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):
Spinach - Store in the bag, unwashed, in the crisper. Take out what you plan on using and wash as you go. Will last several days.
Radish - This crop grows so fast it is hard to get the timing right to pick for your box. They are perfect for about four days so we hope the window fits right into the harvest this week. Store in the crisper with the tops removed.
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.
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.
Red Kale - These luscious green leaves are a great source of beta carotene, vitamin C, and calcium. The colder it gets, the more frost we have the darker the color in the leaves and the sweeter they become. Store in fridge and wash well. Should last about a week.
Red 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.
Broccoli and Romanesco - We are working hard to make sure to not send you any aphids but as we do not spray; it is difficult at times. Please wash the produce carefully and let us know if there are any problems. We always replace anything not up to snuff. Place Broccoli in an open container in the fridge or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks. Cut florets away from the core and soak in warm soapy water or salt water for 10 minutes to wash away any aphids. Florets can also be lightly boiled in salt water for a couple of minutes for this purpose. Rinse before preparing.
Onions - Store in a container in the crisper. Will last a couple of weeks.
Pomelo and Tangerines- Pomelos and Tangerines can be stored at room temperature for a couple of weeks or refrigerated for up to several weeks. Keep away from direct sunlight and heat.
Apples (Hidden Star Orchards) - Apples last much longer if they are placed loosely in the bin of your refrigerator. Wrapping them in brown paper from grocery sacks will also help to keep in the moisture of the apple. Keep apples slightly apart from each other. Lasts up to 2 months.
2. THIS WEEK'S RECIPES (LINKS):
Creamy Cannellini Soup with Arugula Pesto
Fusilli with Spinach, Cannellini Beans And Arugula Pesto
Fried Red Cabbage and Broccoli
Roasted Radishes with Balsamic Vinegar
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):
Shopping list for: One Pot Kale and Quinoa Pilaf
1 cup Quinoa
1 Meyer Lemon, zest end and juiced
1 TB Toasted Walnut Oil
3 TB toasted Pine Nuts
1/4 cup crumbled Goat Cheese
Shopping list for: Creamy Cannellini Soup with Arugula Pesto
2 cups cooked Cannellini Beans or if you can get them, Rancho Gordo Marcella Beans
2 cups Eatwell Farm Chicken Stock or good Vegetable Broth, maybe a bit more
3 cloves Garlic, minced
About 1 tsp Eatwell Farm Rosemary Salt
1/2 cup + 2 TB Olive Oil, divided
1/4 cup Parmesan, more if you like
1/4 Walnuts (optional)
Shopping list for: Fusilli with Spinach, Cannellini Beans And Arugula Pesto
Fusilli noodles
Shopping list for: Fried Red Cabbage and Broccoli
1/2 cup sliced celery
1/2 tsp coarsely chopped garlic
1/2 cup chicken broth
Shopping list for: Roasted Radishes with Balsamic Vinegar
2 TB Olive Oil
2 tsp Balsamic Vinegar
1/2 tsp Sea Salt or Kosher
Shopping List for all recipes
1 cup Quinoa
1 Meyer Lemon, zest end and juiced
1 TB Toasted Walnut Oil
3 TB toasted Pine Nuts
1/4 cup crumbled Goat Cheese
2 cups cooked Cannellini Beans or if you can get them, Rancho Gordo Marcella Beans
2 cups Eatwell Farm Chicken Stock or good Vegetable Broth; plus 1/2 cup chicken broth
3 cloves Garlic, minced; plus 1/2 tsp coarsely chopped
About 1 tsp Eatwell Farm Rosemary Salt
1/2 cup + 4 TB Olive Oil
1/4 cup Parmesan, more if you like
1/4 Walnuts (optional)
Fusilli noodles
1/2 cup sliced celery
2 tsp Balsamic Vinegar
1/2 tsp Sea Salt or Kosher
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.