Archive for the ‘This Week’s Box’ Category
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May 16, 2012
Strawberries: These berries were just picked on Tuesday morning and should be eaten within a day or two. Keep them in the fridge to maintain freshness. Please return the baskets to your delivery site so they can be reused. Enjoy!
Basil: Yum! It’s gorgeous, succulent, and oh-so-aromatic! You will receive the tips of the plant this week as a sample of what is to come in the next few months. Adds depth to many dishes. Store in plastic bag in fridge and use soon.
Cilantro: This fragrant herb 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.
Arugula: This popular Italian green packs a slight bite with nutty undertones and pairs well with goat cheese, nuts, and a vinaigrette. Store in plastic bag in fridge, rinse, and dry before eating.
Romaine Lettuce: Enjoy this fresh lettuce for salads and sandwiches! Store in plastic bag in fridge and wash well before consuming.
French Breakfast Radishes: These lovely little bunches have a spicy crunch that mellows into succulent sweetness when cooked. Slice thinly and add into a fresh green salad or layer on buttered bread for a great snack. Separate the greens and roots before storing in a plastic bag in fridge to maintain freshness. Wash well before use.
Spinach: This tasty and nutritious green will probably be dirty. To clean, first rinse quickly, then fill up a bowl with 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!
Eureka Lemons: These juicy treats are from our friend Bill Crepps at Everything Under the Sun in Winters, and are sustainably grown, but are not certified organic. Add a splash of lemon juice to cooked chard, or use it to make a tasty salad dressing. To keep them fresh, store lemons in a sealed plastic bag in the fridge.
Fava Beans: They are wonderfully tasty, but do require a little work. Start by stringing and shucking the beans. Then, remove their waxy coating by blanching them in boiling water for 30 seconds. Plunge beans into an ice bath and pop them out. Store in fridge and wash before consuming.
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.
Red Spring Onions: My how these onions have grown! We suggest adding them to omelets, soups, curries, and stir-fries for a milder onion flavor. You can tell them apart from the green garlic because they have hollow, round leaves. Be sure to use the green parts, too! Wash them well and remove bottom quarter-inch before consuming.
Green Garlic: This young garlic has a milder and less bitter bite than garlic cloves and sweetens when cooked. It can also be eaten raw! Green garlic has flat leaves with V-shaped cross sections, which are very tasty. Store in fridge and use within a week. Delicious!
Wakefield Cabbage: Nigel claims that this variety of cabbage is the sweetest he has ever eaten! It’s a British variety and has a cute little pointed head. You can eat it just like you would any other cabbage (in slaws, salads, sautés, soups, etc). Store in fridge.
May 12, 2012
Here is what we’re hoping to put in the boxes on May 16th and 17th. Please note that the list is subject to last-minute changes depending on the weather and harvest.
Eureka Lemons
Strawberries
Green Garlic
Red Spring Onions
Romaine Lettuce
French Breakfast Radishes
Fava Beans
Chard
Arugula
Baby Spinach
Wakefield Cabbage or Turnips
Cilantro
May 10, 2012
Strawberries: These are first-of-the-season strawberries! They were just picked on Wednesday and should be eaten within a day. Please return the baskets to your delivery site so they can be reused. Enjoy!
Sugar Snap Peas: A sure sign of spring, these protein-packed goodies are super tasty raw or cooked. This week you might receive two varieties of peas, both of which are tasty. You can eat the whole pod, but first remove the stem, then peel down the string. Try tossing them with olive oil, salt, and pepper and roasting them in the oven. Store in plastic bag in fridge. Eat soon for best flavor!
Italian Flat-Leaf Parsley: Its beautifully clean, crisp flavor adds depth to many a dish! Store in a plastic bag in the fridge and use rather quickly.
Romaine Lettuce: Enjoy this fresh lettuce for salads and sandwiches! Store in plastic bag in fridge and wash well before consuming.
Eureka Lemons: These juicy treats are from our friend Bill Crepps at Everything Under the Sun in Winters, and are sustainably grown, but are not certified organic. Add a splash of lemon juice to cooked stir-fry mix, or use it to make a tasty salad dressing. To keep them fresh, store lemons in a sealed plastic bag in the fridge.
Fava Beans: They are wonderfully tasty, but do require a little work. Start by stringing and shucking the beans. Then, remove their waxy coating by blanching them in boiling water for 30 seconds. Plunge beans into an ice bath and pop them out. Store in fridge and wash before consuming.
Red Russian Kale: This beautifully ruffled leafy-green is full of calcium and iron and will turn bright green when perfectly cooked. Slice leaf from stem and store in plastic bag in fridge. Wash before eating and enjoy.
Red Spring Onions: My how these onions have grown! We suggest adding them to omelets, soups, curries, and stir-fries for a milder onion flavor. You can tell them apart from the green garlic because they have hollow, round leaves. Be sure to use the green parts, too! Wash them well and remove bottom quarter-inch before consuming.
Green Garlic: This young garlic has a milder and less bitter bite than garlic cloves and sweetens when cooked. It can also be eaten raw! Green garlic has flat leaves with V-shaped cross sections, which are very tasty. Store in fridge and use within a week. Delicious!
Wakefield Cabbage: Nigel claims that this variety of cabbage is the sweetest he has ever eaten! It’s a British variety and has a cute little pointed head. You can eat it just like you would any other cabbage (in slaws, salads, sautés, soups, etc). Store in 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.
May 9, 2012
Strawberries: These are first-of-the-season strawberries! They were just picked on Tuesday and should be eaten within a day. Please return the baskets to your delivery site so they can be reused. Enjoy!
Sugar Snap Peas: A sure sign of spring, these protein-packed goodies are super tasty raw or cooked. This week you might receive two varieties of peas, both of which are tasty. You can eat the whole pod, but first remove the stem, then peel down the string. Try tossing them with olive oil, salt, and pepper and roasting them in the oven. Store in plastic bag in fridge. Eat soon for best flavor!
Italian Flat-Leaf Parsley: Its beautifully clean, crisp flavor adds depth to many a dish! Store in a plastic bag in the fridge and use rather quickly.
Romaine Lettuce: Enjoy this fresh lettuce for salads and sandwiches! Store in plastic bag in fridge and wash well before consuming.
Eureka Lemons: These juicy treats are from our friend Bill Crepps at Everything Under the Sun in Winters, and are sustainably grown, but are not certified organic. Add a splash of lemon juice to cooked stir-fry mix, or use it to make a tasty salad dressing. To keep them fresh, store lemons in a sealed plastic bag in the fridge.
Fava Beans: They are wonderfully tasty, but do require a little work. Start by stringing and shucking the beans. Then, remove their waxy coating by blanching them in boiling water for 30 seconds. Plunge beans into an ice bath and pop them out. Store in fridge and wash before consuming.
Red Russian Kale: This beautifully ruffled leafy-green is full of calcium and iron and will turn bright green when perfectly cooked. Slice leaf from stem and store in plastic bag in fridge. Wash before eating and enjoy.
Red Spring Onions: My how these onions have grown! We suggest adding them to omelets, soups, curries, and stir-fries for a milder onion flavor. You can tell them apart from the green garlic because they have hollow, round leaves. Be sure to use the green parts, too! Wash them well and remove bottom quarter-inch before consuming.
Green Garlic: This young garlic has a milder and less bitter bite than garlic cloves and sweetens when cooked. It can also be eaten raw! Green garlic has flat leaves with V-shaped cross sections, which are very tasty. Store in fridge and use within a week. Delicious!
Wakefield Cabbage: Nigel claims that this variety of cabbage is the sweetest he has ever eaten! It’s a British variety and has a cute little pointed head. You can eat it just like you would any other cabbage (in slaws, salads, sautés, soups, etc). Store in 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.
May 7, 2012
Here’s a list of what we’re hoping to put in the CSA boxes this week (May 9th and May 10th). Please note that the list is subject to last-minute changes depending on the harvest and weather.
Lemons
Strawberries
Garlic
Red Spring Onions
Romaine Lettuce
Parsley
Fava Beans
Sugar Snap Peas
Red Kale
Radishes Turnips
Wakefield Cabbage
May 3, 2012
Strawberries: These are first-of-the-season strawberries! They were just picked on Tuesday and should be eaten within a day. Please return the baskets to your delivery site so they can be reused. Enjoy!
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.
Mixed 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.
Sugar Snap Peas: A sure sign of spring, these protein-packed goodies are super tasty raw or cooked. You can eat the whole pod, but first remove the stem, then peel down the string. Try tossing them with olive oil, salt, and pepper and roasting them in the oven.Store in plastic bag in fridge. Eat soon for best flavor!
Italian Flat-Leaf Parsley: Its beautifully clean, crisp flavor adds depth to many a dish! Store in a plastic bag in the fridge and use rather quickly.
Eureka Lemons: These juicy treats are from our friend Bill Crepps at Everything Under the Sun in Winters, and are sustainably grown, but are not certified organic. Add a splash of lemon juice to cooked stir-fry mix, or use it to make a tasty salad dressing. To keep them fresh, store lemons in a sealed plastic bag in the fridge.
Fava Beans: They are wonderfully tasty, but do require a little work. Start by stringing and shucking the beans. Then, remove their waxy coating by blanching them in boiling water for 30 seconds. Plunge beans into an ice bath and pop them out. Store in fridge and wash before consuming.
Stir-fry Mix: Bright, beautiful and full of vitamins and minerals! This is a mix of kale, collards, chard, and arugula. Chop and sauté in olive oil or butter for a lovely side-dish. Store in plastic bag in fridge and wash well before using. If you find any unwanted visitors, try soaking in salted water and then rinse.
White Spring Onions: My how these onions have grown! We suggest adding them to omelets, soups, curries, and stir-fries for a milder onion flavor. You can tell them apart from the green garlic because they have hollow, round leaves. Be sure to use the green parts, too! Wash them well and remove bottom quarter-inch before consuming.
Green Garlic: This young garlic has a milder and less bitter bite than garlic cloves and sweetens when cooked. It can also be eaten raw! Green garlic has flat leaves with V-shaped cross sections, which are very tasty. Store in fridge and use within a week. Delicious!
Fennel: With a texture like celery and a delicate taste of anise, it can be eaten raw, sautéed, grilled, braised or roasted. 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.
May 2, 2012
Strawberries: These are first-of-the-season strawberries! They were just picked on Tuesday and should be eaten within a day. Please return the baskets to your delivery site so they can be reused. Enjoy!
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.
Mixed 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.
Sugar Snap Peas: A sure sign of spring, these protein-packed goodies are super tasty raw or cooked. You can eat the whole pod, but first remove the stem, then peel down the string. Try tossing them with olive oil, salt, and pepper and roasting them in the oven.Store in plastic bag in fridge. Eat soon for best flavor!
Italian Flat-Leaf Parsley: Its beautifully clean, crisp flavor adds depth to many a dish! Store in a plastic bag in the fridge and use rather quickly.
Eureka Lemons: These juicy treats are from our friend Bill Crepps at Everything Under the Sun in Winters, and are sustainably grown, but are not certified organic. Add a splash of lemon juice to cooked stir-fry mix, or use it to make a tasty salad dressing. To keep them fresh, store lemons in a sealed plastic bag in the fridge.
Fava Beans: They are wonderfully tasty, but do require a little work. Start by stringing and shucking the beans. Then, remove their waxy coating by blanching them in boiling water for 30 seconds. Plunge beans into an ice bath and pop them out. Store in fridge and wash before consuming.
Stir-fry Mix: Bright, beautiful and full of vitamins and minerals! This is a mix of kale, collards, chard, and arugula. Chop and sauté in olive oil or butter for a lovely side-dish. Store in plastic bag in fridge and wash well before using. If you find any unwanted visitors, try soaking in salted water and then rinse.
White Spring Onions: My how these onions have grown! We suggest adding them to omelets, soups, curries, and stir-fries for a milder onion flavor. You can tell them apart from the green garlic because they have hollow, round leaves. Be sure to use the green parts, too! Wash them well and remove bottom quarter-inch before consuming.
Green Garlic: This young garlic has a milder and less bitter bite than garlic cloves and sweetens when cooked. It can also be eaten raw! Green garlic has flat leaves with V-shaped cross sections, which are very tasty. Store in fridge and use within a week. Delicious!
Fennel: With a texture like celery and a delicate taste of anise, it can be eaten raw, sautéed, grilled, braised or roasted. 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.
April 26, 2012
Strawberries: This is a sample of our strawberries! They were just picked yesterday and need to be eaten very soon. Please return the baskets to your delivery site so they can be reused. Enjoy!
Arugula: This popular Italian green packs a slight bite with nutty undertones and pairs well with goat cheese, nuts, and a vinaigrette. Store in plastic bag in fridge, rinse, and dry before eating.
Navel Oranges: These juicy treats are from our friend Nacho at Twin Girls Farm near Fresno and are QAI (Quality Assurance International) certified organic. We’ve been friends with this family farm 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!
Mixed 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.
Easter Egg Radishes: These lovely little bunches have a spicy crunch that mellows into succulent sweetness when cooked. Slice thinly and add into a fresh green salad. Separate the greens and roots before storing in a plastic bag in fridge to maintain freshness. Wash well before use.
Fava Beans: They are wonderfully tasty, but do require a little work. For many recipes, start by stringing and shucking the beans. Then, remove their waxy coating by blanching them in boiling water for 30 seconds. Plunge beans into an ice bath and pop them out. Store in fridge and wash before consuming.
Stir-fry Mix: Bright, beautiful and full of vitamins and minerals! This is a mix of kale, collards, chard, and arugula. Chop and sauté in olive oil or butter for a lovely side-dish. Store in plastic bag in fridge and wash well before using. If you find any unwanted visitors, try soaking in salted water and then rinse.
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.
Red Spring Onions: Enjoy these young onions raw in salads or add them to omelets, soups, curries, and stir-fries for a milder onion flavor. You can tell them apart from the green garlic because they have hollow, round leaves. Be sure to use the green parts, too! Wash them well and remove bottom quarter-inch before consuming.
Green Garlic: This young garlic has a milder and less bitter bite than garlic cloves and sweetens when cooked. It can also be eaten raw! Green garlic has flat leaves with V-shaped cross sections. Store in fridge and use within a week. Delicious!
Fennel: With a texture like celery and a delicate taste of anise, it can be eaten raw, sautéed, grilled, braised or roasted. 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.
April 25, 2012
Strawberries: This is a sample of our strawberries! They were just picked yesterday and need to be eaten very soon. Please return the baskets to your delivery site so they can be reused. Enjoy!
Arugula: This popular Italian green packs a slight bite with nutty undertones and pairs well with goat cheese, nuts, and a vinaigrette. Store in plastic bag in fridge, rinse, and dry before eating.
Navel Oranges: These juicy treats are from our friend Nacho at Twin Girls Farm near Fresno and are QAI (Quality Assurance International) certified organic. We’ve been friends with this family farm 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!
Mixed 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.
Easter Egg Radishes: These lovely little bunches have a spicy crunch that mellows into succulent sweetness when cooked. Slice thinly and add into a fresh green salad. Separate the greens and roots before storing in a plastic bag in fridge to maintain freshness. Wash well before use.
Fava Beans: They are wonderfully tasty, but do require a little work. For many recipes, start by stringing and shucking the beans. Then, remove their waxy coating by blanching them in boiling water for 30 seconds. Plunge beans into an ice bath and pop them out. Store in fridge and wash before consuming.
Stir-fry Mix: Bright, beautiful and full of vitamins and minerals! This is a mix of kale, collards, chard, and arugula. Chop and sauté in olive oil or butter for a lovely side-dish. Store in plastic bag in fridge and wash well before using. If you find any unwanted visitors, try soaking in salted water and then rinse.
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.
Red Spring Onions: Enjoy these young onions raw in salads or add them to omelets, soups, curries, and stir-fries for a milder onion flavor. You can tell them apart from the green garlic because they have hollow, round leaves. Be sure to use the green parts, too! Wash them well and remove bottom quarter-inch before consuming.
Green Garlic: This young garlic has a milder and less bitter bite than garlic cloves and sweetens when cooked. It can also be eaten raw! Green garlic has flat leaves with V-shaped cross sections. Store in fridge and use within a week. Delicious!
Fennel: With a texture like celery and a delicate taste of anise, it can be eaten raw, sautéed, grilled, braised or roasted. 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.
April 18, 2012
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 near Fresno and are QAI (Quality Assurance International) certified organic. We’ve been friends with this family farm 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!
Mixed 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.
French Breakfast or Easter Egg Radishes: These lovely little bunches have a spicy crunch that mellows into succulent sweetness when cooked. Slice thinly and add into a fresh green salad or layer on buttered bread for a great snack. Separate the greens and roots before storing in a plastic bag in fridge to maintain freshness. Wash well before use.
Spinach: This tasty and nutritious green might be dirty from last week’s rain and mud. To clean, first rinse quickly, then fill up a bowl with 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!
Stir-fry Mix: Bright, beautiful and full of vitamins and minerals! This is a mix of kale, collards, chard, and arugula. Chop and sauté in olive oil or butter for a lovely side-dish. Store in plastic bag in fridge and wash well before using. If you find any unwanted visitors, try soaking in salted water and then rinse.
Yellow Spring Onions: Enjoy these young onions raw in salads or add them to omelets, soups, curries, and stir-fries for a milder onion flavor. You can tell them apart from the green garlic because they have hollow, round leaves. Be sure to use the green parts, too! Wash them well and remove bottom quarter-inch before consuming.
Green Garlic: This young garlic has a milder and less bitter bite than garlic cloves and sweetens when cooked. It can also be eaten raw! Green garlic has flat leaves with V-shaped cross sections. Store in fridge and use within a week. Delicious!
Fennel: With a texture like celery and a delicate taste of anise, it can be eaten raw, sautéed, grilled, braised or roasted. 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.
Raisins: These raisins are from Capay Canyon Ranch in Esparto and are CCOF certified organic. They are a delicious snack on their own, and of course they are a classic addition to oatmeal and baked goods. Try adding them to a salad or stir-fry mix, too! Be sure to store your raisins in a tightly sealed container in the refrigerator to keep them fresh.
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