This Week's Box: August 10th - 15th

August 11, 2015 Emily - CSA Manager

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

Plum and Peaches or Nectarines - Store on a cool counter to room temperature or in the fridge if ripe. Eat as soon as they are ripe!

Serrano Peppers - Refrigerate sliced peppers in covered container for use within 1 to 2 days. To freeze, place in airtight containers or heavy-duty freezer bags. You can slice the peppers and remove the seeds and white membranes to make them less spicy. Chop up the peppers and freeze for later use. Peppers frozen at 0 degrees fahrenheit will last up to a year.

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.

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. Do not wash until ready to eat. Lasts 4-5 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.

Cucumbers - Cucumbers can be wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room. Lasts up to a week in the fridge.

Shady Lady or Roma Tomatoes plus Heirloom and Mixed 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.

Shallots - Store in a dark, cool, dry, well-ventilated place. Lasts up to one month. If placed in the refrigerator, shallots have a shorter storage life, up to two weeks.

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

2. THIS WEEK'S RECIPES (LINKS):

Cheddar Zucchini Muffins

Nigel's Pizza Dough

Tomato and Pesto Pizza with Mozzarella

Marcella Hazan's Tomato Sauce

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

Shopping List for Cheddar Zucchini Muffins:

1 1/4 cups Eatwell Farm Heirloom Flour

1/2 cup All-Purpose Flour

1 1/2 tsp Baking Powder

1 tsp Baking Soda

1/4 cup Butter, melted

1 Eatwell Farm Egg, lightly beaten

1 cup Milk

1 clove Garlic, minced

3/4 cup shredded Cheddar cheese

1/4 cup freshly grated Parmesan cheese

4 slices Bacon, cooked crisp and crumbled

Shopping List for Nigel's Pizza Dough:

2 cups Eatwell Farm Heirloom Flour

1 1/2 cups of All-Purpose Flour

1 1/2 cups of Milk

2 TB Olive Oil

1 tsp Salt

2 tsp Yeast

Shopping List for Tomato and Pesto Pizza with Mozzarella:

1 recipe Pizza Dough* (Nigel’s take on Bobby Flay’s Pizza Dough)

2 TB Extra Virgin Olive Oil

1 clove Garlic, finely chopped

1/2 to 3/4 cup Pesto, use your favorite recipe

1/2 small Red Onion (or try the Shallots), thinly sliced

3 oz Mozzarella Cheese, thinly sliced

18 Nicoise Olives or other small Black Olive, pits removed

Shopping List for Marcella Hazan's Tomato Sauce:

5 TB Butter

Shopping List for All Recipes:

3 1/4 cups Eatwell Farm Heirloom Flour

3 cups All-Purpose Flour