Rosemary & Sage Bunch: Should be kept in plastic bag in fridge. You can also freeze: either freeze branches on cookie sheets, then strip leaves from stems and return to freezer in plastic containers; or mix finely-chopped rosemary or sage leaves with just enough olive oil or butter to bind them together. Freeze mixture in ice cube trays. Dries well, too! Place fresh herb leaves on screens in a dry spot away from direct sun to dry. Store dried herbs in an airtight jar. Use three times more fresh herbs than dried herbs in a recipe calling for dried.   Fresh herbs will last just a few days. Spinach:  From our transitional fields meaning it is not (yet) certified organic.  Please contact us with questions about transitional produce & organic certification; we’re happy to explain how we keep the items separate. We finally entered our third year of transition to organic on our leased piece of land — we’ll be able to have the parcel certified Nov. 2010! May be muddy (click on the spinach link to see why). To clean, first rinse quickly to remove mud chunks. Then fill up a bowl with cold water. Remove leaves from stems & all yellow leaves. Put in water, swish, & let soak for 5-10 min. Lift leaves out of water, rinse & blot/spin dry. Use the discarded water for your houseplants! Store in plastic bag in fridge.

Chard:  These big, beautiful leaves are mighty tasty!  Chard is a cousin of the beet and the crinkly leaves are amazing steamed or sauteed until bright green.  Remove the leaves from the stems, but make sure to eat the tasty stems too. (The stems will need to be cooked a little longer than the leaves.)  Store in plastic in fridge and wash well before use.

Broccoli:  These beautiful heads were just gleaming in the field.  It is best used within 3-4 days.  Store dry in plastic bag in fridge and wash before using.

Dill: * bonus veggie!  This wispy and fern-like herb has a soft and sweet taste that will lend flavor to salad dressings, fish, and even cabbage and tomatoes!  Always add at the end of cooking as heat will destroy the delicate flavor.  Store in fridge in plastic and wash only before using.

Carrots:  Incredibly sweet and tender!  These are from our friends and neighbors at Terra Firma Farm and are certified organic. Wash well before eating (as always) and enjoy!

Celery:  The first of the season!  This deliciously crunchy bunch of long ribbed stalks is actually in the same plant family as carrots, parsley, and fennel.  It is claimed to help reduce inflammation in the joints and is a vital ingredient in many a soup and holiday stuffing.  Store in plastic in crisper and wash well before eating.

Leeks:  These large alliums are rather mild in flavor and simply melt to perfection when sauteed.  Use in soups, stir-fry, 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 very well before using.

Apples:  These Pink Lady apples are organic and from our friend and neighbor Greg at Coco Ranch near Davis.  Keep in the fridge or on the counter (depending on how you like to eat them) and wash before consuming.

Fuyu Persimmons:  These beautiful fruits 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 Farmer’s Market and yes, they do have twin teenage girls.  They do sell some of their goods to Purity, so that will explain if it has a market sticker on it.   This variety of persimmon is ripe even when firm.  If you like to eat them firm, eat like you would an apple or slice up and add to a salad.  If you prefer them softer, place in a brown bag with your apples and they will soften up in a week.  Store in fridge and wash well before eating.

Sweet Potatoes:  First of the season!  Store in a cool (not cold) dark, dry place.  The high sugar content makes them more perishable than "real" potatoes.  Delcious roasted or baked whole and eaten with little adornment.  Also great in soups (try shredding it-adds color and depth of flavor).  Wash well before eating and enjoy!

Kabocha Squash:  Sweet and easy to prepare,  this winter squash is extremely versatile. It has a soft fluffy texture  and is perfect baked or in soup!  Makes delicious bread and goes well in sautees.  Will keep for some time when stored in a cool (not cold) dry dark place.