Contents:

1. In the box - and how to store it

2. This week's Recipes

3. Shopping List

1. In the box (in order of what to eat first):

Tatsoi - Store in the bag in the crisper, unwashed until ready to use. Lasts 3 to 5 days. 

Spinach - Store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.

Red Mizuna-  Mizuna will keep in the refrigerator for up to 5 days. Rinse and dry the leaves before refrigerating. Wrap them in a paper towel and store them in a plastic bag.

Cabbage - Left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves before cooking.

Romanesco - Will last up to one week in a closed contiiner in the fridge, but has better flavor is consumed earlier.

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.

Celeriac: A delicious form of celery that is pretty new to people's kitchens. We sell an amazing amount at the farmers market each Saturday. At Whole Paycheck one of these can cost you as much as $7. Peel, chop and cook with potatoes, mash the lot with more butter and cream that your mother would. Cool and damp is best, so an outdoor, shady vegetable rack is good and the bottom of your fridge even better. Healthy celeriac should keep, unwrapped, for several weeks without any significant loss of quality. Even when cut in half, they will still keep for a week or more, though you may need to shave off a layer to refresh the surface.

Onions - Store in a cool dry place out of the light.

Carrots (Terra Firma) -  Store in your crisper in a plastic bag. Should last 2 weeks. 

Mandarins, Tangelos and Grapefruit - Leave out on the counter until ripe. Then eat 'em!

Butternut Squash - Store in a cool, dark, well ventilated place. Many growers say winter squash get sweeter if they're stored for a week or so before eaten.

2. This Week's Recipes (Links):

Sweet Vinegared Daikon and Carrot - Namasu

Creamy Celeriac Soup

Broiled Clementines and Mizuna Salad

Thai Style Red Curry and Peanut, Butternut and Spinach

3. Shopping list for all recipes (assumes you have basic salt and pepper):

Shoppping List for Sweet Vinegared Daikon and Carrot - Namasu:

1 cup Organic Rice Vinegar
3 TB organic granulated Sugar
1 1/2 tsp Sea Salt
Zest from 2 small Yuzu or 1 large Meyer Lemon, OR use the zest from the Grapefruit in this week’s share, cut into fine slivers

Shopping List for Creamy Celeriac Soup:

3 TB unsalted Butter
3 stalks Celery, including leaves, chopped
4 Leeks, white parts only, chopped
1 Shallot, peeled and chopped or use some of the fresh Onion from this week’s share
1 tsp Sea Salt
Pinch Red Pepper Flakes or Cayenne Pepper, to taste
1/2 cup dry White Wine
5 cups Eatwell Farm Chicken Stock or a good Vegetable Stock if you prefer vegetarian
1 cup Heavy Whipping Cream
Optional garnishes: chopped chives, or chervil, minced crisp bacon or pancetta

Shopping List for Broiled Clementines and Mizuna Salad:

5 Clementines - or use the mandarins or tangelos in this week’s share
3 TB Extra Virgin Olive Oil
1/4 tsp fine Sea Salt

Shopping List for Thai Style Red Curry and Peanut Butternut and Spinach:

2 cloves Garlic, minced
1 TB Thai Kitchen Red Curry Paste, temper this according to how spicy you prefer it. I actually use more
Fish Sauce or Soy Sauce
1 can Coconut Milk
2 TB Peanut Butter
1 1/2 cups Eatwell Farm Chicken Stock or good Vegetable Stock
Salt - I used our Smoked Chili Salt in this dish and it really gave it a nice extra something yummy!
Fresh Ginger, grated at least 1 TB, but do it to taste

Shopping List for All Recipes:

1 cup Organic Rice Vinegar
3 TB organic granulated Sugar
2.5 tsp Sea Salt
Zest from 2 small Yuzu or 1 large Meyer Lemon, OR use the zest from the Grapefruit in this week’s share, cut into fine slivers

3 TB unsalted Butter
3 stalks Celery, including leaves, chopped
4 Leeks, white parts only, chopped
1 Shallot, peeled and chopped or use some of the fresh Onion from this week’s share
Pinch Red Pepper Flakes or Cayenne Pepper, to taste
1/2 cup dry White Wine
5 cups Eatwell Farm Chicken Stock or a good Vegetable Stock if you prefer vegetarian
1 cup Heavy Whipping Cream
Optional garnishes: chopped chives, or chervil, minced crisp bacon or pancetta

 5 Clementines - or use the mandarins or tangelos in this week’s share
3 TB Extra Virgin Olive Oil
1/4 tsp fine Sea Salt

2 cloves Garlic, minced
1 TB Thai Kitchen Red Curry Paste, temper this according to how spicy you prefer it. I actually use more
Fish Sauce or Soy Sauce
1 can Coconut Milk
2 TB Peanut Butter
1 1/2 cups Eatwell Farm Chicken Stock or good Vegetable Stock
Salt - I used our Smoked Chili Salt in this dish and it really gave it a nice extra something yummy!
Fresh Ginger, grated at least 1 TB, but do it to taste