Strawberries: We were hoping we’d be able to send you extra berries this week, but the rain destroyed quite a lot of them in the field. 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! Basil Tips: Yum! It’s gorgeous, succulent, and oh-so-aromatic! You will receive the tips of the plant this week as a sample of what is to come in the next few months. Adds depth to many dishes. Store in plastic bag in fridge and use soon.
Mixed Lettuce: This is from our new crop of fresh young greens for salads & sandwiches! It is a mix of tender curly, red leaf and romaine lettuces. Store in plastic bag in fridge and wash well before consuming. French Breakfast Radishes: These lovely little bunches have a spicy crunch that mellows into succulent sweetness when cooked. Remove greens and roots before storing and keep in plastic bag in fridge. Wash well before use. Slice thinly and add into a fresh green salad or layer on buttered bread for a great snack.
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. If you find any unwanted visitors, try soaking in salted water and then rinse. Cherries: Gorgeous cherries from the orchard are making their debut this week! We didn’t have quite enough for all of the boxes, so some of what is going out this week is from our neighboring certified organic farm, Terra Firma, in Winters. Keep them in the fridge inside brown bag, since they can absorb the flavors of other foods. Wash before consuming and watch out for the pit inside. Enjoy! Red Russian Kale: This beautifully ruffled leafy-green is full of calcium and iron and will turn bright green when perfectly cooked (if it’s brown, it’s overdone). Slice leaf from stem and store in plastic bag in fridge. If you find any unwanted visitors on the kale, soak in a bowl with salted water and rinse.
Red Spring Onions: These onions are great raw in salads or on sandwiches, in omelets, soups, curries, or stir-fries. Wash well and remove bottom quarter-inch before consuming.
Green Garlic: This garlic is now maturing but is still more tender than garlic cloves, has a milder, less bitter bite 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!
Tokyo Turnips: This ancient veggie is one of the earliest to be cultivated and was a staple before the potato. It is rich in fiber, calcium, and vitamins A and C. If they arrive with their green tops, remove and store in separate plastic bags in fridge and wash before eating.