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