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!   These make a great afternoon snack or great salad addition.  Wash and peel. 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!

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.

Stir-Fry Mix:  Bright and beautiful!  From our transitional fields (see spinach above) and is not (yet) certified organic.  Chop and sautee in olive oil or butter for a lovely side-dish.  Also tasty raw.  Store in plastic bag in fridge and wash well before using.

Savoy Cabbage: This 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.

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.

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.

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.

Carrots: The first of the season from the farm!  Enjoy these sweet and crunchy treats.  Remove greens from roots before putting in fridge. Store in plastic bag and wash well before eating.

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.