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.

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.

Eggplant (or Lunch Box Peppers) - Does fine left out in a cool room. Don't wash it, eggplant doesn't like any extra moisture around its leaves. For longer storage - place loose, in the crisper. Keeps 5-7 days.

Radishes - Store radishes in a plastic bag in the crisper of the refrigerator and they should keep for at least a week. If your radishes have leaves attached, it is best to remove them, as they tend to leach moisture from the root.

Lunch Box Peppers (or Eggplant) - 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.

Pomegranate (Twin Girls) - Keeps up to a month stored on a cool counter.

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.

Butternut 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. Should last several months.

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

2. THIS WEEK'S RECIPES

Arugula, Apple & Pomegranate Salad

Butternut Squash & Red Pepper Soup

Soup for A Cold

Green Tomato Pie

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

Shopping list for: Arugula, Apple & Pomegranate Salad

1 Lemon

2 1/2 TB Apple Cider Vinegar

1 TB Honey

6 TB Extra Virgin Olive Oil

Goat Cheese, crumbled

Shopping list for: Butternut Squash & Red Pepper Soup

4 cloves of Garlic, still in their peels

1/4 cup Olive Oil

1 tsp Smoked Paprika

1/4 tsp Red Pepper Flakes

8 cups of Vegetable Stock or Water

1/2 cup Pecans, roughly chopped and toasted

Chives, for garnish

Shopping list for: Soup for A Cold

2 Qts Eatwell Chicken Stock

Oil for sautéing

2-4 cloves of Garlic, finely minced

1 large or a couple medium/small Carrots, diced small

1 Bay Leaf

1/2 tsp Turmeric

1 1/2 inch piece of Ginger, grated (optional)

Shopping list for: Green Tomato Pie

1 1/2 cups Sugar

5 TB All-Purpose Flour

1 tsp ground Cinnamon

1 TB Cider Vinegar

Pastry for a Double Crust 9" Pie (The Eatwell Heirloom Pastry Dough would be perfect!)

1 TB Butter

Shopping list for all recipes: