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):

  1. Plums - Store at room temperature until ripe. Then eat 'em! 1-2 days.

  2. Peaches - Store at room temperature until ripe. Then eat 'em! 1-2 days.

  3. Strawberries - Discard any bruised or moldy strawberries. Place berries loosely in a shallow container, cover with plastic wrap and refrigerate. Keeps 2-3 days.

  4. Chard - Store bagged in your refrigerator. Keeps 2-3 days.

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

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

  7. Melon - Leave at room temperature until they have reached desired ripeness - eat 'em! Last 1-4 days depending on ripeness to start.

  8. Summer squash - Refrigerate in a plastic bag. Do not wash until ready to eat. Lasts 4-5 days.

  9. Lettuce - Store in a plastic bag in your crisper. Keeps for one week.

  10. Sage - Wrap in a damp paper towel and store in a plastic bag in the fridge. Keep about 1 week.

  11. Cabbage - Store in a bag in the fridge. Do not wash until ready to use. Keeps 6-8 days.

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

  13. Green bells - Store in a plastic bag in the crisper. Keeps 1-2 weeks.

  14. 2. This Week's Recipes (Links):

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

Shopping List for Hamburger Buns:

  1. 2 TB Yeast
  2. 1.5 cups of Milk
  3. 2 TB Sugar
  4. 2 cups Eatwell Flour
  5. 1 cup White Flour plus extra for board and kneading

Black Pepper Beef and Cabbage Stir Fry:

  1. 2 TB Vegetable Oil
  2. 4 cloves Garlic, chopped
  3. 1/2 LB ground Beef
  4. 2 TB Soy Sauce
  5. 1 tsp Cornstarch
  6. 1 tsp ground Black Pepper

Shopping List for Chard and Quinoa Pilaf:

  1. 1 TB Olive Oil
  2. 1 Onion, diced
  3. 3 cloves Garlic, minced
  4. 2 cups uncooked Quinoa, rinsed
  5. 1 cup canned Lentils, I would use the small dried french lentils that cook quickly rather than canned.
  6. 8 oz fresh Mushrooms, chopped
  7. 1 qt Eatwell Farm Chicken Stock or a good Vegetable Broth

Shopping List for All Recipes:

  1. 2 TB Yeast
  2. 1.5 cups of Milk
  3. 2 TB Sugar
  4. 2 cups Eatwell Flour
  5. 1 cup White Flour plus extra for board and kneading
  6. 2 TB Vegetable Oil
  7. 4 cloves Garlic, chopped
  8. 1/2 LB ground Beef
  9. 2 TB Soy Sauce
  10. 1 tsp Cornstarch
  11. 1 tsp ground Black Pepper
  12. 1 TB Olive Oil
  13. 1 Onion, diced
  14. 3 cloves Garlic, minced
  15. 2 cups uncooked Quinoa, rinsed
  16. 1 cup canned Lentils, I would use the small dried french lentils that cook quickly rather than canned.
  17. 8 oz fresh Mushrooms, chopped
  18. 1 qt Eatwell Farm Chicken Stock or a good Vegetable Broth

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