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

Strawberries - Discard any bruised strawberries. Do not rinse until ready to eat. Strawberries don’t like to be wet. Do best in a paper bag in the fridge for up to a week. Check the bag for moisture every other day. Keeps 2-3 days.

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.

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

Flowering Culinary Sage - Sage flowers will last several days on the counter in a glass of water. If wanting to keep longer, the leaves can be wrapped in a damp paper towel and stored in a plastic bag in the fridge for about a week.

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

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

Dandelions 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.

Green Garlic - 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.

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

Murcot Mandarins (Twin Girls Farm) - They will keep a day or two at room temperature and up to a week in the crisper drawer of the refrigerator.

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

Chicken Terrine

Sage Flower Pesto

Bay Leaf Kitchen - Spring Peas & Garlic Egg Drop Soup

Swiss Chard with Lentils and Feta Recipe

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

Shopping list for: Chicken Terrine

4 TB Olive Oil, divided

1/2 lb Mushrooms, sliced thin (I used Cremini)

1/2 cup White Wine

1 1/4 cups Eatwell Chicken Stock

2 packets of Gelatin

1 pack of Eatwell Sous Vide Chicken Breast (about 20 oz of cooked breast meat)

10 slices of Prosciutto

Shopping list for: Sage Flower Pesto

1/2 cup chopped Pecans or Walnuts

1/2 cup Walnut or Sunflower Oil

1 clove Garlic, peeled and coarsely chopped

Shopping list for: Bay Leaf Kitchen - Spring Peas & Garlic Egg Drop Soup

1/4 cup Olive Oil

4 medium Carrots, peeled and chopped

8 cups Chicken or Vegetable broth - reduced to 6 cups

1 bunch medium Asparagus, sliced to 1/2" thick

1 cup fresh Peas

3 Eggs

2 TB Heavy Cream

Shopping list for: Swiss Chard with Lentils and Feta Recipe

2 TB Olive OIl

1/2 cup small dice Yellow Onion (from about 1/2 medium onion)

2 medium Garlic Cloves, finely chopped

1 cup Brown or Green Lentils

4 tsp Red Wine Vinegar

1/2 cup crumbled Feta Cheese (about 2 1/2 oz)

Shopping list for all recipes:

6 TB Olive Oil, divided; plus 1/4 cup