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.

Tatsoi - Store in the bag in the crisper, unwashed until ready to use. Lasts 3 to 5 days.

Kale and 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. Do not wash until ready to use.

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

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!

2. This Week's Recipes (Links):

Broccoli and Romanesco Puree

Bratwurst and Red Cabbage

Tatsoi, Mizuna and Edamame Salad with Sesame Dressing

Azorean Kale, Sausage and Bean Soup

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

Shopping List for Broccoli and Romanesco Puree: 

3 TB Extra Virgin Olive Oil
4 Garlic cloves, thinly slice
1/2 cup plus 2 TB Water
Coarse Salt
1/2 cup Whole Milk
1/2 cup Heavy Cream
1/2 cup plus 2 TB freshly grated Parmigiano-Reggiano, plus more for sprinkling
Freshly ground Black Pepper, to taste

Shoping List for Bratwurst and Red Cabbage:

1 lb uncured Bratwurst
2 TB Olive Oil
1 12 oz bottle Pilsner or Lager, divided
1 medium Red Beet, peeled, coarsely grated
Salt and freshly ground Black Pepper
1/2 cup Apple Cider Vinegar
1 TB light Brown Sugar
1/4 tsp ground Allspice
Freshly grated horseradish (for serving)

Shopping List for Tatsoi, Mizuna and Edamame Salad with Sesame Dressing:

Sesame Dressing:
3 TB Roasted Sesame Oil
2 TB Tahini
2 TB Seasoned Rice Wine Vinegar
1 TB low-sodium Soy Sauce
Salad
1 1/2 cups frozen shelled Edamame, thawed
2 cups Mizuna you might consider using Arugula and some of the Mustard instead
1 Cucumber, peeled and sliced, Try using some of the Turnips instead of the Cucumber
1 8 oz pkg baked Teriyaki Tofu, cubed
1 Green Onion, sliced you can use the tops from the onion in this week’s share
Toasted Sesame Seeds

Shopping List for Azorean Kale, Sausage and Bean Soup:

1 1/4 cups dried Red Kidney Beans, picked over, rinsed and soaked overnight in water to cover by 3” OR use canned beans at about twice the amount (approximately 2 15 oz cans of beans)
2 TB Olive Oil, or more if needed
12 oz Chourico, Linguica, or dry-cured smoked Spanish Chorizo, cut into 1/4 inch coins
2 large Yellow Onions, chopped
1 Bay Leaf
3 Garlic Cloves, minced
1/2 tsp crushed Red Pepper Flakes
4 cups Beef Stock
1 1/2 lbs Red Potatoes, peeled and cut into 1/2 inch cubes
Salt and freshly ground Black Pepper

Shopping List for All Recipes:

3 TB Extra Virgin Olive Oil
4 Garlic cloves, thinly slice
1/2 cup plus 2 TB Water
Coarse Salt
1/2 cup Whole Milk
1/2 cup Heavy Cream
1/2 cup plus 2 TB freshly grated Parmigiano-Reggiano, plus more for sprinkling
Freshly ground Black Pepper, to taste

1 lb uncured Bratwurst
4 TB Olive Oil
1 12 oz bottle Pilsner or Lager, divided
1 medium Red Beet, peeled, coarsely grated
Salt and freshly ground Black Pepper
1/2 cup Apple Cider Vinegar
1 TB light Brown Sugar
1/4 tsp ground Allspice
Freshly grated horseradish (for serving)
3 TB Roasted Sesame Oil
2 TB Tahini
2 TB Seasoned Rice Wine Vinegar
1 TB low-sodium Soy Sauce
1 1/2 cups frozen shelled Edamame, thawed
2 cups Mizuna you might consider using Arugula and some of the Mustard instead
1 Cucumber, peeled and sliced, Try using some of the Turnips instead of the Cucumber
1 8 oz pkg baked Teriyaki Tofu, cubed
1 Green Onion, sliced you can use the tops from the onion in this week’s share
Toasted Sesame Seeds

1 1/4 cups dried Red Kidney Beans, picked over, rinsed and soaked overnight in water to cover by 3” OR use canned beans at about twice the amount (approximately 2 15 oz cans of beans)
12 oz Chourico, Linguica, or dry-cured smoked Spanish Chorizo, cut into 1/4 inch coins
2 large Yellow Onions, chopped
1 Bay Leaf
3 Garlic Cloves, minced
1/2 tsp crushed Red Pepper Flakes
4 cups Beef Stock
1 1/2 lbs Red Potatoes, peeled and cut into 1/2 inch cubes
Salt and freshly ground Black Pepper