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

*Items in Box for 2

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.

*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.

*Cucumber- 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.

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.

*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.

*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

Ridiculously Easy Pepper Dip

Potato Plum Dumplings

Shrimp with Creamed Corn and Feta

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

Shopping list for Ridiculously Easy Pepper Dip:

1 clove Garlic

1 package Cream Cheese

1/4 cup Mayonnaise

2 TB Lemon Juice

Shopping list for Potato Plum Dumplings:

2 Eggs

1/4 cup Farina

1 cup All-Purpose Flour, or as needed

12 1/4 cups White Sugar

1 stick of Butter

1 cup dry Bread Crumbs

Shopping list for Shrimp with Creamed Corn and Feta:

1 1/2 lb extra large peeled Shrimp (12 to 16 a pound)

3 Garlic cloves, finely grated or minced

5 TB Unsalted Butter

1/4 cup Heavy Cream

4 cups corn Kernels (from 6 to 7 ears corn)

1/2 cup crumbled Feta Cheese, more for serving

2 TB Extra-Virgin Olive Oil

2 tsp fresh Lemon Juice

Large dash of Worcestershire sauce

Dash of hot sauce, preferably Tobasco

1 bunch of Cilantro

Shopping list for All Recipes:

4 clove Garlic