What's in the box this week:

How about some refreshing Mint Ice Tea using this week's bunch of mint:
4 tea bags
leaves from 1 bunch of "Jerry's" mint
3 cups boiling water
1 cup orange juice
1/4 cup lemon juice
1 cup sugar ( use less if you don't desire a sweet tea)
6 cups water
sprigs of mint
orange slices
Place tea bags and mint leaves in a 3-quart pitcher. Add 3 cups boiling water and steep until cool. Discard tea bags and mint leaves. Add orange and lemon juices, sugar, and 6 cups of water to tea mixture, stirring until sugar is dissolved. Serve over ice and garnish with mint sprigs and arrange slices. 

Trya nice roasted "root" vegetable dish using our potatoes, carrots, and fennel bulb.  Cut them into pieces, coat with olive oil and salt and pepper, put in a roasting pan, single layer, 400 degree oven, until crispy brown.

This week's green garlic...this is a true garlic plant, just harvested early, before it makes a bulb and dries out.
They are the size of a large scallion and have a sweet and mild garlic flavor. Use them the same as a onion scallion or regular garlic...raw cut up and added to salad, sauteed in a stir-fry with carrots, broccoli, or potatoes... or coat them with a little olive oil and roast them on a bar-b-que or under a broiler. Use the bottom 3 to 4 inches, but not the leaves as they can be a bit tough.
 

The Pixie variety of tangerines are grown in Ojai Valley by Friend's Ranch.  These fruits are 100% seedless, pesticide free, easy to peel, low acid and sweet as honey...a great addition to a kid's lunch or snack.