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):

Shady Lady or Roma Tomatoes and Heirloom 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.

Chard, Mizuna and Red Russian Kale - 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.

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

Parsley - Place in a glass with an inch of water in the fridge. Change water often. Can also be stored in a closed container in the fridge. Lasts up to one week.

Basil - 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.

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.  

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

Butternut Squash - Store in a cool, dark, well ventilated place. Many growers say winter squash get sweeter if they're stored for a week or so before eaten. 

 Roasted Pepper & Butternut Squash Soup 

Roasted Pepper & Butternut Squash Soup 

2. THIS WEEK'S RECIPES (LINKS):

Roasted Pepper & Butternut Squash Soup

Kohlrabi Carpaccio

Eatwell Farmhouse Kitchen's Variation on Letcho

Wheat Berry Salad

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

Shopping List for Roasted Pepper & Butternut Squash Soup:

2 cups Eatwell Farm Chicken Stock OR good Vegetable Broth

2 tsp Eatwell Farm Rosemary Salt

Juice and zest from 1/2 Lemon

1/4 tsp Red Pepper Flakes

1/4 cup Cream

1 TB Maple Syrup

Shopping List for Kohlrabi Carpaccio:

1 1/2 to 2 oz hard Goat Cheese

A few Sprigs of Thyme, coarsely chopped

1/2 Lemon

Extra Virgin Olive Oil

Shopping List for Eatwell Farmhouse Kitchen's Variation on Letcho:

1/2 cup uncooked Rice

1 cup Water or Chicken Stock

3 oz flavorful Sausage meat, if you have access to a good Hungarian Kolbasz great, if not use something like Chorizo

Paprika

Shopping List for Wheat Berry Salad:

2 cups Eatwell Farm Wheat Berries

1 TB Oil

1 clove Garlic, chopped

For the Dressing:

Zest from one Orange

1/4 to 1/2 cup fresh Orange Juice

1/4 cup Extra Virgin Olive Oil

Shopping List for All Recipes:

3 cups Eatwell Farm Chicken Stock OR good Vegetable Broth

2 tsp Eatwell Farm Rosemary Salt

1 lemon (for zest and juice)

1/4 tsp Red Pepper Flakes

1/4 cup Cream

1 TB Maple Syrup

1.5 to 2 oz hard Goat Cheese

A few Sprigs of Thyme, coarsely chopped

1/2 cup uncooked Rice

3 oz flavorful Sausage meat, if you have access to a good Hungarian Kolbasz great, if not use something like Chorizo

Paprika

2 cups Eatwell Farm Wheat Berries

1 clove Garlic, chopped

Zest from one Orange

1/4 to 1/2 cup fresh Orange Juice

1/2 cup Extra Virgin Olive Oil

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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