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):
*Items in Box for 2
*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. Kale, collard greens, and chard do well in a cup of water on the counter or fridge. Keeps 2-3 days.
Garlic Chives- Store in the refrigerator, wrapped in plastic. Should last 3-5 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.
*White 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.
Bok Choy - This crunchy and tasty bok choy is amazing sautéed and adds a little something special to a soup or stir-fry. Store in a plastic bag in the fridge up to one week. Don’t forget to use the ribs!
Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.
Leeks- Leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water). Will last at least a week.
*Stir Fry Mix- These baby mixed greens can be stored by lining 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.
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.
Raisins- Store in a cool, dry place out of direct sunlight. Refrigeration is recommended in hot environments. Should last several weeks.
*Apples- 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.
*Pumpkin- Store in a cool, dry, well-ventilated location. Do not store pumpkins and squash near apples, pears or other ripening fruits. Can last up to 3 months if stored properly.
2. THIS WEEK'S RECIPES
Green Tomato and Tarragon Chicken
Fried Chard Stems with Blue Cheese Love
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT AND PEPPER):
Shopping list for Pot Stickers:
1 clove Garlic, chopped
1 to 2 tsp fresh Ginger, grated
1 or 2 Carrots, chopped small
1/2 cup Mushrooms, regular white buttons or Cremini chopped small
1/2 cup Baked Tofu, cut into very small cubes
Liquid Seasoning
2 TB Soy Sauce
2 tsp Toasted Sesame Oil
2 tsp Rice Vinegar
1 TB Cornstarch
Wonton Wrappers
Shopping list for Green Tomato and Tarragon Chicken:
1 TB Honey
2 TB Butter
2 TB Olive Oil
2 chickens, cut into 8 pieces each
1 cup Cream
2 TB fresh Tarragon, chopped
3 TB Parmesan Cheese, shaved
Shopping list for Pumpkin Chevre Ravioli:
1 small pack of Chèvre
Wonton Wrappers
Honey to taste
Shopping list for Fried Chard Stems with Blue Cheese Love:
1/4 cup Flour
1/4 cup Parmesan Cheese, grated
1 Egg, beaten
1 TB Butter
1 TB Olive Oil
1 cup Cream
2 oz Point Reyes Blue Cheese
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.