Archive for the ‘This Week’s Box’ Category
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April 14, 2012
Here’s what we’re hoping to put in the CSA boxes for April 18th and 19th. Please note that the list is subject to last minute changes, depending on harvest and weather.
Navel Oranges
Green Garlic
Fennel
Yellow Spring Onions
Turnips
Lettuce
Spinach
Stir-fry Mix
French Breakfast Radishes
Dill
Raisins
April 12, 2012
Garlic Chives: These chives look like blades of grass and have a delicate garlic flavor. Use them as regular chives or as a replacement for scallions. They should be kept in a plastic bag in the fridge and washed right before use. You can also freeze them! Mix finely-chopped chives with just enough olive oil to bind them together and freeze the mixture in ice cube trays.
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.
Mixed Mustard Greens: The beautiful ruffled leaves of the mustard plant have a spicy flavor and are highly nutritious. Try combining them with the mixed lettuce and add a sweet vinaigrette of olive oil, orange juice, orange zest, Champagne vinegar, and shallots. Store in crisper in fridge and wash before eating.
Spinach: This tasty and nutritious green will be dirty from this 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!
Chard: These big, beautiful leaves are mighty tasty! Remove the leaves from the stems, but make sure to eat the stems too. The stems will need to be cooked a little longer than the leaves. Store in a plastic bag in the fridge and wash well before using.
Carrots: These might just be the sweetest carrots you’ll ever eat! Remove the green tops from roots before storing in your fridge to maintain freshness. Try juicing or blending the greens for extra flavor and vitamins in smoothies and fresh juice. Be sure to wash the carrots well before eating. You might want to scrub them clean to avoid peeling them.
Red 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.
April 11, 2012
Garlic Chives: These chives look like blades of grass and have a delicate garlic flavor. Use them as regular chives or as a replacement for scallions. They should be kept in a plastic bag in the fridge and washed right before use. You can also freeze them! Mix finely-chopped chives with just enough olive oil to bind them together and freeze the mixture in ice cube trays.
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.
Mixed Mustard Greens: The beautiful ruffled leaves of the mustard plant have a spicy flavor and are highly nutritious. Try combining them with the mixed lettuce and add a sweet vinaigrette of olive oil, orange juice, orange zest, Champagne vinegar, and shallots. Store in crisper in fridge and wash before eating.
Spinach: This tasty and nutritious green will be dirty from this 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!
Chard: These big, beautiful leaves are mighty tasty! Remove the leaves from the stems, but make sure to eat the stems too. The stems will need to be cooked a little longer than the leaves. Store in a plastic bag in the fridge and wash well before using.
Carrots: These might just be the sweetest carrots you’ll ever eat! Remove the green tops from roots before storing in your fridge to maintain freshness. Try juicing or blending the greens for extra flavor and vitamins in smoothies and fresh juice. Be sure to wash the carrots well before eating. You might want to scrub them clean to avoid peeling them.
Red 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.
April 6, 2012
Here’s what we’re hoping to put in the CSA boxes for April 11th and 12th. Please note the list is subject to last-minute changes depending on harvest and weather conditions.
| Navel Oranges |
| Green Garlic |
| Fennel |
| Purple Spring Onions |
| Turnips |
| Lettuce |
| Spinach |
| Carrots |
| Mixed Mustard Greens |
| Garlic Chives |
| Chard |
April 5, 2012
Chives: These should be kept in a plastic bag in the fridge and washed right before use. You can also freeze them! Mix finely-chopped chives with just enough olive oil or butter to bind them together and freeze the mixture in ice cube trays. They do not dry well and will last for only a few days.
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!
Lemons: These juicy dreams add a great touch to salads. They are also from Twin girls Farm near Fresno and are QAI certified organic. Store in fridge.
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 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.
Carrots: These might just be the sweetest carrots you’ll ever eat! Remove the green tops from roots before storing in your fridge to maintain freshness. Try juicing or blending the greens for extra flavor and vitamins in smoothies and fresh juice. Be sure to wash the carrots well before eating. (You might want to scrub them clean to avoid peeling them.)
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!
Beets: These sweet treats are the first of the season! Don’t forget to eat the greens, too — they’re extremely good for you! Store roots separately from greens. Keep both in crisper in fridge and eat greens just like you would chard!
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. The turnip greens are amazing sautéed!
April 4, 2012
Chives: These should be kept in a plastic bag in the fridge and washed right before use. You can also freeze them! Mix finely-chopped chives with just enough olive oil or butter to bind them together and freeze the mixture in ice cube trays. They do not dry well and will last for only a few days.
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!
Lemons: These juicy dreams add a great touch to salads. They are also from Twin girls Farm near Fresno and are QAI certified organic. Store in fridge.
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 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.
Carrots: These might just be the sweetest carrots you’ll ever eat! Remove the green tops from roots before storing in your fridge to maintain freshness. Try juicing or blending the greens for extra flavor and vitamins in smoothies and fresh juice. Be sure to wash the carrots well before eating. (You might want to scrub them clean to avoid peeling them.)
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!
Beets: These sweet treats are the first of the season! Don’t forget to eat the greens, too — they’re extremely good for you! Store roots separately from greens. Keep both in crisper in fridge and eat greens just like you would chard!
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. The turnip greens are amazing sautéed!
March 30, 2012
We have some exciting spring vegetables for the boxes next week!
Navel Oranges
Lemons
Green Garlic
Mixed Lettuce
Spinach
Stir-fry Mix
Turnips
Carrots
Beets
French Breakfast Radishes
Chives
March 29, 2012
Mint: It makes a great tea and a lovely garnish! Add a sprig of mint to your water for a refreshing drink. For fresh storage, keep in plastic or in a small vase with water in fridge and use within 3 to 4 days. To dry, hang upside down out of direct sun.
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!
Lemons: These juicy dreams add a great touch to salads. They are also from Twin girls Farm near Fresno and are QAI certified organic. Store in fridge.
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.
Easter Egg Radishes: These lovely colorful bunches of red, pink, white, and purple hues have a mild taste and nice crunch. Slice thinly and add into a fresh green salad or brighten up a vegetable tray. Separate the greens, which you can eat, from the roots before storing and keep in plastic bag in fridge. Wash them well before use.
Spinach: This tasty and nutritious green will definitely be dirty because of the 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.
Carrots: These might just be the sweetest carrots you’ll ever eat! Remove the green tops from roots before storing in your fridge to maintain freshness. Try juicing or blending the greens for extra flavor and vitamins in smoothies and fresh juice. Be sure to wash the carrots well before eating. (You might want to scrub them clean to avoid peeling them.)
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!
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. The turnip greens are amazing sautéed!
March 28, 2012
Mint: It makes a great tea and a lovely garnish! Add a sprig of mint to your water for a refreshing drink. For fresh storage, keep in plastic or in a small vase with water in fridge and use within 3 to 4 days. To dry, hang upside down out of direct sun.
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!
Lemons: These juicy dreams add a great touch to salads. They are also from Twin girls Farm near Fresno and are QAI certified organic. Store in fridge.
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.
Easter Egg Radishes: These lovely colorful bunches of red, pink, white, and purple hues have a mild taste and nice crunch. Slice thinly and add into a fresh green salad or brighten up a vegetable tray. Separate the greens, which you can eat, from the roots before storing and keep in plastic bag in fridge. Wash them well before use.
Spinach: This tasty and nutritious green will definitely be dirty because of the 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.
Carrots: These might just be the sweetest carrots you’ll ever eat! Remove the green tops from roots before storing in your fridge to maintain freshness. Try juicing or blending the greens for extra flavor and vitamins in smoothies and fresh juice. Be sure to wash the carrots well before eating. (You might want to scrub them clean to avoid peeling them.)
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!
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. The turnip greens are amazing sautéed!
March 22, 2012
Rosemary & Thyme: Keep these fresh herbs in a plastic bag in the fridge. You could also dry them! Place fresh herb leaves in a dry spot away from direct sun to dry. Store dried herbs in an airtight jar.
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 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. The oranges keep well in the fridge. Peel and enjoy!
Italian Flat-Leaf Parsley: Its beautifully clean, crisp flavor adds depth to many a dish! Store in a plastic bag in the fridge and use rather quickly.
Lemons: These juicy dreams add a great touch to salads. They are also from Twin girls Farm near Fresno and are QAI certified organic. Store in fridge.
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.
Mixed Mustard Greens: The beautiful ruffled leaves of the mustard plant have a spicy flavor and are highly nutritious. They can be added raw to salad or sautéed or braised to tame the bitterness. Store in crisper in fridge and wash before eating.
French Breakfast 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. Be sure to eat the greens, too! You can sauté them in butter or add them to a salad. 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 will probably be dirty. 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. They are also tasty raw. 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.
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!
Leeks: This week the leeks are from Nigel’s friends at Terra Firma Farm in Winters. 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. The green tops are great for making vegetable stock! Store in fridge and wash well.
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