(Listed from shortest shelf life to longest shelf life)Spinach: We pick this delicious crop straight into the bag in the field. Take out what you need and wash thoroughly. Yes it is dirty but is keeps much better that way. lorraine makes the most amazing creamed spinach which I will ask her to include in her recipes very soon. Tat soi: This is amazing sautéed and adds a little something special to a soup or stir-fry. It cooks very much like spinach which will return in a couple of weeks when the crop is big enough. Store in a plastic bag in fridge. Don’t forget to use the ribs! Broccoli: These are the side shoots that grow after we have cut the main head. The are tender and delicious. Rinse under hot water to remove any unwanted guests, aphids. A member also suggested using a baking soda solution to rinse in. Store in fridge and wash well before use. Daikon: These will be the long white type. Grated they make a very nice addition to salads. Sliced they are great to dip into humus. Se the article on Garbonzo Beans. Carrots: From Terra Firma in Winters. Certified organic by CCOF. Our soil is a little to heavy to germinate carrots well. When it works they are delicious. Carrots make such a wonderful addition to the box. We are hoping to lease the field to the east of us in the fall. That field has a sandy area that will be perfect for carrot growing. Mandarins: These delicious little cuties are from our friend Bill Crepps at Everything Under the Sun in Winters. His fruit is no longer certified organic because of the paperwork load and expense. These make a great afternoon snack or a great addition to a salad. Buy a 20 lb box and share it with family, friends and co-workers. Lemons: This versatile fruit 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. From our long time friend Nacho at Twin Girls Farm in Fresno. 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. 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. Order a 20lb box extra with your next delivery. Peel and enjoy! Butternut Squash: We grow many types of wonderful squash but my favorite has to be the creamy butternut. Bake the whole thing save any that you do not use to add to a soup made with our chicken stock. Blue Hubbard Squash: I like to grow lots of varieties of squash each year. This Hubbard keeps very well and is a welcome change from Butternut after the holidays. I cut them in half and bake on an oiled baking tray from 40 minutes at about 350F Ther are not enough of this squash for everyone so you may have a Bok choi as a replacement.