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.

Head of Lettuce - Keep in an air‐tight container with a damp cloth to keep them from drying out. Keeps 2-3 days.

Kale or 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 does 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 3-5 days.

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

Fava Beans - Store favas in the refrigerator in a tightly sealed container. They'll last about a 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.

Blood Oranges (Twin Girls Farm) - Keep 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

Chard and Kale Salad with Oregano Vinaigrette

Indian Spinach Dish

Peppered Capellini with Fava Beans, Peas and Pecorino

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

Shopping list for: Chard and Kale Salad with Oregano Vinaigrette

Fresh oregano

2 cups Red Wine Vinegar

3 cups Grapeseed Oil

1 TB Dijon Mustard

1 TB chopped Shallots

1/2 tsp Red Chili Flakes

2 oz (1/4 cup) Bacon, cooked and chopped

2 oz (1/4 cup) Citrus marinated Red Onion Slices - sliced onion marinated in fresh citrus juice

1 cup cooked Quinoa

1/3 cup diced dried Apricots

8 Cherry Tomatoes, halved

2 oz (1/4 cup) shaved Parmesan cheese

1 hard-boiled Egg, sliced

Shopping list for: Indian Spinach Dish

1/2 tsp Cayenne

1/2 tsp Garam Masala

1/8 tsp ground Cardamom

1 cup plain Greek Yogurt

Shopping list for: Peppered Capellini with Fava Beans, Peas and Pecorino

1/2 lb Capellini

1 TB Olive Oil

2 TB Butter, unsalted, divided

1/3 cup Pecorino, shredded, plus a bit extra for serving

1/2 cup Parmesan, grated

Zest from 1 Lemon

4-5 Parsley Leaves, chopped for garnish

Shopping list for all recipes: