THIS WEEK'S BOX: SEPTEMBER 25TH- OCTOBER 1ST
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
*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 2-3 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.
*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.
Bok Choy - This crunchy and tasty bok choy is amazing sautéed and adds a little something special to a soup or stir-fry. Store in a plastic bag in the fridge up to one week. Don’t forget to use the ribs!
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.
*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.
*Plums- Store ripe plums in the refrigerator. This will keep them in top shape and prevent fast deterioration. Place them in an open plastic bag - not a sealed one. Plums stored in the refrigerator will last two to four weeks.
Raisins- Store in a cool, dry place out of direct sunlight. Refrigeration is recommended in hot environments. Should last several 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.
2. THIS WEEK'S RECIPES
Rice Pilaf with Basil and Pine Nuts
Sourdough Strata With Tomatoes and Greens
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):
Shopping list for Rice Pilaf with Basil and Pine Nuts
14 oz Chicken Broth
1 1/2 TB Olive Oil
1/2 large Onion, chopped
1 cup Long-grain Rice
1/4 cup toasted Pine Nuts
Shopping list for Sweet Potato Stir Fry
1 lb Extra Firm Tofu
3/4 lb Broccolini, ends trimmed
6 Scallions, trimmed
5 TB Vegetable Oil
2 T. Dark Sesame Oil
4 TB Mirin
3 TB Rice Wine Vinegar
1/3 cup Soy Sauce, preferably low sodium
1 1/2 tsp Cornstarch
Three 1/4” slices peeled fresh Ginger, minced
1 large clove Garlic, minced
1/4 tsp Crushed Red Pepper, optional
Shopping list for Sourdough Strata With Tomatoes and Greens
1 TB chopped fresh Thyme
2 TB Extra Virgin Olive Oil
3 cups Whole Milk
8 large Eggs
10 oz Italian Fontina Cheese, grated(about 3 cups)
1 cup grated Parmesan Cheese
1/4 tsp Cayenne Pepper
1 1lb loaf Sourdough Bread, cut into 1” cubes (about 8 cups)
Shopping list for All Recipes:
1 TB chopped fresh Thyme
4 TB Extra Virgin Olive Oil
3 cups Whole Milk
8 large Eggs
10 oz Italian Fontina Cheese, grated(about 3 cups)
1 cup grated Parmesan Cheese
1/4 tsp Cayenne Pepper
1 1lb loaf Sourdough Bread, cut into 1” cubes (about 8 cups)
1 lb Extra Firm Tofu
3/4 lb Broccolini, ends trimmed
6 Scallions, trimmed
5 TB Vegetable Oil
2 T. Dark Sesame Oil
4 TB Mirin
14 oz Chicken Broth
1/2 large Onion, chopped
1 cup Long-grain Rice
1/4 cup toasted Pine Nuts
3 TB Rice Wine Vinegar
1/3 cup Soy Sauce, preferably low sodium
1 1/2 tsp Cornstarch
Three 1/4” slices peeled fresh Ginger, minced
1 large clove Garlic, minced
1/4 tsp Crushed Red Pepper, optional