Diva Cucumbers These smooth skinned cucumbers are a Mediterranean style.
Marketmore Cucumbers This variety is more typical of what you find in grocery stores.
Swiss Chard Rainbow greens for raw salads or cooked dishes. Chard tastes a lot like spinach and can be used as such.
Parsley If you don’t use your parsley this week you can always chop it up for the freezer or hang it to dry.
Carrots Who needs candy? These crunchy young carrots are unbelievably sweet.
Zucchini You can tell how fresh these are by the fact that they “sweat” when you slice into them- little beads of moisture form on the slices.
Eggplant So early this season! This Asian style is just as versatile as the Italian eggplant.
Fresh Garlic We harvest all of the garlic at this time of year and set most of it up to “cure,” or dry out until it stores well. The garlic you’ve got in your share this week is fresh and you’ll notice that it still has thick skins. It should be stored in the fridge for now.
Basil Basil stores best out of the fridge. It turns a bit black when wet so you may notice some black spots from this morning’s rain sprinkles during harvest.
Tomatoes The very first tomatoes are in! There are many more to come that should start ripening in the next couple of weeks.