CONTENTS:
In the box - and how to store it
This week's Recipes
Shopping List
Link to Digital Copy of Newsletter
1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):
*Items in Box for 2
*Chard- Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge. Keeps 2-3 days.
*Peaches- Peaches are climacteric, which means they continue to ripen after picking and should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. After ripe, refrigerate as necessary to prevent spoiling. Will last up to a week.
*Collards- Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge. Do not wash until ready to use. Will last up to a week.
Cabbage- Wrap cabbage in plastic wrap and keep it chilled in the refrigerator. An alternative to plastic would be placing it in a tightly locking container that limits air flow. Properly stored, cabbage should last about a week.
*Basil - Trim the ends and place basil in a glass containing about 1 inch of water; then cover with a loose-fitting plastic bag and leave at room temp. Replace the water whenever it gets cloudy. Should keep for about a week.
*Zucchini - Store zucchini unwashed in a perforated or loosely closed plastic bag for up to one week. Don't wash or cut up the zucchini until ready to use. To freeze zucchini for later use, wash and cut into 1-inch chunks before freezing in a zipper-topped freezer bag.
Radish- Store radishes in a plastic bag in the crisper of the refrigerator and they should keep for at least a week. If your radishes have leaves attached, it is best to remove them, as they tend to leach moisture from the root.
Plums- Store ripe plums in the refrigerator. This will keep them in top shape and prevent fast deterioration. Place them in an open plastic bag - not a sealed one. Plums stored in the refrigerator will last two to four weeks.
*Beets- Cut the tops off to keep beets firm (be sure to keep the greens!) by leaving any top on the root vegetables draws moisture from the root, making them lose flavor and firmness. Beets should be washed and kept in an open container with a wet towel on top. Keeps for several weeks.
*Onion- Store in a cool dry place out of the light. Lasts 2-3 months.
Potatoes- Store in a cool, dry, dark place. Should keep for a week or more easily. If you want to store them for longer, say 2 or 3 months, keep them between 45-55 degrees, again in a dry place out of the light.
2. THIS WEEK'S RECIPES
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):
Shopping list for: Master Frittata
3 tbsp olive oil
1/2 cup onions
8 eggs
1/2 cup Milk
Shopping list for: Roasted Potatoes and Radishes
2 to 3 tablespoons olive oil
5 sprigs fresh thyme
Shopping list for: Beet and Cabbage Borscht
4 cups chicken stock
1 cup dry white wine
1 TB balsamic vinegar
Generous pinch of ground cumin
Unflavored yogurt or sour cream (about ½ cup)
Shopping list for: Zucchini Chard Cakes
Bunch of parsley
1 clove of garlic
1 egg
1 cup of flour
½ tsp salt
Splash of milk
2 Tb oil
Shopping list for: Peach & Plum Caprese Salad
Fresh Mozzarella
Handful of Basil leaves
Shopping list for all recipes:
Fresh Mozzarella
Handful of Basil leaves
Bunch of parsley
1 clove of garlic
1 egg
1 cup of flour
½ tsp salt
Splash of milk
9 T olive oil
4 cups chicken stock
1 cup dry white wine
1 TB balsamic vinegar
ground cumin
Unflavored yogurt or sour cream (about ½ cup)
4. CLICK HERE TO GO TO THE NEWSLETTERS PAGE AT WWW.EATWELL.COM. CLICK ON THE DATE OF THE NEWSLETTER TO DOWNLOAD A PDF COPY OF THIS WEEK'S NEWSLETTER IN COLOR.