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Box Contents, Recipes, and News for the Week of December 9, 2025

Published on
December 4, 2025

To help you plan for your next week, the week of December 9, 2025, this week's items will be coming from Sunrise Organic Farm, Alcantara Organics and other organic farmers.

Small, Family, and Value Box

  • Satsuma Mandarins
  • Bunched Celery, Organic
  • Yellow Passion Fruit, Organic
  • Honey Crisp Apple, Organic
  • Red Leaf Lettuce, Organic
  • Bunched Purple Carrots, Organic
  • Bunched Chioggia Beets, Organic
  • Choco Bok Choy, Organic
  • Red Bell Pepper, Organic
  • White Onions, Organic

Senior and Bambino Box

  • Yellow Passion Fruit, Organic
  • Honey Crisp Apple, Organic
  • Red Leaf Lettuce, Organic
  • Bunched Purple Carrots, Organic
  • Bunched Chioggia Beets, Organic
  • Choco Bok Choy, Organic
  • Red Bell Pepper, Organic
  • White Onions, Organic

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    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.

    Celery Salad with Apples

    URL: https://www.acouplecooks.com/celery-salad-with-apples/

    Ingredients

    Instructions

    1. Thinly slice the celery ribs and the red apple; set aside the celery leaves. A Couple Cooks
    2. In a medium bowl, whisk together white wine vinegar, Dijon mustard, maple syrup (or sugar), and salt. Gradually whisk in olive oil until emulsified. A Couple Cooks
    3. In a larger bowl, combine celery, celery leaves, and apple slices. A Couple Cooks
    4. Pour the dressing over the celery–apple mixture and toss gently. A Couple Cooks
    5. Add shaved Parmesan cheese, toss lightly, and serve immediately (or refrigerate and refresh with a little vinegar or salt before serving). A Couple Cooks

    Candy Cane Beet Salad with Pistachios & Goat Cheese

    URL: https://familystylefood.com/candy-cane-beet-salad-with-pistachios-goat-cheese/

    Ingredients
    (Note: assume typical ingredients for candy cane beet salad — beets, greens, pistachios, goat cheese, vinaigrette — adjust as needed)

    • Candy-cane beets, roasted or steamed, sliced or cubed
    • Mixed salad greens (e.g. arugula, spinach, or lettuce blend)
    • Goat cheese, crumbled
    • Shelled pistachios, roughly chopped
    • Olive oil
    • Vinegar (balsamic or red wine) or lemon juice
    • Salt & pepper, to taste

    Instructions

    1. Prepare the beets: roast or steam until tender, then cool and slice or cube.
    2. In a large bowl, combine salad greens, beet pieces, crumbled goat cheese, and chopped pistachios.
    3. Whisk together olive oil, vinegar or lemon juice, salt, and pepper to make a simple vinaigrette.
    4. Drizzle dressing over the salad and toss gently to coat.
    5. Serve immediately as a fresh, colorful side or starter.

    Chicken Stir-Fry with Bok Choy

    URL: https://theforkedspoon.com/chicken-stir-fry-bok-choy/

    Ingredients
    (Assuming a generic stir-fry ingredient set — adapt based on what you have)

    • Boneless chicken (breast or thigh), cut into bite-sized pieces
    • Bok choy, chopped or sliced (leaves and stems separated if needed)
    • Vegetable oil or sesame oil for frying
    • Garlic, minced
    • Ginger, minced (optional)
    • Soy sauce (or tamari for gluten free)
    • Sesame oil (for flavor)
    • Salt & pepper, to taste
    • Optional: sliced onion, bell pepper, or carrots for added veg

    Instructions

    1. Heat oil in a wok or large skillet over medium-high heat. Add chicken pieces, season lightly, and cook until browned and cooked through.
    2. Remove chicken from skillet and set aside.
    3. In same skillet, add a bit more oil if needed, then sauté garlic (and ginger if using) until fragrant.
    4. Add bok choy (and any additional veggies) and stir-fry until leaves are wilted and stems are tender-crisp.
    5. Return chicken to skillet, add soy sauce and a dash of sesame oil; toss to coat everything evenly. Season with salt & pepper.
    6. Serve hot, over rice or noodles if desired.

    Red Pepper Bruschetta

    URL: https://www.tasteofhome.com/recipes/red-pepper-bruschetta/

    Ingredients
    (Typical ingredients for red pepper bruschetta — adapt based on access)

    • Red bell peppers, roasted or charred, peeled, and chopped
    • Fresh basil, chopped
    • Garlic, minced
    • Olive oil
    • Balsamic vinegar or lemon juice
    • Salt & pepper, to taste
    • Crusty bread (baguette or similar), sliced and toasted or grilled

    Instructions

    1. Roast or char the red peppers until skin is blistered; cool, peel off skins, remove seeds, and chop peppers.
    2. In a bowl, combine chopped peppers, minced garlic, chopped basil, olive oil, balsamic vinegar (or lemon juice), salt, and pepper; stir to combine.
    3. Toast or grill slices of crusty bread until golden.
    4. Spoon the pepper mixture generously onto each slice of toasted bread.
    5. Serve immediately as an appetizer or light snack.

    Sheet-Pan Shrimp Fajitas

    URL: https://www.tasteofhome.com/recipes/sheet-pan-shrimp-fajitas

    Ingredients
    (Typical sheet-pan shrimp fajita ingredients — adapt as needed based on your harvest)

    • Shrimp, peeled and deveined
    • Bell peppers (mixed colors), sliced into strips
    • Onion, sliced into strips
    • Olive oil
    • Fajita seasoning (or mix: chili powder, cumin, garlic powder, paprika, salt, pepper)
    • Flour or corn tortillas
    • Optional toppings: lime wedges, chopped cilantro, sour cream, shredded cheese, salsa

    Instructions

    1. Preheat oven to 425°F and line a large sheet pan with parchment or foil.
    2. On the pan, arrange shrimp, sliced bell peppers, and onion in a single layer.
    3. Drizzle with olive oil and sprinkle with fajita seasoning; toss to coat evenly.
    4. Roast in oven for 12–15 minutes until shrimp is cooked through and vegetables are tender.
    5. Warm tortillas while shrimp mixture cooks (in oven or on stovetop).
    6. Serve shrimp and veggies inside tortillas; top with lime juice, cilantro, sour cream, cheese, or salsa as desired.

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