This Week's Box: February 12th - February 18th
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 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.
*Dill- Keeps well in your fridge. Should last up to 7 days. For best results put stems in a jar with clean water as a vase and cover with a plastic bag to keep protected culture.
*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- If the turnips came with tops (the leaves still on), and you plan on using the tops, cut off the leaves, bag them separately, and refrigerate the roots unwashed in a plastic bag. They should keep anywhere from 1 to 2 weeks in the refrigerator. Eat the leaves within 3 days.
*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.
*Bok Choy- 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.
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.
*Apples- Apples last much longer if they are placed loosely in the bin of your refrigerator. Wrapping them in brown paper from grocery sacks will also help to keep in the moisture of the apple. Keep apples slightly apart from each other. Lasts up to 2 months.
2. THIS WEEK'S RECIPES
Creamy Winter Vegetable Stew With Mustard and Lemon
Creamy Pasta with Ham and Pea Shoots
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):
Shopping list for Creamy Winter Vegetable Stew With Mustard and Lemo
1 TB Virgin Olive Oil
1 large Onion, small dice - about 1 3/4 cups
4 cloves Garlic, minced
2 tsp minced fresh Thyme leaves
1 medium parsnip, peeled and chopped (substitute turnips and or carrot)
1 1/2 cups Celery Root (potato instead?), peeled, chopped into 1” pieces
1 1/2 TB grainy Mustard
2 tsp Nutritional Yeast
1 tsp Old Bay Seasoning
1/4 cup fresh Lemon Juice
3 1/2 cups Vegetable Stock, plus extra if needed
Shopping list for Creamy Pasta with Ham and Pea Shoots
1 lb Pasta, I used Spaghetti because that is what I had
1 cup or more Ham, cut into 1/2” cubes
1 1/2 to 2 cups Cream
3 TB Butter
Salt and Pepper
Nutmeg, to taste
Parmesan Cheese
Shopping list for Hearty Cabbage Soup
2 TB Butter
1 large Onion, diced
1 stalk Celery, diced
3 Potatoes, peeled and thickly sliced
6 cups Chicken Stock, divided
2 TB Flour
1/2 cup Sour Cream
Salt and Pepper, to taste
Shopping list for Lacto-Fermented Vegetables
1 tsp fresh, grated Ginger
1/4 tsp Red Pepper flakes
2 TB Sea Salt
4 cups Water