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How to Eat Your BOX! (Week of 6/3/18)

Apricots:

Ripen apricots in a paper bag at room temperature for 2 to 3 days. Unripe apricots can be stored at room temperature up to 5 days. Refrigerate ripe apricots in a sealed container up to one week. (Be sure that they are ripened first, as they will not ripen in the refrigerator.)

broccolini

Broccolini:

Broccolini is tender enough to enjoy stems and all. Try tossing chopped broccoli florets with olive oil, salt and seasonings of choice. Bake on a cookie sheet at 450° for about 20 minutes, until edges are crispy, and the stems are tender. For extra flavor, drizzle with lemon juice or top with parmesan cheese. Steaming broccolini, until al-dente is a great non-oil alternative. Broccolini is also great in salad, stir-fry, soup, or raw with your favorite veggie dip.

crimini mushrooms

Crimini Mushrooms:

Great raw on salads but absolutely fabulous when sautéed. There really isn’t a better ingredient around that works just as well in a breakfast, lunch or dinner plate. To sauté, heat oil or butter in a skillet on medium high heat. Clean and slice mushrooms in half inch pieces. When oil is hot add them to the pan and cook for about 5 minutes, stirring occasionally.

 

 

Roasted Yam and Asparagus Lentil Salad (vegan, gluten free)

Hearty and filling, this roasted yam and asparagus lentil salad is great on its own or as a side dish. Lentils add some healthy plant based proteins. Makes 6 servings.

Ingredients:

2 lbs. Yams, cut into quarters

¾ cup lentils

8 oz. bunch of asparagus

3 Tbsp vegetable oil

1 generous handful chopped spinach or kale

6 sundried tomatoes in oil (roughly chopped)

FOR THE DRESSING:

1 garlic clove, crushed and minced

1/2 tsp of salt

2 tsp wholegrain mustard

4 Tbsp extra virgin olive oil

3 Tbsp lemon juice

1 shallot (optional)

2 Tbsp chopped fresh parsley

Instructions:

Toss yams with 3 Tbsp of vegetable oil and place on a tray, in the oven for 40 mins. Assemble dressing ingredients while yams are cooking.

Heat some water in a saucepan. When the water is boiling, add the lentils and cook for 10-15mins until soft (they should still have a bite). When done drain the lentils and set aside in a large salad bowl.

Snap off the tougher ends of the asparagus and discard. Chop the rest of the asparagus in thirds. 10 to 15 mins before the end of the potatoes cooking time, add the asparagus to the oven tray to roast. When all the vegetables are cooked, add them to the lentils. Toss together with the dressing. Leave everything to cool for 5 mins, then add the chopped spinach leaves and sundried tomatoes. Toss again until everything is well mixed together. Serve warm or at room temperature.

 

Recipe adapted from www.theflexitarian.co.uk

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Stonefruit 101

Stonefruit 101

“Stonefruit” refers to members of the genus Prunus, which includes peaches, nectarines, plums, pluots, cherries, and apricots. The season for summer stonefruit is short-lived, and delicious! With the fruit coming and going so quickly, we don’t want you to miss out by having to toss spoiled or improperly ripened fruit. Here’s some info on proper storage in order for you to make the most of these short-season gems.

Care – Store unwashed fruit at room temperature until ripe (usually only 1-2 days), then place in sealed container in the fridge.

Ripeness – Gently press around stem and when flesh gives slightly to pressure fruit is ripe. Stonefruit ripens from the inside to the outside, so if fruit is soft all over it is more likely overripe.

Tips for Preventing Spoilage – Stonefruit’s biggest enemy while ripening is moisture coupled with lack of airflow. Set ripening stonefruit on a cloth or paper-covered countertop or in a place where it gets plenty of airflow. Try setting them stem side down to ripen. This lessens the chance of then rolling and bruising. Once your stonefruit is ripe, it deteriorates very quickly. Within a day of being fully ripe, if left out of refrigeration, you can have overripe/spoiled fruit and some very attracted fruit flies. Check daily and place in refrigerator as soon as you notice the stem area has begun to soften. Take special care when handling your stonefruit – never squeeze to check for ripeness! Even a small bruise will be cause enough to turn into a rot/bruised spot on your fruit as it is still ripening.

Use – Once fruit is ripe, and you’ve placed in the refrigerator, plan to use within a day or two (this gives you a total keeping time of about 4-5 days). Stonefruit is refreshing as a healthy breakfast paired with yogurt or hot/cold cereal, as a topping to a green salad, and as an ingredient in fruit salads. For grilling, or for topping green salads: use slightly less ripe fruit, it will hold up better without breaking apart/juicing. All Stonefruit bakes up fabulously into crisps, pies, and sauces!

Posted on

Stonefruit 101

“Stonefruit” refers to members of the genus Prunus, which includes peaches, nectarines, plums, pluots, cherries, and apricots. The season for summer stonefruit is short-lived, and delicious! With the fruit coming and going so quickly, we don’t want you to miss out by having to toss spoiled or improperly ripened fruit. We’d like to share some info on proper storage in order for you to make the most of these short-season gems.

Care – Store unwashed fruit at room temperature until ripe (usually only 1-2 days), then place in sealed container in the fridge.

Ripeness – Gently press around stem and when flesh gives slightly to pressure fruit is ripe. Stonefruit ripens from the inside to the outside, so if fruit is soft all over it is more likely overripe.

Tips for Preventing Spoilage – Stonefruit’s biggest enemy while ripening is moisture coupled with lack of airflow. Set ripening stonefruit on a cloth or paper-covered countertop or in a place where it gets plenty of airflow. Try setting them stem side down to ripen. This lessens the chance of then rolling and bruising. Once your stonefruit is ripe, it deteriorates very quickly. Within a day of being fully ripe, if left out of refrigeration, you can have overripe/spoiled fruit and some very attracted fruit flies. Check daily and place in refrigerator as soon as you notice the stem area has begun to soften. Take special care when handling your stonefruit – never squeeze to check for ripeness! Even a small bruise will be cause enough to turn into a rot/bruised spot on your fruit as it is still ripening. Check for ripeness by gently pressing around the stem area. It should yield to light pressure.

Use – Once fruit is ripe, and you’ve placed in the refrigerator, plan to use within a day or two (this gives you a total keeping time of about 4-5 days). Stonefruit is refreshing as a healthy breakfast paired with yogurt or hot/cold cereal, as a topping to a green salad, and as an ingredient in fruit salads. For grilling, or for topping green salads: use slightly less ripe fruit, it will hold up better without breaking apart/juicing. Stonefruit also bakes up fabulously into crisps, pies, and sauces!