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

Cauliflower or Romanesco - Will last a while in a closed container in the fridge, but some say it has the best flavor the day it's brought home.

Fennel - If used within a couple days, 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.

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.

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.

Stir Fry Mix - These baby mixed greens can be stored by lining a storage container with paper towels, place the mixed greens on top, and cover with another layer of paper towels and lock the lid. Make sure there is plenty of space and the greens are not jam-packed in there. Will last up to one week.

Lettuce - Keep damp in an airtight container in the fridge. Keeps for one week.

Radishes - Store radishes in a plastic bag in the crisper of the refrigerator and they should keep for at least a week. If your radishes have leaves attached, it is best to remove them, as they tend to leach moisture from the root.

Navel Oranges (Twin Girls) - Keep in a dish on your counter or table. Lasts 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). Will last at least a 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.

Celeriac - A delicious form of celery that is pretty new to peoples kitchens. Peel, chop and cook with potatoes, mash the lot with more butter and cream than your mother would. Cool and damp is best, so an outdoor, shady vegetable rack is good and the bottom of your fridge even better. Healthy celeriac should keep, unwrapped, for several weeks without any significant loss of quality. Even when cut in half, they will still keep for a week or more, though you may need to shave off a layer to refresh the surface.

Sweet Potatoes - Store in a cool, dark, well‐ventilated place. Never refrigerate ‐ sweet potatoes don't like the cold. Lasts up to 3 weeks if stored properly.

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

Sautéd Cauliflower And Herbed Wheat Berries Salad

Cauliflower Salad w/ Cider-Yogurt Dressing

A Cheesy Cauliflower Pasta That's Anything But Boring

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

Shopping list for: Sautéd Cauliflower And Herbed Wheat Berries Salad

½ C Eatwell Farms Wheat Berries or pearl barley

1 T finely grated lemon zest

3 T fresh lemon juice

3 T White Wine Vinegar

2 T mayonnaise

1 T Dijon mustard

¾ C olive oil, 2 T reserved to sauté Cauliflower

1 15-ounce jar gigante beans, rinsed (Annalisa is a brand I find at Rainbow)

½ C Chopped Celery, Leaves reserved

2 T fresh tarragon leaves, divided (may sub fried fresh sage or rosemary)

Shopping list for: Cauliflower Salad w/ Cider-Yogurt Dressing

1 Head Radicchio, thinly sliced

1 C Celery, Diced

5 Scallions, Diced

1/2 Cup Golden Raisins

1/2 Cup Shelled Pistachios, Toasted

1 garlic clove, finely smashed or microplaned

¾ cup plain Greek yogurt

3 T apple cider vinegar

1/4 C olive oil

2 t Dijon Mustard

Shopping list for: A Cheesy Cauliflower Pasta That's Anything But Boring

6 garlic cloves, skin on

olive oil

red chili flakes

1 cup grated Parmesan

3 T butter

2 T toasted pine nut or pipits

1/2 C toasted bread crumbs

1 lb short pasta (like cavatelli)

Lemon zest

Shopping list for all recipes:

½ C Eatwell Farms Wheat Berries or pearl barley

1 T finely grated lemon zest; plus some for salad and pasta

3 T fresh lemon juice

3 T White Wine Vinegar

2 T mayonnaise

1 T Dijon mustard; plus 2 t Dijon Mustard

¾ C olive oil, 2 T reserved to sauté Cauliflower; plus 1/4 C olive oil; plus some for pasta

1 15-ounce jar gigante beans, rinsed (Annalisa is a brand I find at Rainbow)

½ C Chopped Celery, Leaves reserved; plus 1 C Celery, Diced