IN THE BOX:
* = Items in Box for 2
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.
*Carrots- Cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.
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.
*Chard- Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge. Keeps 2-3 days.
Chives- Wrap in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 week.
*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.
*Green Garlic- Green garlic should be stored in the refrigerator, where it will keep for 5-7 days. Wrap the green garlic in a damp paper towel and place it in a plastic bag; or for a non-plastic alternative, stick the green garlic in a tall glass with some water in the bottom.
*Kale or Mustard Greens- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.
*Mandarins- These juicy, freshly picked mandarins can be left out on the counter for a few days, but last up to two weeks if refrigerated.
Raisins- Store in a cool, dry place out of direct sunlight. Refrigeration is recommended in hot environments. Should last several weeks.
* Spring Onions- You can keep it on your counter for a couple of days or in the crisper in your fridge for up to 2 weeks.
RECIPES:
Mashed Carrots and Potatoes
Linguine With Chickpeas, Broccoli, Greens and Ricotta
Barley Soup with Greens, Fennel, Lemon and Dill
Shopping List:
Shopping list for Mashed Carrots and Potatoes
1 LB baking Potatoes, peeled and cut into chunks
2 TB Butter
Pinch Saffron, crumbled
Grated zest of 1/2 Lemon
¼ cup milk or crème fraîche
Shopping list for Linguine With Chickpeas, Broccoli, Greens and Ricotta
12 oz Linguine or Spaghetti
1 bunch Broccoli or Broccolini, trimmed and cut into thin florets (about 1 1/2 pounds), stems reserved for another use
1 (14-ounce) can Chickpeas, drained and rinsed
2 large Garlic cloves, thinly sliced
½ teaspoon Red-Pepper flakes
⅓ cup Extra-Virgin Olive Oil, plus more for drizzling
1 Lemon
2 tablespoons Unsalted Butter
8 ounces ricotta
Flaky Sea Salt
Shopping list for Barley Soup with Greens, Fennel, Lemon and Dill
8 cups (or more) Vegetable or Chicken Broth
1 cup (scant) Pearl Barley (about 6 ounces), rinsed
1 tsp (scant) fine Sea Salt, plus additional for sprinkling
2 TB Extra-Virgin Olive oil, plus additional for drizzling
5 cups spinach leaves (about 5 ounces)
1/2 cup chopped fresh dill
3 tablespoons chopped fresh mint
1 to 2 tablespoons fresh lemon juice
1 7-ounce package feta cheese, crumbled