Box Contents Week of November 7, 2021

November 5, 2021

The Original & The One-for-One: Apples, Bartlett pears, kale, lettuce, red beets, spaghetti squash, sweet potatoes, watermelon radishes

The Individual: Apples, corno di toro peppers, lettuce, spaghetti squash, watermelon radishes

Apples from Top of Texas

These particular apples are called Evercrisp, a hybrid of Honeycrisp and Fuji apples. They were grown by Top of Texas, in the region around Lubbock, Texas.

Wash and store: Handle apples with care, as apples bruise easily. Store in the crisper drawer of your fridge. It's best to keep separate drawers for fruits and vegetables in your fridge since the ethylene gas fruits (including apples) makes vegetables go bad faster.

Prepare: Wash and enjoy!

Bartlett pears from Top of Texas

Bartlett pears are the most popular type of pear in the world. A European pear with large fruit and smooth, juicy white flesh, it has been around since the 1700s, although it wasn't called the Bartlett pear until a man named Bartlett brought the pear trees to the United States sometime around 1800.

Wash and store: Pears should remain firm but have a slight give when ripe. Unlike other fruits, pears ripen from the inside out so by the time they are soft on the outside, the inside may be overripe. Leave unripe pears at room temperature until they have a slight give, then consume or store in the crisper drawer of the refrigerator for up to a few days. Rinse pears right before eating.

Prepare: Pears are delicious raw, but try them chopped in a salad or baked into a cake for an extra special treat!

Corno di toro peppers from Steelbow Farm

Corno di toro peppers (or cornos for short) are an Italian sweet pepper. Their name means "horn of the bull" in Italian due to the pepper's horn-like shape. Although their shape might suggest that they are spicy, cornos are actually very sweet and fruity, not at all spicy.

Wash and store: Store peppers in the fridge before washing them! Added moisture will make them rot faster. Place them loose or in a mesh bag (not an airtight bag) in the crisper drawer of your fridge.

Prepare: Simply wash and slice as you would a bell pepper. Because of their thick flesh, cornos are wonderful for roasting, but they're also great for snacking, salads, or making baked stuffed peppers.

Kale from Gundermann Acres

You can find numerous varieties of the ever-popular nutrition superstar kale, but curly, dinosaur, redbor, and russian are some of the most common. Kale contains high levels of lutein, one of the two carotenoids of the eye, so make sure to load up on this delicious green to keep your eyes healthy!

Wash and store: Store kale unwashed in an airtight container in the crisper drawer of the fridge until ready to use. Wash thoroughly in a bowl of cold water and dry with a paper towel, removing tough stems.

Prepare: Because kale holds its texture well when cooked, it can be steamed, fried, sautéed, baked, roasted, or wilted into soup. But if you want to access the full nutritional benefits of the veggie and aren't daunted by its fibrous texture, try massaging the leaves with lemon juice and olive oil after washing, then add your favorite toppings to prepare a kale salad.

Lettuce from The Farm Patch

We are so glad that the weather has cooled down enough to have beautiful, field-grown lettuce! In your box is either a red leaf lettuce or a green leaf lettuce. Both varieties were grown with care by The Farm Patch, located in Pleasanton, Texas.

Wash and store: Remove any damaged leaves, then chop off the base of the lettuce so that the leaves are loose. Gently wash the leaves in a colander under low water pressure. Pat dry, then wrap the dried lettuce in a dry paper towel and store it in a plastic bag or other airtight container in the crisper drawer of the fridge. They should hold 5-7 days in the fridge.

Prepare: Once your lettuce is washed and dried, simply chop and add your favorite dressing and other salad toppings!

Red beets from Gundermann Acres

Red beets get their color from betalains, a kind of antioxidant that cleanses and detoxifies the body. The beet greens are also edible and are very similar to swiss chard greens.

Wash and store: Gently rub away any soil before storing your beets. Don't wash the beets before storing (or if you do, make sure to thoroughly dry them). To keep the greens fresh, store bunched beets in a large ziploc bag or other airtight container. The greens will last about 3-5 days when stored properly. If you would like to keep the roots for longer, you can remove the greens and store the roots in an airtight container in the fridge for up to 10 days.

Prepare (roots): Wash and trim off the stem and the taproot. You can peel the skin if you want to (doing so will remove some of the texture and earthy flavor), but it's healthy to eat! Beets are great roasted, boiled, pickled, raw, juiced, even baked into desserts!

Prepare (greens): Wash and pat dry the beet greens. Beet greens are wonderful sautéed and can be used as a substitute for swiss chard in any recipe (except for chard wraps since the leaves are not as large as swiss chard).

Spaghetti squash from Gundermann Acres

Spaghetti squash is a winter squash rich in vitamins, minerals, antioxidants, and fiber. Because of it's spaghetti-like texture when cooked, it also makes a great low-carb alternative to spaghetti pasta!

Wash and store: Make sure that the squash is completely dry. Store it in a cool, dark area such as a kitchen cupboard, and consume within a month.

Prepare: Preheat oven to 400. Slice squash in half lengthwise & scoop out seeds. Drizzle with olive oil & sprinkle with salt. Bake 40-60 min until tender and easily pierced with a fork (cooking time varies based on the size of the squash). Let cool slightly, then fluff insides with a fork to get a spaghetti-like texture. At this point you can either scoop the fluffed insides into a bowl or pot to add your sauce, vegetables, and proteins, or you can leave it inside the squash skin to make stuffed spaghetti squash bowls.

Sweet potatoes from Fruitful Hill

Sweet potatoes are a rich source of fiber, they're a good source of most of our B vitamins and vitamin C, and they contain lots of healthy minerals that our bodies need such as iron, calcium, and selenium.

Wash and store: Make sure your sweet potatoes are completely dry before storing them. Store them in a cool, dark area such as a kitchen cupboard. Good air flow is required to prevent potatoes from going bad, so try storing them in a basket, bowl, or paper bag, not in an airtight container. Check on them periodically and remove any that show signs of rot. We recommend using your potatoes within a few weeks. If they begin to sprout, simply cut off the sprout and use as normal.

Prepare: Wash and scrub your sweet potatoes using your fingers or a vegetable brush. Sweet potatoes are so versatile and can be used in just about any recipe in place of white potatoes. Try subbing them for white potatoes in a recipe for home fries, then add them to your breakfast for a healthy start to your day!

Watermelon radishes from Gundermann Acres

Watermelon radishes get their name from their color: green on the outside, pink on the inside! However, they do not taste like watermelon! They have a peppery, slightly sweet flavor, on the mild side as radishes go. They're a great source of vitamins, minerals, and antioxidants, including phosphorus, potassium, magnesium, calcium, vitamin A and vitamin C.

Wash and store: Store unwashed radishes in a plastic bag or other airtight container is the crisper drawer of your fridge. Make sure they are dry when storing them, as dampness causes rot. Before eating, rinse the roots and wash away any dirt that may be in the leaves. The roots will store longer than the greens, so you can use the greens first and continue storing the roots for later use.

Prepare (roots): Wash and trim off the stem and the taproot. Sliced thin, watermelon radishes make a great addition to salads, sandwiches, and wraps. They can also be pickled or roasted (see the recipe below for lemon + herb roasted watermelon radishes).

Prepare (greens): Wash and pat dry the radish greens. Radish greens can be sautéed, used in soups, or turned into pesto (see the recipe for radish top pesto below).

Creamy + stuffed spaghetti squash

1) Preheat oven to 400

2) Slice squash in half lengthwise & scoop out seeds. Drizzle with olive oil & sprinkle with salt. Bake 40-60 min until tender and easily pierced with a fork (cooking time varies based on the size of the squash).

3) Let cool slightly, then fluff insides with a fork to get a spaghetti-like texture

4) Heat 1 tbsp olive oil in a skillet. Sauté 3 minced garlic cloves for 1 min, then add 7 oz fresh spinach & cook until wilted. Drain excess liquid if needed & stir in 2/3 c. cream cheese. Season with salt & pepper to taste.

5) Add spinach cream to squash halves & stir to mix with fluffed squash. Top each half with 1/2 c. feta cheese.

6) Bake at 350 for 8-10 min, then broil for 3-5 min until golden brown on top

7) Sprinkle with pine nuts & fresh thyme

Simple spaghetti squash

This recipe creates a low-carb, nutrient dense alternative to spaghetti pasta. Add your favorite sauce, vegetables, & proteins--anything you would normally add to spaghetti pasta!

1) Preheat oven to 400

2) Slice squash in half lengthwise & scoop out seeds. Drizzle with olive oil & sprinkle with salt. Bake 40-60 min until tender and easily pierced with a fork (cooking time varies based on the size of the squash).

3) Let cool slightly, then fluff insides with a fork to get a spaghetti-like texture

4) Scoop the fluffed spaghetti squash into a large bowl or pot and add sauce, vegetables, and proteins to create your perfect spaghetti squash dish

Lemon + herb roasted watermelon radishes

1) Preheat oven to 375 & line a baking sheet with foil

2) Slice greens and roots from radishes, wash, & cut into halves or quarters depending on size

3) Toss cut radishes with 2 tbsp melted coconut oil & 1 tsp salt

4) Roast 30 min, tossing halfway through, until slightly browned

5) Ross radishes with 1/4 tsp black pepper, 2 tsp chopped parsley, & zest from 1 lemon (or sub 2 tbsp lemon juice)

Radish top pesto

1) In a food processor, combine 1/2 c. pine nuts (or sub other nuts), 1 clove garlic, & 1/4 tsp salt. Pulse until well chopped. Add 2 tbsp lemon juice & pulse again.

2) Wash & pat dry 1 bunch of radish greens. Add radish greens to the food processor & pulse until combined. If you prefer a more traditional flavor, add 1 bunch fresh basil.

3) With the food processor running, drizzle in 1/3 c. olive oil. Stop the food processor & add 1/4 c. Parmesan cheese. Pulse briefly to combine.

Massaged raw kale salad

`1) Remove the tough stems from 1 bunch of kale, then roughly chop, wash, & pat dry

2) In a large bowl, combine kale with 1 Tbsp olive oil, 1 Tbsp lemon juice, & 1/2 tsp salt

3) Using your hands, massage the kale until the leaves soften from the lemon juice & olive oil

4) Serve with your favorite salad toppings. We suggest sliced radishes, diced apples, & cubed baked butternut squash from your Good Apple box. Grated parmesan, nuts, & seeds will also elevate the salad.