This Week's Box: March 7th - 12th

March 8, 2016 Connie Cowan

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

Red Kale and Chard - 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. Chard and Kale do well in a cup of water on the counter or fridge. Keeps 2-3 days.

Spinach - Store in the bag, unwashed, in the crisper. Take out what you plan on using and wash as you go. Will last several days.

Lettuce - Keep damp in an airtight container in the fridge. Keeps for one week.

Italian 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.

Green 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.

Green Garlic - It is such a delight to have this back in our harvest shares. My favorite way to enjoy is to stir fry the chopped garlic in a skillet with some olive oil. Then stir in eggs for a delicious green garlic scrambled eggs. Store in the crisper. Will last at least a week.

Navel Oranges (Twin Girls Farm) - Keep in a dish on your counter or table. Lasts one week. The oranges also keep well in the fridge. Peel and enjoy!

Turnips - If the turnips came with tops (the leaves still on), and you plan on using the tops, cut off the leaves, bag them separately, and refrigerate the roots unwashed in a plastic bag. They should keep anywhere from 1 to 2 weeks in the refrigerator. Eat the leaves within 3 days.

Spring Onions - Store in a container in the crisper. Will last a couple of weeks.

Celeriac - A delicious form of celery that is pretty new to peoples kitchens. Cool and damp is best, so an outdoor, shady vegetable rack is good and the bottom of your fridge even better. Healthy celeriac should keep, unwrapped, for several weeks without any significant loss of quality. Even when cut in half, they will still keep for a week or more, though you may need to shave off a layer to refresh the surface.

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

Chard With Lentils and Feta

That Simple Omelette

Sorghum Brined Chicken With Cabbage

Brazilian Style Black Bean Soup

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

Shopping list for: Chard With Lentils and Feta

2 TB Olive Oil

1 cup Brown or Green Lentils

4 tsp Red Wine Vinegar

1/2 cup crumbled Feta Cheese (about 2 1/2 oz)

Shopping list for: That Simple Omelette

2 Eatwell Farm Eggs

Dash of Cream

Cream Cheese or Smoked Salmon Spread (optional)

Shopping list for: Sorghum Brined Chicken With Cabbage

3 cups Eatwell Farm Chicken Stock

1/4 cup Sorghum Molasses

One 5-pound roasting chicken, giblets removed or an Eatwell Bruce

1/2 tsp crushed Red Pepper Flakes

1 tsp ground Mace

1 tsp ground Cinnamon, preferably Ceylon

1 tsp freshly grated Nutmeg

1 tsp ground Allspice

1 tsp ground Ginger

8 TB (1 stick) unsalted Butter, at room temperature (may substitute lard or canola oil)

Shopping list for: Brazilian Style Black Bean Soup

2 TB Vegetable Oil

1 or 2 Carrots, diced

1 tsp each ground Coriander and Cumin

2 tsp Chili Powder

3 cups Eatwell Chicken Stock/Vegetable Broth/Water or a combination

1 1/2 tsp Sherry (The original recipe calls for actual Sherry. I don't have any, so I used Sherry Vinegar which worked rather nicely, so you choose!)

1/2 cup Orange Juice

Shopping list for all recipes: