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.

Arugula - Wash and dry well. Wrap with a damp paper towel and store in a glass container in the fridge. Lasts up to 5 days.

Red Kale and Green Mizuna, and Chard or Dino Kale - 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.

Celeriac - A delicious form of celery that is pretty new to people's kitchens. We sell an amazing amount at the farmers market each Saturday. At Whole Paycheck one of these can cost you as much as $7. Peel, chop and cook with potatoes, mash the lot with more butter and cream that your mother would. Cool and damp is best, so an outdoor, shady vegetable rack is good and the bottom of your fridge even better. Healthy celeriac should keep, unwrapped, for several weeks without any significant loss of quality. Even when cut in half, they will still keep for a week or more, though you may need to shave off a layer to refresh the surface.

Green Garlic - Store in your crisper. Best used within a week but may last a little longer.

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

Tokyo Turnips or Radishes- Remove the greens (store separately), store them in an open container with a moist cloth. Lasts up to a week.

Lemon, Navel Oranges, Mercot Mandarins or Blood Oranges (Twin Girls) - These lemons, oranges 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.

Bonus Artichokes - Bag and place in the crisper to keep these fresh for 7+ days. 

2. This Week's Recipes (Links):

Pickled Red Cabbage

Quinoa Eggs Florentine

Kale and Celeriac Alredo

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

Shopping List for Pickled Red Cabbage:
1 TB Sea Salt
1 1/2 cups Red Wine Vinegar
1 cup Champagne Vinegar
2 tsp Black Peppercorns
2 Bay Leaves
1 Clove
1 TB Sugar or Honey

Shopping List for Quinoa Eggs Florentine:
1 1/2 tsp Flax Meal
1/2 cup Cooked Red quinoa
1 1/2 tsp grated Parmesan Cheese
1 tsp chopped fresh Thyme
1 tsp Lemon Juice

Sautéed Greens
Bit of Olive Oil for sautéing
Poached Eggs
1 tsp White Wine Vinegar
1/4 tsp Salt
2 large Eggs

Shopping List for Kale and Celeriac Alfredo:

1 cup Milk
2 TB Plain Greek Yogurt
8 oz Linguine
1 TB butter
1 cup grated Parmesan, divided
1/4 tsp ground Nutmeg
Optional, 2 + TB ground, toasted Walnuts

Shopping List for All Recipes:
1 TB Sea Salt
1 1/2 cups Red Wine Vinegar
1 cup Champagne Vinegar
2 tsp Black Peppercorns
2 Bay Leaves
1 Clove
1 TB Sugar or Honey

1 1/2 tsp Flax Meal
1/2 cup Cooked Red quinoa
1 cup plus 1.5 tsp grated Parmesan Cheese
1 tsp chopped fresh Thyme
1 tsp Lemon Juice
Bit of Olive Oil for sautéing
Poached Eggs
1 tsp White Wine Vinegar
1/4 tsp Salt
2 large Eggs

1 cup Milk
2 TB Plain Greek Yogurt
8 oz Linguine
1 TB butter
1/4 tsp ground Nutmeg
Optional, 2 + TB ground, toasted Walnuts