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.

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, 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 and/or Nectarines - 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.

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

2. THIS WEEK'S RECIPES

Thora's Cooked Tomatoes

Roasted Tomato Soup

Lunchbox Pepper Poppers

Basil Vinaigrette

Southern Baked Summer Squash

Indian Spiced Chicken Pitas

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

Shopping list for: Thora's Cooked Tomatoes

Sunflower or Safflower Oil (you want to use an oil that doesn't have much flavor)

Knob of Butter (1 or 2 TB)

Shopping list for: Roasted Tomato Soup

Oil

Garlic

Shopping list for: Lunchbox Pepper Poppers

6 oz Goat Cheese

1/4 cup Ricotta Cheese

1 tsp fresh Thyme leaves, chopped OR Eatwell Farm Thyme Salt

1/2 cup Panko Breadcrumbs

2 TB unsalted Butter, melted

Shopping list for: Basil Vinaigrette

1/2 cup Extra Virgin Olive Oil

1 1/2 TB Red or White Wine vinegar

1 tsp Dijon Mustard

Shopping list for: Southern Baked Summer Squash

3/4 cup dry Bread Crumbs

1/2 cup chopped Onion

2 Eatwell Farm Eggs

1/2 cup Butter, melted

1 TB White Sugar (OK, almost all good ingredients!)

Shopping list for: Indian Spiced Chicken Pitas

1 lb boneless, skinless Chicken Breasts, trimmed

1 1/2 tsp Garam Masala, divided

3/4 cup Plain Yogurt

1 TB chopped fresh Cilantro or Mint

2 tsp Lemon Juice

4 6" Whole-Wheat Pitas, warmed

1 cup shredded Romain Lettuce

1/4 cup thinly sliced Red Onion

Shopping list for all recipes: