1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):

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.

Spinach - Store in the bag, unwashed, in the crisper. Take out what you plan on using and wash as you go. Will last several days

Red 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.

Broccoli or Romanesco - One of these will be in your box. We are working hard to make sure to not send you any aphids but as we do not spray; it is difficult at times. Please wash the produce carefully and let us know if there are any problems. We always replace anything not up to snuff. Place Broccoli in an open container in the fridge or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks. 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.

Green Kale and Collards - 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 and Collards do well in a cup of water on the counter or fridge. Do not wash until ready to use. Lasts about one week.

Green Onions - Place in a jar filled with an inch or two of water. Stand onions in the jar, cover the whole thing with a plastic bag, and keep it in the fridge. Stored this way, they stay crisp for about a week.

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.

Oranges (Twin Girls Farm) - Keep in a dish on your counter or table. Lasts one week.

Celery - I have to say that even I am impressed with the celery this year. It is not an easy crop to grow. It requires constant water and fertility. We supply the water but the soil microfauna seems to have been able to keep up releasing nutrients as demanded by the crop. This is not an easy task. Store in your crisper. Lasts one week.

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.

Apples (Hidden Star Orchards) - Apples last much longer if they are placed loosely in the bin of your refrigerator. Wrapping them in brown paper from grocery sacks will also help to keep in the moisture of the apple. Keep apples slightly apart from each other. Lasts up to 2 months.

2. THIS WEEK'S RECIPES (LINKS):

Broccoli Soufflé

Big Spinach Salad

Winter Soup with a bit of Beef

Red Cabbage

3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):

Shopping list for: Broccoli Soufflé

TB Butter

1 TB Extra Virgin Olive Oil

2 TB All-Purpose Flour

1 1/4 cups Milk

1 tsp Dijon Mustard

1/2 cup crumbled Goat Cheese

3 large Eatwell Eggs, separated

2 large Eatwell Egg Whites - to make a total of 5 egg whites

1/4 tsp Cream of Tartar

Shopping list for: Big Spinach Salad

Grated Parmesan

Balsamic Vinaigrette or your own favorite Salad Dressing

Shopping list for: Winter Soup with a bit of Beef

1/4 to 1/2 lb thinly sliced Beef

1 TB Toasted Sesame Oil

2 TB Soy Sauce

2 TB Fish Sauce

1 TB Mirin

1/4 tsp Red Pepper Flakes

3 cups Eatwell Farm Chicken Stock

Rice Noodles

Shopping list for: Red Cabbage

A good splash of Apple Cider Vinegar, probably at least 1/4 cup

1 pinch of ground Cloves

1 pinch of freshly ground Nutmeg

1 Bay Leaf

Some type of fat, I like bacon Fat, but a good oil is just fine

Shopping list for all recipes: