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
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.
Arugula- Wash and dry well. Wrap with a damp paper towel and store in a glass container in the fridge. Lasts up to 5 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.
*Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.
*Lettuce- Keep damp in an airtight container in the fridge. Keeps for one week.
*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.
*Oranges- Oranges- Keep in a dish on your counter or table. Lasts one 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.
Leeks- These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fries, or in place of onions in other dishes for a delicious and more subtle flavor. Save the dark green tops for making vegetable stock! 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.
*Carrots- Cut the tops off to keep them fresh longer. Place them in a closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.
Spring Onions- Keep them in the crisper drawer, sealed well in a plastic bag, and it’ll stay fresh for about two weeks.
Raisins- Store in a cool, dry place out of direct sunlight. Refrigeration is recommended in hot environments. Should last several weeks.
2. THIS WEEK'S RECIPES
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):
Shopping list for Cumin Scented Spinach
1 TB Butter
1 tsp ground Cumin
1 tsp Lemon or Lime Juice
Shopping list for Tuscan Kale Soup
1/2 lb Italian Sausage
1 Onion, diced
1 - 2 cups diced Potatoes
1 qt Eatwell Farm Chicken Stock
1/8 to 1/4 tsp Red Pepper Flakes, add more if you enjoy spice, or none if you don’t!
1/2 cup Heavy Cream
Shopping list for reens and Onion Omelette
3 TB Olive Oil
Salt and freshly ground Pepper
1 cup Grated Gruyere
6 to 8 Eggs, lightly beaten
2 TB Grated Parmesan
2 TB fresh Parsley, chopped
Shopping list for Fresh Dill Sauce
2/3 cup Mayonnaise
2/3 cups sour Cream
2 TB Green Onion, finely chopped
2 TB Parsley, 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.