This Week's Box: August 29th - September 3rd
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):
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.
Melon - Leave at room temperature until they have reached desired ripeness - eat 'em! Lasts up to 4 days depending on ripeness to start.
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.
Cucumbers - Cucumbers can be wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two, they should be fine left out in a cool room. Lasts up to a week in the fridge.
Grapes - Store, unwashed, in your refrigerator's fruit drawer. They last up to a week. Press, ferment juice and bottle, they last decades.
Lunchbox Peppers - Only wash them right before you plan on eating them as moisture decreases storage time. Store in a cool room to use in a couple of days, place in the crisper if longer storage is needed. Lasts up to one week.
Plums and/or Nectarines - 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.
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.
Shallots - Store in a cool dry place out of the light. Lasts 2-3 months.
2. THIS WEEK'S RECIPES
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):
Shopping list for: Thora's Cooked Tomatoes
Sunflower or Safflower Oil (you want to use an oil that doesn't have much flavor)
Knob of Butter (1 or 2 TB)
Shopping list for: Roasted Tomato Soup
Oil
Garlic
Shopping list for: Lunchbox Pepper Poppers
6 oz Goat Cheese
1/4 cup Ricotta Cheese
1 tsp fresh Thyme leaves, chopped OR Eatwell Farm Thyme Salt
1/2 cup Panko Breadcrumbs
2 TB unsalted Butter, melted
Shopping list for: Basil Vinaigrette
1/2 cup Extra Virgin Olive Oil
1 1/2 TB Red or White Wine vinegar
1 tsp Dijon Mustard
Shopping list for: Southern Baked Summer Squash
3/4 cup dry Bread Crumbs
1/2 cup chopped Onion
2 Eatwell Farm Eggs
1/2 cup Butter, melted
1 TB White Sugar (OK, almost all good ingredients!)
Shopping list for: Indian Spiced Chicken Pitas
1 lb boneless, skinless Chicken Breasts, trimmed
1 1/2 tsp Garam Masala, divided
3/4 cup Plain Yogurt
1 TB chopped fresh Cilantro or Mint
2 tsp Lemon Juice
4 6" Whole-Wheat Pitas, warmed
1 cup shredded Romain Lettuce
1/4 cup thinly sliced Red Onion
Shopping list for all recipes:
Sunflower or Safflower Oil (you want to use an oil that doesn't have much flavor)
4 TB Butter; plus 1/2 cup
1/2 cup Extra Virgin Olive Oil; a drizzle for Tomato Soup
Garlic
6 oz Goat Cheese
1/4 cup Ricotta Cheese
1 tsp fresh Thyme leaves, chopped OR Eatwell Farm Thyme Salt
1/2 cup Panko Breadcrumbs
1 1/2 TB Red or White Wine vinegar
1 tsp Dijon Mustard
3/4 cup dry Bread Crumbs
1/2 cup chopped Onion
2 Eatwell Farm Eggs
1 TB White Sugar (OK, almost all good ingredients!)
1 lb boneless, skinless Chicken Breasts, trimmed
1 1/2 tsp Garam Masala, divided
3/4 cup Plain Yogurt
1 TB chopped fresh Cilantro or Mint
2 tsp Lemon Juice
4 6" Whole-Wheat Pitas, warmed
1 cup shredded Romain Lettuce
1/4 cup thinly sliced Red Onion