STORE: Store fresh, unwashed spinach loosely packed in a plastic bag in the refrigerator crisper for about five days.
PREP: Wash thoroughly by swishing leaves in a bowl full of tepid water and repeat until clean. Dry with paper towels or in a salad spinner.
USE: Boil spinach for one minute to bring out the flavor or simply keep raw. Make a delicious Strawberry & Spinach salad or substitute spinach for the Swiss Chard in these delicious Swiss Chard & Caramelized Onion Tacos. You can also add spinach to smoothies, add layers of steamed spinach to lasagna or simply saute with a little olive oil, garlic and a pinch of salt.
STORE: The Sekel pear can be stored in the refrigerator for two to seven days. To ripen, leave them at room temperature for two to four days.
PREP: Wash pears under cold water. Leave whole, cut into fourths or cube depending on your preference or desired recipe. To prevent pears from browning, brush with a lemon juice-water solution (1 cup water mixed with 1 teaspoon lemon juice).
USE: This delicious dessert pear is best used for pickling, poaching and canning, but is tasty eaten whole. When baked, the flavors of the Sekel pear work wonderfully with honey and cinnamon (a scoop of vanilla ice cream is also delicious).
STORE: Store Yukons in a cool place in an open paper bag. They should last a couple of weeks.
PREP: Wash and lightly scrub potatoes before using. Peel potatoes before using or leave the skin on for baked potatoes or to add additional texture to mashed potatoes.
USE: Yukon potatoes have a delicious buttery flavor. They make wonderful home fries, mashed potatoes and soups. If you’re feeling adventurous, try out this yummy Fall recipe for potato pancakes!