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CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

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

*Items in Box for 2

Chard- 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. Keeps 2-3 days.

* Garlic Chives- Store in the refrigerator, wrapped in plastic. Should last 3-5 days.

* 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.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.

* Plums- Plums should be stored at room temperature until ripe. After ripe, refrigerate as necessary to prevent spoiling. Will last up to 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.

* 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.

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.

* Potatoes- Store potatoes in a cool, well-ventilated place. Don't wash the potatoes before storing as dampness promotes early spoilage. Will last at least 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.

Raisins- Store in a cool, dry place out of direct sunlight. Refrigeration is recommended in hot environments. Should last several weeks.

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

2. THIS WEEK'S RECIPES

Farfalle with Chard and Pesto

Open Faced Tomatoes, Pesto, Mozzarella Sandwich

Cabbage & Potato Casserole

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

Shopping list for Farfalle with Chard and Pesto

1 1/2 to 2 cups  Farfalle pasta

4 cloves of Garlic

1 tsp Olive Oil or Organic Canola Oil

1/4 cup raw Cashews

1-2 TB Extra Virgin Olive Oil

Coarsely grated Parmesan, to taste

Shopping list for Open Faced Tomatoes, Pesto, Mozzarella Sandwich

1/4 cup grated Parmigiano-Reggiano

1/2 cup Olive Oil

4 Garlic cloves

1/4 cup Pine Nuts

Shopping list for Poblano Stuffed with Cheddar and Chicken

1 to 2 TB Butter

2 oz Bacon or Pancetta or 4 oz bulk Country Sausage

1/2 cup heavy Cream, Half and Half or Broth

1 tsp Coarse Grain or Country Mustard

1/2 cup freshly shredded melting Cheese (Gruyere, Swiss or Gouda)

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