This Week's Box: August 28th- September 3rd
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
*Garlic Chives- Store in the refrigerator, wrapped in plastic. Should last 3-5 days.
*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.
Grapes- Store, unwashed, in your refrigerator's fruit drawer. They last up to a week.
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.
Peppers- Only wash them right before you plan on eating them as moisture decreases storage time. Store in a cool room to use in a couple of days, place in the crisper if longer storage is needed. Lasts up to one week.
*Radishes- 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.
*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.
*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
Jose Pizarro’s Salt-Crusted Potatoes with Cilantro Mojo
Provencal Tomato and Squash Gratin
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):
Shopping list for Gazpacho Andaluz:
4 1/2” length of Bread, cut from a long narrow loaf, crusts removed
1 medium Onion, coarsely chopped
1/2 cup mild Extra Virgin Olive Oil
1 tsp Sugar
2 TB Sherry Vinegar
Shopping list for Jose Pizarro’s Salt-Crusted Potatoes with Cilantro Mojo:
Cilantro Mojo
3 large Garlic cloves, roughly chopped
1 Green Chili Pepper, seeded and chopped
Leaves from a bunch of fresh Cilantro, roughly chopped
1 tsp freshly ground Cumin Seeds
Scant 1/2 cup Extra Virgin Olive Oil
2 tsps White Wine Vinegar, Muscatel if possible
Shopping list for Provencal Tomato and Squash Gratin:
2 TB Extra Virgin Olive Oil
2 large Garlic cloves, minced
1/2 medium or 1 small Onion
2 tsp fresh Thyme leaves, or 1 tsp crumbled dried Thyme OR replace the salt and thyme and use Eatwell Thyme Salt
1 cup cooked Rice, Farro or Barley
3 Eggs
2 oz Gruyere Cheese, grate 1/2 cup
Shopping list for all recipes:
4 1/2” length of Bread, cut from a long narrow loaf, crusts removed
1 tsp Sugar
2 TB Sherry Vinegar
Cilantro Mojo
1 Green Chili Pepper, seeded and chopped
Leaves from a bunch of fresh Cilantro, roughly chopped
1 tsp freshly ground Cumin Seeds
2 tsps White Wine Vinegar, Muscatel if possible
1 1/2 cups Extra Virgin Olive Oil
5 large Garlic cloves
2 Onions
2 tsp fresh Thyme leaves, or 1 tsp crumbled dried Thyme OR replace the salt and thyme and use Eatwell Thyme Salt
1 cup cooked Rice, Farro or Barley
3 Eggs
2 oz Gruyere Cheese, grate 1/2 cup