This Week's Box: May 18th - May 23rd
Contents:
In the box - and how to store it
This week's Recipes
Shopping List
Link to Digital Copy of Newsletter
1. In the box (in order of what to eat first):
Nectarines, Peaches OR Cherries - Store on a cool counter to room temperature or in the fridge if ripe. Eat as soon as they are ripe!
Lettuce - Keep damp in an airtight container in the fridge. Keeps for one week.
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.
Red Kale, Dino Kale and Green Mustard - 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.
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.
Spring Garlic - Store in your crisper. Best used within a week but may last a little longer.
Turnips - Cut the tops off to keep turnips (be sure to keep the greens!) by leaving any top on the root vegetables draws moisture from the root, making the lose flavor and firmness. Wash and keep in an open contained with a wet towel on top.
Fava Beans - Store favas in the refrigerator in a tightly sealed container. They'll last about a 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.
New potatoes - Store potatoes in a cool, well ventilated place. Don't wash the potatoes before storing as dampness promotes early spoilage.
2. This Week's Recipes (Links):
3. Shopping list for all recipes (assumes you have basic salt and pepper):
Shopping List for Spanakopita:
2 large Eatwell Farm Eggs
A little oil to sauté the Onion
1 cup crumbled Feta Cheese
1 tsp Eatwell Farm Rosemary Salt
1/2 tsp Sumac - or some Lemon Zest
1/4 tsp freshly grated Nutmeg
Phyllo Sheets, I used the organic whole wheat from Fillo Factory
Melted Butter for the Phyllo
Shopping List for Rice Pilaf:
2 cups Basmati or Jasmine Rice
1 TB Butter
1 TB Olive Oil
1 Qt Eatwell Farm Chicken Stock
1/4 tsp Coriander
1/4 tsp Cinnamon
Shopping List for Fava Bean Puree:
2 tsp Lemon Juice, you can add Zest too
1 TB crumbled Feta
1/2 tsp Eatwell Farm Smoked Chili Salt
1 TB chopped Parsley
1 1/2 TB Olive Oil
Shopping List for All Recipes:
2 large Eatwell Farm Eggs
1 cup crumbled Feta Cheese
1 tsp Eatwell Farm Rosemary Salt
1/2 tsp Sumac - or some Lemon Zest
1/4 tsp freshly grated Nutmeg
Phyllo Sheets, I used the organic whole wheat from Fillo Factory
Melted Butter for the Phyllo
2 cups Basmati or Jasmine Rice
1 TB Butter
1 Qt Eatwell Farm Chicken Stock
1/4 tsp Coriander
1/4 tsp Cinnamon
2 tsp Lemon Juice, you can add Zest too
1 TB crumbled Feta
1/2 tsp Eatwell Farm Smoked Chili Salt
1 TB chopped Parsley
6TB Olive Oil