranate: This tasty fruit is from Twin Girls Farm and is certified organic. Store in fridge for longest storage or on counter for 2 to 3 weeks. Use a knife to pry open the rind and your fingers to pop out the seeds.