Lettuce: These fresh greens are from a beautiful bed of young lettuce. Enjoy them in salads and on sandwiches! Store in a plastic bag in fridge and wash well before consuming. Arugula: This popular Italian green packs a slight bite with nutty undertones. Try topping an arugula salad with dried fruit, walnuts, feta cheese, and balsamic vinaigrette for a mouth-watering treat. Store in a plastic bag in fridge, rinse, and dry before eating.

Rosemary: This herb should be kept in plastic bag in the fridge. If you can’t use it all right away, freeze or dry it! Store dried herbs in an airtight jar. Use three times more fresh herbs than dried herbs in a recipe calling for dried.

Spinach: This tasty and nutritious green will be dirty because it has been rainy and muddy on the farm this week. To clean, first rinse quickly, then fill up a bowl with warm water. Put spinach in the water, swish, and let soak for 5 to 10 minutes. Lift leaves out of water, rinse and blot or spin dry. Store in plastic bag in fridge, but do not wash it until you are ready to cook!

Broccoli: We were amazed to see these beautiful bouquets of green in the field! Rich in fiber and vitamin C, this brassica always adds a flavor to soups, salads, and stir-fries. Store dry in fridge and wash before using.

Romanesco or Cauliflower: The alien-looking romanesco is an Italian heirloom vegetable that tastes like a cross between cauliflower and broccoli. Try steaming it and adding lemon juice, olive oil, salt and pepper. It also pairs very well with pasta and can be roasted for an easy side dish. Store in the fridge.

Celery: The first of the season! This deliciously crunchy bunch of long ribbed stalks is actually in the same plant family as carrots, parsley, and fennel. Store in plastic in crisper and wash well before eating.

Leeks: These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fries, or in place of onions in other dishes for a delicious and more subtle flavor. Save the dark green tops for making vegetable stock! Store in fridge and wash well.

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.

Sweet Potatoes: Store in a cool (not cold) dark, dry place. The high sugar content makes them more perishable than “real” potatoes. They are delicious roasted or baked whole and eaten with a dab of butter and cinnamon. Wash well before eating.

Butternut Squash: Sweet and easy to prepare, this winter squash is extremely versatile and easy to peel. Store in a cool (not cold), dark, dry place. Perfect when baked. It makes great soup and bread and goes well in sautées!