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.

Watermelon or other 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.

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.

Tomatillos - If you are not going to use them immediately, leave the husks intact, wrapped around the fruit like little paper bags. Either store on the counter or in the refrigerator. They should never be stored in air-tight containers. They will keep well for several weeks to a month. They may also be frozen whole or sliced.

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

2. THIS WEEK'S RECIPES

Chilled Avocado, Tomatillo, and Cucumber Soup with Saffron Lime Ice

Ricotta Hotcakes

Shrimp with Lunchbox Peppers over Grits

Southern Baked Summer Squash

Watermelon Coconut Ice Cream

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

Shopping list for: Chilled Avocado, Tomatillo, and Cucumber Soup with Saffron Lime Ice

Juice of 2 limes

1/4 tsp Saffron threads; soaked in 1/4 cup warm water for 20 minutes

1 tsp unrefined Sugar

1 tsp Hungarian or Spanish Paprika, toasted

4 cloves Garlic, peeled

1 Jalapeño Chile

3 ripe Avocado, peeled and pitted

1/2 cup loosely packed cilantro leaves

1 tsp dried Oregano

1/4 tsp ground Nutmeg

Juice of 1 lime

2 tsp light Miso

Cayenne Pepper (optional)

1/3 cupslivered Almonds Toasted and very coarsely crushed for garnish

Shopping list for: Ricotta Hotcakes

1/2 lb Ricotta Cheese

3 TB Parmesan, grated

4 oz Milk

2 Eggs, separated

3 oz Self-Rising Flour

5 TB Butter, for frying

2 TB Olive Oil

1/2 clove Garlic, crushed

1/2 TB Balsamic Vinegar

2 oz Baby Spinach

1 oz Pine Nuts, toasted and chopped

Shopping list for: Shrimp with Lunchbox Peppers over Grits

1 to 3 TB Olive Oil

1/2 lb Andouille Sausage, chopped into small chunks, you can remove the skins if you like

1 - 2 cloves Garlic, chopped

1 TB Butter

1 lb uncooked Large Shrimp, deveined

1/2 cup Eatwell Chicken Stock

Cream, optional

Chopped Parsley for garnish

Shopping list for: Southern Baked Summer Squash

1/2 cup dry Bread Crumbs

2 Eatwell Farm Eggs

1/4 cup Butter, melted

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

1/4 cup Butter, melted

1/4 cup dry Bread Crumbs

Shopping list for: Watermelon Coconut Ice Cream

2 cups fresh Watermelon Juice

1 can Coconut Milk

6 1/2oz of Sugar

6 large Eatwell Egg Yolks

Zest from 1/2 Lemon

Shopping list for all recipes:

Juice of 3 limes