Contents:

1. In the box - and how to store it

2. This week's Recipes

3. Shopping List

1. In the box (in order of what to eat first):

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

Spinach - Store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.

Dill - Wrap in a dry paper towel and store in a plastic bag. Keeps well in your fridge up to 10 days. 

Red Kale and Mustard - 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.

Beets - Cut the tops off to keep beets firm (be sure to keep the greens!) 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 contained with a wet towel on top. 

Cabbage - Left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves before cooking.

Cauliflower or Broccoli - Cauliflower will last a while in a closed container in the fridge but some say cauliflower has the best flavor the day it's brought home. Broccoli - Place in an open container in the fridge or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks. 

Tokyo Turnips - Remove the greens (store separately) same as radishes and beets, store them in an open container with a moist cloth. Lasts up to a week.

Onions - Store in a cool dry place out of the light.

Lemons and Mandarins (Twin Girls) - These lemons and mandarins may have a sticker on them as they are sold in markets and stores in the area. Sometimes our order is placed after they're individually labeled. They're organically grown in Fresno, CA by Twin Girls Farm.  Leave at room temperature until you're ready to eat them.

Pomelo - Leave out on the counter until ripe. Then enjoy!

2. This Week's Recipes (Links):

Sausage with Potatoes and Cabbage

Kale and Mushroom Lasagne

Cauliflower Cheese Pie

Roasted Beets & Turnips with Balsamic Glaze

3. Shopping list for all recipes (assumes you have basic salt and pepper):

Shopping List for Sausage with Potatoes and Cabbage:

2 TB Bacon Drippings, or Olive Oil, lard or other fat
2 whole fresh Sausages in casings
2 leeks, sliced thin, including much of the green part or 1 large Onion sliced thin
1/2 tsp Caraway Seed (optional)
3 medium Potatoes (such as Yukon Gold), diced
1/2 cup hot water or Eatwell Farm Chicken Stock or good Veg Stock, or more as needed
Sea Salt and freshly ground Black Pepper to taste
1/2 cup Sauerkraut (optional)
Sour Cream or Creme Fraiche

Shopping List for Kale and Mushroom Lasagne:

1 lb Mushrooms, sliced
2 Garlic cloves, finely chopped
A few sprigs of Thyme or use Eatwell Farm Thyme Salt
6 oz Lasagne Noodles, fresh is best, but dried is fine
2 TB Parmesan
A little Veg Oil

For the Béchamel Sauce:
3 cups Whole Milk
1 Bay Leaf
1 Celery Stalk, coarsely chopped
A few Black Peppercorns
3 1/2 TB Unsalted Butter
6 1/2 TB All-purpose Flour
2 tsp Dijon Mustard

Shopping List for Cauliflower Cheese Pie:

2 cups, packed, grated raw Potato
1 heaping, packed cup grated Cheddar Cheese
1 medium clove Garlic, crushed
1 cup chopped Onion
3 TB Butter
Dash of Thyme or use Eatwell Farm Thyme Salt
1/2 tsp Basil
1/2 tsp Salt
3 Eatwell Farm Eggs
1/4 cup Milk
Paprika

Shopping List for Roasted Beets & Turnips with Balsamic Glaze:

1 Yellow Onion, cut into chunks
3-4 cloves of Garlic, coarsely chopped
1 TB Spanish Rosemary
3 TB Balsamic Vinegar
1/2 cup Olive Oil

Shopping List for all recipes:

2 TB Bacon Drippings, or Olive Oil, lard or other fat
2 whole fresh Sausages in casings
2 leeks, sliced thin, including much of the green part or 1 large Onion sliced thin
1/2 tsp Caraway Seed (optional)
3 medium Potatoes (such as Yukon Gold), diced
1/2 cup hot water or Eatwell Farm Chicken Stock or good Veg Stock, or more as needed
Sea Salt and freshly ground Black Pepper to taste
1/2 cup Sauerkraut (optional)
Sour Cream or Creme Fraiche

1 lb Mushrooms, sliced
7 Garlic cloves
A few sprigs of Thyme or use Eatwell Farm Thyme Salt
6 oz Lasagne Noodles, fresh is best, but dried is fine
2 TB Parmesan
A little Veg Oil
3 1/4 cups Whole Milk
1 Bay Leaf
1 Celery Stalk, coarsely chopped
A few Black Peppercorns
3 1/2 TB Unsalted Butter
6 1/2 TB All-purpose Flour
2 tsp Dijon Mustard

2 cups, packed, grated raw Potato
1 heaping, packed cup grated Cheddar Cheese
1 cup chopped Onion
3 TB Butter
Dash of Thyme or use Eatwell Farm Thyme Salt
1/2 tsp Basil
3 Eatwell Farm Eggs
Paprika

1 Yellow Onion, cut into chunks
1 TB Spanish Rosemary
3 TB Balsamic Vinegar
1/2 cup Olive Oil