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):
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 loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.
Red Kale and mustard - 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, collard greens, and chard do well in a cup of water on the counter or fridge. Do not wash until ready to use.
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.
Green Garlic - Store in your crisper. Best used within a week but may last a little longer.
Radishes (Bonus item) - Remove the greens (store separately) so they don't draw out excess moisture from the roots. Place them in an open container in the fridge with a wet towel placed on top. Lasts up to one week.
Carrots (Terra Firma) - Store in your crisper in a plastic bag. Should last 2 weeks.
Pomelo - Leave out on the counter until ripe. Then enjoy!
Lemons (Twin Girls) - These lemons 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 - 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.
Onions - Store in a cool dry place out of the light.
2. This Week's Recipes (Links):
A Chicken and Spinach Pasta Pie
Wheat Berries with Romanesco, Butternut Squash and Preserved Lemon
3. Shopping list for all recipes (assumes you have basic salt and pepper):
Shopping List for A Vietnamese Stir-Fry:
2 large Garlic Cloves OR use some of the fresh Green Garlic, including some of the tender green tops
Ginger, a thumb sized piece
6 Green Onions, OR use the Spring Onions, green tops included
2 TB Peanut Oil
1 TB Thai Fish Sauce
Shopping List for Kale with Lemon and Garlic:
2 TB Butter
A little Olive Oil
2 cloves Garlic OR use Green Garlic
Shopping List for A Chicken and Spinach Pasta Pie:
12 oz Spaghetti
10 1/2 oz Mushrooms
3 TB Olive Oil
A thick slice of Butter
1 lb cooked Chicken
2 Glasses White Wine
2 cups Heavy Cream
6 1/2 oz grated Parmesan
Shopping List for Wheat Berries with Romanesco, Butternut Squash and Preserves Lemon:
1 3/4 cup Wheat Berries
2 cinnamon Sticks
3 TB Olive Oil
1/2 tsp Sea Salt
1/2 cups Almonds, coarsely chopped
1/4 tsp ground Cinnamon
1 Preserved Lemon
1 tsp Preserved Lemon Juice
1 cup Parsley, coarsely chopped
Shopping List for All Recipes:
4 large Garlic Cloves OR use some of the fresh Green Garlic, including some of the tender green tops
Ginger, a thumb sized piece
6 Green Onions, OR use the Spring Onions, green tops included
2 TB Peanut Oil
1 TB Thai Fish Sauce
2 TB Butter
12 oz Spaghetti
10 1/2 oz Mushrooms
6 TB Olive Oil plus a little extra
A thick slice of Butter
1 lb cooked Chicken
2 Glasses White Wine
2 cups Heavy Cream
6 1/2 oz grated Parmesan
1 3/4 cup Wheat Berries
2 cinnamon Sticks
1/2 tsp Sea Salt
1/2 cups Almonds, coarsely chopped
1/4 tsp ground Cinnamon
1 Preserved Lemon
1 tsp Preserved Lemon Juice
1 cup Parsley, coarsely chopped