This Week's Box: November 2nd - 7th

November 3, 2015 Emily - CSA Manager

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

ilantro - 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.

Meiqing 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!

Red Bok Choy OR Red Frills Mizuna: Bok choy - store in a plastic bag in fridge up to one week. Mizuna - Mizuna will keep in the refrigerator for up to 5 days. Rinse and dry the leaves before refrigerating. Wrap them in a paper towel and store them in a plastic bag.

Dandelion - Rinse well, wrap in a damp paper towel and place in a plastic bag and Refrigerate. If the towel is kept moist, greens can last up to one week.

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

Napa 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.

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.

Serranos - Refrigerate sliced peppers in covered container for use within 1 to 2 days. To freeze, place in airtight containers or heavy-duty freezer bags. You can slice the peppers and remove the seeds and white membranes to make them less spicy. Chop up the peppers and freeze for later use. Peppers frozen at 0 degrees fahrenheit will last up to a year.

Persimmons (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.

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):

Mixed Lettuce Persimmon Hazelnut Salad

Chorizo Napa Cabbage Mess

Mixed Chinese Vegetables

Napa Cabbage Salad with Red Pepper and Cilantro

Dandelion Pasta

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

Shopping list for Mixed Lettuce Persimmon Hazelnut Salad:

2 TB Sherry Vinegar

1 TB minced Shallot (or use a little of your onion)

1 1/2 ts Dijon Mustard

1/3 cup Olive Oil

1/2 cup crumbled feta cheese

1/4 cup chopped toasted hazelnuts

Shopping list for Chorizo Napa Cabbage Mess:

1/2 lb Chorizo, you can use more if you like

Good Oil if the Chorizo is not particularly fatty

Shopping list for Mixed Chinese Vegetables:

3 TB Peanut Oil

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

4 cloves Garlic, thinly sliced

Crispy Shallots (optional)

1 Lime, quartered, to serve

Coarse Sea Salt

Shopping list for Napa Cabbage Salad with Red Pepper and Cilantro:

1/4 cup thinly sliced Green Onion

1/3 cup chopped dry-roasted Peanuts

2 TB Rice Vinegar (use unseasoned vinegar without added sugar)

2 tsp grated Ginger

2 tsp. Dijon Mustard

1 tsp. Sesame Oil

1 TB Agave Nectar

3 TB Vegetable Oil

Shopping list for Dandelion Pasta:

3 Eatwell Farm Eggs

1 1/2 cups Eatwell Farm Heirloom Wheat Flour

All-Purpose Flour for dusting

Shopping list for All Recipes: