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

Green Mustard - Do not be afraid these are very easy to prepare and are delicious. I remove the stems and slice thinly. In a skillet with some olive oil and a little garlic stir fry the stems. Add the torn apart leaves, stir and cover for 60 seconds. Stir in a little Maple syrup and serve immediately. This all takes just a couple of minutes... Trust me! Store in the Fridge will last 3 days.

Spinach - Store in the bag, unwashed, in the crisper. Take out what you plan on using and wash as you go. Will last several days.

Salad Turnips - If the turnips came with tops (the leaves still on), and you plan on using the tops, cut off the leaves, bag them separately, and refrigerate the roots unwashed in a plastic bag. They should keep anywhere from 1 to 2 weeks in the refrigerator. Eat the leaves within 3 days.

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.

Lettuce - Refrain from washing right away. It may be dirty from our recent rains. Only wash what you are going to use and it will keep longer. Keep damp in an airtight container in the fridge. Keeps for one week.

Savoy 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.

Broccoli - We are working hard to make sure to not send you any aphids but as we do not spray; it is difficult at times. Please wash the produce carefully and let us know if there are any problems. We always replace anything not up to snuff. Place Broccoli in an open container in the fridge or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks. 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.

Green Onions - Place in a jar filled with an inch or two of water. Stand onions in the jar, cover the whole thing with a plastic bag, and keep it in the fridge. Stored this way, they stay crisp for about a week.

Lemon - This versatile fruit adds a great touch to winter greens and salads. It will store longer in crisper of fridge, but if you are going to use it within a week it can be stored on the counter. From our long time friend Nacho at Twin Girls Farm in Fresno.

Butternut Squash (some may be receiving Celeriac in place of 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.

Celeriac (some may be receiving Butternut Squash in place of Celeriac) - A delicious form of celery that is pretty new to peoples 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.

Pomelo - Pomelos are the largest citrus fruit. Pomelos can be stored at room temperature for a couple of weeks or refrigerated for up to several weeks. Keep away from direct sunlight and heat.

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.

2. THIS WEEK'S RECIPES (LINKS):

Winter Meze

Roasted Broccoli Khao Soi (Coconut Thai Soup)

Spinach and Tofu Salad with Peanut Miso Dressing

Stuffed Savoy Cabbage with Beef, Pork, and Rice in a Spicy Tomato Sauce

The Last of the Butternut Squash

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

Shopping list for: Winter Meze

1 can Garbanzo Beans, drained

1 to 2 cloves Garlic

2 TB Tahini

2 TB Olive Oil

Paprika

Shopping list for: Roasted Broccoli Khao Soi (Coconut Thai Soup)

1 large Red Bell Pepper, thinly sliced into bite-sized pieces (1 1/2 cups); or Butternut Squash/Celeriac

3 TB Olive Oil

8 oz Spaghetti or Chinese Egg Noodles

1 - 2 TB Red Curry Paste

4 cups Vegetable Broth or if you are not vegetarian you can substitute Eatwell Farm Chicken Stock

1 cup full fat Coconut Milk

1 TB Lime Juice

1 cup Bean Sprouts

1/2 cup Cilantro or Mint Leaves

2 Limes, halved, for garnish

Shopping list for: Spinach and Tofu Salad with Peanut Miso Dressing

14 oz Silken Tofu

2 TB Natural Peanut Butter

2 TB Soy Sauce

1 TB Red Miso

Shopping list for: Stuffed Savoy Cabbage with Beef, Pork, and Rice in a Spicy Tomato Sauce

12 oz Ground Beef

12 oz Ground Pork

2 cups cooked Brown Rice

1/4 cup chopped fresh Flat-leaf Parsley

1 TB hot Paprika

For the Tomato Sauce (makes 3 cups)

1 28 oz can Whole Peeled Plum Tomatoes, with juice

2 TB Extra Virgin Olive Oil

2 cloves Garlic, minced

Shopping list for: The Last of the Butternut Squash

Grated ginger

Black beans or roasted chicken (optional)

Shopping list for all recipes