STORE: Place the roots in a small cup of water, cover with a plastic bag and refrigerate. It will last like this for 2-3 weeks.
USE: Add to tacos, sandwiches, and salads.
STORE: Frozen blueberries should be stored in the freezer.
USE: Throw some frozen blueberries in the blender with yogurt, ice, and honey. Or throw them into your muffin or pancake batter. Use instead of fresh berries in Blueberry Ricotta Cake or any of these mouth-watering baked goods.
STORE: In an airtight container. Refrigerate or freeze to make it last longer.
USE: If you have little time and fewer ingredients, make some biscuits out of your cornmeal. If that sounds boring (and you’re not from the South), make some Caramelized Onion and Goat Cheese Corn Bread, or Sweet Potato Corn Bread, or Blueberry Corn Bread.
STORE: In a cool, dry place with the lid tightly closed. Can be refrigerated, but must be allowed to warm before using (otherwise it will be too thick).
USE: Molasses is what makes brown sugar brown. It’s a great source of calcium and a strong sweetener, but has a distinct taste that not everyone appreciates in tea or coffee, so save your molasses for cooking: try Tomato Baked Beans (great with corn bread) or Molasses Cookies.
STORE: In a cool, dry place AWAY from onions.
USE: Toss with olive oil, rosemary and salt and roast at 400F until crispy and golden (about 45 minutes). (Cover with foil for softer potatoes.) Or boil until tender, then mash with whole milk, butter and salt for mashed potatoes (whip with a hand mixer for a creamier texture). Combine them with onions, cream and anchovies to make a traditional Swiss gratin.
STORE: In the refrigerator, in a perforated or open plastic bag.
USE: Kale is best sauteed with olive oil, balsamic vinegar and minced garlic, but since you’re also getting beans and potatoes in this share (and probably have cabbage left over from last week), we recommend you try Portugese Kale Soup which uses ALL these ingredients.
Dried Yellow Eye Beans
STORE: In a VERY DRY, airtight container. They will last for 30 years like this (we are not kidding).
USE: Yellow Eye beans are dense, creamy, and hold their shape well. Soak them overnight to speed up cooking time (this trick works with your grains, too). Try substituting them for kidney, black, navy and pinto beans in your favorite recipes. Try them in the Portugese Kale Soup (under “Kale”), which ordinarily calls for white pea beans, or in the Tomato Baked Beans (under “Molasses”). Other options are Yellow Eye Bean Curry or Rustic Rancho Gordo Soup.
STORE: In a perforated (or slightly open) plastic bag in the refrigerator.
USE: Steam until tender, then toss with melted butter and salt for a simple side dish. Combine with potatoes and cheddar cheese for a filling, delicious soup or with pasta for a simple, 3-ingredient dish.
STORE: In the refrigerator.
USE: Cut into circles for salads (like this one with potatoes and radishes) or lengthwise for sandwiches. Combine in a food processor with yogurt, garlic, olive oil, lemon juice, mint and salt to make tzatziki sauce (great for grilled meat or dipping vegetables).