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):
Chard - 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. Keeps 2-3 days.
Tomatoes - Do not refrigerate until they are fully ripe. Allow them to ripen at room temperature. This will result in more flavorful, juicy tomatoes. Once fully ripe, place in a plastic bag and refrigerate. Will keep several days once ripe.
Fennel - If used within a couple days, fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days, place in the fridge in a closed container with a little water.
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.
Lettuce - Keep damp in an airtight container in the fridge. Keeps for one week.
Stir Fry Mix - These baby mixed greens can be stored by lining a storage container with paper towels, place the mixed greens on top, and cover with another layer of paper towels and lock the lid. Make sure there is plenty of space and the greens are not jam-packed in there. Will last up to one week.
Sweet Potatoes - Store in a cool, dark, well‐ventilated place. Never refrigerate ‐ sweet potatoes don't like the cold. Lasts up to 3 weeks if stored properly.
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.
Raisins (Capay Canyon Ranch) - Store in a dry place out of direct sunlight.
Onions - Store in a cool dry place out of the light. Lasts 2-3 months.
2. THIS WEEK'S RECIPES
Fennel, Cherry Tomato and Crumble Gratin
Couscous with Swiss Chard and Tomatoes
Sweet Potatoes, Apples and Greens
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):
Shopping list for: Fennel, Cherry Tomato and Crumble Gratin
3 TB Olive Oil
1 TB Thyme Leaves, plus a few whole sprigs
3 Garlic cloves, crushed
1 TB coarse Sea Salt
1 cup Whipping Cream
3 to 4 oz Parmesan Cheese, freshly grated
1 tsp chopped Flat-leaf Parsley
10 oz All-purpose Flour
3 oz Sugar
7 oz cold Unsalted Butter, cut into small cubes
Shopping list for: Caramelized Onions
Butter and oil
Shopping list for: Couscous with Swiss Chard and Tomatoes
1 cup dried Whole-wheat Pearl Couscous
1 TB mild Olive Oil
3 medium cloves Garlic, finely chopped
1/3 cup White Wine
Shopping list for: Sweet Potatoes, Apples and Greens
3 TB unsalted Butter, plus 2 TB melted
2 medium baking Apples, such as Sierra Beauty or Granny Smith, peeled, cored, and cut into quarters
1/4 cup loosely packed fresh Parsley leaves, coarsely chopped
2 TB loosely packed fresh parsley leaves, coarsely chopped
Shopping list for all recipes:
4 TB Olive Oil
1 TB Thyme Leaves, plus a few whole sprigs
6 Garlic cloves
1 TB coarse Sea Salt
1 cup Whipping Cream
3 to 4 oz Parmesan Cheese, freshly grated
1 tsp chopped Flat-leaf Parsley; plus 1/4 cup; plus 2 TB
10 oz All-purpose Flour
3 oz Sugar
7 oz Unsalted Butter; plus 5 TB
Butter and oil
1 cup dried Whole-wheat Pearl Couscous
1/3 cup White Wine
2 medium baking Apples, such as Sierra Beauty or Granny Smith, peeled, cored, and cut into quarters
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