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 - Store on a cool counter to room temperature or in the fridge if ripe. Eat as soon as they are ripe!
Apricots - 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! Store them at room temperature and eat 'em as soon as they're ripe.
Rose Geranium - Trim the ends and place in a glass with some water. Leave at room temp and change the water whenever it gets cloudy. It should keep for about 4 days.
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.
Lettuce OR Spinach - Lettuce: Keep damp in an airtight container in the fridge. Keeps for one week. Spinach: Store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.
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.
Beets - Cut the tops off to keep beets firm (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. Beets should be washed and kept in an open contained with a wet towel on top.
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.
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. Store in your crisper in a plastic bag. Should last 3-4 weeks
Fava Beans - Store favas in the refrigerator in a tightly sealed container. They'll last about a week.
New 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):
Beets and Carrot Curry with Coconut Milk
Herbed Summer Squash and Potato Torte with Parmesan
3. Shopping list for all recipes (assumes you have basic salt and pepper):
Shopping List for Rose Geranium Cream:
2 cups heavy cream
Sugar
Shopping List for Million Hour Favas:
Lemon Zest and maybe some Lemon Juice
Olive Oil
Shopping List for Beets and Carrot Curry with Coconut Milk:
1 tsp Whole Cumin Seeds
1/4 tsp Cayenne Pepper
1/4 tsp Turmeric
1/4 tsp Crushed Red Pepper
1 TB Extra Virgin Olive Oil
1 small 40z can of Coconut Milk
Herbed Summer Squash and Potato Torte with Parmesan:
1/2 cup grated Parmesan
1 TB All Purpose Flour
1 1/2 tsp Fresh Thyme, chopped
3 tsp Olive Oil
Shopping List for All Recipes:
2 cups heavy cream
Sugar
Lemon Zest and maybe some Lemon Juice
1/2 Cup Olive Oil
1 tsp Whole Cumin Seeds
1/4 tsp Cayenne Pepper
1/4 tsp Turmeric
1/4 tsp Crushed Red Pepper
1 small 40z can of Coconut Milk
1/2 cup grated Parmesan
1 TB All Purpose Flour
1 1/2 tsp Fresh Thyme, chopped
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.