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

Red Kale and Collards - 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. Collards and Kale do well in a cup of water on the counter or fridge. Keeps 2-3 days.

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

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

Italian Parsley - Place in a glass with an inch of water in the fridge. Change water often. Can also be stored in a closed container in the fridge. Lasts up to one week.

Red Cabbage - Wrap cabbage in plastic wrap and keep it chilled in the refrigerator. An alternative to plastic would be placing it in a tightly-locking container that limits air flow. Properly stored, cabbage should last about a week.

Green Garlic - It is such a delight to have this back in our harvest shares. My favorite way to enjoy is to stir fry the chopped garlic in a skillet with some olive oil. Then stir in eggs for a delicious green garlic scrambled eggs. Store in the crisper. Will last at least a week.

Navel Oranges (Twin Girls Farm) - Keep in a dish on your counter or table. Lasts one week. The oranges also keep well in the fridge. Peel and enjoy!

Onions - Store in a container in the crisper. Will last a couple of weeks.

Grapefruit - Grapefruits can be stored at room temperature for a couple of weeks or refrigerated for up to several weeks. Keep away from direct sunlight and heat.

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.

2. THIS WEEK'S RECIPES

Red Beans and Rice

Stewed Collard Greens

Mashed Potatoes and Kale with Smoked Sausage

Red Cabbage Slaw with Baked Tofu and Peanut Dressing

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

Shopping list for: Red Beans and Rice

3 to 4 cups cooked Red Beans (I make my own in the pressure cooker but you can easily use 2 cans of Kidney Beans)

1 good smokey Sausage (or more if you are looking for more meat! If you have very flavorful sausage you really don't need to use much OR you can use a tasty Ham Hock)

Several shots of Tobasco, to taste

2 TB Butter, divided

1 TB Oil

Shopping list for: Stewed Collard Greens

2 cups Eatwell Farm Chicken Stock (OR good Vegetable Broth)

Pinch of Red Pepper Flakes

1 TB Butter

1 TB Oil

Lemon Juice to taste

Shopping list for: Mashed Potatoes and Kale with Smoked Sausage

1 1/2 LB thin skinned Potatoes

1 Bay Leaf

1/2 lb smoked Sausage

1 TB Vegetable or Olive Oil

2 TB Butter

Shopping list for: Red Cabbage Slaw with Baked Tofu and Peanut Dressing

2-inch piece fresh Ginger, cut into eight pieces (peeling it is unnecessary)

⅓ cup Unsalted Peanut butter

1 ½ TB Tamari

2 tsp packed light Brown Sugar

1 tsp Apple Cider Vinegar

1 8-oz. pkg. Oriental-style baked tofu, cut into ½-inch dice

1 medium-sized Carrot, peeled and grated

Shopping list for all recipes: