Care & Storage

For Eating Fresh: Wash and store in a perforated plastic bag in your fridge's crisper for up to a week.


June - July


Ginger Scallion Noodles
Adapted from Momofuku by David Chang and Peter Meehan

Please, everyone, make ginger scallion noodles. They are one of our favorite summer meals - easy to prepare and easy to customize based on what's in season.

2 ½ cups thinly slices scallions
½ C finely minced peeled fresh ginger
¼ C grapeseed oil (or other neutral oil)
1 ½ tsp soy sauce
3/4 tsp sherry vinegar
3/4 tsp salt

Some sort of noodles (ramen, soba, or regular pasta)
Plus whatever else you want! Stir-fried or roasted veggies, tofu, pickled veggies, etc.

So, this is easy: Mix the sauce fixings in a bowl and let them stand for 20 minutes. Boil your noodles, drain, and toss with the sauce. Use about 6 tbsp of sauce per serving of pasta. Then top the noodles with anything you’d like. From our experience, this dish is begging for pan-roasted cauliflower (over high heat in a pan with some oil until the florets are slightly browned), sautéed eggplant and zucchini, and crispy pan-fried tofu. Super fresh cucumber pickles on top don’t hurt. Good news: it’s still amazing the next day, straight out of the fridge.