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. Spinach: This tasty and nutritious green will probably be a bit dirty. To clean, first rinse quickly, then fill up a bowl with warm 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 do not wash it until you are ready to cook!
Italian Flat-Leaf Parsley: Its beautifully clean, crisp flavor adds depth to many a dish! Store in a plastic bag in the fridge. If you can’t use it right away, try freezing it in a resealable bag for making veggie stock later in the year.
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. Separate the greens and roots before storing in a plastic bag in fridge to maintain freshness. Wash well before use.
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 fridge and wash before using.
Romanesco: This Italian heirloom 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 and can be roasted for an easy side dish. Store in the fridge.
Red Russian Kale: This beautifully ruffled leafy vegetable is full of calcium and iron and will turn bright green when perfectly cooked. Red Russian is one of the most tender of all kales. Store in plastic bag in fridge. Wash before eating and enjoy.
Wakefield Cabbage: Nigel claims that this variety of cabbage is the sweetest he has ever eaten! It’s a British variety and has a cute little pointed head. You can eat it just like you would any other cabbage (in slaws, salads, sautés, soups, etc.). Store in fridge.
Green Onions: The beautiful purple roots of these onions are great raw in salads or on sandwiches. They have a nice flavor without too much heat. Use the green parts as scallions. Wash them well and remove bottom quarter-inch before consuming.
Fuyu Persimmons: These beautiful fruits are from our friend Nacho at Twin Girls Farm and are Quality Assurance International certified organic. They sell some of their goods to Purity, which explains the stickers. This variety of persimmon is ripe even when firm. You can bite into them like an apple, or soften them on the counter in a paper bag with your apples. Store in fridge and wash well before eating.
Delicata Squash: Sweet and easy to prepare, this winter squash is extremely versatile and easy to peel. They are colorful and are great for stuffing. Store in a cool (not cold), dark, dry place. They are perfect for baking and also make great soup and bread. Enjoy!