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
*Strawberries- Discard any bruised strawberries or freeze and use in a smoothie. Do not rinse until ready to eat. Strawberries don’t like to be wet. Keeps 2-3 days.
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.
*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. Kale, collard greens, and chard do well in a cup of water on the counter or fridge. Do not wash until ready to use. 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.
Turnips- Remove the greens (store separately) same as radishes and beets, store them in an open container with a moist cloth.
Green Garlic- Wrap the green garlic in a damp paper towel and place it in a plastic bag. Should last 5-7 days.
Lettuce- Keep damp in an airtight container in the fridge. Keeps for one week.
*New Potatoes- Store potatoes in a cool, well-ventilated place. Don't wash the potatoes before storing as dampness promotes early spoilage. Will last at least 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.
*Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.
*Fennel- If used within a couple days, fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days, place in the fridge in a closed container with a little water.
2. THIS WEEK'S RECIPES
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):
Shopping list for Savory Oatmeal with Greens and Yogurt
For the toasted Oat and Nut Topping:
1/4 cup Oats
1/4 cup slivered, raw Almonds
1/4 cup Pumpkin Seeds
1/4 cup Hemp Seed or Sunflower Seeds
1 tsp Extra Virgin Olive Oil
For the Oatmeal:
1/2 cup Oats
Salt and Pepper
1 TB Extra Virgin Olive Oil
Pinch of crushed Red Pepper
Plain full fat Yogurt, preferable Bulgarian Yogurt, for garnish
Shopping list for Gingered Collard Greens
2 TB minced Garlic
2 TB minced fresh Ginger
Vegetable Oil, enough for sautéing
Shopping list for Turnips Tzatziki
A splash of Apple Cider Vinegar (I use the vinegar we offer as an extra item from Little Apple)
A good glug of Olive Oil
2 TB of Yogurt, I used Greek Yogurt because that is what I had.
Shopping list for New Potatoes
2 TB Butter
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