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! Mint: Makes a great tea and a lovely garnish! Add a sprig of mint to your water for a refreshing drink.  For fresh storage, keep in plastic or in a small bud vase with water in fridge and use within 3-4 days.  To dry, hang upside down out of direct sun.

Basil: Yum! It’s gorgeous, succulent, and oh-so-aromatic! You will receive the tips of the plant this week as a sample of what is to come in the next few months. Adds depth to many dishes. Store in plastic bag in fridge and use soon.

Mixed Lettuce:  This is from our new crop of fresh young greens for salads & sandwiches!  It is a mix of tender curly, red leaf and romaine lettuces.  Store in plastic bag in fridge and wash well before consuming.

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.

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.

Cherries:  Gorgeous cherries from the orchard are making their debut this week!  We didn’t have quite enough for all of the boxes, so some of what is going out this week is from our neighboring certified organic farm, Terra Firma, in Winters.  Keep them in the fridge inside brown bag, since they can absorb the flavors of other foods.  Wash before consuming and watch out for the pit inside.  Enjoy!

Red  OR White Spring Onions:  These onions are great raw in salads or on sandwiches, in omelets, soups, curries, or stir-fries. Wash well and remove bottom quarter-inch before consuming.

Green Garlic:  This garlic is now maturing but is still more tender than garlic cloves, has a milder, less bitter bite and sweetens when cooked.  Can also be eaten raw!  It has flat leaves with v-shaped cross sections.  Store in fridge and use within a week.  Delicious!

Red Beets:  These pretty root veggies are from our friends at Riverdog Farm in Guinda and are certified organic.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!