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):
Strawberries - Discard any bruised or moldy strawberries. Do not rinse until ready to eat. Strawberries don’t like to be wet. Do best in a paper bag in the fridge for up to a week. Check the bag for moisture every other day. Keeps 2-3 days.
Head of Lettuce - Keep in an air‐tight container with a damp cloth to keep them from drying out. Keeps 2-3 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.
Purple 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 or 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. Collards and Chard does well in a cup of water on the counter or fridge. Keeps 2-3 days.
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.
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.
Stir Fry Mix - Line 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.
Fava Beans - Store favas in the refrigerator in a tightly sealed container. They'll last about a week.
New Potatoes - Store potatoes in a cool, well ventilated place. Don't wash the potatoes before storing as dampness promotes early spoilage. Will last at least one week.
Green Garlic - 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.
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
Thai Curry with Vegetables that didn't get used up!
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):
Shopping list for: Chicken Hand Pies
1 TB Olive Oil
1 TB Butter
1 Eatwell Farm Savory Heirloom Pastry Dough (or make your own)
1 small Yellow Onion, chopped
1 Carrot, diced
1 stalk Celery, diced
1/2 - 1 tsp Eatwell Farm Thyme Salt
3/4 lb cooked Chicken Breast meat (Eatwell Farm Sous Vide Chicken Breast is really perfect for this!), diced
1 1/2 cups Eatwell Farm Chicken Stock
1/2 cup All Purpose Flour
1 Eatwell Farm Egg, well beaten for wash
Shopping list for: Fava Bean Puree
1 clove Garlic
2 tsp Lemon Juice, you can add Zest too
1 TB crumbled Feta
1/2 tsp Eatwell Farm Smoked Chili Salt
1 1/2 TB Olive Oil
Shopping list for: Creamy Greens and Fennel Soup
1 TB Olive Oil
1 TB unsalted Butter
1 small Onion, chopped
6 cups Water or Eatwell Farm Chicken Stock
1/2 cup Heavy Cream
1 TB fresh Lemon Juice
Garnish with Fennel Fronds or chopped Dill
Shopping list for: Thai Curry with Vegetables that didn't get used up!
Rice
Thai Curry Paste, Fish Sauce, or Coconut Milk
Shopping list for all recipes:
2 1/2 TB Olive Oil
2 TB Butter
1 Eatwell Farm Savory Heirloom Pastry Dough (or make your own)
2 small Yellow Onions, chopped
1 Carrot, diced
1 stalk Celery, diced
1/2 - 1 tsp Eatwell Farm Thyme Salt
3/4 lb cooked Chicken Breast meat (Eatwell Farm Sous Vide Chicken Breast is really perfect for this!), diced
1 1/2 cups Eatwell Farm Chicken Stock; plus 6 cups (or water)
1/2 cup All Purpose Flour
1 Eatwell Farm Egg, well beaten for wash
1 clove Garlic
2 tsp Lemon Juice, you can add Zest too; plus 1 TB
1 TB crumbled Feta
1/2 tsp Eatwell Farm Smoked Chili Salt
1/2 cup Heavy Cream
Garnish with Fennel Fronds or chopped Dill
Rice
Thai Curry Paste, Fish Sauce, or Coconut Milk
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.