* = Items in Box for 2

*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! 

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. 

*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.

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

*Mustard Greens- 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.

*Pomelos or Tangelos- 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.

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.

*Shallots- Store in a dark, cool, dry, well-ventilated place. Lasts up to one month. If placed in the refrigerator, shallots have a shorter storage life, up to two weeks.

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


Glazed Shiitakes With Bok Choy

Coconut-Miso Salmon Curry

Sausage Rolls

Green Sauce


Shopping List for Glazed Shiitakes With Bok Choy

3 TB Vegetable Oil

3 small dry red Chinese Hot Pepper

1 lb Shiitake Mushrooms, stems removed

4 Garlic Cloves, minced

1 Tb grated Ginger

1 TB Sugar

1 tsp Sesame Oil

3 TB Tamari or Soy Sauce

6 Scallions, for garnish

1 TB roasted Sesame Seeds for garnish

Shopping List for Coconut-Miso Salmon Curry

3 tablespoons Safflower or Canola oil

1 medium Red Onion, halved and sliced 1/2-inch thick (about 2 cups)

1 (1-inch) piece fresh Ginger, minced (about 2 tablespoons)

3 Garlic cloves, thinly sliced

¼ cup White Miso

½ cup unsweetened, full-fat canned Coconut Milk

1 (1 1/2-pound) Salmon Fillet, cut into 2-inch pieces

1 tablespoon fresh lime juice, plus lime wedges for serving

Steamed Rice, such as jasmine or basmati, for serving

¼ cup chopped fresh Basil

¼ cup chopped fresh Cilantro

Shopping List for Sausage Rolls

1 lb ground Beef

1 pack good Bacon, chopped pretty small

1 or 2 Onions

2 Eatwell Farm Eggs

1 cup Breadcrumbs

1 cup grated Cheddar Cheese 

1 or 2 TB fresh Sage, chopped

Freshly grated Nutmeg, do this to taste preference

2 sheets Puff Pastry- I use Trader Joe’s

1 extra Egg for Pastry Egg Wash

Shopping List for Green Sauce

Some Stock to cook the stems in, about 2 cups

1/4 cup Olive Oil + more for sauteeing

Juice of 1 Lemon, plus zest from about 1/2

Pinch or Red Pepper Flakes