This Week's Box

Store unwashed in the crisper, loosely wrapped. Do not refrigerate near ethylene-producing fruits — they yellow quickly. Slice raw into salads, quick-pickle in rice vinegar and salt, or blend into a cold soup. Use within 5–7 days.

Store unwashed in a loose bag in the crisper — moisture causes yellowing. Roast at 425° until the florets char at the edges, steam briefly and finish with lemon and olive oil, or shave raw into slaws. Use within 4–5 days.

Store in a cool, dry, well-ventilated spot — not the fridge. Candy onions are exceptionally sweet and mild; slice raw into burgers and salads. Red onions are sharper — quick-pickle in vinegar or roast until jammy. Keep away from potatoes.

Do not wash until ready to eat — moisture accelerates mold. Spread in a single layer on a paper-towel-lined plate and refrigerate uncovered. Eat within 2–3 days. Deeper and earthier than red raspberries — excellent on yogurt, in a pan sauce, or eaten straight.

Store in a cool, dry, well-ventilated spot — not the fridge. Fresh garlic is milder and more moist than cured; use it generously. Roast whole heads until caramelized and spreadable, slice thin into pasta, or smash and sauté as a base for nearly everything.

Store in a cool, dark, well-ventilated spot — never the fridge (cold converts starch to sugar). Keep away from onions. Roast halved at 425° until crispy, boil and smash with olive oil and herbs, or slice thin for a striking purple gratin.

Store unwashed in a loose bag with a dry paper towel to absorb moisture. Rinse just before use. Eat raw in salads, wilt quickly in a hot pan with olive oil and garlic, or fold into eggs, pasta, and grain bowls. Use within 3–5 days.

Store loose in the fridge for up to 2 weeks, or at room temperature for a few days. Peel easily by hand — sweet, rich, and nearly seedless. Eat fresh, segment into salads, or juice over fish and grain dishes.

Refrigerate loose for up to 3 weeks, or keep at room temperature for a few days. The ruby flesh is sweeter and less bitter than white grapefruit. Halve and broil with brown sugar, segment into salads with avocado and shrimp, or juice for a morning tonic.

Store in the fridge for up to 3 weeks. Smaller and more aromatic than Persian limes — more floral, less sharp. Essential for tacos, ceviche, guacamole, and finishing grilled meats. Roll before cutting to maximize juice.

Store loose in the fridge for up to 2 weeks. A cross between tangerine and grapefruit — easy to peel, deeply fragrant, and juicy with a bright sweet-tart balance. Eat fresh, segment into salads, or juice over grilled fish and chicken.

Store loose in the fridge for up to 3 weeks. The workhorse citrus — bright, tart, and versatile. Use the juice to finish fish, brighten dressings, and balance rich braises. Zest adds floral lift to pasta, baked goods, and compound butters.