This Week's Box: May 13th- May 19th 2019

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IN THE BOX:

* = Items in Box for 2

Chives- Wrap in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 week.

Cilantro- As soon as you arrive home with fresh cilantro, place the stems (with roots intact if attached) in a glass of water and cover the the top loosely with a plastic bag. Refrigerate. Snip off leaves as you need them and re-cover. The water should be changed every 2 to 3 days. Do not wash the herb until you are ready to use it since excess moisture will turn the leaves to green slime during storage. Will last up to a week. 

* Collards- Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge. Do not wash until ready to use. Will last 3-5 days.

*Green Garlic- Wrap the green garlic in a damp paper towel and place it in a plastic bag; or for a non-plastic alternative, stick the green garlic in a tall glass with some water in the bottom. Will keep for 5-7 days.

*Grapefruit- Grapefruits can be stored at room temperature for a couple of weeks or refrigerated for up to several weeks. Keep away from direct sunlight and heat.

Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.

*Lettuce- Keep damp in an airtight container in the fridge. Keeps for one week.

Mandarins- They will keep a day or two at room temperature and up to a week in the crisper drawer of the refrigerator. 

*Rosemary or Sage- To keep green: wrap in a damp paper towel and store in a plastic bag in the fridge. Lasts one week or more. To dry, leave bound around the stems and hang - last 2 weeks to a month.

*Stir Fry Mix- These baby mixed greens can be stored by lining a storage container with paper towels, place the mixed greens on top, and cover with another layer of paper towels and lock the lid. Make sure there is plenty of space and the greens are not jam-packed in there. Will last up to one week.

*Strawberries- Discard any bruised strawberries or freeze and use in smoothie. Do not rinse until ready to eat. Strawberries don’t like to be wet. Keeps 2-3 days.

Turnips- Remove the greens (store separately) same as radishes and beets, store them in an
open container with a moist cloth.

This Week's Box: April 29th- May 5th 2019

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IN THE BOX:

* = Items in Box for 2

*Bok Choy- This crunchy and tasty bok choy is amazing sautéed and adds a little something special to a soup or stir-fry. Store in a plastic bag in fridge up to one week. Don’t forget to use the ribs!

Carrots- Cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.

*Chard- Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge. Keeps 2-3 days.

*Chives- Wrap in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 week.

Green Garlic- Green garlic should be stored in the refrigerator, where it will keep for 5-7 days. Wrap the green garlic in a damp paper towel and place it in a plastic bag; or for a non-plastic alternative, stick the green garlic in a tall glass with some water in the bottom.

Lemon Balm- Trim the ends and place in a glass with some water. Leave at room temp and change the water whenever it gets cloudy. It should keep for about 4 days.

*Lettuce- Keep damp in an airtight container in the fridge. Keeps for one week.

Mandarins- These juicy, freshly picked mandarins can be left out on the counter for a few days, but last up to two weeks if refrigerated

*Stir Fry Mix- These baby mixed greens can be stored by lining a storage container with paper towels, place the mixed greens on top, and cover with another layer of paper towels and lock the lid. Make sure there is plenty of space and the greens are not jam-packed in there. Will last up to one week.

*Strawberries- Discard any bruised strawberries or freeze and use in smoothie. Do not rinse until ready to eat. Strawberries don’t like to be wet. Keeps 2-3 days.

*Turnips- Remove the greens (store separately) same as radishes and beets, store them in an
open container with a moist cloth.



This Week's Box: April 8th - April 14th 2019

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IN THE BOX:

* = Items in Box for 2

*Carrots- Cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.

Celeriac or celery-  A delicious form of celery that is pretty new to people's kitchens. Peel, chop and cook with potatoes, mash the lot with more butter and cream than your mother would. Cool and damp is best, so an outdoor, shady vegetable rack is good and the bottom of your fridge even better. Healthy celeriac should keep, unwrapped, for several weeks without any significant loss of quality. Even when cut in half, they will still keep for a week or more, though you may need to shave off a layer to refresh the surface. 

*Chard- Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge. Keeps 2-3 days.

Chives- Wrap in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 week.

*Green Garlic- Green garlic should be stored in the refrigerator, where it will keep for 5-7 days. Wrap the green garlic in a damp paper towel and place it in a plastic bag; or for a non-plastic alternative, stick the green garlic in a tall glass with some water in the bottom.

*Mandarins or Oranges- These juicy, freshly picked mandarins can be left out on the counter for a few days, but last up to two weeks if refrigerated

*Raisins- Store in a cool, dry place out of direct sunlight. Refrigeration is recommended in hot environments. Should last several weeks.

*Sage or Rosemary- Wrap in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 week. Can also be hung to dry and will last several months.

Spring Onions- You can keep it on your counter for a couple of days or in the crisper in your fridge for up to 2 weeks.

*Stir Fry Mix- These baby mixed greens can be stored by lining a storage container with paper towels, place the mixed greens on top, and cover with another layer of paper towels and lock the lid. Make sure there is plenty of space and the greens are not jam-packed in there. Will last up to one week.

This Week's Box: April 1st - April 7th 2019

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IN THE BOX:

* = Items in Box for 2

*Cabbage- Wrap cabbage in plastic wrap and keep it chilled in the refrigerator. An alternative to plastic would be placing it in a tightly-locking container that limits air flow. Properly stored, cabbage should last about a week. 

*Celeriac or celery-  A delicious form of celery that is pretty new to people's kitchens. Peel, chop and cook with potatoes, mash the lot with more butter and cream than your mother would. Cool and damp is best, so an outdoor, shady vegetable rack is good and the bottom of your fridge even better. Healthy celeriac should keep, unwrapped, for several weeks without any significant loss of quality. Even when cut in half, they will still keep for a week or more, though you may need to shave off a layer to refresh the surface. 

Chard- Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge. Keeps 2-3 days.

Chives- Wrap in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 week.

*Fennel- If used within a couple days, fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days, place in the fridge in a closed container with a little water.

Green Garlic- Green garlic should be stored in the refrigerator, where it will keep for 5-7 days. Wrap the green garlic in a damp paper towel and place it in a plastic bag; or for a non-plastic alternative, stick the green garlic in a tall glass with some water in the bottom.

*Kale or Mustard Greens- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.

*Mandarins- These juicy, freshly picked mandarins can be left out on the counter for a few days, but last up to two weeks if refrigerated

*Radishes- Cover the radishes with another damp paper towel in an airtight container so they stay moist and last longer. Last between 5 days to a week.

Raisins- Store in a cool, dry place out of direct sunlight. Refrigeration is recommended in hot environments. Should last several weeks.

*Sage or Rosemary- Wrap in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 week. Can also be hung to dry and will last several months.

Spring Onions- You can keep it on your counter for a couple of days or in the crisper in your fridge for up to 2 weeks.

RECIPES:

Pickled Fennel with Rosemary

Swiss Chard Malfatti With Sage Brown Butter

Okonomiyaki (Japanese Pancake)

SHOPPING LIST (ASSUMES YOU HAVE SALT, PEPPER, & WATER):

Shopping list for Pickled Fennel with Rosemary

1/2 cup unseasoned Rice Vinegar

1/3 cup Sugar

1 tablespoon White Wine Vinegar

2 small dried hot Chiles, such as Arbol

Shopping list for Swiss Chard Malfatti With Sage Brown Butter

1/2 stick Unsalted Butter, divided

3/4c up Whole-Milk Ricotta, drained

3 large EggS

2 TB All-Purpose Flour plus more

Finely grated Parmesan

Shopping list for Okonomiyaki (Japanese Pancake)

2 Large Eggs

1 1/2 TB Soy Sauce

1 TB Toasted  Sesame Oil

3/4 to 1 cup All-Purpose Flour

1 Carrot

3 Green Onions

2 TB Oil for frying

For The Sauce:

1/4 cup Mayonnaise

2 TB Sriracha

1/2 TB Sesame Seeds

2 Green Onions

This Week's Box: March 25th 2019 - March 31st 2019

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IN THE BOX:

* = Items in Box for 2

Cabbage- Wrap cabbage in plastic wrap and keep it chilled in the refrigerator. An alternative to plastic would be placing it in a tightly-locking container that limits air flow. Properly stored, cabbage should last about a week. 

*Carrots- Cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.

Celeriac-  A delicious form of celery that is pretty new to people's kitchens. Peel, chop and cook with potatoes, mash the lot with more butter and cream than your mother would. Cool and damp is best, so an outdoor, shady vegetable rack is good and the bottom of your fridge even better. Healthy celeriac should keep, unwrapped, for several weeks without any significant loss of quality. Even when cut in half, they will still keep for a week or more, though you may need to shave off a layer to refresh the surface. 

*Chard- Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge. Keeps 2-3 days.

Chives- Wrap in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 week.

*Fennel- If used within a couple days, fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days, place in the fridge in a closed container with a little water.

*Green Garlic- Green garlic should be stored in the refrigerator, where it will keep for 5-7 days. Wrap the green garlic in a damp paper towel and place it in a plastic bag; or for a non-plastic alternative, stick the green garlic in a tall glass with some water in the bottom.

*Kale or Mustard Greens- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.

*Mandarins- These juicy, freshly picked mandarins can be left out on the counter for a few days, but last up to two weeks if refrigerated.

Raisins- Store in a cool, dry place out of direct sunlight. Refrigeration is recommended in hot environments. Should last several weeks.

* Spring Onions- You can keep it on your counter for a couple of days or in the crisper in your fridge for up to 2 weeks.

RECIPES:

Mashed Carrots and Potatoes
Linguine With Chickpeas, Broccoli, Greens and Ricotta

Barley Soup with Greens, Fennel, Lemon and Dill

Shopping List:

Shopping list for Mashed Carrots and Potatoes

1 LB baking Potatoes, peeled and cut into chunks

2 TB Butter 

Pinch Saffron, crumbled

Grated zest of 1/2 Lemon

¼  cup milk or crème fraîche

Shopping list for Linguine With Chickpeas, Broccoli, Greens and Ricotta

12 oz Linguine or Spaghetti

1 bunch Broccoli or Broccolini, trimmed and cut into thin florets (about 1 1/2 pounds), stems reserved for another use

1 (14-ounce) can Chickpeas, drained and rinsed

2 large Garlic cloves, thinly sliced

½ teaspoon Red-Pepper flakes

⅓ cup Extra-Virgin Olive Oil, plus more for drizzling

1 Lemon

2 tablespoons Unsalted Butter

8 ounces ricotta

Flaky Sea Salt

Shopping list for Barley Soup with Greens, Fennel, Lemon and Dill

8 cups (or more)  Vegetable or Chicken Broth

1 cup (scant) Pearl Barley (about 6 ounces), rinsed

1 tsp (scant) fine Sea Salt, plus additional for sprinkling

2 TB Extra-Virgin Olive oil, plus additional for drizzling

5 cups spinach leaves (about 5 ounces)

1/2 cup chopped fresh dill

3 tablespoons chopped fresh mint

1 to 2 tablespoons fresh lemon juice

1 7-ounce package feta cheese, crumbled




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