Strawberries: This is a sample of our strawberries! They were just picked yesterday and need to be eaten very soon. Please return the baskets to your delivery site so they can be reused. Enjoy! Arugula: This popular Italian green packs a slight bite with nutty undertones and pairs well with goat cheese, nuts, and a vinaigrette.  Store in plastic bag in fridge, rinse, and dry before eating.

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. They sell some of their goods to Purity, which will explain if it has a market sticker on it. The oranges keep well in the fridge. Peel and enjoy!

Mixed Lettuce: Enjoy these fresh greens for salads and sandwiches! It is a mix of tender curly, red leaf and Romaine lettuces. Store in plastic bag in fridge and wash well before consuming.

Easter Egg Radishes: These lovely little bunches have a spicy crunch that mellows into succulent sweetness when cooked. Slice thinly and add into a fresh green salad. Separate the greens and roots before storing in a plastic bag in fridge to maintain freshness. Wash well before use.

Fava Beans: They are wonderfully tasty, but do require a little work. For many recipes, start by stringing and shucking the beans. Then, remove their waxy coating by blanching them in boiling water for 30 seconds. Plunge beans into an ice bath and pop them out. Store in fridge and wash before consuming.

Stir-fry Mix: Bright, beautiful and full of vitamins and minerals! This is a mix of kale, collards, chard,  and arugula. Chop and sauté in olive oil or butter for a lovely side-dish. 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.

Chard: These big, beautiful leaves are mighty tasty! Remove the leaves from the stems, but make sure to eat the stems too. The stems will need to be cooked a little longer than the leaves. Store in a plastic bag in the fridge and wash well before using.

Red Spring Onions: Enjoy these young onions raw in salads or add them to omelets, soups, curries, and stir-fries for a milder onion flavor. You can tell them apart from the green garlic because they have hollow, round leaves. Be sure to use the green parts, too! Wash them well and remove bottom quarter-inch before consuming.

Green Garlic: This young garlic has a milder and less bitter bite than garlic cloves and sweetens when cooked. It can also be eaten raw! Green garlic has flat leaves with V-shaped cross sections. Store in fridge and use within a week. Delicious!

Fennel: With a texture like celery and a delicate taste of anise, it can be eaten raw, sautéed, grilled, braised or roasted. Store in a plastic bag in the fridge.

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.