Contents:

  1. In the box - and how to store it
  2. This week's Recipes
  3. Shopping List

1. In the box (in order of what to eat first):

Spinach - Store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.

Wakefield or Green Cabbage - Left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves if they start to wilt. Cabbage might begin to loose its moisture after a week, so it's best used as soon as possible.

Tadorna 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). 

Bok Choy or Tatsoi - 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. Don’t forget to use the ribs!

Mizuna - Mizuna will keep in the refrigerator for up to 5 days. Rinse and dry the leaves before refrigerating. Wrap them in a paper towel and store them in a plastic bag.

Endive - Wrap in a paper towel and place in a plastic bag. Refrigerate for up to one week. 

Chard - Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge.

Long Japanese Daikon - 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.

Bonus Item: Hot Serrano Chiles - Avoid direct contact while handling chiles as they contain oils that can burn your eyes. Wrap in a towel and store in a paper bag in your crisper. Keeps 1 - 2 weeks.

Fuyu Persimmons - Store at room temperature until ripe.

Raisins - Store in a dry place out of direct sunlight.

Spaghetti Squash - Store in a cool, dark, well ventilated place. Many growers say winter squash get sweeter if they're stored for a week or so before eaten. 

2. This Week's Recipes (Links):

Seaweed Salad with Sesame Dressing

Bitter Greens with Walnut Oil and Mustard Vinaigrette

Roasted Stuffed Spaghetti Squash

Teriyaki Beef Skewers with Bok Choy

3. Shopping list for all recipes (assumes you have basic salt and pepper):

Shopping List for Seaweed Salad With Sesame Dressing:

1 oz dried Red Dulse Seaweed
1 oz dried Green Wakame Seaweed
Juice of 1 Lime
Sea Salt
1 small Carrot, peeled and sliced paper thin
4 Red Radishes, thinly sliced
1 small Cucumber, peeled and thinly sliced or shredded Cabbage
1 firm but ripe Avocado, halved, pitted, peeled and sliced
1 tsp toasted white sesame seeds
1 tsp toasted black sesame seeds
2 tsp toasted hulled pumpkin seeds
4 Scallions, slivered
For the Dressing:
2 TB Rice Vinegar
2 tsp Sugar
2 tsp Grated Ginger
1/2 tsp Wasabi Powder OR diced Serrano Chili Peppers
2 tsp Soy Sauce
1 TB toasted Sesame Oil

Shopping List for Bitter Greens With Walnut Oil and Mustard Vinaigrette:

1/2 cup freshly cracked Walnuts
Sea Salt and freshly ground Pepper
For the Vinaigrette:
1 plump clove Garlic
Sea Salt
2 TB strong Red Wine Vinegar
2 tsp Dijon Mustard
3 TB Walnut Oil
2 TB Olive Oil
1 TB Creme Fraiche

Shopping List for Roasted Stuffed Spaghetti Squash:

1 lb good Sausage, flavor of your choice we used Fatted Calf Breakfast
Parmesan Cheese for topping

Shopping List for Teriyaki Beef Skewers with Bok Choy:

1 cup long-grain White Rice
1/3 cup Rice Vinegar
3 TB low Sodium Soy Sauce
4 tsp Sugar
1-inch piece fresh ginger, peeled and grated
2 tsp Vegetable Oil, plus more for brushing
1 lb Sirloin, fat trimmed, cut into 1-inch pieces
2 bunch Scallions, white and light green parts cut into 2-inch pieces

 

Shopping List for All Recipes:

1 oz dried Red Dulse Seaweed
1 oz dried Green Wakame Seaweed
Juice of 1 Lime
Sea Salt
1 small Carrot, peeled and sliced paper thin
4 Red Radishes, thinly sliced
1 small Cucumber, peeled and thinly sliced or shredded Cabbage
1 firm but ripe Avocado, halved, pitted, peeled and sliced
1 tsp toasted white sesame seeds
1 tsp toasted black sesame seeds
2 tsp toasted hulled pumpkin seeds
4 Scallions, slivered
1/3 cup + 2 TB Rice Vinegar
2 tsp Sugar
2 inches fresh Ginger
1/2 tsp Wasabi Powder OR diced Serrano
5 tsp Soy Sauce
1 TB toasted Sesame Oil

1/2 cup freshly cracked Walnuts
1 plump clove Garlic
Sea Salt
2 TB strong Red Wine Vinegar
2 tsp Dijon Mustard
3 TB Walnut Oil
2 TB Olive Oil
1 TB Creme Fraiche

1 lb good Sausage, flavor of your choice we used Fatted Calf Breakfast
Parmesan Cheese for topping

1 cup long-grain White Rice
4 tsp Sugar
2 tsp Vegetable Oil, plus more for brushing
1 lb Sirloin, fat trimmed, cut into 1-inch pieces
2 bunch Scallions, white and light green parts cut into 2-inch pieces

 

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