This Week's Box: October 31st - November 5th

November 1, 2016 Connie Cowan

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

Red Kale or Collards - 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. Will last 3-5 days.

Fennel - If used within a couple days, fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days, place in the fridge in a closed container with a little water.

Stir Fry Mix - These baby mixed greens can be stored by lining a storage container with paper towels, place the mixed greens on top, and cover with another layer of paper towels and lock the lid. Make sure there is plenty of space and the greens are not jam-packed in there. Will last up to one week.

Dandelion Greens - Rinse well, wrap in a damp paper towel and place in a plastic bag and Refrigerate. If the towel is kept moist, greens can last up to one week.

Celery - This is not an easy crop to grow. It requires constant water and fertility. We supply the water but the soil microfauna seems to have been able to keep up releasing nutrients as demanded by the crop. This is not an easy task. Store in your crisper. Should last up to a week.

Green Tomatoes - These can be stored in the fridge and will last up to two weeks.

Sweet Potatoes - Store in a cool, dark, well‐ventilated place. Never refrigerate ‐ sweet potatoes don't like the cold. Lasts up to 3 weeks if stored properly.

Pomegranates (Twin Girl's) - Keeps up to a month stored on a cool counter.

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.

Squash - Store in a cool, dark, well ventilated place. Many growers say winter squash gets sweeter if they're stored for a week or so before eaten. Should last several months.

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

2. THIS WEEK'S RECIPES

Braised Coconut Greens & Chickpeas with Lemon

Roasted Green Tomatoes (and Winter Squash) and Ricotta Pasta

Dandelion, Pumpkin Seed Pesto

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

Shopping list for: Braised Coconut Greens & Chickpeas with Lemon

1 T butter or Oil

4 cloves garlic, peeled and minced

1 T grated fresh ginger, from a 3-inch piece

1/2 cup oil packed sun-dried tomatoes, chopped

1 large lemon, zested and juiced (about 2 T juice)

1 hot red Jalapeño pepper or dash of red pepper flakes

1 can chickpeas, drained and rinsed

1 (14-ounce) can coconut milk

1 teaspoon Eatwell Smoked Chili Salt

1 teaspoon ground ginger

Cilantro leaves, to garnish

Toasted unsweetened coconut, to garnish

Shopping list for: Roasted Green Tomatoes (and Winter Squash) and Ricotta Pasta

5 Garlic cloves, smashed

2 T Olive oil

1 t Eatwell Salt (of your choice)

3-4 sprigs Thyme

1 Cup Ricotta

3 oz Cheddar cheese, shredded

¼ C Dill or Fennel Fronds, chopped

½ # Pasta

Shopping list for: Dandelion, Pumpkin Seed Pesto

3/4 cup unsalted hulled (green) pumpkin seeds

3 garlic gloves, minced

1/4 cup freshly grated parmesan

1 tablespoon lemon juice

1/2 cup extra-virgin olive oil

Shopping list for all recipes:

1 T butter or Oil; plus 2 T Olive Oil; plus 1/2 cup extra-virgin olive oil

12 cloves garlic

1 T grated fresh ginger, from a 3-inch piece; plus 1 teaspoon ground ginger