Contents:

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

1. In the box (in order of what to eat first):

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.

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.

Red or Green Mustard - 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.

Shady Lady and Roma Tomatoes - Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness, place in a paper bag with an apple.

Lunchbox and Hot Poblano Peppers - Only wash them right before you plan on eating them as wetness decreases storage time. Store in a cool room to use in a couple of days, place in the crisper if longer storage is needed.

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

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

Celery - Store in your crisper. 

Radish - Remove the greens (store separately) so they don't draw out excess moisture from the roots. Place them in an open container in the fridge with a wet towel placed on top. Lasts up to one week.

Summer Squash - Does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage. Do not wash until ready to eat. Lasts 4-5 days.

2. This Week's Recipes (Links):

Lazy Chiles Rellenos

Autumn Soup

Composed Salad

Creamy Lemon Mustard Vinaigrette

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

Shopping List for Lazy Chiles Rellenos:
3/4 cup Monterey Jack Cheese, grated
3 Eatwell Farm Eggs
1 cup whole Milk
1/4 tsp Paprika
Pinch of Cayenne

Shopping List for Autumn Soup:
1 to 2 cloves Garlic, minced
2 to 3 TB Butter or good Olive Oil, or a combo of the two is even better
1 Qt Eatwell Chicken Stock or 1 Qt good Veg Stock

Shopping List for Creamy Mustard Vinaigrette:

1 small Shallot, chopped
3/4 cup Olive Oil
1/4 cup fresh Lemon Juice
2 tsp Dijon Mustard
1 tsp Honey

Shopping List for All Recipes:

3/4 cup Monterey Jack Cheese, grated
3 Eatwell Farm Eggs
1 cup whole Milk
1/4 tsp Paprika
Pinch of Cayenne

1 to 2 cloves Garlic, minced
2 to 3 TB Butter or good Olive Oil, or a combo of the two is even better
1 Qt Eatwell Chicken Stock or 1 Qt good Veg Stock

1 small Shallot, chopped
3/4 cup Olive Oil
1/4 cup fresh Lemon Juice
2 tsp Dijon Mustard
1 tsp Honey