This Week's Box: July 25th - 30th

July 26, 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.

Summer Squash- Does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage. Do not wash until ready to eat. Lasts 4-5 days.

Eggplant - 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.

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.

Cucumbers - Cucumbers can be wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room. Lasts up to a week in the fridge.

Nectarines and Plums - Store at room temperature until ripe — this usually takes 2 to 3 days. A ripe fruit will yield a bit when pressed gently. To speed up the ripening process, place in a paper bag and store at room temperature, out of direct sunlight. Storing ripe fruit in the crisper drawer will prolong its eating life — it should keep for up to a week when refrigerated.

Green or Red Kale - Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to 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.

Tomatoes - Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness, place in a paper bag with an apple.

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

2. THIS WEEK'S RECIPES

Creamy Kale and Zucchini Pasta

Raita

Schopska Salad

Heirloom Tomato and Cheddar Sandwiches with Basil Mayonnaise

Eggplant and Potato Curry

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

Shopping list for: Creamy Kale and Zucchini Pasta

1/2 LB Penne Pasta

1/2 cup Cashews

1/2 cup Coconut Milk, full fat - not lite

2 TB Nutritional Yeast

1 TB Lemon Juice

1 TB Extra Virgin Olive Oil

2 cloves Garlic, minced

1/4 cup Green Peas (frozen peas are perfect)

Shopping list for: Raita

1/2 cup Plain Yogurt

2 TB chopped fresh Cilantro

2 tsp chopped Green Onions

1/4 tsp ground Coriander

1/4 tsp ground Cumin

Shopping list for: Schopska Salad

A small handful of Bulgarian Feta

A drizzle of Oil or a Light Vinegar

Shopping list for: Heirloom Tomato and Cheddar Sandwiches with Basil Mayonnaise

1 clove Garlic

1 Egg

1/2 to 1 tsp Dijon Mustard

1 TB Lemon Juice Or White Wine Vinegar (I typically use Sherry Vinegar)

1 cup light Olive Oil (I actually prefer a light less flavorful oil like Grapeseed or Sunflower

Slices of Good Bread, you choice

Well-aged Cheddar slices

Shopping list for: Eggplant and Potato Curry

3 TB Vegetable Oil

2 cloves Garlic, minced

2 TB grated fresh Ginger

1/2 tsp ground Coriander

1/2 tsp ground Cumin

1 tsp Fennel Seeds

1 Jalapeño Pepper, seeds and ribs removed, minced

2 TB Lemon Juice

1/2 cup chopped Cilantro

Shopping list for all recipes: