Mixed Lettuce: These fresh greens are from a beautiful bed of young lettuce. Enjoy them in salads and on sandwiches! Store in a plastic bag in fridge and wash well before consuming. Spinach: This tasty and nutritious green will probably be a bit dirty. To clean, first rinse quickly, then fill up a bowl with warm 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 do not wash it until you are ready to cook!

Zucchini: Its season usually ends with the end of summer, but there was a surprising amount in the field this week! Enjoy this versatile veggie while it lasts. It stores best in plastic bag in fridge and wash before eating.

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 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 and can be roasted for an easy side dish. Store in the fridge.

Leeks: These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fries, or in place of onions in other dishes for a delicious and more subtle flavor. Save the dark green tops for making vegetable stock! Store in fridge and wash well.

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.

Watermelon Daikon Radishes: This large round root veggie has a crispy texture and a mildly sweet and peppery flavor. It can be cooked like a turnip, sautéed, braised, added to a stir-fry or stew. It can also be eaten raw as a lovely accompaniment to salad or sandwich. Store in fridge and wash before eating.

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.

Sweet Potatoes: Store in a cool (not cold) dark, dry place. The high sugar content makes them more perishable than “real” potatoes. They are delicious roasted or baked whole and eaten with a dab of butter and cinnamon. Wash well before eating.

Fuyu Persimmons: These beautiful fruits are from our friend Nacho at Twin Girls Farm and are Quality Assurance International certified organic. They sell some of their goods to Purity, which explains the stickers. This variety of persimmon is ripe even when firm. You can bite into them like an apple, or soften them on the counter in a paper bag with your apples.  Store in fridge and wash well before eating.

Fuji Apples: Theses tasty apples are from our friends at Coco Ranch in Davis and are certified organic. They are great for snacking or baking. Store apples away from onions and garlic in the fridge! If you are going to eat them soon and don’t want to eat them cold, it’s fine to keep them on the counter.