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):

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. Chard does well in a cup of water on the counter or fridge. Keeps 2-3 days.

Collard Greens - 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. Collards do well in a cup of water on the counter or fridge. Keeps 2-3 days.

Basil Tips - 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.

Lunchbox and Gypsy Peppers - Only wash them right before you plan on eating them as wetness decreases storage time. Store in a cool room to use in a couple of days, place in the crisper if longer storage is needed.

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

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

Melon - Leave at room temperature until it has reached desired ripeness - eat it! Lasts 1-4 days depending on ripeness to start.

Oregano - Place upright in 1 in of water in a glass. Keeps in the fridge for up to one week.

Summer Squash - 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.

Cherry 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.

Tomatoes - Slight seconds with possible sunburn or under-ripe. Store on the counter and eat as soon as they're ripe.

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

2. This Week's Recipes (Links):

Zucchini Patties Served with Roasted Pepper Labneh

Braised Balsamic Chicken with Tomatoes and Swiss Chard

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

Shopping List for Zucchini Patties:

1 large Eatwell Egg, beaten to blend    
1/3 cup Panko
Vegetable Oil (for frying; about 1.5 cups)

Shopping List for Rasted Pepper Labneh:

1 tsp fresh Lemon Juice
1/2 tsp Honey
2 cups Labneh (Lebanese strained yogurt)

Shopping List for Basalmic Chicken with Tomatoes and Swiss Chard:

4 bone-in, skin-on chicken thighs, trimmed of excess fat and skin
1 TB Olive Oil
2 tsp Tomato Paste
1 - 2 cloves Garlic, minced
1/2 tsp Anchovy Paste
1 cup Eatwell Farm Chicken Stock
1/4 cup Dry Red Wine
Pinch of Red Pepper Flakes
1 tsp dried Thyme
1 Bay Leaf
1/2 cup Balsamic Vinegar

Shopping List for All Recipes:

1 large Eatwell Egg  
1/3 cup Panko
Vegetable Oil (for frying; about 1.5 cups)

1 tsp fresh Lemon Juice
1/2 tsp Honey
2 cups Labneh (Lebanese strained yogurt)

4 bone-in, skin-on chicken thighs, trimmed of excess fat and skin
1 TB Olive Oil
2 tsp Tomato Paste
1 - 2 cloves Garlic, minced
1/2 tsp Anchovy Paste
1 cup Eatwell Farm Chicken Stock
1/4 cup Dry Red Wine
Pinch of Red Pepper Flakes
1 tsp dried Thyme
1 Bay Leaf
1/2 cup Balsamic Vinegar

 

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