Strawberries: These berries were just picked on Tuesday morning and should be eaten within a day or two. Keep them in the fridge to maintain freshness. Please return the baskets to your delivery site so they can be reused. Enjoy! Basil: We are including basil tips in your box! To encourage outward growth of the basil plants, the crew trimmed them. This is just a sample of the summer harvest you can look forward to! Keep your basil in a plastic bag in the fridge and use soon.

Sugar Snap Peas: A sure sign of spring, these protein-packed goodies are super tasty raw or cooked. This week you might receive two varieties of peas, both of which are tasty. 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.

Romaine Lettuce: Enjoy this fresh lettuce for salads and sandwiches! Store in plastic bag in fridge and wash well before consuming.

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.  To keep them fresh, store lemons in a sealed plastic bag in the fridge.

Chard: These big, beautiful leaves are mighty tasty! Remove the leaves from the stems, but make sure to eat the stems too. The stems will need to be cooked a little longer than the leaves. Store in a plastic bag in the fridge and wash well before using.

Red Russian Kale: This beautifully ruffled leafy-green is full of calcium and iron and will turn bright green when perfectly cooked. Slice leaf from stem and store in plastic bag in fridge.  Wash before eating and enjoy.

Red Spring Onions: My how these onions have grown! We suggest adding them to omelets, soups, curries, and stir-fries for a milder onion flavor. 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!

Beets: These beautiful root veggies have a deep crimson color. Don’t forget to eat the greens, too — they’re extremely good for you! Store roots separately from greens. Keep both in crisper in fridge and eat greens just like you would chard!

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.