This Week's Box: October 24th - 29th

October 25, 2016 Connie Cowan

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

Strawberries - Discard any bruised strawberries. Do not rinse until ready to eat. Strawberries don’t like to be wet. Do best in a paper bag in the fridge for up to a week. Check the bag for moisture every other day. Keeps 2-3 days.

Red Kale and Chard or Collards - 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. Do not wash until ready to use. Will last 3-5 days.

Stir Fry Mix - These baby mixed greens can be stored by lining a storage container with paper towels, place the mixed greens on top, and cover with another layer of paper towels and lock the lid. Make sure there is plenty of space and the greens are not jam-packed in there. Will last up to one week.

Eggplant - Does fine left out in a cool room. Don't wash it, eggplant doesn't like any extra moisture around its leaves. For longer storage - place loose, in the crisper. Keeps 5-7 days.

Radishes - Store radishes in a plastic bag in the crisper of the refrigerator and they should keep for at least a week. If your radishes have leaves attached, it is best to remove them, as they tend to leach moisture from the root.

Jalopeños - If using within a few days, they can be left out at room temperature. Stored in the crisper, they will last up to a week. Do not wash until ready to use.

Green Tomatoes - These can be stored in the fridge and will last up to two weeks.

Sweet Potatoes - Store in a cool, dark, well‐ventilated place. Never refrigerate ‐ sweet potatoes don't like the cold. Lasts up to 3 weeks if stored properly.

Fuji Apples (Hidden Star Orchards) - 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.

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. Should last several months.

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

2. THIS WEEK'S RECIPES

White Bean and Roasted Sweet Potato Salad With Rosemary

Roasted Chicken Thighs with Green Tomatoes, Basil, and Ginger

Sweet and Spicy Roasted Tofu and Squash

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

Shopping list for: White Bean and Roasted Sweet Potato Salad With Rosemary

1 ½ cups dried cannellini or Great Northern beans

2 bay leaves, torn

3 garlic cloves

6 tablespoons extra-virgin olive oil

2 teaspoons lemon juice, more to taste

4 anchovy fillets (see note)

2 tablespoons red wine vinegar, more to taste

½ cup extra-virgin olive oil

Finely grated zest of 1 lemon

1 tablespoon chopped rosemary (see note)

Large pinch red chile flakes

Shopping list for: Roasted Chicken Thighs with Green Tomatoes, Basil, and Ginger

1 pound boneless, skinless chicken thighs, cut into 1-inch strips

2 tablespoons extra-virgin olive oil

2 tablespoons dry (fino) sherry

2 tablespoons chopped fresh basil

2 garlic cloves, minced

1-inch-long piece fresh gingerroot, grated

Crusty bread or white beans, for serving

Shopping list for: Sweet and Spicy Roasted Tofu and Squash

1 (14-ounce) package extra-firm tofu, drained

3 T soy sauce, more to taste

1 teaspoon sriracha or other asian hot sauce (sambal Oelek)

½ cup peanut/Canola oil - could also sub a blend w/ a little bit of sesame oil

1.5 T honey

1 T toasted sesame seeds

1/4 C chopped celery leaves or cilantro

Shopping list for all recipes: