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.

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

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 several 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 - 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.

Sage - Wrap in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 week. Hang to dry and will keep several months.

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.

Sweet Potatoes - Store in a cool, dark, well‐ventilated place. Never refrigerate ‐ sweet potatoes don't like the cold. Lasts up to 3 weeks if stored properly.

Tomatillos - 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

Sweet Potato Tomatillo Bisque

Pickled Cherry Tomatoes

Swiss Chard with Tahini, Yogurt & Buttered Pine Nuts

Mejadra

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

Shopping list for: Sweet Potato Tomatillo Bisque

1 small Jalapeno, cut in half

Olive Oil

1/3 cup diced Shallots

5 small cloves fresh Garlic

1/4 cup Dry Sherry Wine

2 cup Eatwell Farm Chicken Broth - or use as much as you need to reach desired consistency

Toasted Whole Grain Bread Crouton, for garnish

Lightly Salted Pepitas, for garnish

Snipped Fresh Chives, for garnish

Aleppo Pepper, for garnish

Shopping list for: Pickled Cherry Tomatoes

1 tsp Mustard Seeds

1 tsp whole Pepper Corns

1/2 tsp Fennel Seeds

3 whole Star Anise

8 whole Cloves

4 cloves Garlic, smashed

1 1/2 cups White Vinegar

3 TB Sugar

4 large sprigs Oregano, or try using some Basil or Sage instead of Oregano

Shopping list for: Swiss Chard with Tahini, Yogurt & Buttered Pine Nuts

2 1/2 TB Unsalted Butter

2 TB Olive Oil, plus extra to finish

Scant 5 TB Pine Nuts

2 small cloves Garlic, sliced very thinly

1/4 cup dry White Wine

Sweet Paprika, to garnish (optional)

3 1/2 TB Tahini Paste

4 1/2 TB Greek Yogurt

2 TB freshly squeezed Lemon Juice

1 clove Garlic, crushed

Shopping list for: Mejadra

1 1/4 cups Green or Brown Lentils

3 TB All-Purpose Flour

1 cup Sunflower OIl

2 tsp Cumin Seeds

1 1/2 TBS Coriander Seeds

1 cup Basmati Rice

2 TB Olive Oil

1/2 tsp ground Turmeric

1 1/2 tsp ground Allspice

1 1/2 tsp ground Cinnamon

1 tsp Sugar

Shopping list for all recipes: