Radish – French breakfast radishes in your box! Crisp and spicy, with the added bonus of the greens on top. They make a great addition to a salad, tacos, omelets, toast, and more, or can be roasted or turned into a quick pickle. We’ve also got a recipe on our site for a tartine with eggplant (you can use arugula in the place of mizuna) and they go well in this farro dish paired with chard.
Apples – We grow multiple types of apples; this week we’re using Fuji apples in your box. You know how to eat them. but do you know how to store them? Unless you’re going to eat them within 2-3 days, place them in the crisper drawer in a plastic bag with holes in it or cover the apples with a damp paper towel. Be careful about what else you have stored with apples: apples give off ethylene gas, which can speed the ripening (and decay) of neighboring produce.
Chard – Chard is very easy to cook; it cooks quickly and goes with almost any seasoning. Here are basic cooking instructions for making it plain, but you can add other seasonings and sauces, add it into a frittata or pasta dish, or even make a slaw with raw chard. The stems are nice and crunchy; don’t throw them out! If you don’t want to use them in the dish that you’re cooking, save them for another fun dish, like pickled or with beans. Store chard in the fridge in a relatively moist setting: either in a plastic bag or if you’re a no-plastic household, in a reusable container or wrapped/rolled in slightly damp, thin towels. Just don’t put it straight in the fridge or it will dry out!
Butternut Squash – Butternut squash is probably one of the most popular and well-known winter squash for a reason. It’s really tasty and very versatile. And it stores well. Keep in a cool, dry place until ready to use, not in the fridge. It only makes sense to refrigerate them if you notice a scratch on the outside that looks like it’ll cause your squash to go bad. Butternut squash is thought of as a staple of hearty winter fare, but it’s good for so much more than pureed soup. You’ll have plenty of time to make those kind of dishes later in winter; for now, try pairing it with late summer produce like eggplant, tomatoes, peppers, and more. Or roast it in cubes and add to other dishes
Parsley – You can store parsley like you do basil (in a glass of water) but put in the fridge, or it can go in a plastic bag, preferably wrapped in a slightly damp towel or paper towel (see more here). Try this butternut tabbouleh dish!
Melon – We’re almost at the end of melon season! But not yet. We include all different types of melons in your boxes, so please reference the melon page on our website for melon recipe ideas and to identify your melon.