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.

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.

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. 

Red Kale - 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.

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. 

Romanesco - Will last up to one week in a closed conatiner in the fridge, but has better flavor is consumed earlier

Gypsy or Bell Peppers - Only wash them right before you plan on eating them as wetness decreases storage time. Store in a cool room to use in a couple of days, place in the crisper if longer storage is needed. Keeps 1-2 weeks.

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). 

Radishes - 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. 

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

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

Butternut 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. 

Fuyu Persimmon - Store at room temperature

2. This Week's Recipes (Links):

Chicken With Kale Tajine

Cauliflower or Romanesco Couscous

Autumn Stratta

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

Shopping List for Chicken With Kale Tajine:

1 TB Butter
1 TB Olive Oil
One 5 lb Chicken, cut up into 8 to 10 pieces
2 cloves Garlic, minced
1 TB ground Cumin
2 tsp ground Coriander
2 tsp Salt
1 pinch of Saffron
2 cups of Eatwell Farm Chicken Stock

Shopping List for Cauliflower or Romanesco Couscous:

No list

Shopping List for Autumn Stratta:

4 cups of cubed old bread, crusts removed
6 Eatwell Farm Eggs
1 lb flavorful bulk sausage
1 cup half and half or whole milk
Parmesan cheese to top after baking

Shopping List for All Recipes:

1 TB Butter
1 TB Olive Oil
One 5 lb Chicken, cut up into 8 to 10 pieces
2 cloves Garlic, minced
1 TB ground Cumin
2 tsp ground Coriander
2 tsp Salt
1 pinch of Saffron
2 cups of Eatwell Farm Chicken Stock

4 cups of cubed old bread, crusts removed
6 Eatwell Farm Eggs
1 lb flavorful bulk sausage
1 cup half and half or whole milk
Parmesan cheese to top after baking