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):

Rainbow 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.

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.

Napa Cabbage - Left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off
outer leaves if they start to wilt. Cabbage might begin to loose its moisture after a
week , so, best used as soon as possible.

Summer Squash or Parsley - 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. Parsley can be placed in a glass with about an inch of water and stored in the fridge. Keeps for about a week.

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

Lunch Box 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. Lasts up to one week.

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

Red Kuri Squash - Store in a cool, dark, well ventilated place. Many growers say winter
squashes get sweeter if they’re stored for a week or so before eaten.

Oregano - Take off the wire band and stand upright in a glass of water in the fridge. Keeps for about one week (sometimes more).

Red Burger Onions - Store in a cool dry place out of the light. Lasts 2-3 months.

2. This Week's Recipes (Links):

Red Kuri Squash & Turnip Hash

Tomato & Pomegranate Salad

Malfatti

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

Shopping List for Red Kuri Squash & Turnip Hash:

1 Sweet Potato, peeled and diced - small
1 lb good Chorizo

Shopping List for Tomato & Pomegranate Salad:

1 clove Garlic, crushed
1/4 tsp ground Allspice
1 tsp White Wine Vinegar
2 tsp Pomegranate Molasses
2 TB Olive Oil, plus a little extra to drizzle at the end
6 oz Pomegranate Seeds

Shopping List for Malfatti:

1 TB Butter
1 Shallot, finely chopped
Pinch of grated Nutmeg
8 1/2 oz Ricotta Cheese
2 oz grated Parmesan
1 Eatwell Farm Egg + 1 Yolk
1 to 4 oz Semolina or All-Purpose Flour

Shopping List for All Recipes:

1 Sweet Potato, peeled and diced - small
1 lb good Chorizo

1 clove Garlic, crushed
1/4 tsp ground Allspice
1 tsp White Wine Vinegar
2 tsp Pomegranate Molasses
2 TB Olive Oil, plus a little extra to drizzle at the end
6 oz Pomegranate Seeds

1 TB Butter
1 Shallot, finely chopped
Pinch of grated Nutmeg
8 1/2 oz Ricotta Cheese
2 oz grated Parmesan
1 Eatwell Farm Egg + 1 Yolk
1 to 4 oz Semolina or All-Purpose Flour