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

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. Chard does well in a cup of water on the counter or fridge. Keeps 2-3 days.

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.

Purple Turnips - If the turnips came with tops (the leaves still on), and you plan on using the tops, cut off the leaves, bag them separately, and refrigerate the roots unwashed in a plastic bag. They should keep anywhere from 1 to 2 weeks in the refrigerator. Eat the leaves within 3 days.

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

Plums - These fruit are climacteric, which means they continue to ripen after picking and should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. After ripe, refrigerate as necessary to prevent spoiling. Will last up to a week.

Stir Fry Mix - Line 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.

Green Onions - Place in a jar filled with an inch or two of water. Stand onions in the jar, cover the whole thing with a plastic bag, and keep it in the fridge. Stored this way, they stay crisp for about a week.

Cabbage - Wrap cabbage in plastic wrap and keep it chilled in the refrigerator. An alternative to plastic would be placing it in a tightly-locking container that limits air flow. Properly stored, cabbage should last about a week.

Potatoes - Store potatoes in a cool, well ventilated place. Don't wash the potatoes before storing as dampness promotes early spoilage. Will last at least one week.

Garlic - Store whole in a cool dry place around 55-60 degrees. Can last 3-5 months.

2. THIS WEEK'S RECIPES

Nigel's Budwig Cream, Breakfast and Dinner

Tempeh with Shoyu Butter

Strawberry Salad

Pesto Potato Gratin

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

Shopping list for: Nigel's Budwig Cream, Breakfast and Dinner

1 part Flax Oil

2 parts Low Fat Cottage Cheese

For one serving we use 2 TB Flax Oil and 4 TB Cottage Cheese, combined in a bowl. Using an immersion blender we blend it all until the oil is completely emulsified.

2 TB whole Flax Seeds, freshly ground in a coffee grinder

Turmeric, honey, cinnamon, eggs, lemon juice or zest (all optional)

Shopping list for: Tempeh with Shoyu Butter

8 oz Tempeh

3 TB unsalted Butter

2 TB Shoyu

Scant 1 TB Brown Sugar

1 TB toasted Sesame Seeds

Shopping list for: Strawberry Salad

3/4 tsp Caraway Seeds, lightly toasted

1 1/2 TB natural Cane Sugar or Brown Sugar

1/4 tsp fine grain Sea Salt

3 TB Extra-Virgin Olive Oil

1/2 cup sliced Almonds, toasted

Zest form 1 Lemon

Shopping list for: Pesto Potato Gratin

2 TB Pine Nuts or Walnuts

1/2 cup Extra-Virgin Olive Oil

1/2 cup grated Parmesan

Shopping list for all recipes: