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

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.

Mandarins (Eatwell or Bill Crepps - Not Certified Organic) - Some of these delicious little cuties are from our friend Bill Crepps at Everything Under the Sun in Winters. His fruit is no longer certified organic because of the paperwork load and expense. These make a great afternoon snack or a great addition to a salad. They will keep a day or two at room temperature and up to a week in the crisper drawer of the refrigerator.

Dill - A delicious mediterranean herb that is well suited to our climate. Store in the fridge. Should last up to 7 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.

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

Celery - This 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. Should last up to a week.

Red Kale - These luscious green leaves are a great source of beta carotene, vitamin C, and calcium. The colder it gets, the more frost we have, the darker the color in the leaves, and the sweeter they become. Store in fridge and wash well. Should last about a week.

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

Romanesco (or Broccoli) - Will last up to one week in a closed container in the fridge, but has better flavor if consumed earlier. Rinse before preparing.

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

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.

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.

Butternut Squash - Store in a cool, dark, well ventilated place. Many growers say winter squash gets sweeter if they're stored for a week or so before eaten. Will last several weeks.

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

Everyday Ginger Cake

Haricots Verts and Freekeh with Minty Tahini Dressing

Herby Black Rice Salad with Radishes and Ricotta Salata

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

Shopping list for: Everyday Ginger Cake

2 Eggs

½ Cup Packed Brown Sugar

¼ Cup Molasses (any kind)

⅔ Cup Vegetable Oil (or coconut or peanut or olive, whatever you got will work)

5 oz. Grated Root Vegetable (beet, carrot, turnip or sweet potato all work great)

¼ Cup finely chopped candied ginger

1 ½ Cup Whole Wheat Flour

2 Teaspoons Baking Powder

1 Teaspoon Baking Soda

2 Teaspoons Ground Ginger

Shopping list for: Haricots Verts and Freekeh with Minty Tahini Dressing

¼ cup cracked or uncracked freekeh, rinsed (can substitute Wheat Berries)

1 pound haricots verts (thin lovely green beans), trimmed

1 small garlic clove, finely grated

2 tablespoons fresh lemon juice

2 tablespoons olive oil

2 tablespoons tahini

½ teaspoon dried mint

½ teaspoon pure maple syrup

¼ cup coarsely chopped walnuts

¼ cup fresh cilantro leaves

¼ teaspoon Aleppo pepper or crushed red pepper flakes

Shopping list for: Herby Black Rice Salad with Radishes and Ricotta Salata

½ cup olive oil

¼ cup Sherry vinegar or red wine vinegar

1 cup black rice

2 ounces ricotta salata (salted dry ricotta), thinly sliced

¼ cup chopped unsalted, roasted almonds

2 tablespoons chopped fresh garlic chives (or regular if your not shopping at xmas eve market)

Shopping list for all recipes: