CONTENTS:

1. In the box - and how to store it

2. This week's Recipes

3. Shopping List

4. Link to Digital Copy of Newsletter

1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):

Melon from Riverdog Farm - Store on a cool counter to room temperature or in the fridge if ripe. Eat as soon as it is ripe! 

Small Red Slicer 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.

Holey Chard (a little bug bitten) AND Collard Greens or Red Russian Kale - 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.

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.

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.

Green Tomatoes - These can be stored in the fridge and will last up to two weeks. 

Tomatillos - If you are not going to use them immediately, leave the husks intact, wrapped around the fruit like little paper bags. Either store on the counter or in the refrigerator. They should never be stored in air-tight containers. They will keep well for several weeks to a month. They may also be frozen whole or sliced. 

Onions - Store in a cool dry place out of the light. Lasts 2-3 months.

Butternut Squash - Store in a cool, dark, well ventilated place. Many growers say winter squash get sweeter if they're stored for a week or so before eaten. 

2. THIS WEEK'S RECIPES (LINKS):

One Pan Pasta

Roasted Lunchbox Pepper Cream Cheese

Butternut Squash Enchiladas with Tomatillo Sauce

Fried Green Tomatoes

3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):

Shopping List for One Pan Pasta:

Shopping List for Roasted Lunchbox Pepper Cream Cheese:

Shopping List for Butternut Squash Enchiladas with Tomatillo Sauce:

Shopping List for Fried Green Tomatoes:

Shopping List for All Recipes:

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.