Week 5- What’s in the box?

Fennel
The bulb (the white part) is the most edible part.  The stalks and fronts are too tough to eat, but they are great used in a soup stock. The recipe below for caramelized fennel will make a fennel lover out of anyone!
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Romaine Lettuce
Crunchy and sweet!
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 3 days

Escarole
This is not lettuce!  You can tell it’s escarole because it has frilly leaves and white stems in the center.  Escarole soup with white beans is a classic.  Recipe below!  If you want to eat it raw, the inner leaves are tender for a salad.  The outer leaves are best cooked.
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 3 days

Basil
Pesto season is here!  It freezes like a dream (the pesto in a jar) and it’s always the most coveted item in the freezer!  A taste of summer!
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 5 days

Zucchini
The first few pounds of many many more to come!
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 5 days

Radicchio
This cousin of escarole (another chicory, bitter green) is beautiful with its rich red color with white veins.  It’s delicious as a salad dressed with olive oil & lemon juice, fresh garlic and shaved parmesan.  If the bitter flavor is not to your liking, it mellows when cooked.  You can even grill it!
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Napa Cabbage
An excellent variety for stir-fries and crunchy salads!
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days