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):
Plum and Peaches or Nectarines - Store on a cool counter to room temperature or in the fridge if ripe. Eat as soon as they are ripe!
Serrano Peppers - Refrigerate sliced peppers in covered container for use within 1 to 2 days. To freeze, place in airtight containers or heavy-duty freezer bags. You can slice the peppers and remove the seeds and white membranes to make them less spicy. Chop up the peppers and freeze for later use. Peppers frozen at 0 degrees fahrenheit will last up to a year.
Lunchbox Peppers - Only wash them right before you plan on eating them as moisture decreases storage time. Store in a cool room to use in a couple of days, place in the crisper if longer storage is needed. Lasts up to 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.
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.
Italian 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.
Cucumbers - Cucumbers can be wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room. Lasts up to a week in the fridge.
Shady Lady or Roma Tomatoes plus Heirloom and Mixed Cherry 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.
Shallots - Store in a dark, cool, dry, well-ventilated place. Lasts up to one month. If placed in the refrigerator, shallots have a shorter storage life, up to two weeks.
White Onions - Store in a cool dry place out of the light. Lasts 2-3 months.
2. THIS WEEK'S RECIPES (LINKS):
Tomato and Pesto Pizza with Mozzarella
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):
Shopping List for Cheddar Zucchini Muffins:
1 1/4 cups Eatwell Farm Heirloom Flour
1/2 cup All-Purpose Flour
1 1/2 tsp Baking Powder
1 tsp Baking Soda
1/4 cup Butter, melted
1 Eatwell Farm Egg, lightly beaten
1 cup Milk
1 clove Garlic, minced
3/4 cup shredded Cheddar cheese
1/4 cup freshly grated Parmesan cheese
4 slices Bacon, cooked crisp and crumbled
Shopping List for Nigel's Pizza Dough:
2 cups Eatwell Farm Heirloom Flour
1 1/2 cups of All-Purpose Flour
1 1/2 cups of Milk
2 TB Olive Oil
1 tsp Salt
2 tsp Yeast
Shopping List for Tomato and Pesto Pizza with Mozzarella:
1 recipe Pizza Dough* (Nigel’s take on Bobby Flay’s Pizza Dough)
2 TB Extra Virgin Olive Oil
1 clove Garlic, finely chopped
1/2 to 3/4 cup Pesto, use your favorite recipe
1/2 small Red Onion (or try the Shallots), thinly sliced
3 oz Mozzarella Cheese, thinly sliced
18 Nicoise Olives or other small Black Olive, pits removed
Shopping List for Marcella Hazan's Tomato Sauce:
5 TB Butter
Shopping List for All Recipes:
3 1/4 cups Eatwell Farm Heirloom Flour
3 cups All-Purpose Flour
1 1/2 tsp Baking Powder
1 tsp Baking Soda
1/2 cup + 1 TB Butter
1 Eatwell Farm Egg, lightly beaten
2 cloves Garlic
3/4 cup shredded Cheddar cheese
1/4 cup freshly grated Parmesan cheese
4 slices Bacon, cooked crisp and crumbled
2 1/2 cups of Milk
4 TB Olive Oil
2 tsp Yeast
1 recipe Pizza Dough* (Nigel’s take on Bobby Flay’s Pizza Dough)
1/2 to 3/4 cup Pesto, use your favorite recipe
1/2 small Red Onion (or try the Shallots), thinly sliced
3 oz Mozzarella Cheese, thinly sliced
18 Nicoise Olives or other small Black Olive, pits removed
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.