Cherry Tomatoes: These oh-so-delicious little treats are a welcome addition to any green salad, pasta salad, or as a quick snack. These are from our transitional fields and are not certified organic. Please contact us with questions about transitional produce & organic certification; we’re happy to explain how we keep the items separate. We finally entered our third year of transition to organic on our leased piece of land — we’ll be able to have the parcel certified Nov. 2010! Never store in fridge to maintain great flavor and texture. Keep them on the counter and eat soon. Roma Tomatoes: These are from our transitional fields (see above) and are not certified organic. These are plum tomatoes that are perfect for sauces and salsas. Store on counter (never in fridge!) and eat soon.
Dill: This wispy and fern-like herb has a soft and sweet taste that will lend flavor to salad dressings, fish, and even cabbage and tomatoes! Always add at the end of cooking as heat will destroy the delicate flavor. Store in fridge in plastic and wash only before using.
Arugula: From our transitional fields and is not certified organic (see tomatoes above). This popular, tender Italian green packs a slight bite with nutty undertones. Divine! Store dry in plastic bag in fridge. Wash well before eating, & remove all yellowing leaves & stems before cooking. Spin or blot dry.
Romaine: We hope you enjoy this crisp, fresh romaine! It is from our transitional fields (see tomatoes above) and is not certified organic. Store in plastic bag in fridge and wash before consuming.
Spinach: From our transitional fields (see tomatoes above) meaning it is not certified organic. May be muddy. To clean, first rinse quickly to remove mud chunks. Then fill up a bowl with cold water. Remove leaves from stems & all yellow leaves. Put in water, swish, & let soak for 5-10 min. Lift leaves out of water, rinse & blot/spin dry. Use the discarded water for your houseplants! Store in plastic bag in fridge.
Chard: These big, beautiful leaves are so delicious and tasty! It is a cousin of the beet and the crinkly leaves are gorgeous steamed or sauteed until bright green. Remove the leaves from the stems, but make sure to eat the tasty stems too. The stems will need to be cooked a little longer than the leaves. Store in plastic in fridge and wash well before use.
Green Beans: These tender wonders are from our friends and neighbors at Terra Firma Farm in Winters. They will last longer if kept dry in a plastic bag in the fridge. Eat quickly — best when used within 4-6 days. How to use: Snap off tips before eating and wash well.
Eggplant: These are absolutely gorgeous! The best way to draw out bitterness is to cube it & cover with a lot of salt (in a bowl). Let sit for 20+ minutes. Wash off salt & sauté or otherwise cook. Store in fridge crisper for best results.
Green Cabbage: This is the first of our fall crop and it is yummy! Cabbage is wonderful because it cooks quickly, is versatile, and tastes so good. Store in fridge and wash well before use.
Leeks: These large alliums are rather mild in flavor and simply melt to perfection when sauteed. Use in soups, stir-fry, or in place of onions in other dishes for a delicious and more subtle flavor. The green tops are great for making stock! Store in fridge and wash very well before using.
Apples: These are organic and of the Fuji variety from our friend and neighbor Greg at Coco Ranch near Davis. Keep in the fridge or on the counter (depending on how you like to eat them) and wash before consuming.