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.
Red 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 Green Mustard - 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.
Arugula - Like lettuce, it should not stay wet! Dunk in cold water and spin or lay flat to dry. Place dry arugula in an open container, wrapped in a dry towel to absorb any extra moisture.
Fennel - If used within a couple days after it's bought, fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If you want to keep it longer than a few days, place in a the fridge in a closed container with a little water.
Radishes - Remove the greens (store separately) so they don't draw out excess moisture from the roots and place them in an open container in the fridge with a wet towel placed on top. Keeps 3 - 5 days.
Rosemary - Store in a closed container in the fridge, or upright in a glass with 1 inch of water. Change the water every time it gets murky. Keeps up to one week (sometimes longer).
Bell Peppers - 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.
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.
Butternut squash - Store in a cool, dark, well-ventilated place. Many growers say winter squashed get sweeter if they're stored for a week or so before eaten. Keeps up to 1 month.
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):
Whole Wheat Spaghetti with Fennel and Sausage
3. Shopping list for all recipes (assumes you have basic salt and pepper):
Shopping List for Galette de Blette:
2 TB EV Olive Oil
4 Shallots, minced (or use the some onion from this week’s share)
1 clove Garlic, minced
2 TB minced fresh Parsley
2 TB minced fresh Chives
1 pinch ground Nutmeg
1/4 cup Pine Nuts
3 Eatwell Eggs, lightly beaten
1/4 cup Creme Fraiche
1/4 cup Comte Cheese
Shopping List for Veg and Bean Tostada:
6 (6 inch) Corn Tortillas
Vegetable Oil Spray
1 TB Vegetable Oil
2 Garlic cloves, minced
1.5 TB Lime Juice
1 (15 oz) can Pinto Beans
1.5 tsp minced jarred Jalapeños, plus 2 TB Brine
2 oz Queso Fresco, crumbled (1/2 cup)
1/4 cup Sour Cream
1 TB minced fresh Cilantro
Shopping List for Whole Wheat Spaghetti with Fennel and Sausage:
2 TB EV Olive Oil
3 Garlic cloves, minced
1/4 tsp Red Pepper Flakes
4 oz sweet Italian Sausage
1/4 cup Pine Nuts, toasted and chopped coarse
1/4 cup chopped fresh Basil
1 TB fresh Lemon Juice
6 oz Whole-Wheat Spaghetti
1/4 cup grated Pecorino Romano cheese
Shopping List for Gnocchi with Squash Sauce:
3 lbs Yukon Gold Potatoes
2 large Egg Yolks
5 oz all purpose Flour
1 Nutmeg, for grating
4 cloves of Garlic
1 fresh Red Chili (I used dried chili flakes)
Olive Oil
1 vegetable Stock Cube (I used the chicken soup we ate for lunch instead of the cube and water, kind of think that straight water would be better)
Parmesan Cheese
Shopping List for All Recipes:
4 (plus some) TB EV Olive Oil
4 Shallots, minced (or use the some onion from this week’s share)
10 Garlic Cloves
2 TB minced fresh Parsley
2 TB minced fresh Chives
1 pinch ground Nutmeg
1/2 cup Pine Nuts
5 Eatwell Eggs
1/4 cup Creme Fraiche
1/4 cup Comte Cheese
6 (6 inch) Corn Tortillas
Vegetable Oil Spray
1 TB Vegetable Oil
1.5 TB Lime Juice
1 (15 oz) can Pinto Beans
1.5 tsp minced jarred Jalapeños, plus 2 TB Brine
2 oz Queso Fresco, crumbled (1/2 cup)
1/4 cup Sour Cream
1 TB minced fresh Cilantro
1/4 tsp Red Pepper Flakes
4 oz sweet Italian Sausage
1/4 cup chopped fresh Basil
1 TB fresh Lemon Juice
6 oz Whole-Wheat Spaghetti
1/4 cup grated Pecorino Romano cheese
3 lbs Yukon Gold Potatoes
5 oz all purpose Flour
1 Nutmeg, for grating
1 fresh Red Chili (I used dried chili flakes)
1 Vegetable Stock Cube (I used the chicken soup we ate for lunch instead of the cube and water, kind of think that straight water would be better)
Parmesan Cheese