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.
* 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.
* Plums- Plums should be stored at room temperature until ripe. After ripe, refrigerate as necessary to prevent spoiling. Will last up to 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.
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.
* 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.
Raisins- Store in a cool, dry place out of direct sunlight. Refrigeration is recommended in hot environments. Should last several weeks.
*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 Farfalle with Chard and Pesto
1 1/2 to 2 cups Farfalle pasta
4 cloves of Garlic
1 tsp Olive Oil or Organic Canola Oil
1/4 cup raw Cashews
1-2 TB Extra Virgin Olive Oil
Coarsely grated Parmesan, to taste
Shopping list for Open Faced Tomatoes, Pesto, Mozzarella Sandwich
1/4 cup grated Parmigiano-Reggiano
1/2 cup Olive Oil
4 Garlic cloves
1/4 cup Pine Nuts
Shopping list for Poblano Stuffed with Cheddar and Chicken
1 to 2 TB Butter
2 oz Bacon or Pancetta or 4 oz bulk Country Sausage
1/2 cup heavy Cream, Half and Half or Broth
1 tsp Coarse Grain or Country Mustard
1/2 cup freshly shredded melting Cheese (Gruyere, Swiss or Gouda)