In the box:
Heirloom Tomatoes and possibly some cherry
Melon (Honey gold, cantaloupe, or water)
Green Top Carrots
Yukon Gold Potatoes
Green Bell Peppers
Japanese and/or Rosa Bianca Eggplant
Patty Pan Squash
Rainbow Chard, Collard Greens or Dino Kale (a mixed bunch, coming back from cabbage worm trauma)
Storage of your produce:
Proper storage will make your veggies and fruit last longer. Basil and Thai Basil must be stored above 50°F or it will turn brown quickly; keep it out of the fridge. You can trim the stems and put it in a vase in fresh water and it will keep nicely or in a plastic bag so it doesn’t wilt too quickly.
All leafy things should be kept in a bag in the fridge, including the rest of the herbs.
Tomatoes have an ideal storage temp of 54°F, too warm for the fridge and too cold for most homes. If some of the are not fully ripe, keep the in a warmer place. For the more ripe ones the cooler the better.
Melons prefer room temperature.
Potatoes like cool, but don’t need to be in the fridge however they do require dark.
Everything else goes in the fridge.
If you notice that you routinely have wilty veggies, then you can bag any of them in the fridge to prevent dehydration.