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

Strawberries - Discard any bruised or moldy strawberries. Do not rinse until ready to eat. Strawberries don’t like to be wet. Do best in a paper bag in the fridge for up to a week. Check the bag for moisture every other day. Keeps 2-3 days.

Lettuce - Keep in an air‐tight container with a damp cloth to keep them from drying out. Keeps 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.

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

Lemon Verbena - This makes the most delicious tea or you can use it to flavor ice cream. It dries very quickly so it make look a little shriveled when it gets to you. It is just as good fresh as dried. Hang it in a cool dry place out of the light if you want to keep it for latter.

Stir Fry Mix - Line a storage container with paper towels, place the mixed greens on top, and cover with another layer of paper towels and lock the lid. Make sure there is plenty of space and the greens are not jam-packed in there. Will last up to one week.

New Potatoes - Store potatoes in a cool, well ventilated place. Don't wash the potatoes before storing as dampness promotes early spoilage. Will last at least one week.

Radishes - Store radishes in a plastic bag in the crisper of the refrigerator and they should keep for at least a week. If your radishes have leaves attached, it is best to remove them, as they tend to leach moisture from the root.

Green 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.

Green Garlic - 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 green garlic in the crisper. Will last at least a week.

Apriums - Apriums are an apricot-plum fruit hybrid. They continue to ripen after picking and should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. After ripe, refrigerate apriums as necessary to prevent spoiling. Will last up to a week.

2. THIS WEEK'S RECIPES

Fennel and Radish Salad

Salmon with Fennel Fronds and Lemon Verbena

Baked Pork Chops with Swiss Chard

Stir Fried Rice and Black Quinoa with Cabbage, Red Pepper, and Greens

Thai Curry with Vegetables that didn't get used up!

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

Shopping list for: Fennel and Radish Salad

1/4 cup plus 1 TB Extra Virgin Olive Oil

2 TB fresh Lemon Juice

Shopping list for: Salmon with Fennel Fronds and Lemon Verbena

4 - 6oz Salmon Filets

Olive Oil

Shopping list for: Baked Pork Chops with Swiss Chard

3 TB Olive Oil

4 Pork Chops, about 1" thick - about 2 lbs in all

1 1/2 TB grated Parmesan

2 oz grated Fontina - about 1/2 cup

Shopping list for: Stir Fried Rice and Black Quinoa with Cabbage, Red Pepper, and Greens

2 to 3 tsp minced fresh Ginger

2 Eggs

2 tsp plus 2 TB Peanut, Canola, Rice Bran or Grape Seed Oil

6 oz Tofu, diced

1 medium Red Bell Pepper, diced

1 bunch Scallions, sliced, white and dark green parts separated

1 1/2 cups cooked brown rice, either chilled or at room temp

2 1/2 cups cooked Black Quinoa, either chilled or at room temp

1 to 2 TB Soy Sauce

1/4 tsp White Pepper

1/2 cup Cilantro

Shopping list for: Thai Curry with Vegetables that didn't get used up!

Coconut milk

Fish Sauce

Curry Pastes

Shopping list for all recipes:

1/4 cup; plus 4 TB Extra Virgin Olive Oil; plus some for lining the dish and salmon;