Autumn greens from Radicle Farm in Newark, New Jersey. Mix of spinach, kale, baby chard, arugula. Storage: Store in the fridge, in the bag it arrived in, for up to two weeks.
Shallots from Dagele Brothers Produce in New York. Shallots have a mild onion flavor and can be used in place of onions. Storage: Store in a cool, dry, well-ventilated place for up to a month. *IPM.
Empire apples from Phillips Farm, NJ. White to ivory flesh, firm, dense, and aqueous with a crisp and crunchy consistency. Initially sweet flavor followed by a pleasant, tart aftertaste with tangy, vinous nuances. Best eaten fresh or used in applesauce. Storage: Store apples in the refrigerator, and they will last 6-8 weeks. Comparatively, apples typically last less than a week at room temperature before they lose their crispness. IPM.
Gem pears from Weaver's Orchard in Pennsylvania. Sweet and aromatic, similar to a Bartlett. 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. IPM.
Honeynut squash c Miniature (½ size) version of butternut squash, and much sweeter. Can be roasted, sautéed, puréed. Storage: The hard skin of winter squash protects the flesh and allows for longer storage time. Do not refrigerate. Store in a cool, dark place, for a month or more. IPM.
Sage from Vannini Farms in New Jersey. The gray-green leaves of this pungent herb have a musty-mint taste and aroma. Storage: Refrigerate wrapped in a paper towel inside a plastic bag for 5-7 days. Organic.
Broccoli from Sunny Harvest Cooperative in Lancaster, Pennsylvania. Storage: Refrigerate in a plastic bag in the fridge for 5-7 days. IPM.
Cherry tomatoes from Buzby Farm in Salem County, New Jersey. Storage: Tomatoes should be stored at room temperature for about a week. Never refrigerate. IPM.
Chickpea flour from Bob’s Red Mill. Chickpeas (garbanzo beans) are one of the creamiest and tastiest of beans. Chickpea flour made from this delicious bean lends a sweet, rich flavor to baked goods. Bob's Red Mill Chickpea Flour is freshly milled and 100% stone ground. Garbanzo beans are loaded with protein and dietary fiber and are a good source of iron.
Maple oat boule from Baker’s Bounty in Linden, NJ. 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.
Ricotta salata from Jersey Girl Cheese in Branchville, NJ. Strained ricotta cheese. Dry, salty, a good table/grating cheese, works well as a sub for parmesan or pecorino cheeses.
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.