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
Garlic Chives- Store in the refrigerator, wrapped in plastic. Should last 3-5 days.
*Collards- 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. Do not wash until ready to use. Will last 3-5 days.
Sugar Snap Peas- Keep them in a plastic bag in the refrigerator. Sugar snap peas should last for up to 5 days.
*Oregano- Place in a glass of water and cover with a plastic bag. Change water often. Will last up to 5 days.
Turnips- Remove the greens (store separately) same as radishes and beets, store them in an open container with a moist cloth.
*Kale and Chard- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.
*Oranges- Oranges- Keep in a dish on your counter or table. Lasts one week.
Green Garlic- Wrap the green garlic in a damp paper towel and place it in a plastic bag. Should last 5-7 days.
*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.
*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
Greens With Green Garlic & Prosciutto
Buttered Snap Peas and Carrots
Hot & Sour Bok Choy And Turnip Stir-Fry
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):
Shopping list for Greens With Green Garlic & Prosciutto
1 to 2 TB Olive Oil
2 slices Prosciutto
Lemon Juice, to taste
Shopping list for Buttered Snap Peas and Carrots
2 TB unsalted Butter
Shopping list for Green Shakshouka
1 tsp. cumin seeds
1/2 tsp. each coriander and fennel seeds
1 tsp. each smoked paprika and red chile flakes
1/4 tsp. each freshly ground pepper and cardamom
6 TB EVOO
1 medium onion, chopped
3 garlic cloves, chopped
1 large jalapeno chile, seeded and diced
12 oz. or 1 1/4 cups tomato sauce
1 1/2 chicken stock, You can use Eatwell Farm’s Chicken Stock
7 oz. feta cheese, coarsely crumbled
1/2 cup flat leaf parsley, divided
3 TB chopped cilantro leaves
12 large eggs, You can use Eatwell Farm’s pasture-raised eggs
Shopping list for Hot & Sour Bok Choy And Turnip Stir-Fry
2 TB Sesame Oil
1/8 to 1/4 tsp Red Chili Flakes
1 TB Rice Vinegar
1 tsp Tamari or Soy Sauce
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.