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. 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.

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 have 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!

Spinach: This tasty and nutritious green will be dirty because it has been rainy and muddy on the farm this week. 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!

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.

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.

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. Save the dark green tops for making vegetable stock! Store in fridge and wash well.

Daikon Radishes: These large, mild-flavored Asian radishes are 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 radishes fresh, separate the roots from the leaves. Store in a plastic bag in the refrigerator.

Red Cabbage: Cabbage is wonderful because it cooks quickly, is versatile, and tastes so good. Red cabbage is particularly lovely sliced thin in green salads and really brightens up a coleslaw. Store in fridge and wash well before use.

Spaghetti Squash: This is fantastic baked (either halved or whole) and has fun, spaghetti-like strands of flesh on the inside. It can be used as a pasta substitute with marinara sauce or stuffed with herbs, cheese, and nuts for a delicious meal.  Store in a cool (not cold), dark place.

Bay Leaves: These wonderful leaves are from our friend Jim Schrupp in Winters. Bay leaves are from the laurel tree, and they are an essential flavor in French, Mediterranean, and Indian cuisines. It is also one of the main ingredients in a classic French bouquet garni. Store in an airtight container away from the sun.