Contents:
In the box - and how to store it
This week's Recipes
Shopping List
1. In the box (in order of what to eat first):
Spinach - Store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.
Dill - Wrap in a dry paper towel and store in a plastic bag. Keeps well in your fridge up to 10 days.
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!
Romanesco - Will last up to one week in a closed contianer in the fridge, but has better flavor is 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 Radish- 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.
Celeriac: A delicious form of celery that is pretty new to people's 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.
Green Garlic - Store in your crisper. Best used within a week but may last a little longer.
Cabbage - Left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves before cooking.
Onions - Store in a cool dry place out of the light.
Lemons and Mandarins (Twin Girls) - These lemons and mandarins may have a sticker on them as they are sold in markets and stores in the area. Sometimes our order is placed after they're individually labeled. They're organically grown in Fresno, CA by Twin Girls Farm. Leave at room temperature until you're ready to eat them.
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.
2. This Week's Recipes (Links):
North African Butternut Squash and Chickpea Stew
Creamy Potato and Celeriac Mash
Bok Choy with Green Garlic and Oyster Sauce
Red Cabbage, Daikon, Mandarin and Dates
3. Shopping list for all recipes (assumes you have basic salt and pepper):
Shopping List for North African Butternut Squash and Chickpea Stew:
2 TB Sunflower Oil
2 large Onions, diced
2 Garlic cloves, finely chopped
1 Celery Stalk, finely diced
1 tsp ground Turmeric
1/2 tsp ground Cinnamon
1/2 tsp ground Ginger
1/2 cup Red Lentils
1 can Chickpeas, drained and rinsed
8 Saffron strands, toasted and crushed
2 cups Tomato sauce (roasted tomato sauce is called for)
A good handful of Parsley, coarsely chopped
A large bunch of Cilantro, coarsely chopped
5 cups Vegetable Stock OR Eatwell Farm Chicken Stock
1 Bay Leaf
2 oz Orzo or other small Pasta
Dates, to serve (Optional)
Shopping List for Creamy Potato and Celeriac Mash:
2 lbs Starchy Potatoes, peeled and cut into even-sized chunks
3 cups Whole Milk
3 TB Unsalted Butter, plus extra to taste
A few gratings of Nutmeg
Shopping List for Bok Choy with Green Garlic and Oyster Sauce:
Some Oil - I like toasted Sesame Oil
3 heaping TB Oyster Sauce
3 TB Rice Wine
Shopping List for Red Cabbage, Daikon, Mandarin and Dates:
4 TB Extra Virgin Olive OIl
4 Medjool Dates, pits removed, sliced lengthwise
Shopping List for all Recipes:
2 TB Sunflower Oil
2 large Onions, diced
2 Garlic cloves, finely chopped
1 Celery Stalk, finely diced
1 tsp ground Turmeric
1/2 tsp ground Cinnamon
1/2 tsp ground Ginger
1/2 cup Red Lentils
1 can Chickpeas, drained and rinsed
8 Saffron strands, toasted and crushed
2 cups Tomato sauce (roasted tomato sauce is called for)
A good handful of Parsley, coarsely chopped
A large bunch of Cilantro, coarsely chopped
5 cups Vegetable Stock OR Eatwell Farm Chicken Stock
1 Bay Leaf
2 oz Orzo or other small Pasta
2 lbs Starchy Potatoes, peeled and cut into even-sized chunks
3 cups Whole Milk
3 TB Unsalted Butter, plus extra to taste
A few gratings of Nutmeg
Some Oil - I like toasted Sesame Oil
3 heaping TB Oyster Sauce
3 TB Rice Wine
4 TB Extra Virgin Olive OIl
4 Medjool Dates, pits removed, sliced lengthwise