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):
Spinach - Store in the bag, unwashed, in the crisper. Take out what you plan on using and wash as you go. Will last several days.
Mizuna - Mizuna will keep in the refrigerator for up to 5 days. Rinse and dry the leaves before refrigerating. Wrap them in a paper towel and store them in a plastic bag.
Red Cabbage - Wrap cabbage in plastic wrap and keep it chilled in the refrigerator. An alternative to plastic would be placing it in a tightly-locking container that limits air flow. Properly stored, cabbage should last about a week.
Broccoli or Romanesco - One of these will be in your box. We are working hard to make sure to not send you any aphids but as we do not spray; it is difficult at times. Please wash the produce carefully and let us know if there are any problems. We always replace anything not up to snuff. Place Broccoli in an open container in the fridge or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks. Romanesco will last up to one week in a closed container in the fridge, but has better flavor if consumed earlier. Cut florets away from the core and soak in warm soapy water or salt water for 10 minutes to wash away any aphids. Florets can also be lightly boiled in salt water for a couple of minutes for this purpose. Rinse before preparing.
Green Kale and Collards - 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 and Collards do well in a cup of water on the counter or fridge. Do not wash until ready to use. Lasts about one week.
Green Onions - Place in a jar filled with an inch or two of water. Stand onions in the jar, cover the whole thing with a plastic bag, and keep it in the fridge. Stored this way, they stay crisp 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.
Daikon - Cut the top off the Daikon to help keep moisture in the roots, store the Daikon in a closed container in the fridge and they should last for up to two weeks if not more. A wet paper towel can also be placed in the container to help maintain humidity and keep the roots from wilting.
Kohlrabi - Cut off the leafy stalks (you can use the leaves as you would kale or collard greens, use them with a few days) and scrub kohlrabi bulbs clean, wrap loosely, and refrigerate until ready to use. Fresh kohlrabi will last up to several weeks in the fridge.
Pomelo - Pomelos are the largest citrus fruit. Pomelos can be stored at room temperature for a couple of weeks or refrigerated for up to several weeks. Keep away from direct sunlight and heat.
Apples (Hidden Star Orchards) - Apples last much longer if they are placed loosely in the bin of your refrigerator. Wrapping them in brown paper from grocery sacks will also help to keep in the moisture of the apple. Keep apples slightly apart from each other. Lasts up to 2 months.
2. THIS WEEK'S RECIPES (LINKS):
Kohlrabi Salad with Green Onions and Mizuna
Southern Style Greens with Polenta Croutons
Thai-Inspired Red Lentil Bowls
Kale, Red Cabbage, Daikon and Ginger Stir Fry
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):
Shopping list for: Kohlrabi Salad with Green Onions and Mizuna
Sea Salt
3 TB Olive Oil
4 tsp Lemon Juice or Rice Vinegar
Shopping list for: Southern Style Greens with Polenta Croutons
1/2 cup dry Adzuki Beans, to save time you can use canned beans
4 TB Olive Oil, divided
3/4 cup diced Tomatoes (1/2 15 oz can)
2 cups low-sodium Vegetable Broth (if you aren't a vegetarian, our Chicken Stock would be a delicious addition of protein without needing to actually add any meat)
3 cloves Garlic, minced (1 TB)
1 tsp finely chopped Jalapeño Chile, or more to taste
1 16 oz package prepared Polenta, cut into 3/4" cubes
Shopping list for: Thai-Inspired Red Lentil Bowls
1 cup Black or Forbidden Rice
1 1/2 cups Red Lentils, rinsed and drained
2-3 TB Tom Yum Hot and Sour Soup paste
1/4 cup Roasted chopped Cashews or Peanuts
Basil or Cilantro leaves for garnish, optional, or use some of the Parsley from this week's share
1/2 cup light Coconut Milk
Shopping list for: Kale, Red Cabbage, Daikon and Ginger Stir Fry
4 to 5 cloves of Garlic
1 inch fresh Ginger
2 Shallots
Juice from one large Lemon
Shopping list for all recipes:
Sea Salt
7 TB Olive Oil
4 tsp Lemon Juice or Rice Vinegar
1/2 cup dry Adzuki Beans, to save time you can use canned beans
3/4 cup diced Tomatoes (1/2 15 oz can)
2 cups low-sodium Vegetable Broth (if you aren't a vegetarian, our Chicken Stock would be a delicious addition of protein without needing to actually add any meat)
8 cloves Garlic
1 tsp finely chopped Jalapeño Chile, or more to taste
16 oz package prepared Polenta, cut into 3/4" cubes
1 cup Black or Forbidden Rice
1 1/2 cups Red Lentils, rinsed and drained
2-3 TB Tom Yum Hot and Sour Soup paste
1/4 cup Roasted chopped Cashews or Peanuts
Basil or Cilantro leaves for garnish, optional, or use some of the Parsley from this week's share
1/2 cup light Coconut Milk
1 inch fresh Ginger
2 Shallots
Juice from one large Lemon
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.