1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):

Melon from Terra Firma - Store on a cool counter to room temperature or in the fridge if ripe. Eat as soon as it is ripe!

Roma and Heirloom 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.

Chard and Red Russian 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.

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

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.

Tomatillos - If you are not going to use them immediately, leave the husks intact, wrapped around the fruit like little paper bags. Either store on the counter or in the refrigerator. They should never be stored in air-tight containers. They will keep well for several weeks to a month. They may also be frozen whole or sliced.

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

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

2. THIS WEEK'S RECIPES (LINKS):

Fettuccine in Butter Sage Sauce

Fish in Cascabel-Tomatillo Pipian

Roasted Stuffed Spaghetti Squash

Valencian Chickpea and Chard Soup

3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):

Shopping list for Fettuccine in Butter Sage Sauce:

1 pound Fettuccine

1 1/2 sticks of butter (12 tablespoons), or more to taste

1 cup Grana Padano or Parmigiano-Reggiano cheese, grated

Shopping list for Fish in Cascabel-Tomatillo Pipian:

2 oz dried Cascabel Chiles, stemmed and seeded

3/4 cup hulled raw Pumpkin Seeds

1 tsp Cinnamon

5 Black Peppercorns, preferably freshly ground

3 Cloves, preferably freshly ground

2 1/2 cups Fish Broth or Water

2 TB Vegetable Oil

2 lb boneless, skin-on Fish Fillets, (sea bass, snapper or halibut are good choices), cut into 6 servings

Shopping list for Roasted Stuffed Spaghetti Squash:

1lb good sausage, flavor of your choice. We use Fatted Calf Breakfast

Parmesan cheese for topping.

Shopping list for Valencian Chickpea and Chard Soup:

1/2 pound (about 1 1/3 cups) chickpeas, rinsed and soaked for 4 to 6 hours or overnight in 1 quart water

2 tablespoons extra virgin olive oil

2 to 4 garlic cloves (to taste), minced

1 teaspoon fresh thyme leaves

2 tablespoons chopped flat-leaf parsley

2 to 3 teaspoons sweet paprika, to taste

Optional enrichment: 2 egg yolks

3 to 4 tablespoons fresh lemon juice

1 to 1 1/2 cups cooked rice

Shopping list for All Recipes: