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 (Slight Seconds) - 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 Kale and Collards - 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 damp in an airtight container in the fridge. Keeps for one week.
Radicchio - Place in the fridge in an open container with a damp cloth on top. Keeps up to one week.
Sage - Store in a closed container in the fridge. Keeps up to one week.
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.
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.
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.
Ancho Chiles - 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.
Fuyu Persimmons - Store on the counter and eat as soon as ripe.
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.
Onions - Store in a cool dry place out of the light. Lasts 2-3 months.
2. This Week's Recipes (Links):
Coleslaw To Go With Sausage Rolls
Braised Kale With Crispy Shallots
3. Shopping list for all recipes (assumes you have basic salt and pepper):
Shopping List for Sausage Rolls:
1 lb good Sausage meat, I used Fatted Calf Breakfast Sausage
1 lb ground Beef
1 pack good Bacon, chopped pretty small
1 or 2 cloves of Garlic
2 Eatwell Farm Eggs
1 cup Breadcrumbs
1 cup grated Cheddar Cheese
Freshly grated Nutmeg, do this to taste preference
2 sheets Puff Pastry I use Trader Joe’s
1 extra Egg for Pastry Egg Wash
Shopping List for Coleslaw To Go With Sausage Rolls:
2 TB yogurt
Drizzle of Olive Oil
Shopping List for Winter Minestrone:
3 TB Olive Oil
1/4 lb. Pancetta or Bacon, sliced into 1/4” wide strips
3 Garlic cloves, minced
1/2 tsp crushed Fennel Seeds
1/4 tsp Red Pepper flakes
1/2 lb. small Pasta, such as Tubetti or Orrechiette, cooked until al dente and drained
Fruity Olive Oil for drizzling
Shopping List for Braised Kale With Crispy Shallots:
1 TB Olive Oil
3 cloves Garlic, thinly sliced
1.5 TB Kecap Manis - you can substitute Oyster Sauce
1 tsp Sesame Oil
1 TB Sesame Seeds, toasted
2 TB all-purpose Flour
8 Shallots, thinly sliced about 1 1/3 cups
1/2 cup Sunflower Oil
Shopping List for All Recipes:
1 lb good Sausage meat, I used Fatted Calf Breakfast Sausage
1 lb ground Beef
1 pack good Bacon, chopped pretty small
1 or 2 cloves of Garlic
2 Eatwell Farm Eggs
1 cup Breadcrumbs
1 cup grated Cheddar Cheese
Freshly grated Nutmeg, do this to taste preference
2 sheets Puff Pastry I use Trader Joe’s
1 extra Egg for Pastry Egg Wash
2 TB yogurt
4+ TB Olive Oil
5 Cloves Garlic
1.5 TB Kecap Manis - you can substitute Oyster Sauce
1 tsp Sesame Oil
1 TB Sesame Seeds, toasted
2 TB all-purpose Flour
8 Shallots, thinly sliced about 1 1/3 cups
1/2 cup Sunflower Oil