Contents:

1. In the box - and how to store it
2. This week's Recipes
3. Shopping Lists

1. In the box (in order of what to eat first): (Updated! Some Items have changed as of 2014.07.01)

1. Roma Tomatoes - Leave at room temperature until tomatoes have reached desired ripeness - eat 'em! Last 1-4 days depending on ripeness to start.

2. Early Girl Tomatoes - Leave at room temperature until tomatoes have reached desired ripeness - eat 'em! Last 1-4 days depending on ripeness to start.

3. Fruit - Strawberries & peaches OR nectarines (depending on the incoming heat) - Discard any bruised or moldy strawberries. Place berries loosely in a shallow container, cover with plastic wrap and refrigerate. Keeps 2-3 days.

4. Plums - Keep on the counter until ripe 1-4 days and eat when it's ready.

5. Melon - Keep on the counter until ripe 1-4 days and eat when it's ready.

6. Purslane - Put in a bag and store in the frige. Wash right before using. Keeps for 3-7 days.

7. Summer Squash - Refrigerate in a plastic bag. Do not wash until ready to eat. Last 4-5 days.

8. 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.

9. Beets - Cut greens off and store the bulbs in a plastic bag in the refrigerator. Do not wash until ready to use. Keeps 2 weeks.

10. Herbs:  Bay Leaves and Lemon Balm - To keep fresh put in a plastic bag with a slightly damp paper towel and leave in the frige, should last a week. To dry, hang bound upside down to let let dry using what you need as you go, should last 1-3 months.

11. White Onions - Store in a cool dry place out of the light. Lasts 2-3 mo.

12. Potatoes - Store in a cool, dry, dark place. Should keep for a week or more easily. If you want to store them for longer, say 2 or 3 months, keep them between 45-55 degrees, again in a dry place out of the light.

13. Garlic - Store whole in a cool dry place around 55-60 degrees. Can last 3-5 months.

2. This Week's Recipes (Links):

• Couscous with Tomato and Onion

• Turkey & Zucchini Burgers with Green Onion and Cumin

• Purslane with Chopped Walnuts and Sumac

• Easy Pickled Beets

3. Shopping list for all recipes (assumes you've got salt, pepper):

Shopping List for Couscous with Tomato and Onion:

3 TB Olive Oil

1 TB Tomato Paste

1/2 tsp Sugar

Scant 1 cup Couscous

Scant 1 cup boiling Chicken or Vegetable Stock

2 1/2 TB unsalted Butter

Purslane with Chopped Walnuts and Sumac:

A handful coarsely chopped Walnuts

Sumac

Olive Oil

Shopping List for All Recipes:

5 TB Olive Oil

1 TB Tomato Paste

1/2 cup Sugar

Scant 1 cup Couscous

Scant 1 cup boiling Chicken or Vegetable Stock

2 1/2 TB unsalted Butter

1 lb ground Turkey

1 Egg

1 tsp ground Cumin

1/2 tsp Cayenne 

About 6 1/2 TB Sunflower oil, for searing 

1/2 cup Sour Cream

2/3 cup Greek Yogurt

1 tsp grated lemon Zest

1 TB freshly squeezed Lemon Juice

1 TB Sumac, you might try finely chopped lemon balm instead

1/2 cup White Vinegar

Shopping List for Turkey with Zuccini Burgers with Green Onion and Cumin:

1 lb ground Turkey

1 Egg

1 tsp ground Cumin

1/2 tsp freshly ground Black Pepper

1/2 tsp Cayenne 

About 6 1/2 TB Sunflower oil, for searing 

For Sour Cream & Sumac Sauce

1/2 cup Sour Cream

2/3 cup Greek Yogurt

1 tsp grated lemon Zest

1 TB freshly squeezed Lemon Juice

1 1/2 TB olive oil

1 TB Sumac, you might try finely chopped lemon balm instead

Shopping List for Easy Pickled Beets:

1/2 cup White Vinegar

1/4 cup Sugar