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):

  1. Plums - Store at room temperature until ripe. Then eat 'em! 1-2 days.
  2. Heirloom Tomatoes, Cherry Tomatoes, Roma Tomatoes - Leave at room temperature until they have reached desired ripeness - eat 'em! Last 1-4 days depending on ripeness to start.
  3. Charantais Melon (From Riverdog Farm) - Leave at room temperature until they have reached desired ripeness - eat 'em! Last 1-4 days depending on ripeness to start.
  4. Holey Chard - Store bagged in your refrigerator. Keeps 2-3 days.
  5. Summer Squash - Refrigerate in a plastic bag. Do not wash until ready to eat. Lasts 4-5 days
  6. Cucumber (From Terra Firma) - Wrap individually in a paper towel and then in a plastic bag in your crisper. Wash right before use. Keeps up to 5 days.
  7. Gypsy and green bell peppers - Store in a plastic bag in the crisper. Keeps 1-2 weeks.
  8. Lemon Verbena - Hang in a cool and dark place. As it dries it will keep longer. Keep 1-2 weeks
  9. White or yellow onions - Store in a cool dry place out of the light. Lasts 2-3 months.

2. This Week's Recipes (Links):

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

Shopping List for Chard and Saffron Tart
1 TB Butter
1 TB Olive Oil
2 cloves Garlic, finely chopped
3 Eggs
1.5 cups Milk or Cream
Large pinch Saffron Threads
1/2 tsp Lemon Peel or 1/4 tsp Orange Peel, grated OR use 1 TB finely chopped Lemon Verbena Leaves
3 TB Parmesan
Nutmeg to taste
1 TB Parsley, chopped
3 TB Pine Nuts

Shopping List for Peach Gelee

3 TB unflavored Powdered Gelatin
3/4 cup Sugar
2 1/2 cups Moscato d’Asti or other semisweet sparkling wine, such as Prosecco, chilled

Shopping List for Cucumber Salad

Zest from 1 Lemon
1 small Garlic clove, finely minced
1 cup plain Greek Yogurt Or drain some of your own homemade Yogurt
Olive Oil

Shopping List for Yeasted Tart Dough

1 tsp Active Dry Yeast (1/2 package)
Pinch Sugar
1 Egg, room temp
About 1 1/4 cups Unbleached White Flour, divided OR use 1/2 Eatwell Freshly Milled Whole Wheat Flour
3 TB Creme Fraiches

Shopping List for Three Sister Stew with Corn Dumplings

Stew Ingredients:
1/2 cup dried Anasazi Beans or Pinto Beans
1/2 cup dried Lima Beans
1/2 cup dried White Beans
1/2 cup dried Black Beans
1 TB Olive OIl
2 TB finely chopped Garlic
1 Jalapeno Chile, stemmed, seeded and finely chopped
2 tsp Cumin Seed
1/8 tsp Cayenne Pepper
2 tsp Chile Powder
3 ears of Corn (about 3 cups corn kernels)
1/2 cup Beer

Dumpling Ingredients:
1/2 cup Yellow Cornmeal
1/2 cup all-purpose Flour
2 tsp Baking Powder
1/2 tsp Sugar
1 Egg
1/3 cup Milk
1 TB unsalted Butter, melted
1/2 cup cooked fresh, thawed frozen, or drained canned Corn Kernels