Contents:

  1. In the box - and how to store it
  2. This week's Recipes
  3. Shopping List

1. In the box (in order of what to eat first):

Spinach - Store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.

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 wanting to keep longer than a few days, place in the fridge in a closed container with a little water. 

Sage - Wrap in a damp paper towel and store in a plastic bag in the fridge. Keep about 1 week.

Rosemary - To keep green: wrap in a damp paper towel and store in a plastic bag in the fridge. Lasts one week or more. To dry, leave bound around the stems and hang - last 2 weeks to a month.

Celery - Store in your crisper. Lasts about one week. 

Green Kale - 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.

Cabbage - Left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves before cooking.

Cauliflower - Will last a while in a closed container in the fridge but some say cauliflower has the best flavor the day it's brought home. 

Raisins - Store in a dry place out of direct sunlight. 

Pomelo and Mandarins - Keep in a dish on your counter of table. Eat when ripe.

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. 

Butternut 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. 

2. This Week's Recipes (Links):

Roasted Cauliflower with Cumin, Coriander and Almonds

Roasted Squash, Date Relish & Pumpkin Seeds

Pomelo, Satsuma, Olive and Fennel Salad

Lorraine's Sweet Potato Pie

 

3. Shopping list for all recipes (assumes you have basic salt and pepper):

Shopping List for Roasted Cauliflower with Cumin, Coriander and Almonds:

Olive Oil
1 knob Butter (about 2 TB more or less)
2 tsp cumin Seeds
2 tsp Coriander Seeds
1-2 dried Red Chilies
1 handful blanched almonds, smashed
Zest and Juice of 1 Lemon

Shopping List for Roasted Squash, Date Relish & Pumpkin Seeds:

1/3 cup shelled raw Pumpkin Seeds
1 tsp plus 3/4 cup Extra Virgin Olive Oil
4 lbs Squash, halved through root end and seeded
1/4 cup, or more, fresh Lemon Juice
1/4 cup chopped Parsley
 2 oz Parmesan, cut into 1/4” cubes (about 1/3 cup) optional

Shopping List for Pomelo, Satsuma, Olive and Fennel Salad:
1 small Red Onion, thinly sliced
2/3 cup Mixed brine-cured Black Olives, such as Nicoise, Kalamata and Picholine
Cranberry Vinaigrette:
3 cups unsweetened Cranberry Juice
1/2 cup dry Red Wine
1/4 cup dried Cranberries
2 TB Olive Oil
2 TB finely minced shallots
2 TB fresh Orange Juice
1 TB Red Wine Vinegar (or to taste)
Honey to taste

Shopping List for Lorraine's Sweet Potato Pie:
1/2 cup butter, softened
1/4 cup Maple Syrup
1/4 cup Brown Sugar
1 TB Molasses
1/2 cup Buttermilk or I often use Yogurt instead
3 Eggs
2 tsp freshly ground Nutmeg
2 tsp Cinnamon
2 tsp Vanilla

Unbaked Pie Crust

Shopping List for All Recipes:

2/3 cup of Butter
2 tsp cumin Seeds
2 tsp Coriander Seeds
1-2 dried Red Chilies
1 handful blanched almonds, smashed
Zest and Juice of 1 Lemon

1/3 cup shelled raw Pumpkin Seeds
1 cup olive oil
4 lbs Squash, halved through root end and seeded
1/4 cup, or more, fresh Lemon Juice
1/4 cup chopped Parsley
 2 oz Parmesan, cut into 1/4” cubes (about 1/3 cup) optional

1 small Red Onion, thinly sliced
2/3 cup Mixed brine-cured Black Olives, such as Nicoise, Kalamata and Picholine
Cranberry Vinaigrette:
3 cups unsweetened Cranberry Juice
1/2 cup dry Red Wine
1/4 cup dried Cranberries
2 TB finely minced shallots
2 TB fresh Orange Juice
1 TB Red Wine Vinegar (or to taste)
Honey to taste
1/4 cup Maple Syrup
1/4 cup Brown Sugar
1 TB Molasses
1/2 cup Buttermilk or I often use Yogurt instead
3 Eggs
2 tsp freshly ground Nutmeg
2 tsp Cinnamon
2 tsp Vanilla

Unbaked pie crust


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