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

Stir Fry Mix - Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Keeps 2-3 days.

Arugula or 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.

Peas - You can refrigerate them for up to 5 days. Wrap in a paper towel and then seal inside a plastic bag.

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

Carrots - The tops are cut to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.

Radish - 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.

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

Beets - Cut the tops off to keep beets firm (be sure to keep the greens!) by leaving any top on the root vegetables draws moisture from the root, making the lose flavor and firmness. Beets should be washed and kept in an open contained with a wet towel on top. Will last several weeks.

Navels (Twin Girls Farm) and Lemons - Keep in a dish on your counter or table. Lasts one week. The citrus also keeps well in the fridge.

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

Stir Fry Mix Dumplings

Farro Salad With Beets, Beet Greens and Feta

Spinach or Arugula Spinach

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

Shopping list for: Stir Fry Mix Dumplings

36 Wonton Wrappers

4 TB of Oil

4 TB Garlic, finely minced

2 TB Celery, chopped very small

2 tsp Ginger, finely minced

2 TB Mushroom, chopped very small (We used Crimini Mushrooms)

1/2 cup Baked Tofu, cut into very small cubes (We used the Aloha flavor)

Ground Chicken or Pork (optional or as a substitute)

1 tsp Toasted Sesame Oil

2 TB Soy Sauce

1 tsp Rice Vinegar

2 tsp Cornstarch

1 - 2 tsp Cilantro, finely chopped

Shopping list for: Farro Salad With Beets, Beet Greens and Feta

1 cup Farro; soaked for one hour in water to cover, then drained

2 TB Sherry Vinegar

1 tsp Balsamic Vinegar

1 small Garlic clove, minced or puréed

1 tsp Dijon Mustard

1/2 cup Extra Virgin Olive Oil

1/2 cup broken Walnut pieces

2 oz Feta or Goat Cheese, crumbled (more if desired for garnish)

1/4 cup chopped fresh herbs, such as Parsley, Tarragon, Marjoram, Chives, Mint

Shopping list for: Spinach or Arugula Spinach

2 TB Butter

Pinch Nutmeg

3 Eatwell Farm Eggs

1 1/2 cups Whipping Cream

1 8" Pastry Shell, partially cooked on a baking sheet

1/4 cup Swiss Cheese, grated

1 TB Butter, cut into pea sized dots

Shopping list for all recipes: