THIS WEEK'S BOX: JULY 31ST - AUGUST 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
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.
*Eggplant- Does fine left out in a cool room. Don't wash it, eggplant doesn't like any extra moisture around its leaves. For longer storage - place loose, in the crisper. Keeps 5-7 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.
*Rosemary- Wrap in a damp paper towel and store in a plastic bag in the fridge. Lasts one week or more. To dry, leave bound around the stems and hang - last 2 weeks to a month.
*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.
2. THIS WEEK'S RECIPES
Creamy Courgette with Tarragon Cream
Roasted Eggplant with Saffron Yogurt Sauce
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):
Shopping list for: Creamy Courgette with Tarragon Cream
4 TB Olive Oil
8 TB Butter
5 cloves Garlic, thinly sliced
1 oz Tarragon
1/3 cup grated Parmesan Reggiano
1/4 tsp freshly ground Nutmeg
1 Egg, beaten
2 oz Walnuts, roughly chopped
Shopping list for: Roasted Eggplant with Saffron Yogurt Sauce
1 TB toasted Pine Nuts
Pomegranate Seeds
A small pinch of Saffron Strands
6 or 7 oz of Greek Yogurt
1 clove Garlic, crushes
2 1/2 tsp Lemon Juice
3 TB Olive Oil
Shopping list for All Recipes:
1 TB toasted Pine Nuts
Pomegranate Seeds
A small pinch of Saffron Strands
6 or 7 oz of Greek Yogurt
6 cloves Garlic
2 1/2 tsp Lemon Juice
7 TB Olive Oil
8 TB Butter
1 oz Tarragon
1/3 cup grated Parmesan Reggiano
1/4 tsp freshly ground Nutmeg
1 Egg, beaten
2 oz Walnuts, roughly chopped