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

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.

Eggplant - 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.

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.

Grapes - Store, unwashed, in your refrigerator's fruit drawer. They last up to a week. Press, ferment juice and bottle, they last decades.

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.

Plums or Nectarines - Store at room temperature until ripe — this usually takes 2 to 3 days. A ripe fruit will yield a bit when pressed gently. To speed up the ripening process, place in a paper bag and store at room temperature, out of direct sunlight. Storing ripe fruit in the crisper drawer will prolong its eating life — it should keep for up to a week when refrigerated.

Watermelon - This vegetable is completely edible, including the rind. The entire watermelon can last up to a week on the kitchen counter and for two weeks in the refrigerator. Once cut, the melon will last several days refrigerated.

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.

Tomatillo - If you are not going to use them immediately, leave the husks intact, wrapped around the fruit like little paper bags. Either store on the counter or in the refrigerator. They should never be stored in air-tight containers. They will keep well for several weeks to a month. They may also be frozen whole or sliced.

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

2. THIS WEEK'S RECIPES

Greek Yogurt Panna Cotta with Strawberry-Rhubarb Sauce

Baked Shrimp with Tomatillos

Mediterranean Tian

Cucumber Watermelon Salad

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

Shopping list for: Greek Yogurt Panna Cotta with Strawberry-Rhubarb Sauce

1/4 lb Rhubarb, cut into 1/2" slices

1/4 cup Sugar

1 TB fresh Orange Juice

1 cup hulled and sliced Strawberries - about 6 oz with a few more for garnish

1 cup Whole Milk

1" piece of Vanilla Bean, split lengthwise

2 cups Plain drained Whole Milk Yogurt or Greek Whole Milk Yogurt

1/4 cup plus 2 TB sugar

1 1/2 tsp Powder unflavored Gelatin

Shopping list for: Baked Shrimp with Tomatillos

2 TB good Oil

1-2 Jalapeño chiles, seeded, minced

3 garlic cloves, thinly sliced

1/2 cup clam juice OR 1/4 cup Water

1 lb Shrimp, cleaned, deveined

1 cup Cotija Queso Seco Cheese

1/4 cup chopped Cilantro

Lime Juice

Shopping list for: Mediterranean Tian

1 TB Olive Oil

2 cloves Garlic

1 Red Bell Peppers, thinly sliced or several Lunchbox Peppers

1 tsp Fennel Seeds

1 tsp chopped fresh Rosemary

1 tsp chopped fresh Thyme

1/4 cup Dry Red Wine

2 TB Tomato Paste

Pinch of Sugar

1/4 cup freshly grated Parmesan Cheese

1/4 cup ground Almonds

Extra Rosemary and Thyme, to sprinkle

Shopping list for: Cucumber Watermelon Salad

1 Scallion, green part only, thinly sliced

1 TB White Wine Vinegar

Shopping list for all recipes: