Strawberries: These gorgeous fruits are of the Chandler and Seascape varieties and should be eaten soon since we pick them ripe.  To store, leave them in the 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:  Some of you asked to be buried in basil , so we are attempting to do just that!  It is a succulent, oh-so-aromatic  herb that adds depth to many a dish and can be made into a tasty pesto  Store in plastic bag in fridge and use soon.

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.

Chard:  These big, beautiful leaves are mighty tasty and are from our friends at Riverdog Farm in the Capay Valley.  Chard is a cousin of the beet and the crinkly leaves are amazing steamed or sauteed until bright green.  These Remove the leaves from the stems, but make sure to eat the tasty stems too. (The stems will need to be cooked a little longer than the leaves.)  Store in plastic in fridge and wash well before use.

Summer Squash:  These are either from the farm or from Riverdog Farm in the Capay Valley and is certified organic.  With a delicate flavor, this summer squash can be quickly sauteed or steamed with just a touch of oil or butter and some fresh herbs.  It also goes well shredded in a salad or baked into bread.  Stores best in plastic bag in fridge and wash before eating.

Sweet Banana Peppers:  A taste of summer in your box this week!  These look like a big pepperoncini or resemble a hungarian wax pepper but are a larger and sweeter cousin to them both.  These are amazing sliced fresh in a salad, are terrific stuffed with cheese or meat and grilled, and are wonderful pickled.  Store in fridge in crisper and wash before using.

Green Bell Peppers:  Oh how we love peppers! They are great sauteed, roasted, or raw.  These versatile green peppers are mild and are a wonderful addition to most dishes. To roast peppers, place over flame on stove (or in broiler).  Rotate so entire pepper is blackened.  Remove from the heat and place in a bowl with lid/plate covering it.  When cool enough to touch, rinse off blackened skin.  Store in crisper in fridge and wash before use.

Eggplant:  These are absolutely gorgeous and are first of the season!  We grew these with a weed fabric barrier and they are loving it. These are exceptionally sweet ,but the best way to draw out any bitterness is to cube it & cover with salt, then let sit for 10 minutes or so. Wash off salt & sauté or otherwise cook for a rich, complex flavor. Store in crisper in fridge for best results.

Peaches:  These beautiful certified organic fruits are from our good friends Jeff and Annie at Good Humus in Capay.  This is the first of their summer peach crop and they are tasty.  They are picked ripe and ready to eat, but for better keeping, place in crisper in fridge and wash before eating.

Onions:  These alliums are great raw in salads or on sandwiches, in omelets, soups, curries, or stir-fries.  They are now maturing and may have some leaves that can be trimmed off.  Wash well and remove bottom quarter-inch before consuming.

Caribe Potatoes:  These smooth and creamy-textured spuds are the first of the season and are  great for mashing.  They have a gorgeous rosy skin and a snow white flesh and taste slightly sweet.  Store in fridge for best keeping and eat the skin for most nutrients. Wash well before eating and enjoy!