THIS WEEK'S BOX: DECEMBER 14TH - 19TH

December 15, 2015 Connie Cowan

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

Arugula - Wash and dry well. Wrap with a damp paper towel and store in a glass container in the fridge. Lasts up to 5 days.

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

Savoy 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.

Radish - This crops grows so fast it is hard to get the timing right to pick for your box. They are perfect for about four days so we hope the window fits right into the harvest this week. Store in the crisper with the tops removed.

Broccoli or Romanesco - One of these will be in your box. We are working hard to make sure to not send you any aphids but as we do not spray; it is difficult at times. Please wash the produce carefully and let us know if there are any problems. We always replace anything not up to snuff. 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.

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!

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

Oranges (Twin Girls Farm) - Keep in a dish on your counter or table. Lasts one week.

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.

Purple 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.

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):

Bruce Update - Roast Chicken

Roasted Squash and Ginger Noodle Soup with Winter Vegetables

Lemony Pasta with Wilted Arugula

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

Shopping list for: Bruce Update - Roast Chicken

1 TB Olive Oil (Or 4 TB, I use more, our birds are much leaner than store bought)

Shopping list for: Roasted Squash and Ginger Noodle Soup with Winter Vegetables

Vegetable Oil

1 medium sized knob of fresh Ginger (about 2”)

5 Green Cardamom Pods

2 Star Anise

1 Cinnamon Stick, 3 to 4” long

1 1/2 tsp Coriander Seeds

1 lb thin fresh Noodles, like lo mein or tagliarini

Sriracha or Chili Oil for serving

Shopping List for: Lemony Pasta with Wilted Arugula

3/4 lb Short Tubular Pasta

tsp Grated Lemon Zest, plus 1 TB Lemon Juice

2 Tb Extra-Virgin Olive Oil

3/4 cup grated Pecorino Cheese, plus more for serving (optional)

Shopping list for all recipes:

6 TB Olive Oil