In the Shares… (please note, the contents are subject to change/substitution)

Fresh Garlic – Harvested just days ago, the skin is still fresh, so it’s a little harder to peel than you’re used to.  You can let it sit out on the counter (at room temperature) to dry, or you can use it fresh now.  The flavor is so bright compared to garlic you find in the stores.
Storage: On the counter at room temperature. Uses: Raw or Cooked  When to use: Within a month.Carrots – Freshly harvested, sweet and crisp!
Storage: In airtight storage in the refrigerator. Separate the roots from the greens. Uses: Raw or Cooked  When to use: Within 5 days.

Cilantro – I can’t get enough of this year’s cilantro…it tastes like summer!  Try a cilantro salsa verde.  Recipe below…
Storage: In airtight storage in the refrigerator. Uses: Raw or Cooked When to use: Within 5 days.

Zucchini – This first planting is yielding well.  We harvest zucchini and cucumbers every single day to keep up with the plant’s fast production.
Storage: In airtight storage in the refrigerator. Uses: Cooked  When to use: Within 5 days.

Cucumbers – Crispy, juicy and sweet!
Storage: In airtight storage in the refrigerator. Uses: Raw  When to use: Within 5 days.

Green Romaine Lettuce  – A great hot weather loving lettuce!   Crunchy and sweet.  It holds up well with heavier dressings and salad ingredients.
Storage: In airtight storage in the refrigerator. Uses: Cooked or Raw  When to use: Within 5 days.

Kohlrabi –  A super versatile veg!  I’ve been grilling slices of it and it’s delicious!
Storage: In airtight storage in the refrigerator. Uses: Cooked or Raw  When to use: Within 5 days.

RECIPES
Cilantro Garlic Salsa Verde
Zucchini with Cilantro and Cream
Braised Kohlrabi

QUICK NO-RECIPE IDEAS
Carrot Sticks
Cucumber Sticks
Grilled Zucchini