Contents:
- In the box - and how to store it
- This week's Recipes
- Shopping Lists
1. In the box (in order of what to eat first): (Updated! Some Items have changed as of 2014.07.01)
Roma Tomatoes - Leave at room temperature until tomatoes have reached desired ripeness - eat 'em! Last 1-4 days depending on ripeness to start.
Early Girl Tomatoes - Leave at room temperature until tomatoes have reached desired ripeness - eat 'em! Last 1-4 days depending on ripeness to start.
Fruit - Strawberries & peaches OR nectarines (depending on the incoming heat) - Discard any bruised or moldy strawberries. Place berries loosely in a shallow container, cover with plastic wrap and refrigerate. Keeps 2-3 days.
Plums - Keep on the counter until ripe 1-4 days and eat when it's ready.
Melon - Keep on the counter until ripe 1-4 days and eat when it's ready.
Purslane - Put in a bag and store in the frige. Wash right before using. Keeps for 3-7 days.
Summer Squash - Refrigerate in a plastic bag. Do not wash until ready to eat. Last 4-5 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.
Beets - Cut greens off and store the bulbs in a plastic bag in the refrigerator. Do not wash until ready to use. Keeps 2 weeks.
Herbs: Bay Leaves and Lemon Balm - To keep fresh put in a plastic bag with a slightly damp paper towel and leave in the frige, should last a week. To dry, hang bound upside down to let let dry using what you need as you go, should last 1-3 months.
White Onions - Store in a cool dry place out of the light. Lasts 2-3 mo.
Potatoes - Store in a cool, dry, dark place. Should keep for a week or more easily. If you want to store them for longer, say 2 or 3 months, keep them between 45-55 degrees, again in a dry place out of the light.
Garlic - Store whole in a cool dry place around 55-60 degrees. Can last 3-5 months.
2. This Week's Recipes (Links):
3. Shopping list for all recipes (assumes you've got salt, pepper):
Shopping List for Couscous with Tomato and Onion:
3 TB Olive Oil
1 TB Tomato Paste
1/2 tsp Sugar
Scant 1 cup Couscous
Scant 1 cup boiling Chicken or Vegetable Stock
2 1/2 TB unsalted Butter
Purslane with Chopped Walnuts and Sumac:
A handful coarsely chopped Walnuts
Sumac
Olive Oil
Shopping List for All Recipes:
5 TB Olive Oil
1 TB Tomato Paste
1/2 cup Sugar
Scant 1 cup Couscous
Scant 1 cup boiling Chicken or Vegetable Stock
2 1/2 TB unsalted Butter
1 lb ground Turkey
1 Egg
1 tsp ground Cumin
1/2 tsp Cayenne
About 6 1/2 TB Sunflower oil, for searing
1/2 cup Sour Cream
2/3 cup Greek Yogurt
1 tsp grated lemon Zest
1 TB freshly squeezed Lemon Juice
1 TB Sumac, you might try finely chopped lemon balm instead
1/2 cup White Vinegar
Shopping List for Turkey with Zuccini Burgers with Green Onion and Cumin:
1 lb ground Turkey
1 Egg
1 tsp ground Cumin
1/2 tsp freshly ground Black Pepper
1/2 tsp Cayenne
About 6 1/2 TB Sunflower oil, for searing
For Sour Cream & Sumac Sauce
1/2 cup Sour Cream
2/3 cup Greek Yogurt
1 tsp grated lemon Zest
1 TB freshly squeezed Lemon Juice
1 1/2 TB olive oil
1 TB Sumac, you might try finely chopped lemon balm instead
Shopping List for Easy Pickled Beets:
1/2 cup White Vinegar
1/4 cup Sugar