Arugula: This popular Italian green packs a slight bite with nutty undertones. Try topping an arugula salad with dried fruit, walnuts, feta cheese, and balsamic vinaigrette for a mouth-watering treat. Store in a plastic bag in fridge, rinse, and dry before eating. Roma or Shady Lady Tomatoes: This week the tomatoes are not the prettiest, but we could not imagine leaving them in the field. Most likely, this will be the last tomato harvest of the year. Always store tomatoes on the counter “belly button” down, not in the fridge. Wash before eating and enjoy!
Mixed Lettuce: These fresh greens are from a beautiful bed of young lettuce. Enjoy them in salads and on sandwiches! Store in a plastic bag in fridge and wash well before consuming.
Tatsoi: We hope you enjoy this mustard green with its creamy texture and subtle flavor. It is similar to bok choy and can be slightly sautéed or used in soups. Store in a plastic bag in the fridge and wash well before consuming.
Red or Green Bell Peppers: These peppers are sweet and versatile with an irresistible crunch. They are a great addition to salads and are perfect for stuffing. Store in crisper in fridge and wash before eating.
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: 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.
Daikon Radishes: This large, mild-flavored Asian radish is extremely versatile and can be eaten raw, baked, boiled, sautéed, or braised. The leaves are a good source of vitamin A. Add them to soup, a stir-fry dish, or salad. To keep your radish fresh, separate the roots from the leaves. Store in a plastic bag in the refrigerator.
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.
Sweet Potatoes: Store in a cool (not cold) dark, dry place. The high sugar content makes them more perishable than “real” potatoes. They are delicious roasted or baked whole and eaten with a dab of butter and cinnamon. Wash well before eating.
Green or Wakefield Cabbage: This veggie is wonderful because it cooks quickly, is versatile, and tastes so good. It makes a delicious coleslaw or a nice addition to a salad. If you received a cone-shaped head of cabbage, it is a variety called Wakefield. Store in fridge and wash well before use.
Pink Lady Apples: Theses tasty apples are from our friends at Coco Ranch in Davis and are certified organic. They are great for snacking or baking. Store apples away from onions and garlic in the fridge! If you are going to eat them soon and don’t want to eat them cold, it’s fine to keep them on the counter.