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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):

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

Spinach - Store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.

Red Kale and 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. Do not wash until ready to use.

Beets - Cut the tops off to keep beets firm (be sure to keep the greens!) 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 contained with a wet towel on top. 

Celeriac - A delicious form of celery that is pretty new to people's kitchens. We sell an amazing amount at the farmers market each Saturday. At Whole Paycheck one of these can cost you as much as $7. Peel, chop and cook with potatoes, mash the lot with more butter and cream that 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.

Green Garlic - Store in your crisper. Best used within a week but may last a little longer.

Cabbage - Left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves before cooking.

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

Lemons and Blood Oranges (Twin Girls) - These lemons and mandarins may have a sticker on them as they are sold in markets and stores in the area. Sometimes our order is placed after they're individually labeled. They're organically grown in Fresno, CA by Twin Girls Farm.  Leave at room temperature until you're ready to eat them.

2. This Week's Recipes (Links):

Kale Pesto

Roasted Turnips, Beets on Farro with Kale Pesto

Saffron Prawns and Sauteed Spinach

Green Garlic Aioli

Celeriac Chips

 

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

Shopping List for Kale Pesto:

2 Cloves of Garlic you can also play with the Green Garlic here instead
1/4 to 1/2 cup of good Olive Oil
1/4 to 1/2 cup of Walnuts, toasted depending on how nutty you like it  You can also use Pine Nuts or Almonds
1/4 cup of grated Parmesan
1 tsp Eatwell Farm Lemon Salt

Shopping List for Roasted Turnips, Beets on Farro with Kale Pesto:

1/2 cup Farro
1 1/2 cups Eatwell Farm Chicken Stock
1/2 piece of Kombu Seaweed (this isn’t strictly necessary)
Good Oil
1/4 cup more or less to taste

Shopping List for Saffron Prawns and Sauteed Spinach:

1/2 lb good fresh Prawns, medium size.
1 to 2 tsp Saffron threads
1 to 2 tsp Eatwell Farm Lemon Salt
Glug of good Olive Oil

Shopping List for Green Garlic Aioli:

1 Whole Eatwell Farm Egg
1 pinch of Eatwell Farm Lemon Salt
Good Oil, Nigel used organic Grape Seed

Shopping List for Celeriac Chips:

1 tsp ground Cumin,
1 tsp Sweet Paprika
1/4 to 1/2 tsp Cayenne, depending on your preference for heat
1 tsp Celery Salt, or I used Celery Seed in stead plus 3/4 tsp Salt
3 TB good Oil

Shopping List for All Recipes:

2 Cloves of Garlic you can also play with the Green Garlic here instead
1 cup of good Olive Oil
1/4 to 1/2 cup of Walnuts, toasted depending on how nutty you like it  You can also use Pine Nuts or Almonds
1/4 cup of grated Parmesan
1 tsp Eatwell Farm Lemon Salt

1/2 cup Farro
1 1/2 cups Eatwell Farm Chicken Stock
1/2 piece of Kombu Seaweed (this isn’t strictly necessary)
1/4 cup more or less to taste Kale Pesto (see recipe in this week's newsletter)

1/2 lb good fresh Prawns, medium size.
1 to 2 tsp Saffron threads
1 to 2 tsp Eatwell Farm Lemon Salt

1 Whole Eatwell Farm Egg
1 pinch of Eatwell Farm Lemon Salt
Good Oil, Nigel used organic Grape Seed

1 tsp ground Cumin,
1 tsp Sweet Paprika
1/4 to 1/2 tsp Cayenne, depending on your preference for heat
1 tsp Celery Salt, or I used Celery Seed in stead plus 3/4 tsp Salt
 

 

 

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