Fennel – 1 bulb – I wasn’t sure how to use Fennel and so I looked up a recipe. The recipe said to take out the core, slice finely, squeeze a lemon on top and add 1/4 cup olive oil. Let sit and then use as a side dish or add to a salad with the fennel olive oil as a dressing. It is delicious.
Cucumbers – 1 slicing
Summer Squash – 1 pound
Spinach – 1 bunch
Peppers
3 Islander Lilac Peppers
1 green long pepper
Eggplant – 1
Summer Onions – 2
Early Jersey Wakefield Cabbage – 1 head
First of the season Potatoes – 2 pounds
Opal Basil – 1 bunch
Fruit Share
1 bag of Peaches, Nectarines, Formosa Plums
1 basket of Apricots