Spinach: This often-muddy green is from our transitional fields (this means it’s not yet certified organic) Please contact us if you have questions about transitional produce & organic certification; we’re happy to explain how we keep the items separate. We’ll be able to have the parcel certified very soon! To clean spinach, first rinse quickly to remove chunks of mud. 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 under cold water & blot/spin dry. Store in plastic bag in fridge. Lettuce: Wonderful greens for salads & sandwiches. You’ll get at least one type of lettuce (we have six varieties planted & are mixing as we harvest). Store in plastic bag in fridge. Remove yellow leaves & wash well before use.
Dill: This wispy and fern-like herb has a soft and sweet taste that will lend a delicate flavor to many dishes. Always add towards the end of cooking as heat will destroy the delicate flavor. Store in fridge in plastic and wash only before using.
Celery: This 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.
Broccoli: This is best used within 3-4 days. If you notice some unwanted visitors hiding in your florets, rinse broccoli in a bowl of salted water to remove. The field and packing crew have been carefully inspecting them. Store dry in plastic bag in fridge and wash before using.
Carrots: From Terra Firma Farms near Winters, CA. CCOF certified organic. Remove greens from roots before putting in fridge. Store in plastic bag. Wash well before eating.
Red Beets: From our transitional fields (see spinach above). Don’t forget to eat the greens, too — they’re extremely good for you and oh-so-tasty! Store roots separately from greens. Keep both roots and greens in fridge. Eat the greens just like you would eat chard! So good!
Leeks: After cutting off any brown or limp tops, refrigerate leeks, & wash before using. Great when sautéed to perfection or in soups.
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 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.
Mandarin Oranges: These delicious little cuties are from our friend Nacho at Twin Girls Farm near Fresno and are certified organic. Boy, do they have delicious citrus! Wash and peel.
Diane Sweet Potatoes: These must be eaten very soon. Cook them into a puree for pie or cut into chunks and roast. The cooked squash can be frozen to use for later. Also great in soups (try shredding it in — adds color & depth of flavor). The high sugar content makes them more perishable than “real” potatoes. The darker marks on the skin are from water damage from all of the rain we’ve experienced lately. The markings are only skin-deep and do not affect the flavor.
Butternut Squash: Grown in our transitional fields (see spinach above). Sweet and easy to prepare, this winter squash is extremely versatile and easy to peel. Store in a cool (not cold), dark, dry place. Perfect when baked. Makes great soup and bread & goes well in sautées!