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

Red Kale and 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 and Collards both do well in a cup of water on the counter or fridge. Keeps 2-3 days.

Fennel - If used within a couple days after it's bought, 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.

Spinach - Store in the bag, unwashed, in the crisper. Take out what you plan on using and wash as you go.

Wakefield 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.

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.

Broccoli or Romanesco - Place Broccoli in an open container in the fridge or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks. Romanesco will last up to one week in a closed container in the fridge, but has better flavor if consumed earlier. Cut florets away from the core and soak in warm soapy water or salt water for 10 minutes to wash away any aphids. Florets can also be lightly boiled in salt water for a couple of minutes for this purpose. Rinse before preparing.

Oranges (Twin Girls) - Keep in a dish on your counter or table. Lasts one week.

Watermelon or Purple Daikon - Cut the top off the Daikon to help keep moisture in the roots, store the Daikon in a closed container in the fridge and they should last for up to two weeks if not more. A wet paper towel can also be placed in the container to help maintain humidity and keep the roots from wilting.

Apples (Hidden Star Orchards) - Apples last much longer if they are placed loosely in the bin of your refrigerator. Wrapping them in brown paper from grocery sacks will also help to keep in the moisture of the apple. Keep apples slightly apart from each other. Lasts up to 2 months.

Onions - Store in a cool dry place out of the light. Lasts 2-3 months.

2. THIS WEEK'S RECIPES (LINKS):

Kale Salad with Orange, Fennel, and Black Olives

Pan Roasted Salmon with Collards

Pan Fried Tofu Served with Spinach and/or Broccoli or Romanesco

Farro and Cabbage Soup

Daikon Raita

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

Shopping list for: Kale Salad with Orange, Fennel, and Black Olives

1/3 cup Black Olives, pitted and halved

1 1/2 TB Olive Oil OR Walnut Oil

1 TB Lemon Juice

1/2 tsp Maple Syrup

1 TB chopped Shallot OR use a little Onion from this week’s share

Shopping list for: Pan Roasted Salmon with Collards

4 tsp Olive Oil, divided

1 Garlic Clove, sliced

2 6 oz pieces skin-on Salmon Fillets

2 tsp Sherry Vinegar

Shopping list for: Pan Fried Tofu Served with Spinach and/or Broccoli or Romaesco

1 package medium firm Tofu

1/4 cup Flour

2 TB Sesame Oil

1 TB Soy Sauce

1 TB Balsamic Vinegar

1 TB Sugar

1 TB Sake

1 Scallion, chopped

Chopped Scallions or Chives for garnish

Shopping list for: Farro and Cabbage Soup

6 TB Extra Virgin Olive Oil

4 cloves Garlic, crushed

2 Bay Leaves

3 fresh Rosemary Sprigs or 1 tsp crumbled dried Rosemary OR Eatwell Farm Rosemary Salt

4 plum Tomatoes, peeled, seeded and chopped

1 TB coarse Sea Salt

1 cup Farro Berries (soaked in water to cover for 1 hour and drained) or coarsely ground Farro

1/4 LB. Semisoft Pecorino Cheese, shaved into paper-thin slices

Shopping list for: Daikon Raita

1 cup Plain Whole Milk Yogurt

1/3 cup chopped fresh cilantro

1 Serrano Chile, seeded, finely chopped

2 TB finely chopped Red Onion OR use Yellow Onion from this week’s Share

1 TB fresh Lime Juice

Olive Oil and Cilantro Leaves for serving

Shopping list for all recipes: