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.
*Celeriac or celery- 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
*Radishes- Cover the radishes with another damp paper towel in an airtight container so they stay moist and last longer. Last between 5 days to a week.
Raisins- Store in a cool, dry place out of direct sunlight. Refrigeration is recommended in hot environments. Should last several weeks.
*Sage or Rosemary- Wrap in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 week. Can also be hung to dry and will last several months.
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:
Swiss Chard Malfatti With Sage Brown Butter
Okonomiyaki (Japanese Pancake)
SHOPPING LIST (ASSUMES YOU HAVE SALT, PEPPER, & WATER):
Shopping list for Pickled Fennel with Rosemary
1/2 cup unseasoned Rice Vinegar
1/3 cup Sugar
1 tablespoon White Wine Vinegar
2 small dried hot Chiles, such as Arbol
Shopping list for Swiss Chard Malfatti With Sage Brown Butter
1/2 stick Unsalted Butter, divided
3/4c up Whole-Milk Ricotta, drained
3 large EggS
2 TB All-Purpose Flour plus more
Finely grated Parmesan
Shopping list for Okonomiyaki (Japanese Pancake)
2 Large Eggs
1 1/2 TB Soy Sauce
1 TB Toasted Sesame Oil
3/4 to 1 cup All-Purpose Flour
1 Carrot
3 Green Onions
2 TB Oil for frying
For The Sauce:
1/4 cup Mayonnaise
2 TB Sriracha
1/2 TB Sesame Seeds
2 Green Onions