Napa cabbage from Landisville Produce Cooperative in New Jersey. Napa is a variety of Chinese cabbage with tender stalks and leaves. They are white and light green in color with a mild, sweet flavor and lightly crunchy that softens with cooking. Uses: Slice the off the hard stem at the base of the cabbage before peeling the leaves off and using as desired. The center leaves are particularly tender and can be used raw as lettuce wraps for your favorite fillings. Storage: Store unwashed in the fridge in a bag for about a week.
Bartlett pears from Weaver's Orchard in Pennsylvania. Signature sweet pear flavor and aroma with abundant juice. Storage: Pears need to ripen at room temperature, so don’t refrigerate an unripe pear. Check the neck of the pear for ripeness daily, by applying gentle pressure to the neck, or stem end, of the pear with your thumb. If it yields to pressure, then it’s ripe and ready to eat. Once the pear is ripe, it can be refrigerated to slow the ripening process and saved for use up to five days later.
Purple carrots from Dagele Brothers Produce in New York. Remove the tops for storage. The tops can be saved for use in making broth, or blended with herbs to make a green sauce/pesto. Storage: Carrots can be submerged in water in the fridge for several months. Alternatively, store in a plastic bag in the fridge for about two weeks.
White mushrooms from Kennett Square Specialties in Pennsylvania. Storage: Keep them in the container they arrived in, they’ll be good for 5-7 days in the fridge.
Scarlet royal red seedless grapes sourced by Asian Veggies in New York. Scarlet Royal grapes are a red seedless variety originating in California. They have an elongated shape with attractive red skin and a waxy bloom. They are firm with a crunchy texture and super-sweet flavor that is reminiscent of lychee and fresh pear. Storage: Always refrigerate for maximum shelf life. Store unwashed and dry; rinse before serving. Grapes can keep for up to two weeks.
Scallions from Landisville Produce Cooperative in New Jersey. Storage: Cut off the roots. Wrap in a damp paper towel inside a bag or container in your refrigerator for 3-5 days. Fun activity: Save the roots that you cut off before storing and regrow the onions!
Yakisoba noodles sourced by Asian Veggies in New York. These yakisoba noodles are freshly made and flash-frozen resulting in exceptional quality. They are ready to be cooked in minutes. Blanch yakisoba in boiling water and then stir-fry with your favorite meats, vegetables, and toppings. Each package comes with three individually wrapped portions of noodles and sauce packets. Storage: keep refrigerated.
Black Futsu squash from Sunny Harvest Cooperative in Lancaster, Pennsylvania. Japanese heirloom variety. The gray, bumpy skin is thin and edible, no need to peel this squash. Storage: Can be stored somewhere cool and dry for up to six months.
Organic teriyaki sauce from Wan Ja Shan in New York. Versatile sauce that also works well as a marinade.
Pumpkin pavé from Le French Dad Boulangerie in Montclair. Pumpkin puree gives this loaf a warm hue, topped with pumpkin seeds. Storage: For best moisture retention, slice bread from the center out, rather than from one end. Store in a bag, with the two cut halves facing each other and pressed together. If you need to store it for more than a few days, slice up single-day portions and freeze. King Arthur Baking Company has additional tips.
Goat cheese (either plain or garlic & herb) from Antonio Mozzarella Factory in Newark. Made to order with fresh goat milk, delivered daily, so it’s super fresh. Storage: Vacuum-wrapped goat cheese can keep, unopened, for at least two months. But once opened, take it out of the packaging and store in a lidded plastic or glass container in the refrigerator.
Pastured eggs from Hazelman Farms in West Millord, NJ. Storage: Eggs may be refrigerated three to five weeks from the day they are placed in the refrigerator. The "Sell-By" date will usually expire during that length of time, but the eggs will be perfectly safe to use.