CONTENTS:

1. In the box - and how to store it

2. This week's Recipes

3. Shopping List

4. 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. Chard does well in a cup of water on the counter or fridge. Keeps 2-3 days.

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.

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.

Head of Lettuce - Keep damp in an airtight container in the fridge. Keeps for one week.

Italian 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.

Radishes - Store radishes in a plastic bag in the crisper of the refrigerator and they should keep for at least a week. If your radishes have leaves attached, it is best to remove them, as they tend to leach moisture from the root.

Green Garlic - It is such a delight to have this back in our harvest shares. My favorite way to enjoy is to stir fry the chopped garlic in a skillet with some olive oil. Then stir in eggs for a delicious green garlic scrambled eggs. Store in the crisper. Will last at least a week.

Lemons (Twin Girls Farm) - This versatile fruit adds a great touch to winter greens and salads. It will store longer in crisper of fridge, but if you are going to use it within a week it can be stored on the counter.

Navel Oranges (Twin Girls Farm) - Keep in a dish on your counter or table. Lasts one week. The oranges also keep well in the fridge. Peel and enjoy!

Onions - Store in a container in the crisper. Will last a couple of weeks.

Celeriac - Peel, chop and cook with potatoes, mash the lot with more butter and cream than your mother would. Cool and damp is best, so an outdoor, shady vegetable rack is good and the bottom of your fridge even better. Healthy celeriac should keep, unwrapped, for several weeks without any significant loss of quality. Even when cut in half, they will still keep for a week or more, though you may need to shave off a layer to refresh the surface.

Fuji 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

Celeriac and Chard "Lasagne"

Spinach and Garbanzo Stew

Pizza with Garlic Cream & Arugula

What to do with Leftover Vegetables?

3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):

Shopping list for: Celeriac and Chard "Lasagne"

1 cup Raw Cashews

2 TB Lemon Juice

2 TB Olive Oil

2 tsp Apple Cider Vinegar

Olive Oil

Eatwell Rosemary Salt, or plain Salt

Toasted chopped Walnuts or Pine Nuts, optional

Shopping list for: Spinach and Garbanzo Stew

1 18 oz jar of Garbanzo Beans

2 thick slices of day old Bread, crusts removed and cut into cubes

15 blanched unsalted Marcona Almonds

1/4 cup Tomato Sauce

3 Garlic Cloves, chopped

Extra Virgin Olive Oil

1 tsp ground Cumin

Ground Cayenne Pepper, to taste

2 TB Sherry vinegar (or red wine vinegar if sherry vinegar is hard to come by)

Ground cayenne pepper (to taste)

Smoked Spanish paprika (I use pimentón dulce, but you could also use pimentón picante)

Shopping list for: Pizza with Garlic Cream & Arugula

2 TB unsalted Butter

1 TB dry White Wine

1/4 cup Heavy Cream

Semolina, for dusting

Two 8 oz balls of Pizza Dough

6 oz Buffalo Mozzarella, sliced

2 TB Extra Virgin Olive Oil

Shaved Parmigiano, for serving

Shopping list for: What to do with Leftover Vegetables?

1 cup Raw Cashews

2 TB Lemon Juice

2 TB Olive Oil

2 tsp Apple Cider Vinegar

Wonton Wrappers

Toasted chopped Walnuts or Pine Nuts, optional

Shopping list for all recipes:

2 cup Raw Cashews

4 TB Lemon Juice

4 TB Olive Oil; plus some for the bottom of the dish

4 tsp Apple Cider Vinegar

Eatwell Rosemary Salt, or plain Salt

Toasted chopped Walnuts or Pine Nuts, optional

1 18 oz jar of Garbanzo Beans

2 thick slices of day old Bread, crusts removed and cut into cubes

15 blanched unsalted Marcona Almonds

1/4 cup Tomato Sauce

3 Garlic Cloves, chopped

4 TB Extra Virgin Olive Oil

1 tsp ground Cumin

Ground Cayenne Pepper, to taste

TB Sherry vinegar (or red wine vinegar if sherry vinegar is hard to come by)

Smoked Spanish paprika (I use pimentón dulce, but you could also use pimentón picante)

2 TB unsalted Butter

1 TB dry White Wine

1/4 cup Heavy Cream

Semolina, for dusting

Two 8 oz balls of Pizza Dough

6 oz Buffalo Mozzarella, sliced

Shaved Parmigiano, for serving

Wonton Wrappers

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.