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

Green Kale and 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. Chard 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.

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.

Red-stemmed Dandelion - 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.

Savoy 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.

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!

Lemons (Twin Girls Farm) - This versatile fruit adds a great touch to winter greens and salads. It will store longer in crisper of fridge, but if you are going to use it within a week it can be stored on the counter. From our long time friend Nacho at Twin Girls Farm in Fresno.

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

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

Thai Spinach and Tofu with Peanut Sauce

Pasta with Chard

Garlic Braised Dandelion Greens with White Bean Purée and Crispy Pancetta

Sautéed Kale with Apples

Savoy Cabbage Gratin

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

Shopping list for: Thai Spinach and Tofu with Peanut Sauce

2 TB Toasted Sesame Oil

4 TB Peanut Butter

1 - 2 TB Red Curry Paste, depending on your taste

1 can Coconut Milk

2 TB Soy Sauce or Fish Sauce

1 TB Sugar (optional)

2 TB Vegetable Oil

1 TB Toasted Sesame Oil

1/2 lb Tofu (or more if you like), cubed

Peanuts

Shopping list for: Pasta with Chard

1/3 Lb Spaghetti

2 TB Extra Virgin Olive Oil

1 tsp Capers (I would add more, but I love capers!)

1/4 cup grated Parmesan Cheese, or to taste

Shopping list for: Garlic Braised Dandelion Greens with White Bean Purée and Crispy Pancetta

3 cups cooked White Beans

1 cup plus 2 TB Eatwell Farm Chicken Stock

3/4 cup Extra Virgin Olive Oil

3 oz sliced Pancetta, diced

1/4 tsp crushed Red Pepper

1/2 tsp Sugar

Chopped Parsley, for serving

Chopped fresh Thyme, for serving

Shopping list for: Sautéed Kale with Apples

1 TB Olive Oil

2 tsp Apple Cider Vinegar

Shopping list for: Savoy Cabbage Gratin

1 1/2 tsp chopped fresh Thyme, plus sprigs

1/4 tsp Nutmeg

1 TB Flour

1 cup Heavy Whipping Cream

3/4 cup shredded aged Gouda Cheese

1/2 cup fresh Bread Crumbs

Shopping list for all recipes:

3 TB Toasted Sesame Oil