Satsuma Mandarins: These delicious little cuties are from our friend Bill at Everything Under the Sun in Winters, Ca and are sustainably grown, but are not certified organic.  Boy, do they have delicious citrus!  Wash and peel. Spinach: This often-muddy green is from our transitional fields (this means it’s not yet certified organic) Please contact us if you have questions about transitional produce & organic certification; we’re happy to explain how we keep the items separate. We’ll be able to have the parcel certified very soon--the paperwork is being processed! To clean spinach, first rinse quickly to remove chunks of mud. 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 under cold water & blot/spin dry. Store in plastic bag in fridge.

Lettuce: Wonderful greens for salads & sandwiches.  Store in plastic bag in fridge. Remove yellow leaves & wash well before use.

Arugula: From our transitional fields and is not (yet) certified organic (see spinach above). 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.

Savoy Cabbage: (Sorry for the Last Minute Change!)  This first-of-the-season beautiful head of cabbage with it's crinkly leaves, is amazingly sweet with a more delicate flavor than other cabbage varieties. Try wrapping fish in the leaves and steaming or stuffing with rice, potatoes, or ground meat.  It adds a little something lovely to soups and it a great addition left raw in salads.  Keep in crisper and wash before eating.

Watermelon Daikon:  From our transitional fields (see spinach above) and is not (yet) certified organic. This large round root veggie with a beautiful burst of magenta color in the center is related to the turnip and horseradish.  It has a crispy texture and has a mildly sweet and peppery flavor.  This interesting radish can be cooked like a turnip, creamed, sauteed, braised, added to a stir-fry or stew.   It can also be eaten raw as a lovely accompaniment to salad or sandwich.  Store in plastic in fridge and wash before eating.

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.

Celeriac:  This delightful veggie is related to celery but has a tender texture and delicate flavor. Toss into soups or stews. Great on its own as well. Perfect in a roasted root veggie dish! Also is great when mashed alone or mixed with potatoes and sweet potatoes. Yum!  Store in fridge in crisper and wash before eating.

Leeks: After cutting off any brown or limp tops, refrigerate leeks, & wash before using. Great when sautéed to perfection or in soups.

Kohlrabi: This interesting veggie is related to cabbage and tastes very much like broccoli stems or the heart of a cabbage head.  It can be eaten raw and tossed into salads or make a great addition to Indian dishes.  The leaves can be eaten as well as the bulb.  Remove leaves and stems for better storage and place bulb in plastic bag in fridge.  Eat the leaves soon and wash well before consuming.

Pink Lady Apples:  These sweet treats are from our friend John Smit 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.