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.
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.
*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.
*Broccoli- Place in a breathable container or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.
Turnips- Remove the greens (store separately) same as radishes and beets, store them in an open container with a moist cloth.
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.
*Spring 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.
*Cherries- cherries in the fridge as soon as possible, preferably wrapped in a plastic bag. Wash them with cold water just before eating. Lasts in fridge up to 10 days. Can last in freezer up to 6 months.
2. THIS WEEK'S RECIPES
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):
Shopping list for Salmon with Parsley Sauce
4 tsp Capers
1/3 cup Extra Virgin Olive Oil
2 lbs Salmon Fillets, cut in 6 portions
1 TB fresh Lemon Juice
Shopping list for “Creamed” Collard Greens with Peanut Butter and Chiles
1 cup dried Shrimp
4 Scotch Bonnet or Habanero Chiles, stemmed, seeded, and finely chopped
1 1/2 medium Yellow Onions, (1 roughly chopped, 1/2 sliced into 1/4” thick rings)
1 Tomato, cored, seeded and roughly chopped - Since we don’t have ripe tomatoes yet I would use a little bit of my house made canned sauce
4 TB High Temp Vegetable Oil, the recipe calls for Red-Palm, but I would use Coconut instead
2 TB Tomato Paste - since I am planning on using my sauce I would skip this ingredient and cook my sauce down a bit
1/2 cup Natural Peanut butter
Kosher Salt and freshly ground Black Pepper
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