This week’s contents:

• Arugula
• Buttercup Squash
• Fairytale Eggplants
• Green Chard
• Green Romaine Lettuce
• Italian Parsley
• Napa Cabbage
• Red Radishes
• Shishito Peppers

Storage: I separate the radish root from the radish greens and store in fridge separately. I put the parsley in a glass with a bit of water, like a flower bouquet. The buttercup squash is going the pantry. It could last a couple months but don’t forget to check on it! The Napa cabbage goes in the fridge, but I stuffed it in the back, behind the greens, to be eaten later.

Is there even another way to eat shishito peppers other than grilling them? Seems odd to slice and cook them like another pepper, but it certainly could be done. Maybe jalapeño poppers?

Or replace the mini bell and Chile peppers in this fairytale eggplant with pickled peppers recipe.

Sauce-ify the Italian parsley into “gremolata, the herby Italian condiment I spoon over roasted veggies, potatoes, fish, and just about anything else.”

Try seared Napa cabbage with miso butter (this recipe is vegan, using vegan butter) for a delicious and gorgeous dish.