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.

*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.

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.

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.

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

*Carrots (Terra Firma Farm) - These come from Terra Firma Farm in Winters. We grow amazing tasting carrots here on our farm but the germination is sporadic because our soil is a little too heavy. I covet the field next to us as it has a nice sandy area. Forgive me. Store in the crisper wrapped to prevent drying out. Should last at least 7 days.

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

Nigel's First Big Meal - Steak, Mashed Potatoes and a Big Salad

Rice and Veg

Re-Purposing Dishes

Poached Tangerine Slices

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

Shopping list for: Nigel's First Big Meal - Steak, Mashed Potatoes and a Big Salad

Sprinkling of Olive Oil; plus a drizzle

Orange, fresh juice and zest

1 tsp of grainy mustard

1 to 2 TB of yogurt

A few raisins, nuts, feta or blue cheese (optional)

Potatoes (amount depends on the number of people)

Shopping list for: Rice and Veg

3 TB Butter or Oil

2 cups Brown Basmatti Rice

4 cups Vegetable or Eatwell Farm Chicken Stock

Shopping list for: Re-Purposing Dishes

Eggs (1 for the patty, plus any additional for sides, and to add to your rice)

A little bit of All Purpose Flour

Some Bread Crumbs

Bacon (optional, but can use the bacon fat for frying)

A little oil or butter

Sour Cream,Tabasco, Soy Sauce (optional)

Shopping list for: Poached Tangerine Slices

1½ c. sugar

¼ c. dry white wine

¼ c. fresh lemon juice

Shopping list for all recipes: