- OA Produce A-Z

Note: While just about everything you receive in your shares receives a gentle rinse when it is removed from the fields, cleaning your produce thoroughly is an extremely important step to take before preparing and enjoying it!

Arugula - spicy green (pepper and mustard)

Good source of: Vitamins A, C, calcium, folate, iron, manganese, magnesium, phosphorus, potassium
How to use: Enjoy raw in salads, saute with olive oil, steam lightly, or use in pesto recipes (in place of basil).
How to store: In plastic bag in the refrigerator for 2-5 days.

Basil - fragrant seasoning herb

Good source of: Vitamins A, C, K, calcium, fiber, folate, iron, magnesium, manganese, potassium
How to use: Enjoy raw, use to infuse olive oil or vinegar, combine with Parmesan, pine nuts and olive oil to create pesto; or dry. When cooking, add at the end of preparation to maximize flavor.
How to store: Small pieces or leaves: Use a ziploc or plastic bag with paper towel in the refrigerator for a few days. Larger stems: In a cup of water covered with plastic bag in the refrigerator for up to a week. Whole or chopped leaves can be frozen on their own or in broth or water for later use.

Beets - earthy and sweet when cooked

Good source of: Vitamins C, fiber, folate, iron, magnesium, manganese, potassium
How to use: Small beets can be prepared without peeling. Larger beets should be peeled before or after cooking. Grate raw beets for use in salads; steam or saute; roast with other vegetables or bake like potatoes. Saute greens with other braising greens like Mustard or Chard.
How to store: Separate greens from roots (leaving about 2" of the stem). Greens may be stored in a plastic bag for about four days in the refrigerator. Roots will keep for a couple of weeks in the crisper.

Bok Choy - raw bitterness mellows to light, crisp, sweetness when cooked

Good source of: Vitamins A, B6, C, K, calcium, fiber, folate, iron, magnesium, manganese, niacin, phosphorus, potassium, protein, thiamin
How to use: Eat raw or cooked. Trim tough root end (about 1" from base), separate leaves and wash thoroughly. Stalks can be chopped, leaves rolled up and cut into thin strips for stir-fry, braising or as an addition to soups.
How to store: Wash, towel dry, and put in an unsealed plastic bag. Keep for 5 to 7 days.

Broccoli

Good source of: Vitamins A, B2, B5, B6, C, K, calcium, fiber, folate, iron, magnesium, manganese, phosphorus, potassium, protein
How to use: Enjoy raw or boil, steam, saute, stir-fry, bake or roast.
How to store: In open (or perforated) bag in the refrigerator for a week. Broccoli can also be blanched and frozen for later use.

Broccoli Rabe - nutty and slightly bitter

Good source of: Vitamins A, C, K, calcium, fiber, folate, iron, potassium
How to use: Trim tough ends of stems. Eat raw or blanch then saute with garlic and olive oil. Can also roast, steam or stir fry.
How to store: Wrapped in a papertowel in a plastic bag in the refrigerator for about 5 days.

Cabbage

Good source of: Vitamins A, B1, B2, B6, C, K, calcium, fiber, folate, manganese and potassium
How to use: Eat raw or cooked. Quarter, remove core and discard. Shred for use in salads, slaws, stir-fry or soups. Blanch and stuff or use as a wrap for other ingredients prior to baking or steaming.
How to store: In plastic bag in the refrigerator for about two weeks. Wrap partial heads in plastic and eat within a few days.

Cantaloupe

Carrots - earthy, sweet and crunchy

Good source of: Vitamins A, B6, C, K, calcium, fiber, folate, iron, potassium, magnesium, manganese, niacin, phosphorus, thiamin
How to use: Enjoy raw or cooked. Use in salads, soups, side dishes and juices.
How to store: Separate tops from roots and wrap in a papertowel or put in plastic in the coolest part of your refrigerator. To keep carrots from growing bitter, store separately from apples, pears and potatoes.

Cauliflower

Celeriac - globe-like root with celery flavor

Good source of: Vitamins B9, C, fiber, potassium
How to use: Peel and grate to enjoy raw in salads. Saute, steam, boil, roast, mash or puree for use in side dishes, soups and sauces.
How to store: In a plastic bag in the refrigerator for up to a month.

Cilantro

Cucumbers

Good source of: Vitamins A, C, fiber, folate, magnesium, manganese, molybdenum, potassium
How to use: Enjoy raw in salads, soups, on sandwiches or pickle.
How to store: In the refrigerator for several days.

Eggplant - spongy in texture with mild bitterness

Good source of: Vitamins B1, B3, B6, copper, fiber, folate, magnesium, manganese, potassium
How to use: Bake, grill, roast or steam. Eggplant is also the key ingredient in Baba Ghanoush, a dip common to Middle Eastern cuisine and made with garlic, lemon juice, olive oil and tahini (sesame seed paste).
How to store: In plastic bag in the refrigerator crisper for a few days.

Escarole

Fennel

Garlic - strong, sharp, and sweet flavor

Good source of: Vitamin B6, C, calcium, manganese, phosphorus, selenium
How to use: Chop, crush or mince and use in various recipes; roast, saute, grill.
How to store: Loosely covered or uncovered in a cool, dark place.

Garlic Scapes - green garlic shoot, milder than raw cloves

Good source of: Vitamins B6, C, calcium, manganese
How to use: Eat raw in salads or use as a garnish; use when a recipe calls for garlic cloves or green onions; saute, stir-fry, pickle or create a pesto with walnuts and cheese.
How to store: Loosely in a bag in the refrigerator for a couple weeks or chop and freeze for future use.

Green Beans

Good source of: Vitamins A, B1, B2, B3, C, K, calcium, copper, fiber, folate, iron, magnesium, manganese, potassium, phosphorus, protein, omega-3 fatty acids
How to use: Rinse just prior to preparing. Enjoy raw, saute, steam, or roast.
How to store: In plastic bag in crisper section of refrigerator for up to 7 days. Beans can also be blanched and frozen or canned for later use.

Hot Peppers - crunchy with varying degrees of heat

Good source of: Vitamins A, B6, C, K, copper, fiber, folate, manganese, potassium, thiamin
How to use: When handling hot peppers, be careful not to touch your face or eyes until after washing with soap or water! To seed: use a paring knife to cut in half lengthwise, remove veins and seeds. Use raw, pickle, roast, stuff or dry.
How to store: In plastic in the refrigerator for 3-5 days or freeze whole for later use.

Kale - slightly bitter leafy green

Good source of: Vitamins C, K, beta carotene, calcium, fiber, manganese
How to use: Remove stem, wash well and drain. Saute, braise or steam for use as a side dish or in soups. Toss in olive oil, a bit of salt and bake or grill ("kale chips").
How to store: Wrap in a paper towel, store in a plastic bag in refrigerator crisper for up to a week.

Kohlrabi - mild and sweet, similar to Broccoli stem

Good source of: Vitamins B6, C, copper, fiber, manganese, potassium
How to use: Trim tough ends and peel. Slice, shred or dice and eat raw in salads or with dips. Steam, saute, stir-fry, bake or roast.
How to store: In the refrigerator for a couple of weeks. In a sealed plastic bag, Kohlrabi will keep longer.

Leeks - sweet and delicate member of onion family

Good source of: Vitamins B6, C, folate, iron, manganese
How to use: Use finely chopped leeks in salads and omelettes; saute or braise for use in side-dishes and soups.
How to store: In plastic bag in the refrigerator for 1-2 weeks. Leeks can also be blanched and frozen for later use.

Lettuce

Good source of: Vitamins A, B6, C and K, calcium, fiber, folate, iron, manganese, potassium, riboflavin, thiamin
How to use: In salads, as wraps for savory fillings, in sandwiches.
How to store: Wrap in paper towel and store in plastic bag in crisper of refrigerator.

Mustard greens (Red Mustard, Golden Frill) - robust and spicy mustard flavor

Good source of: Vitamins A, C and E, beta carotene, calcium, magnesium, potassium, protein
How to use: Remove tough stems of larger leaves by folding leaves along stem and then cutting away with a paring knife. Enjoy raw in salads, sauteed with olive oil and garlic; boil or steam just until leaves are wilted.
How to store: In plastic bag in the refrigerator for 2-5 days.

Napa Cabbage - a mild member of the cabbage family

Good source of: Vitamin C, calcium, fiber, folate, manganese, potassium
How to use: Eat raw or cooked. Cut head in half lengthwise, remove core and discard. Separate, wash and dry leaves. Shred for use in salads, slaws, stir-fry or soups. Blanch and stuff, or use as a wrap for other ingredients prior to steaming.
How to store: In sealed bag or container in the refrigerator until ready to use. Wrap partial heads in plastic and eat within a few days.

Onions

Good source of: Vitamins B6, C, chromium, copper, fiber, folate, manganese, molybdenum, phosphorus, potassium
How to use: Onions are incredibly versatile. Enjoy them raw, bake, braise, grill, roast, saute. Include in side dishes, salsas, sauces and salads; main dishes such as soups, quiches, and tarts; or pickle.
How to store: At room temperature, away from bright light and keep ventilated. Cut onions can be wrapped in plastic and kept in the refrigerator.

Parsley

Good source of: Vitamins A, C, K, folate, iron
How to use: Chop and use in salads, sauces or combined with other ingredients to create rubs for chicken, lamb or beef. When cooking, include parsley at the end of your preparations to assure its flavor is maintained.
How to store: In a plastic bag in refrigerator for several days. Flat leaf parsley can be dried and stored in an airtight container. Curly leaf is best preserved by freezing.

Poblano Peppers

Good source of: Vitamins A, B6, C, fiber, folate, potassium
How to use: Roast for use in a variety of recipes including stuffed peppers; saute, or dry and grind for use as a spice.
How to store: In a plastic bag in the refrigerator for up to a week. After roasting and peeling, peppers can be refrigerated for a week or frozen for a few months in an airtight container.

Potatoes

Good source of: Vitamins B6, C, copper, fiber, manganese, potassium
How to use: Just prior to preparing, scrub under cold running water. Remove any blemishes or bruises and peel, if necessary. Boil, bake, fry, roast, saute, steam, or mash for use in various dishes.
How to store: Use a paper or burlap bag and store in a cool, dark place. New potatoes (smaller) will keep for about a week. Mature potatoes, stored properly, can keep for about two months.

Radicchio - bitter and peppery

Good source of: Vitamins B6, C, E, K, copper, fiber, folate, iron, magnesium, manganese, phosphorus, potassium, zinc
How to use: Grill, roast, saute or use in salads.
How to store: In a plastic bag in refrigerator for up to a week.

Radishes - crisp and crunchy with peppery bite

Good source of: Vitamin C, fiber, folate, potassium, magnesium
How to use: Slice or chop in salads or as garnishes; saute or roast in butter or oil for a simple side dish; toss greens in salads, stir-fry and soups.
How to store: Trim leaves before storing. Keep both in perforated or open plastic bags in the refrigerator. Greens should be wrapped in a paper towel.

Rutabaga - earthy and slightly sweet root vegetable

Good source of: Vitamin A, C, fiber, potassium
How to use: Peel (optional) and grate to enjoy raw in salads. Boil, steam, roast, mash or puree for use in side dishes, soups and sauces.
How to store: In a plastic bag in the refrigerator for up to a month.

Salad Mix

How to store: Wrap greens in a paper towel and keep in perforated (or open) plastic bag in the refrigerator.

Scallions

Good source of: Vitamins A, C, K, calcium, copper, fiber, folate, iron,
magnesium, potassium, phosphorus, riboflavin, thiamin
How to use: Enjoy both the white and green of the scallion raw in
salads, soups or as a garnish; or lightly cook.
How to store: In a plastic bag in refrigerator for about a week.

Spinach - tender earthy green

Good source of: Vitamins A, B1, B2, B6, C, E, K, beta carotene, calcium, copper, fiber, folate, iron, magnesium, manganese, potassium, phosphorus, protein, zinc
How to use: Enjoy raw in salads, saute, boil or steam.
How to store: Loosely packed in a plastic bag in the refrigerator crisper for about 5 days.

Summer Squash - delicate in flavor, fragile

Good source of: Vitamins A, C, K, copper, calcium, fiber, folate, magnesium, manganese, potassium
How to use: Enjoy raw or steam, saute, bake, grill, fry or roast.
How to store: In a plastic bag in refrigerator for several days or blanch and freeze for later use.

Sweet Peppers - tangy and crunchy

Good source of: Vitamins A, B6, C, K, fiber, folate, manganese, molybdenum
How to use: Cut in half lengthwise, remove core and seeds. Enjoy raw, saute, roast or steam, stuff and bake.
How to store: In vegetable compartment of the refrigerator for up to a week or freeze whole for later use.

Sweet Potatoes

Good source of: Vitamins A, B6, C, copper, fiber, iron, manganese, potassium
How to use: Bake, boil, fry, mash, roast, saute or steam for use in various dishes.
How to store: In a cool, dark, and well ventilated space for several days.

Swiss Chard - bitter, slightly salty; mellows when cooked

Good source of: Vitamins A, C, E, K, beta carotene, copper, calcium, fiber, iron, magnesium, manganese, potassium
How to use: Add raw leaves to salads. Boil, steam, saute or bake leaves and stems. Include in pasta dishes and omelettes or substitute when recipes call for cooked Spinach.
How to store: In a plastic bag in the refrigerator for several days. Chard can also be blanched and frozen for later use.

Tatsoi - subtle mustard flavor mellows when cooked

Good source of: Vitamins A, C and K, beta carotene, calcium, potassium, phosphorus and iron
How to use: Eat raw in salads, toss in soups just before serving; saute, boil or steam.
How to store: Wash and dry leaves, then wrap in paper towel and store in plastic bag or container in the refrigerator.

Tomatoes - subtly sweet and juicy

Good source of: Vitamins A, B2, B3, B6, C, K, chromium, copper, fiber, folate, manganese, molybdenum, potassium, thiamin
How to use: Enjoy raw, use in sauces, salsas and soups; bake, grill, roast or saute.
How to store: At room temperature away from direct sunlight for up to a week or freeze (whole, sliced or chopped) for later use.

Turnips - sweet and nutty with a bit of heat

Good source of: Vitamin C, calcium, fiber, folate, manganese, potassium; greens provide Vitamins A, B6, E, K and copper
How to use: Steam in a small amount of salted water, roast or mash. Young turnips can be cooked unpeeled; with greens on or off.
How to store: In a cool, well-ventilated area for up to two weeks or in the refrigerator (roots separate from greens) for a week.

Watermelon

Good source of: Vitamin A, B1, B6, C, magnesium, potassium
How to use: Enjoy watermelon on its own, in fruit salads, pureed as a beverage or for use in cold soups, or grilled.
How to store: At room temperature for up to a week. Once cut, watermelon pieces should be wrapped in plastic and stored in the refrigerator.

Winter Squash

Good source of: Vitamins A, B1, B3, B5, B6, C, copper, fiber, folate, manganese, omega 3 fatty acids
How to use: Halve and roast or peel, chop and boil for use in soups, main and side dishes, and desserts.
How to store: In a cool, dry and dark place for between one week and six months depending on variety. Cut winter squash should be wrapped in plastic, refrigerated, and used within two days.