This Week's Box: November 9th 2015

November 10, 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. Chard does well in a cup of water on the counter or fridge. Keeps 2-3 days.

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.

Lettuce - Keep damp in an airtight container in the fridge. Keeps for one week.

Italian Parsley - Place in a glass with an inch of water in the fridge. Change water often. Can also be stored in a closed container in the fridge. Lasts up to one week.

Wakefield 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.

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.

Salad 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.

Cauliflower or Broccoli - Place Broccoli in an open container in the fridge or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks. Cauliflower will last a while in a closed container in the fridge but some say it has the best flavor the day it's brought home.

Butternut Squash - Store in a cool, dark, well ventilated place. Many growers say winter squash get sweeter if they're stored for a week or so before eaten.

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

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):

Alsatian Pizza

Nigel's Pizza Dough

Lorraine's Favorite Butternut Squash

Mixed Chinese Vegetables

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

Shopping list for: Alsatian Pizza

1 Recipe of Nigel’s Pizza Dough * Recipe included

1 TB All-Purpose Flour, plus more for dusting

1 TB Extra Virgin Olive Oil

3/4 cup plain drained Yogurt or Greek Yogurt, not nonfat

1 large Eatwell Farm Egg Yolk

A few scrapings of Whole Nutmeg or pinch of ground

Fine Semolina, for the pizza peel (we use polenta)

3 to 4 oz Pancetta, cut into 1/4” dice, at room temp (optional)

Shopping list for: Nigel's Pizza Dough

2 cups Eatwell Farm Heirloom Flour

1 1/2 cups of All-Purpose Flour

1 1/2 cups of Milk

2 TB Olive Oil

2 tsp Yeast

Shopping list for: Lorraine's Favorite Butternut Squash

Eatwell Farm Smoked Chili Salt

Freshly grated Ginger

Butter

Shopping list for: Mixed Chinese Vegetables

3 TB Peanut Oil

1 1/4” piece of Ginger, peeled and julienned

4 cloves Garlic, thinly sliced

2 large Red Chiles, seeded and julienned

Crispy Shallots (optional)

1 Lime, quartered, to serve

Coarse Sea Salt

Shopping list for all recipes

1 1/2 cups of All-Purpose Flour, plus 1 TB and more for dusting