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
Radishes - Remove the greens (store separately) so they don't draw out excess moisture from the roots. Place them in an open container in the fridge with a wet towel placed on top. Lasts up to one week.
Green Kale - Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.
*Dill - Keeps well in your fridge. Should last up to 7 days. For best results put stems in a jar with clean water as a vase and cover with a plastic bag to keep protected culture
Lettuce- Keep damp in an airtight container in the fridge. Keeps for one week.
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.
*Spinach- Store in the bag, unwashed, in the crisper. Take out what you plan on using and wash as you go. Will 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.
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.
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.
*Butternut Squash- Store in a cool, dark, well-ventilated place. Many growers say winter squash gets sweeter if they're stored for a week or so before eaten. Will last several weeks.
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.
2. THIS WEEK'S RECIPES
Roasted Fall Veggies with Creamy Dill Sauce
Spinach and Leek Soup with Garlic and Cannellini Beans
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT AND PEPPER):
Shopping list for Roasted Fall Veggies with Creamy Dill Sauce
4 cloves of garlic, chopped
4 or 5 tbsp extra virgin olive oil
3/4 cup plain yogurt (greek style is good if you like it thicker)
1clove garlic, grated
1 tsp lemon juice
½ tsp lemon zest
Shopping list for Spinach and Leek Soup with Garlic and Cannellini Beans
2 tbsp olive oil
4 cloves of garlic, sliced lengthwise
2 tsp dried mustard
6 cups Eatwell chicken stock
1 15.oz can cannelini beans, drained and rinsed (¾ cup dried white beans cooked)
2 tbsp fresh lemon juice
½ cup gruyere cheese, finely grated
Shopping list for Whole Wheat Apple Muffins
1 cup whole wheat flour
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tbsp cinnamon
½ unsalted butter, at room temp
1/2 cup granulated sugar
½ cup brown sugar, packed, divided
1 large egg, lightly beaten
1 cup buttermilk or yogurt
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