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):
Rainbow Chard - 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. Chard does well in a cup of water on the counter or fridge. Keeps 2-3 days.
Italian 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.
Lettuce - Keep damp in an airtight container in the fridge. Keeps for one week.
Grapes - Store, unwashed, in your refrigerator's fruit drawer. They last up to a week.
Plums - Store at room temperature until ripe. Then eat 'em! 1-2 days.
Lunchbox and Gypsy Peppers - Only wash them 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.
Summer Squash - Does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage.
Heirloom and Cherry 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.
Chipolini 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 have basic salt and pepper):
Shopping list for A Taste of Italy Salad:
1/2 cup good olive oil
1/4 cup sherry or good balsamic vinegar
Good parmesan cheese
Shopping List for Summer Veg Mac & Cheese:
2 TB of good Veg Oil or a not so flavorful Olive Oil
1 lb good Chorizo - this is not necessary to the dish, so you can make it vegetarian
1 tsp ground Cumin
Pinch of Cayenne
4 TB Butter
4 TB Flour
2.5 cups Milk
16 oz of Elbow Macaroni, cooked according to instructions
4 cups of grated strong cheddar, more if you like it cheesier
Shopping List for Shakshuka:
3 TB Vegetable Oil
2 medium Onions, chopped
7 cloves of Garlic, finely chopped
1/4 cup Tomato Paste
1 Bay Leaf
2.5 TB sugar (I would omit this as our tomatoes are so sweet)
1 TB sweet Hungarian Paprika
1 TB ground Cumin
8 Eatwell Farm Eggs
Shopping List for All Recipes:
3/4 cup good olive oil
1/4 cup sherry or good balsamic vinegar
Good parmesan cheese
1 lb good Chorizo - this is not necessary to the dish, so you can make it vegetarian
1 TB plus 1 tsp ground Cumin
Pinch of Cayenne
4 TB Butter
4 TB Flour
2.5 cups Milk
16 oz of Elbow Macaroni, cooked according to instructions
4 cups of grated strong cheddar
3 TB Vegetable Oil
2 medium Onions, chopped
7 cloves of Garlic, finely chopped
1/4 cup Tomato Paste
1 Bay Leaf
2.5 TB sugar (I would omit this as our tomatoes are so sweet)
1 TB sweet Hungarian Paprika
8 Eatwell Farm Eggs