1. IN THE BOX:
*Items in Box for 2
*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.
*Broccoli- Place in a breathable container or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.
OR
*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.
*Bok Choy- This crunchy and tasty bok choy is amazing sautéed and adds a little something special to a soup or stir-fry. Store in a plastic bag in fridge up to one week. Don’t forget to use the ribs!
*Daikon Radish- Cut the top off the Daikon to help keep moisture in the roots, store the Daikon in a closed container in the fridge and they should last for up to two weeks if not more. A wet paper towel can also be placed in the container to help maintain humidity and keep the roots from wilting.
*Red Russian Kale- 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. Wash well before use.
*Leeks- These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fries, or in place of onions in other dishes for a delicious and more subtle flavor. Save the dark green tops for making vegetable stock! Leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water). Will last at least a week.
*Sweet Potatoes- Store in a cool, dark, well‐ventilated place. Never refrigerate ‐ sweet potatoes don't like the cold. Lasts up to 3 weeks if stored properly.
*Mandarins- They will keep a day or two at room temperature and up to a week in the crisper drawer of the refrigerator.
Beets- Cut the tops off to keep beets firm (be sure to keep the greens!) by leaving any top on the root vegetables draws moisture from the root, making the lose flavor and firmness. Beets should be washed and kept in an open container with a wet towel on top. Keeps for several weeks.
Radicchio/Chicory- Refrigerate in a sealed plastic bag. Keeps for a week.
Apples- 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
Vegetarian Dumplings with Ginger and Cabbage
Daikon Salad With Japanese Plum Dressing
Shrimp Bok Choy and Tumeric Soup
Fried Broccoli and Kale with Garlic, Cumin, and Lime
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):
Vegetarian Dumplings with Ginger and Cabbage
3 carrots
1 small onion (or use a leek instead!)
3 cloves garlic
1 inch piece of peeled ginger (see note)
2 tablespoons peanut oil
1 tablespoon tamari or soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon toasted sesame oil
1 package round dumpling wrappers
4 tablespoons peanut oil, divided
1 tablespoon your favorite chili sauce or oil
2 teaspoons Chinese black vinegar or rice wine vinegar
1 teaspoon tamari or soy sauce
1 teaspoon toasted sesame oil
Daikon Salad With Japanese Plum Dressing
3 bunches Mizuna
3 Shiso Leaves, optional
2 TB Katusobushi (dried bonito flakes) for garnish, optional
2 TB Ikura (salmon roe) for garnish, optional
Japanese Plum Dressing
1 Umeboshi - Japanese Pickle Plum, you can find this in most health orientated stores
3 TB Ponzu
1 TB Sesame Oil
1 TB Rice Vinegar
1/2 TB Soy Sauce
1/8tsp Sugar
Shrimp Bok Choy and Tumeric Soup
1 TB Extra Virgin Olive Oil
1 large Onion, chopped
6 Garlic cloves, minced
1 tsp Turmeric
6 cups Chicken Broth
2 Carrots, sliced
1 lb Shitake Mushrooms, stems removed and sliced
1 lb Shrimp
Fried Broccoli and Kale with Garlic, Cumin, and Lime
3 TB Olive Oil
3 Garlic Cloves, thinly sliced
1/2 tsp Cumin Seeds
2 tsp crushed Red Pepper Flakes
1/2 cup Mint Leaves, roughly shredded
1 TB Lime Juice