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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