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

*Items in Box for 2

Mandarins - They will keep a day or two at room temperature and up to a week in the crisper drawer of the refrigerator.

*Chard (or Dandelion Greens) - 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, collard greens, and chard do well in a cup of water on the counter or fridge. Keeps 2-3 days.

*Turnips - If the turnips came with tops (the leaves still on), and you plan on using the tops, cut off the leaves, bag them separately, and refrigerate the roots unwashed in a plastic bag. They should keep anywhere from 1 to 2 weeks in the refrigerator. Eat the leaves within 3 days.

Chives - Wrap in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 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.

*Stir Fry Mix - These baby mixed greens can be stored by lining 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.

Red Kale - Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.

Dandelion Greens (or Chard) - 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.

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.

Spring Onions - Spring onions are onions harvested at the immature stage, when they have just begun to form their bulb and are still green on top. Their flavor is a little milder since they haven't yet fully developed. Spring onions should be kept in a closed container, to prevent drying out, in the refrigerator and should last a couple of weeks.

*Raisins (Capay Canyon Ranch) - Store in a cool, dry place out of direct sunlight. Refrigeration is recommended in hot environments. Should last several weeks.

2. THIS WEEK'S RECIPES

Cabbage Salad With Creamy Harissa Tahini Dressing

Colecannon With Kale and Chard

Irish Soda Bead

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

Shopping list for: Cabbage Salad With Creamy Harissa Tahini Dressing

1/3 cup tahini paste

1 T Harissa Paste (optional)

5 T extra-virgin olive oil, divided

3 T fresh lemon/citrus juice

2 cloves garlic, finely minced or microplaned

1 small red onion, thinly sliced (can sub spring onion)

1/2 C roughly chopped mint

1/2 C roughly chopped cilantro

2 T roasted sesame seeds

1 pound shredded chicken breast or Asian Roasted Tofu

Shopping list for: Colecannon With Kale and Chard

3 pounds russet potatoes, scrubbed and peeled

1 C low-fat milk

¾ Sour Cream or Full Fat Greek Yogurt

4 tablespoons unsalted butter or extra virgin olive oil

Shopping list for: Irish Soda Bead

2 cups AP flour

⅓ C sugar

¼ t baking soda

½ t kosher salt

1 t baking powder

¼ C unsalted butter

Bourbon (optional for soaking raisins)

1 egg, beaten

1 t vanilla

1 C buttermilk

Shopping list for all recipes: