This Week's Box: January 13th- January 19th 2019

1. IN THE BOX:

* = Items in Box for 2

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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! 

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

*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. 

*Celery- Store in your crisper. Lasts about one week

Daikon or Watermelon Radish- Cut the top off the Daikon to help keep moisture in the roots, store the Daikon 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.

*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. 

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.

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

Navel Oranges They will keep a day or two at room temperature and up to a week in the crisper drawer of the refrigerator. 

*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.

*Red Russian Kale- Wash and dry well. Wrap with a damp paper towel and store in a glass container in the fridge. Lasts up to 5 days.

* 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.

2. THIS WEEK'S RECIPES

Spiced Lentils & Rice
Cold Noodles With Chile Oil and Citrusy Cabbage

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

Shopping items for Spiced Lentils & Rice

3 oz Split Red Lentils

2 heaped TB  Balti Curry Paste

1 cup Brown Basmati Rice

1/2 TB Olive Oil

Shopping items for Cold Noodles With Chile Oil and Citrusy Cabbage

½ cup Canola or Grapeseed oil

1 tablespoon Red-Pepper Flakes

3 Garlic cloves, very finely chopped

1 tablespoon Sichuan Peppercorns (optional)

1 Star Anise (optional)

1 pound Udon, Soba or Rice Noodles

2 tablespoons Rice Wine Vinegar, or fresh Lemon or Lime juice

¼ cup + 3 TB fresh Lemon and-or Lime juice

1 tablespoon finely grated Lemon and-or Lime zest

¼ cup + 3 TB Olive Oil

⅓ cup Tahini

1 tablespoon Sesame Oil

1 cup Parsley and-or Cilantro, tender leaves and stems, very finely chopped

1 bunch Scallions, very thinly sliced

Romanesco

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This week you have Romanesco in the box.  One of my favorite vegetables, partly because they are so delicious and mostly because a giant romanesco was the first Valentine’s Day gift Nigel gave me. That was before we were even dating, but he told everyone that he already knew I was his, and he was right.  Who couldn’t love a guy who brings you a most beautiful piece of fractal art in the form or a delicious Romanesco?  

If you don’t know what to do with this beautiful Brassica, keep it simple; cut into individual florets, wash well.  Shake off the water, maybe dry it a bit with some towel, then toss with olive oil and your favorite Eatwell Salt (I love the Smoked Chili) pop them onto a parchment lined baking tray and into a hot oven (450 F) and roast until some of the tips are just beginning to char.  And there you have it.  If you want to get fancy you can add small slices of fennel and leek. You could even use some of the daikon in this mix, that is also in this week’s share.  If you find you are pressed for time, do all of the prep right through the tossing in olive oil and salt, and save the roasting  for later. 

Spiced Lentils & Rice

Serves 2-4 | Takes 25 minutes

Recipe by Jamie Olive from 5 Ingredients

I love this book because of it simple approach to making yourself something good to eat.  Focusing on ingredients many people have at home, although some might be more common in the UK, but nothing is obscure.  This dish looks like it would be delicious with a roast chicken or a piece of fish.  For a little fresh veg maybe do a quick pickle with the daikon to serve on the side.

3 oz Split Red Lentils

2 Onions, or maybe substitute the Leeks

2 heaped TB  Balti Curry Paste

1/2 lb Kale

1 cup Brown Basmati Rice

1/2 TB Olive Oil

Salt and Pepper, to taste

Cook the lentils in salted water according to the packet instructions.  Peel and finely slice the onions, put them into a large shallow casserole pan on a medium heat with the olive oil and the Balti Paste.  Cook for 15 minutes, or until soft and golden, stirring regularly.  Tear in the kale, save tough stalks for stock, add a splash of lentil cooking water, cover and leave for 2 minutes.  Drain the lentils, toss into the casserole pan with the rice, cover again, and leave for a final 3 minutes.  Toss it all together; taste, season to perfections with sea salt and black pepper, and dish up.

Cold Noodles With Chile Oil and Citrusy Cabbage

Serves 4-8 | Takes 35 minutes

Recipe by Alison Roman From NYT Cooking

For The Noodles:

½ cup Canola or Grapeseed oil

1 tablespoon Fennel Seed

1 tablespoon Red-Pepper Flakes

2 Garlic cloves, very finely chopped

1 tablespoon Sichuan Peppercorns (optional)

1 Star Anise (optional)

1 pound Udon, Soba or Rice Noodles

2 tablespoons Rice Wine Vinegar, or fresh Lemon or Lime juice

Kosher salt and ground pepper

For The Citrusy Cabbage:

½ head Cabbage, very thinly sliced 

Kosher salt and ground pepper

¼ cup fresh Lemon and-or Lime juice

1 tablespoon finely grated Lemon and-or Lime zest

2 tablespoons Olive Oil

For The Tahini Sauce:

⅓ cup Tahini

1 Garlic clove, finely grated

2 tablespoons fresh Lemon or Lime juice

1 tablespoon Sesame Oil

1 cup Parsley and-or Cilantro, tender leaves and stems, very finely chopped

Kosher salt and ground pepper

For The Lemony Scallions:

1 bunch Scallions, very thinly sliced

¼ cup Olive Oil

2 tablespoons fresh Lemon or Lime juice

1 tablespoon finely grated Lemon or Lime zest

1 tablespoon Soy Sauce

Kosher Salt and ground Pepper


Heat oil, fennel seed, pepper flakes, garlic, Sichuan peppercorns and star anise (if using) in a small pot over the lowest heat possible. Cook, swirling occasionally, until you start to hear and see the garlic and spices frizzle and toast in the oil, 5 to 8 minutes. (Every stove is different and sometimes the low isn’t as low as we’d like, so keep an eye on things; it may take less time.) Keep cooking at the lowest heat setting until the spices are toasted and the garlic is golden brown, another 3 to 5 minutes. Remove from heat and set aside. Meanwhile, cook noodles in a large pot of salted water until al dente. Drain and rinse under cold water to stop the cooking.

If serving the citrusy cabbage, place cabbage in a large bowl and season with salt and pepper. Add citrus juice and zest, tossing to coat. Let sit a few minutes to soften. Drizzle with olive oil before serving.  

If serving the tahini sauce, whisk tahini, garlic, lemon juice, sesame oil and 1/4 cup water in a small bowl until a creamy dressing forms. Add herbs and season with salt, pepper and more lemon juice, if desired. 

Alternatively, place all ingredients and 1/4 cup water in the bowl of a food processor and process until a smooth, creamy dressing forms. 

If serving the lemony scallions, combine scallions, olive oil, lemon juice, lemon zest and soy sauce in a small bowl; season with salt and pepper and let sit for at least 5 minutes before serving.When ready to eat, toss noodles with vinegar and season with salt and pepper. Spoon chile oil over the noodles, tossing to coat; keep adding the oil until your noodles are evenly coated. (Keep in mind you have other sauces for the noodles, so you’re just looking for them to be coated and sufficiently spicy.) Serve any additional chile oil alongside for personal spooning, with the cabbage and other sauces if you like. Feel free to add more spicy things and blanched or roasted vegetables.

The First Storm of 2019

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This time of year, we keep a close eye on the weather. By Thursday I saw they were predicting gale force wind for the weekend, and that is never good for the Farmers Market. I have learned the you cannot trust the weather forecast and quite often the storms they predict fizzle out. I have also learned that even if the storm isn’t what they predicted, the threat keeps people away from the market. Being right on the water, the tents at the market get hit by the wind pretty hard. So we sent extra weights, came up with a game plan for stormy weather, told the crew to pick 1/2 the amount of vegetables, cut the staff back to bare bones and planned for a cold, wet, miserable day.  

For those people who shop the market in spite of the weather, you are our heroes! Doing the market is a lot of work, doing it when you are cold and wet and afraid that your tent is going to blow away, well it just isn’t very pleasant. To have people come out and shop makes it all worthwhile.  I couldn’t go down this weekend because of a private party here on the farm, but our crew rocked it! 

Joyce, Havel, Cory and Eric made the day happen. And even though the market shut down 2 hours early, they sold out of eggs and had a pretty fantastic day. The market is where Eatwell got its start. And one of the last things Nigel made me promise was to never miss a market. Eatwell has a perfect attendance record, we have never missed one yet, but that is only possible because of our amazing crew!  

This Week's Box: January 6th- 12th 2019

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1. IN THE BOX:

*Items in Box for 2

*Acorn or 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 or Red Kale- Wash and dry well. Wrap with a damp paper towel and store in a glass container in the fridge. Lasts up to 5 days.

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

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 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! 

*Daikon or Watermelon Radish- Cut the top off the Daikon to help keep moisture in the roots, store the Daikon 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.

*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.

Mandarins- They will keep a day or two at room temperature and up to a week in the crisper drawer of the refrigerator. 

Radicchio/Chicory- Refrigerate in a sealed plastic bag. Keeps for a 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.

2. THIS WEEK'S RECIPES

Chicken Curry

Arugula & Radicchio Salad with Ruby Grapefruit & Toasted Almonds

Creamy Cabbage Soup With Gruyere

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

Shopping items for Chicken Curry

1 lb boneless, skinless Chicken Breast, chopped into bite sized pieces

1 Tb Vegetable Oil

1 TB minced Garlic

1 small Yellow or White Onion, chopped - I would use Leeks instead

2 TB Yellow Curry powder

1 TB Thai Red Curry Paste

1 15oz can of Coconut Milk, full fat

1 TB Brown Sugar

1 tsp Fish Sauce

2 TB Lime Juice

Handful fresh Cilantro, roughly chopped

4 cups cooked White Rice for Serving or if you have Spaghetti Squash sitting around waiting patiently to be eaten, cook that up and use it instead

Shopping items for Arugula & Radicchio Salad with Ruby Grapefruit & Toasted Almonds

1 Tbs. fresh Lime Juice 

2 tsp Honey 

6 Tbs Extra Virgin Olive Oil 

2 Tbs chopped fresh Mint, plus leaves for garnish 

1/3 cup sliced Almonds, toasted

Shopping items for Creamy Cabbage Soup With Gruyere
1 tablespoon extra virgin olive oil

1 medium onion, chopped

1 russet potato, peeled and grated

1 Parmesan rind

2 cups low-fat milk

1 cup grated Gruyère cheese

6 1/2-inch thick slices of French or country bread, toasted and cut into small squares

Minced fresh chives

//

Creamy Cabbage Soup With Gruyere

Recipe by Martha Rose Shulman from NYTimes Cooking

1 tablespoon extra virgin olive oil

1 medium onion, chopped

1 russet potato, peeled and grated

¾ pound cabbage (about 1/2 medium head), cored and shredded

Salt to taste

5 cups water, chicken stock or vegetable stock

1 Parmesan rind

Freshly ground pepper to taste

2 cups low-fat milk

1 cup grated Gruyère cheese

6 1/2-inch thick slices of French or country bread, toasted and cut into small squares

Minced fresh chives

Heat the oil over medium heat in a large, heavy soup pot. Add the onion and cook, stirring, until tender, about 5 minutes. Add the grated potato, the shredded cabbage and 1/2 teaspoon salt. Stir together for a minute, taking care that the potatoes don’t stick to the pot, and add the water or stock, the Parmesan rind, and salt and pepper to taste. Bring to a simmer, cover and simmer over low heat for 30 minutes, until the vegetables are tender.  Add the milk to the soup. Stir to combine well and heat through without boiling.  A handful at a time, stir the Gruyère into the soup and continue to stir until the cheese has melted. Taste and adjust seasonings. Remove the Parmesan rind. Serve, garnishing each bowl with a handful or toasted croutons and a sprinkling of minced chives.


Arugula & Radicchio Salad with Ruby Grapefruit & Toasted Almonds

Recipe by Molly Stevens found on finecooking.com 

Use the Pomelo from this week’s share instead of the Ruby Grapefruit

2 medium Ruby Grapefruit OR Pomelo

1 Tbs. fresh Lime Juice 

2 tsp Honey 

1/4 tsp Salt

6 Tbs Extra Virgin Olive Oil 

2 Tbs chopped fresh Mint, plus leaves for garnish 

8 oz Arugula, tough stems removed

1 head Radicchio, cored and cut into strips

1/3 cup sliced Almonds, toasted

With a sharp knife, cut away both ends of one of the grapefruit. Stand the fruit on one of its cut ends and slice off the skin in strips (try to get all the bitter white pith). Working over a bowl, cut the segments free from the membrane, letting each segment fall into the bowl as you go. When you’ve removed all the segments, squeeze the membrane to extract all the juice. Repeat with the second fruit. Spoon out the grapefruit segments from the bowl and set them aside on a plate. Remove any seeds from the juice.Measure out 3 Tbs. juice into a small bowl. Save the rest for another use (or drink it). Whisk the lime juice, honey, and salt into the grapefruit juice. Whisk in the oil and then the chopped mint. Drag an arugula leaf though the vinaigrette and taste for seasoning. Drizzle about 1 Tbs of the vinaigrette over the grapefruit segments. Combine the arugula and radicchio in a large bowl. Toss with enough of the vinaigrette to evenly but lightly coat the leaves (you may not need all of it). Arrange the greens on six salad plates and garnish with the grapefruit segments, almonds, and a few mint leaves.


Chicken Curry

Recipe from spendwithpennies.com

My friend Mark makes this dish all the time, it is probably his favorite dinner to cook.  I am amending it by adding the broccoli from this week’s share.

1 lb boneless, skinless Chicken Breast, chopped into bite sized pieces

Broccoli, washed and cut into bite size florets. Save the stalk for soups

1 Tb Vegetable Oil

1 TB minced Garlic

1 small Yellow or White Onion, chopped - I would use Leeks instead

2 TB Yellow Curry powder

1 TB Thai Red Curry Paste

1 15oz can of Coconut Milk, full fat

1/2 cup Water or Chicken Stock

1 TB Brown Sugar

1 tsp Fish Sauce

2 TB Lime Juice

Salt, to taste

Handful fresh Cilantro, roughly chopped

4 cups cooked White Rice for Serving or if you have Spaghetti Squash sitting around waiting patiently to be eaten, cook that up and use it instead:)

Heat the oil in a large pot over medium low heat. Add the onions, or leeks and minced garlic and cook for a few minutes until the onions are fragrant and softened. Add the chicken to the cooking onion/leek/garlic and cook for 2-3 minutes, browning it a little. 

Add curry powder and paste; cook for 3-5 minutes.  Add the coconut milk, and broccoli and mix well. Let simmer for 15-20 minutes or until the chicken is fully cooked. Add water or chicken stock depending on the consistency you want for the sauce, or let simmer longer to thicken if needed. Stir in the brown sugar, fish sauce, and lime juice. Taste and salt if needed.  Top with fresh cilantro, serve over cooked rice or spaghetti squash.  Or you could get really fancy, roast up your Acorn Squash and serve it in the squash halves.


Happy New Year And I Hope You Remembered to Eat Your Cabbage!

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I grew up with my mother’s German tradition of eating pork roast and sauerkraut on New Year’s Day.  My mom always told me you have to eat some sort of cabbage on NY Day to bring good fortune in the coming year.  I never thought much about it, but I did continue that tradition in my own home.  This year is no different, we will enjoy a ham from our friends George and Anne House, and some Eatwell Red Cabbage for our New Year’s gathering.  But today, as I was thinking about what to write for this week’s newsletter I began to wonder where this tradition came from, so I googled it.  

This is what I found on the “German Food Guide”:

Eating Sauerkraut on New Year's Eve is a long-standing tradition in Germany. It is believed that eating Sauerkraut will bring blessings and wealth for the new year. Before the meal, those seated at the table wish each other as much goodness and money as the number of shreds of cabbage in the pot of Sauerkraut.

I also read that the long shreds of cabbage are meant to represent a long life.  And for the pork, well a pig cannot look backwards, only forwards, and therefore only roots forward.  This is meant to represent looking to the future rather than dwelling on the past.  And the pig/pork roast is also a symbol of good luck for the coming year.

As Cameron and I walked around the farm today, for the last time this year, I couldn’t help but smile when I saw this gorgeous purple row of cabbage and look forward to our delicious New Year’s Day meal.  Happy New Year Y’all!

Lemon Leek Salad Dressing

Recipe by Lynn Johnson

Make 1 1/2 cups

  I was wondering if you could use leeks in a salad dressing,   and this is what google found for me!  Funny because it says specifically good for strong flavored salad greens, perfect for the arugula and radicchio! 


1/2 cup Olive Oil

3 TB White Wine Vinegar

3 TB fresh Lemon Juice

1 medium Leek, white part only, cleaned and finely chopped

1 Egg

1 TB chopped Shallot

1 TB Dijon style Mustard

1 tsp dried Tarragon, crumbled

1/4 tsp Salt

1/8 tsp freshly ground Black Pepper

Whisk in bowl.  Chill for several hour before serving

Baked Chicken with Olive, Turnips and Turnip Greens

Recipe from Leite’s Culinaria

I don’t eat tomatoes out of season, which means I would leave that out of this recipe. But I think I would thinly slice fennel and add that in.  Fennel goes so nicely with turnips and olives.


12 Baby Turnips, with Greens, or 3 regular Turnips plus 1/2 bunch fresh Turnip Greens
3 1/2- to 4-pound Chicken, quartered

1 small Yellow or White onion, halved and thinly sliced

1 large Tomato, cut into 1-inch wedges

1 Bay Leaf

1 teaspoon Paprika, hot or mild

1 teaspoon Kosher Salt

1/2 teaspoon freshly ground Black Pepper

3/4 cup White Wine

1 cup Picholine or other mild Green Olives, not pitted


 Preheat the oven to 350°F (175°C).  If using baby turnips, trim and scrub them, saving the greens. Cut the turnips in half and set aside. If using regular turnips, peel them and cut into 1/2- to 3/4-inch wedges. Set aside. Thinly shred the greens, wash and drain them, and set aside.  Place the chicken, onion, tomato, bay leaf, paprika, salt, pepper, and wine in an oven dish large enough to hold the ingredients in one crowded layer. Turn to coat, winding up with the chicken skin side up. Cover and bake for 30 minutes. Turn the chicken over, and continue baking uncovered for 25 minutes, until the chicken is almost done.  Remove the cover and turn the chicken over again (skin side up again). Tuck the turnips and olives under the chicken and bake, uncovered, for 30 minutes, until the turnips are tender and the chicken is golden on top. Remove the bay leaf, stir in the turnip greens, and cook uncovered for 3 minutes more, until the greens wilt. Serve right away.

Spaghetti Squash with White Bean Ragout

Recipe from Food52 by Gena Hamshaw

Serves 4

For the Squash:

1 large whole Spaghetti Squash

1 TB Olive Oil

1 pinch Kosher Salt and Pepper

1/2 tsp Garlic powder

For the Ragout:

1 1/2 TB Olive

1 White or Yellow Onion, diced

4 cloves Garlic, minced

1/2 tsp crushed Thyme

1 tsp dried Oregano

1/2 tsp Salt

1 dash crushed Red Pepper

1-14.5 oz can fire roasted, diced Tomatoes

1 8 oz can Tomato Sauce

1 1/2 cups cooked Cannellini, Navy or Great Northern Beans, drained,rinsed

1 TB Organic Sugar, or 2 tsp Maple Syrup

1/4 cup chopped fresh Parsley (optional)


To prepare the squash, preheat your oven to 375 F.  Use a sharp knife to trim the top and bottom of the squash off, so that it can stand upright on a cutting board.  Slice the squash in half lengthwise. Scrape out the seeds with a large spoon.  Line a baking sheet with parchment or foil.  Brush the inside of the squash with the olive oil and sprinkle with kosher or coarse salt and pepper to taste.  Place the squash, cut side down, on the baking sheet.  Bake for 40 to 45 minutes, or until the squash skin is tender enough to pierce easily with a fork.  Allow the squash to cool down enough to handle, and then use a fork to scrape out the flesh into a mixing bowl.  Taste the squash and add more salt, pepper, and garlic powder to taste.  While the squash roasts, make the ragout.  Heat the olive oil in a medium pot over medium heat.  Add the onion and sauce for 5 to 7 minutes, stirring often, until the onion is soft and translucent.  Add the garlic.  Saute the onion and garlic for another 2 minutes, adding a splash of water if the onions are sticking.  Add the thyme, oregano, salt, pepper, tomatoes, tomato sauce, beans and sugar to the pot and stir them well.  Bring the mixture to a boil and reduce to a simmer.  Simmer for 10 minutes, uncovered, or until the sauce has thickened up.  Taste sauce and add seasonings as desired.  To serve, place a quarter of the squash into each bowl or plate and top with a cup of the ragout, as well as a bit of chopped parsley.  

This Week's Box January 3rd - 5th, 2019

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1. IN THE BOX:

*Items in Box for 2

*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- 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.

*Turnips- Remove the greens (store separately) same as radishes and beets, store them in an
open container with a moist cloth.

*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.

*Radicchio- Refrigerate in a sealed plastic bag. Keeps for a week.

*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.

*Mandarins- They will keep a day or two at room temperature and up to a week in the crisper drawer of the refrigerator. 

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. 

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. 

Raisins- Store in a cool, dry place out of direct sunlight. Refrigeration is recommended in hot environments. Should last several weeks.

Oma’s Red Cabbage

Photo credit: https://www.quick-german-recipes.com/recipe-for-red-cabbage.html

Photo credit: https://www.quick-german-recipes.com/recipe-for-red-cabbage.html

Recipe from Quick German Recipes

My family’s tradition for Christmas dinner was always beef goulash, potato dumplings and red cabbage.  This recipe is exactly how my Mom always made her’s, except this one has measurements!

1 medium head Red Cabbage, shredded

2-3 TB Oil, or Lard

1 large Onion, diced

3 Apples, peeled, cored, shredded or diced

1/2 cup Red Wine

3 TB Cider Vinegar

1 tsp Salt

2 tsp Sugar* I find our cabbage is really sweet so I never add sugar

1/2 tsp Nutmeg, ground

1/4 tsp Cloves, ground

1/4 tsp Pepper, freshly ground

2 TB Lemon Juice

2 TB Corn Starch

In a large pot, heat butter, oil/lard, lightly sauté onion.  Add red cabbage and apples.  Continue to sauce for several minutes.  Add 1 cup water, optional red wine, cider vinegart, sugar, salt, nutmeg, cloves, and peppers.  Stir. Bring to simmer, cover. Simmer about 30-60 minutes or until cabbage is tender.  Add lemon juice.  Taste and season with more salt, cloves, pepper, sugar and vinegar as needed.  Mix about 2 TB cornstarch with cold water and slowly stir in just enough to thicken red cabbage liquid.  Serve.

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