This Week's Box: April 10th - 15th

April 11, 2017 Connie Cowan

1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):

*Items in Box for 2

Mandarins - They will keep a day or two at room temperature and up to a week in the crisper drawer of the refrigerator.

Chard (or Green Kale) - 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 (or Lettuce) - 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.

Garlic Chives - Store in the refrigerator, wrapped in plastic. Should last 3-5 days.

*Sugar Snap Peas - You can refrigerate them for up to 5 days. Wrap in a paper towel and then seal inside a plastic bag.

*Dill - A delicious mediterranean herb that is well suited to our climate. Store in the fridge. Should last up to 7 days.

Lettuce (or Spinach) - Keep damp in an airtight container in the fridge. Keeps for one week.

Parsley - Place in a glass with an inch of water in the fridge. Change water often. Can also be stored in a closed container in the fridge. Lasts up to one week.

Green Kale (or Chard) - Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.

*Green Garlic - It is such a delight to have this back in our harvest shares. My favorite way to enjoy is to stir fry the chopped garlic in a skillet with some olive oil. Then stir in eggs for a delicious green garlic scrambled eggs. Store in the crisper. Will last at least a week.

*Carrots (Terra Firma Farm) - These come from Los Pablos at Terra Firma Farm in Winters. We grow amazing tasting carrots here on our farm but the germination is sporadic because our soil is a little too heavy. I covet the field next to us as it has a nice sandy area. Forgive me. Store in the crisper wrapped to prevent drying out. Should last at least 7 days.

*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.

Beets - Cut the tops off to keep beets firm (be sure to keep the greens!) by leaving any top on the root vegetables draws moisture from the root, making the lose flavor and firmness. Beets should be washed and kept in an open container with a wet towel on top. Keeps for several weeks.

*Apples (Hidden Star Orchards) - 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

Fresh Dill Sauce

How to Make Sautéed Greens

Mandarin Creamsicle Pudding

Roasted Beets, Leeks and Carrots

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

Shopping list for: Fresh Dill Sauce

1/2 cup Mayonaise

1/2 cup Sour Cream

1/2 cup Plain Yogurt

2 TB Cream Cheese

1/2 cup chopped Scallions, white and green part

1 tsp grated Lemon Zest

2 TB freshly squeezed Lemon Juice

1 cup seeded, grated Cucumber

Shopping list for: How to Make Sautéed Greens

Oil

Juice from 1/2 a lemon or spoonful of vinegar, sherry, red wine, or apple cider

Toasted Nuts and/or handful of fruit

Shopping list for: Mandarin Creamsicle Pudding

2 1/2 cups Milk

1/4 cup Cornstarch, FYI organic cornstarch is available

1/4 cup Sugar

4 Eatwell Egg Yolks

2 TB Butter

2 tsp Vanilla extract

Butter

Orange Juice or Honey or both

Shopping list for: Roasted Beets, Leeks and Carrots

2 TB Olive Oil

Juice of 1/2 Lemon

Fresh Thyme Sprig OR if you have it use Eatwell Thyme Salt in place of fresh thyme and salt!

Shopping list for all recipes: