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This Week's Box

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




This Week's Box: March 18th 2019- March 24th 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 or Red Russian Kale- 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 or Parsley- 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- These juicy, freshly picked mandarins can be left out on the counter for a few days, but last up to two weeks if refrigerated.

Oranges- Keep in a dish on your counter or table. Lasts one week. Or you can store in your fridge for longer storage.

*Radicchio or Lettuce- Refrigerate in a sealed plastic bag. Keeps for a week.

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.

*Turnips- Remove the greens (store separately) so they don't draw out excess moisture from the roots. Place them in an open container in the fridge with a wet towel placed on top. Lasts up to one week. 

RECIPES:

Paleo Pizza Crust with Carrot and Celery Root

Turmeric-Miso Soup with Shiitakes, Turnips and Soba Noodles
Suspiciously Delicious Cabbage

Shopping List:

Shopping list for: Paleo Pizza Crust with Carrot and Celery Root

2 Eggs

Shopping list for Turmeric-Miso Soup with Shiitakes, Turnips and Soba Noodles:

4 oz fresh Shiitake Mushrooms, stems removed and tops slivered

1” fresh Turmeric, peeled and grated or about 1 1/2 tsp dried ground

4 TB White or Chickpea Miso, although I would use the Country if that is all I had

1/2 lb Soba Noodles

Shopping list for Suspiciously Delicious Cabbage

2 Garlic Cloves, minced - I will be using a couple of Green Garlic Stalks instead

1 TB Butter

3/4 cup Heavy Cream

This Week's Box: March 10th- March 17th 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.

*Chard or Red Russian Kale- 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.

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.

Lemons or Oranges- Keep in a dish on your counter or table. Lasts one week. Or you can store in your fridge for longer storage.

* 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.

Romanesco- Will last up to one week in a closed container in the fridge, but has better flavor if consumed earlier. Cut florets away from the core and soak in warm soapy water or salt water for 10 minutes to wash away any aphids. Florets can also be lightly boiled in salt water for a couple of minutes for this purpose. Rinse before preparing.

*Rosemary- 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.

*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.

*Turnips or Radishes- Remove the greens (store separately) so they don't draw out excess moisture from the roots. Place them in an open container in the fridge with a wet towel placed on top. Lasts up to one week. 

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

Recipes:

Falafel Burgers with Yogurt Dill Sauce

Savory Sauté of Romanesco, Cabbage and Potatoes

Rosemary & Garlic Kale

This Week's Box: March 4th- March 10th

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1. 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- Refrigerate unwashed, covered for up to a week.

*Daikon- Daikon will last up to 2 weeks stored in the fridge in plastic bag or wrapped in damp towel in fridge. Their greens should be stored separately. You can also cut into smaller pieces and freeze for up to 6 months.

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.

*Leeks or Spring Onions- These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fries, or in place of onions in other dishes for a delicious and more subtle flavor. Save the dark green tops for making vegetable stock! Leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).  Will last at least 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.

*Kale, Red Russian- 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.

Pomelos or Tangelos- Pomelos are the largest citrus fruit. Pomelos 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.

Turnips or Radishes- Remove the greens (store separately) so they don't draw out excess moisture from the roots. Place them in an open container in the fridge with a wet towel placed on top. Lasts up to one week. 

*Romanesco- Will last up to one week in a closed container in the fridge, but has better flavor if consumed earlier. Cut florets away from the core and soak in warm soapy water or salt water for 10 minutes to wash away any aphids. Florets can also be lightly boiled in salt water for a couple of minutes for this purpose. Rinse before preparing..

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

2. THIS WEEK'S RECIPES

Cabbage Rolls

Romanesco Soup

White Bean and Celery Root Gratin

3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):

Shopping List for Cabbage Rolls

1/4 good Cooking Oil

1 1/2 cup Vegetable Broth OR Eatwell Chicken Stock

1 1/2 cups Tomato Sauce

3/4 cup long grain White Rice

1 tsp Red Pepper Flakes, or to taste

1/4 cup minced Parsley

3 TB minced Cilantro (optional)

1/2 tsp ground Cumin

1/4 tsp ground Coriander

Shopping List for White Bean and Celery Root Gratin

1/4 cup Extra Virgin Olive Oil or 1/2 stick of Butter, plus more for greasing the baking dish

1 Onion, chopped

2 cloves Garlic, chopped

3 cups cooked or canned White Beans, drained but still moist, liquid reserved

1 tsp Sweet or Spanish Smoked Paprika

1 tsp dried Oregano

1/2 cup freshly grated Parmesan, plus more for garnish

1/2 cup Bread Crumbs


____

Thanks!

This Week's Box: February 25th - March 3rd 2019

1. 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! 

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. 

*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.

Leeks- These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fries, or in place of onions in other dishes for a delicious and more subtle flavor. Save the dark green tops for making vegetable stock! Leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).  Will last at least 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.

*Mustard Greens- 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.

*Pomelos or Tangelos- Pomelos are the largest citrus fruit. Pomelos 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.

Turnips- Remove the greens (store separately) so they don't draw out excess moisture from the roots. Place them in an open container in the fridge with a wet towel placed on top. Lasts up to one week. 

Romanesco- Will last up to one week in a closed container in the fridge, but has better flavor if consumed earlier. Cut florets away from the core and soak in warm soapy water or salt water for 10 minutes to wash away any aphids. Florets can also be lightly boiled in salt water for a couple of minutes for this purpose. Rinse before preparing.

*Shallots- Store in a dark, cool, dry, well-ventilated place. Lasts up to one month. If placed in the refrigerator, shallots have a shorter storage life, up to two weeks.

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

2. THIS WEEK'S RECIPES

Glazed Shiitakes With Bok Choy

Coconut-Miso Salmon Curry

Sausage Rolls

Green Sauce

3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):

Shopping List for Glazed Shiitakes With Bok Choy

3 TB Vegetable Oil

3 small dry red Chinese Hot Pepper

1 lb Shiitake Mushrooms, stems removed

4 Garlic Cloves, minced

1 Tb grated Ginger

1 TB Sugar

1 tsp Sesame Oil

3 TB Tamari or Soy Sauce

6 Scallions, for garnish

1 TB roasted Sesame Seeds for garnish

Shopping List for Coconut-Miso Salmon Curry

3 tablespoons Safflower or Canola oil

1 medium Red Onion, halved and sliced 1/2-inch thick (about 2 cups)

1 (1-inch) piece fresh Ginger, minced (about 2 tablespoons)

3 Garlic cloves, thinly sliced

¼ cup White Miso

½ cup unsweetened, full-fat canned Coconut Milk

1 (1 1/2-pound) Salmon Fillet, cut into 2-inch pieces

1 tablespoon fresh lime juice, plus lime wedges for serving

Steamed Rice, such as jasmine or basmati, for serving

¼ cup chopped fresh Basil

¼ cup chopped fresh Cilantro

Shopping List for Sausage Rolls

1 lb ground Beef

1 pack good Bacon, chopped pretty small

1 or 2 Onions

2 Eatwell Farm Eggs

1 cup Breadcrumbs

1 cup grated Cheddar Cheese 

1 or 2 TB fresh Sage, chopped

Freshly grated Nutmeg, do this to taste preference

2 sheets Puff Pastry- I use Trader Joe’s

1 extra Egg for Pastry Egg Wash

Shopping List for Green Sauce

Some Stock to cook the stems in, about 2 cups

1/4 cup Olive Oil + more for sauteeing

Juice of 1 Lemon, plus zest from about 1/2

Pinch or Red Pepper Flakes


____

Thanks!

This Week's Box: February 17th - February 23rd 2019

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1. 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-  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. 

*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.

Leeks- These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fries, or in place of onions in other dishes for a delicious and more subtle flavor. Save the dark green tops for making vegetable stock! Leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).  Will last at least a week.

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

*Mustard Greens or Red Russian Kale- 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.

Pomelos- Pomelos are the largest citrus fruit. Pomelos 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.

*Radishes or turnips- Remove the greens (store separately) so they don't draw out excess moisture from the roots. Place them in an open container in the fridge with a wet towel placed on top. Lasts up to one week. 

*Romanesco- Will last up to one week in a closed container in the fridge, but has better flavor if consumed earlier. Cut florets away from the core and soak in warm soapy water or salt water for 10 minutes to wash away any aphids. Florets can also be lightly boiled in salt water for a couple of minutes for this purpose. Rinse before preparing.

*Rosemary- 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.

Shallots- Store in a dark, cool, dry, well-ventilated place. Lasts up to one month. If placed in the refrigerator, shallots have a shorter storage life, up to two weeks.

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

2. THIS WEEK'S RECIPES

Lilly’s Winter CSA Soup

Pork Chops With Cream Sauce and Braised Red Cabbage

Radish or Turnip and Citrus Salad

3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):

Shopping List for Lilly’s Winter CSA Soup

2 to 3 Carrots, peeled and diced

Olive Oil

Eatwell Thyme Salt 

1 qt Eatwell Chicken Stock

1 can Coconut Milk

Zest from 1 Lemon

Red Pepper Flakes, to taste

Shopping List for Pork Chops With Cream Sauce and Braised Red Cabbage

2 medium apples (peeled and cored)

1/2 cup dry red wine (or use apple juice or cider)

3 tablespoons cider vinegar

2 tablespoons brown sugar (light or dark, packed)

1 bay leaf

2 to 3 inches cinnamon stick

1/4 teaspoon allspice (ground)

1 tablespoon butter

1 tablespoon vegetable oil

4 pork chops (rib or loin, bone-in, about 3/4-inch thickness)

1 1/4 cups chicken stock (low sodium or homemade with no salt)

1/2 cup dry white wine (or use more chicken stock or apple cider)

1 tablespoon mustard (Dijon)

3 to 4 tablespoons heavy cream

Shopping List for Radish or Turnip and Citrus Salad:

1/4 cup sliced Almonds, toasted

1 TB pungent Olive Oil

1 TB Balsamic Vinegar

2 tsp Maple Syrup

1/8 tsp Cinnamon

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Thanks!

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