In the box - and how to store it
This Week's Recipes
Link to Digital Copy of Newsletter
1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):
*Items in Box for 2
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. Keeps 2-3 days.
*Garlic Chives- Store in the refrigerator, wrapped in plastic. Should last 3-5 days.
Spinach- Store in the bag, unwashed, in the crisper. Take out what you plan on using and wash as you go. Will last 3-5 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.
*Bok Choy- Store in a plastic bag in the fridge up to one week. Don’t forget to use the ribs!
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.
Radishes- Store radishes in a plastic bag in the crisper of the refrigerator and they should keep for at least a week. If your radishes have leaves attached, it is best to remove them, as they tend to leach moisture from the root.
*Lettuce- Keep damp in an airtight container in the fridge. Keeps for one week.
Broccoli- Place in an open container in the fridge or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.
*Pomegranates- Keeps up to a month stored on a cool counter.
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.
*Butternut 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.
2. THIS WEEK'S RECIPES
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT AND PEPPER):
Shopping list for Gratineed Crespelle With Spinach & Butternut Filling:
3/4 cup + 2 TB Flour
2 3/4 cup Whole Milk
2 TB Butter, for making the crespelle
Pinch of Nutmeg
2 1/2 TB Unsalted Butter
1/4 tsp Cayenne
3/4 cup Gruyere Cheese
Shopping list for Marinated Lentils With Crunchy Vegetables
1 large Onion, quartered through root end
2 Bay Leaves
1 1/2 cubs Black Beluga or French Green Lentils, rinsed, picked through
1/4 cup Olive Oil
1 tsp Coriander Seeds
1/2 tsp Cumin Seeds
3 TB Sherry Vinegar or Red Wine Vinegar
4 Scallions, thinly sliced
1 cup Parsley and or Mint Leaves
1 cup thinly sliced Celery Hearts and leaves
Shopping list for Dark Leafy Greens:
2 TB Olive Oil
2 oz Salt Pork or Slab Bacon
Pinch of Red Pepper Flakes
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.