Arugula:  This popular Italian green packs a slight bite with nutty undertones and pairs well with goat cheese, nuts, and a vinaigrette.  It is also great sauteed, in pesto, atop a pizza, or in soups.  Store in plastic bag in fridge, rinse, and dry before eating. Spinach:  First of the season! This tasty and nutritious green may be a little dirty (visit www.eatwell.com/produce/spinach for more info) To clean, first rinse quickly, then fill up a bowl with cold water. 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!

Italian Flat Leaf Parsley:  The beautifully clean, crisp flavor adds depth to many a dish!  Store in a plastic bag in the fridge and use rather quickly.

Cauliflower OR Romanesco: We were amazed to see these beautiful bouquets in the field! Rich in fiber and vitamin C, this brassica always adds a flavor to soups, salads, and stir-fries.  Store dry in plastic bag in fridge and wash before using.

Green Onions:  Enjoy these scallions raw in salads and add to omelets, soups, curries, stir-fry, and sandwiches for a milder onion flavor.  It has hollow, round leaves.  Wash well and remove bottom quarter-inch before consuming.

Eggplant:* bonus item* They are deliciously sweet, but to draw out moisture or any bitterness, cut into slices and salt, then leave out for 15 minutes and pat dry before cooking.  Store in fridge and wash before eating.  Enjoy!

Collard Greens:  These luscious green leaves are a great source of beta carotene, vitamin C and calcium.  They are typically cooked a little longer than other greens, but are well worth the wait. Look in our recipe archives for ideas.  Store in fridge and wash before eating.

Wakefield OR Green Cabbage: The Wakefield cabbage is a British variety and has a cute little pointed head.  Cabbage is a great in slaws, salads, sautees, soups, etc.  Store in fridge and wash before eating.

Hot Peppers: You will receive a mix of serrano and jalapeno peppers in your box this week (see our website for photos).  These chiles add a little kick to curries, soups, and salsas.  Wear gloves when slicing to avoid getting hot capsicum oil on your hands and remove seeds and membranes for less heat.  Store in crisper and wash before eating.

Fuyu Persimmons: These beautiful fruits 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 Farmer’s 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.   This variety of persimmon is ripe even when firm.  If you like to eat them firm, eat like you would an apple or slice up and add to a salad.  If you prefer them softer, place in a brown bag with your apples and they will soften up in a week.  Store in fridge and wash well before eating.

Pomegranates: These beautiful fruits are also from Twin Girls Farm and are certified organic.   They sell some of their goods to Purity, so that will explain if it has a market sticker on it.   Store in fridge for longest storage or on counter for 2-3 weeks.  Use a knife or your hands to pry open the rind and pop out the arils (seeds).

Red Kuri OR Golden Nugget OR Festival Squash These winter squashes not only looks pretty, but taste amazing too!  The Red Kuri has a deep orange color and a slightly pointed top.  The Golden Nuggets are a lighter shade of red and have a green ring on the bottom and the Festival is a cross of acorn and delicata with the shape of one and the color of the other. They all have a sweet, slightly nutty taste.  Store in a cool dark place.

Delicata Squash: Sweet and easy to prepare, this winter squash is extremely versatile and easy to peel.  They are colorful and are great for stuffing.  Store in a cool (not cold), dark, dry place. Perfect when baked. Makes great soup and bread & goes well in sautées!