Strawberries: These berries were just picked on Wednesday 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! Thyme: This delightfully fragrant and beautifully fresh herb pairs well with just about anything. Keep in plastic bag in fridge (or in a little tiny bud vase with water if you have one!) to keep fresh. If you can’t use it this week, dry your thyme to have on hand for tomato season! Separate sprigs out on a counter away from direct sun to dry and store dried herbs in an airtight container.

Basil: It is a succulent, oh-so-aromatic herb that adds depth to many a dish! Keep your basil in a plastic bag in the fridge and use soon. If you can’t use it all this week, we suggest making pesto and freezing it for later.

Lavender: We are sending you a little taste of the season with these beautiful lavender blossoms. The buds are amazing in savory and sweet foods and can be dried to enjoy for months to come. To dry, hang bunch upside down away from direct sun. Lovely!

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.

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.

Zucchini: With a delicate flavor, these summer squash can be quickly sautéed 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.

Beets: These beautiful root veggies have a deep crimson color. This week they are from our friends at Terra Firma in Winters. Keep your beets in the crisper in fridge to keep them fresh.

Wakefield Cabbage: Nigel claims that this variety of cabbage is the sweetest he has ever eaten! It’s a British variety and has a cute little pointed head. You can eat it just like you would any other cabbage (in slaws, salads, sautés, soups, etc). Store in fridge.

Canela Potatoes: This russet potato is ideal for baking and frying. Store in fridge for best keeping and eat the skin for most nutrients! Wash before eating.

Garlic for Drying: We partially dry our garlic in the fields and then pass them to you to finish in your home. Simply hang the bunches from their stems in a dry, dark place. It’s dry enough when it feels, well, dry. Two weeks should generally be enough if there is plenty of air circulation around it and the place that you’re storing it isn’t too humid. Once it's dry, you should cut off the stalks about an inch or so above the head. Do just one at a time. If the first stalk you cut into does not seem dried out in the middle, you should wait a bit longer to dry the rest before taking them down and storing them. As long as you store it in a cool, dark, dry place, it should keep for months just like garlic you buy at the store.