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! Lemons: These are also from our friend Nacho at Twin Girls Farm and are QAI certified organic. These juicy dreams add a great touch to winter greens and salads. They store longer in crisper of fridge.

Spinach: This tasty and nutritious green will probably be dirty.  (Visit www.eatwell.com/produce/spinach to learn why.) 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, and chard.  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.

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

Romanesco: This Italian heirloom is quite versatile and tastes like a cross between cauliflower and broccoli. Try steaming it and adding lemon juice, olive oil, salt and pepper. It also pairs very well with pasta.  Store in the fridge.

Pink Lady Apples: These apples are from our friends at Smit Orchards in Linden and are certified organic.  Keep in the fridge or on the counter (depending on what you like) and wash before consuming.

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!

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 well.

Leeks: These large alliums are rather mild in flavor and simply melt to perfection when sautéed.  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.

Green Cabbage: Cabbage is wonderful because it cooks quickly, is versatile, and tastes so good.  It makes a delicious coleslaw or a nice addition to a salad.  Store in fridge and wash well before use.