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):

Strawberries - These berries are the first of the season and may be a little under-ripe. They'll sweeten up and get better as Spring moves into summer. Eat these ASAP, rinse the clam-shell container, and return the container when you pick up your next box. You can stack the container in the cooler.

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.

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

Chard - 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.

Artichokes OR Cauliflower - Artichokes should be bagged and placed in the crisper to keep these fresh for 7+ days. Cauliflower will last a while in a closed container in the fridge but some say cauliflower has the best flavor the day it's brought home. 

Herbs (Most likely sage and parsley) - 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. Parsley does well in a glass with an inch of water stored in the fridge. Refresh the water as it gets funky.

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.

Radishes - Remove the greens (store separately) so they don't draw out excess moisture from the roots. Place them in an open container in the fridge with a wet towel placed on top. Lasts up to one week. 

Navel Oranges (Twin Girls) - These 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.

Pasture Raised Eggs - Two Egg Sample - These eggs were laid by our pasture raised hens at Eatwell Farm. They were laid the day before your box was delivered. Please refrigerate them once they're home. We hope you enjoy them and choose to purchase an egg subscription to have egg delivered with your box. You can purchase an egg subscription here. Remember to place your order by 4pm the Sunday before your next delivery!

2. This Week's Recipes (Links):

Potato Cakes with Chard and Taleggio

Quinoa and Spinach Pilaf

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

Shopping List for Potato Cakes with Chard and Taleggio:
1/3 of a cup Olive Oil
2 tsp Lemon Juice
5 oz Tallegio
2 1/2 cups cooked Potatoes, coarsely mashed
1 TB Flour
6 TB Cornmeal
Oil for frying

Shopping List for Quinoa and Spinach Pilaf:

1 TB Unsalted Butter
1 cup Quinoa, rinsed
1 1/4 cups Water
1 TB grated Lemon Zest

Shopping List for All Recipes:

1/3 of a cup Olive Oil
2 tsp Lemon Juice
5 oz Tallegio
2 1/2 cups cooked Potatoes, coarsely mashed
1 TB Flour
6 TB Cornmeal
Oil for frying

1 TB Unsalted Butter
1 cup Quinoa, rinsed
1 1/4 cups Water
1 TB grated Lemon Zest