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How to Eat Your BOX! (Week of 5/6/18)

Daikon Radish-Purple:

Their crunchiness makes them especially good for pickling (think kimchi), but they are equally good cut up into matchsticks and served alongside carrots and broccoli to brighten up that veggie platter. Try it: thin slices atop your next homemade avocado toast.


Bunch Spinach:

The first thing I do when I bring spinach home is to wash it and lay it out on the counter to dry (or dry in a salad spinner). Don’t put it away sopping wet. This way it will last longer and be ready to use when needed. Another great way to keep spinach longer is to freeze it. If I’m not going to use it fresh, say in a salad, then frozen spinach can be used just as well in cooking or in a smoothie. I love having spinach in my freezer because I know I don’t have to worry about it and it’s always available when needed. When storing in the freezer make sure to wash it first and let dry. Also, cut off any roots and stems you wouldn’t eat and put in an air tight container vs. a bag. This will keep it from getting freezer burned and is also easier to grab and put away.



Ripen peaches in a paper bag at room temperature for 2 to 3 days. Unripe peaches can be stored at room temperature up to 5 days. Refrigerate ripe peaches in a sealed container up to one week. (Be sure that they are ripened first, as they will not ripen in the refrigerator.)


Featured Recipe: Daikon Radish Salad

Refreshing, crunchy, and slightly tangy, this Asian-inspired recipe is good and simple!

Serves 4



1 Tbsp tamari or light soy sauce

1 Tbsp rice vinegar

1 Tbsp sesame oil

1 tsp honey or sugar

1 Tbsp black sesame seeds

1 Daikon

1 carrot



In a bowl, mix soy sauce, vinegar, sesame oil, honey and sesame seeds.

Peel and cut Daikon and carrot into very thin into match sticks.

Mix your veggies well with dressing. Enjoy!

Recipe adapted from