This Week's Box: June 19th- June 25th

June 20, 2017 Noelle Buckband

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

*Items in Box for 2

Fennel- If used within a couple days, fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days, place in the fridge in a closed container with a little water.

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.

*Peaches- Peaches are climacteric, which means they continue to ripen after picking and should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. After ripe, refrigerate as necessary to prevent spoiling. Will last up to a week.

Collards- 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. Do not wash until ready to use. 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 the fridge up to one week. Don’t forget to use the ribs!

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.

Turnips- Remove the greens (store separately) same as radishes and beets, store them in an
open container with a moist cloth. Should keep for about a week.

*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.

*Zucchini - Store zucchini unwashed in a perforated or loosely closed plastic bag for up to one week. Don't wash or cut up the zucchini until ready to use. To freeze zucchini for later use, wash and cut into 1-inch chunks before freezing in a zipper-topped freezer bag.

*Radish- Store radishes in a plastic bag in the crisper of the refrigerator and they should keep for at least a week. If your radishes have leaves attached, it is best to remove them, as they tend to leach moisture from the root.

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

Potatoes- Store in a cool, dry, dark place. Should keep for a week or more easily. If you want to store them for longer, say 2 or 3 months, keep them between 45-55 degrees, again in a dry place out of the light.

2. THIS WEEK'S RECIPES

Mediterranean Goddess Greens With Feta

Potatoes Yiachni

Lebanese Zucchini Stuffed with Lamb

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

Shopping list for: Mediterranean Goddess Greens With Feta

1 Lemon Juiced, zest reserved

4 cloves garlic

¼ C olive oil

4 oz. Feta packed in water, Bulgarian is awesome

½ Chopped Parsley

½ Chopped Mint

Zest of Lemon

Shopping list for: Lebanese Zucchini Stuffed with Lamb

½ pound ground lamb or turkey

½ cup medium-grain rice or Italian arborio rice

4 garlic cloves, mashed with a tsp salt

1 t ground cinnamon

1 t ground allspice

¼ C currents or Raisins

1 large egg, lightly beaten

2 T cornstarch or arrowroot

1 Quart yogurt full-fat preferably

1 T crumbled dried mint

¼ cup olive oil extra virgin

Shopping list for: Potatoes Yiachni

3 cloves of garlic

4 ripe tomatoes or 14 oz canned San Marzano tomatoes

6 oz kalamata olives, pitted

4 tablespoons olive oil , plus extra to serve

1 teaspoon dried oregano , plus extra to serve

3 fresh bay leaves

1 tablespoon tomato purée

feta cheese

Shopping list for ALL RECIPES: