THIS WEEK'S BOX: NOVEMBER 16TH - 21ST

November 17, 2015 Emily - CSA Manager

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

Collards and Red Kale- 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. Collards and Kale do 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.

Dill - A delicious mediterranean herb that is well suited to our climate. Keeps well in your fridge. Should last up to 7 days.

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.

Cauliflower or Broccoli or Romanesco - 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. Romanesco will last up to one week in a closed container in the fridge, but has better flavor if consumed earlier. Cut florets away from the core and soak in warm soapy water or salt water for 10 minutes to wash away any aphids. Florets can also be lightly boiled in salt water for a couple of minutes for this purpose. Rinse before preparing.

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.

Celeriac - A delicious form of celery that is pretty new to peoples kitchens. We sell an amazing amount at the farmers market each Saturday. At Whole Paycheck one of these can cost you as much as $7. Peel, chop and cook with potatoes, mash the lot with more butter and cream that your mother would. Cool and damp is best, so an outdoor, shady vegetable rack is good and the bottom of your fridge even better. Healthy celeriac should keep, unwrapped, for several weeks without any significant loss of quality. Even when cut in half, they will still keep for a week or more, though you may need to shave off a layer to refresh the surface.

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):

Collards Sushi Rolls

Charred Onion Dip with Red Russian Kale

Fennel, Celeriac and Broccoli Gratin

Roast Chicken

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

Shopping list for: Collards Sushi Rolls

Whatever you want to put into your “sushi” roll, including rice

Wasabi

Pickled Ginger

Shopping list for: Charred Onion Dip with Red Russian Kale

4 to 5 cloves of Garlic, not peeled

Olive oil for the grill pan

1 cup Greek Yogurt OR 2/3 cup Cream Cheese + 1/2 cup Sour Cream

4 TB Olive Oil

4 cloves of Garlic, thinly sliced

2 large Red Chiles, seeded and thinly sliced

2 tsp Lemon Juice

Shopping list for: Fennel, Celeriac and Broccoli Gratin

2 TB Butter

2 TB Bread Crumbs

3 TB Flour

2 TB Parmesan

2 1/2 cups Milk

Shopping list for: Roast Chicken

Duck fat or pork lard

Oil for chicken

Shopping list for all recipes

Whatever you want to put into your “sushi” roll, including rice

Wasabi

Pickled Ginger

4 to 5 cloves of Garlic, not peeled; plus 4 cloves of Garlic, thinly sliced

1 cup Greek Yogurt OR 2/3 cup Cream Cheese + 1/2 cup Sour Cream

4 TB Olive Oil; plus some for the grill pan