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

Pea Shoots - Pea shoots are the leaves and tendrils of pea plants. Place them inside a brown paper bag, or wrap them with paper towel, and place in the crisper drawer of your refrigerator. They should last 2 to 3 days.

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.

Romanesco - Will last up to one week in a closed container in the fridge, but has better flavor if consumed earlier.

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.

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.

Spring Onions - Spring onions are onions harvested at the immature stage, when they have just begun to form their bulb and are still green on top. Their flavor is a little milder since they haven't yet fully developed. Spring onions should be kept in a closed container, to prevent drying out, in the refrigerator and should last a couple of weeks.

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.

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.

2. THIS WEEK'S RECIPES

Ribollita, from Serious Eats

Madhur Jeffrey's Cabbage Poriyal

Indian Style Fragrant Rice (Rice Pilau)

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

Shopping list for: Ribollita, from Serious Eats

3 tablespoons olive oil

3 cloves garlic, smashed

1 leek, white and light green parts only, diced

4 large carrots, peeled and diced

2 1/2 cups peeled, seeded, and diced butternut squash

1 turnip, peeled and diced

3 large celery stalks, diced

1 bunch kale (stalks removed, and roughly chopped)

1 bouquet garni (herb bundle made from a few sprigs each of mixed herbs, such as parsley, oregano, thyme, rosemary, and bay leaf)

2 cups cooked beans, such as cannellini, navy, or cranberry, plus 1 cup bean-cooking liquid or water

½ loaf fresh or stale rustic crusty bread, cut into 1-inch cubes

Grated Parmigiano Reggiano, for serving (optional)

Extra virgin olive oil for drizzling on top

Shopping list for: Madhur Jeffrey's Cabbage Poriyal

1/4 cup vegetable oil

1/2 teaspoon cumin seeds

½ teaspoon coriander seeds

½ tsp fennel seed

1 teaspoon mustard seeds (if you have them)

1 tbsp finely chopped garlic

1 tbsp grated ginger

1 teaspoon sesame seeds

1/4 teaspoons cayenne pepper

1 tablespoon lemon juice

1/2 teaspoon garam masala

Shopping list for: Indian Style Fragrant Rice (Rice Pilau)

2 cups basmati or jasmine rice

1 tbsp butter

4 cardamom pods

8 whole cloves

1 cinnamon stick

3 cups chicken stock, vegetable stock, or water

Shopping list for all recipes:

3 tablespoons olive oil; plus Extra virgin olive oil for drizzling on top

3 cloves garlic; plus 1 tbsp finely chopped garlic