Contents:
- In the box - and how to store it
- This week's Recipes
- Shopping List
1. In the box (in order of what to eat first):
Spinach - Store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.
Cilantro - As soon as you arrive home with fresh cilantro, place the stems (with roots intact if attached) in a glass of water and cover the the top loosely with a plastic bag. Refrigerate. Snip off leaves as you need them and re-cover. The water should be changed every 2 to 3 days. Do not wash the herb until you are ready to use it since excess moisture will turn the leaves to green slime during storage. Will last up to a week.
Romanesco - Will last up to one week in a closed contiiner in the fridge, but has better flavor is consumed earlier.
Broccoli - Place in an open container in the fridge or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.
Green Kale or 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.
Fennel - If used within a couple days after it's bought, fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days, place in the fridge in a closed container with a little water.
Leeks - These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fries, or in place of onions in other dishes for a delicious and more subtle flavor. Save the dark green tops for making vegetable stock! Leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).
Watermelon Daikon Radish - Cut the top off the Daikon to help keep moisture in the roots, store the Daikon in a closed container in the fridge and they should last for up to two weeks if not more. A wet paper towel can also be placed in the container to help maintain humidity and keep the roots from wilting.
Celeriac: A delicious form of celery that is pretty new to people's kitchens. We sell an amazing amount at the farmers market each Saturday. At Whole Paycheck one of these can cost you as much as $7. Peel, chop and cook with potatoes, mash the lot with more butter and cream that your mother would. Cool and damp is best, so an outdoor, shady vegetable rack is good and the bottom of your fridge even better. Healthy celeriac should keep, unwrapped, for several weeks without any significant loss of quality. Even when cut in half, they will still keep for a week or more, though you may need to shave off a layer to refresh the surface.
Navel Oranges (from Twin Girls) - Store on the counter and eat as soon as ripe.
Mandarins: These delicious little cuties are from our friend Bill Crepps at Everything Under the Sun in Winters. His fruit is no longer certified organic because of the paperwork load and expense. These make a great afternoon snack or a great addition to a salad.
Butternut Squash - Store in a cool, dark, well ventilated place. Many growers say winter squash get sweeter if they're stored for a week or so before eaten.
2. This Week's Recipes (Links):
Roasted Chicken & Romanesco with Creamed Leeks
Black Bean Chili with Roasted Butternut Squash and Celeriac
Cabbage, Onion and Fennel Tart
3. Shopping list for all recipes (assumes you have basic salt and pepper):
Shopping List for Roasted Chicken & Romanesco with Creamed Leeks:
1 Roasting Chicken
Eatwell Farm Rosemary, Lemon or Smoked Chili Salt
Olive Oil
3 TB Butter
2 TB Flour
1 tsp Eatwell Farm Lemon Salt
1 TB Eatwell Farm Verjuis
1/2 cup Milk, Half & Half or Cream
Shopping List for Black Bean Chili with Roasted Butternut Squash and Celeriac:
3 cups Black Turtle Beans, cooked
2 TB Sunflower Oil or Butter
1 large Onion, peeled and quartered
4 large cloves Garlic, peeled
Two 28 oz cans chopped or Whole Tomatoes and juice
1 qt Eatwell Farm Chicken Stock or good homemade Vegetable Stock
3 whole dried Chili Peppers OR use our favorite Chili Powder
1 Tb Paprika
1 tsp Black Peppercorns
1 TB dried Oregano
1 Bay Leaf
1 Tb Eatwell Farm Smoked Chili Salt or Regular Salt
Shopping List for Cabbage, Onion and Fennel Tart:
1 Yeasted Olive Oil Pie crust (1/2 recipe) * Recipe here
2 TB Extra Virgin Olive Oil
1 large Onion, finely chopped
Eatwell Farm Heirloom Tomato Salt to taste
2 Garlic cloves, minced
1 TB Tomato Paste
Freshly ground Pepper
3 Eatwell Farm Eggs
1/2 cup Milk
2 oz Gruyere Cheese, grated (1/2 cup)
Shopping List for All Recipes:
1 Roasting Chicken
Eatwell Farm Rosemary, Lemon or Smoked Chili Salt
3 TB Butter
2 TB Flour
1 TB Eatwell Farm Verjuis
1/2 cup Milk, Half & Half or Cream
3 cups Black Turtle Beans, cooked
2 TB Sunflower Oil or Butter
2 large Onions
6 Garlic Cloves
Two 28 oz cans chopped or Whole Tomatoes and juice
1 qt Eatwell Farm Chicken Stock or good homemade Vegetable Stock
3 whole dried Chili Peppers OR use our favorite Chili Powder
1 Tb Paprika
1 tsp Black Peppercorns
1 TB dried Oregano
1 Bay Leaf
1 Tb Eatwell Farm Smoked Chili Salt or Regular Salt
1 Yeasted Olive Oil Pie crust (1/2 recipe) * Recipe here
2 TB Extra Virgin Olive Oil
Eatwell Farm Heirloom Tomato Salt to taste
1 TB Tomato Paste
Freshly ground Pepper
3 Eatwell Farm Eggs
1/2 cup Milk
2 oz Gruyere Cheese, grated (1/2 cup)