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.

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.

*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.

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

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

*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

Minestrone

Warm Red Cabbage Salad

Tacos

Sole Florentine

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

Shopping list for: Minestrone

A good glug of Olive Oil

3 - 4 Carrots, diced

32 oz Eatwell Chicken Stock, you can easily substitute any good Vegetable Stock

Tomato Sauce -I used 2 pint jars of homemade, but you could use a 28 oz can of crushed tomatoes

1 can Beans, you can use a white bean, garbanzo, kidney whatever you like

Salt and Pepper to taste - I used Eatwell Rosemary Salt

1 Bay Leaf

Shopping list for: Warm Red Cabbage Salad

15-20 Walnuts, enough to make 3/4 cup, shelled

2 tsp walnut oil

1 crisp red apple

1 clove garlic, finely chopped

2 TB balsamic vinegar

2 1/2 TB olive oil

3 to 4 oz goat cheese, broken into large pieces

1/2 tsp marjoram, finely chopped

Shopping list for: Tacos

Several Cups of Soup

1 TB Cumin

1 TB Chile Powder

1 tsp Coriander

Chilis, jalapeños, chipotle, or chili pepper flakes (optional)

Sour Cream, Hot sauce, Grated Cheese

Rice

1 Pork Chop

Shopping list for: Sole Florentine

3 TB Butter

4 TB All-Purpose Flour

1/3 cup Cream

Freshly Grated Nutmeg

White Pepper, to taste

2 TB Parmesan Cheese, plus a bit extra for the top

Bread Crumbs

1 lb Petrale Sole

2 TB Butter for frying

Glug of Olive Oil

All Purpose Flour

Shopping list for all recipes:

2 Glugs of Olive Oil; plus 2 1/2 TB olive oil