Category: Goods & Goodies

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Fresh This Week Add-Ons 01.01.11

As we start into the new year, we are thinking bright, fresh, nutritious options to add on to that box of good! Under each item we’ve listed a few reasons why you will want to include them in your healthy lifestyle choices.

KFF Walnuts: $4.00/lb in shell. 2 lbs for $7.50

Locally grown on our own family farm, these walnuts are sure tasty! Fresh definitely makes a difference!

Walnuts are one of the best plant sources of protein. They are rich in fiber, B vitamins, magnesium, and antioxidants, such as Vitamin E, and good fats (the Omega-3s). Walnuts are ranked among the top ten on the list of the most powerful disease fighting foods.

Tip: Instead of snacking on cookies, crack open some walnuts and eat them as snacks. Toss into your fresh salads for added flavor & crunch.

To read more: http://www.amoils.com/health-blog/walnuts-add-deliciousness-to-your-diet/

Red Bell Peppers: $1.75 ea. $4.90/lb

Did you know? Red bell peppers contain more Vitamin C than almost any other common fruit or vegetable! Vitamin C helps to reduce the secretion of cortisol in the human body. Cortisol is a chemical that is released when you’re stressed, and contain lead to weight gain and trouble falling asleep. Red bell peppers help to reverse the negative effects of cortisol, which helps to improve sleep quality when eaten at dinner or a couple of hours before bedtime. Bell peppers are especially beneficial to those with high blood pressure because they contain capsaicin, which helps prevent blood clot formation.

Braising Mix: 1-lb for $6.75, 1/2 lb for $3.50

If you haven’t tried this gorgeous assortment of local baby winter greens, this is the week to do it!

In the cold, dark days of winter, these thick, green leaves in various sizes, shapes, and shades of greens are available from small farms throughout the Pacific NW. Braising greens are a mix of greens that include kale, chard, collards, mustard, bok choy, raddichio, and turnip greens. They’re really great because you get several varieties of dark, leafy, chock-full-of-vitamins greens that are so versatile. Plus, they’re delicious – each bite bursts with flavor and texture. To see how one of our KFF customers used braising mix go to her blog by clicking herehttp://goodfoodsisters.blogspot.com/2010/12/delicious-dishes-from-box-of-good.html

Navel Oranges: 6 for $2.75

Vitamin C. Beta-carotene, a high-fiber content, calcium, potassium, B6, electrolytes, magnesium,  Folic acid, Thiamin…it’s all there in a juicy orange! Unless you have citrus allergies, there is no fruit we like better this time of year for an everyday dose of good!

Fuji Apples: 3 lbs for $3.50

“An apple a day keeps the doctor away” goes the old adage. But did you know that apples can also help you stick to your diet? Apples contain pectin, which suppresses those food hunger & sugar cravings that seem to grow in us after the holiday season. The good thing about pectin is that it makes you feel full quickly.  If you eat an apple and drink a glass of water, you are going to feel like you just ate a meal.

On average, Americans consume around 20 pounds of apples a year, which comes to around 1 apple a week. Unfortunately, while an apple a week is better than nothing, it is nowhere close to being able to extract all the advantages apples have to offer. Eating apples is part of balanced and healthy diet than will increase your longevity, so why limit yourself to only 1 per week?

From: http://www.succeedwiththis.com/9-reasons-why-an-apple-a-day-really-keeps-the-doctor-away/

Walnut photo from: http://0.tqn.com/d/italianfood/1/7/G/6/1/nocigal.jpg

Braising Mix photo from: http://www.bing.com/images/search?q=braising+mix&view=detail&id=6504C362A097F4B214772C396FE4CEBA30905F02&first=1&FORM=IDFRIR&qpvt

Navel Orange photo from: http://www.bing.com/images/search?q=navel+oranges&view=detail&id=5468B047C928F7F6823953B49C1DE3E80C2919D7&first=151&FORM=IDFRIR&qpvt

Red  Bell Pepper photo from: http://promotehealth.info/?p=932

Fuji Apple photo from: http://bit.ly/dOW6oE

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Fresh This Week Tips 12.29.10

Bunch Beets

STORE: Before refrigerating, separate the beets from the leaves (which leach moisture from the roots), leaving an inch or two of stem at the top. Store the beets and the leaves, unwashed, in separate bags in the refrigerator’s vegetable compartment. The greens will last for only a few days, but the roots stay fresh for up to 3 weeks.

PREP:  Beet juice can stain, so protect your countertop when cutting. Keeping the skin on while cooking (it comes off easily afterward) preserves flavor and color.

USE: Small, young beets are tasty grated raw in salads. All types are delicious steamed or boiled, but to best bring out the flavor, roast them at 400º F for 45 minutes, then slip off the skins, slice, and top with goat cheese, olive oil, and balsamic vinegar.

Cucumbers

STORE: Store whole cucumbers, in a plastic bag in the refrigerator up to 10 days.

PREP: Wash thoroughly before using, peel (if desired) or cut into half moons, rounds or spears.

USE: Eat cucumbers raw, add them to salads, sandwiches, make a Greek tzatziki or pickle them. For a light lunch, make cucumber sandwiches:http://thepauperedchef.com/2006/02/cucumber_sandwi.html! Don’t forget to brew a pot of tea in true English fashion.

Red Bartlett Pears

STORE: Keep pears in a cool, dark place until ripe. To test for ripeness, gently push on the stem. If it gives a little, your pear is ready to eat. Once ripe, pears may be stored in the refrigerator.

PREP: Wash pears in cold water and keep them whole, slice them or chop them.

USE: Bartlett pears are delicious eaten out of hand, but are also great choices for canning or baking.

Images from flickr.com

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Fresh This Week Tips 12.21.2010

Kiwi

STORE: It can be left at room temperature for a few days or in the refrigerator for weeks.

PREP: Kiwi can be sliced in half and hollowed out with a spoon or eaten whole. The skin of kiwifruit is edible once the fuzz is rubbed off. If the seeds are crushed, they can be bitter. The seeds are edible, but can be scooped out.

USE: Can be eaten raw as a snack or an addition to breakfast. They are also popular in salads. It can be used in sauces and dips. It can be used as a garnish for entrees. Kiwifruit can be gently cooked near the end of a dish’s cooking time. Overcooking will result in the breakdown of the fruit.

Watercress

STORE: Watercress is highly perishable, so store it in a perforated bag in the fridge and eat it within a couple of days. Alternatively, treat it like a bunch of flowers and put in a glass of water in the fridge, covering the leaves with a plastic bag – it can last a little longer that way.

PREP: Wash and shake dry just before you’re about to use it. Both the leaves and stems are edible – just trim off any tough roots.

USE: In a salad with rocket and orange segments; combine with potatoes in a soup; use in tarts and omelettes; use to make white bread sandwiches or as a garnish for cooked foods such as game.

Sunchokes

STORE: Wrap sunchokes in paper towels and store them in a plastic bag in the refrigerator vegetable drawer for up to a week.

PREP: Peeling sunchokes is optional. The thin peel has a slightly chewy texture, but it’s not unpleasant, and you may find the effort of peeling their knobby surfaces isn’t worth the return. The cut surfaces of sunchokes, like those of potatoes, tend to oxidize and turn pink. To prevent this, submerge cut sunchokes in lemon water until ready to cook.

USE: Sunchokes become tender and slightly starchy when cooked. To roast them, cut them into chunks, toss with a little oil, season, and add to a roasting pan with a whole chicken or a pork or beef roast during the last half hour of cooking. You can steam or boil whole sunchokes until tender and then mash them roughly or serve them whole. For a creamy soup (the one instance where you may want to peel sunchokes so the soup has a smooth texture), simmer cut-up sunchokes in broth and milk or cream until tender and then purée. And to make addictive sunchoke chips, fry thin slices in peanut oil.

However you prepare them, keep the seasoning mild and minimal to allow the sunchokes’ subtle flavor to shine. Vinaigrettes, cream, butter, goat cheese, garlic, nuts, herbs, nutmeg, mace, coriander, fennel seed, mushrooms, bacon, and lemon juice all pair well with sunchokes.

Images from flickr.com

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Fun holiday decorating ideas w/KFF produce

Deck The Door

For a simple door decoration, hang a juicy red pomegranate from ribbon Create a hanging loop by pushing the ends of a short length of florist’s wire into the pomegranate. Thread red ribbon through the loop and tie in a bow at the top of the fruit. Photo & Idea from: http://www.bhg.com/holidays/christmas/indoor-decorating/christmas-decor-with-fruit/

Fragrant Fruit Bowl

This festive display adds color as well as spicy citrus fragrance to your holiday home. To make your own, press cloves into Clementine’s or Satsumas and arrange them in a bowl of cranberries garnished with a few sprigs of rosemary. Photo & Idea from: http://www.bhg.com/holidays/christmas/indoor-decorating/christmas-decor-with-fruit/?page=11

Cranberry Bouquet

Cut a bouquet of ivory poinsettias for a table centerpiece. Cranberries in the clear glass vase hold the stems in place. Mingle the blossoms with Christmas greens if you wish. For a longer-lasting arrangement, insert each stem into a water-filled floral pick before adding them to the vase. Idea & Photo from: http://www.bhg.com/holidays/christmas/indoor-decorating/ways-to-decorate-with-poinsettias/?page=16

Pear Place Cards

For each place setting, choose an apple or a pear with a sturdy stem—if necessary, cut a slice off the bottom so it sits straight, or make a knife slit and insert the card into a pear placed on its side (shown). To make name tags, cut green (or color of choice) paper into a holiday shape, square or that of a leaf will be perfect, punch a hole at one end with a toothpick, and write each guest’s name or initials with a gold metallic marker. Tie the name tag to the stem with a gold string or ribbon. Idea from: http://www.pillsbury.com/cooking-occasions/holidays/holidays-and-christmas/holiday-table-decorations Photo from: http://www.bhg.com/holidays/christmas/indoor-decorating/christmas-decor-with-fruit/?page=9

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Christmas Gift Ideas

Let us help you get some names checked off your Christmas shopping list this holiday season. Food is just one of those universal gifts that everybody enjoys. Even those people that are just hard to find something for will be pleased with a gift of produce or a food gift basket. Even more, gifts from Klesick Family Farm send the message of care for the recipient (organic), our communities (local, when possible), and our environment (sustainable practices). For delivery the week of Christmas, orders need to be received no later than 12/16.

Produce Gift Boxes

A delivery of healthy organic produce makes a thoughtful gift! You can have us deliver a one-time gift of one of our standard produce boxes or give away a month’s worth of deliveries to be enjoyed throughout the season. We can either make the delivery for you (subject to our delivery area) or we can deliver the box to you so that you can give it away yourself. When placing your order please specify which box you would like to give. Gift certificates also available.

Gift Baskets

All gift baskets come in a decorative 7.5”x10”x3.5” chocolate-colored scroll print tray and packaged in a clear cello bag, tied up with a festive ribbon. Eco-friendly gift card included…just let us know if you want a message sent with your gift!

For pictures and details of our Gift Boxes please click the link below:

http://www.facebook.com/album.php?aid=302520&id=334246821144

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Fresh This Week Tips 12.07.10

Pomegranates

STORE: 2 to 3 weeks at room temperature; 2 months in the refrigerator.
PREP: Cut the crown end off a pomegranate, removing with it some of the white pith. Lightly score the skin in quarters, from the stem to the crown end. Firmly yet gently break the sections apart, following the score lines. Bend back the skin and gently scoop the seed clusters into a bowl; remove any pith.
USE: Pomegranate juice can be used in drinks, syrups, and jellies. The liquid stains, so wear an apron and wipe up spills immediately. Sprinkle the gorgeous, sweet-tart seeds into salads, rice dishes, or even glasses of Champagne.

Image from flickr.com

Yellow Onions

STORE: Store whole onions in their mesh bag (or any container that lets air circulate) for up to 2 months in a cool, dark, dry space. Don’t store onions under the sink or near potatoes, because moisture and the gases emitted by potatoes will cause the onions to rot. Refrigerate a cut onion, skin on (it will last a bit longer) and tightly wrapped, for up to 4 days.

PREP: The best way to reduce tears when chopping an onion is to minimize the amount of time you spend working with it. Watch this video to learn how to chop the versatile onion properly, quickly, and efficiently.
USE: We consider this the all-purpose onion, and personally, it’s the one we use most often. Yellow onions have a nice balance of astringency and sweet in their flavor, becoming sweeter the longer they cook. They are usually fist-sized with fairly a fairly tough outer skin and meaty layers. Spanish onions are a particular kind of yellow onion and we find them to be slightly sweeter and more delicate in flavor. Check the back of this week’s newsletter for a tangy onion jam recipe from Chef Ashley Rodriguez…the perfect handcrafted holiday gift!

Image from flickr.com

Bunch Beets

STORE: Before refrigerating, separate the beets from the leaves (which leach moisture from the roots), leaving an inch or two of stem at the top. Store the beets and the leaves, unwashed, in separate bags in the refrigerator’s vegetable compartment. The greens will last for only a few days, but the roots stay fresh for up to 3 weeks.
PREP:  Beet juice can stain, so protect your countertop when cutting. Keeping the skin on while cooking (it comes off easily afterward) preserves flavor and color.
USE: Small, young beets are tasty grated raw in salads. All types are delicious steamed or boiled, but to best bring out the flavor, roast them at 400º F for 45 minutes, then slip off the skins, slice, and top with goat cheese, olive oil, and balsamic vinegar.

Image from flickr.com

Yams

STORE: in a cool, dark and well-ventilated place, where they will keep fresh for up to ten days. Ideally, they should be kept out of the refrigerator in a cool, dry, dark place not above 60˚F /15˚C, which would fit the characteristics of a root cellar. Yet since most people don’t have root cellars, we’d suggest just keeping your yams loose (not in a plastic bag, but if desired, a brown paper bag with multiple air holes punched in it will work) and storing them in a cool, dark, and well-ventilated cupboard away from sources of excess heat (like the stove).

PREP:  Wash the skins with a soft cloth so you don’t peel the tender skin off just before use. As the flesh of yams will darken upon contact with the air, you should cook them immediately after peeling and/or cutting them. If this is not possible, to prevent oxidation, keep them in a bowl covered completely with water until you are ready to cook them.

USE: Yams are delicious just baked and then dotted with butter. Often you can use a yam for recipes calling for Baked potatoes. Since these are certified organic you can enjoy them, tasty skins on! Steamed, they make a great side to chicken, pork or fish. Try shedding them and cooking like “hash browns” for breakfast, or add to a slaw with raisins and peanut sauce.  You can also make “sweet potato chips by cutting peeled yams into 1/8” rounds, place them on a parchment-covered baking sheet, and drizzle with olive oil, sea salt and rosemary. Bake in a 350°F oven until crisp. For a homemade “fries” see http://sarahscucinabella.com/2008/04/07/parm-rose-sweet-potato-fries/

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Know Your Produce: Kohlrabi

Have you ever eaten a kohlrabi? These little sputnik-shaped vegetables come in green or purple, can be eaten raw or cooked, and taste a lot like broccoli stems. The word kohlrabi is German for cabbage turnip (kohl as in cole-slaw, and rübe for turnip) though kohlrabi is more related to cabbage and cauliflower than to root vegetables. We usually eat them raw, just peeled, sliced and added to a salad, but they are also delicious cooked and are often used in Indian cuisine.

From www.simplyrecipes.com

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Fresh This Week Tips, Week 11.14.10

Pinova Apples
STORE: Pinova apples are crisp and juicy with dense flesh. Their mild, well-balanced sweet-tart flavor improves in storage so don’t worry about using them right away. Just store your apples in the coldest part of your refrigerator and use within two months.
PREP: Wash your apples prior to eating under cool water. Peel, core and chop them for your desired recipe.
USE: This apple is good for eating out of hand and cooking. Why not enjoy a healthy dessert by making a simple apple crisp with oatmeal, a little organic evaporated cane sugar and sliced Pinova apples? http://recipes.sparkpeople.com/recipe-detail.asp?recipe=11935

Pomegranates
Though the ancients used pomegranate skin and bark for medicinal purposes, only the seeds are edible. Fresh pomegranate is usually available from September until January.

STORE: When refrigerated in a plastic bag, pomegranates will keep for up to 2 months.
TO SEED: Wash fruit under cool running water. Slice off the top and the tail of the pomegranate. With a sharp paring knife, score as you would to peel an orange. Submerge pomegranate in bowl of cold water (so any juice that sprays out won’t get on your clothes- pomegranate juice stains) and peel away rind. Break into sections, and pull seeds from the pith with your fingers. Drain seeds in a sieve and throw away the pith. Be sure to drain well.
USE: Pomegranate seeds can be safely stored in the refrigerator or even frozen, for later use. However, this fruit is so delicious that it is most often consumed in one setting. Have you eaten YOUR pomegranate, today? The seeds are a brilliantly colorful addition when tossed on a salad. Check out this website, dedicated to only pomegranates for more recipe ideas and preparation tips http://pomegranates.org/recipes.html

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Persimmons
STORE: Store ripe Fuyu persimmons at room temperature for up to three weeks. They will keep in the refrigerator for up to two months. Persimmons are ripe when they turn a dark orange, they will still be fairly firm.
PREP: Prepare ripe persimmons by hulling them (cutting out their top and its attached flesh), slicing, and peeling them. Remove and discard the large black seeds as you encounter them.
USE: Add sliced persimmons to a salad, whip up a smoothie or make a festive persimmon pudding.
Image from blog.fatfreevegan.com.

Lactinato/ Green Kale
STORE: Wrap unwashed kale in paper towels and keep it in the crisper of your refrigerator for up to five days. You can also freeze your kale by washing, chopping and storing in it in a freezer bag.
PREP: To wash kale, submerge it in water and swish around to remove dirt. Break or cut off tough stems and chop to your preference.
USE: Kale can be steamed, blanched, boiled, braised, stir-fried, or sautéed. Lacinato kale (also called dinosaur kale or tuscan kale) is especially delicious when added to a minestrone soup or cooked in extra virgin olive oil with garlic, a pinch of red pepper flakes and salt.

Image from chow.com.

Green Onions
STORE: Store green onions in a plastic bag in your crisper for five to seven days. Be sure to keep them away from fruits and veggies that absorb odors easily like mushrooms, corn and apples.
PREP: Rinse your green onions in cold water; trim off roots and the very tops of the greens. Dice into thin or slightly thicker rounds depending on your preference. Don’t be afraid to use the entire green onion!
USE: Green onions, also called scallions, make an excellent garnish to soups, salads, noodle or rice dishes. Check out the Farmgirl Fare blog for recipes that showcase the wonderful flavor of green onions: http://www.farmgirlfare.com/2008/06/wanted-your-favorite-recipes-ways-to.html. Scroll down to the comments section of her post to see what her readers have to say–scallion pancakes, pickled scallions and green onion soup, yum!

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Fresh This Week Tips, Week 11.7.10

Fresh This Week Tips, Week 11.7.10

Pink Lady Apples
STORE: Store in the crisper of your refrigerator for up to one month.
PREP: Just wash and eat (or use in your favorite recipe).
USE: Your Pink Lady apples are best for eating out of hand, using in pies or adding a sweet crunch to salads.

Image from http://weblogs.baltimoresun.com

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Concorde Pears
STORE: Set your Concorde Pears in a bowl on the kitchen counter to ripen. To test for ripeness, gently push on the stem. If it gives a little, your pear is ready to eat. Once ripe, pears may be stored in the refrigerator.
PREP: Wash pears in cold water and keep them whole, slice them or chop them.
USE: The dense flesh of the Concorde pear makes it ideal for cooking since it holds its shape and flavor when baked, poached or used in jams. Concordes are also very slow to oxidize when cut, making them an excellent choice for salads.

Image from: http://theproduceguy.blogspot.com

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Cucumbers

STO RE: Store wh ole cucu mbers, in a plastic bag in the refrigerator up to 10 days.
PREP: Wash thoroughly before using, peel (if desired) or cut into half moons, rounds or spears.
USE: Eat cucumbers raw, add them to salads, sandwiches, make a Greek tzatziki or pickle them. For a light lunch, make cucumber sandwiches: http://thepauperedchef.com/2006/02/cucumber_sandwi.html! Don’t forget to brew a pot of tea in true English fashion!

Leeks
STORE: Store your leeks lightly wrapped in plastic wrap to contain odor and moisture. Don’t trim or wash them before storing. Keep them in the crisper of your refrigerator for up to one week.
PREP: World renowned chef, David Lebovitz shares photos and beautiful articulation to explain the process of preparing leeks: http://www.davidlebovitz.com/2009/03/how-to-prepare-leeks-1/. We’ll let him take the stage! Enjoy!
USE: Leeks are related to the onion, yet have a milder, mellower taste. Use your leeks in any recipe that calls for onions. Try out this delicious and home-warming Smashed Potato and Leek Soup: http://www.klesickfamilyfarm.com/main/box-of-good/recipes/smashed-potato-and-leek-soup

Cherry Tomatoes
STORE: Ripe tomatoes should be stored at room temperature and used within a few days. Never refrigerate tomatoes as the cold temperature kills the tomatoes’ flavor.
PREP: Cherry tomatoes are much smaller than regular tomatoes ranging from the size of a thumb tip to a golfball. Leave them whole, half or quarter your cherry tomatoes depending on your recipe or desired use.
USE: Cherry tomatoes can be tossed into a salad or grilled, baked or broiled and added to pastas, pizzas or eaten as a side dish. We suggest tossing your cherry tomatoes with a little minced garlic, olive oil, salt, pepper and lemon juice, putting them in a baking dish and letting them bake at 350 for 20 minutes. Baking your tomatoes will bring out the natural sweet flavor and provide a great base for simple dinner dishes.

Image from: http://makeitfromscratch.blogspot.com/

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Thanksgiving Holiday Planning

Holiday Meal Planning: Every year at this time we offer an additional special Holiday Box ($35) full of traditional Thanksgiving meal items for your celebration. This year, not only can you can schedule a Holiday Box to be delivered the week of Thanksgiving, but also the week before and the week after (available Nov. 15-Dec. 3). You can have this box delivered along with your regular order or in place of your regular order. Check the Fresh This Week page of our website for the box menu.
Remembering Neighbors in Need:  If your celebration includes helping the less fortunate who live in our community, we would like to partner with you by giving you the opportunity to purchase the same Holiday Box, to be given to local food banks the week of Thanksgiving, for a discounted price of $29. Please call or e-mail us to set up this donation.

Holiday Delivery Schedule: We will not be making deliveries on Thursday and Friday the week of Thanksgiving, so we will have an adjusted delivery schedule that week. After reviewing the general delivery schedule below, if you are still uncertain as to your delivery day the week of Thanksgiving please give us a call. We are e-mailing a more exact schedule.

For delivery
Monday, 11/22
Tuesday customers
Skagit County customers

For delivery
Tuesday, 11/23
Wednesday customers, except those in Skagit County
Customers in the Lake Stevens area
Customers in the Marysville area

For delivery
Wednesday, 11/24
Thursday customers, except those in the Lake Stevens and Marysville areas
Tulalip customers
Friday customers

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Fresh This Week Add-Ons 11.05.10

To order Teechino: http://www.klesickfamilyfarm.com/main/order-honey-eggs

For more info go to: http://teeccino.com/faq.html#faq95

Photos from: http://www.ultimate-coffees-info.com/images/f940.jpg

http://www.shop.cbsnuts.com/12oz-Lightly-Salted-Organically-Grown-Valencia-Peanuts-140.htm

http://www.gourmetnut.com/media/catalog/product/cache/1/image/5e06319eda06f020e43594a9c230972d/f/i/file_4_63_1.jpg

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Fresh This Week Tips, Week 10.31.10

Braeburn Apples

STORE: Store your Braeburn apples in a plastic bag in your fridge to keep them crisp.

PREP: Rinse apples under running water and peel or cut, depending on their purpose. To prevent browning on sliced apples, put the slices in a bowl of cold water with a few drops of lemon juice.

USE: Braeburn apples can be eaten out of hand, but are especially delicious when baked. They have a crisp, sweet taste and are perfect for applesauce, pies and cobblers.

Asian Pears

STORE: Keep your pears at room temperature for up to one week or for up to three months in your refrigerator. Asian pears ripen on the tree so there is no need to wait for them to ripen at home.

PREP: Rinse pears thoroughly under cold water.

USE: Eat your Asian pears out of hand, use them as a crunchy salad topping, eat them with peanut butter, add them to a slaw or enjoy them on sandwiches.

Cranberries

STORE: Store fresh cranberries for up to two months in a tightly-sealed plastic bag in the refrigerator, or wash, and dry them and store them in the freezer for up to 6 months.

PREP: Wash cranberries in a colander and remove the stems.

USE: Cranberries are a hallmark of the holiday season. Use them in jams, sauces, side dishes or desserts. Try this beautiful Cranberry Upside-Down Cake from Martha Stewart: http://www.marthastewart.com/recipe/favorite-cranberry-upside-down-cake.

Green Cabbage

STORE: Store unwashed cabbage in  a plastic bag in your refrigerator

PREP: Remove the thick fibrous outer leaves and cut the cabbage into pieces and then wash under running water. To preserve its vitamin C content, cut and wash the cabbage right before cooking or eating it.  To cut cabbage into smaller pieces, first quarter it and remove the core. Cabbage can be cut into slices of varying thickness, grated by hand or shredded in a food processor.

USE: Cabbage leaves are a great way to re-inspire your leftovers. Spoon some leftovers such as a rice salad or a vegetable mixture onto the center of a cabbage leaf and roll into a neat little package. Bake in medium heat oven until hot. Enjoy your easy and healthy version of stuffed cabbage, a traditional eastern European dish. You can also sauté cabbage and onions over brown rice for a hardy side dish or simply use shredded raw cabbage as a garnish for sandwiches.

Fuyu Persimmons

STORE: Store ripe Fuyu persimmons at room temperature for up to three weeks. Keep in the refrigerator for up to two months.

PREP: Prepare ripe Fuyus by hulling them (cutting out their top and its attached flesh), slicing, and peeling them. Remove and discard the large black seeds as you encounter them.

USE: Replace the tomatoes in your favorite salsa recipe with chopped Fuyu persimmons for a sweet salsa snack.

Add Fuyu slices to spinach salads and stir-fries.

Serve peeled slices on a plate like you would apples, with a toothpick stuck into each one.

Freeze peeled slices and enjoy as Persimmon“Popsicles.”

Fun Fact: One medium persimmon is an excellent source of vitamin A, vitamin C, and fiber!

Since it is still early in the month of November, your persimmons may need to ripen a bit. You can enjoy them as they are, crunchy and lightly sweet, or let them soften up a bit a room temperature, they will darken in color and become sweeter. Look for bright orange and red-colored Fuyu persimmons with smooth skins. Ripe Fuyus should be firm. To ripen persimmons faster, place in a paper bag with an apple or pear in a warm place. The natural ethylene gas the ripening fruit emits will speed up the ripening process.

Info taken from: http://www.cachampionsforchange.net/en/docs/produce-quick-tips/Fuyu-Persimmons.pdf

Thyme
See this week’s Know Your Produce for more information on thyme!