![]() This box of produce is almost as exciting as the past couple of weeks at the farm. You will see plenty of recipes for both below. November produce fits into two major categories for me: slaws and soups. Everything in this box will keep well for many, many weeks and months and everything fits into the cozy flavors we all want to be devouring. We loved the first box of the fall share this year (a lovely balance of greens, roots, alliums, and sweet things), but honestly, we’re even more excited about this one. We are incredibly jazzed to be bringing you this second and final beautiful box of fall goodness today!! It’s another nearly 40 pounds of produce to pack into your fridge and pantry to fuel your late fall and winter cooking. The outer leaves may get a little slimy after that but you can peel away the outer layers. Leeks // Store in the fridge and try to use within 2-3 weeks. After that they will begin to get a bit softer but will remain usable for 2-3 months. If you have to store them loose, they should still last a month. They will easily keep for 6-8 weeks this way. After that it will soften but still have great flavor.Ĭarrots, Beets & Watermelon Radishes // Refrigerate in a plastic bag in the crisper drawer of your fridge for best storage. You can also store in a plastic bag or plastic wrap to help it keep longer. Root vegetables store much better this way. Remove them before eating.Ĭeleriac // Store in the crisper drawer of your fridge with the skin (and any dirt) left on. The two outside leaves are used as storage leaves. A plastic bag can help retain moisture, but it doesn’t matter much. Keep it in the fridge in the crisper drawer. It can easily last three weeks to two months. The outer leaves might get a little shriveled but you typically remove them anyway.Ĭabbage // Cabbage is one of the best storage vegetables. Brussels sprouts should last up to a month this way. Do not trim or discard outer leaves before storage. In optimal conditions, they will store for several months.īrussels Sprouts // Take out of plastic bag and store in a bowl or open container in the fridge. Out of the light, they should keep for at least a month. However, in future baking I'll make rolls, because the top is crunchy, but falls off when you slice into it.Potatoes // Store just like you’d store any bag of potatoes from the grocery store: in a cool, dark place. You can allow the bread to rise 15 minutes longer, or put it in a 375 degree oven and bake until done 25ish minutes. Spread liberally over the top of two bread loaves that are close to finishing their last rise. This recipe isn't about the the bread, it's about the topping. I also used margarine instead of oil, because I was feeling whimsical. ![]() I used that with double quick acting yeast. On the back of the bread white flour bag of Gold Medal they have your basic white bread recipe. I also had glutenous rice flour, which I left in the cabinet. Then I thought this looks plain on top and what was that thing I saw once on TGBBS (The Great British Baking Show)? I looked up a quick how to and you know I had all the ingredients! I had rice flour. When I got home the ennui hit so I thought I'd bake a thing. It was a day like many other where students were fed, the kitchen staff left and I headed out the door at 2:30 to get my kid from her school.
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