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.
*Zucchini- Does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage. Do not wash until ready to eat. Lasts 4-5 days.
*Watermelon Daikon, Radish- Store daikon in a plastic bag in the crisper section of the refrigerator for up to 5 days.
Radishes- Remove the greens (store separately) so they don't draw out excess moisture from the roots. Place them in an open container in the fridge with a wet towel placed on top. 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.
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.
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.
*Peaches- Peaches are climacteric, which means they continue to ripen after picking and should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. After ripe, refrigerate as necessary to prevent spoiling. Will last up to a week.
*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.
*Onions- Store in a cool dry place out of the light. Lasts 2-3 months.
2. THIS WEEK'S RECIPES
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):
Shopping list for Green Pancakes
3/4 cup Flour
1 heaping TB Baking Powder
4 TB Unsalted Butter, melted
1 tsp ground Cumin
2/3 cup Milk
2 fresh Green Chiles, thickly sliced
Shopping list for Marinated Zucchini Salad
3 TB freshly squeezed Lemon Juice
1 Garlic Clove, crushed
3 Tb Extra Virgin Olive Oil
Shopping list for Caramelized Onion And Potato Hand Pies
1 1/2 cup All Purpose Flour, plus more for rolling
2 tsp Sugar
8 TB (1 stick) cold Unsalted Butter, cut into bits
1/2 cup Whole Milk Greek Yogurt
1 Tb Olive Oil
1 Tb Unsalted Butter
2 Tb Whole Milk Greek Yogurt
1 large Egg
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