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.

Middle Eastern Cucumbers: These cucumbers boast a slightly nutty flavor and an edible skin. There’s no need to peel these cucurbits! They are refreshing in a salad or with a little lime, yogurt, and chile. These are not waxed like store-bought cucumbers and may keep better wrapped in plastic in the fridge. Wash before eating. Delicious!

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.

Poblano and Bell Peppers: The Poblanos are the spicy dark green peppers. They are the classic chiles para rellenar in Mexican cuisine. The bell peppers are sweet and versatile with an irresistible crunch. They are a great addition to salads and are perfect for stuffing. Store in crisper in fridge and wash 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.

Collard Greens or Red Russian Kale: The luscious collard 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. The beautifully ruffled red kale is full of calcium and iron and will turn bright green when perfectly cooked. Store in fridge and wash well.

Yellow Onions: This is the “year of the onion” at Eatwell Farm, remember? Enjoy these onions in a countless number of dishes. Be sure to use the green parts, too! Wash them well and remove bottom quarter-inch before consuming.