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

Summer Squash- 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.

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.

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.

Peaches or Nectarines and Plums - Store at room temperature until ripe — this usually takes 2 to 3 days. A ripe fruit will yield a bit when pressed gently. To speed up the ripening process, place in a paper bag and store at room temperature, out of direct sunlight. Storing ripe fruit in the crisper drawer will prolong its eating life — it should keep for up to a week when refrigerated.

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.

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.

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.

Tomatoes - Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness, place in a paper bag with an apple.

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

2. THIS WEEK'S RECIPES

Zucchini and Rice Filo Pie

Baba Ganouj

Roasted Tomato Sauce

Stir Fry Potato Curry

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

Shopping list for: Zucchini and Rice Filo Pie

1/3 cup Long-grain White Rice

2 1/2 oz Hard Goat Cheese or Mature Cheddar, grated

2 large Eatwell Farm Eggs, lightly beaten

2 TB Olive Oil

A handful of Dill, chopped (I am using Basil instead)

A good handful of Flat-Leaf Parsley; chopped

8 oz of Filo Pastry,

5 TB unsalted Butter

Shopping list for: Baba Ganouj

Juice from one good sized Lemon

1/2 cup Tahini

1/2 cup finely chopped Parsley

1/2 cup finely minced Scallion, optional

1 TB Olive Oil

Shopping list for: Roasted Tomato Sauce

Good Olive Oil

Eatwell Farm Rosemary or Thyme Salt

Shopping list for: Stir Fry Potato Curry

2 TB good Vegetable Oil

1 Green Chile, seeded and finely chopped

1 - 1" piece of Ginger, peeled and chopped

1 tsp Garam Masala

1/2 tsp Mustard Seeds

1/2 tsp ground Cumin

1/4 tsp ground Turmeric

3 Cardamom Pods, bashed

1 cup plain full-fat Yogurt

1 1/2 TB Tomato Paste

A small bunch of Cilantro, coarsely chopped

A small handful of Almonds, cashews or pistachios, toasted and chopped

Shopping list for all recipes: