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

*Strawberries- Discard any bruised strawberries or freeze and use in a smoothie. Do not rinse until ready to eat. Strawberries don’t like to be wet. Keeps 2-3 days.

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.

*Collards- 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. Do not wash until ready to use. Will last 3-5 days.

*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.

Turnips- Remove the greens (store separately) same as radishes and beets, store them in an open container with a moist cloth.

Green Garlic- Wrap the green garlic in a damp paper towel and place it in a plastic bag. Should last 5-7 days. 

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

*New Potatoes- Store potatoes in a cool, well-ventilated place. Don't wash the potatoes before storing as dampness promotes early spoilage. Will last at least 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.

*Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.

*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.  

2. THIS WEEK'S RECIPES

Savory Oatmeal with Greens and Yogurt

Gingered Collard Greens

Turnips Tzatziki

New Potatoes

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

Shopping list for Savory Oatmeal with Greens and Yogurt

For the toasted Oat and Nut Topping:

1/4 cup Oats

1/4 cup slivered, raw Almonds

1/4 cup Pumpkin Seeds

1/4 cup Hemp Seed or Sunflower Seeds

1 tsp Extra Virgin Olive Oil

For the Oatmeal:

1/2 cup Oats

Salt and Pepper

1 TB Extra Virgin Olive Oil

Pinch of crushed Red Pepper

Plain full fat Yogurt, preferable Bulgarian Yogurt, for garnish

Shopping list for Gingered Collard Greens

2 TB minced Garlic

2 TB minced fresh Ginger

Vegetable Oil, enough for sautéing 

Shopping list for Turnips Tzatziki

A splash of Apple Cider Vinegar (I use the vinegar we offer as an extra item from Little Apple)

A good glug of Olive Oil

2 TB of Yogurt, I used Greek Yogurt because that is what I had.

Shopping list for New Potatoes

2 TB Butter

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.