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):

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

Cilantro - As soon as you arrive home with fresh cilantro, place the stems (with roots intact if attached) in a glass of water and cover the the top loosely with a plastic bag. Refrigerate. Snip off leaves as you need them and re-cover. The water should be changed every 2 to 3 days. Do not wash the herb until you are ready to use it since excess moisture will turn the leaves to green slime during storage. Will last up to a week. 

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

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

Broccoli - Place in an open container in the fridge or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks. 

Fennel - If used within a couple days after it's bought, fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days, place in the fridge in a closed container with a little water. 

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.

All Citrus (Grapefruit, tangerines and tangelos): 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. 

Onions - Store in a cool dry place out of the light. Lasts 2-3 months.

2. This Week's Recipes (Links):

Broccoli & Romanesco Casserole

Fennel and Celeriac Soup with Orange Zest

Butternut Squash and Kale

Cilantro Grapefruit Smoothie

Cabbage and Spinach Salad

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

Shopping List for Broccoli & Romanesco Casserole:

7 TB Butter
2 cloves Garlic, minced
1/4 cup Flour
2 1/2 cups Vegetable Cooking Water
4 oz Cream Cheese, softened or Creme Fraiche
1/2 tsp Eatwell Farm Smoked Chili Salt
1/2 tsp Paprika
1 1/2 cup Grated Jack or Sharp Cheddar
1/2 cup cubed old bread (to make croutons)  or 1/3 cup Breadcrumbs (I used homemade croutons and I think it was nicer than breadcrumbs)

Shopping List for Fennel and Celeriac Soup:

2 TB Butter
1 TB Olive Oil
About 2 cups Eatwell Farm Chicken Stock or good Vegetable Stock
4-6 TB Creme Fraiche, to finish

Shopping List for Butternut Squash and Kale:
2 TB Butter
1 TB Olive Oil
1/2 tsp Kosher Salt
1/4 tsp chili Powder (more to taste)

Shopping List for Cilantro Grapefruit Smoothie:

1/2 banana
1/4 cup Almond Milk
1 TB Coconut Oil
1/4 tsp Stevia (optional)
1 tsp Cinnamon

Shopping List for Cabbage and Spinach Salad:

1 clove Garlic,
1/3 tsp Dijon Mustard
1/2 tsp Honey
1 1/2 Tb Balsamic Vinegar
1 1/2 TB Olive Oil
1/4 cup Pine Nuts
2 oz Ham, minced

Shopping List for All Recipes:

4 TB Butter
9 TB Olive Oil
About 2 cups Eatwell Farm Chicken Stock or good Vegetable Stock
4-6 TB Creme Fraiche, to finish
3 cloves Garlic
1/4 cup Flour
2 1/2 cups Vegetable Cooking Water
4 oz Cream Cheese, softened or Creme Fraiche
1/2 tsp Eatwell Farm Smoked Chili Salt
1/2 tsp Paprika
1 1/2 cup Grated Jack or Sharp Cheddar
1/2 cup cubed old bread (to make croutons)  or 1/3 cup Breadcrumbs (I used homemade croutons and I think it was nicer than breadcrumbs)
1/3 tsp Dijon Mustard
1/2 tsp Honey
1 1/2 Tb Balsamic Vinegar
1 1/2 TB Olive Oil
1/4 cup Pine Nuts
2 oz Ham, minced
1/2 tsp Kosher Salt
1/4 tsp chili Powder (more to taste)