*Romanesco- Will last up to one week in a closed container in the fridge, but has better flavor if consumed earlier. 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.

*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.

*Bok Choy - This crunchy and tasty bok choy is amazingly sautéed and adds a little something special to a soup or stir-fry. Store in a plastic bag in the fridge up to one week. Don’t forget to use the ribs!

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

*Carrots- Store in the crisper wrapped to prevent drying out. Should last at least 7 days.

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.

Broccoli- Place in an open container in the fridge or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.

Lemons- This versatile fruit adds a great touch to winter greens and salads. It will store longer, several weeks, if wrapped and placed in crisper of the fridge, but if you are going to use it within a few days it can be stored on the counter.

*Pomelos- 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.