Basil: First of the season and a sign that summer is coming! Basil is such a yummy addition to Italian dishes – pasta, pizza, bruschetta, and Caprese salad. Basil should be stored outside of the refrigerator – it will turn brown if you store it in the fridge. Your best bet is to trim the stems and put it in a mason jar with a bit of water (like a bouquet of flowers!). If you leave it on the counter like this for long enough, it may even sprout roots!
Fennel: Your fennel makes a great addition to any salad, but I have grown to love it roasted as well. Cut the tops off (they can be a little fibrous) and just use the bulb. Quarter the bulb, drizzle with olive oil, and roast at 400° until you can stick a fork in it. So delish!
Potatoes: These are freshly dug “new” potatoes, so be sure to store them in the refrigerator, preferably in a paper bag. They don’t do well with light and should be kept in the dark until you use them. They can be boiled, roasted, pan fried – they are so dang tasty that they don’t need much gussying up to make them a real treat!
