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

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.

Turnips - If the turnips came with tops (the leaves still on), and you plan on using the tops, cut off the leaves, bag them separately, and refrigerate the roots unwashed in a plastic bag. They should keep anywhere from 1 to 2 weeks in the refrigerator. Eat the leaves within 3 days.

Savoy 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.

Red 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.

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.

Daikon - 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.

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):

Butternut Squash Tacos

Creamy Turnip Soup

Broccoli or Romanesco Pot Pie

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

Shopping List for: Butternut Squash Tacos

1 TB Olive Oil

1 clove garlic, minced

1/4 tsp coriander powder

1/4 tsp oregano

1/2 tsp cumin

1/2 tsp chili powder

2 TB Amarillo Sauce or Chipotle Sauce

1/2 cup water, veg stock or bean water

Shopping List for: Creamy Turnip Soup

2 to 3 TB Butter

2 cups Eatwell Farm Chicken Stock or your own good Veggie Broth

2 cups Milk

Lemon Zest, to taste

Shopping List for: Broccoli or Romanesco Pot Pie

2 TB Butter

3 TB Oil (use an oil that doesn't have much flavor like an organic Sunflower or Safflower)

6 TB All-Purpose Flour, plus 2 cups

3 cups hot Vegetable Water OR Vegetable Broth

1/2 lb grated Sharp Cheddar, plus 1/2 grated Sharp Cheddar Cheese

1/2 tsp Mustard Powder

1/2 tsp Paprika

Pinch of Cayenne

1 1/2 tsp Baking Powder

1/2 tsp Baking Soda

5 TB cold unsalted Butter, cubed

1/2 cup well shaken Buttermilk

Shopping List for all Recipes