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
*Zucchini - Does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage. Do not wash until ready to eat. Lasts 4-5 days.
*Basil - Trim the ends and place basil in a glass containing about 1 inch of water; then cover with a loose-fitting plastic bag and leave at room temp. Replace the water whenever it gets cloudy. Should keep for 4-5 days.
Eggplant- Does fine left out in a cool room. Don't wash it, eggplant doesn't like any extra moisture around its leaves. For longer storage - place loose, in the crisper. Keeps 5-7 days.
Cucumber- Cucumbers can be wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room. Lasts up to a week in the fridge.
*Peaches- Peaches are climacteric, which means they continue to ripen after picking and should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. After ripe, refrigerate as necessary to prevent spoiling. Will last up to a week.
*Peppers- Only wash them right before you plan on eating them as moisture decreases storage time. Store in a cool room to use in a couple of days, place in the crisper if longer storage is needed. Lasts 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.
Lemon Verbena- Hang in a cool and dark place. As it dries it will keep longer. Keep 1-2 weeks.
Plums- Store ripe plums in the refrigerator. This will keep them in top shape and prevent fast deterioration. Place them in an open plastic bag - not a sealed one. Plums stored in the refrigerator will last two to four weeks.
*Onion- Store in a cool dry place out of the light. Lasts 2-3 months.
*Potatoes- Store in a cool, dry, dark place. Should keep for a week or more easily. If you want to store them for longer, say 2 or 3 months, keep them between 45-55 degrees, again in a dry place out of the light.
2. THIS WEEK'S RECIPES
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):
Shopping list for Lazy Chiles Rellenos:
3/4 cup Monterey Jack Cheese, grated
3 Eatwell Farm Eggs
1 cup whole Milk
1/4 tsp Paprika
Pinch of Cayenne
Shopping list for Summer Vegetable Lasagne:
1/2 cup Extra Virgin Olive Oil, divided
3 TB Butter
3 TB All-purpose Flour
1 quart Whole Milk
2 oz fresh grated Parmigiano-Reggiano cheese
Shopping list for Roasted Heirloom Tomato Soup:
Good Olive Oil
Cream or Creme Fraiche
Shopping list for Summer Chickpea Salad:
1 Lemon
3 TB Walnut Oil, I like our local Glashoff Farms
1 can organic Chickpeas
1/4 cup fresh Parsley, chopped
Crumbled Feta Cheese, to taste
Shopping list for All Recipes:
3/4 cup Monterey Jack Cheese, grated
3 Eatwell Farm Eggs
1/4 tsp Paprika
Pinch of Cayenne
1 cup Extra Virgin Olive Oil
3 TB Butter
3 TB All-purpose Flour
1 Cup + 1 QT. Whole Milk
2 oz fresh grated Parmigiano-Reggiano cheese
Cream or Creme Fraiche
1 Lemon
3 TB Walnut Oil, I like our local Glashoff Farms
1 can organic Chickpeas
1/4 cup fresh Parsley, chopped
Crumbled Feta Cheese, to taste
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.