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
Chard- Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge. Keeps 2-3 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.
*Spinach- Store in the bag, unwashed, in the crisper. Take out what you plan on using and wash as you go. Will last 3-5 days.
*Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.
*Lettuce- Keep damp in an airtight container in the fridge. Keeps for one week.
*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.
*Oranges- Oranges- Keep in a dish on your counter or table. Lasts one week.
*Stir Fry Mix- These baby mixed greens can be stored by lining a storage container with paper towels, place the mixed greens on top, and cover with another layer of paper towels and lock the lid. Make sure there is plenty of space and the greens are not jam-packed in there. Will last up to one week.
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.
*Carrots- Cut the tops off to keep them fresh longer. Place them in a closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.
Spring Onions- Keep them in the crisper drawer, sealed well in a plastic bag, and it’ll stay fresh for about two weeks.
Raisins- Store in a cool, dry place out of direct sunlight. Refrigeration is recommended in hot environments. Should last several weeks.
2. THIS WEEK'S RECIPES
Pork and Garlic Chive Dumplings
Instant Pot Borscht/ Russian Beet Soup
Casserole-Baked Halibut with Leeks and Carrots
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):
Shopping list for Pork and Garlic Chive Dumplings
1/2 pound fatty ground pork
1/2 tablespoon Shaoxing wine
1/4 teaspoon Asian sesame oil
1/2 teaspoon Vietnamese chile-garlic sauce (preferably Huy Fong brand)
1 1/2 teaspoons finely grated peeled ginger
1/2 teaspoon rice vinegar (not seasoned)
2 teaspoons soy sauce
Pinch of white pepper
24 to 30 round dumpling wrappers (preferably with egg)
Shopping list for Instant Pot Borscht/ Russian Beet Soup
A few garlic cloves, finely chopped
1-2 small potatoes, cut into small cubes
1 bell pepper, chopped
2 beets, cleaned and grated
1 28 oz. can of peeled tomatoes
1 bay leaf
1 small crushed chili pepper
1 tsp of Paprika
1 T of Vinegar
Any broth or water (Tanya used homemade vegetable broth), enough to cover the vegetables in pot
Shopping list for Casserole-Baked Halibut with Leeks and Carrots
5 tablespoons extra-virgin olive oil
Salt and freshly ground white pepper
7 thyme sprigs
2 bay leaves, preferably fresh
Four 6-ounce skinless halibut fillets, about 1 inch thick
Shopping list for The Anything Green Pesto
Parmesan Cheese to taste
Pine Nuts (optional)
Olive Oil
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