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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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