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

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.

Melon - Leave at room temperature until they have reached desired ripeness - eat 'em! Lasts up to 4 days depending on ripeness to start.

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.

Eggplant - Eggplant 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.

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.

Cucumbers - Cucumbers can be wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room. Lasts up to a week in the fridge.

Grapes - Store, unwashed, in your refrigerator's fruit drawer. They last up to a week. Press, ferment juice and bottle, they last decades.

Lunchbox Peppers - 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.

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.

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.

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

2. THIS WEEK'S RECIPES

Basil Vinaigrette

Eggplant and Zucchini with Cucumber Yogurt Sauce

Chicken with Lunchbox Peppers

Cucumber Salad

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

Shopping list for: Basil Vinaigrette

1/2 cup Extra Virgin Olive Oil

1 1/2 TB Red or White Wine vinegar

1 small Shallot, peeled and sliced - I used a little bit of our onion

1 tsp Dijon Mustard

3/4 tsp Kosher or Flaky Salt

Shopping list for: Eggplant and Zucchini with Cucumber Yogurt Sauce

1/2 cup Yogurt

4 cloves Garlic

Shopping list for: Chicken with Lunchbox Peppers

1 Chicken, you can use a whole chicken or chicken pieces

Olive Oil

Eatwell Farm Rosemary Salt, or regular salt

Shopping list for: Cucumber Salad

1/3 cup White Wine Vinegar or Cider Vinegar

2 tsp Sugar

1 handful fresh Dill (optional)

1/2 tsp Fennel Seeds (optional)

Shopping list for all recipes:

1/2 cup Extra Virgin Olive Oil, a drizzle for the chicken