Strawberries: These gorgeous fruits should be eaten soon as we pick them ripe, but to store, leave in little green basket inside of paper bag in fridge and wash only before consuming. Please return the baskets to your delivery site so they can be reused. Enjoy!
Mixed Lettuce: This is from our new crop of fresh greens for salads & sandwiches! It is a young and tender mix of curly, red leaf and romaine lettuces. Store in plastic bag in fridge and wash well before consuming.
Ugly Arugula: It's not the prettiest bunch, but tastes too good to pass up! It had a rough start as it grew, but is still tender and delicious! This popular Italian green packs a slight bite with nutty undertones and pairs well in a salad topped with strawberries, balsamic vinegar, goat cheese, and toasted nuts. It is also nice sauteed, in pesto, atop a pizza, or added to soups. Store dry in plastic bag in fridge. Wash well before eating, & remove all yellowing leaves & stems before cooking. Spin or blot dry.
Italian Flat Leaf Parsley: This is the last of the parsley this season! As the weather warms up, it will begin to flower. The beautifully clean, crisp flavor adds depth to many a dish! Check out this week's recipes for some unique ways to use this favorite herb. Store in a plastic bag in the fridge and use rather quickly. Sugar Snap Peas: A sure sign of Spring, these protein-packed goodies are super tasty raw or cooked. You can eat the pod, but first remove the stem, then peel down the string. Store in plastic bag in fridge. Eat soon for best flavor!
Fava Beans: Our fava crop became home to lots of black aphids (they are still a great cover crop in the field helping to increase our soil fertility so not a total loss!), so these lovely beans are from our friends at Riverdog Farm in Guinda and are certified organic. They are wonderfully tasty, but do require a little work. To eat, open the pods, remove skins from the beans, and pop them out! They are delicious on their own, but can be added to many dishes. Store in fridge and wash before consuming.
Stir-Fry Mix: Bright and beautiful! This is a mix of kales, collards, and chard. Chop and sauté in olive oil or butter for a lovely side-dish. Also tasty raw. Store in plastic bag in fridge and wash well before using. Green Garlic: This younger garlic has a milder and less bitter bite than garlic cloves and sweetens when cooked. Can also be eaten raw! It has flat leaves with v-shaped cross sections. Store in fridge and use within a week. Delicious!
Red Spring Onions: These beautiful purple onions are great raw in salads or pickled (see this week's recipes) on sandwiches. They have a nice flavor without too much heat. Wash well and remove bottom quarter-inch before consuming.
Spring Onions: Enjoy these scallions raw in salads and add to omelets, soups, curries, stir-fry, and sandwiches for a milder onion flavor. It has hollow, round leaves. Wash well and remove bottom quarter-inch before consuming.
Lemon Verbena: Super fragrant herb! It may show up to you already mostly dried—it dries out within a few hours of being harvested. No fear! It’s still great to use! It works amazingly as tea (pour hot water over the leaves and steep 10 minutes. Sweeten as needed.) It makes a wonderful summertime iced tea, too. If fresh, store lightly wrapped in plastic bag or upright in a small amount of water in fridge. If mostly dried, hang upside down to complete drying. Store in a cool, dry, dark place.