This Week's Box
CONTENTS:
In the box - and how to store it
This week's Recipes
Shopping List
Link to Digital Copy of Newsletter
1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):
Melon - Leave at room temperature until they have reached desired ripeness - eat 'em! Last 1-4 days depending on ripeness to start.
Peaches or Nectarines - Store on a cool counter to room temperature or in the fridge if ripe. Eat as soon as they are ripe!
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.
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.
Summer Squash - Does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage. Do not wash until ready to eat. Lasts 4-5 days.
Italian Basil - Trim the ends and place basil in a glass containing about 1 inch of water; then cover with a loose-fitting plastic bag and leave at room temp. Replace the water whenever it gets cloudy. Should keep for about a week.
Cucumbers - Cucumbers can be wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room. Lasts up to a week in the fridge.
Shady Lady, Heirloom, and Mixed Cherry Tomatoes - Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness, place in a paper bag with an apple.
Tomatillos - If you are not going to use them immediately, leave the husks intact, wrapped around the fruit like little paper bags. Either store on the counter or in the refrigerator. They should never be stored in air-tight containers. They will keep well for several weeks to a month. They may also be frozen whole or sliced.
Shallots - Store in a dark, cool, dry, well-ventilated place. Lasts up to one month. If placed in the refrigerator, shallots have a shorter storage life, up to two weeks.
White Onions - Store in a cool dry place out of the light. Lasts 2-3 months.
2. THIS WEEK'S RECIPES (LINKS):
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):
Shopping List for Roasted Heirloom Tomato Soup:
Good Olive Oil
Cream or Creme Fraiche
Shopping List for Summer Chickpea Salad:
1 Lemon
3 TB Walnut Oil, I like our local Glashoff Farms
1 can organic Chickpeas
Crumbled Feta Cheese, to taste
Shopping List for Salsa Verde:
2 or 3 cloves Garlic, peeled
Shopping List for All Recipes:
1 Lemon
3 TB Walnut Oil, I like our local Glashoff Farms
1 can organic Chickpeas
Crumbled Feta Cheese, to taste
Good Olive Oil
Cream or Creme Fraiche
2 or 3 cloves Garlic, peeled