In the box - and how to store it
This Week's Recipes
1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):
*Items in Box for 2
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.
* Collards- 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. Do not wash until ready to use. Will last 3-5 days.
* Garlic Chives- Store in the refrigerator, wrapped in plastic. Should last 3-5 days.
Zucchini- Does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage. Do not wash until ready to eat. Lasts 4-5 days.
* Eggplant- Does fine left out in a cool room. Don't wash it, eggplant doesn't like any extra moisture around its leaves. For longer storage - place loose, in the crisper. Keeps 5-7 days.
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.
* 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.
* 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.
* Peaches- Peaches are climacteric, which means they continue to ripen after picking and should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. After ripe, refrigerate as necessary to prevent spoiling. Will last up to a week.
* Tomatoes- Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness, place in a paper bag with an apple.
Onions- Store in a cool dry place out of the light. Lasts 2-3 months.
2. THIS WEEK'S RECIPES
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):
Shopping list for Lemon Butter Braised Sole with Chard
2 TB Extra Virgin Olive Oil
3 Cloves Garlic
1 small Red Chile, minced or a pinch of crushed Red Pepper
1/2 cup dry White Wine
2 Sole Fillets
4 slices Lemon
2 TB Lemon Juice
2 TB Butter
1/4 cup Parsley, finely minced OR use the Garlic Chives instead
Shopping list for Eggplant Wrapped Ricotta Gnocchi With Sage Butter
4 TB Olive Oil
2 TB Butter
1 oz Pine Nuts
8 ops Ricotta Cheese
3 TB All Purpose Flour
1 oz Parmesan Cheese, freshly grated
1 TB chopped Parsley
1/4 tsp Nutmeg
1/4 lb unsalted Butter
20 Sage Leaves
1/2 TB Lemon Juice (optional)
Shopping list for Roasted Potatoes With Jerusalem Artichokes
1 lb Jerusalem artichokes
4 Garlic cloves, crushed
4 TB Olive Oil
2 TB roughly chopped Sage
6 oz Kalamata Olives, pitted
2 TB roughly chopped Parsley