1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):

Spinach - Store in the bag, unwashed, in the crisper. Take out what you plan on using and wash as you go. Will last 3-5 days.

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.

Fennel - If used within a couple days, fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days, place in the fridge in a closed container with a little water.

Cilantro - As soon as you arrive home with fresh cilantro, place the stems (with roots intact if attached) in a glass of water and cover the the top loosely with a plastic bag. Refrigerate. Snip off leaves as you need them and re-cover. The water should be changed every 2 to 3 days. Do not wash the herb until you are ready to use it since excess moisture will turn the leaves to green slime during storage. Will last up to a week.

Stir Fry Mix - These baby mixed greens can be stored by lining a storage container with paper towels, place the mixed greens on top, and cover with another layer of paper towels and lock the lid. Make sure there is plenty of space and the greens are not jam-packed in there. Will last up to one week.

Dandelion Greens - Rinse well, wrap in a damp paper towel and place in a plastic bag and Refrigerate. If the towel is kept moist, greens can last up to one week.

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.

Green Tomatoes - These can be stored in the fridge and will last up to two weeks.

Butternut Squash - Store in a cool, dark, well ventilated place. Many growers say winter squash gets sweeter if they're stored for a week or so before eaten. Will last several weeks.

Pomegranates (Twin Girl's) - Keeps up to a month stored on a cool counter.

Apples (Hidden Star Orchards) - Apples last much longer if they are placed loosely in the bin of your refrigerator. Wrapping them in brown paper from grocery sacks will also help to keep in the moisture of the apple. Keep apples slightly apart from each other. Lasts up to 2 months.

Onions - Store in a cool dry place out of the light. Lasts 2-3 months.

2. THIS WEEK'S RECIPES

Black Bean Chili With Butternut Squash

Nancy's Gratin

Marinated Lentils with Crunchy Vegetables

Carbonara With Radishes

3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):

Shopping list for: Black Bean Chili With Butternut Squash

1 ½ T olive oil

8 garlic cloves, chopped

2 ½ T chili powder

1 T ground coriander or Cumin

2 14.5-ounce cans fire-roasted tomatoes

1 pound dried black beans, rinsed

3 chipotle chiles from canned chipotle chiles in adobo, minced

1 T Mexican oregano

1 T Eatwell Smoked Chili Salt

1/2 cup quick-cooking bulgur or 1 C Pre-Cooked Eatwell Wheat Berries

Toppings of your choice: Sour cream, Spicy Monterey Jack cheese, Diced red onion, Chopped fresh cilantro, Pickled jalapeño rings

Shopping list for: Nancy's Gratin

Sweet Potato (if you don't have one from previous shares)

Bacon Fat, Olive Oil, or Butter

Shopping list for: Marinated Lentils with Crunchy Vegetables

2 bay leaves

1½ C black beluga or French green lentils, rinsed, picked through

¼ cup olive oil

1 t coriander seeds

½ t cumin seeds

3 T sherry vinegar or red wine vinegar

4 scallions, thinly sliced

1 C parsley and/or mint leaves

1 C thinly sliced celery hearts and leaves

Shopping list for: Carbonara With Radishes

2 T olive oil

4 ounces pancetta or bacon, cut into ¼-inch pieces

1 small shallot, finely chopped

2 garlic cloves, finely chopped

4 large egg yolks

1 large egg

3 ounces mixed salty hard cheeses - Parmesan, Pecorino, and/or Grana Padang

12 ounces strozzapreti or other short pasta

2 T chervil leaves with tender stems

Shopping list for all recipes:

3 ½ T olive oil; plus ¼ cup olive oil

10 garlic cloves