In the box - and how to store it
This Week's Recipes
1. IN THE BOX:
*Items in Box for 2
*Broccoli- Place in a breathable container or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.
*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.
*Onion- Store in a cool dry place out of the light. Lasts 2-3 months.
*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
*Turnips- Remove the greens (store separately) same as radishes and beets, store them in an
open container with a moist cloth.
*Sweet Potatoes- Store in a cool, dark, well‐ventilated place. Never refrigerate ‐ sweet potatoes don't like the cold. Lasts up to 3 weeks if stored properly.
*Cherry Tomatoes- Do not refrigerate until they are fully ripe. Allow them to ripen at room temperature. This will result in more flavorful, juicy tomatoes. Once fully ripe, place in a plastic bag and refrigerate. Will keep several days once ripe.*Onion- Store in a cool dry place out of the light. Lasts 2-3 months.
*Green Tomatoes- These can be stored in the fridge and will last up to two weeks.
*Pomegranates- Keeps up to a month stored on a cool counter.
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. Wash well before use.
Arugula- Wash and dry well. Wrap with a damp paper towel and store in a glass container in the fridge. Lasts up to 5 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.
Garlic Chives- Store in the refrigerator, wrapped in plastic. Should last 3-5 days.
Raisins- Store in a cool, dry place out of direct sunlight. Refrigeration is recommended in hot environments. Should last several weeks.
2. THIS WEEK'S RECIPES
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):
4 TB Olive Oil, divided
1 1/2 lb Chicken Breast meat, diced into 1” pieces
3 cloves Garlic, minced
3/4 tsp each dried Thyme, Sage, Parsley & Rosemary
1/8 tsp Nutmeg
1/2 cup Pecans, whole or roughly chopped
1/3 cup dried Cranberries
Green Tomato Salsa
2 -3 Jalapeno or Serrano Peppers, to taste
1/2 cup roughly chopped Cilantro
4 cups cooked Chickpeas OR Lima Beans
2 tsp Yellow Curry Powder
1 tsp ground Turmeric
1 tsp ground Coriander
1 tsp ground Cumin
1/2 - 1 cup Coconut Milk
1 TB Olive Oil
1 1/2 cups Yogurt
3 Scallions, finely chopped