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

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 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.

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.

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.

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.

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

Steak and Cabbage and Potatoes with Parsley

Stir Fry Greens

Basil, Balsamic, Chickpea and Kale Salad

Summer Fruit Galette

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

Shopping list for: Steak and Cabbage and Potatoes with Parsley

Steak; your choice of cut and quantity, but it should be one that cooks well in a skillet or fry pan

Eatwell Lavender Salt

8 TB Butter, divided

Shopping list for: Stir Fry Greens

1 TB Safflower Oil

2 tsp peeled and minced fresh Ginger

Shopping list for: Basil, Balsamic, Chickpea and Kale Salad

1/4 cup Balsamic Vinegar

2 TB Extra Virgin Olive Oil

2 TB pure Maple Syrup

2 - 15oz cans Chickpeas, drained and rinsed

1/2 cup dried Cranberries

1 cup diced Red Onion OR you could use just a bit of finely chopped onion from this week's share along with some of the greens finely chopped

1/2 cup lightly Salted Almonds, roughly chopped

1 Avocado, cubed

Shopping list for: Summer Fruit Galette

1 Eatwell Farm Pastry Dough, or one of your own, divided and rolled out to about 9"

2 cups of chopped fruit, use a mix of Strawberries, Peaches or Plums

2 TB Sugar

Juice form 1/2 Lemon

1 Egg

1 TB Heavy Cream

Sugar for sprinkling over the crust

Shopping list for all recipes: