Strawberries: These are first-of-the-season strawberries! They were just picked on Tuesday and should be eaten within a day. Please return the baskets to your delivery site so they can be reused. Enjoy! Mixed Mustard Greens: The beautiful ruffled leaves of the mustard plant have a spicy flavor and are highly nutritious. They can be added raw to salad or sautéed or braised to tame the bitterness. Store in crisper in fridge and wash before eating.

Mixed Lettuce: Enjoy these fresh greens for salads and sandwiches! It is a mix of tender curly, red leaf and Romaine lettuces. Store in plastic bag in fridge and wash well before consuming.

Sugar Snap Peas: A sure sign of spring, these protein-packed goodies are super tasty raw or cooked. You can eat the whole pod, but first remove the stem, then peel down the string. Try tossing them with olive oil, salt, and pepper and roasting them in the oven.Store in plastic bag in fridge. Eat soon for best flavor!

Italian Flat-Leaf Parsley: Its beautifully clean, crisp flavor adds depth to many a dish! Store in a plastic bag in the fridge and use rather quickly.

Eureka Lemons: These juicy treats are from our friend Bill Crepps at Everything Under the Sun in Winters, and are sustainably grown, but are not certified organic. Add a splash of lemon juice to cooked stir-fry mix, or use it to make a tasty salad dressing. To keep them fresh, store lemons in a sealed plastic bag in the fridge.

Fava Beans: They are wonderfully tasty, but do require a little work. Start by stringing and shucking the beans. Then, remove their waxy coating by blanching them in boiling water for 30 seconds. Plunge beans into an ice bath and pop them out. Store in fridge and wash before consuming.

Stir-fry Mix: Bright, beautiful and full of vitamins and minerals! This is a mix of kale, collards, chard,  and arugula. Chop and sauté in olive oil or butter for a lovely side-dish. 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.

White Spring Onions: My how these onions have grown! We suggest adding them to omelets, soups, curries, and stir-fries for a milder onion flavor. You can tell them apart from the green garlic because they have hollow, round leaves. Be sure to use the green parts, too! Wash them well and remove bottom quarter-inch before consuming.

Green Garlic: This young garlic has a milder and less bitter bite than garlic cloves and sweetens when cooked. It can also be eaten raw! Green garlic has flat leaves with V-shaped cross sections, which are very tasty. Store in fridge and use within a week. Delicious!

Fennel: With a texture like celery and a delicate taste of anise, it can be eaten raw, sautéed, grilled, braised or roasted. Store in a plastic bag in the fridge.

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. These beauties can be eaten raw or steamed and have a deliciously buttery crunch. Remove the greens and store in separate plastic bags in fridge. Be sure to wash them before eating.