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):

Roma and Shady Lady Tomatoes - Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness, place in a paper bag with an apple.

Fennel - If used within a couple days after it's bought, 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. 

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

Cherry Tomatoes - Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness, place in a paper bag with an apple.

Napa 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, best used as soon as possible.

Rainbow 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. Keeps 2-3 days.

Daikon 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.

Pomegranates - Keep up to a month stored on a cool counter

Onions - Store in a cool dry place out of the light. Lasts 2-3 months.

Sugar Pie Pumpkin - Store in a cool, dry, well-ventilated location. Do not store pumpkins and squash near apples, pears or other ripening fruits. Can last up to 3 months if stored properly.

2. This Week's Recipes (Links):

Tomato Wedges Drizzled with Soy Sauce

Daikon and Daikon Leaf Salad

Napa Cabbage Salad with Sesame Seeds

Sake Steamed Sugar-Pie Pumpkin with Miso

Swiss Chard and Romaine Salad with Shaved Romano Cheese

Tomato and Pomegranate Salad

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

Shopping List for Tomato Wedges Drizzled with Soy Sauce:
Organic Rapeseed Oil or another good Organic light Oil
Organic Soy Sauce
Organic Rice Vinegar
*Several Chives (or a couple of thin scallions), cut into fine rounds
10 Shiso leaves, cut into threads

Shopping List for Daikon and Daikon Leaf Salad:
1 TB Sea Salt
2 small or 1 medium Yuzu (or substitute Meyer Lemon)
2 TB Organic Miso
2 TB Organic Rice Vinegar
4 TB Organic Rapeseed Oil
2 TB Slivered Scallions (again I would use a bit of the green off this week’s onions)

Shopping List for Napa Cabbage Salad with Sesame Seeds:

2 TB mild Citrus Juice (Yuzu, Seville Orange, Meyer lemon)
2 TB Organic Rapeseed Oil (or other good light vegetable oil)
1 TB unhulled Sesame Seeds

Shopping List for Sake Steamed Sugar-Pie Pumpkin with Miso:
3 TB best-quality Miso
6 TB Sake
3 TB cold pressed Sesame Oil
2 whole dried Red Peppers, torn in half

Shopping List for Swiss Chard and Romaine Lettuce Salad with Shaved Romano:
3 oz shaved Pecorino Romano Cheese
3 TB Olive Oil
2 TB Balsamic Vinegar
1 crushed clove of Garlic

Shopping List for Tomato and Pomegranate Salad:
1 or 2 Lunchbox Peppers, small dice
1 clove Garlic, crushed
1/4 tsp ground Allspice
1 tsp White Wine Vinegar
2 tsp Pomegranate Molasses
2 TB Olive Oil, plus a little extra to drizzle at the end
2 tsp Oregano leaves, to garnish
Salt and Black Pepper