What's in the box?
summer squash or zuchinni
broccoli (large and medium)
bell pepper or sweet pepper
Notes on the box.
Tomatoes that you are planning on eating fresh should be kept out of the fridge. They will hold best if you set them stem side down. Try to eat the ripest ones first. If they start to get too ripe you can put them in the fridge for cooked recipes. If you don't think you'll get to them anytime soon and you have freezer space, we have a member that suggests removing the core and putting whole tomatoes into a freezer bag and freezing them for use in the winter. She puts them whole into chili and veggie soups and fishes the tomato skins out because they come off as the tomatoes cook. I haven't tried this yet, but I will be!
Just a reminder that sweet corn is best eaten soon after it's picked. Sugars being to turn to starches after its picked and that's the fresher the better! If you can't eat it within the week, you can cut it off the cob and put kernels in a freezer bag and freeze for later. I don't bother with blanching it and it's been totally fine.
I like to store basil in a glass of water on the counter like you would a bouquet of flowers.
Garlic can be stored out of the fridge. Everything else should go in the fridge.
Cosmic Wheel Creamery Cheese Shares.
Fresh Whole Milk Ricotta. Ahhhhh. This stuff. For so much more than just lasagna. We are loving it on toast with a drizzle of olive oil and black pepper or with a drizzle of honey. It should last about 2 weeks in the fridge and if you don't think you'll get to it in that time, you can put it in your freezer for a later date.
Aquilla is our take on a jack style cheese. Creamy and a nice melter. Good for pretty much anything!
Quick Veggie Pasta
Cook 1/2 pound of pasta (bow ties or other shaped pasta)
Meanwhile, heat a few tablespoons of olive oil in a skillet and sauté 1/2 a chopped onion and the chopped stem of broccoli. When that is half cooked add chopped broccoli florets, 1 minced garlic clove, and kernels from 2 ears of sweet corn. Cook covered until steamed and tender and bright green. Cut a handful of basil leaves into thin strips. Drain pasta and mix with veggies and 2 tablespoons of butter and juice from 1/2 a lemon (zest optional). Add basil before serving. You can add a healthy spoonful of ricotta with a drizzle of nice olive oil and freshly ground black pepper on top.