Box Contents, Recipes, and News for the Week of April 6, 2026

To help you plan for your next week, the week of April 6, 2026, this week's items are from: Sunrise Organic Farm, Alcantar Organics, MillikenFamily Farms and other organic farmers.

Small, Family, and Value Box

Senior and Bambino Box

• Strawberries (Organic)
• Pink Lady Apples (Organic)
• Green Leaf Lettuce (Organic)
• Bunched Orange Carrots (Organic)
• Zucchini (Organic)
• Broccoli (Organic)
• Red Potatoes (Organic)
• Parsley (Organic)

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Carrot Ginger Soup

URL: https://www.loveandlemons.com/carrot-ginger-soup/

Ingredients

• Extra-virgin olive oil
• Yellow onion (chopped)
• Sea salt
• Garlic cloves (smashed)
• Carrots (roughly chopped)
• Fresh ginger (grated)
• Apple cider vinegar
• Vegetable broth
• Black pepper
• Maple syrup (optional)
• Coconut milk for garnish (optional)

Instructions

1. Heat the oil in a large pot over medium heat. Add the onions, salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the garlic cloves and carrots and cook 8 minutes more, stirring occasionally.
2. Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 30 minutes.
3. Let cool slightly and transfer to a blender. Blend until smooth. If your soup is too thick, add a little water. If you would like your soup a little sweeter, add the maple syrup.
4. Serve with a drizzle of coconut milk, if desired.

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Chimichurri Chicken

URL: https://natashaskitchen.com/chimichurri-chicken-recipe/

Ingredients

• Chicken thighs (boneless and skinless)
• Sea salt
• Flat-leaf parsley (finely chopped)
• Garlic cloves (finely minced)
• Extra virgin olive oil
• Red wine vinegar
• Dried oregano
• Black pepper
• Crushed red pepper flakes

Instructions

1. Prepare the Chimichurri sauce by combining all of the ingredients in a bowl in the order listed. Stir together, cover, and refrigerate for 2 hours or overnight.
2. Place chicken into a mixing bowl and add salt and half of the prepared Chimichurri sauce. Cover and marinate for 15 minutes or refrigerate overnight if making ahead.
3. To grill: Preheat the grill over medium/high heat. Place chicken smooth-side-down on the hot grates, cover, and grill for 5-7 minutes per side, or until the internal temperature reaches 165°F.
4. To sauté: Preheat a heavy skillet over medium heat and add 1 Tbsp olive oil. Add chicken smooth-side-down and sauté 5-7 minutes per side or until cooked through and 165°F.
5. Arrange chicken on a platter and spoon on the remaining chimichurri sauce, then serve right away.

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Sauteed Kale and Potatoes

URL: https://www.healingtomato.com/sauteed-kale-and-potatoes-recipe/

Ingredients

• Red potatoes (chopped into small pieces)
• Old Bay seasoning
• Avocado oil
• Kale (packed, chopped)
• Garlic cloves (chopped)
• Red pepper flakes (optional)

Instructions

1. Peel and chop the potatoes into small pieces. Toss with oil and Old Bay seasoning.
2. Spread on a baking sheet in a single layer and roast in a 400°F preheated oven for 15 minutes or until fork tender. Let cool.
3. Wash and dry the kale, remove the tough spines, and cut into ribbons.
4. Heat oil in a skillet over medium heat. Add garlic and cook for about 30 seconds.
5. Add the kale and Old Bay seasoning. Let it cook undisturbed until wilted and bright green, about 3-5 minutes. Mix well.
6. Add the roasted potatoes to the skillet with the kale. Cook together for 2 minutes, then mix everything.
7. Add red pepper flakes or black pepper if using. Drizzle with lemon juice if desired and serve.

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Melted Zucchini Baked Ziti

URL: https://www.howsweeteats.com/2020/05/zucchini-baked-ziti/

Ingredients

• Ziti pasta
• Olive oil
• Zucchini squash (sliced into rounds or chopped)
• Garlic cloves (minced)
• Salt
• Black pepper
• Crushed red pepper flakes
• Pesto
• Fresh basil
• Ricotta cheese
• Fresh mozzarella cheese (sliced)
• Parmesan cheese

Instructions

1. Preheat the oven to 350°F. Cook the pasta according to package directions, reserving ½ cup of the pasta water.
2. Heat olive oil in a large skillet over medium-low heat. Add the zucchini, garlic, salt and pepper. Cook, stirring often, until the zucchini melts down. Stir in the red pepper flakes.
3. Stir in the reserved pasta water, pesto, and fresh basil. Toss the cooked pasta with the zucchini pesto mixture in a baking dish or skillet.
4. Add ricotta cheese in scoops throughout the pasta and toss until it coats most of the noodles. Add fresh mozzarella slices throughout and on top.
5. Bake for 20 to 25 minutes, until the cheese melts and everything comes together. Serve with fresh parmesan and basil for garnish.

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Classic Strawberry Shortcake

URL: https://www.foodnetwork.com/recipes/food-network-kitchen/the-best-classic-strawberry-shortcake-7263057

Ingredients

• Heavy cream
• Sour cream
• Pure vanilla extract
• All-purpose flour
• Granulated sugar
• Baking powder
• Kosher salt
• Unsalted butter (frozen and cubed)
• Strawberries (hulled and sliced)
• Light brown sugar

Instructions

1. Preheat the oven to 400°F. Whisk the heavy cream, sour cream and vanilla; refrigerate. Pulse the flour, sugar, baking powder and salt in a food processor. Add frozen butter and pulse until it looks like fine meal. Pour in the cream mixture and pulse until just combined.
2. Pat the dough out ½-inch thick on a floured surface. Cut out biscuits with a 2½-inch cutter. Stack pairs of biscuits, brush with cream, and sprinkle with sugar.
3. Bake until golden and puffed, about 30 minutes. Let cool completely.
4. Toss the strawberries with brown sugar.
5. Beat heavy cream, sour cream, remaining brown sugar and vanilla until soft peaks form.
6. Split the shortcakes, spoon cream on the bottoms, top with strawberries and more cream, then place the tops on and serve.

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