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
Mandarins - They will keep a day or two at room temperature and up to a week in the crisper drawer of the refrigerator.
*Turnips (or Radishes) - 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.
*Romanesco or Cauliflower - Will last up to one week in a closed container in the fridge, but has better flavor if consumed earlier.
*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.
Carrots (Terra Firma Farm) - These come from Los Pablos at Terra Firma Farm in Winters. We grow amazing tasting carrots here on our farm but the germination is sporadic because our soil is a little too heavy. I covet the field next to us as it has a nice sandy area. Forgive me. Store in the crisper wrapped to prevent drying out. Should last at least 7 days.
*Radishes (or Turnips) - Store radishes in a plastic bag in the crisper of the refrigerator and they should keep for at least a week. If your radishes have leaves attached, it is best to remove them, as they tend to leach moisture from the root.
*Red or Green 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.
*Green Garlic - It is such a delight to have this back in our harvest shares. My favorite way to enjoy is to stir fry the chopped garlic in a skillet with some olive oil. Then stir in eggs for a delicious green garlic scrambled eggs. Store in the crisper. Will last at least a week.
Broccoli - Place in an open container in the fridge or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.
Spring Onions - Spring onions are onions harvested at the immature stage, when they have just begun to form their bulb and are still green on top. Their flavor is a little milder since they haven't yet fully developed. Spring onions should be kept in a closed container, to prevent drying out, in the refrigerator and should last a couple of weeks.
Pomelo - Pomelos are the largest citrus fruit. Pomelos can be stored at room temperature for a couple of weeks or refrigerated for up to several weeks. Keep away from direct sunlight and heat.
*Apples (Hidden Star Orchard) - 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 BASIC SALT AND PEPPER):
Shopping list for: Chimichuri
1 head garlic, separated into cloves and peeled (or use white and pale part of the green garlic in your box)
1 cup packed fresh flat-leaf parsley leaves
1 cup fresh oregano leaves
2 teaspoons crushed red pepper flakes
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
Shopping list for: Salsa Verde
2 cups flat leaf parsley
2 cups basil leaves
1 tbsp capers
6 anchovy filets (optional, but be prepared to add more salt if you skip these)
1 clove garlic, or use the green garlic in your box
1 tbsp lemon juice or red wine vinegar
½ cup olive oil
Shopping list for: Cilantro Jalapeno Adobo Sauce
4 large jalapeno chilies
6 large garlic cloves, unpeeled or use your green garlic from your box
3 cups lightly packed cilantro leaves and tender stems
2 cups parsley leaves and stems (or you can go all cilantro, up to you)
6 tablespoons extra-virgin olive oil
Juice of 1 to 2 limes
½ teaspoon sugar
Shopping list for all recipes:
1 head garlic; plus 6 cloves garlic; or use the green garlic in your box
5 cups fresh flat-leaf parsley leaves
1 cup fresh oregano leaves
2 teaspoons crushed red pepper flakes
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil; plus 6 tablespoons extra-virgin olive oil
2 cups basil leaves
1 tbsp capers
6 anchovy filets (optional, but be prepared to add more salt if you skip these)
1 tbsp lemon juice or red wine vinegar
½ cup olive oil
4 large jalapeno chilies
3 cups lightly packed cilantro leaves and tender stems
Juice of 1 to 2 limes
½ teaspoon sugar
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.