This Week's Box: May 8th - 13th

May 9, 2017 Connie Cowan

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

*Items in Box for 2

*Strawberries - Discard any bruised strawberries or freeze and use in smoothie. Do not rinse until ready to eat. Strawberries don’t like to be wet. Keeps 2-3 days.

*Turnips - If the turnips came with tops (the leaves still on), and you plan on using the tops, cut off the leaves, bag them separately, and refrigerate the roots unwashed in a plastic bag. They should keep anywhere from 1 to 2 weeks in the refrigerator. Eat the leaves within 3 days.

*Basil - Trim the ends and place basil in a glass containing about 1 inch of water; then cover with a loose-fitting plastic bag and leave at room temp. Replace the water whenever it gets cloudy. Should keep for about a week.

*Stir Fry Mix - These baby mixed greens can be stored by lining 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.

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

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

*Green Garlic - It is such a delight to have this back in our harvest shares. 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 in the crisper. Will last at least a week.

Fava Beans - Store favas in the refrigerator in a tightly sealed container. They'll last about a week.

*Red Kale - Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a 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.

Valencia Oranges - Valencia Oranges are available outside of the regular citrus season and are known for their high juice content. One of the best oranges for juicing. Don't be derred if you see a tinge of green on these oranges - it is caused by chlorphyll to help protect the oranges from sunburn. Green-tinged oranges are ripe and still taste sweet. Will last much longer in the fridge, up to two weeks.

2. THIS WEEK'S RECIPES

Lettuce and Green Garlic Soup

Spring Greens Lasagne

Fava Bean Salad with Lemon Vinaigrette and Shaved Manchego

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

Shopping list for: Lettuce and Green Garlic Soup

1 TB Extra Virgin Olive Oil

1 medium Onion, chopped

1/2 cup Rice

7 cups Chicken or Vegetable Stock

1/2 cup Parsley leaves

A bouquet garni made with Bay Leaf a few sprigs each Parsley and Thyme, tied together

2 TB chopped Parsley or Chives for garnish

Freshly grated Parmesan

Shopping list for: Spring Greens Lasagne

2 TB Olive Oil

1 medium White Onion, medium dice

3 medium Garlic cloves, finely chopped

2 cups Heavy Cream

1 1/2 cups Creme Fraiche

1 9 oz box No Boil Lasagna Noodles

1 lb fresh Ricotta

2 cups finely grated Parmesan cheese

Shopping list for: Fava Bean Salad with Lemon Vinaigrette and Shaved Manchego

1/4 cup fresh Lemon Juice

1/4 cup Olive Oil

1/4 lb Manchego Cheese, shaved thinly (or Asiago or Romano)

2 TB finely chopped Parsley, you could substitute some basil or chives

Shopping list for all recipes:

3 TB Extra Virgin Olive Oil

2 medium Onion