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

Chard and Red Kale - 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.

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.

Fennel - If used within a couple days, fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days, place in the fridge in a closed container with a little water.

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

Basil - Trim the ends and place basil in a glass containing about 1 inch of water; then cover with a loose-fitting plastic bag and leave at room temp. Replace the water whenever it gets cloudy. Should keep for about a week.

Stir Fry Mix - Line a storage container with paper towels, place the mixed greens on top, and cover with another layer of paper towels and lock the lid. Make sure there is plenty of space and the greens are not jam-packed in there. Will last up to one week.

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.

Lemon Verbena - This makes the most delicious tea or you can use it to flavor ice cream. It dries very quickly so it make look a little shriveled when it gets to you. It is just as good fresh as dried. Hang it in a cool dry place out of the light if you want to keep it for later.

Fingerling Potatoes - Store potatoes in a cool, well ventilated place. Don't wash the potatoes before storing as dampness promotes early spoilage. Will last at least one week.

Radishes - Store radishes in a plastic bag in the crisper of the refrigerator and they should keep for at least a week. If your radishes have leaves attached, it is best to remove them, as they tend to leach moisture from the root.

Apriums - Apriums are an apricot-plum fruit hybrid. They continue to ripen after picking and should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. After ripe, refrigerate apriums as necessary to prevent spoiling. Will last up to a week.

2. THIS WEEK'S RECIPES

Roasted Fennel Soup

Chard and Cannellini Beans

Oven Risotto with Kale Pesto

Rosemary Pork Tenderloin

Herb Roasted Fingerling Potatoes

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

Shopping list for: Roasted Fennel Soup

2 large Onions, cut into 1/2" slices (about 2 cups)

2 cloves Garlic, minced

2 TB Olive Oil

5 1/4 cups Eatwell Farm Chicken Stock or good Vegetable Stock

1/2 cup Heavy Cream

Shopping list for: Chard and Cannellini Beans

1/4 cup Olive Oil

1 Yellow Onion, chopped

1 Celery Stalk, chopped

1 Carrot, chopped

2 Garlic Cloves, roughly chopped

1- 14 1/2 ozcan chopped Tomatoes

1/4 tsp Red Pepper Flakes

1- 15oz can Cannellini Beans, drained and rinsed

Shopping list for: Oven Risotto with Kale Pesto

1/2 cup Walnuts, coarsely chopped, divided

4 TB Olive Oil, divided

1 medium Onion, finely chopped

1 cup Arborio Rice

1/2 cup dry White Wine

1 small Garlic Clove

3 TB chopped fresh Chives

2 TB unsalted Butter

3 oz Parmesan, finely grated (about 2 cups)

Shopping list for: Rosemary Pork Tenderloin

3 TB Butter, melted

1 TB Olive Oil

3 Garlic Cloves, minced

1 1/2 tsp dried Rosemary, crumbled

2 small Red Onions, halved and cut lengthwise into 1/2" slices (about 2 cups)

2 Pork Tenderloins (3/4 to 1 LB each)

2 tsp All-purpose Flour

1/4 cup Madeira

Shopping list for: Herb Roasted Fingerling Potatoes

1 TB chopped fresh Rosemary

1 TB Extra-virgin Olive Oil

1 TB Whole-grain Dijon Mustard

Shopping list for all recipes:

2 large Onions, 1 medium

7 cloves Garlic

7 TB Olive Oil; plus 1/4 cup