Eatwell Farm

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This Week's Box: April 23rd - April 29th

CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

  4. 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

Green Shakshouka

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.