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):
Apricots - Store on a cool counter to room temperature or in the fridge if ripe. Eat as soon as they are ripe!
Lettuce - Keep damp in an airtight container in the fridge. Keeps for one week.
Chard and Dino Kale - 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.
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.
Oregano - Wrap in a damp paper towel and store in a plastic bag in the fridge. Lasts one week or more. To dry, leave bound around the stems and hang.
Spring Garlic - Store in your crisper. Best used within a week but may last a little longer.
Turnips and Radishes - Cut the tops off to keep turnips and radishes (be sure to keep the greens!) by leaving any top on the root vegetables draws moisture from the root, making the lose flavor and firmness. Wash and keep in an open contained with a wet towel on top.
Fava Beans - Store favas in the refrigerator in a tightly sealed container. They'll last about a week.
Broccoli - Place in an open container in the fridge or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.
New potatoes - Store potatoes in a cool, well ventilated place. Don't wash the potatoes before storing as dampness promotes early spoilage.
2. This Week's Recipes (Links):
3. Shopping list for all recipes (assumes you have basic salt and pepper):
Shopping List for Tuscan Kale Soup:
1/2 lb Italian Sausage
1 Qt Eatwell Farm Chicken Stock
1/8 to 1/4 tsp Red Pepper Flakes, add more if you like heat or none if you don’t!
1/2 cup Heavy Cream
Shopping List for Broccoli Souffle:
1 TB Butter
1 TB Extra Virgin Olive Oil
2 TB All-Purpose Flour
1 1/4 cups Milk
1 tsp Dijon Mustard
1/2 cup crumbled Goat Cheese
3 large Eatwell Eggs, separated
2 large Eatwell Egg Whites - to make a total of 5 egg whites
1/4 tsp Cream of Tartar
Shopping List for Potato Salad:
1/2 cup Mayo
Shopping List for All Recipes:
1 TB Butter
1 TB Extra Virgin Olive Oil
2 TB All-Purpose Flour
1 1/4 cups Milk
1 tsp Dijon Mustard
1/2 cup crumbled Goat Cheese
3 large Eatwell Eggs, separated
2 large Eatwell Egg Whites - to make a total of 5 egg whites
1/4 tsp Cream of Tartar
1/2 cup Mayo
1/2 lb Italian Sausage
1 Qt Eatwell Farm Chicken Stock
1/8 to 1/4 tsp Red Pepper Flakes, add more if you like heat or none if you don’t!
1/2 cup Heavy Cream
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.