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):

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.

Spinach - Store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.

Dill - Wrap in a dry paper towel and store in a plastic bag. Keeps well in your fridge up to 10 days. 

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

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

Tokyo Turnips - Remove the greens (store separately) same as radishes and beets, store them in an open container with a moist cloth. Lasts up to a week.

Onions - Store in a cool dry place out of the light.

Carrots (Terra Firma) - Store in your crisper in a plastic bag. Should last 2 weeks. 

Mandarins - Leave out on the counter until ripe. Then eat 'em!

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.

Raisins (Capay Canyon Ranch) - Store in a dry place out of direct sunlight. 

2. This Week's Recipes (Links):

Butternut Squash Ricotta Casserole

Eatwell Farmhouse Kitchen Ramen

Arugula, Feta and Dill Frittata

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

Shopping List for Butternut Squash Ricotta Casserole:

4TB Butter
3TB Flour
2 cups Whole Milk
1 pint of Ricotta
Chopped Walnuts to top or Buttered Breadcrumbs

Shopping List for Eatwell Farmhouse Kitchen Ramen:

4 pieces of Kombu
2 QTs of Water
1 TB Olive Oil
1 TB Toasted Sesame Oil OR for the meat version use Pork Fat or Chicken Fat
2 cups good Vegetable Broth OR 2 cups Eatwell Farm Chicken Stock OR 2 cups good Beef Stock
3 Garlic cloves, minced
1 1/2” piece of fresh Ginger, sliced
2 TB Soy Sauce
2 tsp Chili Paste

For the Meat Version
1 Chicken Breast, skin on or a couple of good pieces of Pork Belly

For the Vegetarian Version
8 oz Tofu
1 TB Sesame Oil
2 TB Miso

Shopping List for Arugula, Feta and Dill Frittata:

9 Eatwell Farm Eggs
3 TB freshly grated Parmesan
3 oz Feta cheese, crumbled (about 2/3 cup)
2 TB Olive Oil
1 clove Garlic, minced

Shopping List for All Recipes:

4TB Butter
3TB Flour
2 cups Whole Milk
1 pint of Ricotta
Chopped Walnuts to top or Buttered Breadcrumbs

4 pieces of Kombu
3 TB Olive Oil
1 TB Toasted Sesame Oil OR for the meat version use Pork Fat or Chicken Fat
2 cups good Vegetable Broth OR 2 cups Eatwell Farm Chicken Stock OR 2 cups good Beef Stock
4 Garlic cloves, minced
1 1/2” piece of fresh Ginger, sliced
2 TB Soy Sauce
2 tsp Chili Paste
1 Chicken Breast, skin on or a couple of good pieces of Pork Belly
8 oz Tofu
1 TB Sesame Oil
2 TB Miso
8 oz of Ramen Noodles

9 Eatwell Farm Eggs
3 TB freshly grated Parmesan
3 oz Feta cheese, crumbled (about 2/3 cup)