Organic Spring Onions, Primavera, Vista, CA
Is it a spring onion or a shallot or a green onion or a scallion? But wait, what about chives? No wonder many of us are confused!
A spring onion is more or less a baby onion. With a distinctive small white bulb and green stalk, if left to grow, it will develop into a traditional dry onion.
Scallions have long thin green stalks and a very small narrow bulb, which will never develop or grow larger. Scallions are also known in many parts of the country as green onions.
To confuse matters more, in Australia, both spring onions and scallions are known as shallots, even though they are in different wings of the allium family. In England, the term spring onion is used interchangeably for either spring onions or scallions/green onions.
Feel free to use spring onions in any recipe that calls for scallions, but not the reverse. Rinse well under cool running water and remove any bruised outer layers. Trim off and discard the tough green stalks, chop the tender green stalks to use in salsas or on salads, and roast or grill the sweet bulb.
Organic German Butterball Potatoes, Bonpack, Chowchilla, CA
German Butterball Potatoes are extremely versatile: light and fluffy when mashed yet will hold their shape fairly well when cooked. With a smooth golden colored skin and appealing butter yellow interior, their flavor is creamy and smooth, with strong buttery notes.
Rich in vitamin C and potassium, store German Butterballs in a cool, dark yet well ventilated place. Do not refrigerate. Discard any potatoes with a green tint to their skin, or with any growing roots.
Organic Dino Kale, Coke Farms, San Juan Bautista, CA
Dino kale also known as Tuscan or Lacinato kale, is an heirloom varietal with distinctive nearly black leaves that can be up to a foot long. Kale's rich flavor is earthy with notes of sweetness and minerals. It is recognized as a nutritional powerhouse - an excellent source of Vitamins A, C, K, B6, and Calcium, plus rich in Dietary Fiber, Protein, Thiamin, Riboflavin, Folate, Iron, Magnesium and Phosphorus. Add to soups and stews for extra nutrition and flavor, or use in any recipe that calls for chard, collard greens or cooked spinach.
Store dino kale only a few days in the refrigerator, lightly wrapped in damp towels. Kale should always be rinsed and drained before cooking. The stems and ribs will benefit from a longer cooking time – remove them and cook first to soften.
Organic Purple Turnips, Coke Farms, San Juan Bautista, CA
Purple turnips develop their distinctive hue due to the top of the root's exposure to air. With peppery and sweet notes, turnips have a high sugar content that diminishes quickly with overcooking and over browning. If in doubt – undercook!
Turnips are rich in Vitamins A & B6, plus many essential minerals such as calcium, potassium, and iron. Steam or sauté any attached turnip greens right away, or store removed from the turnip root, loosely wrapped in damp paper towels for a day or two. Turnip roots should be kept in a cool dry place with good air circulation, for up to one week.
Organic Navel Oranges, Cunningham Farms, So. California
Oranges of all varieties are the most commonly grown fruit in the world. Navel oranges get their unique name due to the distinctive growth of what looks like a "second" fruit at its neck, slightly resembling a human belly button. With thick yet easy to peel skin and usually seedless flesh, navels are used mostly for snacking or in salads.
In season in the US during the late winter and early spring, navel oranges are thought to be a mutation of a single Selecta orange tree in Brazil from the early 1800's.
Vegetarian: Barely Buzzed Cheese, Beehive Cheese, Uintah, UT
Extra Fruit: Blood Oranges, Cunningham Citrus, So. California