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This Week's Box

This Week's Box- February 10th- February 16th 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. 

*Cauliflower- Will last a while in a closed container in the fridge but some say cauliflower has the best flavor the day it's brought home. 

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.

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.

*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.

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.

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

2. THIS WEEK'S RECIPES

Steamed Cabbage With Lemon, Butter and Thyme

Roasted Romanesco With Pine Nut, Raisin, and Caper Vinaigrette

Han Oak Galbijjim

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

Shopping List for Steamed Cabbage With Lemon, Butter and Thyme:

Juice of 1/2 Lemon

2 to 3 TB unsalted Butter, at room temp

1/2 tsp Thyme leaves (or 3/4 tsp Thyme Salt in place of fresh thyme and kosher salt)

Shopping List for Roasted Romanesco With Pine Nut, Raisin, and Caper Vinaigrette:

6 TB Extra Virgin Olive Oil, divided

1 TB Sherry Vinegar

1 Tb Honey

2 TB Capers, rinsed, drained and roughly chopped

1/4 cup toasted Pine Nuts

1/4 cup Raisins

2 Tb finish chopped Parsley

Shopping List for Han Oak Galbijjim:

3 pounds mixed Root Vegetables, such as Carrots, Turnips, Sweet Potatoes, try Celeriac, peeled and cut into 1-inch pieces

5 tablespoons Neutral Oil, like Canola or vegetable oil

Kosher salt

Freshly ground black pepper, to taste

4 pounds bone-in Short Ribs, cut by a butcher into 2-inch pieces

2 medium-size Asian pears, peeled, cored and diced

1 large Red Onion, peeled and diced

12 cloves Garlic, peeled and roughly chopped

2 tablespoons roughly chopped Ginger

3 cups Chicken Stock

1 12-ounce can Coca-Cola

¼ cup Honey

½ cup Soy Sauce

¼ cup Rice-Wine vinegar

2 tablespoons Gochugaru (Korean chile flakes), or to taste

4 cups roughly chopped Kale or Spinach, optional

1 pound Korean Rice Cakes, optional

1 tablespoon toasted Sesame Oil

3 Scallions, trimmed and both white and green parts thinly sliced (You can use the Green Garlic from the box instead)

3 Radishes, trimmed and thinly sliced

Sesame seeds, to taste

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Thanks!

This Week's Box: February 4th- February 10th 2019

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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! 

Broccoli- Place in a breathable container or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.

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. 

*Cauliflower- Will last a while in a closed container in the fridge but some say cauliflower has the best flavor the day it's brought home. 

*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.

Daikon - Cut the top off the Daikon to help keep moisture in the roots, store the Daikon in a closed container in the fridge and they should last for up to two weeks if not more. A wet paper towel can also be placed in the container to help maintain humidity and keep the roots from wilting.

*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.

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.

*Lemons- This versatile fruit adds a great touch to winter greens and salads. It will store longer, several weeks, if wrapped and placed in crisper of the fridge, but if you are going to use it within a few days it can be stored on the counter.

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

2. THIS WEEK'S RECIPES

Beef Meatballs with Lemon and Celeriac

Crispy Curried Cauliflower

Grapefruit Vinaigrette

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

Shopping List for Beef Meatballs with Lemon and Celeriac:

14 oz Ground Beef

1 medium Onion

3 cups fresh White Breadcrumbs

1 cup Parsley

1 large Egg3/4 tsp ground Allspice

2 TB Olive Oil

3 cloves Garlic

1/2 tsp ground Turmeric

1 1/2 tsp Fennel Seeds

1 tsp Sweet Smoked Paprika

2 cups Chicken Stock

Shopping List for Crispy Curried Cauliflower:

1 1/2 TB Coconut Oil or Ghee

1/2 Dried Arbol Chile

Curry Powder

1 Lime

Shopping List for Grapefruit Vinaigrette:

1 tsp Honey or Agave Syrup

1 TB plus 1 tsp Sherry vinegar or Cider Vinegar

2 TB Sunflower Oil

1 TB Extra Virgin Olive Oil

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This Week's Box- January 27th - February 2nd

1. IN THE BOX:

* = Items in Box for 2

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Broccoli- Place in a breathable container or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.

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. 

Cauliflower- Will last a while in a closed container in the fridge but some say cauliflower has the best flavor the day it's brought home. 

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.

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. 

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.

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.

Lemons- This versatile fruit adds a great touch to winter greens and salads. It will store longer, several weeks, if wrapped and placed in crisper of the fridge, but if you are going to use it within a few days it can be stored on the counter.

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

Turnips- Place them in an open container in the fridge with a wet towel placed on top. Lasts up to one week.

This Week's Box: January 21st- January 27th 2019

1. IN THE BOX:

* = Items in Box for 2

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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! 

Broccoli- Place in a breathable container or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.

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. 

Dill or Cilantro- Keeps well in your fridge. Should last up to 7 days. If you have cilantro, Do not wash the herb until you are ready to use it since excess moisture will turn the leaves to green slime during storage.

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.

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

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

Pomelo- 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.

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 - lasts 2 weeks to a month.

Watermelon Radish- Place them in an open container in the fridge with a wet towel placed on top. Lasts up to one week.

2. THIS WEEK'S RECIPES

Pomelo Couscous

Citrus Rosemary Chicken

Glazed Shiitakes With Bok Choy

Greek Yogurt Ranch Dressing

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

Shopping List for Pomelo Couscous:

2 tsp Butter or Olive Oil

1/2 cup instant Couscous

1/2 cup Vegetable Oil

1/4 tsp Ginger

2 TB Mint

Shopping List for Citrus Rosemary Chicken:

2 TB Onion

2 tsp Marjoram

3 Garlic cloves

1 Roasting Chicken (6 to 7 pounds)

1 medium Onion

2 TB Olive Oil

Shopping List for Glazed Shiitakes With Bok Choy:

3 TB good Vegetable oil

3 small dry Red Chinese hot peppers

1 lb Shiitake Mushrooms (about 4 dozen)

4 Garlic cloves

1 TB grated Ginger

1 TB Sugar

1 tsp Sesame Oil

3 TB Tamari or Soy Sauce

6 Scallions

1 TB  Toasted Sesame Seeds for garnish (optional)

Shopping List for Greek Yogurt Ranch Dressing:

6 oz  Greek Yogurt 

2 TB  Mayonnaise 

1/2 cup Cultured Buttermilk 

1/2 TB Champagne or White Wine Vinegar 

1/4 tsp fresh Garlic

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

1. IN THE BOX:

* = Items in Box for 2

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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! 

Broccoli- Place in a breathable container or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.

*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. 

*Celery- Store in your crisper. Lasts about one week

Daikon or Watermelon Radish- Cut the top off the Daikon to help keep moisture in the roots, store the Daikon in a closed container in the fridge and they should last for up to two weeks if not more. A wet paper towel can also be placed in the container to help maintain humidity and keep the roots from wilting.

*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. 

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.

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

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

*Pomelo- 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.

*Red Russian Kale- Wash and dry well. Wrap with a damp paper towel and store in a glass container in the fridge. Lasts up to 5 days.

* 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.

2. THIS WEEK'S RECIPES

Spiced Lentils & Rice
Cold Noodles With Chile Oil and Citrusy Cabbage

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

Shopping items for Spiced Lentils & Rice

3 oz Split Red Lentils

2 heaped TB  Balti Curry Paste

1 cup Brown Basmati Rice

1/2 TB Olive Oil

Shopping items for Cold Noodles With Chile Oil and Citrusy Cabbage

½ cup Canola or Grapeseed oil

1 tablespoon Red-Pepper Flakes

3 Garlic cloves, very finely chopped

1 tablespoon Sichuan Peppercorns (optional)

1 Star Anise (optional)

1 pound Udon, Soba or Rice Noodles

2 tablespoons Rice Wine Vinegar, or fresh Lemon or Lime juice

¼ cup + 3 TB fresh Lemon and-or Lime juice

1 tablespoon finely grated Lemon and-or Lime zest

¼ cup + 3 TB Olive Oil

⅓ cup Tahini

1 tablespoon Sesame Oil

1 cup Parsley and-or Cilantro, tender leaves and stems, very finely chopped

1 bunch Scallions, very thinly sliced

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