1. In the box - and how to store it
  2. This week's Recipes
  3. Shopping Lists

1. In the box (in order of what to eat first):

Arugula - Wash and dry well. Wrap with a damp paper towel and store in a glass container in the fridge. Lasts up to 5 days.

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.

Plums or grapes - Store grapes, unwashed, in your refrigerator's fruit drawer. They last up to a week. Let plums ripen on the counter. Then eat them! Lasts 2 to 3 days.

Lemon balm - Trim the ends and place in a glass with some water. Leave at room temp and change the water whenever it gets cloudy. It should keep for about 4 days.

Celery - Store in your crisper. 

Lunch Box and Gypsy Peppers - Only wash them right before you plan on eating them as wetness decreases storage time. Store in a cool room to use in a couple of days, place in the crisper if longer storage is needed.

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.

Roma or shady lady 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.

Cherry 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.

Melon - Leave at room temperature until it has reached desired ripeness - eat it! Lasts 1-4 days depending on ripeness to start.

Radishes - Remove the greens (store separately) so they don't draw out excess moisture from the roots. Place them in an open container in the fridge with a wet towel placed on top. Lasts up to one week.

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

2. This Week's Recipes (Links):


Roasted Pepper/ Tomato Soup


Shaved Summer Vegetables

Savory Zucchini Chard Muffins

Roast Pork With Roasted Pepper Sauce

3. Shopping list for all recipes (assumes you have basic salt and pepper):

Shopping List for Roasted Pepper/Tomato Soup:

Cream to taste, start with maybe 1/4 cup and add more if you like
Rosemary, finely minced to garnish

Shopping List for Shaved Summer Vegetables:

1 part Sherry Vinegar
2 parts good Olive Oil

Shopping List for Savory Zucchini Chard Muffins:

3 TB Butter
5 slices Bacon, diced
1 tsp minced Garlic
3 Eatwell Farm Eggs
1 cup all-purpose Flour
1 tsp Baking Powder
3/4 cup finely shredded Swiss Cheese

Shopping List for Roast Pork with Roasted Pepper Sauce:

1 Pork Roast, with a good amount of fat
Sour Cream

Shopping List for All Recipes:

1/4 cup or more of cream

Rosemary, finely minced for garnish

Sherry Vinegar

Good Olive Oil

3 TB Butter

5 Slices of Bacon

1 tsp Minced Garlic

3 Eatwell Farm Eggs

1 Cup All-Purpose Flour

1 tsp Baking Powder

3/4 Cup Finely Shredded Swiss Cheese

1 Pork Roast

Sour Cream