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.
Spinach - Store in the bag, unwashed, in the crisper. Take out what you plan on using and wash as you go. Will last 3-5 days.
Arugula (or Cilantro) - Wash and dry well. Wrap with a damp paper towel and store in a glass container in the fridge. Lasts up to 5 days.
Navel Oranges - These juicy, freshly picked oranges can be left out on the counter for a few days, but last up to two weeks if refrigerated.
Cilantro (or Arugula) - As soon as you arrive home with fresh cilantro, place the stems (with roots intact if attached) in a glass of water and cover the the top loosely with a plastic bag. Refrigerate. Snip off leaves as you need them and re-cover. The water should be changed every 2 to 3 days. Do not wash the herb until you are ready to use it since excess moisture will turn the leaves to green slime during storage. Will last up to a week.
Bok Choy - This crunchy and tasty bok choy is amazing sautéed and adds a little something special to a soup or stir-fry. Store in a plastic bag in fridge up to one week. Don’t forget to use the ribs!
Cauliflower (or Romanesco) - Will last a while in a closed container in the fridge but some say it has the best flavor the day it's brought home. Lasts 1-2 weeks.
Romanesco (or Cauliflower) - Will last up to one week in a closed container in the fridge, but has better flavor if consumed earlier. Rinse before preparing.
Broccoli - Place in an open container in the fridge or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.
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.
Leeks - These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fries, or in place of onions in other dishes for a delicious and more subtle flavor. Save the dark green tops for making vegetable stock! Leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water). Will last at least a week.
Pomelo - Pomelos are the largest citrus fruit. Pomelos can be stored at room temperature for a couple of weeks or refrigerated for up to several weeks. Keep away from direct sunlight and heat.
Butternut squash - Store in a cool, dark, well ventilated place. Many growers say winter squash gets sweeter if they're stored for a week or so before eaten. Will last several weeks.
Apples (Hidden Star Orchard) - Apples last much longer if they are placed loosely in the bin of your refrigerator. Wrapping them in brown paper from grocery sacks will also help to keep in the moisture of the apple. Keep apples slightly apart from each other. Lasts up to 2 months.
2. THIS WEEK'S RECIPES
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):
Shopping list for: Dutch Baby
2 eggs
1⁄2 cup flour
1⁄2 cup milk
¼ cup grated cheese of your choice (or stir in some goat cheese, ricotta, or yogurt)
1 bunch chopped parsley
1 tsp chopped thyme, oregano, or chives (your choice)
2 tbsp. unsalted butter
Juice of 1⁄2 a lemon
Shopping list for: Winter Citrus Curd
1/3 cup sugar
2 large egg yolks
2 large eggs
6 tablespoons unsalted butter, cubed
Shopping list for: Add Whatever You Like Scones
1 large egg
1/2 cup cream, whole, or low-fat milk
2 cups flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled, cut into cubes
1 egg, beaten with a drop of milk for egg washing before baking
Shopping list for all recipes:
6 eggs; plus 2 large egg yolks
2 1⁄2 cup flour
1⁄2 cup milk; plus 1/2 cup cream, whole, or low-fat milk; plus a drop for an egg wash
¼ cup grated cheese of your choice (or stir in some goat cheese, ricotta, or yogurt)
1 bunch chopped parsley
1 tsp chopped thyme, oregano, or chives (your choice)
14 tbsp. unsalted butter
Juice of 1⁄2 a lemon
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
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