1. IN THE BOX:
*Items in Box for 2
*Broccoli- Place in a breathable container or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.
*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!
*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.
*Sweet Potatoes- Store in a cool, dark, well‐ventilated place. Never refrigerate ‐ sweet potatoes don't like the cold. Lasts up to 3 weeks if stored properly.
*Lettuce- Keep damp in an airtight container in the fridge. Keeps for one week.
*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.
*Turnips- Remove the greens (store separately) same as radishes and beets, store them in an
open container with a moist cloth.
*Mandarins- They will keep a day or two at room temperature and up to a week in the crisper drawer of the refrigerator.
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.
Spaghetti 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.
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.
Persimmons- Store at room temperature until ripe, then refrigerate in a plastic bag. Lasts several days once ripe.
2. THIS WEEK'S RECIPES
Baked Spaghetti Squash Carbonara
Turnip Salad with Yogurt, Herbs and Poppy Seeds
Tofu Broccoli Bok Choy Stir Fry with Garlic Sesame Soy Sauce and Soba Noodles
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):
Baked Spaghetti Squash Carbonara
8 oz Bacon -8 to 10 slices, diced
1 small Yellow Onion, diced OR skip the -onion and use Leeks
4 large Eggs
1/2 cup Ricotta Cheese
1 1/4 cups Parmesan cheese, or mix of Parmesan and Pecorino, divided
Turnip Salad with Yogurt, Herbs and Poppy Seeds
1 Lemon, halved
1/2 tsp dried Chile Flakes
1/2 cup plain Yogurt (not Greek Yogurt)
1 cup lightly packed mixes herbs: Mint, Parsley, Chives, cut in 2” lengths
4 Scallions, trimmed - including 1/2” off the green tops, sliced on a sharp angle, soaked in ice water for 20 minutes, and drained well-Extra Virgin Olive Oil
1/4 cup Poppy Seeds
Tofu Broccoli Bok Choy Stir Fry with Garlic Sesame Soy Sauce and Soba Noodles
7 oz tofu pressed lightly and cubes
1 TB Maple Syrup
3 TB Tamari or Soy Sauce
1 TB Sesame Oil
1/2 tsp White Pepper
1 TB Rice Vinegar
1/2 tsp Garlic granule or Garlic Paste
1/2 tsp Ginger Powder
For the Stir Fry:
8 oz Soba Noodles
1 tsp Coconut
4 cloves Garlic, chopped
1/4 tsp Pepper Flakes
2 TB Sesame Seeds
1 TB Sweet Smoke Paprika
1/2 tsp cayenne
3 Garlic cloves, crushed
3 Tb Polenta
7 TB Olive Oil
1 TB Sumac