Week 6- What’s in the box?

This week’s harvest

*Fresh* Garlic
This is *fresh* garlic, not dried. Unless you grow your own garlic, you would never otherwise get your hands on this delicacy. The cloves are juicy and sweet with an amazing garlic flavor. Store on the counter and enjoy fresh, or you can let them dry (if they are in a cool, dry spot), and they will store for a few months. 
Storage: On the counter in a cool, dry spot.
Uses: Raw/Cooked
When to use: Within 14 days fresh or dried up to a few months

Green Batavian Lettuce
Crunchy and sweet!
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 3 days

Cucumbers
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 5 days

Carrots
Crunchy, sweet and delicious!  It will be hard to eat store-bought carrots ever again.  Sorry.
Storage: In an airtight container in the fridge.  Remove the greens before storing.
Uses: Raw/Cooked
When to use: Within 5 days

Green Cabbage
This variety is especially sweet.  Great for summer salad slaws!
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Basil
Pesto season is here!  It freezes like a dream (the pesto in a jar) and it’s always the most coveted item in the freezer!  A taste of summer!
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 5 days

Zucchini
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Swiss Chard
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 5 daysRecipes!

Granny’s French Swiss Chard
Fresh Basil Pesto – use the fresh garlic!
Garlic Parmesan Zucchini Saute