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.

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

*Bok Choy - This crunchy and tasty bok choy is amazing sautéed and adds a little something special to a soup or stir-fry. Store in a plastic bag in fridge 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.

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.

Lemon (Twin Girls Farm) - This versatile fruit adds a great touch to winter greens and salads. It will store longer in crisper of fridge, but if you are going to use it within a week it can be stored on the counter. From our long time friend Nacho at Twin Girls Farm in Fresno.

*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.

*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 container with a wet towel on top. Keeps for several 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

No. 7 Broccoli Sub

Basic Crispy Broccoli with Lemon and Garlic

Broccoli Slaw

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

Shopping list for: No. 7 Broccoli Sub

1 can pitted lychees (available at Asian markets), drained and quartered

1 garlic clove, minced

One 1-inch piece of ginger, peeled and minced

1 medium shallot, finely chopped

A few drops of sesame oil

1 tablespoon sugar

2 small dried chiles, chopped (a teaspoon of red chile flakes will work)

1 cup white vinegar

2 scallions, thinly sliced on a bias

2 soft Italian sub rolls, split lengthwise

4 tablespoons mayonnaise

1 pound broccoli, roasted

4 ounces ricotta salata or other salty cheese such as queso fresco, shredded (about 1 cup)

1/2 cup pine nuts, toasted

1/2 cup fried onions (the crispy kind from the grocery store are what you’re looking for)

Shopping list for: Basic Crispy Broccoli with Lemon and Garlic

1 pound fresh broccoli

3 tablespoons olive oil, divided

1 large or 2 small garlic cloves, minced

Shopping list for: Broccoli Slaw

2 heads of broccoli

1/2 cup thinly sliced almonds, toasted

1/3 cup dried cranberries or Raisins from the box

1/2 cup buttermilk, well-shaken

1/3 cup mayonnaise (this is more than is in the original, to thicken the dressing further)

2 tablespoons cider vinegar

1 tablespoon sugar

3 tablespoons finely chopped shallot (or, you could just use a little extra red onion to simplify it)

Shopping list for all recipes:

1 can pitted lychees (available at Asian markets), drained and quartered

1 garlic clove; plus 1 large or 2 small garlic cloves

One 1-inch piece of ginger, peeled and minced

1 medium shallot; plus 3 tablespoons finely chopped