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.
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’ve 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!
Mixed Lettuce: Enjoy these fresh greens for salads and sandwiches! It is a mix of tender curly, red leaf and Romaine lettuces. Store in plastic bag in fridge and wash well before consuming.
French Breakfast or Easter Egg 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 or layer on buttered bread for a great snack. Separate the greens and roots before storing in a plastic bag in fridge to maintain freshness. Wash well before use.
Spinach: This tasty and nutritious green might be dirty from last week’s rain and mud. To clean, first rinse quickly, then fill up a bowl with 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 don’t wash it until you’re ready to cook!
Stir-fry Mix: Bright, beautiful and full of vitamins and minerals! This is a mix of kale, collards, chard, and arugula. Chop and sauté in olive oil or butter for a lovely side-dish. Store in plastic bag in fridge and wash well before using. If you find any unwanted visitors, try soaking in salted water and then rinse.
Yellow Spring Onions: Enjoy these young onions raw in salads or add them to omelets, soups, curries, and stir-fries for a milder onion flavor. You can tell them apart from the green garlic because they have hollow, round leaves. Be sure to use the green parts, too! Wash them well and remove bottom quarter-inch before consuming.
Green Garlic: This young garlic has a milder and less bitter bite than garlic cloves and sweetens when cooked. It can also be eaten raw! Green garlic has flat leaves with V-shaped cross sections. Store in fridge and use within a week. Delicious!
Fennel: With a texture like celery and a delicate taste of anise, it can be eaten raw, sautéed, grilled, braised or roasted. Store in a plastic bag in the fridge.
Turnips: This ancient veggie is one of the earliest to be cultivated and was a staple before the potato. It is rich in fiber, calcium, and vitamins A and C. These beauties can be eaten raw or steamed and have a deliciously buttery crunch. Remove the greens and store in separate plastic bags
in fridge. Be sure to wash them before eating.
Raisins: These raisins are from Capay Canyon Ranch in Esparto and are CCOF certified organic. They are a delicious snack on their own, and of course they are a classic addition to oatmeal and baked goods. Try adding them to a salad or stir-fry mix, too! Be sure to store your raisins in a tightly sealed container in the refrigerator to keep them fresh.