This Week's Box: April 16th - April22nd
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
Garlic Chives- Store in the refrigerator, wrapped in plastic. Should 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.
*Sugar Snap Peas- Keep them in a plastic bag in the refrigerator. Sugar snap peas should last for up to 5 days.
Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.
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.
*Oranges- Oranges- Keep in a dish on your counter or table. Lasts one week.
Radishes- Remove the greens (store separately) so they don't draw out excess moisture from the roots. Place them in an open container in the fridge with a wet towel placed on top. Lasts up to one week.
Lettuce- Keep damp in an airtight container in the fridge. Keeps for one week.
Green Garlic- Wrap the green garlic in a damp paper towel and place it in a plastic bag. Should last 5-7 days.
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.
Carrots- Cut the tops off to keep them fresh longer. Place them in a closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.
Raisins- Store in a cool, dry place out of direct sunlight. Refrigeration is recommended in hot environments. Should last several weeks.
2. THIS WEEK'S RECIPES
Sauteed Radishes and Sugar Snap Peas With Dill
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):
Shopping list for Kale Lasagna
Olive Oil, for coating baking dish
9 to 12 Lasagna Noodles
1 cup Ricotta Cheese
1 Egg
1/4 cup grated Parmigiano-Reggiano
Zest of 1 fresh Lemon
1/2 tsp Kosher or Sea Salt
Fresh cracked Black Pepper, to taste
24 oz Tomato Sauce, now don’t you wish you came to a sauce party!
16 oz Grated Mozzarella Cheese
Shopping list for Sauteed Radishes and Sugar Snap Peas With Dill
1 TB butter
1 Tb Olive Oil
1/2 cup thinly sliced Shallots - I am going to use a leek in place of the shallots.
1/4 cup Orange Juice
1 tsp Dill Seeds
1 TB chopped fresh Dill
Shopping list for Turnip Fritters
1 Egg, beaten
3/4 cup All-Purpose Flour - I used Potato Starch instead to keep it gluten free
1 good sized Leek, cut into thin half moon slices
1/2 tsp Kosher Salt and several grind of Black Pepper
Vegetable Oil