This is something new we’re doing with our brand-new system! We will be posting the accurate list of each day’s box contents here, so you can double-check against the contents of your box! Here’s the first-ever day-of-delivery update: What’s in your box today (consume in order of appearance on this list!):

Tomatoes: From Terra Firma Farm near Winters, CA. CCOF certified organic. Terra Firma was able to take advantage of a break in the cold weather much earlier than we could, so their tomatoes are coming on faster than ours! Their soil is lighter than ours, which means it dries out faster than ours. While we were waiting for the ground to dry out, they were already planting out their tomatoes! Eatwell tomatoes should be coming soon (in the next 2-3 weeks, we hope!). Store on counter (never in fridge!). Tomatoes are famously fragile, so please make sure you eat them soon!

Strawberries: So sweet & tasty! Store in fridge in green basket in paper bag or in closed plastic container with a damp paper towel. Wash only when ready to use. Eat soon. Please return green baskets to your delivery site in an orderly fashion!

Italian Flat-Leaf Parsley: A beautifully clean, crisp flavor that adds depth to many a dish! Store in plastic bag in fridge & use rather quickly!

Arugula: From our transitional fields (this means it’s not certified organic) Please contact us with questions about transitional produce & organic certification; we’re happy to explain how we keep the items separate. We finally entered our third year of transition to organic on our leased piece of land — we’ll be able to have the parcel certified Nov. 2010! . This popular, tender Italian green packs a slight bite with nutty undertones. Divine! Store dry in plastic bag in fridge. Wash well before eating, & remove all yellowing leaves & stems before cooking. Spin or blot dry.

Lettuce: From our transitional fields (see arugula above). Great for salads & sandwiches or sautés. Store in plastic bag in fridge. Remove yellow leaves & wash before use.

Spinach: From our transitional fields (see arugula above). This may well be the last week of spinach: the stems are getting pretty long (we call them "leggy" in the farming world), and we've had to irrigate the spinach quite a bit to keep it cool and not wilty. As such, it will be muddy. To clean, first rinse quickly to remove mud chunks. Then fill up a bowl with cold water. Remove leaves from stems & all yellow leaves. Put in water, swish, & let soak for 5-10 min. Lift leaves out of water, rinse & blot/spin dry. Use the discarded water for your houseplants! Store in plastic bag in fridge.

Summer Squash: Store in fridge in plastic bag.  Can damage easily but adds a special something to any sauté, soup, or bread.

Bok Choy: Grown in our transitional fields (see arugula above). Crunchy & tasty, bok choy makes beautiful sautés & soups.  Store in plastic bag in fridge. Don’t forget to use the ribs!

Eggplant OR Poblano Peppers: Some of you will receive our first eggplant of the year, while others will get our first Poblano (Ancho) peppers! How exciting! For eggplant, the best way to draw out bitterness  is to cube it & cover with a LOT of salt (in a bowl). Let sit for 20+ minutes. Wash off salt & sauté or otherwise cook. So tender & yummy! Store in fridge crisper for best results. Poblano peppers will be either green this time of year & are mildly-hot chile peppers. These are called Ancho peppers when dried. Store in fridge & use in any recipe calling for hot chiles!

Chard: From our transitional fields (see arugula above). Remove leaves from stems (it’s easy: hold the leaf by the stem, slide a sharp knife where leaf meets stem & slide to the tip. Repeat on other side). Chop. Lightly steam or sauté in olive oil/butter until bright green. Store in the fridge & wash well before use.  Use the chard stems, too.  Chop & sauté!

Potatoes: Store these in the fridge and eat the skin for most nutrients! Wash before eating.  Tender and sweet. Yum!

Garlic Bulbs: This garlic has already been cured for long-term storage! Please store in paper bag in a cool, dark, dry location. We will be giving you much of this garlic for the next few weeks. We have planned so you can have a stash of garlic for months!