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):

• Hamburger Buns
• Chard and Quinoa Pilaf
• Black Pepper Beef and Cabbage Stir Fry

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