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.

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. 

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.

Savoy Cabbage - Left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves before cooking.

Italian Parsley - Place in a glass with an inch of water in the fridge. Change water often. Can also be stored in a closed container in the fridge. Lasts up to one week.

Sweet 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. Lasts up to one week. 

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. 

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.

Pomelo and Mandarins - Keep in a dish on your counter of table. Eat when ripe.

2. This Week's Recipes (Links):

Cabbage, Onion and Sweet Pepper Tart with Whole Wheat Yeasted Olive Oil Pastry Crust

Creamed Leeks

Roast Dinner

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

Shopping List for Cabbage, Onion and Sweet Pepper Tart with Whole Wheat Yeasted Olive Oil Pastry Crust:

2 TB Extra Virgin Olive Oil
1 large Onion, finely chopped
Eatwell Farm Heirloom Tomato Salt to taste
2 Garlic cloves, minced
1 TB Tomato Paste
Freshly ground Pepper
4 Eatwell Farm Eggs
1/2 cup Milk
2 oz Gruyere Cheese, grated (1/2 cup)

2 tsp Active Dry Yeast
1/2 cup Lukewarm Water*
1/4 tsp Sugar
1 1/2 cups Eatwell Farm Heirloom Flour**
1/2 cup Unbleached Flour (more as needed)
3/4 tsp Salt

Shopping List for Creamed Leeks:

3 TB Butter
2 TB Flour
1 tsp Eatwell Farm Lemon Salt
Freshly ground Black Pepper
1 TB Eatwell Farm Verjuis
1/2 cup Milk, Half n Half or Cream
3/4 cup Leek cooking Water

Shopping List for Roast Dinner:

1 Pork Roast
Eatwell Farm Rosemary or Thyme Salt
Good Olive Oil
Eatwell Farm Smoked Chili OR Lemon Salt
Freshly ground Black Pepper

Shopping List for All Recipes:

2 TB + Extra Virgin Olive Oil

1 large Onion, finely chopped

Eatwell Farm Heirloom Tomato Salt, Lemon Salt, Rosemary Salt and

Smoked Chili Salt

2 Garlic cloves, minced

1 TB Tomato Paste

4 Eatwell Farm Eggs

1/2 cup Milk

1/2 cup Milk or 1/2 cup Half and Half

2 oz Gruyere Cheese, grated (1/2 cup)

2 tsp Active Dry Yeast

1/2 cup Lukewarm Water*

1/4 tsp Sugar

1 1/2 cups Eatwell Farm Heirloom Flour**

1/2 cup + 2 TB Unbleached Flour (more as needed)

3 TB Butter

1 TB Eatwell Farm Verjuis

1 Pork Roast