This Week's Box: April 9th - April 15th
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
Garlic Chives- Store in the refrigerator, wrapped in plastic. Should last 3-5 days.
*Sugar Snap Peas- Keep them in a plastic bag in the refrigerator. Sugar snap peas should last for up to 5 days.
*Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.
Mustard Greens- 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.
*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.
*Oranges- Oranges- Keep in a dish on your counter or table. Lasts one week.
*Radishes- 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.
Lettuce- Keep damp in an airtight container in the fridge. Keeps for 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.
*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.
2. THIS WEEK'S RECIPES
Duck Breast with Mustard Greens, Turnips, and Radishes
Stir Fry Mix Braised With Cilantro and Rice
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):
Shopping list for Duck Breast with Mustard Greens, Turnips, and Radishes
3 pounds boneless duck breasts (3–4)
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
¼ cup Dijon mustard
2 tablespoons English mustard powder
2 teaspoons fresh lemon juice
5 tablespoons olive oil, divided
1 tablespoon red wine vinegar
Shopping list for Stir Fry Mix Braised With Cilantro and Rice
2 tablespoons olive oil
1/2 cup (uncooked) white rice
1 teaspoon paprika
1 or 2 medium cloves garlic, minced (1 teaspoon)
1 teaspoon ground cumin
3/4 cup vegetable broth (may substitute chicken broth or water)
Leaves from 1 large bunch of cilantro, chopped (1 cup)
Yogurt or lemon wedges, for serving (optional)
Shopping list for Spicy Asian Pasta Salad
2 limes, juiced
¼ cup organic pure maple syrup
4 Tablespoons organic vegetable oil
5 Tablespoons soy sauce
1 Tablespoon rice wine vinegar
1 Tablespoon of chili oil (I recommend adding a teaspoon at a time depending on heat of chili oil) Or you can use sesame oil if you prefer less spice
2 inches of Fresh Ginger, chopped or grated (grated brings out more of the flavor)
1 Fresno chili, chopped (or more to taste)
½ Jalapeno, chopped (or more to taste)
2 Cloves of garlic, chopped
¼ chopped fresh cilantro
1 16-ounce package of soba noodles or linguine noodles, cooked and rinsed
1 Red Bell Pepper, chopped
8 asparagus spears, cut into 1½ inch chunks, steamed al dente
4 green garlic, chopped
¼ cup chopped fresh cilantro
¼ cup sliced almonds, optional
Shopping list for Turnips with Greens
2 TB Butter or Olive Oil