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

*Strawberries- Discard any bruised strawberries or freeze and use in smoothie. Do not rinse until ready to eat. Strawberries don’t like to be wet. Keeps 2-3 days.

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.

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.

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.

*Lettuce- Keep damp in an airtight container in the fridge. Keeps for one week.

Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.

*Fennel- If used within a couple days, fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days, place in the fridge in a closed container with a little water.  

2. THIS WEEK'S RECIPES

Stuffed Collard Greens

Cheating Ramen

Cream of Turnip Soup

3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):

Shopping list for Stuffed Collard Greens

1 lb Ground Beef

1 Small Onion

1/3 cup Parsley, fresh chopped

1/2 cup Pine Nuts, or chopped Hazelnuts

1 tsp Cumin, ground

1/4 tsp Cayenne Pepper

2/3 cup Beef Broth (I always replace the beef broth with our chicken since I have it handy)

1 tsp Salt and Pepper

Shopping list for Cheating Ramen

Toasted Sesame Oil

Soy Sauce

Korean barbeque Sauce-Spicey

Chicken Stock

Ramen Noodles, enough for 2

Optional, soft cooked Egg

Shopping list for Cream of Turnip Soup

5 TB Butter

Splash of Olive Oil for the pan

8 oz Chicken Stock

8 oz Milk

Lemon Zest, 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.