This Week's Box: March 26th - April 1st
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.
Garlic Chives- Store in the refrigerator, wrapped in plastic. Should last 3-5 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.
*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.
*Turnips- Remove the greens (store separately) same as radishes and beets, store them in an
open container with a moist cloth.
*Green Garlic- Wrap the green garlic in a damp paper towel and place it in a plastic bag. Should last 5-7 days.
*Bok Choy- This crunchy and tasty bok choy is amazing sautéed and adds a little something special to a soup or stir-fry. Store in a plastic bag in fridge up to one week. Don’t forget to use the ribs!
*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.
2. THIS WEEK'S RECIPES
Grilled Turnips with Dill Olive Oil
Arugula, Salmon, and Leek Tart
Creamed Greens and Spring Onions
Tamarind-Glazed Pork Medallions with Carrots and Bok Choy
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):
Shopping list for Grilled Turnips with Dill Olive Oil
2 tablespoon (15 ml) olive oil
1 tablespoon (15 ml) lemon juice
Shopping list for Arugula, Salmon, and Leek Tart
1 pre-made pie dough
1 tablespoon butter
3/4 pound salmon, skinned and cut into 1 inch pieces
1/2 cup cream
3 eggs, beaten
1 tablespoon olive oil
2 teaspoons lemon juice from 1 lemon
Shopping list for Creamed Greens and Spring Onions
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/4 cups milk
Shopping list for Tamarind-Glazed Pork Medallions with Carrots and Bok Choy
1/2 cup of Coconut Milk
1/2 bunch of Cilantro
1 Pork Tenderloin
2 tsp. Chopped Ginger
2 TB Tamarind Concentrate
2 TB Sweet Chili Sauce
½ oz. Hazelnut Pieces