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):

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.

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.

Lettuce (or Stir Fry Mix) - Keep damp in an airtight container in the fridge. Keeps for one week.

Stir Fry Mix (or Lettuce) - 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 or Nectarines 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.

Garlic - Store whole in a cool dry place around 55-60 degrees. Can last 3-5 months.

2. THIS WEEK'S RECIPES

Potato Stuffed Grilled Summer Squash

Jacques Pepin's Basil Dressing

Pan Roasted Cherry Tomatoes over White Beans

Chard Al Forno

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

Shopping list for: Potato Stuffed Grilled Summer Squash

Juice of 2 Lemons

1/2 cup Butter

Shopping list for: Jacques Pepin's Basil Dressing

1 TB Mustard, preferably Dijon-Style

2 TB Red-Wine Vinegar

1/4 cup Extra Virgin Olive Oil

Shopping list for: Pan Roasted Cherry Tomatoes over White Beans

Olive Oil

Salt, Eatwell Farm Rosemary Salt

Cooked White Beans, 1 can is probably enough

Shopping list for: Chard Al Forno

4 TB Butter

1/4 cup All-Purpose Flour

2 to 3 cups Milk

Grated Nutmeg

2 TB Olive Oil

Pinch or Red-Pepper Flakes

3 TB Butter

3/4 cup grated Parmigiano-Reggiano, Pecorino Romano, or Gruyere

Shopping list for all recipes:

Juice of 2 Lemons

1/2 cup Butter; plus 9 TB

1 TB Mustard, preferably Dijon-Style

2 TB Red-Wine Vinegar

1/4 cup Extra Virgin Olive Oil; plus a glug

Salt, Eatwell Farm Rosemary Salt

Cooked White Beans, 1 can is probably enough

1/4 cup All-Purpose Flour

2 to 3 cups Milk

Grated Nutmeg

Pinch of Red-Pepper Flakes

3/4 cup grated Parmigiano-Reggiano, Pecorino Romano, or Gruyere

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.

Search