Contents:
- In the box - and how to store it
- This week's Recipes
- Shopping List
1. In the box (in order of what to eat first):
Roma and Shady Lady 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.
Cabbage - Left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off
outer leaves if they start to wilt. Cabbage might begin to loose its moisture after a
week , so, best used as soon as possible.
Rainbow Chard and Collard Greens- 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.
Lettuce - Keep in an airtight container in the fridge. Keeps for one week.
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.
Ancho Chiles or Bell Peppers - Avoid direct contact while handling chiles as they contain oils that can burn your eyes. Wrap in a towel and store in a paper bag in your crisper. Keeps 1 - 2 weeks. Only wash bell peppers right before you plan on eating them as wetness decreases storage time. Store in a cool room to use in a couple of days, place in the crisper if longer storage is needed. Keeps 1-2 weeks.
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.
Spaghetti Squash - Store in a cool, dark, well ventilated place. Many growers say winter squash get sweeter if they're stored for a week or so before eaten.
Pomegranates - Keep up to a month stored on a cool counter
Onions - Store in a cool dry place out of the light. Lasts 2-3 months.
2. This Week's Recipes (Links):
Simple Roasted Spaghetti Squash
Vegan Cajun Collard Greens with Tomatoes
Hearty Pasta, Greens and Beans
3. Shopping list for all recipes (assumes you have basic salt and pepper):
Shopping List for Sweet Potato Biscuits:
5 cups Self-Rising Flour
1 TB Sugar
1 cup cold Butter, cut into small cubes
1/4 cup cold Vegetable Shortening
2 cups Buttermilk
Parchment Paper
2 TB Butter, melted
Shopping List for Simple Roasted Spaghetti Squash:
No additional items required
Shopping List for Vegan Cajun Collard Greens with Tomatoes:
2 cloves Garlic, diced
3/4 cup Vegetable Broth
1/2 tsp Red Pepper Flakes
1/2 tsp Hot Sauce
2 TB Olive OIl
1/2 tsp Garlic Powder
Salt and Pepper, to taste
Dash Cayenne
Shopping List for Hearty Pasta, Greens and Beans:
2 TB Vegetable Oil
3 oz Pancetta, diced
2 tsp minced fresh Rosemary
1 garlic clove, minced to paste
1/4 tsp Red Pepper Flakes
1 (15 oz)can Cannellini beans (do not drain)
1 (15 oz)can Pinto beans (do not drain)
1 Parmesan Cheese rind (optional)
1/2 cup grated Parmesan Cheese, plus extra for serving
8 oz Fusilli
1 TB Red Wine Vinegar
Shopping List for All Recipes:
5 cups Self-Rising Flour
1 TB Sugar
1 cup cold Butter, cut into small cubes
1/4 cup cold Vegetable Shortening
2 cups Buttermilk
Parchment Paper
2 TB Butter, melted
3 cloves Garlic
3/4 cup Vegetable Broth
1/2 tsp Red Pepper Flakes
1/2 tsp Hot Sauce
2 TB Olive OIl
1/2 tsp Garlic Powder
Salt and Pepper, to taste
Dash Cayenne
2 TB Vegetable Oil
3 oz Pancetta, diced
2 tsp minced fresh Rosemary
1/4 tsp Red Pepper Flakes
1 (15 oz)can Cannellini beans (do not drain)
1 (15 oz)can Pinto beans (do not drain)
1 Parmesan Cheese rind (optional)
1/2 cup grated Parmesan Cheese, plus extra for serving
8 oz Fusilli
1 TB Red Wine Vinegar