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

Fennel - If used within a couple days, 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.

Spinach - Store in the bag, unwashed, in the crisper. Take out what you plan on using and wash as you go. Will last 3-5 days.

Mizuna (or Arugula) - 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.

Arugula (or Mizuna) - Wash and dry well. Wrap with a damp paper towel and store in a glass container in the fridge. Lasts up to 5 days.

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.

Dill - A delicious mediterranean herb that is well suited to our climate. Store in the fridge. Should last up to 7 days.

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!

Cauliflower (or Romanesco) - 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. Lasts 1-2 weeks.

Romanesco (or Cauliflower) - Will last up to one week in a closed container in the fridge, but has better flavor if consumed earlier. Rinse before preparing.

Red 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.

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.

Watermelon Daikon - Cut the top off the Daikon to help keep moisture in the roots, store 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.

Grapefruit or Pomelo - Grapefruits and 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

Sautéed Fennel, Leek and Mushrooms

Fennel, Apple, & Dill Salad

Pan Sautéed Red Cabbage

Roasted Cauliflower

Sautéed Baby Bok Choy

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

Shopping list for: Sautéed Fennel, Leek and Mushrooms

1 tablespoon olive oil

2 tablespoons dry white wine or water

6 to 8 ounces cremini or baby bella mushrooms, sliced

¼ cup minced fresh parsley

¼ cup crushed walnuts or almonds

Shopping list for: Fennel, Apple, & Dill Salad

1 shallot, thinly sliced

1 rib celery, thinly sliced

tablespoons lemon juice

2 tablespoons olive oil

1 teaspoon Dijon mustard

Shopping list for: Pan Sautéed Red Cabbage

Olive Oil

Pinch Sugar

Shopping list for: Roasted Cauliflower

Olive Oil

Pomegranate balsamic vinaigrette

Shopping list for: Sautéed Baby Bok Choy

2 TB Canola or Sunflower oil

2 cloves Garlic, peeled and mince

1 1/2" piece Ginger Root, peeled and minced

1/4 tsp Red Pepper Flakes, or to taste

1 TB Soy Sauce

1 TB chicken Stock or Water

Toasted Sesame Oil for drizzling

Shopping list for all recipes:

3 tablespoon olive oil; plus more for sautéing and roasted your veggies