Delivery Tips

Here are a few helpful tidbits about having the best organic box experience possible:

If it's warm out, do not sign up for morning delivery if no one will be home until the afternoon or evening, or vice versa. (Produce doesn't like to sit on porches for very long). Sometimes we have to make last-minute changes based on freshness. We might decide to give replacement items, so please let us know if you have preferred replacement items or if it's ok for us to choose them for you. Even though we try our best, sometimes items can go bad during delivery (certain items emit gases that accelerate ripening of other items). If you receive any bad produce for whatever reason, please let us know and we will be happy to replace them on your next delivery! Always leave your previous delivery's box out for pick-up. Remember that local produce does not always look like the produce in the grocery store - sometimes it looks better, sometimes it does not - but it will always be healthier and better-tasting.

Product Storage Guide

See our Produce Storage guide >>

Recipes

Greenling’s best value is the Local Box. Filled with seasonal produce from local farms, it’s a great way to taste the best of what’s in season. We try to provide as much variety as possible—we’ve developed some great recipes (see below) for combining fantastic seasonal ingredients and incorporating smaller amounts of different items into incredibly versatile, delicious & healthy dishes.

Play with your food!

Almost any recipe can be adjusted and played with to accommodate what you have on hand or what you find in your local box. Cooking locally and seasonally is all about flexibility and having fun in the kitchen.

Here are some easy substitutions to keep in mind when choosing recipes from your favorite cookbook or website:

Spinach = chard = kale = cabbage = collards = mustard greens = arugula = bok choy = beet greens = romaine lettuce if you’re desperate

Potatoes = turnips = parsnips = beets = kohlrabi

Cabbage = broccoli = cauliflower = brussel sprouts = kohlrabi = bok choy

Winter squash = sweet potatoes = carrots

Leeks = onions = shallots = green onions = garlic

Celery = fennel = tart apple

Pears = apples

Broccoli = asparagus = peas = green beans = zucchini

Four Season Minestrone

Ingredients:

1/4 cup olive oil
1/4 cup diced bacon (optional)
1 small onion, chopped
4 garlic cloves, finely minced
6 cups chopped greens (cabbage, kale, chard, spinach, mustard greens, collard greens, arugula)
1 pound chopped vegetables (zucchini, yellow squash, carrots, celery, green beans, cauliflower, broccoli, hard squash, eggplant, tomato, peas, asparagus, leeks, fennel, corn kernels, mushrooms, red or green bell peppers)
3 cupd hard, starchy vegetables (red potatoes, russet potatoes, Yukon gold potatoes, parsnips, hard squash, celery root, kohlrabi, Jerusalem artichokes)
1 14.5 oz can chopped tomatoes or 2-3 fresh tomatoes, peeled, seeded, and chopped
1 cup small pasta
5-6 cups chicken broth
1-2 cups water
Rind from parmesan cheese (optional)
Salt & pepper
1 can beans (cannellini, kidney, pinto, garbanzo)
1/4 cup chopped/minced herbs (parsley, basil, oregano, thyme, rosemary)

Saute bacon until slightly crisp (if using) and remove and reserve. Add olive oil to bacon drippings and sauté onion and garlic until vegetables become transparent and fragrance is released (do not brown). Add all remaining ingredients except herbs and pasta, reserved bacon pieces if using, and salt and pepper to taste. Simmer 30 minutes-1 hour until flavors come together. Remove parmesan cheese rinds. Add pasta and cook until tender. Add herbs and serve with crusty French bread, sprinkled with grated parmesan and drizzled with olive oil.

Wok-Seared Seasonal Stir-Fry with Ginger-Soy Glaze

1 pound chicken, beef, pork, or tofu, cut in 2” pieces (optional)
6 cups chopped vegetables (zucchini, yellow squash, carrots, celery, green beans, cauliflower, broccoli, hard squash, eggplant, tomato, peas, asparagus, leeks, fennel, corn kernels, mushrooms, red or green bell peppers)
3 cups chopped greens (cabbage, kale, chard, spinach, mustard greens, collard greens, arugula)
2 Tbs peanut oil
2 tsp toasted sesame oil
1 Tbs finely minced garlic
2 Tbs minced or grated ginger
2 Tbs thinly sliced green onions
1 tsp chili paste (optional)

Sauce:

1 cup chicken or vegetable stock
2 Tbs soy sauce
1 Tbs rice vinegar
1 Tbs balsamic vinegar
1 tsp sugar
2 tsp cornstarch
1/2 tsp Chinese chili sauce (optional)

Heat 1 Tbs peanut oil in wok or large skillet. Add chicken, beef, pork, or tofu if using. When cooked, remove to plate and reserve. Add remaining peanut oil and sesame oil to pan and add garlic, ginger, green onions, and optional chili paste. Fry very briefly (15 seconds) and begin adding vegetables, beginning with the ones that take longer to cook and ending with the greens. Cook just until the vegetables are crisp-tender, then add meat/tofu.

Stir together chicken or vegetable broth, soy sauce, rice vinegar, balsamic vinegar, sugar, cornstarch, and chili sauce (if using). Pour over stir-fry & continue cooking just long enough to thicken sauce slightly. Serve with rice or Asian noodles.

Four Season Risotto

6 1/2 cups (about) vegetable or chicken broth
3 tablespoons unsalted butter, divided
1 tablespoon extra-virgin olive oil
1 cup diced onion (onion, leek, green onion, garlic, shallot)
2 cups arborio rice or carnaroli rice
1/2 cup dry white wine
1 cup 1-inch pieces or grated vegetables (peas, zucchini, yellow squash, carrots, celery, green beans, cauliflower, broccoli, hard squash, eggplant, tomato, peas, asparagus, leeks, fennel, corn kernels, mushrooms, red or green bell peppers)
2 cup chopped greens (cabbage, kale, chard, spinach, mustard greens, collard greens, arugula)
1/4 cup chopped fresh herbs (parsley, basil, thyme, rosemary, oregano, chives)
3/4 cup freshly grated Parmesan cheese, plus additional for serving

Bring broth to simmer in medium saucepan. Cover; keep warm over low heat. Melt 1 tablespoon butter with oil in heavy large saucepan over medium-low heat. Add onion (onion, leek, green onion, shallot, garlic). Sauté until wilted and almost tender, about 6 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add wine; simmer until almost all liquid is absorbed, stirring often, about 1 minute. Add broth 1 cup at a time until rice is about half cooked, allowing each addition to be absorbed before adding next and stirring often, about 9 minutes. Stir in vegetables, greens & herbs. Continue adding broth by cupfuls and stirring until rice is almost tender, about 6 minutes longer. Cook until rice is tender but still firm to bite and mixture is creamy, about 2 minutes longer. Remove from heat. Add 3/4 cup cheese and 2 tablespoons butter. Stir until cheese and butter melt. Season with salt and pepper. Serve, passing additional cheese alongside.

Black Bean & Seasonal Vegetable Wraps

1 1/2 tablespoons olive oil
2 large garlic cloves, minced 
4 cups grated, diced, or julienned vegetables (zucchini, yellow squash, carrots, celery, green beans, cauliflower, broccoli, hard squash, eggplant, tomato, peas, asparagus, leeks, fennel, corn kernels, mushrooms, cucumber, red or green bell peppers)
1 cup chopped red onion
2 teaspoons ground cumin 
1 15-ounce can black beans, drained
1 cup grated or crumbled cheese (Pepper Jack, cheddar, Monterey Jack, goat cheese, swiss, feta, Full Quiver cheese spread, muenster)
4 9- to 10-inch-diameter flour tortillas (burrito size)
4 tablespoons chopped fresh cilantro

Heat olive oil in heavy large skillet over medium-high heat. Add garlic and stir 30 seconds. Add vegetables and onion and sauté until crisp-tender, about 8 minutes. Mix in cumin and sauté until vegetables are tender, about 2 minutes longer. Season with salt and pepper. Place beans in large bowl; mash coarsely with fork. Mix in vegetables and cheese.

Place tortillas on work surface. Spoon 1/4 of filling down center of each. Sprinkle each with 1 tablespoon cilantro. Roll up tortillas, enclosing filling. Arrange wraps, seam side down, on baking sheet. (Can be made 1 hour ahead. Let stand at room temperature.)

Preheat oven to 350°F. Cover wraps with foil. Bake until filling is just heated through, about 10 minutes. Cut each wrap into 2 or 3 sections and serve with salsa if desired.

Product Storage Guide

Product Item	Storage Advice (FR=reFRigerator, RT=Room Temp)	Product Item	Storage Advice (FR=reFRigerator, RT=Room Temp)
Apples	FR - loose	Kiwi	RT; refrigerate after ripening
Artichoke	FR - In plastic bag or in crisper	Lemons	RT or FR; Never in plastic bag
Asparagus	FR - Keep tips moist, standing	Lettuce	FR - Plastic bag. High humidity & cool temps
Avocadoes	RT; Refrigerate after ripening	Limes	RT or FR; Never in plastic bag
Bananas	RT; Freeze after ripe for B-bread	Mangoes	FR - Ventilated plastic bag in crisper
Beets	FR - Ventilated plastic bag in crisper	Mushrooms	FR - Plastic bag; High humidity & cool temps
Bell Peppers	FR - In plastic bag or in crisper	Nectarines	RT or FR; Never in plastic bag
Blackberries	FR - In crisper	Okra	FR - Plastic bag; High humidity & cool temps
Blueberries	FR - In crisper	Onion	RT
Broccoli	FR - In crisper	Oranges	RT or FR; Never in plastic bag
Brussel Sprouts	FR - In crisper	Peaches	Ventilated plastic bag in crisper
Cabbage	FR - In crisper	Pears	Ventilated plastic bag in crisper
Cantaloupe	RT; refrigerate after ripening	Pecans	No particular storage needs
Carrots	FR - Ventilated plastic bag in crisper	Pineapple	RT; refrigerate after ripening
Cauliflower	FR - In crisper	Plum	Ventilated plastic bag in crisper
Celery	FR - Ventilated plastic bag in crisper	Potatoes	Cool, dark area; no plastic bags
Cherries	FR - covered. Store soft ones separate. Rinse when ready to eat	Raspberries	In crisper
Corn	FR - In crisper, in husk	Salad Greens	FR - Plastic bag; High humidity & cool temps
Cucumbers	FR - In plastic bag or in crisper	Snap Peas	Ventilated plastic bag in crisper
Garlic	RT	Spinach	FR - Plastic bag; High humidity & cool temps
Grapefruit	RT or FR; Never in plastic bag	Squash	In plastic bag or in crisper
Grapes	FR	Strawberries	In crisper
Green Beans	FR - In plastic bag or in crisper	Sweet Potatoes	RT
Green Peas	FR - In plastic bag or in crisper	Tangerines	RT or FR; Never in plastic bag
Herbs	FR - In plastic bag or in crisper	Tomatoes	RT; refrigerate after ripening
Honeydew Melon	FR - Ventilated plastic bag in crisper	Watermelon Ventilated	plastic bag in crisper
Jalapenos	FR - In plastic bag or in crisper	Zucchinis	In plastic bag or in crisperag or in crisper