Ugly Basil: * bonus* It is a succulent, oh-so-aromatic herb that adds depth to many a dish and can be made into a tasty pesto. Remove any blackened leaves, store in plastic bag in fridge and use soon. 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 plastic in fridge and wash well before use.
Cauliflower OR Romanesco: We were amazed to see these beautiful bouquets in the field! Rich in fiber and vitamin C, this brassica always adds a flavor to soups, salads, and stir-fries. Store dry in plastic bag in fridge and wash before using.
Eggplant: They are deliciously sweet, but to draw out moisture or any bitterness, cut into slices and salt, then leave out for 15 minutes and pat dry before cooking. Store in fridge and wash before eating. Enjoy!
Iceberg Lettuce: Enjoy this first-of-the-season mild and crunchy lettuce. We grew this with a wedge salad in mind, topped with blue cheese, pecans, bacon, and some apples. Store in plastic in crisper of fridge and wash before eating. Italian Flat Leaf Parsley: The beautifully clean, crisp flavor adds depth to many a dish! Store in a plastic bag in the fridge and use rather quickly.
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 well.
Florence Fennel: Enjoy this taste-of-fall veggie! With a texture like celery and a delicate taste of anise, they can be eaten raw, sauteed, grilled, braised or roasted. Store in a plastic bag in the fridge.
Kohlrabi: This interesting veggie is related to cabbage and tastes like broccoli stems or the heart of a cabbage head. It can be eaten raw and tossed into salads or add to Indian dishes. The leaves can be eaten as well as the bulb. Remove leaves and stems for better storage and place bulb in plastic bag in fridge. Eat the leaves soon and wash before consuming.
Napa 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. It makes a lovely salad or slaw and can be a delicious addition to stir-fry or soups. Store in fridge and wash before use.
Pomegranates: These beautiful fruits are from our friend Nacho at Twin Girls Farm near Fresno and are QAI (Quality Assurance International) certified organic. They sell some of their goods to Purity, so that will explain if it has a market sticker on it. Store in fridge for longest storage or on counter for 2-3 weeks. Use a knife or your hands to pry open the rind and pop out the arils (seeds).
Granny Smith Apples: The tasty apples are from our friends at Coco Ranch in Davis and are certified organic. These Granny Smiths are at their peak of season and are great for snacking or baking. Store in fridge or on counter and wash before eating.