In the box - and how to store it
This Week's Recipes
IN THE BOX:
*Items in Box for 2
*Pomegranate- Keeps up to a month stored on a cool counter.
*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.
*Onion- Store in a cool dry place out of the light. Lasts 2-3 months.
*Tokyo Bekana Cabbage- Remove rubber bands from ribs. Will keep in the refrigerator for up to 5 days. store in a plastic bag for best storage.
*Mustards Greens/Mizuna- Will keep in the refrigerator for up to 5 days. Rinse and dry the leaves before refrigerating. Wrap them in a paper towel and store them in a plastic bag.
*Turnips- Remove the greens (store separately) same as radishes and beets, store them in an
open container with a moist cloth.
*Broccoli- Place in a breathable container or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.
*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.
Apples- Apples last much longer if they are placed loosely in the bin of your refrigerator. Wrapping them in brown paper from grocery sacks will also help to keep in the moisture of the apple. Keep apples slightly apart from each other. Lasts up to 2 months.
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!
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.
2. THIS WEEK'S RECIPES
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):
1/4 cup Extra Virgin Olive Oil
1/3 cup freshly squeezed Lemon Juice
1/4 cup Red Wine Vinegar
1 1/2 tsp Sherry Vinegar
3/4 cup finely chopped Red Onion
1/3 cup finely chopped fresh Basil
1/3 cup finely chopped fresh Italian Parsley
3 TB High Temp Oil, divided
1 1/4 lb Flat Iron Steak, thinly sliced
2 TB Hoisin Sauce
2 Green Garlic stems, chopped, wrong season for this, use 1 clove of garlic instead
2 TB grate Ginger
1 lb Bok Choy, stems and greens coarsely chopped, separated
3 TB Soy Sauce
1 TB Sriracha