This Week's Box: April 24th - 29th
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):
*Items in Box for 2
*Strawberries - Discard any bruised strawberries or freeze and use in smoothie. Do not rinse until ready to eat. Strawberries don’t like to be wet. Keeps 2-3 days.
Mandarins - They will keep a day or two at room temperature and up to a week in the crisper drawer of the refrigerator.
*Flowering Sage - Arrange the herbs lengthwise in a single layer on a slightly damp paper towel. Loosely roll up the herbs and transfer to a resealable plastic bag. Store in the refrigerator. Should last up to 5 days.
*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.
Chives - Wrap in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 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.
*Green Garlic - It is such a delight to have this back in our harvest shares. My favorite way to enjoy is to stir fry the chopped garlic in a skillet with some olive oil. Then stir in eggs for a delicious green garlic scrambled eggs. Store in the crisper. Will last at least a week.
*Fava Beans - Store favas in the refrigerator in a tightly sealed container. They'll last about a week.
*Red Kale - Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a 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.
Leeks - These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fries, or in place of onions in other dishes for a delicious and more subtle flavor. Save the dark green tops for making vegetable stock! Leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water). Will last at least a week.
2. THIS WEEK'S RECIPES
Ricotta Pasta with Fava Beans and Bacon
Radishes on Bread with Chive Butter
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):
Shopping list for: Ricotta Pasta with Fava Beans and Bacon
1 lb Ballerine or Campanelle Pasta
4 strips of thicks-cut Bacon, cut into 1/2” pieces
1 cup Ricotta
1/2 cup Cream
1/2 cup Romano Cheese
1/2 tsp freshly grated Nutmeg
Shopping list for: Herb Flower Pesto
1/4 cup Pine Nuts or Walnuts
3 TB Olive Oil
Salt, to taste
1 1/2 TB Parmesan (optional)
Shopping list for: Radishes on Bread with Chive Butter
4TB unsalted Butter, softened
Shopping list for: Julia Child's Sole Meuniere
4 to 6 fillets of Sole, boneless, skinless
1/2 cup Flour
5 to 6 TB Clarified Butter
Lemon Wedges
4 TB butter
2 TB Capers (optional)
Shopping list for all recipes:
1 lb Ballerine or Campanelle Pasta
4 strips of thicks-cut Bacon, cut into 1/2” pieces
1 cup Ricotta
1/2 cup Cream
1/2 cup Romano Cheese
1/2 tsp freshly grated Nutmeg
8TB unsalted Butter, softened
4 to 6 fillets of Sole, boneless, skinless
1/2 cup Flour
5 to 6 TB Clarified Butter
Lemon Wedges
2 TB Capers (optional)