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

*Items in Box for 2

*Garlic Chives- Store in the refrigerator, wrapped in plastic. Should last 3-5 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.

Bok Choy- Store in a plastic bag in the fridge up to one week.

*Stir Fry Mix- These baby mixed greens can be stored by lining a storage container with paper towels, place the mixed greens on top, and cover with another layer of paper towels and lock the lid. Make sure there is plenty of space and the greens are not jam-packed in there. Will last up to one week.

*Cilantro- As soon as you arrive home with fresh cilantro, place the stems (with roots intact if attached) in a glass of water and cover the the top loosely with a plastic bag. Refrigerate. Snip off leaves as you need them and re-cover. The water should be changed every 2 to 3 days. Do not wash the herb until you are ready to use it since excess moisture will turn the leaves to green slime during storage. Will last up to a week.

Radishes - Remove the greens (store separately) so they don't draw out excess moisture from the roots. Place them in an open container in the fridge with a wet towel placed on top. Lasts up to one week.

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

Lettuce- Keep damp in an airtight container in the fridge. Keeps for one week.

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.

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- 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.

*Butternut Squash- Store in a cool, dark, well-ventilated place. Many growers say winter squash gets sweeter if they're stored for a week or so before eaten. Will last several weeks.

*Apples- 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

Miso Sweet Potato and Broccoli Bowl

Creamy Pappardelle with Leeks and Bacon

Cilantro Pesto

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

Shopping list for Miso Sweet Potato and Broccoli Bowl

4 TB Olive OIl

1 tsp White Sesame Seeds

1 tsp Black Sesame Seeds

1 TB minced fresh Ginger

2 TB White Miso

2 TB Tahini (other nut butter can work in a pinch)

1 TB Honey

1/4 cup Rice Vinegar

2 TB Toasted Sesame Oil

Shopping list for Creamy Pappardelle with Leeks and Bacon

2 TB Olive Oil

1 TB unsalted Butter

4 slices thick-cut Bacon, cut into 1/2” pieces

3/4 cup Heavy Cream

2 tsp chopped fresh Thyme

1 lb Pappardelle or Fettucine

1 cup finely grated Parmesan or Grana Padano

Shopping list for Cilantro Pesto

1 cup Pine Nuts, extra for garnishing

1 clove Garlic

Juice of 1 Lemon

2 TB Nutritional Yeast

3/4 tsp Sea Salt, or to taste

1/3 cup Extra Virgin Olive Oil

Shopping list for All Recipes: