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 or nectarines - 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.
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.
Spinach or Fava Beans - Spinach: Store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold. Fava Beans - Store favas in the refrigerator in a tightly sealed container. They'll last about a week.
Chard or 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.
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.
Green Beans (From Terra Firma) - Green Beans like humidity but not wetness. Store with a damp cloth draped over an open container or a lid placed loosely on the container. Use within a week.
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 Salad Nicoise:
Olive Oil
Hard Boiled Eggs, sliced
Tuna
Olives
Shopping List for Tapenade:
2 cups Olives
1/2 cup crumbled Feta
2 TB Olive Oil
Shopping List for Swiss Chard with Fava Beans:
1/4 cup Olive Oil
1 tsp Red Chile Flakes
3 Carrots, cut into 1/4” pieces
1 cup Eatwell Farm Chicken Stock
Shopping List for Aioli:
2 Eatwell Farm Egg Yolks
Olive Oil
Juice of 1/2 Lemon, plus the zest
A tiny pinch of Cayenne
Pinch of Mustard Powder
Shopping List for All Recipes:
1/2 cup or more of Olive Oil
Hard Boiled Eggs, sliced
Tuna
Olives
2 cups Olives
1/2 cup crumbled Feta
1 tsp Red Chile Flakes
3 Carrots, cut into 1/4” pieces
1 cup Eatwell Farm Chicken Stock
2 Eatwell Farm Egg Yolks
Juice of 1/2 Lemon, plus the zest
A tiny pinch of Cayenne
Pinch of Mustard Powder
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.