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):

*Items in Box for 2

Fennel- If used within a couple days, fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days, place in the fridge in a closed container with a little water.  

Chard- 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. Keeps 2-3 days.

*Spinach- Store in the bag, unwashed, in the crisper. Take out what you plan on using and wash as you go. Will last 3-5 days.

Radish- Store radishes in a plastic bag in the crisper of the refrigerator and they should keep for at least a week. If your radishes have leaves attached, it is best to remove them, as they tend to leach moisture from the root.

*Stir Fry Mix- These baby mixed greens can be stored by lining a storage container with paper towels, place the mixed greens on top, and cover with another layer of paper towels and lock the lid. Make sure there is plenty of space and the greens are not jam-packed in there. Will last up to one week.

*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- Place in an open container in the fridge or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks. 

*Leeks- Leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).  Will last at least 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.

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

Raisins-  Store in a cool, dry place out of direct sunlight. Refrigeration is recommended in hot environments. Should last several weeks.

*Apples- 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

Creamy Apple Cider Vinaigrette

Fresh Broccoli & Radish Salad with Apples & Raisins

Bottom Of The Box Bibimbap

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

Shopping list for Creamy Apple Cider Vinaigrette

3 TB Little Apple Vinegar, or whatever Apple Cider Vinegar you have at home

1 clove Garlic

3 TB Extra Virgin Olive Oil

4 TB Greek Yogurt

1 TB Dijon Mustard

1/2 tsp Salt

1/4 tsp freshly ground Pepper

Shopping list for Fresh Broccoli & Radish Salad with Apples & Raisins

1 batch Creamy Apple Cider Vinaigrette (recipe included)

Shopping list for Bottom Of The Box Bibimbap

1/4 cup Gochujang - Korean red pepper paste

1 TB Rice Vinegar

1 TB Toasted Sesame Oil

1 TB + 1 tsp toasted Sesame Seeds

2 Garlic cloves

2 cup White Rice

2 TB Sesame Oil

3 TB Olive Oil, divided

2 Carrots, cut into 3” matchsticks (or use butter squash from the box instead)

1 cup packed Pea Sprouts

4 Eggs

 

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.