This Week's Box: November 28th - December 3rd

November 29, 2016 Connie Cowan

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

Mandarins [or Persimmons (Twin Girl's)]- They will keep a day or two at room temperature and up to a week in the crisper drawer of the refrigerator.

Spinach - Store in the bag, unwashed, in the crisper. Take out what you plan on using and wash as you go. Will last 3-5 days.

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.

Persimmons [(Twin Girl's) or Mandarins] - Store at room temperature until ripe, then refrigerate in a plastic bag. Lasts several days once ripe.

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.

Mizuna - Mizuna will keep in the refrigerator for up to 5 days. Rinse and dry the leaves before refrigerating. Wrap them in a paper towel and store them in a plastic bag.

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.

Radishes - Store radishes in a plastic bag in the crisper of the refrigerator and they should keep for at least a week. If your radishes have leaves attached, it is best to remove them, as they tend to leach moisture from the root.

Cabbage - Wrap cabbage in plastic wrap and keep it chilled in the refrigerator. An alternative to plastic would be placing it in a tightly-locking container that limits air flow. Properly stored, cabbage should last about a week.

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. Will last several weeks.

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.

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

2. THIS WEEK'S RECIPES

Hearty Greens Salad with Turmeric, Carrot & Miso Dressing

One-Pot Mujadara with Leeks and Greens

Roasted Chicken with Potatoes, Arugula and Garlic Yogurt

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

Shopping list for: Hearty Greens Salad with Turmeric, Carrot & Miso Dressing

¼ cup peanut oil or neutral oil, like grapeseed or corn

¼ cup seasoned rice vinegar

3 tablespoons mild or sweet miso, like yellow or white

1 tablespoon dark sesame oil

2 medium carrots, roughly chopped

1 inch long piece fresh ginger, cut into coins

½ inch piece of fresh Turmeric or 2 t Ground turmeric

1 t sambal oelek or other asian hot sauce

Shopping list for: One-Pot Mujadara with Leeks and Greens

1 cup brown or green lentils

2 leeks, white and light green parts only, roots trimmed

¼ cup extra-virgin olive oil

3 garlic cloves, minced

¾ cup long-grain rice

½ T ground cumin

½ teaspoon ground allspice

¼ teaspoon cayenne

1 bay leaf

1 cinnamon stick

Shopping list for: Roasted Chicken with Potatoes, Arugula and Garlic Yogurt

1 ½ pounds chicken thighs and drumsticks

3 tablespoons harissa (or use another thick hot sauce, such as sriracha)

1 teaspoon ground cumin

4 ½ tablespoons extra-virgin olive oil, more as needed

2 leeks, white and light green parts only, halved lengthwise and thinly sliced

1 teaspoon lemon zest (from 1 lemon)

½ cup plain yogurt (do not use Greek yogurt)

1 small garlic clove

Chopped fresh dill or parsley, as needed

Lemon juice, as needed

Shopping list for all recipes: