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. Mandarin Oranges: These delicious little cuties are from our friend Bill Crepps at Everything Under the Sun in Winters, and are sustainably grown, but are not certified organic.  These make a great afternoon snack or great addition.  Wash and peel.

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.

Spinach: This tasty and nutritious green will be dirty.  (Visit www.eatwell.com/produce/spinach to learn why.) To clean, first rinse quickly, then fill up a bowl with cold water. Put in water, swish, and let soak for 5 to 10 minues. Lift leaves out of water, rinse and blot/spin dry.  Store in plastic bag in fridge!

Broccoli: We were amazed to see these beautiful bouquets of green 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.

Romanesco:  This Italian heirloom is quite versatile and tastes like a cross between cauliflower and broccoli. Try steaming it and adding lemon juice, olive oil, salt and pepper.  It also pairs very well with pasta.  Store in a plastic bag in the fridge.

Bok Choy: 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!

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.  The turnip greens are amazing sautéed!

Collard Greens: These luscious green leaves are a great source of beta carotene, vitamin C and calcium.  They are typically cooked a little longer than other greens, but are well worth the wait. Look in our recipe archives for ideas.  Store in fridge and wash well.

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.

Red Cabbage: 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.

Pink Lady Apples: These apples are from our friends at Smit Orchards in Linden and are certified organic.  Keep in the fridge or on the counter (depending on what you like) and wash before consuming.