This Week's Box: November 5th - 8th
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):
Chard and Red 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.
Parsley - Place in a glass with an inch of water in the fridge. Change water often. Can also be stored in a closed container in the fridge. Lasts up to one week.
Radicchio - Place in the fridge in an open container with a damp cloth on top. Keeps up to one week.
Rosemary - To keep green: wrap in a damp paper towel and store in a closed container in the fridge. Lasts one week or more. To dry, leave bound around the stems and hang - last 2 weeks to a month.
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.
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.
Watermelon Daikon Radish - Cut the top off the Daikon to help keep moisture in the roots, store the Daikon in a closed container in the fridge and they should last for up to two weeks if not more. A wet paper towel can also be placed in the container to help maintain humidity and keep the roots from wilting.
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.
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):
Lentils, Radiccio, Walnuts and Honey
3. Shopping list for all recipes (assumes you have basic salt and pepper):
Shopping List for Mish Mash:
2 lb. ground Beef
2 medium Yellow Onions, finely diced
2 cloves Garlic, minced
2 Eatwell Farm Eggs, slightly beaten
1 tsp Salt
Pepper to taste
1/2 tsp freshly grated Nutmeg
1 tsp Paprika
1/2 cup Bread Crumbs
8 TB Butter
1/2 cup Flour
1/2 cup of half and half
1/2 tsp freshly grated Nutmeg
1/2 cup Yogurt or buttermilk or the juice of 1/2 to 1 lemon
Shopping List for Cabbage and Meatball Soup:
3 TB Unsalted Butter, ghee or Coconut Oil
2 medium White Onions, diced
2 tsp minced Garlic
1 to 2 tsp Chili Power
1 TB + 2 tsp ground Cumin
1 tsp Paprika
4 cups Beef Broth
1/4 chopped fresh Cilantro, for garnish
2 lb. ground Beef
1 TB Garlic powder
2 TB chopped fresh Cilantro
Shopping List for Lentils, Radiccio, Walnuts and Honey:
1 cup Puy Lentils
2 Bay Leaves
Scant 5 TB Manuka Honey
1/4 tsp Red Chile Flakes
1/2 tsp ground Turmeric
3 TB Red Wine Vinegar
6 TB Olive Oil
2 oz Pecorino
2/3 cup Basil leaves, coarsely chopped
1 1/3 cups Dill leaves, coarsely chopped
Shopping List for Corsican Pie:
2 TB Olive Oil, plus extra for brushing
3 Celery Stalks and leaves, thinly sliced - about 8 oz
2 cloves Garlic, thinly sliced
1/2 cup crumbled Feta
1/2 cup grated Pecorino
2 TB Pine Nuts, lightly toasted
Grated zest of 1 Lemon
12 oz all butter Puff Pastry
6.5 TB Ricotta
1 Eatwell Farm Egg, lightly beaten
Shopping List for All Recipes:
4 lb. ground Beef
2 medium Yellow Onions, finely diced
4 cloves Garlic, minced
3 Eatwell Farm Eggs
1 tsp freshly grated Nutmeg
1 tsp Paprika
1/2 cup Bread Crumbs
11 TB Butter
1/2 cup Flour
1/2 cup of half and half
1/2 cup Yogurt or buttermilk or the juice of 1/2 to 1 lemon
2 medium White Onions, diced
1 to 2 tsp Chili Power
1 TB + 2 tsp ground Cumin
1 tsp Paprika
4 cups Beef Broth
1/2 cup chopped fresh cilantro
1 TB Garlic powder
1 cup Puy Lentils
2 Bay Leaves
Scant 5 TB Manuka Honey
1/4 tsp Red Chile Flakes
1/2 tsp ground Turmeric
3 TB Red Wine Vinegar
8 TB Olive Oil
2 oz Pecorino
2/3 cup Basil leaves, coarsely chopped
1 1/3 cups Dill leaves, coarsely chopped
3 Celery Stalks and leaves, thinly sliced - about 8 oz
2 cloves Garlic, thinly sliced
1/2 cup crumbled Feta
1/2 cup grated Pecorino
2 TB Pine Nuts, lightly toasted
Grated zest of 1 Lemon
12 oz all butter Puff Pastry
6.5 TB Ricotta