This Week's Box: January 16th - 21st

January 17, 2017 Connie Cowan

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

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 - 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.

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.

Naval Oranges - These juicy, freshly picked oranges can be left out on the counter for a few days, but last up to two weeks if refrigerated.

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!

Red Kale - These luscious green leaves are a great source of beta carotene, vitamin C, and calcium. The colder it gets, the more frost we have, the darker the color in the leaves, and the sweeter they become. Store in fridge and wash well. Should last about a week.

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.

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.

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.

2. THIS WEEK'S RECIPES

Kimchi

Kimchi Fried Rice

Leeks Vinaigrette

Cauliflower Kuku

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

Shopping list for: Kimchi

7 tablespoons salt

4 scallions, including tops

3 cloves garlic, minced

1 tablespoons Sriracha (or substitute another garlic chili sauce)

1 teaspoon grated fresh ginger

1 teaspoon sugar

1 cup sliced or grated apple (any kind will do)

Shopping list for: Kimchi Fried Rice

3 tablespoons vegetable oil, divided

4 cups kimchi, chopped

1 tablespoon butter

1 tablespoon red pepper paste (gochujang)

4 cups cool cooked white rice, preferably a day old

1 tablespoon sesame oil

4 eggs

sesame seasoned seaweed, crushed

4 scallions, green parts only, chopped

Shopping list for: Leeks Vinaigrette

5 tbsp. red wine vinegar

2 tsp. Dijon mustard

Freshly ground white pepper, to taste

7 tbsp. vegetable oil

8 sprigs parsley

1 hard-boiled egg, chopped

Shopping list for: Cauliflower Kuku

¼ – ½ c. olive oil

1 medium onion, peeled & thinly sliced

2 cloves garlic, peeled & finely chopped

1 t. ground cumin

¼ t. turmeric

¼ t. cayenne

½ c. chopped parsley