Mint: It makes a great tea and a lovely garnish! Add a sprig of mint to your water for a refreshing drink. For fresh storage, keep in plastic or in a small vase with water in fridge and use within 3 to 4 days. To dry, hang upside down out of direct sun. 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. They sell some of their goods to Purity, which 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.
Easter Egg Radishes: These lovely colorful bunches of red, pink, white, and purple hues have a mild taste and nice crunch. Slice thinly and add into a fresh green salad or brighten up a vegetable tray. Separate the greens, which you can eat, from the roots before storing and keep in plastic bag in fridge. Wash them well before use.
Spinach: This tasty and nutritious green will definitely be dirty because of the rain and mud. 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. 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.
Carrots: These might just be the sweetest carrots you’ll ever eat! Remove the green tops from roots before storing in your fridge to maintain freshness. Try juicing or blending the greens for extra flavor and vitamins in smoothies and fresh juice. Be sure to wash the carrots well before eating. (You might want to scrub them clean to avoid peeling them.)
Spring Onions: Enjoy these young onions raw in salads or add them to omelets, soups, curries, and stir-fries for a milder onion flavor. You can tell them apart from the green garlic because they have hollow, round leaves. Be sure to use the green parts, too! Wash them well and remove bottom quarter-inch before consuming.
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!
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!