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

*Items in Box for 2

Strawberries - Discard any bruised strawberries or freeze and use in smoothie. Do not rinse until ready to eat. Strawberries don’t like to be wet. Keeps 2-3 days.

*Chard- 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.

*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.

Turnips (or Radishes) - 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.

*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.

*Oregano- Place in a glass of water and cover with a plastic bag. Change water often. Will last up to 5 days.

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

*Green Onions- Place in a jar filled with an inch or two of water. Stand onions in the jar, cover the whole thing with a plastic bag, and keep it in the fridge. Stored this way, they stay crisp for 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.

Fava Beans - Store favas in the refrigerator in a tightly sealed container. They'll last about a week.

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

Radishes (or Turnips)- 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.

*Valencia Oranges - Valencia Oranges are available outside of the regular citrus season and are known for their high juice content. One of the best oranges for juicing. Don't be derred if you see a tinge of green on these oranges - it is caused by chlorphyll to help protect the oranges from sunburn. Green-tinged oranges are ripe and still taste sweet. Will last much longer in the fridge, up to two weeks.

2. THIS WEEK'S RECIPES

Spinach Quiche

Moroccan Vegetable and Fava Bean Soup

Kale and Fennel Salad

Strawberry Brown Butter Bettys

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

Shopping list for: Spinach Quiche

1 TB Butter

4 large Eggs

1 1/4 cups Heavy Cream

Pinch ground Nutmeg

1/8 tsp Cayenne Pepper

1 cup grate Gruyere

Shopping list for: Moroccan Vegetable and Fava Bean Soup

2 TB Extra Virgin Olive Oil

2 Leeks, white and light green parts only, cleaned and sliced

1 large Onion, chopped

2 medium or large Carrots, peeled and diced

1 stalk Celery, chopped

1 small Potato, (about 4 oz), peeled and diced

2 quarts Water, Vegetable Stock or Chicken Stock

A Bouquet Garni made with a couple of sprigs of Parsley,

A Bay Leaf

Several sprigs of Cilantro

1/2 tsp ground White Pepper

1/2 tsp Turmeric

Shopping list for: Kale and Fennel Salad

2 TB Olive Oil

1 TB Balsamic

1/4 cup slivered Almonds, toasted

3 TB dried Cherries

Shopping list for: Strawberry Brown Butter Betties

3/4 stick salted or unsalted butter

1 teaspoon granulated sugar

6 slices white sandwich bread, crusts removed

1/4 cup packed dark brown sugar

1/2 teaspoon lemon zest, finely grated

1/2 cup panko

Softly whipped cream, for serving

Shopping list for: All recipes

3/4 stick salted or unsalted butter; plus 1 TB Butter