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.

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

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.

Squash or Zucchini - 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.

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.

Peaches or 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.

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 (or Cherry Tomatoes) - 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

Turnip Fritters

Basil Yogurt Sauce

Roasted Cherry Tomatoes or Cabbage

Summer Squash Soufflé

Chard, Potato and Chickpea Stew

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

Shopping list for Turnip Fritters:

1 Egg

1/4 cup Flour

1/4 cup Panko or Bread Crumbs

1 tsp Salt, or Eatwell Farm Rosemary Salt

Oil for frying

Shopping list for Basil Yogurt Sauce:

1 cup Greek Yogurt

2 TB Olive Oil (optional, I just like the richness a tasty Olive Oil adds)

Zest from 1/2 Lemon, if you like, you can add some lemon juice as well, but I am aiming for a thicker sauce

Shopping list for Roasted Cherry Tomatoes or Cabbage:

Good Olive Oil

Salt and Pepper, Eatwell Rosemary Salt would be perfect

Shopping list for Summer Squash Soufflé:

1 TB Butter

1/4 cup Olive Oil

6 Eggs, separated

8 oz Gruyere Cheese, grate

1/4 cup Parsley, chopped

Shopping list for Chard, Potato and Chickpea Stew:

3 TB Olive Oil

1 tsp Paprika

1/4 tsp Turmeric

1/8 tsp Cayenne

2 cups drained and rinsed canned Chickpeas (one 19 oz can)

3 cups Eatwell Chicken Broth or Vegetable Stock

2 hard-cooked Eggs, cut into wedges

Shopping list for all recipes:

9 Eggs

1/4 cup Flour

1/4 cup Panko or Bread Crumbs

Eatwell Farm Rosemary Salt

Oil for frying; Good Oil for roasting; plus 5 TB Olive Oil; plus 1/4 cup Olive Oil