THIS WEEK'S BOX: NOVEMBER 30TH - DECEMBER 5TH

December 1, 2015 Emily - CSA Manager

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

Red Kale and Collards- 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 and Collards both 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.

Spinach - Store in the bag, unwashed, in the crisper. Take out what you plan on using and wash as you go.

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.

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.

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.

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. 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.

Daikon - Cut the top off the Daikon to help keep moisture in the roots, store the Daikon in a closed container in the fridge and they should last for up to two weeks if not more. A wet paper towel can also be placed in the container to help maintain humidity and keep the roots from wilting.

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.

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):

Butternut Squash and Kale Frittata

Collard Green Gratin

Pickled Veggies Cabbage Cups

Italian Orzo Spinach Soup

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

Shopping list for: Butternut Squash and Kale Frittata

8 large Eatwell Farm Eggs

1 TB Dijon Mustard, divided

1 tsp Apple Cider Vinegar

1 TB Olive Oil

1/2 cup crumbled Goat cheese (2 oz)

Shopping list for: Collard Green Gratin

4 oz very thinly sliced Country Ham or Prosciutto

1 cup coarse fresh Breadcrumbs

4 TB Olive Oil, divided

1 tsp chopped fresh Thyme

1 cup finely grated Parmesan, divided

2 Garlic cloves, finely chopped

2 TB unsalted Butter

2 TB All-Purpose Flour

2 cups Whole Milk

1/4 tsp freshly grated Nutmeg

Shopping list for: Pickled Veggies Cabbage Cups

1/4 cup Apple Cider Vinegar

2 TB White Wine Vinegar

1 thinly sliced Shallot OR use just a bit of thinly sliced Onion from your share

1/3 cup Buttermilk

1/3 cup Plain Yogurt

1 TB Lemon Juice

1/4 cup Mint leaves Or Parsley from this week’s Share

Shopping list for: Italian Orzo Spinach Soup

2 TB Olive Oil

1 cup diced Carrots

1 cup diced Celery

3 cloves Garlic, peeled and minced

6 cups Eatwell Farm Chicken Stock or Vegetable Stock

1 - 14 oz can Fire Roasted diced Tomatoes

1 1/2 cups Orzo

1/2 tsp dried Thyme

1/4 tsp dried Oregano

1/4 tsp dried Rosemary

Shopping list for all recipes: