Lisbon Lemons: 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. These juicy dreams add a great touch to many of dish and salad. Stores longer in crisper of fridge.
Navel Oranges: These juicy treats are also from Twin Girls Farm near Fresno and are QAI (Quality Assurance International) certified organic. Stores well in fridge. Peel and enjoy!
Page Tangerines: These delicious citrus are from our orchard and have a deep, intense flavor. They may be a bit harder to peel, but are definitely worth the effort! These last better if they are stored in the crisper of the fridge.
Italian Flat-Leaf Parsley: The beautifully clean, crisp flavor adds depth to many a dish! Store in a plastic bag in the fridge and use rather quickly.
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 sometime this month! 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.
Cauliflower: These beautiful heads are organic and are from our friends at Terra Firma in Winters. Cut the head into individual florets. Steam or cook (10 to 15 minutes) and when the stalks of the florets turn light green, it is done. Keep in crisper of fridge and wash before eating.
Green Garlic: This young garlic has a milder and less bitter bite than garlic cloves and sweetens when cooked and can also be eaten raw. This may look similar to the young onions, but has flat leaves with v-shaped cross sections. From our transitional fields (see spinach above) and is not (yet) certified organic. Store in fridge and use within 3-5 days. Enjoy!
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.
Pink Lady Apples: These apples are from Smit Orchards in Linden, CA and are certified organic. Keep in the fridge or on the counter (depending on how you like to eat them) and wash before consuming.
Carrots: Enjoy these sweet and crunchy treats. From our transitional fields (see spinach above) and is not (yet) certified organic. Remove greens from roots before putting in fridge. Try juicing a small amount of the greens with your carrots for a little extra green flavor and more vitamins. Store in plastic bag and wash well before eating.
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.