This week’s bag features Golden Tomatoes! Grape and Cherry sized tomatoes typically have a sweeter taste than larger tomatoes. Their slightly higher sugar content is due to their small size. The tomato is botanically a fruit, however it is often considered a ‘culinary vegetable’  due to its use in savory meals. Tomatoes can be enjoyed raw and are also used as an ingredient in many dishes ranging from sauces to salads. What else is in the bag?

 

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This week’s Meal Kit Recipe is Eggplant Stir-Fry with Greens and Cashews.

This week’s bag features Longan! In Chinese, the name longan literally translates to ‘dragon eye’, due to the resemblance of the fruit to an eyeball when the fruit is shelled –the fruit is  spherical with translucent flesh surrounding a black seed. When ripe, the thin brown outer shell is easily removed by squeezing the fruit, similar as if one is ‘cracking’ a sunflower seed. The fruit is sweet, juicy, and often eaten fresh. While often compared to lychees, longans have a drier sweetness. What else is in this week’s bag?

 

(This week’s bag has Swiss Chard OR Collard Greens.)

 

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This week’s Meal Kit Recipe is Stir-Fried Brown Rice With Swiss Chard and Carrots!

This week’s bag features Dill! Dill is a herb in the celery family. As a seasoning, it is commonly associated with Scandinavian and German cooking. However, it is the eponymous ingredient in dill pickles, and is also often used in salad dressings, and fish dishes. Dill is best when used fresh. It should be stored in the refrigerator wrapped in a damp paper towel or with its stems placed in a container of water. The fern-like leaves of dill are fragile so the herb doesn’t stay fresh for long even if stored properly. It can be stored frozen, either whole or chopped in an airtight container. What else is in the bag?

 

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This week’s bag features Swiss Chard! Swiss chard belongs to the chenopod family making it closely related to beets, spinach and quinoa. It is commonly used in Mediterranean cooking. It can be eaten raw in salads when it is young and tender. Mature stalks and leaves are often cooked or sauteed. An easy way to prepare and chop the leaves is to stack them and then slice perpendicularly until you reach the stems. The stems can be eaten too, they just typically need longer cooking times so they are often added separately in recipes. Swiss chard should be stored in a plastic bag in the fridge with the air removed to keep it from wilting. It should stay fresh for up to 5 days. What else is in this week’s bag?

 

 

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This week’s bag features Corn! While corn is classified as a grain, the kernels of the plant are technically a fruit. Corn is a staple crop that can be prepared in many ways and also enjoyed fresh. Corn should be stored without removing its husk in an airtight container or sealed in a plastic bag in the refrigerator. It should be eaten soon after. Corn can be cooked either with or without its husk with various methods. If boiling or steaming, do not add salt or overcook the corn otherwise it will become hard and lose flavor. If broiling, first soak the the corn in the husk. What else is in this week’s bag?

 

 

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