Strawberries: These gorgeous fruits should be eaten soon as we pick them ripe, but to store, leave in little 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 this is our attempt!  It is a succulent, and oh-so-aromatic herb that adds depth to many dishes and can be made into a tasty pesto. (Put it into ice trays and freeze for later use).  Store in plastic bag in fridge and use soon.

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 or separate sprigs out on a counter away from direct sun to dry.

Arugula:  This popular Italian green packs a slight bite with nutty undertones and pairs well in a salad topped with strawberries, balsamic vinegar, goat cheese, and toasted nuts.  It is also nice sautéed, in pesto, atop a pizza, or added to soups.  Store dry in plastic bag in fridge. Wash well before eating, & remove all yellowing leaves & stems before cooking. Spin or blot dry.

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.

Cylindra or Chiogga Beets:  These pretty root veggies are either long deep red ones or candy striped red and white inside.  Don’t forget to eat the greens, too — they’re extremely good for you and oh-so-tasty! Store roots separately from greens. Keep both roots and greens in fridge. Eat the greens just like you would eat chard! So good!

Stir-Fry Mix:  Bright and beautiful!  This is a mix of kales, collards, and chard.  Chop and sauté in olive oil or butter for a lovely side-dish.  Also tasty raw.  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.

Red Russian Kale:  This beautifully ruffled leafy-green is full of calcium and iron and will turn bright green when perfectly cooked (if it’s brown, it’s overdone).  Slice leaf from stem and store in plastic bag in fridge.  If you find any unwanted visitors on the kale, soak in a bowl with salted water and rinse.

Garlic for Drying: This garlic is now maturing and some of the leaves may be drying out. It doesn’t need to be stored in the fridge and can be left to cure on the counter.

Onions:  These onions 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.

Potatoes:  These creamy textured spuds are the first of the season and are either red Desirees or Yukon Golds. Store in fridge for best keeping and eat the skin for most nutrients! Wash before eating.