In the box - and how to store it
This Week's Recipes
1. IN THE BOX:
*Items in Box for 2
San Marzano Tomatoes- Depending on ripeness, tomatoes can stay for up to two weeks on the counter.
Heirloom Tomatoes- Depending on ripeness, tomatoes can stay for up to two weeks on the counter.
Turnips- Remove the greens (store separately) same as radishes and beets, store them in an
open container with a moist cloth.
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
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.
*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.*Onion- Store in a cool dry place out of the light. Lasts 2-3 months.
*Onion- Store in a cool dry place out of the light. Lasts 2-3 months.
*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.
*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
*Fennel- If used within a couple days, fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days, place in the fridge in a closed container with a little water.
*Stir Fry Mix- These baby mixed greens can be stored by lining a storage container with paper towels, place the mixed greens on top, and cover with another layer of paper towels and lock the lid. Make sure there is plenty of space and the greens are not jam-packed in there. Will last up to one week.
*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.
Raisins- Store in a cool, dry place out of direct sunlight. Refrigeration is recommended in hot environments. Should last several weeks.
2. THIS WEEK'S RECIPES
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):
3 TB Olive Oil
1 TB Thyme leaves, plus a few whole sprigs
3 Garlic Cloves, crushed
2/3 to 1 cup Whipping Cream
3 to 4 oz Parmesan cheese, freshly grated
1 tsp chopped Parsley
Roasted Ratatouille Pasta
12 oz Zucchini, cut into 1” pieces
2 Red Bell Peppers, seeded and coarsely chopped
1 Shallot, thinly sliced
4 cloves Garlic, minced
1/4 to 1/2 cups Olive Oil
2 to 4 TB Balsamic Vinegar
2 tsp chopped fresh Thyme (OR use Eatwell Thyme salt instead)
8 oz Penne or Gemelli Pasta
1 cup Flour
2 tsp Baking Powder
1/2 tsp ground Cinnamon
1/4 tsp ground Nutmeg
1 large Egg
1 1/4 cups Milk
1 TB Brown Sugar
1 TB Vegetable Oil