Basil: Yum! It’s gorgeous, succulent, and oh-so-aromatic! Please keep in mind that we are growing three different varieties this year (a large, curly variety called Genovese; a narrow-leaved variety called Lemon Basil; and a regular, Italian Large-Leaf basil). Adds depth to many dishes. Use soon. Store in plastic bag in fridge. Keep dry and remove blackened leaves. Tomatoes: Yeah!  Our tomatoes are ready and they are exclusively Eatwell's this week.  We have Lemon Boys, Brandywines, and some Romas as well.  They are of varying ripeness, with the intention that you will have some that are perfectly ripe to eat right away and some that will be great in the following days.  These are from our transitional fields, so they are not certified organic. Please contact us with questions about transitional produce & organic certification; we’re happy to explain how we keep the items separate. We finally entered our third year of transition to organic on our leased piece of land — we’ll be able to have the parcel certified Nov. 2010!  Store on counter (never in fridge!). Tomatoes are famously fragile, so please make sure you eat them soon!

Sweet Corn: From Terra Firma Farm near Winters, Ca.  CCOF certified organic.  Enjoy these great summer treats!   The sugars in the kernels break down after harvest, so enjoy soon for maximum sweetness.  Store in fridge.

Strawberries: So sweet & tasty! Store in fridge in green basket in paper bag or in closed plastic container with a damp paper towel. Wash only when ready to use. Eat soon. Please return green baskets to your delivery site in an orderly fashion!

Nectarines OR Plums :  You may receive either yellow or white nectarines or plums this week.  The plums are of the Emerald Beaut variety and boy are they amazing!  Don't be fooled- they actually have green skin on the outside and yellow flesh on the inside so they are ripe and ready to eat.    To ripen fruit if slightly firm, store in a paper bag on the counter for a couple of days.  Store ripe fruit in fridge, and wash before eating. YUM!

Summer Squash:  Store in fridge in plastic bag.  Can damage easily but adds a special something to any sauté, soup, or bread.

Eggplant:  So tender & yummy!  The best way to draw out bitterness  is to cube it & cover with a LOT of salt (in a bowl). Let sit for 20+ minutes. Wash off salt & sauté or otherwise cook.  Store in fridge crisper for best results.

Peppers: These are Poblano peppers and will be green this time of year & are mildly-hot chile peppers. These are called Ancho peppers when dried. Store in fridge.

Beets: From our transitional fields (see tomatoes above). Don’t forget to eat the greens, too — they’re extremely good for you and oh-so-tasty! Store roots separately from greens. Keep both roots and greens in fridge. Eat the greens just like you would eat chard! So good!

Onions:  From our transitional fields (see tomatoes above). These onions are bunched & ready to eat! Peel outer leaves & wash. Great raw or cooked. Store in fridge.

Potatoes:  Store these in the fridge and eat the skin for most nutrients! Wash before eating.  Tender and sweet. Yum!