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
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.
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.
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.
*Mizuna- Mizuna will keep in the refrigerator for up to 5 days. Rinse and dry the leaves before refrigerating. Wrap them in a paper towel and store them in a plastic bag.
*Radish- Remove the greens (store separately) so they don't draw out excess moisture from the roots. Place them in an open container in the fridge with a wet towel placed on top. Lasts up to one week.
Bok Choy- Store in a plastic bag in 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.
*Butternut Squash- Store in a cool, dark, well-ventilated place. Many growers say winter squash gets sweeter if they're stored for a week or so before eaten. Will last several weeks.
*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
Grated Carrot and Yogurt Salad with Cumin
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):
Shopping list for Cameron’s Breakfast Hash
1/4 lb or less Feta, go less if it is a stronger flavored Feta, we use Bulgarian and that is quite mild
Olive Oil
Eatwell Smoked Chili Salt
Shopping list for Baked Tofu
One 14 to 16 oz tub firm or extra-firm Tofu
1/4 cup Soy Sauce
1/4 cup White Wine, Cooking Sherry, Vegetable Broth or Water
1 TB Toasted Sesame Oil
1 TB Agave Nectar or another liquid sweetener (I would use honey)
2 TB Rice Vinegar or White Wine Vinegar
1 to 2 cloves Garlic, crushed or minced (optional)
Fresh or dried Thyme leaves or Oregano leaves
Shopping list for Grated Carrot and Yogurt Salad with Cumin
2 TB Extra-Virgin Olive Oil
Kosher or Sea Salt
1 cup Plain Yogurt
1 large clove Garlic, grated or finely minced
Scant 1/2 tsp Roasted and ground Cumin Seeds
Freshly Squeezed Lemon Juice
Chopped fresh Parsley or Cilantro, for garnish
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