Chives: These should be kept in a plastic bag in the fridge and washed 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. Cilantro: This fragrant herb pairs incredibly well with piquant foods and can enhance the flavors of many dishes. 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.
Navel Oranges: These juicy treats 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 Farmers Market and yes, they do have twin teenage girls. They sell some of their goods to Purity, so that will explain if it has a market sticker on it. The oranges keep well in the fridge. Peel and enjoy!
Lemons: These juicy dreams add a great touch to salads. They are also from Twin girls Farm near Fresno and are QAI certified organic. Store in fridge.
Mixed Lettuce: Enjoy these fresh greens for salads and sandwiches! It is a mix of tender curly, red leaf and Romaine lettuces. Store in plastic bag in fridge and wash well before consuming.
Pink Lady Apples: These apples are from our friends at Smit Orchards in Linden and are certified organic. Keep in the fridge and wash before consuming.
Spinach: This tasty and nutritious green will probably be dirty. To clean, first rinse quickly, then fill up a bowl with water. Put spinach in the water, swish, and let soak for 5 to 10 minutes. Lift leaves out of water, rinse and blot or spin dry. Store in plastic bag in fridge, but don’t wash it until you’re ready to cook!
Stir-fry Mix: Bright, beautiful and full of vitamins and minerals! This is a mix of kale, collards, chard, and arugula. Chop and sauté in olive oil or butter for a lovely side-dish. They are also tasty raw. Store in plastic bag in fridge and wash well before using. If you find any unwanted visitors, try soaking in salted water and then rinse.
Green Garlic: This young garlic has a milder and less bitter bite than garlic cloves and sweetens when cooked. It can also be eaten raw! Green garlic has flat leaves with V-shaped cross sections. Store in fridge and use within a week. Delicious!
Leeks: These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fries, 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.
Fennel: Enjoy this taste-of-winter veggie! With a texture like celery and a delicate taste of anise, it can be eaten raw, sautéed, grilled, braised or roasted. Store in a plastic bag in the fridge.