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
*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.
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.
*Turnips- Remove the greens (store separately) same as radishes and beets, store them in an
open container with a moist cloth. Will last 3-5 days.
*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.
Persimmons- Store at room temperature until ripe, then refrigerate in a plastic bag. Lasts several days once ripe.
*Broccoli- Place in an open container in the fridge or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.
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.
Celeriac- Cool and damp is best, so an outdoor, shady vegetable rack is good and the bottom of your fridge even better. Healthy celeriac should keep, unwrapped, for several weeks without any significant loss of quality. Even when cut in half, they will still keep for a week or more, though you may need to shave off a layer to refresh the surface.
Thyme- All fresh herbs should be washed before using. Rinse the whole bunch under cool running water and dry them well — whether you're after a sprig or a giant handful, it will be ready for you whenever you need it. Will last 2-3 weeks.
*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.
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
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT AND PEPPER):
Shopping list for Yogurt Dill Sauce
1 1/2 cups Greek Yogurt
1/4 cup Extra Virgin Olive Oil
Shopping list for Swiss Chard Gratin
5 TB Unsalted Butter
1 cup fresh White Bread Crumbs
3 oz Gruyere cheese, grated (1 cup)
1 Garlic clove, halved lengthwise, and finely chopped (I now use the microplane for garlic!)
1/8 tsp freshly grated Nutmeg
1 cup Chicken Broth
1/2 cup Heavy Cream
1 TB All-Purpose Flour
1 medium Onion, finely chopped
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.