This Week's Box: January 29th - February 4th
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
*Pea Shoots- Pea shoots are the leaves and tendrils of pea plants. Place them inside a brown paper bag, or wrap them with a paper towel, and place in the crisper drawer of your refrigerator. They should last 2 to 3 days.
*Arugula- Wash and dry well. Wrap with a damp paper towel and store in a glass container in the fridge. Lasts up to 5 days.
*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.
*Romanesco- Will last up to one week in a closed container in the fridge, but has better flavor if consumed earlier. Cut florets away from the core and soak in warm soapy water or salt water for 10 minutes to wash away any aphids. Florets can also be lightly boiled in salt water for a couple of minutes for this purpose. Rinse before preparing.
*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.
*Bok Choy - This crunchy and tasty bok choy is amazingly 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!
Lettuce- Keep damp in an airtight container in the fridge. Keeps for one week.
*Carrots- 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.
Broccoli- Place in an open container in the fridge or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.
Lemons- This versatile fruit adds a great touch to winter greens and salads. It will store longer, several weeks, if wrapped and placed in crisper of the fridge, but if you are going to use it within a few days it can be stored on the counter.
*Pomelos- Pomelos are the largest citrus fruit. Pomelos can be stored at room temperature for a couple of weeks or refrigerated for up to several weeks. Keep away from direct sunlight and heat.
2. THIS WEEK'S RECIPES
Classic Carrot and Turnip Mash
Stir-Fried Bok Choy, Leeks and Cabbage
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):
Shopping list for Creamy Goat Cheese Grits
1/2 cup Grits (not instant)**
1/2cup Milk, plus a few more tablespoon if necessary
1/4 cup fresh Goat Cheese
1/4 cup Parmesan
Shopping list for Classic Carrot and Turnip Mash
1 tsp Nutmeg
1/4 cup Butter
Shopping list for Stir Fried Chicken
2 large cloves Garlic, minced
1/4 cup Soy Sauce
1/4 cup Water
1/4 cup Honey
2 TB high-heat Vegetable Oil, divided
1 TB Cornstarch
1/4 tsp Pepper
1/4 tsp crushed Red Pepper Flakes (or to taste)
1 lb boneless, skinless Chicken breast, cut into strips
1/4 cup Green Onion, chopped
Shopping list for Stir-Fried Bok Choy, Leeks and Cabbage
3 TB Vegetable Oil (high heat tolerant)
3 stalks Green Onion, finely chopped
1/2 tsp Sesame Oil
1 tsp Sesame Seeds, toasted