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

Plums - Store on a cool counter to room temperature or in the fridge if ripe. Eat as soon as they are ripe!

Small Red Slicer Tomatoes and Cherry 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.

Serrano Peppers - Refrigerate sliced peppers in covered container for use within 1 to 2 days. To freeze, place in airtight containers or heavy-duty freezer bags. You can slice the peppers and remove the seeds and white membranes to make them less spicy. Chop up the peppers and freeze for later use. Peppers frozen at 0 degrees fahrenheit will last up to a year.

Lunchbox Peppers - Only wash them right before you plan on eating them as moisture 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.

Parsley - Place in a glass with an inch of water in the fridge. Change water often. Can also be stored in a closed container in the fridge. Lasts up to one week.

Summer Squash or Cucumbers - 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. Cucumbers can be wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room. Lasts up to a week in the fridge.

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.

Lemon Verbena: This makes the most delicious tea or you can use it to flavor ice cream. It dries very quickly so it make look a little shriveled when it gets to you. It is just as good fresh as dried. Hang it in a cool dry place out of the light if you want to keep it for latter.

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

2. THIS WEEK'S RECIPES (LINKS):

Thai Inspired Chicken or Tofu with Green Curry Coconut Sauce

Tarator

Gemelli with Blistered Cherry Tomatoes, Chickpeas, and Smoked Paprika

Harissa

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

Shopping List for Thai Inspired Chicken or Tofu with Green Curry Coconut Sauce:

1 whole Bruce or for a vegetarian version use at least 1 lb of Tofu

4 TB good Oil

1 or 2 cloves of Garlic

2 TB Fish Sauce

2 cans of Coconut Milk

1 TB Green Curry Paste, more or less to taste

Shopping List for Tarator:

1 Lb Plain Yogurt

3-4 cloves Garlic

2-3 TB of crushed Walnuts (optional)

1 bunch fresh Dill

Oil

Shopping List for Gemelli with Blistered Cherry Tomatoes, Chickpeas, and Smoked Paprika:

2 TB Olive OIl

1 clove Garlic, minced

1/2 tsp Smoked Paprika

1/4 tsp Red Pepper Flakes

1 TB chopped fresh Marjoram, I am making it with our fresh Basil instead

1 15 oz can of Chickpeas, rinsed and drained

8 oz Gemelli pasta

1 cup crumbled Feta Cheese

Shopping List for Harissa:

2 fat cloves Garlic

2 oz Shallots - or use the onion from this weeks share

1 tsp Caraway Seeds

1 tsp Coriander seeds

1/4 cup Olive Oil

Shopping List for All Recipes: