Contents:

1. In the box - and how to store it

2. This week's Recipes

3. Shopping List

1. In the box (in order of what to eat first):

Lettuce - Keep damp in an airtight container in the fridge. Keeps for one week.

Spinach - Store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.

Arugula - Wash and dry well. Wrap with a damp paper towel and store in a glass container in the fridge. Lasts up to 5 days.

Red or Green Kale - Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge. Do not wash until ready to use.

Spring Garlic - Store in your crisper. Best used within a week but may last a little longer.

Spring Onions - Store in your crisper. Best used within a week but may last a little longer.

Cabbage - Left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves before cooking.

Tokyo Turnips - Remove the greens (store separately), store them in an open container with a moist cloth. Lasts up to a week.

Artichokes - Bag and place in the crisper to keep these fresh for 7+ days. 

Rosemary - To keep green: wrap in a damp paper towel and store in a plastic bag in the fridge. Lasts one week or more. To dry, leave bound around the stems and hang - last 2 weeks to a month.

Sage - Wrap in a damp paper towel and store in a plastic bag in the fridge. Keep about 1 week.

Lemons (Twin Girls) - These lemons and oranges may have a sticker on them as they are sold in markets and stores in the area. Sometimes our order is placed after they're individually labeled. They're organically grown in Fresno, CA by Twin Girls Farm.  Leave at room temperature until you're ready to eat them.

Raisins (Capay Canyon Ranch) - Store in a dry place out of direct sunlight. 

2. This Week's Recipes (Links):

Minestrone With Cabbage and Spinach

Grandma's Ribs

Turnip Fritters

3. Shopping list for all recipes (assumes you have basic salt and pepper):

Shopping List for Minestrone with Cabbage and Spinach:

Olive Oil
1/2 cup dry White Wine
1 - 28 oz can of diced Tomatoes (or if you have cooked tomatoes or sauce from your summer Eatwell Tomatoes use that)
8 cups Chicken or Vegetable Stock
1/3 cup thinly sliced fresh Basil OR use some of the Rosemary or Sage in this week’s share
Freshly grated Parmesan Cheese

Shopping List for Grandma's Ribs:

2-3 lbs Pork Ribs
1 pint Tomato Sauce
2 tsp Chili Powder
Pinch of Cayenne Pepper
2 tsp Eatwell Farm Smoked Chili Salt
Several shakes of Tobasco if you like that

Shopping List for Turnip Fritters:

1 Egg
1/4 Flour
1/4 cup Panko or Bread Crumbs
Oil for frying

Shopping List for All Recipes:

Olive Oil
1/2 cup dry White Wine
1 - 28 oz can of diced Tomatoes (or if you have cooked tomatoes or sauce from your summer Eatwell Tomatoes use that)
8 cups Chicken or Vegetable Stock
1/3 cup thinly sliced fresh Basil OR use some of the Rosemary or Sage in this week’s share
Freshly grated Parmesan Cheese

2-3 lbs Pork Ribs
1 pint Tomato Sauce
2 tsp Chili Powder
Pinch of Cayenne Pepper
2 tsp Eatwell Farm Smoked Chili Salt
Several shakes of Tobasco if you like that

1 Egg
1/4 Flour
1/4 cup Panko or Bread Crumbs
Oil for frying