Organic Page Mandarins, CUNNINGHAM CITRUS, So. California
The Page Mandarin (sometimes spelled “Paige”) is actually a tangelo mandarin hybrid. Its thin peel reveals brightly colored orange flesh, intense sweetness, very few seeds, and a lower level of acid.
With that perfect balance of sweetness and acidity, the Page makes an ideal juicing orange or for use in cocktails, marinades, and frozen desserts. Or try adding Page mandarins to salads, pair with seafood, or simply peel and eat!
Paige tangerines will keep at room temperature but should be refrigerated for longer storage.
Organic Artichokes, RODONI, Santa Cruz, Ca
Artichokes are thought to have originated in North Africa, where they still grow wild today. They were introduced to the United States in the 19th century by French and Spanish immigrants.
Artichokes can be enjoyed in a multitude of ways. To prepare artichokes leaves for a simple boil, use kitchen scissors to trim each scale to remove the thorny tip. Boil in salted water until tender, then remove the leaves one at a time to dip in melted butter, hollandaise or aioli, scraping away only the soft inside of each leaf with your teeth. Do not each the fuzzy inedible choke at the heart.
Store fresh artichokes unwashed in a plastic bag in the refrigerator for up to a week. When working with artichokes, avoid discoloration by storing cut artichokes in water with a squeeze of fresh lemon juice.
Organic Baby Red Beets, COKE FARMS, 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 Green Kale, JJM, Watsonville, CA
Kale, along with collard greens, Brussels sprouts and cauliflower, is a descendent of the wild cabbage. An important source of nutrition in Europe since Roman times, kale was introduced to the Americas by English settlers in the 1600's. Kale is rich in Vitamins A, C, B6 & K, plus many minerals such as calcium and copper.
Kale is best when freshest – stronger bitter flavors develop the longer it is stored. Wrap loosely in damp towels and then store unwashed in the refrigerator for up to 4 days.
Organic Rutabaga, COKE FARMS, San Juan Bautista, Ca
Something about the name of this wholesome veggie scares people – it is casually lumped with parsnips, turnips and celery root – and many of us routinely skip over them as our "grandmother's vegetables." Its less than glamorous exterior hides its bitter sweet flavor and fine texture.
About the size of a grapefruit and colored shades of tan and purple, rutabagas will last several weeks stored unwrapped in a cool, dark place. Rich in minerals such as calcium and potassium, rutabagas can be served simply mashed with a little butter as a tasty side dish, or are a wonderful addition to stews. Before cooking, remove the skin with a vegetable peeler or sharp knife.
In Scotland, rutabagas are also called "Neeps." As part of the traditional festivities on Burns Night, they are mashed and served with haggis.
Vegetarian: 1 Dozen Eggs, Clifford Family Farm, Provo, UT
Extra Fruit: Pixie Tangerines, Cunningham Citrus, So. California
Organic certification is provided by California Certified Organic Farmers (CCOF). CCOF has been helping to create and maintain extremely high standards in organic farming since 1973.