Box Contents, Recipes, and News for the Week of August 4, 2025

To help you plan for your next week, the week of August 4, 2025, this week's items will be coming from Alcantar Organics, Burkdoll Farm, Sunrise Organic Farm and Milliken Family Farm.

Senior Box

Bambino Box

Small Box

Family Box

Value Box

Fruity Snack Box

A mix of 4-6 types of fruits and 2-3 non-cooked snacking vegetables, and a variety of the following depending on the week: Hummus, Salsa, Pita Chips, Dry Fruits or Nuts, Granola and Trail Mix. Perfect for the hungry healthy office.

​Juicing Box

Enough Wonderful Juicing Produce to juice for several days. Contents may vary based on seasonal availability. Generally a mix of 5-6 types of vegetables and 2 types fruits.

​Just Fruit Box

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

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Cherokee Purple Tomatoes

Ingredients

• Vine-ripened tomatoes (e.g., Cherokee Purple), cored & chopped
• Fresh basil leaves, roughly chopped
• Toasted pine nuts
• Garlic cloves, pressed or smashed
• Good quality fruity olive oil
• Red wine vinegar
• Sea salt and freshly ground black pepper
• Freshly grated Parmesan cheese

Instructions

1. Add chopped tomatoes, basil, pine nuts, and garlic to a mixing bowl.
2. Pour in olive oil and red wine vinegar; toss well.
3. Season with salt and pepper; taste and adjust as needed.
4. Chill, covered, until ready to serve.
5. Serve with a generous sprinkling of Parmesan, crusty bread, and your favorite summer wine.

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Roasted Carrots with Whipped Ricotta & Chili Butter

Ingredients

• Carrots (around 2 bunches), scrubbed and trimmed (halve larger ones lengthwise)
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• Unsalted butter (about 6 tablespoons, cubed)
• Red pepper flakes
• Paprika
• Whole-milk ricotta cheese
• Maple syrup

Instructions

1. Preheat oven to 400°F. Arrange carrots in a single layer on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast until tender and slightly browned, about 25 minutes.
2. In a small saucepan over medium heat, melt the butter. Add red pepper flakes and paprika; simmer briefly until fragrant (about 1 minute), then strain out the solids.
3. Combine ricotta and maple syrup in a food processor (or whisk by hand) and whip until smooth and velvety, about 1 minute.
4. Spread the whipped ricotta on a serving platter. Top with warm roasted carrots and drizzle with chili butter. Season with additional salt and pepper if desired.

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Moroccan Baked Eggplant with Beef

Ingredients

• Eggplants (halved lengthwise)
• Chermoula spice mix (dry blend)
• Olive oil
• Lemon juice
• Garlic
• Onion
• Tomato paste
• Ground beef or lamb
• Water or a splash to moisten the meat filling
• Toppings: yogurt, pine nuts, fresh coriander (cilantro), optional garnish

Instructions

1. Halve the eggplants lengthwise and optionally score the flesh or salt to draw out moisture.
2. Mix Chermoula spice with olive oil and lemon juice to form a paste; set aside some spice for the meat. Smear the larger portion onto the cut sides of the eggplants.
3. Roast the eggplants in the oven at 350 °F (180 °C) (160 °C fan) for about 45 minutes, until softened.
4. While eggplants roast, sauté garlic and onion, then add the reserved Chermoula spice and cook briefly. Add beef (or lamb) and cook until browned. Stir in tomato paste and a little water to make the filling moist.
5. When eggplants are cooked, remove them from the oven and top each half with the meat filling.
6. Return to the oven to warm through and meld flavors.
7. To serve, dollop with yogurt, sprinkle pine nuts and chopped coriander. Serve hot

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Smoky Beans & Greens Tacos with Aji Verde

Ingredients

Smoky Beans & Greens

• Olive oil
• Shredded kale (2–3 cups, no stems)
• Black beans (one 14 oz can, drained and rinsed)
• Enchilada sauce (about 1 cup)
• Chipotle pepper, minced (or ground chipotle)
• Salt, to taste

Aji Verde Sauce

• Olive oil (about 2 tbsp)
• Mayonnaise (½ cup)
• Queso fresco (3 oz, optional)
• Jalapeño pepper (with or without seeds, depending on heat preference)
• Cilantro (1 bunch)
• Garlic (2 cloves)
• Lime juice (from 1 lime)
• Salt, to taste

Tacos & Toppings

• Corn tortillas (8)
• Sweet corn (1½ cups cut from the cob or sautéed frozen corn)
• Additional toppings: avocado, slaw, pickled onions, etc.

Instructions

1. Make the Aji Verde Sauce: Blend all sauce ingredients until smooth but with a bit of texture.
2. Cook Beans and Greens: Heat olive oil in a skillet over medium-high heat. Sauté kale for 4–5 minutes until softened. Add beans, enchilada sauce, chipotle, and salt. Simmer until the mixture is thick and flavorful.
3. Char the Tortillas: Heat tortillas directly over a gas flame or in a dry skillet until lightly charred.
4. Assemble the Tacos: Fill tortillas with bean and kale mixture, top with corn, drizzle with aji verde, and finish with any desired toppings.

Blackberry Cantaloupe Salad

Ingredients

• 2 cups fresh blackberries
• ½ cantaloupe, cut into 1-inch pieces
• 1 tablespoon sugar
• 1 teaspoon grated fresh ginger
• ½ teaspoon grated lime zest
• 1 tablespoon lime juice
• 2 tablespoons thinly sliced fresh mint leaves

Instructions

1. In a large bowl, combine blackberries, cantaloupe, sugar, ginger, lime zest, and lime juice.
2. Cover and let sit at room temperature for 30 minutes, or refrigerate for up to 2 days.
3. Stir in mint just before serving.