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

Strawberries - Discard any bruised strawberries. Do not rinse until ready to eat. Strawberries don’t like to be wet. Do best in a paper bag in the fridge for up to a week. Check the bag for moisture every other day. Keeps 2-3 days.

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.

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.

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 - 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.

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

Stomp and Go's

Italian Sausage and Eggplant Casserole

Béchamel Sauce

Tomato and Cream Cheese Turnovers

Roasted Salsa Verde

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

Shopping list for: Stomp and Go's

Flour, about 1/2 cup

Baking Soda, about 2 pinches

Grated Garlic

Lemon Zest

Parsley and Cilantro

Sunflower Oil for Frying, about 2 inches in a pan

Shopping list for: Italian Sausage and Eggplant Casserole

1 tsp Olive Oil

2 Garlic Cloves, minced

1 LB Italian Sausage, casings removed OR use Bulk sausage

1 can diced Tomatoes, undrained OR use the Red Tomatoes from your share

Béchamel Sauce - recipe included

1 cup shredded Italian Blend Cheese

Shopping list for: Béchamel Sauce

4 TB Butter

3 TB All-purpose Flour

3 cups HOT Milk

1/2 tsp grated Nutmeg

Shopping list for: Tomato and Cream Cheese Turnovers

6 oz Cream Cheese, at room temperature

2 large Eatwell Farm Eggs - one is for egg wash

2 Sheets of All-Butter Puff Pastry dough, defrosted

2 TB Sesame Seeds

Flour for dusting

Shopping list for: Roasted Salsa Verde

1 Jalapeño Pepper

1 Serrano Pepper

2 cloves Garlic

1/2 cup Eatwell Farm Chicken Stock

1/3 cup Cilantro

1 TB Lime Juice

Shopping list for all recipes:

Flour about 1/2 cup; plus 3 TB All-purpose Flour; plus some for dusting

Baking Soda about 2 pinches

Grated Garlic; plus 4 Garlic Cloves, minced