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! Cherry Tomatoes: Enjoy this colorful mix of heirloom cherry tomatoes! These delicious candy-like treats are a welcome addition to any green salad, pasta salad, or as a quick snack. Do not store them in fridge; keep on them on the counter to maintain great flavor and texture.
Heirloom Tomatoes: We have Brandywines, Piriform, Lemon Boys, Copias, Purple Calabash and Green Zebras just to name a few. These make a killer bruschetta, fresh Caprese salad, or BLT sandwich. These beauties should be stored on the counter (belly button down) and eaten soon. Wash well and enjoy!
Romaine Lettuce: Enjoy these fresh greens for salads and sandwiches! Store in plastic bag in fridge and wash well beforeconsuming.
Roma or Shady Lady Tomatoes: The Shady Lady tomatoes are great slicing varieties with a lot of vine-ripe flavor, and the Romas are a tasty paste tomato that is great for sauce! Always store tomatoes on the counter “belly button” down. Wash before eating and enjoy!
Basil: It is a succulent, oh-so-aromatic herb that adds depth to many a dish! Keep your basil in a plastic bag in the fridge. If you can’t use it all this week, we suggest making pesto and freezing it for later.
Krimzon Lee and Antohi Romanian Peppers: The former is a long pepper that ripens from dark green to red. Its sweet and spicy flavor makes it perfect for roasting, frying, and grilling. The latter is an Eastern European frying pepper that turns from pale yellow to red. Store in crisper in fridge and wash before eating.
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.
Zucchini: With a delicate flavor, these summer squash can be quickly sautéed or steamed with just a touch of oil and some fresh herbs. It also goes well shredded in a salad or baked into bread. Stores best in plastic bag in fridge and wash before eating.
Beets or Eggplant: These beautiful root veggies have a deep crimson color. Don’t forget to eat the greens, too — they’re extremely good for you! Store roots separately from greens. The eggplants have a wonderful taste and texture. They are deliciously sweet, but to draw out moisture or any bitterness, cut into slices and salt, then leave out for 15 minutes and pat dry before cooking. Store in fridge and wash before eating. Enjoy!
Collard Greens: These luscious green leaves are a great source of beta carotene, vitamin C and calcium. They are typically cooked a little longer than other greens, but are well worth the wait. Look in our recipe archives for ideas. Store in fridge and wash well.
Shallots: What a special treat! Shallots add distinctive flavor to vinaigrette dressings, elegant sauces and savory soups. They are milder and sweeter than onions and less harsh than garlic. Store them in a cool, dry, dark place with plenty of air circulation.