Contents:

  1. In the box
  2. This week's Recipes
  3. Shopping list for all recipes

 

1. In the box:

Rolling Right Along and Keeping With A Theme

Last week I took a little bit of a different approach with my side of the newsletter.  Working off what I wrote in the previous week’s newsletter and offering some recipes and meal ideas based off of leftovers from that earlier week.  I know I wrote a lot and kept the strict recipes more on the minimal side.  What I am hoping to achieve with this format is to help guide those of you who may not be as comfortable in the kitchen as I am.  Many people are not confident enough to vary off recipes or to go ahead and try making something up all on their own.  So to continue helping you break your cookbook tethers here is what we have in this week’s share in order of what to use first:

  1. Strawberries - Discard any bruised or moldy strawberries. Place berries loosely in a shallow container, cover with plastic wrap and refrigerate.
  2. 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.
  3. Lettuce - Store in a plastic bag in the crisper
  4. Nettles - Store in a bag in the crisper - keeps for about 3 days.
  5. Holey Chard - Store bagged in your refrigerator. 
  6. Red Russian Kale - Store in the fridge, washing well before use.
  7. Summer Squash - Refrigerate in a plastic bag. Do not wash until ready to eat.
  8. Broccoli - Best cut into florets and stored in a bag in the fridge. 
  9. Herbs: Oregano and Rosemary - Wrap in a damp paper towel and store in a plastic bag in the fridge.
  10. Carrots - Store in your crisper.
  11. Small Savoy Cabbage - Store in a bag in the fridge. Do not wash until ready to use
  12. White Onions - Store in a cool dry place out of the light. 
  13. 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 (Links):

3. Shopping list for all recipes:

Shopping list for Spaghetti with Summer Squash and Herbs

  1. 1 or 2 Cloves Garlic, minced
  2. 2 cups Eatwell Farm Chicken Stock
  3. 1 1/4 lbs Chicken, cut into bite sized pieces - you can use more meat if you like this was the amount I had in the freezer, it was a pack of thigh meat so that is what I used
  4. Olive Oil
  5. Butter
  6. 1 Pack of Spaghetti
  7. White Wine

Shopping List for Nettles, Carrots and Potatoes

  1. 1/2 Onion, minced

  2. 1 clove Garlic, minced

  3. Olive Oil

  4. Butter

     

Shopping List for Mediterranean Cobb Salad

  1. 4 Hardboiled Eatwell Farm Eggs
  2. A few slices of good Ham or Smoked Turkey 
  3. 1/2 cup or so of cubed Cheese I used Cheddar
  4. A little bit of crumbled Blue Cheese
  5. Some chopped Olives, marinated Red Peppers
  6. Chopped, toasted Nuts
  7. Olive Oil
  8. Good Vinegar and or Lemon Juice

Shopping list for all Recipes Together

  1. 3 Cloves Garlic, minced
  2. 2 cups Chicken Stock
  3. 1 1/4 lbs Chicken (will be cut into bite sized pieces)
  4. Butter
  5. 1 Pack of Spaghetti
  6. White Wine
  7. 4 Hardboiled Eatwell Farm Eggs
  8. A few slices of good Ham or Smoked Turkey 
  9. 1/2 cup or so of cubed Cheese (I used Cheddar)
  10. A little bit of crumbled Blue Cheese
  11. Chopped Olives, marinated Red Peppers
  12. Toasted Nuts
  13. Olive Oil
  14. Good Vinegar and or Lemon Juice

  15. 1/2 Onion, minced

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