Rosemary & Thyme: Keep these fresh herbs in a plastic bag in the fridge. You could also dry them! Place fresh herb leaves in a dry spot away from direct sun to dry. Store dried herbs in an airtight jar. 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!

Italian Flat-Leaf Parsley: Its beautifully clean, crisp flavor adds depth to many a dish! Store in a plastic bag in the fridge and use rather quickly.

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.

Mixed Mustard Greens: The beautiful ruffled leaves of the mustard plant have a spicy flavor and are highly nutritious. They can be added raw to salad or sautéed or braised to tame the bitterness. Store in crisper in fridge and wash before eating.

French Breakfast Radishes: These lovely little bunches have a spicy crunch that mellows into succulent sweetness when cooked. Slice thinly and add into a fresh green salad or layer on buttered bread for a great snack. Be sure to eat the greens, too! You can sauté them in butter or add them to a salad. Separate the greens and roots before storing in a plastic bag in fridge to maintain freshness. Wash well before use.

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: This week the leeks are from Nigel’s friends at Terra Firma Farm in Winters. 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 vegetable stock! Store in fridge and wash well.