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

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

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.

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.

Chives - Wrap in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 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 or 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.

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.

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.

2. THIS WEEK'S RECIPES

Strip Steak with Lemony Yogurt and Radishes

Kale and Black Lentil Salad

Baked Eggs and Braised Collards

Braised Cabbage

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

Shopping list for: Strip Steak with Lemony Yogurt and Radishes

2 - 1" thick boneless New York Strip Steaks - about 10 oz each

2 TB Olive Oil, plus more for drizzling

Kosher Salt OR Eatwell Farm Thyme Salt

3 TB Unsalted Butter

4 Sprigs Thyme

2 Garlic cloves, crushed

6 Cardamom Pods, lightly crushed

1 1/2 tsp finely grated Lemon Zest

1 tsp plus 1 TTB fresh Lemon Juice

1 1/2 cups Plain Whole-Milk Greek Yogurt

Crushed Red Pepper Flakes

Salt Flakes for serving

Shopping list for: Kale and Black Lentil Salad

1/2 cup dry Black Lentils

1/4 cup dried Goji Berries or Cranberries

2 TB roasted Sunflower Seeds, hulled

3 TB Cumin-Tahini Dressing

1/2 small Avocado, sliced

Shopping list for: Baked Eggs and Braised Collards

1 TB Extra Virgin Olive Oil

2 oz Shitake Mushrooms; discard stems, finely dice caps (3/4 cup)

Fine Sea Salt

3/4 cup Heavy Cream

1 to 2 sprigs fresh Thyme

2 TB unsalted Butter

1/2 small to medium Red Onion, finely chopped

1 Garlic clove, minced

Roasted Tomatoes

6 Large Eatwell Farm Eggs

Shopping list for: Braised Cabbage

3 TB unsalted Butter

1 tsp Curry Powder

1 tsp minced peeled fresh Ginger

Splash of Apple Cider Vinegar

Shopping list for all recipes: