Box Contents, Recipes, and News for the Week of April 20, 2026

Published on

April 22, 2026

To help you plan for your next week, the week of April 20, 2026, this week's items are from: our local farm partners.

Six or more seasonal fresh local fruits perfect for the office or for anyone who loves fruit.

Ingredients

Instructions

Remove both ends from the zucchini, and cut them into quarters lengthwise. Lay the quarters flat side down on a cutting board, and slice crosswise into thin triangular pieces.
Set a cast iron skillet over medium-high heat. When the pan is hot but not smoking, add the olive oil, garlic, and lemon zest. Sauté stirring until fragrant, about 30 seconds.
Add the sliced zucchini, and continue to sauté stirring as it browns. Cook until crisp tender, 6-8 minutes.
Remove the pan from the heat and season with thyme, salt, pepper, and lemon juice.
Sprinkle the pine nuts over the top, and serve immediately.

Ingredients

Instructions

If the chicken breasts are unevenly thick, pound them down so they are roughly all the same thickness.
Sprinkle both sides of the chicken with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Cook chicken for 7-8 minutes, turning once halfway. Set chicken on a plate and cover with foil.
Preheat oven to 375°F (190°C).
Add broth, lemon juice, lemon zest, onion, garlic, and thyme to the skillet. Return to medium-high heat. Scrape up the browned bits and bring to a boil. Boil uncovered for 10 minutes until reduced. Stir in cream and butter. Simmer for 3-4 minutes.
Add chicken to the sauce and bake in preheated oven until fully cooked through, about 10 minutes.
Serve chicken with sauce spooned on top and garnish with lemon slices and fresh thyme.

Ingredients

Instructions

Bring a pot of salted water to a boil, then blanch the snap peas quickly until just turned bright green. Drain and spread out on a plate to cool.
Spoon the crème fraîche into a bowl and blend in the lemon juice and lemon zest, fresh cracked black pepper, and horseradish or herbs if using.
Pat the salmon dry and place on a broiler tray lined with foil, skin side up. Drizzle olive oil over the skin and massage it in with a pinch of salt and pepper.
Broil for 10 minutes per inch of thickness until the flesh is just cooked but still juicy and the skin is crispy.
Place the fish skin side down and spoon crème fraîche over the hot fish. Toss the snap peas in the remaining dressing and place over the salmon. Serve immediately.

Ingredients

Instructions

In a large pot over medium-high heat, heat oil. Add garlic and stir until fragrant, about 30 seconds.
Add sausage and fennel. Sauté until fennel softens and sausage begins to brown, about 7-8 minutes.
Add the chard and cook just until it begins to wilt. Lower heat and stir in the tomato sauce and ricotta.
Simmer until heated through, about 10 minutes. Turn off the heat and stir in the parmesan.
Season to taste with salt and pepper. Serve immediately with extra grated parmesan and freshly ground pepper.

Ingredients

Instructions

Place butter in a stand mixer bowl. Place eggs and sour cream on the counter. Let everything sit at room temperature until butter is softened, at least 1 hour.
Arrange a rack in the middle of the oven and heat to 375°F. Grease a 12-cup bundt pan with butter and flour paste. Trim and dice strawberries.
Whisk flour, salt, baking soda, and baking powder in a large bowl.
Add sugar to the butter. Beat until fluffy, 3-5 minutes. Beat in eggs one at a time, then add vanilla extract.
With the mixer on low, beat in the flour mixture alternating with sour cream in batches until just combined.
Fold in the strawberries by hand. Scrape batter into the prepared pan and smooth the top.
Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool in pan for 30 minutes, then flip onto a wire rack and cool completely.
Whisk powdered sugar and lemon juice until smooth. Drizzle over the cake.

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