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.
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.
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.
Lettuce - Keep damp in an airtight container in the fridge. Keeps for one week.
Green Kale - Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.
Red or Green 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 and Romanesco - 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. 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.
Onions - Store in a container in the crisper. Will last a couple of weeks.
Celeriac - A delicious form of celery that is pretty new to peoples kitchens. We sell an amazing amount at the farmers market each Saturday. At Whole Paycheck one of these can cost you as much as $7. 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.
Grapefruit - Grapefruits 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):
Kale and Potato Soup with Red Chili
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):
Shopping list for: Turnip Latkes
2 Eatwell Farm Eggs
1 large Russet Potato, washed well or peeled
1/2 cup Breadcrumbs or crushed Croutons, use more if it seems wet
freshly grated Nutmeg, to taste
Oil for frying
Shopping list for: General Tso's Romanesco
1/2 cup All-Purpose Flour
1/3 cup Cornstarch
3/4 tsp Baking Powder
2 Eggs
1/4 cup + 3 TB Soy Sauce
4 TB Rice Vinegar
2 cups Neutral Oil (like Peanut) *The original recipe called for 1/2 cup oil, but there was no way I could get these fried all the way with such a small amount of oil
2 tsp Sesame Oil
3 cloves Garlic, minced
1 TB Ginger, minced
1 tsp Red Chiles (optional) *The original recipe called for 5 chilis
1/4 cup Vegetable Broth, I used our Chicken Stock because that is what I have in the house
2 TB Mirin
1 TB Sugar *The original recipe called for 3 TB, so if you like these types of dishes really sweet, you will want to add more!
1 TB Cornstarch
Sesame Seeds, for garnish (optional)
Shopping list for: Whole Roasted Celeriac
Olive Oil for rubbing, plus extra for serving
1 tsp coarse Sea Salt, plus a pinch to serve
Shopping list for: Kale and Potato Soup with Red Chili
3 TB Extra Virgin Olive Oil
6 cloves Garlic, peeled and sliced
1 small dried Red Chili, seeded and chopped or 1/2 tsp Chili Flakes
1 Bay Leaf
4 medium Red Potatoes (about 1 lb), scrubbed and diced into 1/2" cubes
2 tsp Nutritional Yeast (optional)
7 cups Water or Stock
Creme Fraiche or Sour Cream (optional)
Shopping list for all recipes:
4 Eatwell Farm Eggs
1 large Russet Potato; plus 4 medium Red Potatoes
1/2 cup Breadcrumbs or crushed Croutons, use more if it seems wet
freshly grated Nutmeg, to taste
Oil for frying
1/2 cup All-Purpose Flour
1/3 cup Cornstarch; plus 1 TB
3/4 tsp Baking Powder
1/4 cup + 3 TB Soy Sauce
4 TB Rice Vinegar
2 cups Neutral Oil (like Peanut)
2 tsp Sesame Oil
9 cloves Garlic, minced
1 TB Ginger, minced
1 tsp Red Chiles (optional); plus small dried Red Chili, seeded and chopped or 1/2 tsp Chili Flakes
1/4 cup Vegetable Broth or Eatwell Farm Chicken Stock; plus 7 cups Water or Stock
2 TB Mirin
1 TB Sugar
Sesame Seeds, for garnish (optional)
1 tsp coarse Sea Salt, plus a pinch to serve
3 TB Extra Virgin Olive Oil; plus some for rubbing and extra for serving
1 Bay Leaf
2 tsp Nutritional Yeast (optional)
Creme Fraiche or Sour Cream (optional)
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.