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

*Items in Box for 2

Apricots or Strawberries- Set the bag out at room temperature, away from direct sunlight, heat, or moisture. Do not rinse until ready to eat. Use them within 2-3 days.

*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.

Peaches- Peaches are climacteric, which means they continue to ripen after picking and should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. After ripe, refrigerate as necessary to prevent spoiling. Will last up to a 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 the fridge up to one week. Don’t forget to use the ribs!

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

*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.

*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 the fridge and wash well. Should last about a week.

*Basil - Trim the ends and place basil in a glass containing about 1 inch of water; then cover with a loose-fitting plastic bag and leave at room temp. Replace the water whenever it gets cloudy. Should keep for about a week.

Parsley (THURSDAY ONLY)- 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.

Zucchini (WEDNESDAY ONLY)- Store zucchini unwashed in a perforated or loosely closed plastic bag for up to one week. Don't wash or cut up the zucchini until ready to use. To freeze zucchini for later use, wash and cut into 1-inch chunks before freezing in a zipper-topped freezer bag.

Radish- 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.

Onion- Store in a cool dry place out of the light. Lasts 2-3 months.

Potatoes- Store in a cool, dry, dark place. Should keep for a week or more easily. If you want to store them for longer, say 2 or 3 months, keep them between 45-55 degrees, again in a dry place out of the light.

2. THIS WEEK'S RECIPES

Black Rice and Soy Salad With Asian Dressing

Grilled Cabbage Wedges with Spicy Lime Dressing

Zucchini Cake With Ginger and Hazelnuts

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

Shopping list for: Black Rice and Soy Salad With Asian Dressing

3 cups cooked black rice 1 cup uncooked

1 red bell pepper, diced

⅓ cup walnut pieces

1 cup edamame, thawed

½ pound tofu

1 tablespoon soy sauce

2 tablespoons minced chives

¼ cup chopped cilantro

½ to ⅔ cup (to taste) sesame ginger vinaigrette

Shopping list for: Grilled Cabbage Wedges with Spicy Lime Dressing

1/4 cup lime juice (from about 3 limes)

1/4 cup extra-virgin olive oil

1 teaspoon fish sauce (suggested: Red Boat Fish Sauce)

2 cloves garlic, roughly chopped

1/4 cup cilantro leaves

1/2 teaspoon cayenne

1/4 teaspoon sugar

Grapeseed or canola oil

Shopping list for: Zucchini Cake With Ginger and Hazelnuts

2 cups flour, using the Eatwell Heirloom flour will produce a superior product that is a touch more hearty!

1 teaspoon baking soda

¾ teaspoon baking powder

1 ¼ cups sugar

2 large eggs

½ cup vegetable oil

⅓ cup orange juice

2 teaspoons orange zest

2 teaspoons peeled, grated ginger root

1 teaspoon vanilla extract

½ cup finely chopped hazelnuts

Shopping list for All Recipes