This Week's Box: December 5th - 10th

December 6, 2016 Connie Cowan

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

Persimmons (Twin Girl's) - Store at room temperature until ripe, then refrigerate in a plastic bag. Lasts several days once ripe.

Fennel - If used within a couple days, fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days, place in the fridge in a closed container with a little water.

Dill - A delicious mediterranean herb that is well suited to our climate. Store in the fridge. Should last up to 5 days.

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.

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.

Celery - It is not an easy crop to grow. It requires constant water and fertility. We supply the water but the soil microfauna seems to have been able to keep up releasing nutrients as demanded by the crop. This is not an easy task. Store in your crisper. Should last up to a week.

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!

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.

Leeks - These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fries, or in place of onions in other dishes for a delicious and more subtle flavor. Save the dark green tops for making vegetable stock! Leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water). Will last at least a week.

Cabbage - Wrap cabbage in plastic wrap and keep it chilled in the refrigerator. An alternative to plastic would be placing it in a tightly-locking container that limits air flow. Properly stored, cabbage should last about a week.

Daikon Radish - Cut the top off the Daikon to help keep moisture in the roots, store the Daikon in a closed container in the fridge and they should last for up to two weeks if not more. A wet paper towel can also be placed in the container to help maintain humidity and keep the roots from wilting.

Squash - Store in a cool, dark, well ventilated place. Many growers say winter squash gets sweeter if they're stored for a week or so before eaten. Will last several weeks.

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.

2. THIS WEEK'S RECIPES

C hicken Meatballs with Asian Greens

Crunchy Blue Cheese Slaw with Garbanzo Beans

Savory Roasted Vegetable Galette

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

Shopping list for: Chicken Meatballs with Asian Greens

4 garlic cloves

2 lb ground chicken/turkey

2 T soy sauce

2 T Sesame Oil or Chili Oil

1 - 2 T Sriracha or Sambal Oelek, to your taste

1 - 2 T finely grated ginger; plus t fresh ginger

1 cups low-sodium chicken broth

¼ C vegetable oil

1/2 teaspoon crushed red pepper flakes

scallions, for finish herbs

1 T veg oil

1 Bunch Kale or other Rich Leafy Green

Shopping list for: Crunchy Blue Cheese Slaw with Garbanzo Beans

1 bunch young turnips, ends trimmed, halved, thinly sliced

5 red spring onions, white and green parts thinly sliced

1 can well drained Garbanzo Beans

½ C Gorgonzola/blue cheese, room temperature

3 T Best Foods Real Mayo

¾ C Plain Yogurt

¼ C freshly squeezed lime juice plus 2 teaspoons zest (can sub champagne vinegar)

1-2 T Sugar, if thats you thing. It’s not mine…

Shopping list for: Savory Roasted Vegetable Galette

1 Eatwell Savory Pastry Crust or this (https://food52.com/recipes/24928-all-buttah-pie-dough)

2 Garlics Cloves, Chopped

½ to 1 C Blended Sharp Cheese (Gruyere, Asiago & Fontina)

2 T Dijon Mustard or other Hearty Mustard

2 T Butter/Olive Oil

2 t Rosemary Salt

Pinch of Red Pepper Flakes

Shopping list for all recipes:

6 garlic cloves