This Week's Box: April 4th - 9th

April 5, 2016 Connie Cowan

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

Stir Fry Mix - Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Keeps 2-3 days.

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. Kale, collard greens, and chard do well in a cup of water on the counter or fridge. Keeps 2-3 days.

Sugar Snap Peas - You can refrigerate them for up to 5 days. Wrap in a paper towel and then seal inside a plastic bag.

Mint - Trim 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.

Red 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 - 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.

Carrots - The tops are cut to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.

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

Beets - Cut the tops off to keep beets firm (be sure to keep the greens!) by leaving any top on the root vegetables draws moisture from the root, making the lose flavor and firmness. Beets should be washed and kept in an open contained with a wet towel on top. Will last several weeks.

Navels (Twin Girls Farm) and Lemons - Keep in a dish on your counter or table. Lasts one week. The citrus also keeps well in the fridge.

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

Basic Chicken Salad

Aromatic Wilted Greens with Coconut Milk

Spice Roasted Vegetables with Chickpeas and Chermoula

Chard Leaves Stuffed With Rice and Herbs

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

Shopping list for: Basic Chicken Salad

3/4 lb Eatwell Farm Sous Vide Chicken Breast

3 TB Mayonnaise

2 TB Sour Cream OR Yogurt - optional, I find it keeps these types of salads a little lighter

1 tsp Prepared Mustard

1/2 tsp Celery Seed

1 tsp Paprika

Tobasco, to taste

Shopping list for: Aromatic Wilted Greens with Coconut Milk

2 TB Virgin Coconut Oil

4 Garlic Cloves, lightly crushed

1 Red Chile (such as Fresno), thinly sliced

1 1" piece ginger, peeled, thinly sliced, divided

1/2 cup Unsweetened Coconut Milk, divided

Lime Wedges for serving

Shopping list for: Spice Roasted Vegetables with Chickpeas and Chermoula

1 1/2 cups cooked Chickpeas, freshly cooked or one 14 oz can, rinsed well

3 TB Extra Virgin Olive Oil

2 TB finely chopped Cilantro Stems

2 Garlic Cloves, finely chopped

1 tsp ground Coriander

2 tsp Cumin Seeds

1 tsp Paprika

1/2 tsp Cinnamon

1 tsp Honey

2 small Parsnips, cut into quarters*

2 Small Potatoes

2 cups cooked whole grains such as Quinoa, Millet, Brown Rice etc

1 small bunch Cilantro

1/4 cup Extra Virgin Olive Oil

1/2 tsp ground Coriander

1/2 tsp ground Cumin

Shopping list for: Chard Leaves Stuffed With Rice and Herbs

2 TB Extra Virgin Olive OIl

1 Spring Onions, finely chopped

Stems from the Chard Leaves

2 large Garlic Cloves, minced or use 2 Stalks Spring Garlic

1 cup, tightly packed, cooked Medium-grain White or Brown Rice, such as Calrose

1/4 cup finely chopped Fresh Parsley

2 TB finely chopped fresh Mint

1/2 tsp Aleppo Pepper (more to taste)

1/4 cup Currants (optional)

Greek Yogurt seasoned with garlic, lemon and sumac for serving

Shopping list for all recipes:

3/4 lb Eatwell Farm Sous Vide Chicken Breast