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):
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.
Strawberries - Discard any bruised 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.
Arugula (or Parsley) - Wash and dry well. Wrap with a damp paper towel and store in a glass container in the fridge. Lasts up to 5 days.
Summer Squash- Does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage. Do not wash until ready to eat. Lasts 4-5 days.
Basil - Trim the ends and place basil 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.
Parsley (or Arugula) - 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.
Peaches or Plums - These fruit are climacteric, which means they continue to ripen after picking and should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. After ripe, refrigerate as necessary to prevent spoiling. Will last up to a week.
Green Onions - Place in a jar filled with an inch or two of water. Stand onions in the jar, cover the whole thing with a plastic bag, and keep it in the fridge. Stored this way, they stay crisp for about a week.
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.
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.
Lemon Verbena - This makes the most delicious tea or you can use it to flavor ice cream. It dries very quickly so it make look a little shriveled when it gets to you. It is just as good fresh as dried. Hang it in a cool dry place out of the light if you want to keep it for later. A member is getting three bunches today as she cannot be without it when she goes on vacation soon. Will last several weeks dried.
Garlic - Store whole in a cool dry place around 55-60 degrees. Can last 3-5 months.
2. THIS WEEK'S RECIPES
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):
Shopping list for: Summer Squash Soufflé
1 TB Butter
1/4 cup Olive Oil
6 Eggs, separated
8 oz Gruyere Cheese, grate
1/4 cup Parsley, chopped
Shopping list for: Basil Yogurt Sauce
1 cup Greek Yogurt
2 TB Olive Oil (optional, I just like the richness a tasty Olive Oil adds)
Zest from 1/2 Lemon, if you like, you can add some lemon juice as well, but I am aiming for a thicker sauce
Shopping list for: Cabbage and Basil Salad
1 TB Mustard, preferably Dijon-Style
2 TB Red-Wine Vinegar
1/4 cup Extra Virgin Olive Oil
Shopping list for: Swiss Chard Pie
2 1/2 cups All-Purpose Flour
1/3 cup Extra Virgin Olive Oil
2 TB Extra Virgin Olive Oil
3/4 tsp Red-Pepper Flakes
1/2 cup grated Parmesan
3 TB All-Purpose Flour
Grated Zest of 1 large Lemon, plus 1 TB fresh Lemon Juice
1 large Egg Yolk
Shopping list for: Cold Infused Cream
Cream
Shopping list for: Warm Potato Arugula Salad
1 TB Olive OIl
1 small Shallot, diced - I would use about 1 TB of our fresh onion diced
2 tsp fresh Rosemary - I would use some Lemon Verbena finely chopped
1 bunch Arugula
1/4 cup Toasted Walnuts
1/4 cup shaved Parmesan
2 TB Olive Oil
1 TB Lemon Juice
1 tsp Honey
Shopping list for all recipes:
1 TB Butter
5/6 cup Olive Oil; plus 7 TB
6 Eggs; plus 1 large Egg Yolk
8 oz Gruyere Cheese, grate
1/4 cup Parsley, chopped
1 cup Greek Yogurt
Zest from 1 1/2 Lemons; plus 2 TB fresh Lemon Juice
1 TB Mustard, preferably Dijon-Style
2 TB Red-Wine Vinegar
2 1/2 cups All-Purpose Flour; plus 3 TB
3/4 tsp Red-Pepper Flakes
3/4 cup grated Parmesan
1 small Shallot, diced - I would use about 1 TB of our fresh onion diced
2 tsp fresh Rosemary - I would use some Lemon Verbena finely chopped
1 bunch Arugula
1/4 cup Toasted Walnuts
1 tsp Honey
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.