This Week's Box: October 31st- November 6th
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):
*Items in Box for 2
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.
*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- Wash and dry well. Wrap with a damp paper towel and store in a glass container in the fridge. Lasts up to 5 days.
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 the fridge up to one week. Don’t forget to use the ribs!
Lettuce- Keep damp in an airtight container in the fridge. Keeps for one week.
*Leeks- 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.
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.
Turnips- If the turnips came with tops (the leaves still on), and you plan on using the tops, cut off the leaves, bag them separately, and refrigerate the roots unwashed in a plastic bag. They should keep anywhere from 1 to 2 weeks in the refrigerator. Eat the leaves within 3 days.
*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.
*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.
Raisins- Store in a cool, dry place out of direct sunlight. Refrigeration is recommended in hot environments. Should last several weeks.
*Apples- 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
Stir Fried Chicken with Greens
Saffron Risotto with Butternut Squash
Lavender Roasted Turnips and Apples
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT AND PEPPER):
Shopping list for Stir Fried Chicken with Greens
8 oz boneless, skinless Chicken Breast, cut across the grain into 1/4” by 1/2” pieces
1 TB Egg White, lightly beaten
2 tsp Cornstarch
1 1/2 tsp plus 1 TB Rice Wine or Dry Sherry
1/4 cup Chicken Stock or Vegetable Stock
1 T. Low-sodium Soy Sauce
2 TB Peanut Oil, Rice Bran Oil or Canola Oil
1 TB minced Ginger
2 fat Garlic cloves, minced
1/2 tsp Red Pepper Flakes
4 to 6 Scallions, cut on the diagonal 1/2” lengths, dark green part separated
6 to 8 Brussel Sprouts, quartered OR use Turnips instead
1 small or 1/2 large Red Bell Pepper, cut in thin 2” strips
Rice, whole grains or noodles for serving
Shopping list for Saffron Risotto with Butternut Squash
2 TB Olive Oil
6 cups Chicken Stock
6 TB unsalted Butter
2 oz Pancetta, diced
1 1/2 cups Arborio Rice
1/2 cup dry White Wine
1 tsp Saffron Threads
1 cup freshly grated Parmesan
Shopping list for Lavender Roasted Turnips and Apples
2 TB Solid Cooking Fat, melted
1/2 tsp Lavender or 1 1/2 tsp Lavender Salt
1 clove Garlic, minced
1 tsp fresh Thyme, minced
1 tsp Sea Salt