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.

Red 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.

Fava Beans or Cauliflower - Fava beans - Store favas in the refrigerator in a tightly sealed container. They'll last about a week. 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. 

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

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

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

Lemon Verbena - Hang in a cool and dark place. As it dries it will keep longer. Keep 1-2 weeks

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.

2. This Week's Recipes (Links):

Cauliflower and Kale Pilaf

A Side of Turnips

A Pretty Simple Salad

Spinach with Turnip Green Pesto Hot Pockets

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

Shopping List for Cauliflower and Kale Pilaf:

Rosemary and Parsley, chopped fine to taste
1 can Anchovies
1/4 cup toasted Pine Nuts
1/4 cup Parmesan
2 TB Olive Oil
Eatwell Smoked Chili Salt, to taste
Freshly ground Pepper
Splash of White Wine

Shopping List for A Side of Turnips:
A good glug of Oil,  I used Grape-seed
Lemon Juice, White Wine or Eatwell Farm Verjuis

Shopping List for Spinach with Turnips Green Pesto Hot Pockets:

1/2 cup Walnuts
1/2 cup good Oil
1/4 cup Parmesan
1/2 tsp Eatwell Farm Lemon Salt
Zest from one Lemon
1/2 cup Ricotta
1/2 cup Parmesan, divided

2 TB Yeast
1 1/2 cup Milk
1 TB Sugar
2 tsp Salt
3 cups Eatwell Farm Heirloom Wheat Flour
Some white flour to dust your board
1 Egg, mixed well for wash (optional)

Shopping List for All Recipes:

Rosemary and Parsley, chopped fine to taste
1 can Anchovies
1/4 cup toasted Pine Nuts
1/2 cup Parmesan
3/4 cup good olive oil
Eatwell Smoked Chili Salt, to taste
Splash of White Wine

Lemon Juice, White Wine or Eatwell Farm Verjuis

1/2 cup Walnuts
1/2 tsp Eatwell Farm Lemon Salt
Zest from one Lemon
1/2 cup Ricotta
1/2 cup Parmesan, divided

2 TB Yeast
1 1/2 cup Milk
1 TB Sugar
2 tsp Salt
3 cups Eatwell Farm Heirloom Wheat Flour
Some white flour to dust your board
1 Egg, mixed well for wash (optional)