This Week's Box: July 4th - 9th
CONTENTS:
In the box - and how to store it
This week's Recipes
Shopping List
Link to Digital Copy of Newsletter
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.
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.
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.
Lettuce (or Stir Fry Mix) - Keep damp in an airtight container in the fridge. Keeps for one week.
Stir Fry Mix (or Lettuce) - 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.
Peaches or 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 Onions - Place in a jar filled with an inch or two of water. Stand onions in the jar, cover the whole thing with a plastic bag, and keep it in the fridge. Stored this way, they stay crisp for 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.
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.
Garlic - Store whole in a cool dry place around 55-60 degrees. Can last 3-5 months.
2. THIS WEEK'S RECIPES
Potato Stuffed Grilled Summer Squash
Jacques Pepin's Basil Dressing
Pan Roasted Cherry Tomatoes over White Beans
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):
Shopping list for: Potato Stuffed Grilled Summer Squash
Juice of 2 Lemons
1/2 cup Butter
Shopping list for: Jacques Pepin's Basil Dressing
1 TB Mustard, preferably Dijon-Style
2 TB Red-Wine Vinegar
1/4 cup Extra Virgin Olive Oil
Shopping list for: Pan Roasted Cherry Tomatoes over White Beans
Olive Oil
Salt, Eatwell Farm Rosemary Salt
Cooked White Beans, 1 can is probably enough
Shopping list for: Chard Al Forno
4 TB Butter
1/4 cup All-Purpose Flour
2 to 3 cups Milk
Grated Nutmeg
2 TB Olive Oil
Pinch or Red-Pepper Flakes
3 TB Butter
3/4 cup grated Parmigiano-Reggiano, Pecorino Romano, or Gruyere
Shopping list for all recipes:
Juice of 2 Lemons
1/2 cup Butter; plus 9 TB
1 TB Mustard, preferably Dijon-Style
2 TB Red-Wine Vinegar
1/4 cup Extra Virgin Olive Oil; plus a glug
Salt, Eatwell Farm Rosemary Salt
Cooked White Beans, 1 can is probably enough
1/4 cup All-Purpose Flour
2 to 3 cups Milk
Grated Nutmeg
Pinch of Red-Pepper Flakes
3/4 cup grated Parmigiano-Reggiano, Pecorino Romano, or Gruyere