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 3-5 days.

Navel Oranges - These juicy, freshly picked oranges can be left out on the counter for a few days, but last up to two weeks if refrigerated.

Carrots - These come from Terra Firma Farm in Winters. We grow amazing tasting carrots here on our farm but the germination is sporadic because our soil is a little too heavy. I covet the field next to us as it has a nice sandy area. Forgive me. Store in the crisper wrapped to prevent drying out. Should last at least 7 days.

Bok Choy - This crunchy and tasty bok choy is amazing sautéed and adds a little something special to a soup or stir-fry. Store in a plastic bag in fridge up to one week. Don’t forget to use the ribs!

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 - 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.

Pomelo - Pomelos are the largest citrus fruit. Pomelos can be stored at room temperature for a couple of weeks or refrigerated for up to several weeks. Keep away from direct sunlight and heat.

Celeriac - A delicious form of celery that is pretty new to people's 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.

Lemons - This versatile fruit adds a great touch to winter greens and salads. It will store longer, several weeks, if wrapped and placed in crisper of the fridge, but if you are going to use it within a few days it can be stored on the counter.

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.

2. THIS WEEK'S RECIPES

Roasted Carrots with Carrot Top Pesto

Apple and Celeriac Salad

Popeye's Potion

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

Shopping list for: Roasted Carrots with Carrot Top Pesto

1 cup plus 2 tbsp. extra-virgin olive oil

1 1/2 lb. small carrots with green tops (2 carrots peeled, remaining carrots scrubbed and trimmed, leaving 1″ green tops, leaves and tender stems reserved)

2 1/2 tsp. sea salt

3 tbsp. unsalted butter

4 cloves peeled and crushed garlic

1/2 cup packed parsley leaves

1/2 cup walnuts

1/4 cup grated parmesan, plus more for garnish

8 oz. burrata or fresh mozzarella, drained

Shopping list for: Apple and Celeriac Salad

½ cup quinoa

3 tbsp white-wine vinegar

2 tbsp sugar

1 red onion, peeled and sliced very thinly

¼ cup olive oil

¼ cup lemon juice

2-3 granny smith apples

2 tsp poppy seeds

1 red chilli, sliced thinly on an angle

¼ cup coriander leaves, roughly chopped

Shopping list for: Popeye's Potion

3½ tbsp olive oil

¼ cup pine nuts, roughly chopped

1 tbsp sherry or red wine vinegar

¼ cup golden raisins

¼ tsp turmeric

½ cup Greek yogurt

1 onion, peeled and thinly sliced

2 garlic cloves, peeled and crushed

¼ tsp chilli flakes

½ tsp cumin seeds, lightly crushed

1 tbsp thyme leaves

Shopping list for all recipes: