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

*Items in Box for 2

*Strawberries- Refrigerate fresh strawberries in containers. Do not rinse until ready to eat. Strawberries don’t like to be wet. Keeps 2-3 days. Freeze in a zip-tight bag for longer storage.

*Zucchini - 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 4-5 days.

*Peaches- Peaches 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.

Collards- 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, collard greens, and chard do well in a cup of water on the counter or fridge. Do not wash until ready to use. Will last up to 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.

*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.

*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.

Plums- Store ripe plums in the refrigerator. This will keep them in top shape and prevent fast deterioration. Place them in an open plastic bag - not a sealed one. Plums stored in the refrigerator will last two to four weeks.

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

*Potatoes- Store in a cool, dry, dark place. Should keep for a week or more easily. If you want to store them for longer, say 2 or 3 months, keep them between 45-55 degrees, again in a dry place out of the light.

2. THIS WEEK'S RECIPES

Gallette au Chou French Cabbage Gallette

Easy French Ratatouille

Crispy Potato Cake with Garlic and Parsley

Plum Tarts with Honey and Black Pepper

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

Shopping list for: Gallette au Chou French Cabbage Gallette

7ozs thick cut smoked bacon

2 eggs

3 shallots

3 cloves garlic

7ozs plain flour

250ml milk

Shopping list for: Easy French Ratatouille

2 eggplants

3 bell peppers

1 ½ to 2 TB olive oil

3-4 garlic cloves

1 bay leaf

3-4 sprigs of thyme

Shopping list for: Crispy Potato Cake with Garlic and Parsley

6 garlic cloves

1 stick of butter

Shopping list for: Plum Tarts with Honey and Black Pepper

1 sheet frozen puff pastry (one 14-oz. package or half of 17.3-oz. package)

¼ cup sugar

1 tablespoon honey

Shopping list for all recipes:

13 garlic cloves