This Week's Box: September 14th - 19th
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):
Plums or Melon from Riverdog Farm - Store on a cool counter to room temperature or in the fridge if ripe. Eat as soon as they are ripe!
Small Red Slicer Tomatoes or Roma 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.
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.
Mint - rim the ends and place mint 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.
Holey Chard (a little bug bitten) and Collard Greens - 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.
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.
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.
Onions - Store in a cool dry place out of the light. Lasts 2-3 months.
Butternut Squash - Store in a cool, dark, well ventilated place. Many growers say winter squash get sweeter if they're stored for a week or so before eaten.
2. THIS WEEK'S RECIPES (LINKS):
Maple-Serrano Butternut Squash
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):
Shopping List for Chard Rice:
2 cups White Basmati or Jasmine Rice
2 TB Butter
1 TB Olive Oil
1 clove Garlic, chopped
1 Qt Eatwell Farm Chicken Stock
Shopping List for Maple-Serrano Butternut Squash:
2 tsp Oil
4 slices thick-cut hickory smoked Bacon, chopped (2/3 cup)
2 cloves Garlic, finely chopped
3 TB real Maple Syrup
Shopping List fo Collard Wraps:
Some cooked Quinoa
Cucumbers and or Carrots, sliced into matchsticks
Humus
Shopping List for All Recipes:
2 cups White Basmati or Jasmine Rice
2 TB + 2 tsp Butter
1 TB Olive Oil
3 clove Garlic
1 Qt Eatwell Farm Chicken Stock
4 slices thick-cut hickory smoked Bacon, chopped (2/3 cup)
3 TB real Maple Syrup
Some cooked Quinoa
Cucumbers and or Carrots, sliced into matchsticks
Humus