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

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.

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. 

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.

Lettuce - Keep damp in an airtight container in the fridge. Keeps for one week.

*Red 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. Wash well before use. Should last about a 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.

*Peaches -  Peaches are climacteric, which means they continue to ripen after picking and should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. After ripe, refrigerateas necessary to prevent spoiling. Will last up to a week.

Green Garlic - It is such a delight to have this back in our harvest shares. My favorite way to enjoy is to stir fry the chopped garlic in a skillet with some olive oil. Then stir in eggs for a delicious green garlic scrambled eggs. Store in the crisper. Will last at least a week.

*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.

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

*Lemon Verbena - Hang in a cool and dark place. As it dries it will keep longer. Keep 1-2 weeks Hang in a cool and dark place. As it dries it will keep longer. Keep 1-2 weeks

Spring Onion - Spring onions are onions harvested at the immature stage when they have just begun to form their bulb and are still green on top. Their flavor is a little milder since they haven't yet fully developed. Spring onions should be kept in a closed container, to prevent drying out, in the refrigerator and should last a couple of weeks.

 

2. THIS WEEK'S RECIPES

Turnip and Barley Soup

Turnip Green Chermoula

Steamed Broccoli and Crouton Salad

Butter-Glazed Roasted Radishes With Fresh Herbs

 

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

Shopping list for: Turnip and Barley Soup

• 3 tablespoons olive oil
• ½ Savoy cabbage, cut into 2-inch pieces and washed (6 cups)
• 2 carrots, peeled and cut into 1/2-inch pieces (1 cup)
• 1 pound potatoes, peeled and cut into 1/2-inch pieces (4 cups)
• ⅓ cup Eatwell Wheat Berries or pearl barley
• 8 cups light chicken stock

Shopping list for: Turnip Green Chermoula

• 1/2 cup Extra Virgin Olive oil
• 2 lemons
• 1 TB cumin
• 1 TB paprika
• 1 t red pepper flakes

Shopping list for: Steamed Broccoli and Crouton Salad

• 1 tablespoon good red wine vinegar
• 2 sprigs finely minced fresh flat-leaf parsley, stems and leaves
• 1 teaspoon Dijon mustard
• Pinch of sugar
• 1 small shallot, minced
• 3 tablespoons extra-virgin olive oil
• 1 cup home-made or purchased croutons

Shopping list for: Butter-Glazed Roasted Radishes With Fresh Herb

• 1 large bunch of radishes, without greens, halved or quartered so that all pieces are roughly the same size
• Extra-virgin olive oil, for drizzling
• Kosher salt
• 2 tablespoons unsalted butter
• Minced fresh tarragon and parsley leaves, for garnish

Shopping list for All Recipes

• 2 onions, peeled and cut into 1/2-inch pieces (2 cups)
• ½ Savoy cabbage, cut into 2-inch pieces and washed (6 cups)
• 2 carrots, peeled and cut into 1/2-inch pieces (1 cup)
• 1 pound potatoes, peeled and cut into 1/2-inch pieces (4 cups)
• ⅓ cup Eatwell Wheat Berries or pearl barley
• 8 cups light chicken stock
• Extra Virgin Olive Oil (1 cup)
• 2 lemons
• 1 TB cumin
• 1 TB paprika
• 1 t red pepper flakes
• 1 tablespoon good red wine vinegar
• 3 sprigs finely minced fresh flat-leaf parsley, stems and leaves
• 1 teaspoon Dijon mustard
• Pinch of sugar
• 1 small shallot, minced
• 1 cup home-made or purchased croutons
• 2 tablespoons unsalted butter
• 1 sprig of fresh tarragon

 

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.