How to cook through that restaurant's produce box you bought

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How to cook through that restaurant's produce box you bought
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Tips, recipes and strategies for tackling the ingredients in a restaurant's produce box, increasingly the best way to get fresh fruits and vegetables during the quarantine.

, selling prepared foods and CSA-style produce boxes. Pandemic or otherwise, the response to a CSA box — i.e., a crate of wonderfully fresh things from a farmer that you didn’t personally select — is usually, “What am I going to do with all this?!”Step 1: Sprawl it

Set the box on your kitchen floor then pick out each ingredient and lay it on your cleaned work surface .Next, group like with like: all hearty greens with stalks, like kale and Swiss chard, go in one pile; softer greens like spinach or bok choy go in another. Assorted bulbous things like onions, fennel, potatoes, cucumbers, carrots, cabbage and any citrus go in another area — you get the gist.

Now you know what you’ve got to work with. If you look at your pile and don’t recognize something, download the . Typically used to identify plants in nature, it will tell you what the mystery specimen is simply by taking a picture of its leaves. Make a list of all the things your box has given you.Certain kinds of produce need a simple rinse and dry with a paper towel, like fennel, cucumbers, onions, cabbage and celery stalks.

Repeat this whole process with your herbs and soft greens before moving on to the hearty greens. For those, you’ll want to strip the leaves off their stalks and discard them . Tear the dark green leaves into hand-size pieces and then give them a swish in the water too, being a little more vigorous and massaging them in the water to make sure you rub off any dirt; it clings to them more stubbornly than to softer greens. Drain and dry them just like the other greens and label them in their bags.

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