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

*Items in Box for 2

Melon - Leave at room temperature until they have reached desired ripeness - eat 'em! Last 1-4 days depending on ripeness to start.

*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.

Grapes- Store, unwashed, in your refrigerator's fruit drawer. They last up to a week.

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.

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.

*Radishes- Store radishes in a plastic bag in the crisper of the refrigerator and they should keep for at least a week. If your radishes have leaves attached, it is best to remove them, as they tend to leach moisture from the root.

*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.

*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

Essential Chopped Tomato/Serrano Salsa

Purple Plum Torte

Cold Cucumber Soup with Yogurt and Dill

Tartiflette Toastie

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

Shopping list for Essential Chopped Tomato/Serrano Salsa

12 or so sprigs of Cilantro

1 large clove Garlic

1 small White Onion

1 1/2 tsp fresh Lime Juice

Shopping list for Purple Plum Torte

1 cup All-Purpose Flour

1 tsp Baking Powder

1 cup granulated Sugar, plus 1 to 2 TB (depending on sweetness of plums)

1/2 cup (8 TB) unsalted Butter, softened

2 large Eggs

2 tsp fresh Lemon Juice

1 tsp ground Cinnamon

Shopping list for Cold Cucumber Soup with Yogurt and Dill

1 1/2 cups plain Greek Yogurt

3 TB fresh Lemon Juice

1 small Shallot, chopped

1 clove Garlic

1/3 cup loosely packed Dill

1/4 cup loosely packed Parsley

2 TB loosely packed Tarragon

1/2 cup Olive Oil, plus more for drizzling

1/2 Red Onion, finely chopped

Shopping list for Tartiflette Toastie

1 TB Olive Oil

2 slices Bacon or a slice of Cold Ham, cut into small strips

1 to 2 TB Heavy Cream or Creme Fraiche

1 large, thick slice Bread

3 to 4 thick slices (about 1 oz) semi-soft or semi-arid Cheese, such as Brie or Cheddar

Shopping list for all recipes: