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 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.
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.
Eggplant - Eggplant does fine left out in a cool room. Don't wash it, eggplant doesn't like any extra moisture around its leaves. For longer storage - place loose, in the crisper. Keeps 5-7 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.
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.
Peaches and Plums - Store at room temperature until ripe — this usually takes 2 to 3 days. A ripe fruit will yield a bit when pressed gently. To speed up the ripening process, place in a paper bag and store at room temperature, out of direct sunlight. Storing ripe fruit in the crisper drawer will prolong its eating life — it should keep for up to a week when refrigerated.
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.
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.
Tomatoes - Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness, place in a paper bag with an apple.
2. THIS WEEK'S RECIPES
Sautéed Zucchini with Mint, Basil, and Pine Nuts
Gratin of Tomatoes, Eggplant and Stir Fry Mix (Chard)
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):
Shopping list for: Peach and Plum Caprese Salad
Fresh Mozzarella
Drizzle of Olive Oil
Shopping list for: Sautéed Zucchini with Mint, Basil, and Pine Nuts
3 TB Olive Oil
3 small cloves Garlic
10 Mint leaves
1 heaping TB Capers, rinsed
2 TB Pine Nuts or Walnuts, lightly toasted
1 or 2 tsp Red Wine Vinegar
Shopping list for: Simple Roasted Potatoes
Glug of Olive oil
Shopping list for: Gratin of Tomatoes, Eggplant and Stir Fry Mix (Chard)
Sea Salt
Sunflower or Olive Oil
2 TB Olive Oil
4 oz fresh Mozzarella, sliced
1 cup fresh Bread Crumbs
Shopping list for all recipes:
Fresh Mozzarella; plus oz fresh Mozzarella, sliced
Drizzle of Olive Oil; plus 5 TB Olive Oil; plus Glug of Olive oil
3 small cloves Garlic
10 Mint leaves
1 heaping TB Capers, rinsed
2 TB Pine Nuts or Walnuts, lightly toasted
1 or 2 tsp Red Wine Vinegar
Sea Salt
Sunflower or Olive Oil
1 cup fresh Bread Crumbs
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.