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.
*Apricots- Set out at room temperature, away from direct sunlight or heat. For the best tasting apricots, eat or use them within 2-3 days.
*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.
*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.
*Radishes- Remove the greens (store separately) so they don't draw out excess moisture from the roots. Place them in an open container in the fridge with a wet towel placed on top. Lasts up to one week.
*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 about a week.
*Cabbage- Wrap cabbage in plastic wrap and keep it chilled in the refrigerator. An alternative to plastic would be placing it in a tightly-locking container that limits air flow. Properly stored, cabbage should last about a week.
*Bok Choy- This crunchy and tasty bok choy is amazing sautéed and adds a little something special to a soup or stir-fry. Store in a plastic bag in fridge up to one week. Don’t forget to use the ribs!
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.
Potatoes- Store potatoes in a cool, well-ventilated place. Don't wash the potatoes before storing as dampness promotes early spoilage. Will last at least one week.
Parsley- Place in a glass with an inch of water in the fridge. Change water often. Can also be stored in a closed container in the fridge. Lasts up to one week.
Garlic- Store whole in a cool dry place around 55-60 degrees. Can last 3-5 months.
2. THIS WEEK'S RECIPES
Summer Squash and Collards with Pistachios
Apricot, Basil and Goat Cheese Pizza
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):
Shopping list for Shepard’s Pie
1 pound ground pork or beef
1 onion, chopped
2 rutabagas or turnips, cut into small cubes
1 tsp Worcestershire sauce or 1 tbsp mustard
4 tbsp (½ stick) butter softened
½ cup milk
1 pinch ground nutmeg
Shopping list for Summer Squash and Collards with Pistachios
1/2 Yellow Onion, peeled and sliced 1/8”
1/2 cup Bread Crumbs
1/4 to 1/3 cup shelled Pistachios, coarsely chopped
1/4 cup White Wine
1/2 TB each fresh Oregano, chopped
Olive Oil as needed
Shopping list for Apricot, Basil and Goat Cheese Pizza
1-2 12-inch pizza crusts or pre-made pizza crusts, flatbread, Naan or pita bread rounds
4 ounces crumbled goat cheese
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.