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 3-5 days.
Tokyo White Turnips - If the turnips came with tops (the leaves still on), and you plan on using the tops, cut off the leaves, bag them separately, and refrigerate the roots unwashed in a plastic bag. They should keep anywhere from 1 to 2 weeks in the refrigerator. Eat the leaves within 3 days.
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, collard greens, and chard do well in a cup of water on the counter or fridge. Do not wash until ready to use. Will last 3-5 days.
Persimmons (Twin Girl's) - Store at room temperature until ripe, then refrigerate in a plastic bag. Lasts several days once ripe.
Arugula - Wash and dry well. Wrap with a damp paper towel and store in a glass container in the fridge. Lasts up to 5 days.
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.
Dill - A delicious mediterranean herb that is well suited to our climate. Store in the fridge. Should last up to a 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.
Sage - Wrap in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 week. Can also be hung to dry and will last several months.
Celery - This is not an easy crop to grow. It requires constant water and fertility. We supply the water but the soil microfauna seems to have been able to keep up releasing nutrients as demanded by the crop. This is not an easy task. Store in your crisper. Should last up to a week.
Leeks - These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fries, or in place of onions in other dishes for a delicious and more subtle flavor. Save the dark green tops for making vegetable stock! Leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water). Will last at least a 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.
Squash - Store in a cool, dark, well ventilated place. Many growers say winter squash gets sweeter if they're stored for a week or so before eaten. Will last several weeks.
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
Homemade Vegetable Stock, Meaty Stock, and Flavored Stock
Sweet Potato, Coconut & Cilantro Soup
Surprise Tokyo Turnip Side Dish
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):
Shopping list for: Homemade Vegetable Stock, Meaty Stock, and Flavored Stock
8-10 garlic cloves, skin on and smashed
1 T whole peppercorns
¼ cup Olive Oil
1 large onion skin on
2 carrots
1 gallon zipper bag full of Frozen Vegetables Scraps
2 bay leaves
Some leftover fresh herbs from box (thyme, sage, rosemary)
Pinch of red pepper flakes
Meat Scraps (optional)
Flavors, such as, Jalapeño, Cumin, Thai Curry Paste, Dried Asian Chilis, Sesame oil, Ginger (optional)
Shopping list for: Sweet Potato, Coconut & Cilantro Soup
2 T Olive Oil oil
1 medium onion, chopped
1 medium carrot, chopped
2 tsp Thai curry paste (LOVE this one: http://www.thekitchn.com/product-review-mae-ploy-curry-127730)
1 liter vegetable stock
½ can coconut milk
large handful cilantro, roughly chopped
Shopping list for: Surprise Tokyo Turnip Side Dish
1-2 T Olive Oil
2 T Butter
½ Meyer Lemon, zestedJuice Reserved
Shopping list for all recipes:
8-10 garlic cloves, skin on and smashed
1 T whole peppercorns
¼ cup Olive Oil; plus 4 T Olive Oil oil
1 large onion; plus 1 medium onion, chopped
2 carrots; plus 1 medium carrot
1 gallon zipper bag full of Frozen Vegetables Scraps
2 bay leaves
Some leftover fresh herbs from box (thyme, sage, rosemary)
pinch of red pepper flakes
Meat Scraps (optional)
Flavors, such as, Jalapeño, Cumin, Thai Curry Paste, Dried Asian Chilis, Sesame oil, Ginger (optional)
2 tsp Thai curry paste (LOVE this one: http://www.thekitchn.com/product-review-mae-ploy-curry-127730)
1 liter vegetable stock
½ can coconut milk
large handful cilantro, roughly chopped
2 T Butter
½ Meyer Lemon, zestedJuice Reserved
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.