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

Mandarins (Bill Crepps - Not Certified Organic) - Some of these delicious little cuties are from our friend Bill Crepps at Everything Under the Sun in Winters. His fruit is no longer certified organic because of the paperwork load and expense. These make a great afternoon snack or a great addition to a salad. They will keep a day or two at room temperature and up to a week in the crisper drawer of the refrigerator.

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.

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.

Celery - This is not an easy crop to grow. It requires constant water and fertility. We supply the water but the soil microfauna seems to have been able to keep up releasing nutrients as demanded by the crop. This is not an easy task. Store in your crisper. Should last up to a week.

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.

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.

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 - Grapefruits 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

Paul Bertolli's Cauliflower Soup

Refrigerator Pickles

Leek Bread Pudding

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

Shopping list for: Paul Bertolli's Cauliflower Soup

3 tablespoons olive oil

1 medium onion, sliced thin

Extra virgin olive oil, to taste

Shopping list for: Refrigerator Pickles

2 firm seedless cucumbers (or radishes, turnips, grapes, apples, etc.)

1 tablespoon sugar/honey/brown sugar/molasses

1 tsp chili flake (if desired)

1 tsp coriander seeds (if desired)

1 tsp cumin seeds (if desired)

2 tbsp chopped fresh dill

1 - 2 cups white vinegar (or rice wine, or cider vinegar)

Shopping list for: Leek Bread Pudding

2 tablespoons unsalted butter

6 cups 1-inch-cubed bread (any kind really)

2 teaspoons finely chopped chives

1/2 teaspoons fresh thyme leaves (or oregano, or marjoram)

2 eggs

3 cups whole milk, heavy cream or half-and-half or a combination thereof

1/2 cup shredded Gruyere or Swiss Cheese

Shopping list for all recipes: