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 a 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.

*Apricot - Set the bag out at room temperature, away from direct sunlight or heat. For the best tasting apricots, eat or use them within 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 - 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.

*Collards - 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. Do not wash until ready to use. Will last 3-5 days.

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

*Basil - Trim the ends and place basil in a glass containing about 1 inch of water; then cover with a loose-fitting plastic bag and leave at room temp. Replace the water whenever it gets cloudy. Should keep 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.

Spring Onion - 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.

2. THIS WEEK'S RECIPES

Spinach Mac and Cheese

Miso-Butter Turnips and Greens

Swiss Chard or Collards Crostata with Fennel Seed Crust

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

Shopping list for: Spinach Mac and Cheese

3 TB unsalted Butter

1/2 cup minced Onion

1/3 cup All-purpose Flour

4 cups Whole Milk, room temperature

5 oz Gruyere Cheese, grated 2 cups

3/4 lb Elbow Macaroni

Shopping list for: Miso- Butter Turnips and Greens

2 TB unsalted Butter

2 TB Mirin

2 TB White Miso

Shopping list for: Swiss Chard or Collards Crostata with Fennel Seed Crust

3 TB. Extra Virgin Olive Oil

1/2 tsp crushed Red Pepper flakes

2 tsp dried Italian Seasoning or us a few TB of fresh chopped Basil from this week’s share

2 pinches of ground Nutmeg

4 large Eggs

1/2 cup chopped Scallions, use the green tops from the onions in this week’s share

1 cup Ricotta Cheese

1/2 cup freshly grated Parmesan Cheese

Shopping list for All Recipes