This Week's Box: July 24th- July 30th
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
*Zucchini - Does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage. Do not wash until ready to eat. Lasts 4-5 days.
*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 4-5 days.
*Cucumber- Cucumbers can be wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room. Lasts up to a week in the fridge.
*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.
*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.
*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.
Plums- Store ripe plums in the refrigerator. This will keep them in top shape and prevent fast deterioration. Place them in an open plastic bag - not a sealed one. Plums stored in the refrigerator will last two to four weeks.
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.
Garlic - Store whole in a cool dry place around 55-60 degrees. Can last 3-5 months.
2. THIS WEEK'S RECIPES
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):
Shopping list for: Cucumber Salad
Dash of a mild Vinegar
Dash of EVOO
1 T Greek Yogurt or Sour Cream
Fresh Dill
Shopping list for: Zucchini Parmesan
4 TB Extra Virgin Olive Oil
1/8 tsp Sugar (I didn’t add any sugar as our tomatoes are so sweet)
1/2 to 1 tsp Red Pepper Flakes, to taste
3/4 cup fresh grated Parmesan
Shopping list for: Pickled Cherry Tomatoes
1 tsp Mustard Seed
1 tsp Whole Peppercorns
1/2 tsp Fennel Seeds
3 whole Star Anise
1 1/2 cups White Vinegar
3 TB Sugar
4 sprigs Oregano (I am using Basil)
Shopping list for all recipes:
1 tsp Mustard Seed
1 tsp Whole Peppercorns
1/2 tsp Fennel Seeds
3 whole Star Anise
1 1/2 cups White Vinegar
3 TB Sugar
4 sprigs Oregano (I am using Basil)
4 TB Extra Virgin Olive Oil
1/8 tsp Sugar (I didn’t add any sugar as our tomatoes are so sweet)
1/2 to 1 tsp Red Pepper Flakes, to taste
3/4 cup fresh grated Parmesan
1 T Greek Yogurt or Sour Cream
Fresh Dill