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This Week's Box December 4th-8th, 2018

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1. IN THE BOX:

*Items in Box for 2

*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.

*Broccoli- Place in a breathable container or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.

OR

*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! 

*Daikon Radish- Cut the top off the Daikon to help keep moisture in the roots, store the Daikon in a closed container in the fridge and they should last for up to two weeks if not more. A wet paper towel can also be placed in the container to help maintain humidity and keep the roots from wilting.

*Red Russian Kale- 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. Wash well before use. 

*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.

*Sweet Potatoes- Store in a cool, dark, well‐ventilated place. Never refrigerate ‐ sweet potatoes don't like the cold. Lasts up to 3 weeks if stored properly.

*Mandarins- They will keep a day or two at room temperature and up to a week in the crisper drawer of the refrigerator. 

Beets- Cut the tops off to keep beets firm (be sure to keep the greens!) by leaving any top on the root vegetables draws moisture from the root, making the lose flavor and firmness. Beets should be washed and kept in an open container with a wet towel on top. Keeps for several weeks.

Radicchio/Chicory- Refrigerate in a sealed plastic bag. Keeps for a week.

Apples- Apples last much longer if they are placed loosely in the bin of your refrigerator. Wrapping them in brown paper from grocery sacks will also help to keep in the moisture of the apple. Keep apples slightly apart from each other. Lasts up to 2 months.  

2. THIS WEEK'S RECIPES

Vegetarian Dumplings with Ginger and Cabbage

Daikon Salad With Japanese Plum Dressing

Shrimp Bok Choy and Tumeric Soup

Fried Broccoli and Kale with Garlic, Cumin, and Lime

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

Vegetarian Dumplings with Ginger and Cabbage

3 carrots

1 small onion (or use a leek instead!)

3 cloves garlic

1 inch piece of peeled ginger (see note)

2 tablespoons peanut oil

1 tablespoon tamari or soy sauce

1 tablespoon unseasoned rice vinegar

1 tablespoon toasted sesame oil

1 package round dumpling wrappers

4 tablespoons peanut oil, divided

1 tablespoon your favorite chili sauce or oil

2 teaspoons Chinese black vinegar or rice wine vinegar

1 teaspoon tamari or soy sauce

1 teaspoon toasted sesame oil

Daikon Salad With Japanese Plum Dressing

3 bunches Mizuna 

3 Shiso Leaves, optional

2 TB Katusobushi (dried bonito flakes) for garnish, optional

2 TB Ikura (salmon roe) for garnish, optional

Japanese Plum Dressing

1 Umeboshi  - Japanese Pickle Plum, you can find this in most health orientated stores

3 TB Ponzu

1 TB Sesame Oil

1 TB Rice Vinegar

1/2 TB Soy Sauce

1/8tsp Sugar

Shrimp Bok Choy and Tumeric Soup

1 TB Extra Virgin Olive Oil

1 large Onion, chopped

6 Garlic cloves, minced

1 tsp Turmeric

6 cups Chicken Broth

2 Carrots, sliced

1 lb Shitake Mushrooms, stems removed and sliced

1 lb Shrimp

Fried Broccoli and Kale with Garlic, Cumin, and Lime

3 TB Olive Oil

3 Garlic Cloves, thinly sliced

1/2 tsp Cumin Seeds

2 tsp crushed Red Pepper Flakes

1/2 cup Mint Leaves, roughly shredded

1 TB Lime Juice


This Week's Box November 20th-24th, 2018

 Happy Thanksgiving Everyone!

Happy Thanksgiving Everyone!

CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

    IN THE BOX:

*Items in Box for 2

*Broccoli- Place in a breathable container or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.

*Butternut Squash- Store in a cool, dark, well ventilated place. Many growers say winter squash gets sweeter if they're stored for a week or so before eaten. Will last several weeks.

*Celery- Store in your crisper. Lasts about 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.

*Sweet Potatoes- Store in a cool, dark, well‐ventilated place. Never refrigerate ‐ sweet potatoes don't like the cold. Lasts up to 3 weeks if stored properly.

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

OR

*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.

*Turnips- Remove the greens (store separately) same as radishes and beets, store them in an
open container with a moist cloth.

*Mandarins- They will keep a day or two at room temperature and up to a week in the crisper drawer of the refrigerator. 

*BONUS: Onion- Store in a cool dry place out of the light. Lasts 2-3 months.

Apples- Apples last much longer if they are placed loosely in the bin of your refrigerator. Wrapping them in brown paper from grocery sacks will also help to keep in the moisture of the apple. Keep apples slightly apart from each other. Lasts up to 2 months.

Celeriac-  A delicious form of celery that is pretty new to people's kitchens. Peel, chop and cook with potatoes, mash the lot with more butter and cream than your mother would. Cool and damp is best, so an outdoor, shady vegetable rack is good and the bottom of your fridge even better. Healthy celeriac should keep, unwrapped, for several weeks without any significant loss of quality. Even when cut in half, they will still keep for a week or more, though you may need to shave off a layer to refresh the surface. 

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. 

Holiday Herb Mix- Wrap in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 week. Can also be hung to dry and will last several months.


2. THIS WEEK'S RECIPES

Confit Fennel

Sweet Potato Pie

Butternut Squash and Leek Stuffing

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

Confit Fennel

3 cloves garlic

Peel from one lemon

1/8 teaspoon red pepper flakes

1 cup extra virgin olive oil

Sweet Potato Pie

1/2 cup Butter, softened

1/4 cup White sugar

1/4 cup Brown sugar

2 Tablespoons Molases

1/2 cup Buttermilk

3 Eggs

½ tsp Salt

2 teaspoon ground Nutmeg

2 teaspoon ground Cinnamon

2 teaspoon Vanilla extract

Butternut Squash and Leek Stuffing

16 cups cubed Bread

4 TB Extra Virgin Olive Oil, divided

1/2 cup dry White Wine

1 Tb chopped fresh Thyme leaves

1 quart Vegetable Stock

2 cups shredded Gruyere, if desired

This Week's Box November 6th- 10th, 2018

 Happy Fall Y’all!

Happy Fall Y’all!

CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

1. IN THE BOX:

*Items in Box for 2

*Broccoli- Place in a breathable container or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.

*Red Russian Kale- 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. Wash well before use. 

*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.

*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.

*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.

*Sweet Potatoes- Store in a cool, dark, well‐ventilated place. Never refrigerate ‐ sweet potatoes don't like the cold. Lasts up to 3 weeks if stored properly. 

*Persimmons- Store at room temperature until ripe, then refrigerate in a plastic bag. Lasts several days once ripe.

Apples- Apples last much longer if they are placed loosely in the bin of your refrigerator. Wrapping them in brown paper from grocery sacks will also help to keep in the moisture of the apple. Keep apples slightly apart from each other. Lasts up to 2 months.

OR

Pomegranates- Keeps up to a month stored on a cool counter.

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! 

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. 

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.

2. THIS WEEK'S RECIPES

Broccoli Mac N Cheese

Chicken, Leeks and Spinach In A Creamy Wine Sauce

Mustard Crusted Tofu with Kale and Sweet Potato

Pickled Radishes

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

Broccoli Mac N Cheese

1 lb Elbow Macaroni, cooked per package instructions

4 TB Butter

4 TB Flour

2 cups Milk, warmed

2 cups Sharp Cheddar, grated, plus 1/2 cup or so, for topping

1/4 to 1/2 cup Breadcrumbs, for topping, optional

Chicken, Leeks and Spinach In A Creamy Wine Sauce

1 TB Olive Oil

4 to 6 small Chicken Breasts or Thighs

3 cloves Garlic, minced

2 cups Crimini or Button Mushroom, sliced

2/3 cup dry White Wine

1 1/2 tsp fresh Thyme

2 tsp Lemon Zest

1 cup Chicken Stock

1 cup Heavy Cream

1 TB Dijon Mustard

Mustard Crusted Tofu with Kale and Sweet Potato

1 14 oz package firm Tofu

1/2 cup whole grain Dijon Mustard

4 TB Oil, divided

1/2 cup Onion, sliced

1 TB minced Ginger

2 TB fresh Lime Juice

Pickled Radishes

1 cup White Vinegar

2 tsp sugar or Honey

1/2 tsp crushed Peppercorns

1 to 2 cloves Garlic, peeled

Optional, 1 Chile Pepper, split lengthwise

This Week's Box October 16th-20th, 2018

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CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

1. IN THE BOX:

*Items in Box for 2

San Marzano Tomatoes- Depending on ripeness, tomatoes can stay for up to two weeks on the counter.

OR

Heirloom Tomatoes- Depending on ripeness, tomatoes can stay for up to two weeks on the counter.

Turnips- Remove the greens (store separately) same as radishes and beets, store them in an
open container with a moist cloth.

OR

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

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.

*Cherry Tomatoes- Do not refrigerate until they are fully ripe. Allow them to ripen at room temperature. This will result in more flavorful, juicy tomatoes. Once fully ripe, place in a plastic bag and refrigerate. Will keep several days once ripe.*Onion- Store in a cool dry place out of the light. Lasts 2-3 months.

*Onion- Store in a cool dry place out of the light. Lasts 2-3 months.

*Sweet Potatoes- Store in a cool, dark, well‐ventilated place. Never refrigerate ‐ sweet potatoes don't like the cold. Lasts up to 3 weeks if stored properly.

*Eggplant- Does fine left out in a cool room. Don't wash it, eggplant doesn't like any extra moisture around its leaves. For longer storage - place loose, in the crisper. Keeps 5-7 days.

*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

*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. 

*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.

*Apples- Apples last much longer if they are placed loosely in the bin of your refrigerator. Wrapping them in brown paper from grocery sacks will also help to keep in the moisture of the apple. Keep apples slightly apart from each other. Lasts up to 2 months. 

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

Fennel, Cherry Tomato & Crumble Gratin

Roasted Ratatouille Pasta

Sweet Potato Pancakes

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

Fennel, Cherry Tomato & Crumble Gratin

3 TB Olive Oil

1 TB Thyme leaves, plus a few whole sprigs

3 Garlic Cloves, crushed

2/3 to 1 cup Whipping Cream

3 to 4 oz Parmesan cheese, freshly grated

1 tsp chopped Parsley
Roasted Ratatouille Pasta

12 oz Zucchini, cut into 1” pieces

2 Red Bell Peppers, seeded and coarsely chopped

1 Shallot, thinly sliced

4 cloves Garlic, minced

1/4 to 1/2 cups Olive Oil

2 to 4 TB Balsamic Vinegar

2 tsp chopped fresh Thyme (OR use Eatwell Thyme salt instead)

8 oz Penne or Gemelli Pasta

Sweet Potato Pancakes

1 cup Flour

2 tsp Baking Powder

1/2 tsp ground Cinnamon

1/4 tsp ground Nutmeg

1 large Egg

1 1/4 cups Milk

1 TB Brown Sugar

1 TB Vegetable Oil

This Week's Box October 9th-13th, 2018

 Summer meets fall in your box this week!

Summer meets fall in your box this week!


CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

1. IN THE BOX:

*Items in Box for 2

*San Marzano Tomatoes- Depending on ripeness, tomatoes can stay for up to two weeks on the counter.

OR

*Heirloom Tomatoes- Depending on ripeness, tomatoes can stay for up to two weeks on the counter.

*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.*Lunchbox peppers- Only wash them right before you plan on eating them as moisture decreases storage time. Store in a cool room to use in a couple of days, place in the crisper if longer storage is needed. Lasts up to one week.

OR

*Red Russian KaleRemove 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. Wash well before use.

*Turnips- Remove the greens (store separately) same as radishes and beets, store them in an
open container with a moist cloth.

*Onion- Store in a cool dry place out of the light. Lasts 2-3 months.

*ChardRemove 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.

*Sweet PotatoesStore in a cool, dark, well‐ventilated place. Never refrigerate ‐ sweet potatoes don't like the cold. Lasts up to 3 weeks if stored properly.

*PomegranatesKeeps up to a month stored on a cool counter.

Eggplant- Does fine left out in a cool room. Don't wash it, eggplant doesn't like any extra moisture around its leaves. For longer storage - place loose, in the crisper. Keeps 5-7 days.

BasilTrim 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

FennelIf 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. 

Spaghetti Squash- Store in a cool, dark, well ventilated place. Many growers say winter squash gets sweeter if they're stored for a week or so before eaten. Will last several weeks.

ApplesApples last much longer if they are placed loosely in the bin of your refrigerator. Wrapping them in brown paper from grocery sacks will also help to keep in the moisture of the apple. Keep apples slightly apart from each other. Lasts up to 2 months. 

2. THIS WEEK'S RECIPES

Sweet Potatoes & Greens

Turnips with Yogurt & Tomatoes

Chicken Cutlets with Chard & Pomegranate

Spaghetti Squash Fritter

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

Sweet Potatoes & Greens

1 TB Extra Virgin Olive Oil
1 Avocado, sliced and divided

Cayenne
Lemon
Turnips with Yogurt & Tomatoes

1 1/2 cups plain Yogurt
3 TB good cooking Oil
2 Shallots, peeled and thinly sliced (or use 1/2 onion from the share)
1/2 tsp Cumin Seeds
1/4 tsp Cayenne

Chicken Cutlets with Chard & Pomegranate

1/2 cup All-Purpose Flour
4 Chicken Breasts boneless, skinless, pounded to 1/4” thick, aprox 6 oz each

2 large Eggs
1 1/2 cups Panko Breadcrumbs
1/4 cup Olive Oil + 2TB
1 Red Onion, thinly sliced
2 cloves Garlic, thinly sliced
1/2 tsp Chile Flakes

Spaghetti Squash Fritter

1/3 cup Arrowroot Starch or Flour
1 Green Onion, sliced

4 slices Bacon, cooked and crumbled
3 large Eggs
1 to 2 TB Coconut Oil or cooking fat of choice

This Week's Box October 2nd-6th, 2018

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CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):

*Items in Box for 2

*Grapes- Store, unwashed, in your refrigerator's fruit drawer. They last up to a week. 

OR

*RaisinsStore in a cool, dry place out of direct sunlight. Refrigeration is recommended in hot environments. Should last several weeks.

*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.*Lunchbox peppers- Only wash them right before you plan on eating them as moisture decreases storage time. Store in a cool room to use in a couple of days, place in the crisper if longer storage is needed. Lasts up to one week.

Heirloom Tomatoes- Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness, place in a paper bag with an apple.

OR

Eggplant- Does fine left out in a cool room. Don't wash it, eggplant doesn't like any extra moisture around its leaves. For longer storage - place loose, in the crisper. Keeps 5-7 days.

*ChardRemove 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.*CucumberCucumbers can be wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room. Lasts up to a week in the fridge.

*San Marzano Tomatoes- Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness, place in a paper bag with an apple.

Cherry Tomatoes- Do not refrigerate until they are fully ripe. Allow them to ripen at room temperature. This will result in more flavorful, juicy tomatoes. Once fully ripe, place in a plastic bag and refrigerate. Will keep several days once ripe.*Onions- Store in a cool dry place out of the light. Lasts 2-3 months.

*PotatoesStore in a cool, dry, dark place. Should keep for a week or more easily. If you want to store them for longer, say 2 or 3 months, keep them between 45-55 degrees, again in a dry place out of the light.

Sweet PotatoesStore in a cool, dark, well‐ventilated place. Never refrigerate ‐ sweet potatoes don't like the cold. Lasts up to 3 weeks if stored properly.

*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. 

RosemaryTo keep green: wrap in a damp paper towel and store in a plastic bag in the fridge. Lasts one week or more. To dry, leave bound around the stems and hang - last 2 weeks to a month.

*Onion- Store in a cool dry place out of the light. Lasts 2-3 months.

PomegranateKeeps up to a month stored on a cool counter.

2. THIS WEEK'S RECIPES

Gnocchi with Fresh Tomato Sauce

Wilted Arugula

Chard with Bacon and Apples

Salted Rosemary Roasted Radishes

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

Gnocchi with Fresh Tomato Sauce

1 Egg Yolk

2 oz All Purpose Flour, plus extra for dustin

Freshly grated Nutmeg

Wilted Arugula

1 TB Balsamic Vinegar

Chard with Bacon and Apples

3 slices bacon, diced

Salted Rosemary Roasted Radishes

1 tablespoon Extra Virgin Olive Oil

1 tsp minced fresh Rosemary

1 TB Honey (optional)

Dipping Sauce

1/4 cup plain Greek Yogurt

1 tsp Dijon Mustard

1 TB Honey Mustard

1 tsp Lemon Juice

This Week's Box September 24th -27th, 2018

 Transitional box this week. Fall veggies starting to make their way in!

Transitional box this week. Fall veggies starting to make their way in!

CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):

*Items in Box for 2

*Apples- Apples last much longer if they are placed loosely in the bin of your refrigerator. Wrapping them in brown paper from grocery sacks will also help to keep in the moisture of the apple. Keep apples slightly apart from each other. Lasts up to 2 months.

*Lunchbox peppers- Only wash them right before you plan on eating them as moisture decreases storage time. Store in a cool room to use in a couple of days, place in the crisper if longer storage is needed. Lasts up to one week.

OR

*Eggplant- Does fine left out in a cool room. Don't wash it, eggplant doesn't like any extra moisture around its leaves. For longer storage - place loose, in the crisper. Keeps 5-7 days.

*Grapes- Store, unwashed, in your refrigerator's fruit drawer. They last up to a 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.

OR

*ChardRemove 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.*CucumberCucumbers can be wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room. Lasts up to a week in the fridge.

Tomatoes- Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness, place in a paper bag with an apple.

*Cherry Tomatoes- Do not refrigerate until they are fully ripe. Allow them to ripen at room temperature. This will result in more flavorful, juicy tomatoes. Once fully ripe, place in a plastic bag and refrigerate. Will keep several days once ripe.*Onions- Store in a cool dry place out of the light. Lasts 2-3 months.

*Spaghetti Squash- Store squash in a cool, dry place up to 3 months. Refrigeration will make the squash spoil quickly.

*Sweet PotatoesStore in a cool, dark, well‐ventilated place. Never refrigerate ‐ sweet potatoes don't like the cold. Lasts up to 3 weeks if stored properly.

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. 

Garlic ChivesStore in the refrigerator, wrapped in plastic. Should last 3-5 days.

Onion- Store in a cool dry place out of the light. Lasts 2-3 months.

2. THIS WEEK'S RECIPES

Waldorf Salad

Chili Sweet Potato Cubes

Simple Greek Yogurt Sauce

Chicken with Eggplant and Chard

Stuffed Spaghetti Squash with Chickpeas & Garlicky Arugula Cream

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

Shopping list for Stuffed Spaghetti Squash with Chickpeas & Garlicky Arugula Cream

1 TB Olive Oil, divided

2 TB Pine Nuts

1/3 cup Raw Cashew Butter

2 cloves of Garlic, peeled

1/2 tsp Lemon Zest

2 TB fresh Lemon Juice, divided

1/2 tsp Tamari

1 medium Shallot, small dice about 1/2 cup (If you don’t want to run out for Shallots, substitute onion from the share, just use a little less, maybe 1/3 cup)

1 1/2 cups cooked Chickpeas

Shopping list for Chicken with Eggplant and Chard

6 to 8 TB Sesame or Olive Oil

2 cloves Garlic, finely chopped

1 whole Chicken, 4 to 5 lbs, but into 8 pieces

1 tsp ground Allspice

1/2 tsp Turmeric

1 1/2 cups Chicken Stock or Water

1 dried Lime (optional, available at Middle Eastern Groceries)

Juice of 1 Lemon

Shopping list for Chili Sweet Potato Cubes

2 TB Olive Oil

1 tsp Chili Powder

Shopping list for Simple Greek Yogurt Sauce

1 cup Greek Yogurt

Juice & Zest from 1/2 Lemon

1 to 2 TB Olive Oil, depending on how creamy you want it.

Shopping list for Waldorf Salad

6 TB Mayo

1 TB Lemon Juice

1 cup Celery, thinly sliced OR use thinly sliced Radishes from this week’s share

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This Week's Box September 3rd-9th

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CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):

*Items in Box for 2

*Apples- Apples last much longer if they are placed loosely in the bin of your refrigerator. Wrapping them in brown paper from grocery sacks will also help to keep in the moisture of the apple. Keep apples slightly apart from each other. Lasts up to 2 months.

*Chives- Wrap in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 week.

*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. 

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.

Eggplant- Does fine left out in a cool room. Don't wash it, eggplant doesn't like any extra moisture around its leaves. For longer storage - place loose, in the crisper. Keeps 5-7 days.

Grapes- Store, unwashed, in your refrigerator's fruit drawer. They last up to a 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.

CucumberCucumbers can be wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room. Lasts up to a week in the fridge.

*Tomatoes- Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness, place in a paper bag with an apple.

Onions- Store in a cool dry place out of the light. Lasts 2-3 months.

*Potatoes- Store in a cool, dry, dark place. Should keep for a week or more easily. If you want to store them for longer, say 2 or 3 months, keep them between 45-55 degrees, again in a dry place out of the light.

2. THIS WEEK'S RECIPES

Shaved Zucchini Salad with Parmesan & Pine Nut

Chickpea, Eggplant, and Tomato Tarts

Chicken, Eggplant, Onion and Cherry Tomato Skewers with Chimichurri Sauce

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

Shopping list for Shaved Zucchini Salad with Parmesan & Pine Nut

1/3 cup Extra Virgin Olive Oil

2 TB fresh Lemon Juice

1/4 tsp dried crushed Red Pepper

1/4 cup Pine Nuts, toasted

Small wedge of Parmesan cheese

Shopping list for Chickpea, Eggplant, and Tomato Tarts

1/2 cup Extra-Virgin Olive Oil

1 Bay Leaf

3 Garlic cloves, minced

1/2 tsp Paprika

1/8 tsp ground Cumin

1 15 oz can of Chickpeas, rinsed and drained

6 Phyllo sheets 

Shopping list for Chicken, Eggplant, Onion and Cherry Tomato Skewers with Chimichurri Sauce

1 lb of Chicken meat, I used a combo of thigh and breast meat, cut into small chunks

1/2 cup Cilantro, same as with the Parsley

1 tsp dried Oregano

3 cloves Garlic

2 Green Onions, chopped

1/2 Serrano Pepper, seeds and veins removed

2 TB fresh Lemon Juice

1/2 cup Olive Oil

 

 

THIS WEEK'S BOX: JULY 17TH- JULY 23RD

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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

*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.

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 4-5 days.

*Peaches- Peaches are climacteric, which means they continue to ripen after picking and should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. After ripe, refrigerate as necessary to prevent spoiling. Will last up to 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. 

*Tomatoes - Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness, place in a paper bag with an apple.

Plums- Store ripe plums in the refrigerator. This will keep them in top shape and prevent fast deterioration. Place them in an open plastic bag - not a sealed one. Plums stored in the refrigerator will last two to four weeks.

Onion- Store in a cool dry place out of the light. Lasts 2-3 months.

*Potatoes- Store in a cool, dry, dark place. Should keep for a week or more easily. If you want to store them for longer, say 2 or 3 months, keep them between 45-55 degrees, again in a dry place out of the light.

2. THIS WEEK'S RECIPES

Roasted Potatoes with Lemon Verbena

Bubble and Squeak

Smashed Cherry Tomato and Plum Croissants

Fettuccine with Zucchini

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

Shopping list for: Roasted Potatoes with Lemon Verbena

Olive Oil

Shopping list for:  Bubble and Squeak

1 TB Butter

4 slices Bacon, chopped

Shopping list for:  Smashed Cherry Tomato and Plum Croissants

4 Croissants, split

3 TB Butter

2 TB Extra Virgin Olive Oil

Shopping list for: Fettuccine with Zucchini

4 TB Extra Virgin Olive Oil

1 cup Pine Nuts

1 lb fresh Fettuccine

1/2 cup grated Grana Padano or Parmesan cheese

Shopping list for all recipes:

8 TB Olive Oil

4 TB Butter

4 slices Bacon, chopped

1 cup Pine Nuts

1 lb fresh Fettuccine

1/2 cup grated Grana Padano or Parmesan 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.

THIS WEEK'S BOX: JUNE 26TH- JULY 2ND

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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

*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.

*Peaches- Peaches are climacteric, which means they continue to ripen after picking and should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. After ripe, refrigerate as necessary to prevent spoiling. Will last up to a week.  

*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 up to 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. 

*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.

*Zucchini - Store zucchini unwashed in a perforated or loosely closed plastic bag for up to one week. Don't wash or cut up the zucchini until ready to use. To freeze zucchini for later use, wash and cut into 1-inch chunks before freezing in a zipper-topped freezer bag.

Radish- Store radishes in a plastic bag in the crisper of the refrigerator and they should keep for at least a week. If your radishes have leaves attached, it is best to remove them, as they tend to leach moisture from the root.

Plums- Store ripe plums in the refrigerator. This will keep them in top shape and prevent fast deterioration. Place them in an open plastic bag - not a sealed one. Plums stored in the refrigerator will last two to four weeks.

*Beets- Cut the tops off to keep beets firm (be sure to keep the greens!) by leaving any top on the root vegetables draws moisture from the root, making them lose flavor and firmness. Beets should be washed and kept in an open container with a wet towel on top. Keeps for several weeks.

*Onion- Store in a cool dry place out of the light. Lasts 2-3 months.

Potatoes- Store in a cool, dry, dark place. Should keep for a week or more easily. If you want to store them for longer, say 2 or 3 months, keep them between 45-55 degrees, again in a dry place out of the light.

 

2. THIS WEEK'S RECIPES

Master Frittata

Roasted Potatoes and Radishes

Beet and Cabbage Borscht

Zucchini Chard Cakes

Peach & Plum Caprese Salad

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

Shopping list for: Master Frittata

3 tbsp olive oil

1/2 cup onions

8 eggs

1/2 cup Milk

Shopping list for: Roasted Potatoes and Radishes 

2 to 3 tablespoons olive oil

5 sprigs fresh thyme

Shopping list for: Beet and Cabbage Borscht

4 cups chicken stock

1 cup dry white wine

1 TB balsamic vinegar

Generous pinch of ground cumin

Unflavored yogurt or sour cream (about ½ cup)

Shopping list for: Zucchini Chard Cakes

Bunch of parsley

1 clove of garlic

1 egg

1 cup of flour

½ tsp salt

Splash of milk

2 Tb oil

Shopping list for: Peach & Plum Caprese Salad

Fresh Mozzarella

Handful of Basil leaves

Shopping list for all recipes:

Fresh Mozzarella

Handful of Basil leaves

Bunch of parsley

1 clove of garlic

1 egg

1 cup of flour

½ tsp salt

Splash of milk

9 T olive oil 

4 cups chicken stock

1 cup dry white wine

1 TB balsamic vinegar

ground cumin

Unflavored yogurt or sour cream (about ½ cup)

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.

This Week's Box: August 13th - 16th

Contents:

  1. In the box - and how to store it
  2. This week's Recipes
  3. Shopping Lists

1. In the box (in order of what to eat first):

  1. Plums - Store at room temperature until ripe. Then eat 'em! 1-2 days.
  2. Heirloom Tomatoes, Cherry Tomatoes, Roma Tomatoes - Leave at room temperature until they have reached desired ripeness - eat 'em! Last 1-4 days depending on ripeness to start.
  3. Charantais Melon (From Riverdog Farm) - Leave at room temperature until they have reached desired ripeness - eat 'em! Last 1-4 days depending on ripeness to start.
  4. Holey Chard - Store bagged in your refrigerator. Keeps 2-3 days.
  5. Summer Squash - Refrigerate in a plastic bag. Do not wash until ready to eat. Lasts 4-5 days
  6. Cucumber (From Terra Firma) - Wrap individually in a paper towel and then in a plastic bag in your crisper. Wash right before use. Keeps up to 5 days.
  7. Gypsy and green bell peppers - Store in a plastic bag in the crisper. Keeps 1-2 weeks.
  8. Lemon Verbena - Hang in a cool and dark place. As it dries it will keep longer. Keep 1-2 weeks
  9. White or yellow onions - Store in a cool dry place out of the light. Lasts 2-3 months.

2. This Week's Recipes (Links):

3. Shopping list for all recipes (assumes you have basic salt and pepper):

Shopping List for Chard and Saffron Tart
1 TB Butter
1 TB Olive Oil
2 cloves Garlic, finely chopped
3 Eggs
1.5 cups Milk or Cream
Large pinch Saffron Threads
1/2 tsp Lemon Peel or 1/4 tsp Orange Peel, grated OR use 1 TB finely chopped Lemon Verbena Leaves
3 TB Parmesan
Nutmeg to taste
1 TB Parsley, chopped
3 TB Pine Nuts

Shopping List for Peach Gelee

3 TB unflavored Powdered Gelatin
3/4 cup Sugar
2 1/2 cups Moscato d’Asti or other semisweet sparkling wine, such as Prosecco, chilled

Shopping List for Cucumber Salad

Zest from 1 Lemon
1 small Garlic clove, finely minced
1 cup plain Greek Yogurt Or drain some of your own homemade Yogurt
Olive Oil

Shopping List for Yeasted Tart Dough

1 tsp Active Dry Yeast (1/2 package)
Pinch Sugar
1 Egg, room temp
About 1 1/4 cups Unbleached White Flour, divided OR use 1/2 Eatwell Freshly Milled Whole Wheat Flour
3 TB Creme Fraiches

Shopping List for Three Sister Stew with Corn Dumplings

Stew Ingredients:
1/2 cup dried Anasazi Beans or Pinto Beans
1/2 cup dried Lima Beans
1/2 cup dried White Beans
1/2 cup dried Black Beans
1 TB Olive OIl
2 TB finely chopped Garlic
1 Jalapeno Chile, stemmed, seeded and finely chopped
2 tsp Cumin Seed
1/8 tsp Cayenne Pepper
2 tsp Chile Powder
3 ears of Corn (about 3 cups corn kernels)
1/2 cup Beer

Dumpling Ingredients:
1/2 cup Yellow Cornmeal
1/2 cup all-purpose Flour
2 tsp Baking Powder
1/2 tsp Sugar
1 Egg
1/3 cup Milk
1 TB unsalted Butter, melted
1/2 cup cooked fresh, thawed frozen, or drained canned Corn Kernels

 

This Week's Box: July 1st - 7th

Contents:

  1. In the box - and how to store it
  2. This week's Recipes
  3. Shopping Lists

 

1. In the box (in order of what to eat first): (Updated! Some Items have changed as of 2014.07.01)

  1. Roma Tomatoes - Leave at room temperature until tomatoes have reached desired ripeness - eat 'em! Last 1-4 days depending on ripeness to start.

  2. Early Girl Tomatoes - Leave at room temperature until tomatoes have reached desired ripeness - eat 'em! Last 1-4 days depending on ripeness to start.

  3. Fruit - Strawberries & peaches OR nectarines (depending on the incoming heat) - Discard any bruised or moldy strawberries. Place berries loosely in a shallow container, cover with plastic wrap and refrigerate. Keeps 2-3 days.

  4. Plums - Keep on the counter until ripe 1-4 days and eat when it's ready.

  5. Melon - Keep on the counter until ripe 1-4 days and eat when it's ready.

  6. Purslane - Put in a bag and store in the frige. Wash right before using. Keeps for 3-7 days.

  7. Summer Squash - Refrigerate in a plastic bag. Do not wash until ready to eat. Last 4-5 days.

  8. 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.

  9. Beets - Cut greens off and store the bulbs in a plastic bag in the refrigerator. Do not wash until ready to use. Keeps 2 weeks.

  10. Herbs:  Bay Leaves and Lemon Balm - To keep fresh put in a plastic bag with a slightly damp paper towel and leave in the frige, should last a week. To dry, hang bound upside down to let let dry using what you need as you go, should last 1-3 months.

  11. White Onions - Store in a cool dry place out of the light. Lasts 2-3 mo.

  12. Potatoes - Store in a cool, dry, dark place. Should keep for a week or more easily. If you want to store them for longer, say 2 or 3 months, keep them between 45-55 degrees, again in a dry place out of the light.

  13. Garlic - Store whole in a cool dry place around 55-60 degrees. Can last 3-5 months.

2. This Week's Recipes (Links):

3. Shopping list for all recipes (assumes you've got salt, pepper):

Shopping List for Couscous with Tomato and Onion:

3 TB Olive Oil

1 TB Tomato Paste

1/2 tsp Sugar

Scant 1 cup Couscous

Scant 1 cup boiling Chicken or Vegetable Stock

2 1/2 TB unsalted Butter


Purslane with Chopped Walnuts and Sumac:

A handful coarsely chopped Walnuts

Sumac

Olive Oil


Shopping List for All Recipes:

5 TB Olive Oil

1 TB Tomato Paste

1/2 cup Sugar

Scant 1 cup Couscous

Scant 1 cup boiling Chicken or Vegetable Stock

2 1/2 TB unsalted Butter

1 lb ground Turkey

1 Egg

1 tsp ground Cumin

1/2 tsp Cayenne 

About 6 1/2 TB Sunflower oil, for searing 

1/2 cup Sour Cream

2/3 cup Greek Yogurt

1 tsp grated lemon Zest

1 TB freshly squeezed Lemon Juice

1 TB Sumac, you might try finely chopped lemon balm instead

1/2 cup White Vinegar

Shopping List for Turkey with Zuccini Burgers with Green Onion and Cumin:

1 lb ground Turkey

1 Egg

1 tsp ground Cumin

1/2 tsp freshly ground Black Pepper

1/2 tsp Cayenne 

About 6 1/2 TB Sunflower oil, for searing 

For Sour Cream & Sumac Sauce

1/2 cup Sour Cream

2/3 cup Greek Yogurt

1 tsp grated lemon Zest

1 TB freshly squeezed Lemon Juice

1 1/2 TB olive oil

1 TB Sumac, you might try finely chopped lemon balm instead


Shopping List for Easy Pickled Beets:

1/2 cup White Vinegar

1/4 cup Sugar

This Week's Box: June 24th - 30th

Contents:

  1. In the box - and how to store it
  2. This week's Recipes
  3. Shopping Lists

 

1. In the box:

  1. Strawberries - Discard any bruised or moldy strawberries. Place berries loosely in a shallow container, cover with plastic wrap and refrigerate.

  2. Plums or Pluots - Store at room temperature until ripe. Then eat 'em!

  3. Kale - Store in the fridge, washing well before use.

  4. Carrots - Store in your crisper. 

  5. White Onions - Store in a cool dry place out of the light. 

  6. Summer Squash - Refrigerate in a plastic bag. Do not wash until ready to eat.

  7. Lettuce - Store in a plastic bag in your crisper

  8. Potatoes - {C}Store in a cool, dry, dark place. Should keep for a week or more easily. If you want to store them for longer, say 2 or 3 months, keep them between 45-55 degrees, again in a dry place out of the light.{C}

  9. Garlic - {C}Store whole in a cool dry place around 55-60 degrees. Can last 3-5 months.{C}

  10. Basil - {C}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.{C}

  11. Beets - {C}Cut greens off and store the bulbs in a plastic bag in the refrigerator. Do not wash until ready to use.{C}

  12. Herbs  Mint - {C}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.{C} 

  13. Rosemary - {C}Wrap in a damp paper towel and store in a plastic bag in the fridge.{C}

 

2. This Week's Recipes (Links):

3. Shopping list for all recipes:

Shopping List for Dino Kale and Mint Salad with Spicy Peanut Dressing

  1. 1 cup Walnuts, chopped
  2. Spicy Peanut Dressing
  3. 3 TB smooth natural Peanut Butter
  4. 3 TB Rice Wine Vinegar
  5. 1 TB Pomegranate Molasses
  6. 1 TB Soy Sauce
  7. 2 tsp fresh Ginger, peeled and minced
  8. 1 tsp Sesame Oil
  9. 1 tsp dried Red Chili Flakes

Shopping list for Roasted Beets and Carrots

  1. 1/4 cup red Wine Vinegar
  2. 3 TB Olive Oil

Shopping List for Provencal Summer Squash and Potato Gratin

  1. 1 TB Olive Oil
  2. 1/4 cup grated Manchego Cheese

Shopping list for All Recipes

  1. 1 cup Walnuts, chopped
  2. Spicy Peanut Dressing
  3. 3 TB smooth natural Peanut Butter
  4. 3 TB (<1/4 cup) Rice Wine Vinegar
  5. 1 TB Pomegranate Molasses
  6. 1 TB Soy Sauce
  7. 2 tsp fresh Ginger, peeled and minced
  8. 1 tsp Sesame Oil
  9. 1 tsp dried Red Chili Flakes
  10. 1/4 cup grated Manchego Cheese
  11. 1/4 cup red Wine Vinegar
  12. 4 TB Olive Oil

This Week's Box: June 10th - June 16th

Contents:

  1. In the box
  2. This week's Recipes
  3. Shopping list for all recipes

 

1. In the box:

  1. Collards - Refrigerate in a plastic bag. Do not wash until ready to use.

  2. Red kale - Store in the fridge, washing well before use.

  3. Radicchio - Refrigerate in a sealed plastic bag.

  4. Fennel - Store in a plastic bag in your fridge alongside celery and lettuces.

  5. Flowering sage - Wrap in a damp paper towel and store in a sealed plastic bag.

  6. Oregano - Wrap in a damp paper towel and store in a sealed plastic bag. 

  7. Tarragon - Wrap in a damp paper towel and store in a sealed plastic bag.

  8. Summer Squash - Refrigerate in a plastic bag, do not wash until ready to eat.

  9. Strawberries - Discard and bruised or moldy strawberries. Place berries loosley in a shallow container, cover with plastic wrap and refigerate.

  10. Green Tomatoes - Leave at room temperature until tomatoes have reached desired ripeness. Once ripe, place in plastic bag and refrigerate. Let warm to room temperature before eating.

  11. Lettuce - Store in a plastic bag in your crisper.

  12. Radishes - Store in crisper with tops removed.

  13. Turnips - Refrigerate in plastic bag.

  14. "Holy" Chard - Store bagged in your refrigerator.

  15. Potatoes - Store in a breathable container, in a cool, dark place. These can be stored for months if kept in a relatively dry, blacked-out container at 45-50 degrees.!

 

2. This Week's Recipes (Links):

  1. Ultimate "Eatwell Farm Fry-Up"
  2. "Whatever" Risotto
  3. Tarragon Chicken Salad

 

3. Shopping list for all recipes:

Shopping list for Ultimate "Eatwell Farm Fry-Up"

  • Green Tomatoes - sliced about 1/2” thick
  • 1 - 2 cups Cornmeal
  • 1 - 2 cups Flour
  • 2 Eggs beaten
  • Salt and Pepper

Shopping list for Tarragon Chicken Salad

  • Mayonnaise - enough to moisten the salad to the way you like it.

  • Slivered Almonds or Toasted Walnuts

  • Lemon Zest to taste

 

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Shopping list for "Whatever" Risotto

  • 1 Onion, diced
  • 1 or 2 Carrots, diced
  • 2 to 3  cloves of Garlic
  • Summer Squash, chopped to bite size
  • 1/2 to 1 bunch Chard or Kale, chopped
  • 2 cups Arborio Rice
  • 2 TB Butter 
  • 1 TB Olive Oil
  • 6-8 cups Chicken Stock (or some leftover Chicken Soup) or Vegetable Stock
  • 1/4 to 1/2 cup Milk or Cream
  • 1/2 cup White Wine
  • Parmesan Cheese

Shopping List for All Recipes:

  • 2 cups Cornmeal
  • 2 cups Flour
  • Salt and Pepper
  • 1 Onion
  • 2 Carrots
  • 2 cups leftover mashed potatoes
  • 4 eggs
  • 3  cloves of Garlic
  • 2 cups Arborio Rice
  • 2 TB Butter 
  • 1 TB Olive Oil
  • 6-8 cups Chicken Stock (or some leftover Chicken Soup) or Vegetable Stock
  • 1/2 cup Milk or Cream
  • 1/2 cup White Wine
  • Parmesan Cheese
  • Mayonnaise - enough to moisten the salad to the way you like it
  • Slivered Almonds or Toasted Walnuts 
  • Lemon Zest (to taste)

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