Artichoke

A flower in what Pablo Neruda describes as “battle-dress”. Steam until the leaves loosen, and dip the petals in butter with a spritz of lemon. Exquisita!

Cherry Tomato

Nature's candy. Cherry tomatoes have 23 mg Vitamin C per cup, and about one calorie per tomato. The free radical fighting antioxidant lycopene is tomato's gift to you. Cooking concentrates the lycopene, but no one will fault you if you can't wait.

Sunchoke

If a sunchoke could talk, it might lament. Often misunderstood and overlooked, the sunchoke is mild and actually quite easy to cook, and goes with everything. Its peel can also be eaten, as it is thin and nutritious. AKA Jerusalem artichoke, the sunchoke is the tuber from a very tall sunflower-like plant.

Romaine Lettuce

Romaine lettuce originates from the sandstone island of Kos in the Aegean Sea. Also known as Cos lettuce, Romaine adds structure to salads with its bright and crunchy “hearts” and slightly bitter leaf.

Meyer Lemon

Meyers are the darlings of the citrus world, and are highly prized among chefs and bakers. This lemon-mandarin cross has thin skin and a heavenly lemon essence.

Red Potato

Red potatoes are thin skinned, firm, and they hold up in many recipes. The thin skin means they don't need to be peeled so we can reap more nutritional benefits from the skin - fiber, vitamins, and anthocyanins.

Storage: Potatoes should be stored in a cool, dark place, not the refrigerator. Organic potatoes have not been treated with any sprout retardants.

Preparation: Boil in skins, cool, and use in salads or glaze with butter. Also excellent quartered and roasted with olive oil, garlic, salt, and herbs.

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Portobello Mushroom

These are simply mature crimini mushrooms, often used as a meat substitute. They are high in selenium, potassium, and the B vitamins. To store cover with dry paper towels and keep refrigerated for up to 6 days.