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):
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.
Eggplant - Eggplant does fine left out in a cool room. Don't wash it, eggplant doesn't like any extra moisture around its leaves. For longer storage - place loose, in the crisper. Keeps 5-7 days.
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.
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.
Nectarines and Plums - Store at room temperature until ripe — this usually takes 2 to 3 days. A ripe fruit will yield a bit when pressed gently. To speed up the ripening process, place in a paper bag and store at room temperature, out of direct sunlight. Storing ripe fruit in the crisper drawer will prolong its eating life — it should keep for up to a week when refrigerated.
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.
Purple Turnips - If the turnips came with tops (the leaves still on), and you plan on using the tops, cut off the leaves, bag them separately, and refrigerate the roots unwashed in a plastic bag. They should keep anywhere from 1 to 2 weeks in the refrigerator. Eat the leaves within 3 days.
Tomatillo - 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.
2. THIS WEEK'S RECIPES
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):
Shopping list for: Gazpacho
Splash of Sherry Vinegar
Splash of Olive Oil
Shopping list for: Chicken Verde
2 cloves Garlic, crushed
Water or some Eatwell Farm Chicken Stock
2 lb boneless/skinless Chicken meat, chopped into bite sized chunks
Oil
1 tsp Coriander powder
1 tsp Cumin powder
Pinch of Red Pepper Flakes
2 tsp Eatwell Farm Smoked Chili Salt
Shopping list for: Eggplant Sauce
1/2 to 3/4 cup Olive Oil
2 to 3 TB Butter
4 or more cloves Garlic
A couple of handfuls of Kalamata Olives, pitted
Eatwell Farm Thyme Salt
Oregano or another Herb (If you use Basil from this week's share, slice into thin little strips and add at the very end.)
1/2 to 3/4 cup Eatwell Farm Chicken Stock or Water
Toasted Pine Nuts and chopped Parsley (optional)
Shopping list for: Quick Pickled Turnips
1 large Carrot (optional)
1 cup Rice Vinegar
1/2 cup Sugar
Shopping list for: Don't Forget the Mezze
Optional items include: tahini, fresh garlic, feta cheese, sumac, lemon, olive oil, olives, ricotta, honey, walnuts, almonds, pistachios, or pita bread
Shopping list for all recipes:
Splash of Sherry Vinegar
6 cloves Garlic
2 lb boneless/skinless Chicken meat, chopped into bite sized chunks
1 tsp Coriander powder
1 tsp Cumin powder
Pinch of Red Pepper Flakes
2 tsp Eatwell Farm Smoked Chili Salt
1/2 to 3/4 cup Olive Oil; plus a Splash of Olive Oil and some for cooking Chicken
2 to 3 TB Butter
A couple of handfuls of Kalamata Olives, pitted
Eatwell Farm Thyme Salt
Oregano or another Herb
1/2 to 3/4 cup Eatwell Farm Chicken Stock or Water; plus some for the Chicken Verde
Toasted Pine Nuts and chopped Parsley (optional)
1 large Carrot (optional)
1 cup Rice Vinegar
1/2 cup Sugar
Optional items for Mezze include: tahini, fresh garlic, feta cheese, sumac, lemon, olive oil, olives, ricotta, honey, walnuts, almonds, pistachios, or pita bread
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.