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):
Sweet Corn - Corn is best eaten the same day it's delivered. Store unhusked corn in the refrigerator. For best flavor, use it within two days.
Peaches AND/OR Nectarines - 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.
Green Tomatoes - These can be stored in your fridge and may last up to two weeks...if you don't eat them by then!
Tomatillos - If you are not going to use them immediately, leave the husks intact, wrapped around the fruit like little paper bags. Either store on the counter or in the refrigerator. They should never be stored in air-tight containers. They will keep well for several weeks to a month. They may also be frozen whole or sliced.
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):
Green Tomato, Tomatillo & Peach Salad
Pork Tacos or Burritos with Green Tomatoes and Tomatillos
Buttery Mashed Potatoes and Sauteed Summer Squash
3. Shopping list for all recipes (assumes you have basic salt and pepper):
Shopping List for Green Tomato, Tomatillo & Peach Salad:
Zest and Juice of 1 Lemon or Lime would be even better
1 TB Olive Oil
Pinch of Red Pepper Flakes and Fennel Seeds
Shopping List for Pork Tacos of Burritos with Green Tomatoes and Tomatillos:
2 lb Ground Pork or you could use cubed Pork meat
Oil for browning meat if you need it
1 tsp Cumin Powder
1 tsp Coriander Powder
1 1/2 tsp Eatwell Farm Smoked Chili Salt
1 tsp Chili Powder
Shopping List for Curried Carrot Soup:
1TB Butter
1/2 to 1 tsp Curry Powder
1/2 Qt Eatwell Farm Chicken Stock
1 lb Carrots, peeled and cut into 1” chunks
1 TB Lemon Juice
Shopping List for All Recipes:
Zest and Juice of 1 Lemon or Lime would be even better
4+ TB Olive Oil
Pinch of Red Pepper Flakes and Fennel Seeds
2 lb Ground Pork or you could use cubed Pork meat
1 tsp Cumin Powder
1 tsp Coriander Powder
1 1/2 tsp Eatwell Farm Smoked Chili Salt
1 tsp Chili Powder
1TB Butter
1/2 to 1 tsp Curry Powder
1/2 Qt Eatwell Farm Chicken Stock
1 lb Carrots, peeled and cut into 1” chunks
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.