This Week's Box: August 24th - 29th
CONTENTS:
In the box - and how to store it
This week's Recipes
Shopping List
Link to Digital Copy of Newsletter
1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):
Plum and Nectarines - Store on a cool counter to room temperature or in the fridge if ripe. Eat as soon as they are ripe!
Small Red Tomatoes plus 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.
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 OR Melon - 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. Melon - Leave at room temperature until they have reached desired ripeness - eat 'em! Lasts 1-4 days depending on ripeness to start.
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.
Tomatillos - If you are not going to use them immediately, leave the husks intact, wrapped around the fruit like little paper bags. Either store on the counter or in the refrigerator. They should never be stored in air-tight containers. They will keep well for several weeks to a month. They may also be frozen whole or sliced.
Onions - Store in a cool dry place out of the light. Lasts 2-3 months.
2. THIS WEEK'S RECIPES (LINKS):
Shredded Chicken Sauce Party #2
Basil & Goat Cheese Stuffed Sweet Peppers
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):
Shopping List for Shredded Chicken Sauce Party #2:
1 Bruce, left whole if you have a dutch oven or heavy duty pot big enough
3 TB of good Oil for the bottom of the pot
4 cloves Garlic
Shopping List for Cucumber and Poppy Seed Salad:
2 mild Red Chiles, thinly sliced
3 TB roughly chopped Cilantro OR use the Parsley in this week’s share. I know it is a different flavor, but goes so well with cucumbers
2 oz White Wine Vinegar or Rice Vinegar
4 oz Sunflower Oil
2 TB Poppy Seeds
2 TB Caster Sugar
Shopping List fo Basil & Goat Cheese Stuffed Sweet Peppers:
1 - 6 oz. Package Goat Cheese
4 oz Light Cream Cheese
1 TB finely chopped Garlic
Ciabatta rolls, halved and toasted
Shopping List for Steak and Tomatillos:
Steak
Shopping List for All Recipes:
1 Bruce, left whole if you have a dutch oven or heavy duty pot big enough
3 TB of good Oil for the bottom of the pot
4 cloves Garlic
2 mild Red Chiles, thinly sliced
3 TB roughly chopped Cilantro OR use the Parsley in this week’s share. I know it is a different flavor, but goes so well with cucumbers
2 oz White Wine Vinegar or Rice Vinegar
4 oz Sunflower Oil
2 TB Poppy Seeds
2 TB Caster Sugar
1 - 6 oz. Package Goat Cheese
4 oz Light Cream Cheese
1 TB finely chopped Garlic
Ciabatta rolls, halved and toasted
Steak