Extra ice packs have been added to the eggs/cheese/meats/etc cooler, keeping everything cooler.

My medium box this week has:

• Broccoli
• Napa Cabbage
• Red Grape Tomatoes
• Red Leaf Lettuce
• Red Radish
• Sage
• Strawberry
• White kohlrabi

I’m not concerned with storing strawberries and grape tomatoes because I know I’m going to immediately snack on them. But never refrigerate tomatoes as that makes them lose their texture.

I peel and chop kohlrabi and treat them like broccoli stems. Crunchy and green. It is also good raw, dipped in ranch dressing or sliced thinly for salads.

Napa cabbage leaves are physically softer and less crunchy than green cabbage but can generally be cooked the same way. I’m going to save this head for pork and cabbage dumplings. I’ll also use whole leaves instead of parchment paper when I’m steaming the dumplings.

Besides raw radish in salads or oven roasted radishes, another way to use up radishes is slice and pickle. You can fully brine them, or simply store in a jar with the radishes submerged in vinegar (look up “quick pickling”). It keeps them plump instead of wilting in the fridge plus takes out the peppery bite of raw radish if you’re using for salads. Instead of a dash of lemon juice or vinegar at the end of a recipe, use a handful of vinegary radish.

Maybe the most interesting thing this week is the fresh sage. Sage goes well with autumnal flavors, like butternut squash with goat cheese. Sage fried in butter (or other fat, at the beginning of any recipe similar) is earthy and aromatic and can be added to so many other things. Add this butter+sage combo with parmesan for a pasta sauce or riff on mac & cheese. Or chicken breasts with sage. If you’re roasting a whole chicken or turkey, try putting the sage and other aromatics between the skin and the flesh. Instead of rosemary potatoes, try sage potatoes.