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

Rainbow Chard - 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. Chard does well in a cup of water on the counter or fridge. Keeps 2-3 days.

Persimmons - Store at room temperature until ripe, then refrigerate in a plastic bag. Lasts several days once ripe.

Sage and Rosemary - Wrap Sage in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 week. For Rosemary, to keep green: wrap in a damp paper towel and store in a plastic bag in the fridge. Lasts one week or more. To dry, leave bound around the stems and hang - lasts 2 weeks to a month.

Napa 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.

Celery - Store in your crisper. Lasts about one week.

Italian Parsley - Place in a glass with an inch of water in the fridge. Change water often. Can also be stored in a closed container in the fridge. Lasts up to one week.

Cauliflower or Broccoli or Romanesco - Place Broccoli in an open container in the fridge or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks. Cauliflower will last a while in a closed container in the fridge but some say it has the best flavor the day it's brought home. Romanesco will last up to one week in a closed container in the fridge, but has better flavor if consumed earlier. Cut florets away from the core and soak in warm soapy water or salt water for 10 minutes to wash away any aphids. Florets can also be lightly boiled in salt water for a couple of minutes for this purpose. Rinse before preparing.

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.

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).

Carrots (Terra Firma Farm) - These come from Los Pablos at Terra Firma Farm in Winters. We grow amazing tasting carrots here on our farm but the germination is sporadic because our soil is a little too heavy. I covet the field next to us as it has a nice sandy area. Forgive me. Store in the crisper.

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.

Apples (Hidden Star Orchards) - 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.

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

2. THIS WEEK'S RECIPES (LINKS):

Stuffing

Roasted Broccoli/Cauliflower/Romanesco

Stuffed Butternut Squash

Sweet Potato Pie

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

Shopping list for: Stuffing

Organic bag of stuffing

Dried fruit (optional - cherries or cranberries)

Chopped nuts (pecans)

Shopping list for: Roasted Broccoli/Cauliflower/Romanesco

Olive oil (walnut or hazelnut)

salt (Eatwell Smoked Chili)

Shopping list for: Stuffed Butternut Squash

2 cups dried bread cubes

2 - 3 TB Butter or good Oil

1/4 cup chopped Fennel

2 cloves Garlic, minced

1 cup Veggie Stock

1/3 cup Pecans or Walnuts, chopped - optional

Shopping list for: Sweet Potato Pie

1 cup Eatwell Farm Heirloom Wheat Flour

1/2 cup White Flour

20 gm Sugar (1 TB + 1 tsp)

8 TB Butter (1 stick), chopped and chilled; plus 1/2 cup Butter, softened

1 TB Lemon Juice

1/3 cup brown Sugar

2 TB Molasses

1/2 cup Buttermilk

3Eatwell Farm Eggs

1 tsp each: ground Nutmeg and Cinnamon

2 tsp Vanilla Extract

Shopping list for all recipes