Happy Thanksgiving Everyone!
CONTENTS:
In the box - and how to store it
This Week's Recipes
Shopping List
IN THE BOX:
*Items in Box for 2
*Broccoli- Place in a breathable container or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.
*Butternut Squash- Store in a cool, dark, well ventilated place. Many growers say winter squash gets sweeter if they're stored for a week or so before eaten. Will last several weeks.
*Celery- Store in your crisper. Lasts about one week.
*Leeks- These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fries, or in place of onions in other dishes for a delicious and more subtle flavor. Save the dark green tops for making vegetable stock! Leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water). Will last at least a week.
*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.
*Lettuce- Keep damp in an airtight container in the fridge. Keeps for one week.
OR
*Spinach- Store in the bag, unwashed, in the crisper. Take out what you plan on using and wash as you go. Will last 3-5 days.
*Turnips- Remove the greens (store separately) same as radishes and beets, store them in an
open container with a moist cloth.
*Mandarins- They will keep a day or two at room temperature and up to a week in the crisper drawer of the refrigerator.
*BONUS: Onion- Store in a cool dry place out of the light. Lasts 2-3 months.
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.
Celeriac- A delicious form of celery that is pretty new to people's kitchens. Peel, chop and cook with potatoes, mash the lot with more butter and cream than your mother would. Cool and damp is best, so an outdoor, shady vegetable rack is good and the bottom of your fridge even better. Healthy celeriac should keep, unwrapped, for several weeks without any significant loss of quality. Even when cut in half, they will still keep for a week or more, though you may need to shave off a layer to refresh the surface.
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.
Holiday Herb Mix- Wrap in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 week. Can also be hung to dry and will last several months.
2. THIS WEEK'S RECIPES
Butternut Squash and Leek Stuffing
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):
3 cloves garlic
Peel from one lemon
1/8 teaspoon red pepper flakes
1 cup extra virgin olive oil
1/2 cup Butter, softened
1/4 cup White sugar
1/4 cup Brown sugar
2 Tablespoons Molases
1/2 cup Buttermilk
3 Eggs
½ tsp Salt
2 teaspoon ground Nutmeg
2 teaspoon ground Cinnamon
2 teaspoon Vanilla extract
Butternut Squash and Leek Stuffing
16 cups cubed Bread
4 TB Extra Virgin Olive Oil, divided
1/2 cup dry White Wine
1 Tb chopped fresh Thyme leaves
1 quart Vegetable Stock
2 cups shredded Gruyere, if desired