1. IN THE BOX:
*Items in Box for 2
*Red 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.
*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.
*Acorn Squash- Store in a cool, dark, well ventilated place. Many growers say winter squash gets sweeter if they're stored for a week or so before eaten. Will last several 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.
*Tatsoi- Wrap in a dry paper towel and place in a plastic bag in the fridge. The paper towel will absorb any excess moisture, keeping it fresher for much longer. 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.
*Mandarins- They will keep a day or two at room temperature and up to a week in the crisper drawer of the refrigerator.
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.
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.
Dill- Keeps well in your fridge. Should last up to 7 days. For best results put stems in a jar with clean water as a vase and cover with a plastic bag to keep protected culture.
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):
2-3 TB Oil, or Lard
1 large Onion, diced
3 Apples, peeled, cored, shredded or diced
1/2 cup Red Wine
3 TB Cider Vinegar
2 tsp Sugar* I find our cabbage is really sweet so I never add sugar
1/2 tsp Nutmeg, ground
1/4 tsp Cloves, ground
2 TB Lemon Juice
2 TB Corn Starch
1 TB Oil
4 Chicken thighs, skin on and bone in
2 oz dry White Wine
1 cup Chicken or Veg Stock
1 large Carrot, peeled and diced
1- 2 tsp Thyme Salt or leaves from a sprig of fresh thyme
Freshly ground Black Pepper
3 1/2 oz Suet*
4 TB All-Purpose Flour
1/2 tsp Baking Powder