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 (Bonus item) - 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 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.
Red Tomatoes - Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness, place in a paper bag with an apple.
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
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):
Shopping List for Rakott Krumpli:
2 oz Butter, melted
4 slices of Bacon, OR about 1/4 pound of Hungarian Salami
4 Hardboiled Eatwell Farm Eggs
1 1/2 cups Sour Cream
Paprika
Shopping List for Schopska Salad:
A small handful of Feta, as much as you like
A drizzle of sunflower oil
Shopping List for Summer Squash Soufflé:
2 TB Olive OIl
2 oz Butter plus some for greasing the pans
2 oz All-Purpose Flour
8 oz Milk, heated
4 Eatwell Farm Eggs, separated into 3 yolks and 4 whites
2 oz Cheddar, or Gruyere, grated
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 All Recipes:
6 oz Butter
4 slices of Bacon, OR about 1/4# of Hungarian Salami
4 Hardboiled Eatwell Farm Eggs
1 1/2 cups Sour Cream
Paprika
3 TB Olive OIl
2 oz All-Purpose Flour
8 oz Milk, heated
4 Eatwell Farm Eggs, separated into 3 yolks and 4 whites
2 oz Cheddar, or Gruyere, grated
A small handful of Feta, as much as you like
A drizzle of sunflower oil
Zest and Juice of 1 Lemon or Lime would be even better
Pinch of Red Pepper Flakes and Fennel Seeds
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.