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 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.

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

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

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

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

Lemons, Navel Oranges (Twin Girls) - These lemons and oranges 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.

2. This Week's Recipes (Links):

Warm Chicken and Sauteed Mushroom Salad

Elissa's Mustard Green Dumplings with Sweet and Spicy Dipping Sauce

Turnips with White Miso Butter

Artichoke Soup

Grilled Swordfish Toasts with Lemon-Olive Tapenade

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

Shopping List for Warm Chicken and Sauteed Mushroom Salad:

2 cups shredded Rotisserie Chicken
3 TB Olive Oil, divided
1/2 lb. Mushrooms, sliced
3 Tb Balsamic Vinegar
1 TB Dijon Mustard
4 oz Goat Cheese, crumbled
1/4 cup toasted Pine Nuts

Shopping List for Elissa's Mustard Green Dumplings with Sweet and Spicy Dipping Sauce:

4 TB light Sesame or Sunflower Seed Oil
1 TB peeled and grated Ginger
4 Green Onions
1 TB toasted Sesame Oil
1/12 tsp hot Chile Oil
1 TB Tamari
24 to 28 Shanghai style round wonton wrappers or square ones if that’s all you can find
1/4 cup Tamari or Soy Sauce
1/4 tsp Thai roasted Chile Paste (nahm prik pao)
1/4 tsp Sugar

Shopping List for Turnips with White Miso Butter:

2 TB butter, at room temp
2 TB Mirin
3 TB White Miso
1 tsp Black Sesame Seeds, toasted in a dry skillet until fragrant
3 Green Onions

Shopping List for Artichoke Soup:

2-3 TB good Olive Oil
1 TB Honey
1 tsp grated fresh Ginger
1 tsp Turmeric
1 cup Water
2 cups Vegetable Stock or Chicken Stock
1 tsp Eatwell Farm Smoked Chili Salt
Cream or Creme Friache, optional

Shopping List for Grilled Swordfish Toasts with Lemon-Olive Tapenade:

4 Swordfish steaks - about 6 oz each, dark portion removed
6 TB Olive Oil, divided
4 slices Rustic White Bread cut from a loaf
1/4 cup pitted Castelvetrano or other mild Green Olives
2 to 3 TB Harissa
2 TB chopped Preserved Lemon
1 large Garlic clove

Shopping List for All Recipes:

2 cups shredded Rotisserie Chicken
3/4 cup Olive Oil, divided
1/2 lb. Mushrooms, sliced
3 Tb Balsamic Vinegar
1 TB Dijon Mustard
4 oz Goat Cheese, crumbled
1/4 cup toasted Pine Nuts

4 TB light Sesame or Sunflower Seed Oil
1 TB + 1 tsp peeled and grated Ginger
7 Green Onions
1 TB toasted Sesame Oil
1/12 tsp hot Chile Oil
24 to 28 Shanghai style round wonton wrappers or square ones if that’s all you can find
1/4 cup +1 TB Tamari or Soy Sauce
1/4 tsp Thai roasted Chile Paste (nahm prik pao)
1/4 tsp Sugar

2 TB butter, at room temp
2 TB Mirin
3 TB White Miso
1 tsp Black Sesame Seeds, toasted in a dry skillet until fragrant

1 TB Honey
1 tsp Turmeric
2 cups Vegetable Stock or Chicken Stock
1 tsp Eatwell Farm Smoked Chili Salt
Cream or Creme Friache, optional

4 Swordfish steaks - about 6 oz each, dark portion removed
4 slices Rustic White Bread cut from a loaf
1/4 cup pitted Castelvetrano or other mild Green Olives
2 to 3 TB Harissa
2 TB chopped Preserved Lemon
1 large Garlic clove