Chives: These should be kept in a plastic bag in the fridge and wash 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. Chives do not dry well and will last for only a few days. Remember: fresh herbs are tender and heat will destroy their flavor; they should be added toward the end of the cooking time or sprinkled over the top of a dish just before serving.
Heirloom Tomatoes: We have Black Brandywines, Red Brandywines, Piriform, Lemon Boys, Copias, Purple Calabash, and Green Zebras just to name a few. They are of varying ripeness with the intention that you will have some that are perfectly ripe to eat right away and some that will be great in the following days. Please note that some of the heirloom varieties are green and are ripe. These are from our transitional fields, so they are not 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 Nov. 2010! Store on counter upside down (never in fridge!). Tomatoes are famously fragile, so please make sure you eat them soon!
Cherry Tomatoes: These oh-so-delicious little treats are a welcome addition to any green salad, pasta salad, or as a quick snack. These are from our transitional fields (see above) and are not certified organic. Never store in fridge to maintain great flavor and texture. Keep them on the counter and eat soon.
Shady Lady Tomatoes: These are a wonderful slicing variety with lots of flavor. These are from our transitional fields (see above) and are not certified organic. Store on counter (never in fridge!) and eat soon. These will last longer than the heirloom tomatoes.
Arugula: From our transitional fields (this means it’s not 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 Nov. 2010! . We are throwing this in the box as a little extra and you might notice some small holes. When they were seedlings, some small beetles (that are now long gone) thought they might try a taste. This popular, tender Italian green packs a slight bite with nutty undertones. Divine! Store dry in plastic bag in fridge. Wash well before eating, & remove all yellowing leaves & stems before cooking. Spin or blot dry.
Baby Romaine: We hope you enjoy the crisp, fresh baby romaine! This is from our transitional fields (see tomatoes above) and is not certified organic. Store in plastic bag in fridge and wash before consuming.
Broccoli: You read it right--broccoli! Many of you have been waiting for this and it is making it's debut in your box this week. These beautiful heads were just gleaming in the field. It is best used within 3-4 days. Store dry in plastic bag in fridge and wash before using.
Spinach: From our transitional fields (see tomatoes above) meaning it is not certified organic. May be muddy. 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.
Summer Squash OR Tomatillos: Some of you will receive summer squash and others will receive tomatillos this week. The squash can add a special something to any sauté, soup, or bread. Store in plastic bag in fridge and wash before consuming. Tomatillos make an amazing green salsa and are a wonderful addition to tomato sauces: dry roast in a hot pan, stirring occasionally, until rather soft. Take care not to burn! Store in bag in fridge. Remove from their papery skins before use.
Red Bell Pepper: Oh how we love peppers! They are great sauteed, roasted, or raw. To roast peppers, place over flame on stove (or in broiler). Rotate so entire pepper is blackened. Remove from the heat and place in a bowl with lid/plate covering it. When cool enough to touch, rinse off blackened skin. Store in crisper in fridge and wash before use.
Eggplant: These are absolutely gorgeous! The best way to draw out bitterness is to cube it & cover with a lot of salt (in a bowl). Let sit for 20+ minutes. Wash off salt & sauté or otherwise cook. Store in fridge crisper for best results.
Apples: These are organic and of the Fuji variety from our friend and neighbor Greg at Coco Ranch near Davis. Keep in the fridge or on the counter (depending on how you like to eat them) and wash before consuming.