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
Melon - Leave at room temperature until they have reached desired ripeness - eat 'em! Last 1-4 days depending on ripeness to start.
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.
*Nectarines- Store at room temperature until ripe — this usually takes 2 to 3 days. A ripe fruit will yield a bit when pressed gently. To speed up the ripening process, place in a paper bag and store at room temperature, out of direct sunlight. Storing ripe stone fruit in the crisper drawer will prolong its eating life — it should keep for up to a week when refrigerated.
Grapes- Store, unwashed, in your refrigerator's fruit drawer. They 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.
Radishes- 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.
*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.
*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.
*Sweet Potatoes- Store in a cool, dark, well‐ventilated place. Never refrigerate ‐ sweet potatoes don't like the cold. Lasts up to 3 weeks if stored properly.
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
Potato, Sweet Potato, & Onion Latkes
Liz’s Fresh Tomato Coctel de Camarones
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):
Shopping list for Purple Plum Torte
1 cup All-Purpose Flour
1 tsp Baking Powder
1 cup granulated Sugar, plus 1 to 2 TB (depending on sweetness of plums)
1/2 cup (8 TB) unsalted Butter
2 large Eggs
2 tsp fresh Lemon Juice
1 tsp ground Cinnamon
Shopping list for Potato, Sweet Potato, & Onion Latkes
1/4 large White Onion
1 large Egg
2 TB All-Purpose Flour
Vegetable Oil
Shopping list for Liz’s Fresh Tomato Coctel de Camarones
1 medium onion (or a couple of those purple torpedo onions are great!)
6 cloves garlic, coarsely chopped
1 pound large shrimp, peeled, deveined and tails removed OR 1.5 lb frozen bay shrimp
1 8oz bottle clam juice
2 juicy limes, reserving 2 wedges for serving
1 juicy lemon
1/2 tbsp Mexican hot sauce, to taste
1 medium cucumber, chopped (or try with this week’s zucchini instead)
2 medium avocados, chopped
1/2 cup cilantro, chopped
Tortilla chips (optional)
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.