This Week's Box: September 26th - October 1st

September 27, 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.

Watermelon - Leave at room temperature until they have reached desired ripeness - eat 'em! Lasts up to 4 days depending on ripeness to start.

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.

Tomatoes - Do not refrigerate until they are fully ripe. Allow them to ripen at room temperature. This will result in more flavorful, juicy tomatoes. Once fully ripe, place in a plastic bag and refrigerate. Will keep several days once ripe.

Stir Fry Mix - These baby mixed greens can be stored by lining 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.

Radishes - Remove the greens (store separately) so they don't draw out excess moisture from the roots. Place them in an open container in the fridge with a wet towel placed on top. Lasts up to one week.

Sage - Wrap in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 week. Can also be hung to dry and will last several months.

Sweet Potatoes - Store in a cool, dark, well‐ventilated place. Never refrigerate ‐ sweet potatoes don't like the cold. Lasts up to 3 weeks if stored properly.

Tomatillos - If you are not going to use them immediately, leave the husks intact, wrapped around the fruit like little paper bags. Either store on the counter or in the refrigerator. They should never be stored in air-tight containers. They will keep well for several weeks to a month. They may also be frozen whole or sliced.

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

2. THIS WEEK'S RECIPES

Tomatillos for the Winter

Radish, Tomato, Avocado Salad with Balsamic Dressing

Malfatti with Tomato Sauce

Roasted Sweet Potatoes with Fried Sage Leaves

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

Shopping list for: Tomatillos for the Winter

1 or 2 Chiles, like Serrano or Jalapeño

4 cloves Garlic, don't peel

Shopping list for: Radish, Tomato, Avocado Salad with Balsamic Dressing

2 Avocados, diced

1 large Cucumber, thinly sliced

5 Green Onions, chopped

1/4 cup Olive Oil

1/4 cup Balsamic Vinegar

3 TB Honey, warmed

2 cloves Garlic, minced

Shopping list for: Malfatti with Tomato Sauce

1 TB Butter

Pinch of grated Nutmeg

8 1/2 oz Ricotta Cheese

2 oz grated Parmesan

1 Eatwell Farm Egg + 1 Yolk

1 to 4 oz Semolina or All-Purpose Flour

Shopping list for: Roasted Sweet Potatoes with Fried Sage Leaves

3 large Garlic cloves