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

Strawberries - Discard any bruised strawberries. Do not rinse until ready to eat. Strawberries don’t like to be wet. Do best in a paper bag in the fridge for up to a week. Check the bag for moisture every other day. Keeps 2-3 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. Keeps 2-3 days.

Cherry Tomatoes - Do not refrigerate until they are fully ripe. Allow them to ripen at room temperature. This will result in more flavorful, juicy tomatoes. Once fully ripe, place in a plastic bag and refrigerate. Will keep several days once ripe.

Celery - This is not an easy crop to grow. It requires constant water and fertility. We supply the water but the soil microfauna seems to have been able to keep up releasing nutrients as demanded by the crop. This is not an easy task. Store in your crisper. Should last up to a week.

Fennel - If used within a couple days, fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days, place in the fridge in a closed container with a little water.

Stir Fry Mix - These baby mixed greens can be stored by lining a storage container with paper towels, place the mixed greens on top, and cover with another layer of paper towels and lock the lid. Make sure there is plenty of space and the greens are not jam-packed in there. Will last up to one week.

Lunch Box 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.

Green Tomatoes - These can be stored in the fridge and will last up to two weeks.

Sweet Potatoes - Store in a cool, dark, well‐ventilated place. Never refrigerate ‐ sweet potatoes don't like the cold. Lasts up to 3 weeks if stored properly.

Fuji Apples (Hidden Star Orchards) - Apples last much longer if they are placed loosely in the bin of your refrigerator. Wrapping them in brown paper from grocery sacks will also help to keep in the moisture of the apple. Keep apples slightly apart from each other. Lasts up to 2 months.

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

2. THIS WEEK'S RECIPES

Fried Green Tomatoes

Pork Stir-Fry with Greens

Lunch Box Peppers, Sausage over Creamy Grits

Roasted Celery and Fennel Soup

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

Shopping list for: Fried Green Tomatoes

2 Eatwell Farm Eggs

1/2 cup of Milk

1 cup All-purpose Flour

1/2 cup Cornmeal (You can also order heirloom, freshly milled cornmeal from Hoppin Johns)

1/2 cup Bread Crumbs

1 qt Oil good for frying

Shopping list for: Pork Stir-Fry with Greens

1 lb Boneless Pork Shoulder

2 TB Vegetable Oil

1 1/2 TB minced Garlic

2 TB Soy Sauce

Juice of 1/2 Lime

1/4 cup Eatwell Farm Stock or Water, optional

1/2 cup chopped Scallions for garnish

Shopping list for: Lunch Box Peppers, Sausage over Creamy Grits

1/2 LB bulk Sausage; we used Italian style, it had a kick to it, spicy chorizo would be great too

1 - 2 cups Tomato Sauce (Hopefully you have your own)

Oil for the pan

1 cup Grits

1/2 to 1 cup Milk or Half and Half

Grated Cheddar to taste, I used about 1 cup

Shopping list for: Roasted Celery and Fennel Soup

4 large Garlic Cloves, not peeled

3 TB Olive Oil

3 medium Redskin Potatoes, peeled and cut into a 1 1/2" dice

6 cups Eatwell Farm Chicken Broth

1/2 cup Half and Half

2 tsp fresh Lemon Juice

Extra Virgin Olive Oil for drizzling

Shopping list for all recipes:

2 Eatwell Farm Eggs

1 1/2 cup of Milk