What’s in the box this week?(Listed from shortest shelf life to longest shelf life)
- Spinach: We pick this delicious crop straight into the bag in the field. Take out what you need and wash thoroughly. Yes it is dirty but is keeps much better that way.
- Tat soi: This is amazing sautéed and adds a little something special to a soup or stir-fry. It cooks very much like spinach which will return in a couple of weeks when the crop is big enough. Store in a plastic bag in fridge. Don’t forget to use the ribs!
- Bok Choi: An Asian Green, wonderful for stir fry. Crispy stems need to be cooked just a little longer than the greens.
- Stir Fry Green: We plant a bed with four rows of Collards, Red Russian Kale and Dino Kale. It is easy for us to bunch some of each for your stir fry greens this week. These would be perfect for the Risotto.
- Rosemary: Just perfect for putting over potatoes roasting in the oven with a little olive oil.
- Red Potatoes: Freshly dug last week Lorraine and I have been eating them all weekend. We had them with eggs for breakfast and on Sunday evening cooked in a dish with ribs. These are seconds because a few have growth cracks. This is caused by the fall days being warm one day and then cold another. They are perfectly good to eat. The price was just a little more than half of the perfect ones so we are able to put twice as many potatoes in your box! Certified organic from T & D Wiley Farm in Madera.
- Red Cabbage: We have a delicious slaw in the fridge which is great to have for lunch with sandwiches or any other lunchtime dish. It can be made in advance and last for 3 or 4 days.
- Lemons: This versatile fruit adds a great touch to winter greens and salads. It will store longer in crisper of fridge, but if you are going to use it within a week it can be stored on the counter. From our long time friend Nacho at Twin Girls Farm in Fresno.
- 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.
- Pomelo: Take a look at the website for a video on how to peel and eat this unusual fruit. These are from our own trees!
- Navel Oranges: These juicy treats are from our friend Nacho at Twin Girls Farm and are QAI certified organic. We have been friends with this family for a long time and see them every Saturday 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. Order a 20lb box extra with your next delivery. Peel and enjoy!
- Butternut Squash: We grow many types of wonderful squash but my favorite has to be the creamy butternut. Bake the whole thing save any that you do not use to add to a soup made with our chicken stock.