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):

Red Kale and 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 and Kale do well in a cup of water on the counter or fridge. Keeps 2-3 days.

Green Mustard: Do not be afraid these are very easy to prepare and are delicious. I remove the stems and slice thinly. In a skillet with some olive oil and a little garlic stir fry the stems. Add the torn apart leaves, stir and cover for 60 seconds. Stir in a little Maple syrup and serve immediately. This all takes just a couple of minutes... Trust me! Store in the Fridge. Will last 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.

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

Mint - Trim the ends and place mint 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.

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.

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.

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

Citrus Mix - Keep in a dish on your counter or table. Lasts one week. The citrus also keeps well in the fridge. Peel and enjoy!

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

Beans and Greens served over Creamy Polenta or Toast

Red Cabbage Slaw with Bake Tofu and Peanut Dressing

Crepes or Cannelloni Stuffed with Greens and Ricotta in a Creamy Walnut Sauce

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

Shopping list for: Beans and Greens served over Creamy Polenta or Toast

4 TB Olive Oil, divided

Few dashes of Tobasco

1 TB (more or less) Worcestershire Sauce

1 tsp Mustard Powder

3 cups cooked White Beans

1/2 to 3/4 cup Tomato Sauce

Polenta or Toast

Shopping list for: Red Cabbage Slaw with Bake Tofu and Peanut Dressing

2" piece fresh Ginger, cut into 8 pieces (peeling unnecessary)

1/3 cup unsalted Peanut Butter

1 1/2 TB Tamari or Soy Sauce

2 tsp packed light Brown Sugar

1 8 oz pkg Oriental-style Baked Tofu, cut into 1/2" dice

1 medium sized Carrot, peeled and grated

Shopping list for: Crepes or Cannelloni Stuffed with Greens and Ricotta in a Creamy Walnut Sauce

2 cups Ricotta

1/2 cup each grated Parmesan and Romano OR 1 cup Parmesan

4 TB Parsley, chopped

4 Eatwell Farm Eggs

Zest and Juice from 1 Lemon

Nutmeg

1/2 cup fresh Walnuts, chopped very fine

3 cups Milk

2 small Bay Leaves

1 1/2 TB Butter

1 1/2 TB Flour

White Pepper

Nutmeg

Shopping list for all recipes:

4 TB Olive Oil, divided

Few dashes of Tobasco

1 TB (more or less) Worcestershire Sauce

1 tsp Mustard Powder

3 cups cooked White Beans

1/2 to 3/4 cup Tomato Sauce

Polenta or Toast

2" piece fresh Ginger, cut into 8 pieces (peeling unnecessary)

1/3 cup unsalted Peanut Butter

1 1/2 TB Tamari or Soy Sauce

2 tsp packed light Brown Sugar

1 8 oz pkg Oriental-style Baked Tofu, cut into 1/2" dice

1 medium sized Carrot, peeled and grated

2 cups Ricotta

1/2 cup each grated Parmesan and Romano OR 1 cup Parmesan

4 TB Parsley, chopped

4 Eatwell Farm Eggs

Zest and Juice from 1 Lemon

Nutmeg

1/2 cup fresh Walnuts, chopped very fine

3 cups Milk

2 small Bay Leaves

1 1/2 TB Butter

1 1/2 TB Flour

hite Pepper

Nutmeg

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.