This Week's Box: May 30th - June 4th

May 31, 2016 Connie Cowan

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

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 does well in a cup of water on the counter or fridge. Keeps 2-3 days.

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.

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

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.

Peaches, Plums, or Apricots - These fruit are climacteric, which means they continue to ripen after picking and should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. After ripe, refrigerate as necessary to prevent spoiling. Will last up to a week.

Stir Fry Mix - Line 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.

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.

Potatoes - Store potatoes in a cool, well ventilated place. Don't wash the potatoes before storing as dampness promotes early spoilage. Will last at least one week.

Purple Daikon - 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.

Garlic - Store whole in a cool dry place around 55-60 degrees. Can last 3-5 months.

2. THIS WEEK'S RECIPES

Minty Slaw

Pan Fried Daikon Cake

Rustic Chard, Potato and Goat Cheese Tart

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

Shopping list for Minty Slaw:

1/4 cup Olive Oil

1/4 cup Lemon Juice

Shopping list for Pan Fried Daikon Cake:

1/2 red Onion, chopped

1 Egg, beaten

1/2 cup Italian Seasoned Bread Crumbs - I think Panko would be great, too.

1/2 tsp Paprika

1/2 tsp Chile-Garlic Sauce like Sriracha

1 1/2 cups Oil for frying

Shopping list for Rustic Chard, Potato and Goat Cheese Tart:

1/2 Eatwell Farm Savory Pastry Dough, or your favorite pastry dough

1 TB Olive Oil

1 cup vertically sliced Red Onion

1 large Egg White

2 oz Goat Cheese, crumbled (about 1/2 cup)

Shopping list for all recipes:

1/4 cup Olive Oil; plus 1 TB