Organic Baby Red Beets From COKE FARM, San Juan Bautista, CA
Sweet, earthy and colorful, baby red beets are a member of the Chenopodiaceae family, along with carnations, chard, spinach, and Venus fly traps. The deep rich color is due to betalain pigments, which are also thought to support the body's detoxification process. However, betalians are very heat sensitive; cook the roots until just fork tender. The beet roots are an excellent source of vitamin C, fiber and many essential minerals. The leafy greens are rich in beta-carotene, iron and calcium. To best store beets, remove and use the beet greens as soon as possible, leaving about a 1 inch stem on the beet roots. Keep the greens no more than 1 or 2 days, wrapped loosely in damp paper towels and refrigerated. Roots will keep for more than 1 week in a bag in the fridge. Before handling either cooked or raw beets, we recommend wearing rubber gloves to avoid staining of your hands.
ORGANIC SPRING LETTUCE MIX From SALACIA FARMS, LINDON, UT
A mixture of small, young salad greens, herbs and edible flowers. The greens are a mixture of textures and sweet, spicy and bitter flavors. Among the greens commonly found in the mixture are arugula, dandelion, frisée, mizuma, mâche, radicchio, oak leaf, endive and sorrel. Spring mix is also known as mesclun, mesculum, field greens, spring salad mix, spring mix or field greens. When wrapped in plastic and stored in the vegetable drawer of the refrigerator, the greens will stay fresh for a week.
Organic Red Chard From COKE FARM, San Juan Bautista, CA
Considered to be one of the more healthful and nutrient dense vegetables, chard is a vibrant and fun winter green to add to soups, stews and sautés. Any tough stems and ribs should be removed and cooked separately or discarded. Rich in Vitamins A & C, iron and protein, chards grows best in a cooler growing season. Wrap loosely in damp towels and store for two to three days in the refrigerator. Chard was given the name “Swiss Chard” to distinguish it from several varieties of spinach in early French seed catalogues. Considered to be one of the more healthful and nutrient dense vegetables, chard is ideal for steaming or sautéing, or added to soups or pastas. The crisp stems should be removed and cooked separately. In season in late spring and early winter, chard is rich in Vitamins A, C & K plus fiber, iron and protein. Wrap loosely in damp towels and store for two to three days in the refrigerator.
Organic Leeks From COKE FARM, San Juan Bautista, CA
Sometimes called the poor man’s asparagus, leeks are delicate, sweet and succulent. Abundant in the fall and winter, leeks make an excellent addition to soups and stews. They easily serve as a partial substitute for onions in many recipes to add depth and a more subtle nuanced flavor. Leeks pair especially well with fish dishes. Leeks are a member of the garlic and onion family, and are rich in Vitamin A, Vitamin C, Vitamin K, Folate and Manganese, as well as a good source of Dietary Fiber, Vitamin B6, Iron and Magnesium. Store leeks for 4 or 5 days in the refrigerator, loosely wrapped in a damp towel in a plastic bag. Leave untrimmed until just before use.
For smaller sized leeks, trim off all of the roots just at the base of the stem. Cut off the tops, but leave several inches of the tender green leaves. Remove the very outer leaves, and then gently separate to rinse in cold water to rinse out any dirt or sand. For larger leeks, cut lengthwise in half before rinsing.
Organic Sunchokes aka Jerusalem Artichokes From COKE FARM, San Juan Bautista, CA
Sunchokes are one of the few remaining indigenous vegetables to North America. The French explorer Champlain brought them back to Europe after discovering sunchokes growing wild on what is now Cape Cod. A cousin to the sunflower, sunchokes are a hardy tuber that can be enjoyed both raw and cooked. Resembling fresh ginger root, with a knobby exterior, pink-tinged skin, and a mild nutty flavor, sunchokes can be used interchangeable with potatoes in many recipes. Sunchokes are a very good source of Iron, and also rich in Vitamin C, Thiamin, and Potassium. Store sunchokes for up to two weeks in the refrigerator. To avoid discoloration when cutting or peeling, keep pieces in cold water with a little fresh squeezed lemon juice or vinegar. For some people, sunchokes produce less than desirable effects on their digestive systems (think beans…) Cooking sunchokes well may assist in avoiding this side-effect.
Organic Strawberries From COKE FARM, San Juan Bautista, CA
In peak sweet season from April to June, strawberries are considered a nutrient dense super fruit due to their high levels of Vitamin C, potent antioxidants, and potassium. While commonly enjoyed raw as a snack, sliced onto cereal, and in a multitude of desserts, strawberries may also add sweetness and acidity to salads and are perfect in smoothies. Store strawberries unwashed in the fridge for up to two to three days. Strawberries are thought to be so named as, after picking, they were stored in straw lined baskets.
Morobe Chocolate Bar from Amano
Like most Alpines, Adelegger is distinctly beefy and nutty. But what makes this German cheese special are the faint notes of twangy citrus. Look for citrus when pairing. Great as a side with traditional German fare like herbed sausages and sauerkraut, but chocolate-covered or candied oranges make for excellent dessert options. Dry and sweet Rieslings and Gewurztraminers are the best bet. Prost!
Fresh Local Eggs From CLIFFORD FAMILY FARMS, Provo, UT
San Joaquin Gold From COWGIRL CREAMERY, San Francisco, CA
A firm cheddar-like cheese, is named after the valley of its creation. It was intended to be a Fontina but has developed into a unique cheese of its own. It has a firm and granular texture, a thin, natural rind and golden hue. An award winner at the World Cheese Awards and American Cheese Society, it has flavors of nuts and butter, and is wonderful for grating and melting.