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.
*Tangelos - A tangelo is identifiable by its knob-like formation on its stem end and their deep orange color. It will keep a few days at room temperature but, for longer storage, the fruits should be refrigerated. We hope you enjoy their delicious tart-sweet flavor.
*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.
*Chives - Wrap in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 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.
*Kale (or Dandelion Greens) - Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.
*Dandelion Greens (or Kale) - Rinse well, wrap in a damp paper towel and place in a plastic bag and refrigerate. If the towel is kept moist, greens can 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.
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.
Lemons (Twin Girls Farm) - This versatile fruit adds a great touch to winter greens and salads. It will store longer in crisper of fridge, but if you are going to use it within a week it can be stored on the counter. From our long time friend Nacho at Twin Girls Farm in Fresno.
*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.
2. THIS WEEK'S RECIPES
Amie's Kale Salad for All Seasons and Occasions
Honey Glazed Radishes or Turnips
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):
Shopping list for: Shallot Vinaigrette
1 shallot, peeled and minced fine
2 teaspoons Dijon mustard
3 tablespoons red wine vinegar
1 teaspoon honey
¾ cup extra-virgin olive oil
Shopping list for: Amie's Kale Salad for All Seasons and Occasions
1 recipe shallot vinaigrette (previous recipe)
1 bunch kale
2 cups roasted vegetables (butternut, potato, sweet potato, turnip, rutabaga - your choice)
1 cup cooked grain (wheat berry, farro, barley - again your choice)
½ cup toasted pumpkin seeds
¼ cup dried fruit (cranberries or raisins)
A few tablespoons good quality olive oil
Optional: 1 cup diced roast chicken or baked marinated tofu
Shopping list for: Honey Glazed Radishes or Turnips
6 T butter
1 large shallot (diced) or the Spring Onions from your box
1/4 C broth or Eatwell Farm Chicken Broth
1 T honey
2 T mint leaves, thinly sliced and additional to garnish
Shopping list for: Roasted Cabbage with Bacon
Olive oil
4 slices thick bacon, 6 to 8 oz
Shopping list for all recipes:
1 shallot, peeled and minced fine; plus 1 large shallot (diced) or the Spring Onions from your box
2 teaspoons Dijon mustard
3 tablespoons red wine vinegar
1 teaspoon honey; plus 1 T honey
¾ cup extra-virgin olive oil
1 bunch kale
2 cups roasted vegetables (butternut, potato, sweet potato, turnip, rutabaga - your choice)
1 cup cooked grain (wheat berry, farro, barley - again your choice)
½ cup toasted pumpkin seeds
¼ cup dried fruit (cranberries or raisins)
A few tablespoons good quality olive oil; plus more to drizzle roasted cabbage
Optional: 1 cup diced roast chicken or baked marinated tofu
6 T butter
1/4 C broth or Eatwell Farm Chicken Broth
2 T mint leaves, thinly sliced and additional to garnish
4 slices thick bacon, 6 to 8 oz
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.