This Week's Box: August 31st - September 5th

September 1, 2015 Emily - CSA Manager

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

Plums or Nectarines or Peaches - Store on a cool counter to room temperature or in the fridge if ripe. Eat as soon as they are ripe!

Waterelon - Leave at room temperature until they have reached desired ripeness - eat 'em! Last 1-4 days depending on ripeness to start.

Small Red Slicer Tomatoes and 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.

Table Grapes - Store, unwashed, in your refrigerator's fruit drawer. They last up to a week.

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 or Cucumbers - 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. 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.

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.

Red Onions - Store in a cool dry place out of the light. Lasts 2-3 months.

2. THIS WEEK'S RECIPES (LINKS):

Roasted Pepper Yogurt Tahini Sauce

Tomato and Watermelon Salad

Roasted Pepper and Summer Squash

Roasted Pepper Soup

Falafels

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

Shopping list forRoasted Pepper Yogurt Tahini Sauce:

1 small clove Garlic, finely minced

1/2 cup Yogurt

1 TB Tahini

2 oz Feta

Shopping list for Tomato and Watermelon Salad:

1/4 cup Extra Virgin Olive Oil

2 TB Sherry Vinegar

1 cup Feta Cheese, large crumbles

Shopping list for Roasted Pepper and Summer Squash:

2 TB good Oil

1 good pinch of Saffron, soaked in 2 TB hot water

6 large Eatwell Farm Eggs, well beaten

1 TB grated Parmesan

2 oz grated Sharp Cheddar

1/4 cup Cream or 1/2 n 1/2

Shopping list for Roasted Pepper Soup:

1 clove Garlic, minced

1 TB good Oil

1/4 tsp Cumin powder

1 tsp Paprika

1 cup Eatwell Farm Chicken Stock

1/2 cup Cream or 1/2 n 1/2

Sour Cream and Yogurt

Shopping list for Falafels:

1 1/4 cup dried Chickpeas

1 clove Garlic, crushed

2 TB cilantro, finely chopped

1/4 tsp Cayenne Pepper

1/2 tsp ground Cumin

1/2 tsp ground Coriander

1/4 tsp ground Cardamom

1/2 tsp Baking Powder

1 1/2 TB All-Purpose Flour

About 3 cups Sunflower Oil, for deep frying

1/2 tsp Sesame Seeds, for coating

Shopping list for all recipes:

3 cloves Garlic