Strawberries: These berries were just picked on Tuesday 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! 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.

Cilantro: This fragrant herb pairs incredibly well with piquant foods and can enhance the flavors of many dishes. Wrap in a damp paper towel or store upright in an inch of water, then refrigerate. Do not wash prior to refrigeration, but make sure to wash before use.

Arugula: This popular Italian green packs a slight bite with nutty undertones and pairs well with goat cheese, nuts, and a vinaigrette.  Store in plastic bag in fridge, rinse, and dry before eating.

Romaine Lettuce: Enjoy this fresh lettuce for salads and sandwiches! 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. Slice thinly and add into a fresh green salad or layer on buttered bread for a great snack. Separate the greens and roots before storing in a plastic bag in fridge to maintain freshness. Wash well before use.

Spinach: This tasty and nutritious green will probably be dirty. To clean, first rinse quickly, then fill up a bowl with 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 don’t wash it until you’re ready to cook!

Eureka Lemons: These juicy treats are from our friend Bill Crepps at Everything Under the Sun in Winters, and are sustainably grown, but are not certified organic. Add a splash of lemon juice to cooked chard, or use it to make a tasty salad dressing. To keep them fresh, store lemons in a sealed plastic bag in the fridge.

Fava Beans: They are wonderfully tasty, but do require a little work. Start by stringing and shucking the beans. Then, remove their waxy coating by blanching them in boiling water for 30 seconds. Plunge beans into an ice bath and pop them out. Store in fridge and wash before consuming.

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.

Red Spring Onions: My how these onions have grown! We suggest adding them to omelets, soups, curries, and stir-fries for a milder onion flavor. You can tell them apart from the green garlic because they have hollow, round leaves. Be sure to use the green parts, too! Wash them well and remove bottom quarter-inch before consuming.

Green Garlic: This young garlic has a milder and less bitter bite than garlic cloves and sweetens when cooked. It can also be eaten raw! Green garlic has flat leaves with V-shaped cross sections, which are very tasty. Store in fridge and use within a week. Delicious!

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.