This Week's Box: July 14th - 19th

July 15, 2014 Emily - CSA Manager

Contents:

In the box - and how to store it
This week's Recipes
Shopping Lists

1. In the box (in order of what to eat first): (Updated! Some Items have changed as of 2014.07.01)

Peaches - Store at room temperature until ripe. Then eat 'em! 1-2 days.
Plums - Store at room temperature until ripe. Then eat 'em! 1-2 days.
Melon - Leave at room temperature until they have reached desired ripeness - eat 'em! Last 1-4 days depending on ripeness to start.
Strawberries (Bonus Item) - Discard any bruised or moldy strawberries. Place berries loosely in a shallow container, cover with plastic wrap and refrigerate. Keeps 2-3 days.
Chard - Store bagged in your refrigerator. Keeps 2-3 days
Roma Tomatoes & Early Girl - Leave at room temperature until they have reached desired ripeness - eat 'em! Last 1-4 days depending on ripeness to start.
Summer Squash - Refrigerate in a plastic bag. Do not wash until ready to eat. Lasts 4-5 days.
Eggplant - Wrap in a plastic bag and refrigerate. Keeps 5-7 days.
Basil - Trim the ends and place basil in a glass containing about 1 inch of water; then cover with a loose-fitting plastic bag and leave at room temp. Replace the water whenever it gets cloudy. Should keep for about a week.
Herbs: Thyme & 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.
Carrots - Store in your crisper in a plastic bag. Should last 3-4 weeks
Onions - Store in a cool dry place out of the light. Lasts 2-3 months.

2. This Week's Recipes (Links):

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

Shopping List for Eggplant Inspiration: Summer Squash Carpaccio:

2 medium Zucchini

1/2 lemon, juiced

3 TB Olive Oil

2 tsp minced fresh Thyme

Good and freshly ground Black Pepper

Parmesan Cheese, for shaving

1 baguette, sliced, for serving

Shopping List for A Light and Simple Soup:

2 TB Olive Oil

1 Onion, minced

1 clove Garlic, minced

1 bunch of Chard, washed and chopped

3-4 Carrots, diced

4 cups or more Eatwell Farm Chicken Stock or Vegetable Stock

Herbs to your liking

Shopping List for All Recipes:

2 medium Zucchini

1/2 lemon, juiced

1/2+ cup TB Olive Oil

2 tsp minced fresh Thyme

Freshly ground Black Pepper

Parmesan Cheese, for shaving

1 baguette, sliced, for serving

2-3 Onions

1 lb Chicken meat, sliced

3 TB chopped Rosemary

2-3 cloves Garlic

1/2 cup Basil, chopped

4 -6 Roma Tomatoes, quartered lengthwise, then halved

1/2 cup White Wine

1 Eggplant, cubed

1 tsp Lemon Salt

1 bunch of Chard, washed and chopped

3-4 Carrots, diced

6 cups or more Eatwell Farm Chicken Stock or Vegetable Stock

Herbs to your liking (for light+simple soup)

1 lb Strawberries, hulled and large one halved

2 TB Orange Blossom Honey

2 tsp Lavender

1 TB Cognac

Shopping List for Eggplant Inspiration:

1-2 Onions, chopped

3 + TB Olive Oil

1 lb Chicken meat, sliced

2 TB chopped Rosemary

1 - 2 cloves Garlic