* = Items in Box for 2

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. 

*Cauliflower- Will last a while in a closed container in the fridge but some say cauliflower has the best flavor the day it's brought home. 

Celeriac-  A delicious form of celery that is pretty new to people's kitchens. Peel, chop and cook with potatoes, mash the lot with more butter and cream than your mother would. Cool and damp is best, so an outdoor, shady vegetable rack is good and the bottom of your fridge even better. Healthy celeriac should keep, unwrapped, for several weeks without any significant loss of quality. Even when cut in half, they will still keep for a week or more, though you may need to shave off a layer to refresh the surface. 

*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.

Green Garlic- Green garlic should be stored in the refrigerator, where it will keep for 5-7 days. Wrap the green garlic in a damp paper towel and place it in a plastic bag; or for a non-plastic alternative, stick the green garlic in a tall glass with some water in the bottom.

*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.

*Navel Oranges- These juicy, freshly picked oranges can be left out on the counter for a few days, but last up to two weeks if refrigerated.

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.

*Radishes or turnips- Remove the greens (store separately) so they don't draw out excess moisture from the roots. Place them in an open container in the fridge with a wet towel placed on top. Lasts up to one week. 

*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.

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


Steamed Cabbage With Lemon, Butter and Thyme

Roasted Romanesco With Pine Nut, Raisin, and Caper Vinaigrette

Han Oak Galbijjim


Shopping List for Steamed Cabbage With Lemon, Butter and Thyme:

Juice of 1/2 Lemon

2 to 3 TB unsalted Butter, at room temp

1/2 tsp Thyme leaves (or 3/4 tsp Thyme Salt in place of fresh thyme and kosher salt)

Shopping List for Roasted Romanesco With Pine Nut, Raisin, and Caper Vinaigrette:

6 TB Extra Virgin Olive Oil, divided

1 TB Sherry Vinegar

1 Tb Honey

2 TB Capers, rinsed, drained and roughly chopped

1/4 cup toasted Pine Nuts

1/4 cup Raisins

2 Tb finish chopped Parsley

Shopping List for Han Oak Galbijjim:

3 pounds mixed Root Vegetables, such as Carrots, Turnips, Sweet Potatoes, try Celeriac, peeled and cut into 1-inch pieces

5 tablespoons Neutral Oil, like Canola or vegetable oil

Kosher salt

Freshly ground black pepper, to taste

4 pounds bone-in Short Ribs, cut by a butcher into 2-inch pieces

2 medium-size Asian pears, peeled, cored and diced

1 large Red Onion, peeled and diced

12 cloves Garlic, peeled and roughly chopped

2 tablespoons roughly chopped Ginger

3 cups Chicken Stock

1 12-ounce can Coca-Cola

¼ cup Honey

½ cup Soy Sauce

¼ cup Rice-Wine vinegar

2 tablespoons Gochugaru (Korean chile flakes), or to taste

4 cups roughly chopped Kale or Spinach, optional

1 pound Korean Rice Cakes, optional

1 tablespoon toasted Sesame Oil

3 Scallions, trimmed and both white and green parts thinly sliced (You can use the Green Garlic from the box instead)

3 Radishes, trimmed and thinly sliced

Sesame seeds, to taste