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
*Apples- Apples last much longer if they are placed loosely in the bin of your refrigerator. Wrapping them in brown paper from grocery sacks will also help to keep in the moisture of the apple. Keep apples slightly apart from each other. Lasts up to 2 months.
*Lunchbox peppers- Only wash them right before you plan on eating them as moisture decreases storage time. Store in a cool room to use in a couple of days, place in the crisper if longer storage is needed. Lasts up to one week.
*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.
*Grapes- Store, unwashed, in your refrigerator's fruit drawer. They last up to 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.
*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.*Cucumber- Cucumbers can be wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room. Lasts up to a week in the fridge.
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.
*Cherry Tomatoes- Do not refrigerate until they are fully ripe. Allow them to ripen at room temperature. This will result in more flavorful, juicy tomatoes. Once fully ripe, place in a plastic bag and refrigerate. Will keep several days once ripe.*Onions- Store in a cool dry place out of the light. Lasts 2-3 months.
*Spaghetti Squash- Store squash in a cool, dry place up to 3 months. Refrigeration will make the squash spoil quickly.
*Sweet Potatoes- Store in a cool, dark, well‐ventilated place. Never refrigerate ‐ sweet potatoes don't like the cold. Lasts up to 3 weeks if stored properly.
Radishes- Remove the greens (store separately) so they don't draw out excess moisture from the roots. Place them in an open container in the fridge with a wet towel placed on top. Lasts up to one week.
Garlic Chives- Store in the refrigerator, wrapped in plastic. Should last 3-5 days.
Onion- 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 Stuffed Spaghetti Squash with Chickpeas & Garlicky Arugula Cream
1 TB Olive Oil, divided
2 TB Pine Nuts
1/3 cup Raw Cashew Butter
2 cloves of Garlic, peeled
1/2 tsp Lemon Zest
2 TB fresh Lemon Juice, divided
1/2 tsp Tamari
1 medium Shallot, small dice about 1/2 cup (If you don’t want to run out for Shallots, substitute onion from the share, just use a little less, maybe 1/3 cup)
1 1/2 cups cooked Chickpeas
Shopping list for Chicken with Eggplant and Chard
6 to 8 TB Sesame or Olive Oil
2 cloves Garlic, finely chopped
1 whole Chicken, 4 to 5 lbs, but into 8 pieces
1 tsp ground Allspice
1/2 tsp Turmeric
1 1/2 cups Chicken Stock or Water
1 dried Lime (optional, available at Middle Eastern Groceries)
Juice of 1 Lemon
Shopping list for Chili Sweet Potato Cubes
2 TB Olive Oil
1 tsp Chili Powder
Shopping list for Simple Greek Yogurt Sauce
1 cup Greek Yogurt
Juice & Zest from 1/2 Lemon
1 to 2 TB Olive Oil, depending on how creamy you want it.
Shopping list for Waldorf Salad
6 TB Mayo
1 TB Lemon Juice
1 cup Celery, thinly sliced OR use thinly sliced Radishes from this week’s share