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):
Plums, Peaches OR Apriums - Store on a cool counter to room temperature or in the fridge if ripe. Eat as soon as they are ripe!
Apricots - These delicious little cuties are from our friend Bill Crepps at Everything Under the Sun in Winters. His fruit is no longer certified organic because of the paperwork load and expense. These make a great afternoon snack! Store them at room temperature and eat 'em as soon as they're ripe.
Summer Squash - 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.
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.
Spinach - Store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.
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.
Turnips OR broccoli - 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. Broccoli: Broccoli - Place in an open container in the fridge or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.
Fava Beans - Store favas in the refrigerator in a tightly sealed container. They'll last about a week.
Rosemary - To keep green: wrap in a damp paper towel and store in a plastic bag in the fridge. Lasts one week or more. To dry, leave bound around the stems and hang - last 2 weeks to a month.
New potatoes - Store potatoes in a cool, well ventilated place. Don't wash the potatoes before storing as dampness promotes early spoilage.
Garlic - Use fresh or dry for long term use. This can be stored in a dry, cool area.
2. This Week's Recipes (Links):
3. Shopping list for all recipes (assumes you have basic salt and pepper):
Shopping List for Courgette Omelet:
1/2 cup Olive Oil
1 lb Sweet Onions, finely sliced
3 Eatwell Farm Eggs
2 TB finely chopped Parsley
Shopping List for Basil Vinaigrette:
1/4 cup Extra Virgin Olive Oil
1 1/2 TB Champagne Vinegar
Pinch of crushed Red Pepper
Shopping List for Garlic Crusts:
1/2 “ thick slices of fresh Baguette or 2 to 3 day-old Country Loaf
Olive Oil
Shopping List for Fish en Papillotte:
Fish
3/4 cup Miso, red would be nicer with salmon, white better with a sole or other lighter fish
1/2 cup Soy Sauce
2 TB Oil, Toasted Sesame will add more flavor
2 TB Mirin or Lemon or Lime Juice
Shopping List for Mussels and Spinach Gratin:
2 lbs of Mussels, soaked in water with a handful of coarse sea salt, cleaned, and bearded
1/2 cup dry White Wine
4 TB butter
1 TB Flour
1 cup Whipping Cream
Dried Breadcrumbs
Shopping List for All Recipes:
1 cup Olive Oil
1 lb Sweet Onions, finely sliced
3 Eatwell Farm Eggs
2 TB finely chopped Parsley
1 1/2 TB Champagne Vinegar
Pinch of crushed Red Pepper
1/2 “ thick slices of fresh Baguette or 2 to 3 day-old Country Loaf
Fish
3/4 cup Miso, red would be nicer with salmon, white better with a sole or other lighter fish
1/2 cup Soy Sauce
2 TB Oil, Toasted Sesame will add more flavor
2 TB Mirin or Lemon or Lime Juice
2 lbs of Mussels, soaked in water with a handful of coarse sea salt, cleaned, and bearded
1/2 cup dry White Wine
4 TB butter
1 TB Flour
1 cup Whipping Cream
Dried Breadcrumbs
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.