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):

Pea Shoots - Pea shoots are the leaves and tendrils of pea plants. Place them inside a brown paper bag, or wrap them with paper towel, and place in the crisper drawer of your refrigerator. They should last 2 to 3 days.

Spinach - Store in the bag, unwashed, in the crisper. Take out what you plan on using and wash as you go. Will last several days.

Green Mustard - Do not be afraid these are very easy to prepare and are delicious. I remove the stems and slice thinly. In a skillet with some olive oil and a little garlic stir fry the stems. Add the torn apart leaves, stir and cover for 60 seconds. Stir in a little Maple syrup and serve immediately. This all takes just a couple of minutes... Trust me! Store in the Fridge will last 3 days.

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.

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

Bok Choy - This crunchy and tasty bok choy is amazing sautéed and adds a little something special to a soup or stir-fry. Store in a plastic bag in fridge up to one week. Don’t forget to use the ribs!

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. Collard greens do well in a cup of water on the counter or fridge. Do not wash until ready to use. Will last 3-5 days.

Savoy 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. 

Broccoli  - We are working hard to make sure to not send you any aphids but as we do not spray; it is difficult at times. Please wash the produce carefully and let us know if there are any problems. We always replace anything not up to snuff. Place Broccoli in an open container in the fridge or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks. Cut florets away from the core and soak in warm soapy water or salt water for 10 minutes to wash away any aphids. Florets can also be lightly boiled in salt water for a couple of minutes for this purpose. Rinse before preparing.

Daikon - Cut the top off the Daikon to help keep moisture in the roots, store  in a closed container in the fridge and they should last for up to two weeks if not more. A wet paper towel can also be placed in the container to help maintain humidity and keep the roots from wilting.

Onions - Store in a container in the crisper. Will last a couple of weeks.

Pomelo - Pomelos can be stored at room temperature for a couple of weeks or refrigerated for up to several weeks. Keep away from direct sunlight and heat.

Apples (Hidden Star Orchards) - 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.  

2. THIS WEEK'S RECIPES (LINKS):

For My English Husband - Sausage Rolls

Savoy Cabbage Gratin

Lorraine's Omelette

Slow Cooker Adobo Chicken with Bok Choy

Gingered Collard Greens

Pea Shoot and Arugula Salad - A Note From Lorraine

3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):

Shopping list for: For My English Husband - Sausage Rolls

1 pack frozen Puff Pastry

3/4 to 1 lb of good, bulk Sausage Meat, nothing too spicy, I used an Italian style

2 Eatwell Farm Eggs

Egg and a splash of milk for egg wash if desired

Shopping list for: Savoy Cabbage Gratin

1 clove Garlic, chopped

1 1/2 tsp chopped fresh Thyme, plus sprigs

1/4 tsp Nutmeg

1 TB Flour

1 cup Heavy Whipping Cream

3/4 cup shredded aged Gouda Cheese

1/2 cup fresh Bread Crumbs

Shopping list for: Lorraine's Omelette

2 Eatwell Farm Eggs

Splash of Cream

Mushrooms (or whatever filling you desire)

Shopping list for: Slow Cooker Adobo Chicken with Bok Choy

4 cloves Garlic, smashed

2/3 cup Apple Cider Vinegar

1/3 cup Soy Sauce

1 TB Brown Sugar

1 Bay Leaf

8 skinless, bone-in Chicken Thighs*

2 tsp Paprika

Shopping list for: Gingered Collard Greens

2 TB minced Garlic

2 TB minced fresh Ginger

Vegetable Oil, enough for sautéing

Shopping list for: Pea Shoots and Arugula Salad

Juice and zest of one Lemon

2 TB Rice Vinegar

1 tsp honey

6 TB Vegetable Oil

Shopping list for all recipes

1 pack frozen Puff Pastry

3/4 to 1 lb of good, bulk Sausage Meat, nothing too spicy, I used an Italian style

5 Eatwell Farm Eggs

2 Splashes of milk

5 cloves Garlic; plus 2 TB of minced

1 1/2 tsp chopped fresh Thyme, plus sprigs

1/4 tsp Nutmeg

1 TB Flour

1 cup Heavy Whipping Cream

3/4 cup shredded aged Gouda Cheese

1/2 cup fresh Bread Crumbs

Mushrooms (or whatever filling you desire)

2/3 cup Apple Cider Vinegar

1/3 cup Soy Sauce

1 TB Brown Sugar

1 Bay Leaf

8 skinless, bone-in Chicken Thighs*

2 tsp Paprika

2 TB minced fresh Ginger

6 TB Vegetable Oil; plus enough for sautéing

Juice and zest of one Lemon

2 TB Rice Vinegar

1 tsp Honey

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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