This Week's Box: June 22nd - 27th
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 apricots OR 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 - 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.
Onions - Store in your crisper. Best used within a week but may last a little longer.
Lemon Verbena - This makes the most delicious tea or you can use it to flavor ice cream. It dries very quickly so it make look a little shriveled when it gets to you. It is just as good fresh as dried. Hang it in a cool dry place out of the light if you want to keep it for latter. Lasts 1 to 2 weeks.
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 Summertime Pasta:
Olive Oil
2 cups Eatwell Farm Chicken Stock
1 pack of Egg Noodles
Parmesan Cheese
Shopping list for Potato Pancakes:
2 Eatwell Farm Eggs
2 TB Flour
2 TB Breadcrumbs
1/4 tsp freshly grated Nutmeg
Good Oil for frying
Shopping list for Chilled Peach Soup:
1/4 cup finely diced Yellow Bell Pepper, plus thin slices for garnish
1/4 cup diced dried Apricots
2 TB Honey
3 TB crumbled fresh Goat Cheese, plus more for seasoning
1/4 cup White Balsamic Vinegar
1/4 cup plus 2 TB Extra-Virgin Olive Oil, plus more for drizzling
2 cups diced Baguette (1/2”)
Shopping list for All Recipes:
Olive Oil
2 cups Eatwell Farm Chicken Stock
1 pack of Egg Noodles
Parmesan Cheese
2 Eatwell Farm Eggs
2 TB Flour
2 TB Breadcrumbs
1/4 tsp freshly grated Nutmeg
Good Oil for frying
1/4 cup finely diced Yellow Bell Pepper, plus thin slices for garnish
1/4 cup diced dried Apricots
2 TB Honey
3 TB crumbled fresh Goat Cheese, plus more for seasoning
1/4 cup White Balsamic Vinegar
1/4 cup plus 2 TB Extra-Virgin Olive Oil, plus more for drizzling
2 cups diced Baguette (1/2”)