In the box - and how to store it
This Week's Recipes
Link to Digital Copy of Newsletter
1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):
*Items in Box for 2
*Basil- Trim the ends and place basil in a glass containing about 1 inch of water; then cover with a loose-fitting plastic bag and leave at room temp. Replace the water whenever it gets cloudy. Should keep for about a week.
*Turnips- Remove the greens (store separately) same as radishes and beets, store them in an open container with a moist cloth.
*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.
Spring Garlic- Wrap the green garlic in a damp paper towel and place it in a plastic bag. Should last 5-7 days.
Lettuce- Keep damp in an airtight container in the fridge. Keeps for one week.
*New Potatoes- Store potatoes in a cool, well-ventilated place. Don't wash the potatoes before storing as dampness promotes early spoilage. Will last at least one week.
Parsley- Place in a glass with an inch of water in the fridge. Change water often. Can also be stored in a closed container in the fridge. Lasts up to one week.
*Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.
*Cherries- cherries in the fridge as soon as possible, preferably wrapped in a plastic bag. Wash them with cold water just before eating. Lasts in fridge up to 10 days. Can last in freezer up to 6 months.
*Oranges, Valencia- Valencia Oranges are available outside of the regular citrus season and are known for their high juice content. One of the best oranges for juicing. Don't be deterred if you see a tinge of green on these oranges - it is caused by chlorophyll to help protect the oranges from sunburn. Green-tinged oranges are ripe and still taste sweet. Will last much longer in the fridge, up to two weeks.
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.
2. THIS WEEK'S RECIPES
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):
Shopping list for Herbed Honey Mustard Dressing
1/2 cup Extra Virgin Olive Oil
1/4 cup White Wine Vinegar
1 TB Honey
1 TB Dijon Mustard
1 tsp Shallots, chopped
Shopping list for Creamy Herb Dressing
1/2 cup Sour Cream or Yogurt
1/4 cup Extra Virgin Olive Oil
1 TB White Wine Vinegar
1 Lemon Juiced
Optional: 1/2 Green Onion, mainly the white part and some green, about 2-3 TB
Shopping list for Orecchiette with Caramelized Turnips and Kale
1 lb Orecchiette
1/4 cup Vegetable Oil
1/2 tsp Red Pepper Flakes
8 TB unsalted Butter
2/3 cup grated Parmigiano-Reggiano Cheese, plus extra for garnish
Shopping list for
1/8 cup Extra Virgin Olive Oil
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