Chives: These should be kept in a plastic bag in the fridge and wash right before use. You can also freeze them! Mix finely-chopped chives with just enough olive oil or butter to bind them together and freeze the mixture in ice cube trays. They do not dry well and will last for only a few days. Remember: fresh herbs are tender and heat will destroy their flavor; they should be added toward the end of the cooking time or sprinkled over the top of a dish just before serving.
Arugula: From our transitional fields and is not (yet) 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! 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.
Spinach: From our transitional fields (see arugula above) meaning it is not (yet) 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.
Sitr-fry Mix: Bright and beautiful! From our transitional fields (see arugula above) and is not (yet) certified organic. Chop and sautee in olive oil or butter for a lovely side-dish. Also tasty raw. Store in plastic bag in fridge and wash well before using.
Romaine: We hope you enjoy this crisp, fresh romaine! It is from our transitional fields (see arugula above) and is not (yet) certified organic. Store in plastic bag in fridge and wash before consuming.
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.
Red Bell Pepper OR Sweet Gypsy Peppers: Oh how we love peppers! They are great sauteed, roasted, or raw. To roast peppers, place over flame on stove (or in broiler). Rotate so entire pepper is blackened. Remove from the heat and place in a bowl with lid/plate covering it. When cool enough to touch, rinse off blackened skin. Store in crisper in fridge and wash before use.
Red 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. Red cabbage is particularly lovely sliced thin in green salads and really brightens up a coleslaw. 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 Granny Smith apples are organic and 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.
Potatoes: You may get either the larger Yukon Gold or the smaller German Butterball potatoes in your box this week. Both are deliciously creamy varieties. Store these in the fridge and eat the skin for most nutrients! Wash before eating. So good!