This Week's Box: October 26th - 31st

October 27, 2015 Emily - CSA Manager

1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):

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.

Fennel - If used within a couple days after it's bought, 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.

Cilantro - As soon as you arrive home with fresh cilantro, place the stems (with roots intact if attached) in a glass of water and cover the the top loosely with a plastic bag. Refrigerate. Snip off leaves as you need them and re-cover. The water should be changed every 2 to 3 days. Do not wash the herb until you are ready to use it since excess moisture will turn the leaves to green slime during storage. Will last up to a week.

Green 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.

Savoy Tatsoi - Wrap in a dry paper towel and place in a plastic bag in the fridge. The paper towel will absorb any excess moisture, keeping it fresher for much longer. Lasts up to one week.

Broccoli - Place in an open container in the fridge or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.

Lunchbox Peppers - Only wash them right before you plan on eating them as moisture decreases storage time. Store in a cool room to use in a couple of days, place in the crisper if longer storage is needed. Lasts up to one 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.

Pomegranates (Twin Girls Farm) - Pomegranates - Keep up to a month stored on a cool counter.

Sweet Potatoes - Store in a cool, dark, well‐ventilated place. Never refrigerate‐‐sweet potatoes don't like the cold. Lasts up to 3 weeks if stored properly.

Fuji Apples (Hidden Star Orchards) - 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.

Onions - Store in a cool dry place out of the light. Lasts 2-3 months.

2. THIS WEEK'S RECIPES (LINKS):

Creamy Turnip Soup

Roasted Chickpea and Broccoli Burritos

Tatsoi Egg Bake

3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):

Shopping List for Creamy Turnip Soup:

2 to 3 TB Butter

2 cups Eatwell Farm Chicken Stock or good Vegetable Stock

2 cups Milk

Lemon Zest, to taste

Shopping List for Roasted Chickpea and Broccoli Burritos:

2 cups cooked chickpeas (2 - 15 oz cans, drained)

4 cloves Garlic, minced

1 Lime

Spice Blend:

3 TB Olive

1 -2 TB Soy Sauce, Tamari or Bragg’s Liquid Aminos

2 tsp Chili Powder

1 tsp ground Cumin

1 tsp Smoked Paprika

1/2 tsp ground Coriander

Black Pepper or Cayenne Pepper to taste

Shopping List for Tatsoi Egg Bake:

1 cup Cheese (cheddar, mozzarella, feta, cottage cheese or other cheese)

6 Eatwell Farm Eggs, beaten

1 cup Milk

2 TB fresh Basil, chopped (I wonder if you could use Cilantro?)

1/2 cup Bread Crumbs, or several slices of bread, cut into 1” pieces

Paprika

Shopping List for All Recipes: