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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.

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