This Week's Box: September 19th - 24th

September 20, 2016 Connie Cowan

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

Strawberries - Discard any bruised strawberries. Do not rinse until ready to eat. Strawberries don’t like to be wet. Do best in a paper bag in the fridge for up to a week. Check the bag for moisture every other day. Keeps 2-3 days.

Watermelon or other Melon - Leave at room temperature until they have reached desired ripeness - eat 'em! Lasts up to 4 days depending on ripeness to start.

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 several days.

Chard - 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. Keeps 2-3 days.

Lettuce - Keep damp in an airtight container in the fridge. Keeps for one week.

Plums - Store at room temperature until ripe — this usually takes 2 to 3 days. A ripe fruit will yield a bit when pressed gently. To speed up the ripening process, place in a paper bag and store at room temperature, out of direct sunlight. Storing ripe fruit in the crisper drawer will prolong its eating life — it should keep for up to a week when refrigerated.

Rosemary - To keep green: wrap in a damp paper towel and store in a plastic bag in the fridge. Lasts one week or more. To dry, leave bound around the stems and hang - last 2 weeks to a month.

Cherry Tomatoes - Do not refrigerate until they are fully ripe. Allow them to ripen at room temperature. This will result in more flavorful, juicy tomatoes. Once fully ripe, place in a plastic bag and refrigerate. Will keep several days once ripe.

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.

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.

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

2. THIS WEEK'S RECIPES

PCT or Pan Con Tomat

Danielle's Sweet Potato Gratin

Greens and Chayote Enchilada with Salsa Verde

Pesto Pasta with Cherry Tomatoes and Mozzarella

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

Shopping list for: PCT or Pan Con Tomat

Good Olive Oil

1 or 2 cloves of Garlic, cut in half lengthwise

Slices of good crusty bread

Shopping list for: Danielle's Sweet Potato Gratin

2-3 TB Roughly chopped Sage - or try the fresh Rosemary from this week's share instead

6 Garlic cloves, crushed

1 cup Whipping Cream

Shopping list for: Greens and Chayote Enchilada with Salsa Verde

2 medium-size Chayote Or you can use Summer Squash, about 4 cups

2 Jalapeño or 2 to 3 Serrano Chiles, stemmed

4 large peeled Garlic cloves; 2 whole, 2 minced

12 Cilantro sprigs, plus chopped cilantro for garnish

1 TB Oil, plus 1/3 cup for frying so use a good high temp oil

2 1/2 cups Chicken or Vegetable Stock

2 TB Extra-Virgin Olive Oil

1 tsp Mexican Oregano

18 Corn Tortillas

Crumbled Queso Fresco or Feta, about 1/2 cup

Shopping list for: Pesto Pasta with Cherry Tomatoes and Mozzarella

12 oz Spaghetti or bit size Pasta such as Fusilli

1/4 cup Pesto, use your favorite Pesto recipe

6 oz Shredded Mozzarella

Shopping list for all recipes:

Good Olive Oil; 1 TB Oil, plus 1/3 cup

10 Garlic Cloves