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):
Peaches and plums - Store on a cool counter to room temperature or in the fridge if ripe. Eat as soon as they are ripe!
Summer Squash - Does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage. Do not wash until ready to eat. Lasts 4-5 days.
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.
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.
Cucumbers - Cucumbers can be wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room. Lasts up to a week in the fridge.
Carrots - Carrots: These come from Los Pablos at Terra Firma Farm in Winters. We grow amazing tasting carrots here on our farm but the germination is sporadic because our soil is a little too heavy. Cut the tops off of your carrots to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long. Can last a little over 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.
Onions - Store in your crisper. Best used within a week but may last a little longer.
Potatoes - Store potatoes in a cool, well ventilated place. Don't wash the potatoes before storing as dampness promotes early spoilage.
Garlic - Use fresh or dry for long term use. This can be stored in a dry, cool area.
2. This Week's Recipes (Links):
3. Shopping list for all recipes (assumes you have basic salt and pepper):
Shopping List for Peach and Plum Salad:
1/4 cup fresh Lemon Juice
1/4 cup Red Wine Vinegar
1/3 cup Cilantro leaves
Extra-Virgin Olive Oil, for drizzling
Shopping List for Cucumber Relish:
1/4 cup Red Wine Vinegar
1/4 cup Extra-Virgin Olive Oil
1/2 cup crumbled Feta Cheese
1/4 cup Pine Nuts, toasted
Shopping List for Cheddar Zucchini Muffins:
1 1/4 cups Eatwell Farm Heirloom Flour
1/2 cup All-Purpose Flour
1 1/2 tsp Baking Powder
1/4 cup Butter, melted
1 Eatwell Farm Egg, lightly beaten
1 cup Milk
3/4 cup shredded Cheddar cheese
1/4 cup freshly grated Parmesan cheese
4 slices Bacon, cooked crisp and crumbled
Shopping List for Carrot Bonda:
1 cup Urad Dal, rinsed and drained
1 tsp Basmati Rice, rinsed and drained
2 tsp Peppercorns
2 Green Chilles, de-seeded and finely chopped
1 x 1” piece fresh Ginger, peeled and chopped
Few Cilantro leaves, chopped
Vegetable Oil, for deep frying
Shopping List for All Recipes:
1/4 cup fresh Lemon Juice
1/2 cup Red Wine Vinegar
1/3 cup Cilantro leaves
1/4 cup Extra-Virgin Olive Oil plus a little more for drizzling
1/2 cup crumbled Feta Cheese
1/4 cup Pine Nuts, toasted
1 1/4 cups Eatwell Farm Heirloom Flour
1/2 cup All-Purpose Flour
1 1/2 tsp Baking Powder
1/4 cup Butter, melted
1 Eatwell Farm Egg, lightly beaten
1 cup Milk
3/4 cup shredded Cheddar cheese
1/4 cup freshly grated Parmesan cheese
4 slices Bacon, cooked crisp and crumbled
1 cup Urad Dal, rinsed and drained
1 tsp Basmati Rice, rinsed and drained
2 tsp Peppercorns
2 Green Chilles, de-seeded and finely chopped
1 x 1” piece fresh Ginger, peeled and chopped
Vegetable Oil, for deep frying
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