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):
Small Red or Heirloom Tomatoes - Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness, place in a paper bag with an apple.
Red Russian Kale and Red or Green Mustard- 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.
Baby Bok Choy - This crunchy and tasty bok choy is amazing sautéed and adds a little something special to a soup or stir-fry. Store in a plastic bag in fridge up to one week. Don’t forget to use the ribs!
Lunchbox Peppers - Only wash them right before you plan on eating them as moisture decreases storage time. Store in a cool room to use in a couple of days, place in the crisper if longer storage is needed. Lasts up to one week.
Parsley - Place in a glass with an inch of water in the fridge. Change water often. Can also be stored in a closed container in the fridge. Lasts up to one week.
Kohlrabi - Cut off the leafy stalks (you can use the leaves as you would kale or collard greens, use them with a few days) and scrub kohlrabi bulbs clean, wrap loosely, and refrigerate until ready to use. Fresh kohlrabi will last up to several weeks in the fridge.
Red Kuri or Blue Kobocha - Store in a cool, dark, well ventilated place. Both varieties should be eaten within a few weeks.
Apples - Apples last much longer if they are placed loosely in the bin of your refrigerator. Wrapping them in brown paper from grocery sacks will also help to keep in the moisture of the apple. Keep apples slightly apart from each other. Lasts up to 2 months.
Onions - Store in a cool dry place out of the light. Lasts 2-3 months.
2. THIS WEEK'S RECIPES (LINKS):
Roasted Pepper & Butternut Squash Soup
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):
Shopping List for Southern Buttermilk Biscuits:
1 cup Eatwell Farm Heirloom Wheat Flour
1 cup White Flour
1/4 tsp Baking Soda
1 TB Baking Powder
1 tsp Salt
6 TB Butter, unsalted, very cold
1 cup Buttermilk
Shopping List for Roasted Pepper & Butternut Squash Soup:
2 cups Eatwell Farm Chicken Stock OR good Vegetable Broth
2 tsp Eatwell Farm Rosemary Salt
Juice and zest from 1/2 Lemon
1/4 tsp Red Pepper Flakes
1/4 cup Cream
1 TB Maple Syrup
Shopping List for Kohlrabi Carpaccio:
1 1/2 to 2 oz hard Goat Cheese
A few Sprigs of Thyme, coarsely chopped
1/2 Lemon
Extra Virgin Olive Oil
Shopping List for Wheat Berry Salad:
2 cups Eatwell Farm Wheat Berries
1 TB Oil
1 clove Garlic, chopped
For the Dressing:
Zest from one Orange
1/4 to 1/2 cup fresh Orange Juice
1/4 cup Extra Virgin Olive Oil
Shopping List for All Recipes:
2 cups Eatwell Farm Chicken Stock OR good Vegetable Broth
2 tsp Eatwell Farm Rosemary Salt
1 lemon (for zest and juice)
1/4 tsp Red Pepper Flakes
1/4 cup Cream
1 TB Maple Syrup
1.5 to 2 oz hard Goat Cheese
A few Sprigs of Thyme, coarsely chopped
2 cups Eatwell Farm Wheat Berries
1 clove Garlic, chopped
Zest from one Orange
1/4 to 1/2 cup fresh Orange Juice
1/2 cup Extra Virgin Olive Oil
1 cup Eatwell Farm Heirloom Wheat Flour
1 cup White Flour
1/4 tsp Baking Soda
1 TB Baking Powder
6 TB Butter, unsalted, very cold
1 cup Buttermilk
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.