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

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

Peaches or Nectarines and Plums - Store on a cool counter to room temperature or in the fridge if ripe. Eat as soon as they are ripe!

Lunchbox 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.

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. Do not wash until ready to eat. Lasts 4-5 days.

Italian 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.

Cucumbers - 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.

Shady Lady, Heirloom, and Mixed 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.

White Onions - Store in your crisper. Best used within a week but may last a little longer.

2. THIS WEEK'S RECIPES (LINKS):

Baked Chicken with Lunchbox Pepper Sauce

Summer Risotto

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

hopping List for Baked Chicken with Lunchbox Pepper Sauce:

1 Chicken, cut into pieces

1/2 bottle of White Wine

Sour Cream, about 1/3 cup

Shopping List for Summer Risotto:

1 cup Arborio Rice

2 TB Olive Oil

2 TB Butter

1 qt Eatwell Farm Chicken Stock

1/2 lb Italian Sausage

Splash of White Wine

Cream

Parmesan Cheese

Shopping List for All Recipes: