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.
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.
* 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.
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.
* 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.
Ancho Chile/ Poblano Peppers- Avoid direct contact while handling chiles as they contain oils that can burn your eyes. Wrap in a towel and store in a paper bag in your crisper. Keeps 1 - 2 weeks.
* 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 Grilled Zucchini Ribbons with Pesto and White Beans
1 3/4 cup (from 1 15 oz can) small to medium sized White Beans, drained
1 Garlic Clove, peeled
1 to 2 TB White Wine Vinegar
Coarsely grated Parmesan, to taste
Shopping list for Eggplant Roasted Tomato Stack
2 Eggs, hard boiled, diced
1/3 cup chopped Celery
2 TB chopped Dill Pickles
1/4 cup Mayonnaise
1/4 cup Sour
1/2 TB Apple Cider Vinegar
1 tsp prepared Yellow Mustard
Pinch of Celery Seed
1 TB Milk, then more as needed
Shopping list for Poblano Stuffed with Cheddar and Chicken
1 large clove Garlic, chopped
1 TB ground Cumin
Generous pinch of ground Cinnamon
1 TB Olive Oil
2 cups shredded cooked Chicken, preferable dark meat
1 1/2 cups cooked Brown or White Rice
2 cups grated Sharp or Extra-Sharp white Cheddar (about 7 oz)
1/4 cup chopped fresh Cilantro
1 TB Lime Juice