Spinach:  From our transitional fields meaning it 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 sometime this month! May be muddy (click on the spinach link to see why). 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.

Cilantro:  The fragrant herbs pairs incredibly well with piquant foods and can enhance the flavors of many a dish.  From our transitional fields (see spinach above) and is not certified organic.  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: From our transitional fields and is not certified organic (see spinach 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.

Lettuce: This fresh and tasty assortment is from our transitional fields (see spinachabove) and is not (yet) certified organic.  Store in plastic bag in fridge and wash well before consuming.

Bok Choy: Grown in our transitional fields (see spinach above) and is not (yet) certified organic.  This crunchy and tasty bok choy is amazing sauteed and adds a little something special to a soup or stir-fry.  Store in plastic bag in fridge. Don’t forget to use the ribs!

Carrots:  Incredibly sweet and tender!  These are from our friends and neighbors at Terra Firma Farm and are certified organic. Wash well before eating (as always) and enjoy!

Tokyo Salad Turnips:  The first of the season!  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.  They are from our transitional fields (see spinach above) and are not (yet) certified organic.  If they arrive with their green tops, remove and store in separate plastic bags in fridge and wash before eating.

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.

Fuyu Persimmons:  These beautiful fruits 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 Farmer’s Market and yes, they do have twin teenage girls.  They do sell some of their goods to Purity, so that will explain if it has a market sticker on it.   This variety of persimmon is ripe even when firm.  If you like to eat them firm, eat like you would an apple or slice up and add to a salad.  If you prefer them softer, place in a brown bag with your apples and they will soften up in a week.  Store in fridge and wash well before eating.

Red or Green Cabbage:  Cabbage is wonderful because it cooks quickly, is versatile, and tastes so good.  Cabbage makes a wonderful coleslaw or a nice addition to a salad.  Store in fridge and wash well before use.

Potatoes:  You may get either Red potatoes or German Butterball potatoes in your box this week.  Both are delicious varieties.  Store these in the fridge and eat the skin for most nutrients! Wash before eating.  So good!