This Week's Box: October 12th - 17th

October 13, 2015 Emily - CSA Manager

1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):

Small Red or Heirloom 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.

Red Russian Kale and Red or Green 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.

Baby Bok Choy - This crunchy and tasty bok choy is amazing sautéed and adds a little something special to a soup or stir-fry. Store in a plastic bag in fridge up to one week. Don’t forget to use the ribs!

Lunchbox Peppers - Only wash them right before you plan on eating them as moisture decreases storage time. Store in a cool room to use in a couple of days, place in the crisper if longer storage is needed. Lasts up to one week.

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.

Kohlrabi - Cut off the leafy stalks (you can use the leaves as you would kale or collard greens, use them with a few days) and scrub kohlrabi bulbs clean, wrap loosely, and refrigerate until ready to use. Fresh kohlrabi will last up to several weeks in the fridge.

Red Kuri or Blue Kobocha - Store in a cool, dark, well ventilated place. Both varieties should be eaten within a few weeks.

Apples - Apples last much longer if they are placed loosely in the bin of your refrigerator. Wrapping them in brown paper from grocery sacks will also help to keep in the moisture of the apple. Keep apples slightly apart from each other. Lasts up to 2 months.

Onions - Store in a cool dry place out of the light. Lasts 2-3 months.

2. THIS WEEK'S RECIPES (LINKS):

Southern Buttermilk Biscuits

Roasted Pepper & Butternut Squash Soup

Kohlrabi Carpaccio

Wheat Berry Salad

3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):

Shopping List for Southern Buttermilk Biscuits:

1 cup Eatwell Farm Heirloom Wheat Flour

1 cup White Flour

1/4 tsp Baking Soda

1 TB Baking Powder

1 tsp Salt

6 TB Butter, unsalted, very cold

1 cup Buttermilk

Shopping List for Roasted Pepper & Butternut Squash Soup:

2 cups Eatwell Farm Chicken Stock OR good Vegetable Broth

2 tsp Eatwell Farm Rosemary Salt

Juice and zest from 1/2 Lemon

1/4 tsp Red Pepper Flakes

1/4 cup Cream

1 TB Maple Syrup

Shopping List for Kohlrabi Carpaccio:

1 1/2 to 2 oz hard Goat Cheese

A few Sprigs of Thyme, coarsely chopped

1/2 Lemon

Extra Virgin Olive Oil

Shopping List for Wheat Berry Salad:

2 cups Eatwell Farm Wheat Berries

1 TB Oil

1 clove Garlic, chopped

For the Dressing:

Zest from one Orange

1/4 to 1/2 cup fresh Orange Juice

1/4 cup Extra Virgin Olive Oil

Shopping List for All Recipes: