What’s in my box this week?

Click on your delivery date to see what is in your box this week. Note that the web site is updated daily to reflect the NEXT day’s deliveries but before that, will show the information from the previous week. You can check an earlier day in the week to get an idea of what will be in your box, but the contents of your box may be different as the box contents frequently change between days.

*Click on produce above for Recipes

Veggie Tips

Broccoli – We get multiple harvests off of each broccoli plant. It first produces a large head and then after that is harvested, the plants send out smaller shoots, which is what is in your box this week. Broccoli is great roasted (add daikon!), steamed (basic instructions here, and you can also make a pasta sauce), blanched (then make tots or a salad!), stir-fried, sauteed, added to soups, broiled, grilled, or raw. Lots of broccoli recipes on our website, and consider adding it to this leek/rice dish. Store broccoli in the refrigerator in a bag, with additional storage tips here.

Cauliflower – We are so excited to have cauliflower for you! You’ll be getting purple cauliflower this week. It’s a beautiful color, but unfortunately tends to bruise easily. We’re harvesting the heads with lots of leaves to protect the florets, but if you see any dark spots, that’s a result of bruising and oxidation; it’s not mold! Cauliflower is so versatile; it can be roasted, blanched, pickled, steamed, sautéed or even eaten raw (some of us just like snacking on it plain, but you can also make a shaved salad, or mix it with greens, like this one or this one). Roasting brings out its sweet side and you can add any seasonings: enjoy plain or add ingredients, like this roasted salad.  Last year CSA members recommended this “rice” pilaf recipe and this recipe for char siu cauliflower. What are your favorite ways to eat cauliflower? We have a few recipes on our website and some of our other favorite sites have a plethora of tasty and delicious ideas – see here, here, or here for more ideas. Store in the refrigerator in a bag, loosely covered with some airflow. You should use the leaves and stems too. Try roasting them, or make a curry, or add them in with the florets to whatever you’re making. Stems and the thick base of the leaves will require longer cooking times and ends of the leaves need less.

Leeks – Be sure to rinse well, or put cut leeks in a bowl of water to remove the dirt and grit that can get stuck between the leaves (more cutting and cooking advice here). Leeks are so versatile and can be used as the base for cooking any dish, but they can also feature more prominently – like in the Recipe of the Week, or pasta. See the many great ideas on our website and you can also learn more about our leeks here. They are great in soup (here’s one with squash and you can use cauliflower too, like this one or this one)! We love caramelized or braised leeks and they can also be grilled (add to a radicchio salad), pickled, sautéed (add to salad dressing, radicchio pasta, or a mizuna salad), or roasted (eat with broccoli!). People often don’t cook with the tougher green tops but don’t discard. You can braise them or save for veggie stock or make leek oil to drizzle over soups, stews, bread, or roasted veggies! Store leeks in the refrigerator, wrapped in a bag to retain moisture (and to prevent your refrigerator from smelling like leeks) where they’ll last for two weeks or so.

Mizuna – Mizuna is a member of the mustard family but is much more mild and sweet than some of the other mustard varieties. We grow green and purple. It is often incorporated into salad mixes and enjoyed raw (it would go great with roasted cauliflower, roasted squash or oranges) but can also be cooked. In Japan, it’s rarely eaten raw and instead is usually stir-fried, sautéed, simmered, added to soups, or pickled. When using in hot dishes, the leaves should be added at the end of cooking so they can wilt. You can substitute mizuna for arugula in any recipe – see our website for ideas. Like spinach or arugula, mizuna will shrink quite a bit when cooked. Store in the refrigerator in a bag.

Oranges – Full Belly Farm navel oranges. They’re best stored in the refrigerator (in a bag and/or your crisper drawer) for maximum freshness, but are fine on the counter (out of direct sunlight) for a few days. They’re excellent snacking oranges or added to salads, but if you don’t like them fresh you can use them (and/or the zest!) for baked goods. If you’d like more oranges, we have bulk bags available in the CSA member shop.

Radicchio – Radicchio is a chicory, related to escarole and lettuce. There are many varieties – check out a few of them here! You’ve likely seen the burgundy and white variety (looks like red cabbage) in lettuce mixes but the type we’re growing this year is a beautiful speckled variety called Bel Fiorre, a type of Variegato di Lusia radicchio. Radicchio is traditional to Italy where it is eaten raw and cooked. These greens are on the bitter side and pair well with ingredients that are sweet, acidic, and/or fatty – cheese, nuts, olives, citrus (in the dressing or in the salad), sweet potato, and more. Don’t fear the bitterness, you can temper it with cooking: roast, grill, sauté (plain or add to pasta), braise, or add to soup. Combine it with other items in your box, like squash, leeks (risotto, pasta), cauliflower (roasted or raw), or mizuna (in a salad). You can find a few more ideas here, here, and here. Store radicchio like you would lettuce; we recommend in a plastic bag and definitely in the refrigerator. For those who want to learn more, and for more recipes, check out this zine from the Culinary Breeding network.

Sweet Dumpling Squash – Sweet dumpling squash have the shape of a carnival or acorn squash (perfect for stuffing) and the sweet, nutty flavor of an acorn or delicata. The skin is edible, though it can be a little tough, but they’re also tricky to peel, so cooking with the skin on is easiest. Like all squash, they are great roasted – wedges, quarters, halves and make a great side, or addition to a salad (including with radicchio or mizuna). You can also make soup: like minestrone, with apples, coconut milk, curry powder, or spices. Dessert is an option too, like these bars. Or make your favorite acorn, delicata, or carnival squash recipe and just substitute in your sweet dumpling squash. We’ve got lots of squash recipes on our website.

*Click on produce above for Recipes

Veggie Tips

Acorn Squash – Their shape is perfect for stuffing whether sweet (like yogurt and spices), or savory! Like any winter squash, they make great soup (this squash-only one, this one with herbs, kimchi, or caramelized onions) and they are great roasted either halved, or cut into rings, wedges, or cubes. They can be microwaved too. No need to remove the peel before cooking. Roasted squash is a good addition to salad, chili, or pasta (lasagne too). Or make salsa, risotto, dip, dal, curry, or muffins! You can roast the seeds too. Store in a cool, dry place, not in the refrigerator, unless it’s got a scratch or ding that might make it go bad quickly. Additional recipe ideas here and here, plus we have LOTS of squash recipes on our website.

Broccoli – We get multiple harvests off of each broccoli plant. It first produces a large head and then after that is harvested, the plants send out smaller shoots, which is what is in your box this week. Broccoli is great roasted (add daikon!), steamed (basic instructions here, and you can also make a pasta sauce), blanched (then make tots or a salad!), stir-fried, sauteed, added to soups, broiled, grilled, or raw. Lots of broccoli recipes on our website. Store broccoli in the refrigerator in a bag, with additional storage tips here.

Dill – Dill is a great herb that’s easy to use up in one particularly herb-heavy dish like kuku sabzi, a dill pesto, yogurt sauce, or add to rice. If you’re using small amounts, the best way to keep it fresh is to store it in the refrigerator in a glass of water covered with a bag, or with a paper towel in a plastic bag. Don’t wash the dill until you’re going to use it; excess moisture will make it go bad. If you really want to extend the time you have for your dill, you can dry or freeze it. Dill goes well with everything in your box! Maybe make daikon pickles? Additional ideas can be found on our herb page or on this list.

Karinata Kale – This beautiful purple kale is a cross between mustard greens and kale with a unique taste. We’re one of only three farms (that we know of) that grow it! Use as you would any kale or mustard green (like in this salad with acorn squash), but beware that it may stain your food purple! We’ve got many kale recipe ideas on our website.  Store in the refrigerator in a bag to keep from wilting.

Napa Cabbage – Napa cabbage is softer and sweeter than green cabbage, more similar to bok choi, thus is a great option for raw dishes, especially slaw (add oranges) or a salad, like the Recipe of the Week. You can use it in any “regular” cabbage recipe (ideas here on our website) just cook it for less time or use a choi recipe. You could even substitute it for romaine lettuce. But it can be fun to make something specific to Napa cabbage, and options abound. Some ideas: soups and stir-fries (add other greens too), braised with mushrooms, with noodles, okonomiyaki (Japanese savory pancakes) or baechujeon (Korean pancakes), Caesar salad, a wedge salad, fried rice, biryani, blackened with miso or butter sauce, roasted (add daikon!), with beans and cilantro, kimchi (with your daikon!), or a quick pickle (Japanese or Taiwanese). There are even more ideas on this list. It can last for about two weeks if stored in a bag in the fridge. If you use your cabbage for multiple dishes, you can peel leaves off the outside or cut, but make sure to wrap it up well before returning to the fridge.

Oranges – Full Belly Farm navel oranges. They’re best stored in the refrigerator (in a bag and/or your crisper drawer) for maximum freshness, but are fine on the counter (out of direct sunlight) for a few days. They’re excellent snacking oranges or added to salads, but if you don’t like them fresh you can use them (and/or the zest!) for baked goods.

White Daikon – Don’t be intimidated by daikon. It’s a member of the radish family and you can use it anywhere you’d use its smaller cousins (“regular” radishes, or watermelon daikon). They can grow to be quite large and are difficult to get out of the ground whole, especially in soils that contain more clay, like ours, so you might get a root that’s missing the bottom. Daikon is the white part of the pickle included in a bahn mi sandwich, the main component in the popular dim sum dish lo bak go (here’s one of many recipes), kkakdugi (daikon-only kimchi), and the yellow takuan Japanese pickled radish (quick pickled or fermented). You can also add it to kimchi or kraut. It commonly appears in Japanese (ideas here), Korean (salad or pancakes) and Indian cooking (it’s called “mooli” – make curry). You can eat it raw in a salad, like the Recipe of the Week, or grated plain or thinly sliced and added to greens or broccoli. Or cook it! Make it in miso soup, charred, boiled, stir-fried (with broccoli or Napa cabbage – substitute it for bok choi), braised with miso or orange juice, mashed, or roasted (as “fries”, cubes, wedges, or with cabbage). Combine daikon with potatoes or substitute daikon for potatoes. Additional ideas here, or here, or on our website.

*Click on produce above for Recipes

Veggie Tips

Acorn Squash – Their shape is perfect for stuffing whether sweet (like yogurt and spices), or savory! Like any winter squash, they make great soup (this squash-only one, this one with herbs, kimchi, or caramelized onions) and they are great roasted either halved, or cut into rings, wedges, or cubes. They can be microwaved too. No need to remove the peel before cooking. Roasted squash is a good addition to salad, chili, or pasta (lasagne too). Or make salsa, risotto, dip, dal, curry, or muffins! You can roast the seeds too. Store in a cool, dry place, not in the refrigerator, unless it’s got a scratch or ding that might make it go bad quickly. Additional recipe ideas here and here, plus we have LOTS of squash recipes on our website.

Broccoli – We get multiple harvests off of each broccoli plant. It first produces a large head and then after that is harvested, the plants send out smaller shoots, which is what is in your box this week. Broccoli is great roasted (add daikon!), steamed (basic instructions here, and you can also make a pasta sauce), blanched (then make tots or a salad!), stir-fried, sauteed, added to soups, broiled, grilled, or raw. Lots of broccoli recipes on our website. Store broccoli in the refrigerator in a bag, with additional storage tips here.

Dill – Dill is a great herb that’s easy to use up in one particularly herb-heavy dish like kuku sabzi, a dill pesto, yogurt sauce, or add to rice. If you’re using small amounts, the best way to keep it fresh is to store it in the refrigerator in a glass of water covered with a bag, or with a paper towel in a plastic bag. Don’t wash the dill until you’re going to use it; excess moisture will make it go bad. If you really want to extend the time you have for your dill, you can dry or freeze it. Dill goes well with everything in your box! Maybe make daikon pickles? Additional ideas can be found on our herb page or on this list.

Karinata Kale – This beautiful purple kale is a cross between mustard greens and kale with a unique taste. We’re one of only three farms (that we know of) that grow it! Use as you would any kale or mustard green (like in this salad with acorn squash), but beware that it may stain your food purple! We’ve got many kale recipe ideas on our website.  Store in the refrigerator in a bag to keep from wilting.

Napa Cabbage – Napa cabbage is softer and sweeter than green cabbage, more similar to bok choi, thus is a great option for raw dishes, especially slaw (add oranges) or a salad, like the Recipe of the Week. You can use it in any “regular” cabbage recipe (ideas here on our website) just cook it for less time or use a choi recipe. You could even substitute it for romaine lettuce. But it can be fun to make something specific to Napa cabbage, and options abound. Some ideas: soups and stir-fries (add other greens too), braised with mushrooms, with noodles, okonomiyaki (Japanese savory pancakes) or baechujeon (Korean pancakes), Caesar salad, a wedge salad, fried rice, biryani, blackened with miso or butter sauce, roasted (add daikon!), with beans and cilantro, kimchi (with your daikon!), or a quick pickle (Japanese or Taiwanese). There are even more ideas on this list. It can last for about two weeks if stored in a bag in the fridge. If you use your cabbage for multiple dishes, you can peel leaves off the outside or cut, but make sure to wrap it up well before returning to the fridge.

Oranges – Full Belly Farm navel oranges. They’re best stored in the refrigerator (in a bag and/or your crisper drawer) for maximum freshness, but are fine on the counter (out of direct sunlight) for a few days. They’re excellent snacking oranges or added to salads, but if you don’t like them fresh you can use them (and/or the zest!) for baked goods.

White Daikon – Don’t be intimidated by daikon. It’s a member of the radish family and you can use it anywhere you’d use its smaller cousins (“regular” radishes, or watermelon daikon). They can grow to be quite large and are difficult to get out of the ground whole, especially in soils that contain more clay, like ours, so you might get a root that’s missing the bottom. Daikon is the white part of the pickle included in a bahn mi sandwich, the main component in the popular dim sum dish lo bak go (here’s one of many recipes), kkakdugi (daikon-only kimchi), and the yellow takuan Japanese pickled radish (quick pickled or fermented). You can also add it to kimchi or kraut. It commonly appears in Japanese (ideas here), Korean (salad or pancakes) and Indian cooking (it’s called “mooli” – make curry). You can eat it raw in a salad, like the Recipe of the Week, or grated plain or thinly sliced and added to greens or broccoli. Or cook it! Make it in miso soup, charred, boiled, stir-fried (with broccoli or Napa cabbage – substitute it for bok choi), braised with miso or orange juice, mashed, or roasted (as “fries”, cubes, wedges, or with cabbage). Combine daikon with potatoes or substitute daikon for potatoes. Additional ideas here, or here, or on our website.

*Click on produce above for Recipes

Veggie Tips

Acorn Squash – Their shape is perfect for stuffing whether sweet (like yogurt and spices), or savory! Like any winter squash, they make great soup (this squash-only one, this one with herbs, kimchi, or caramelized onions) and they are great roasted either halved, or cut into rings, wedges, or cubes. They can be microwaved too. No need to remove the peel before cooking. Roasted squash is a good addition to salad, chili, or pasta (lasagne too). Or make salsa, risotto, dip, dal, curry, or muffins! You can roast the seeds too. Store in a cool, dry place, not in the refrigerator, unless it’s got a scratch or ding that might make it go bad quickly. Additional recipe ideas here and here, plus we have LOTS of squash recipes on our website.

Broccoli – We get multiple harvests off of each broccoli plant. It first produces a large head and then after that is harvested, the plants send out smaller shoots, which is what is in your box this week. Broccoli is great roasted (add daikon!), steamed (basic instructions here, and you can also make a pasta sauce), blanched (then make tots or a salad!), stir-fried, sauteed, added to soups, broiled, grilled, or raw. Lots of broccoli recipes on our website. Store broccoli in the refrigerator in a bag, with additional storage tips here.

Dill – Dill is a great herb that’s easy to use up in one particularly herb-heavy dish like kuku sabzi, a dill pesto, yogurt sauce, or add to rice. If you’re using small amounts, the best way to keep it fresh is to store it in the refrigerator in a glass of water covered with a bag, or with a paper towel in a plastic bag. Don’t wash the dill until you’re going to use it; excess moisture will make it go bad. If you really want to extend the time you have for your dill, you can dry or freeze it. Dill goes well with everything in your box! Maybe make daikon pickles? Additional ideas can be found on our herb page or on this list.

Karinata Kale – This beautiful purple kale is a cross between mustard greens and kale with a unique taste. We’re one of only three farms (that we know of) that grow it! Use as you would any kale or mustard green (like in this salad with acorn squash), but beware that it may stain your food purple! We’ve got many kale recipe ideas on our website.  Store in the refrigerator in a bag to keep from wilting.

Napa Cabbage – Napa cabbage is softer and sweeter than green cabbage, more similar to bok choi, thus is a great option for raw dishes, especially slaw (add oranges) or a salad, like the Recipe of the Week. You can use it in any “regular” cabbage recipe (ideas here on our website) just cook it for less time or use a choi recipe. You could even substitute it for romaine lettuce. But it can be fun to make something specific to Napa cabbage, and options abound. Some ideas: soups and stir-fries (add other greens too), braised with mushrooms, with noodles, okonomiyaki (Japanese savory pancakes) or baechujeon (Korean pancakes), Caesar salad, a wedge salad, fried rice, biryani, blackened with miso or butter sauce, roasted (add daikon!), with beans and cilantro, kimchi (with your daikon!), or a quick pickle (Japanese or Taiwanese). There are even more ideas on this list. It can last for about two weeks if stored in a bag in the fridge. If you use your cabbage for multiple dishes, you can peel leaves off the outside or cut, but make sure to wrap it up well before returning to the fridge.

Oranges – Full Belly Farm navel oranges. They’re best stored in the refrigerator (in a bag and/or your crisper drawer) for maximum freshness, but are fine on the counter (out of direct sunlight) for a few days. They’re excellent snacking oranges or added to salads, but if you don’t like them fresh you can use them (and/or the zest!) for baked goods.

White Daikon – Don’t be intimidated by daikon. It’s a member of the radish family and you can use it anywhere you’d use its smaller cousins (“regular” radishes, or watermelon daikon). They can grow to be quite large and are difficult to get out of the ground whole, especially in soils that contain more clay, like ours, so you might get a root that’s missing the bottom. Daikon is the white part of the pickle included in a bahn mi sandwich, the main component in the popular dim sum dish lo bak go (here’s one of many recipes), kkakdugi (daikon-only kimchi), and the yellow takuan Japanese pickled radish (quick pickled or fermented). You can also add it to kimchi or kraut. It commonly appears in Japanese (ideas here), Korean (salad or pancakes) and Indian cooking (it’s called “mooli” – make curry). You can eat it raw in a salad, like the Recipe of the Week, or grated plain or thinly sliced and added to greens or broccoli. Or cook it! Make it in miso soup, charred, boiled, stir-fried (with broccoli or Napa cabbage – substitute it for bok choi), braised with miso or orange juice, mashed, or roasted (as “fries”, cubes, wedges, or with cabbage). Combine daikon with potatoes or substitute daikon for potatoes. Additional ideas here, or here, or on our website.

*Click on produce above for Recipes

Veggie Tips

Broccoli – We get multiple harvests off of each broccoli plant. It first produces a large head and then after that is harvested, the plants send out smaller shoots, which is what is in your box this week. Broccoli is great roasted (add daikon!), steamed (basic instructions here, and you can also make a pasta sauce), blanched (then make tots or a salad!), stir-fried, sauteed, added to soups, broiled, grilled, or raw. Lots of broccoli recipes on our website. Store broccoli in the refrigerator in a bag, with additional storage tips here.

Dill – Dill is a great herb that’s easy to use up in one particularly herb-heavy dish like kuku sabzi, a dill pesto, yogurt sauce, or add to rice. If you’re using small amounts, the best way to keep it fresh is to store it in the refrigerator in a glass of water covered with a bag, or with a paper towel in a plastic bag. Don’t wash the dill until you’re going to use it; excess moisture will make it go bad. If you really want to extend the time you have for your dill, you can dry or freeze it. Dill goes well with everything in your box! Maybe make daikon pickles? Additional ideas can be found on our herb page or on this list.

Karinata Kale – This beautiful purple kale is a cross between mustard greens and kale with a unique taste. We’re one of only three farms (that we know of) that grow it! Use as you would any kale or mustard green (like in this salad with acorn squash), but beware that it may stain your food purple! We’ve got many kale recipe ideas on our website.  Store in the refrigerator in a bag to keep from wilting.

Napa Cabbage – Napa cabbage is softer and sweeter than green cabbage, more similar to bok choi, thus is a great option for raw dishes, especially slaw (add oranges) or a salad, like the Recipe of the Week. You can use it in any “regular” cabbage recipe (ideas here on our website) just cook it for less time or use a choi recipe. You could even substitute it for romaine lettuce. But it can be fun to make something specific to Napa cabbage, and options abound. Some ideas: soups and stir-fries (add other greens too), braised with mushrooms, with noodles, okonomiyaki (Japanese savory pancakes) or baechujeon (Korean pancakes), Caesar salad, a wedge salad, fried rice, biryani, blackened with miso or butter sauce, roasted (add daikon!), with beans and cilantro, kimchi (with your daikon!), or a quick pickle (Japanese or Taiwanese). There are even more ideas on this list. It can last for about two weeks if stored in a bag in the fridge. If you use your cabbage for multiple dishes, you can peel leaves off the outside or cut, but make sure to wrap it up well before returning to the fridge.

Oranges – Full Belly Farm navel oranges. They’re best stored in the refrigerator (in a bag and/or your crisper drawer) for maximum freshness, but are fine on the counter (out of direct sunlight) for a few days. They’re excellent snacking oranges or added to salads, but if you don’t like them fresh you can use them (and/or the zest!) for baked goods.

Sweet Dumpling Squash – Sweet dumpling squash have the shape of a carnival or acorn squash (perfect for stuffing) and the sweet, nutty flavor of an acorn or delicata. The skin is edible, though it can be a little tough, but they’re also tricky to peel, so cooking with the skin on is easiest. Like all squash, they are great roasted – wedges, quarters, halves and make a great side, or addition to a salad. You can also make soup: minestrone (with dill), with apples, coconut milk, curry powder, or spices. Dessert is an option too, like these bars. Or make your favorite acorn, delicata, or carnival squash recipe and just substitute in your sweet dumpling squash. We’ve got lots of squash recipes on our website.

White Daikon – Don’t be intimidated by daikon. It’s a member of the radish family and you can use it anywhere you’d use its smaller cousins (“regular” radishes, or watermelon daikon). They can grow to be quite large and are difficult to get out of the ground whole, especially in soils that contain more clay, like ours, so you might get a root that’s missing the bottom. Daikon is the white part of the pickle included in a bahn mi sandwich, the main component in the popular dim sum dish lo bak go (here’s one of many recipes), kkakdugi (daikon-only kimchi), and the yellow takuan Japanese pickled radish (quick pickled or fermented). You can also add it to kimchi or kraut. It commonly appears in Japanese (ideas here), Korean (salad or pancakes) and Indian cooking (it’s called “mooli” – make curry). You can eat it raw in a salad, like the Recipe of the Week, or grated plain or thinly sliced and added to greens or broccoli. Or cook it! Make it in miso soup, charred, boiled, stir-fried (with broccoli or Napa cabbage – substitute it for bok choi), braised with miso or orange juice, mashed, or roasted (as “fries”, cubes, wedges, or with cabbage). Combine daikon with potatoes or substitute daikon for potatoes. Additional ideas here, or here, or on our website.

*Click on produce above for Recipes

Veggie Tips

Broccoli – We get multiple harvests off of each broccoli plant. It first produces a large head and then after that is harvested, the plants send out smaller shoots, which is what is in your box this week. Broccoli is great roasted (add daikon!), steamed (basic instructions here, and you can also make a pasta sauce), blanched (then make tots or a salad!), stir-fried, sauteed, added to soups, broiled, grilled, or raw. Lots of broccoli recipes on our website. Store broccoli in the refrigerator in a bag, with additional storage tips here.

Dill – Dill is a great herb that’s easy to use up in one particularly herb-heavy dish like kuku sabzi, a dill pesto, yogurt sauce, or add to rice. If you’re using small amounts, the best way to keep it fresh is to store it in the refrigerator in a glass of water covered with a bag, or with a paper towel in a plastic bag. Don’t wash the dill until you’re going to use it; excess moisture will make it go bad. If you really want to extend the time you have for your dill, you can dry or freeze it. Dill goes well with everything in your box! Maybe make daikon pickles? Additional ideas can be found on our herb page or on this list.

Karinata Kale – This beautiful purple kale is a cross between mustard greens and kale with a unique taste. We’re one of only three farms (that we know of) that grow it! Use as you would any kale or mustard green (like in this salad with acorn squash), but beware that it may stain your food purple! We’ve got many kale recipe ideas on our website.  Store in the refrigerator in a bag to keep from wilting.

Napa Cabbage – Napa cabbage is softer and sweeter than green cabbage, more similar to bok choi, thus is a great option for raw dishes, especially slaw (add oranges) or a salad, like the Recipe of the Week. You can use it in any “regular” cabbage recipe (ideas here on our website) just cook it for less time or use a choi recipe. You could even substitute it for romaine lettuce. But it can be fun to make something specific to Napa cabbage, and options abound. Some ideas: soups and stir-fries (add other greens too), braised with mushrooms, with noodles, okonomiyaki (Japanese savory pancakes) or baechujeon (Korean pancakes), Caesar salad, a wedge salad, fried rice, biryani, blackened with miso or butter sauce, roasted (add daikon!), with beans and cilantro, kimchi (with your daikon!), or a quick pickle (Japanese or Taiwanese). There are even more ideas on this list. It can last for about two weeks if stored in a bag in the fridge. If you use your cabbage for multiple dishes, you can peel leaves off the outside or cut, but make sure to wrap it up well before returning to the fridge.

Oranges – Full Belly Farm navel oranges. They’re best stored in the refrigerator (in a bag and/or your crisper drawer) for maximum freshness, but are fine on the counter (out of direct sunlight) for a few days. They’re excellent snacking oranges or added to salads, but if you don’t like them fresh you can use them (and/or the zest!) for baked goods.

Sweet Dumpling Squash – Sweet dumpling squash have the shape of a carnival or acorn squash (perfect for stuffing) and the sweet, nutty flavor of an acorn or delicata. The skin is edible, though it can be a little tough, but they’re also tricky to peel, so cooking with the skin on is easiest. Like all squash, they are great roasted – wedges, quarters, halves and make a great side, or addition to a salad. You can also make soup: minestrone (with dill), with apples, coconut milk, curry powder, or spices. Dessert is an option too, like these bars. Or make your favorite acorn, delicata, or carnival squash recipe and just substitute in your sweet dumpling squash. We’ve got lots of squash recipes on our website.

White Daikon – Don’t be intimidated by daikon. It’s a member of the radish family and you can use it anywhere you’d use its smaller cousins (“regular” radishes, or watermelon daikon). They can grow to be quite large and are difficult to get out of the ground whole, especially in soils that contain more clay, like ours, so you might get a root that’s missing the bottom. Daikon is the white part of the pickle included in a bahn mi sandwich, the main component in the popular dim sum dish lo bak go (here’s one of many recipes), kkakdugi (daikon-only kimchi), and the yellow takuan Japanese pickled radish (quick pickled or fermented). You can also add it to kimchi or kraut. It commonly appears in Japanese (ideas here), Korean (salad or pancakes) and Indian cooking (it’s called “mooli” – make curry). You can eat it raw in a salad, like the Recipe of the Week, or grated plain or thinly sliced and added to greens or broccoli. Or cook it! Make it in miso soup, charred, boiled, stir-fried (with broccoli or Napa cabbage – substitute it for bok choi), braised with miso or orange juice, mashed, or roasted (as “fries”, cubes, wedges, or with cabbage). Combine daikon with potatoes or substitute daikon for potatoes. Additional ideas here, or here, or on our website.