Box Contents, Recipes, and News for the Week of February 23, 2026

To help you plan for your next week, the week of February 23, 2026, this week's items will be coming from Sunrise Organic Farm, Alcantar Organics, Milliken Family Farms, Burkdoll Farms and other organic farmers.

Small, Family, and Value Box

Senior and Bambino 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.

Kale Salad with Pears

URL: https://brooklynsupper.com/kale-salad-with-pears/

Ingredients

• 1 large bunch lacinato kale, stems removed, thinly sliced
• 1 ripe pear, thinly sliced
• 1/4 cup toasted walnuts or pecans
• 1/4 cup shaved parmesan (optional)
• 2 tbsp dried cranberries (optional)

Instructions

1. Add sliced kale to a big bowl. Massage with a pinch of salt and a drizzle of olive oil for 1–2 minutes until softened.
2. Whisk together a quick dressing: olive oil + lemon juice (or apple cider vinegar) + Dijon + honey + salt + pepper.
3. Toss kale with dressing and let sit 5 minutes.
4. Add pear slices, nuts, and any extras (parmesan/cranberries).
5. Toss again and finish with black pepper and a final squeeze of lemon.

Potato and Sorrel Gratin

URL: https://www.gofarm.org/single-post/potato-and-sorrel-gratin

Ingredients

• 2 lb russet potatoes, thinly sliced
• 1 small yellow onion, thinly sliced
• 2–3 cloves garlic, minced
• 1 1/2 cups heavy cream (or half-and-half)
• 1 cup grated cheese (gruyère, cheddar, or parmesan)
• 1 packed cup sorrel, roughly chopped
• Salt + pepper
• Butter (for the dish)

Instructions

1. Heat oven to 375°F. Butter a baking dish.
2. In a bowl, mix cream, garlic, salt, and pepper.
3. Layer half the potatoes and onions in the dish. Pour over a bit of the cream mixture and sprinkle with a handful of cheese.
4. Add the sorrel in an even layer.
5. Top with remaining potatoes/onions, the rest of the cream mixture, and remaining cheese.
6. Cover with foil and bake 45 minutes.
7. Uncover and bake 20–25 minutes more, until bubbling and browned on top.
8. Rest 10 minutes before serving.

Honey-Garlic Butter Shrimp with Broccoli

URL: https://butteryourbiscuit.com/honey-garlic-butter-shrimp-broccoli/

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 large head broccoli, cut into florets
• 3 tbsp butter
• 3–4 cloves garlic, minced
• 2 tbsp honey
• 1–2 tbsp soy sauce (or tamari)
• 1 tbsp lemon juice
• Chili flakes (optional)
• Salt + pepper

Instructions

1. Pat shrimp dry and season lightly with salt and pepper.
2. Steam or microwave broccoli just until bright green (still crisp), or sauté it in a skillet until nearly tender.
3. In a large skillet, melt butter over medium heat. Add garlic and cook 30 seconds.
4. Stir in honey, soy sauce, lemon juice, and chili flakes.
5. Add shrimp and cook 1–2 minutes per side until pink.
6. Toss broccoli into the skillet and coat everything in the sauce.
7. Serve immediately (great over rice, noodles, or potatoes).

Salmon with Sorrel Sauce

URL: https://mvmagazine.com/news/2010/08/01/salmon-sorrel-sauce

Ingredients

• 4 salmon fillets
• Salt + pepper
• 1 tbsp olive oil
• 2 tbsp butter
• 1 small shallot (or a little onion), finely minced
• 1/2 cup white wine or broth
• 1/2 cup heavy cream (or crème fraîche)
• 1–2 packed cups sorrel, chopped
• Lemon (optional)

Instructions

1. Season salmon with salt and pepper.
2. Heat olive oil in a skillet over medium-high. Sear salmon skin-side down (if applicable) until crisp, then flip and cook to desired doneness. Remove to a plate.
3. Lower heat to medium. Add butter and shallot/onion; cook until soft.
4. Pour in wine/broth and simmer to reduce slightly.
5. Stir in cream and simmer until lightly thickened.
6. Add sorrel and stir just until wilted (it will turn silky fast).
7. Taste and adjust salt/pepper; add a squeeze of lemon if you want it brighter.
8. Spoon sauce over salmon and serve.

Carrot, Brie, and Hot Honey Tart

URL: https://mvmagazine.com/news/2010/08/01/salmon-sorrel-sauce

Ingredients

• 1 sheet puff pastry (thawed if frozen)
• 3–4 carrots, peeled into ribbons or thin coins
• 6–8 oz brie, sliced
• 1 tbsp olive oil
• Salt + pepper
• 1 egg (for egg wash)
• Hot honey (or honey + chili flakes)
• Fresh herbs (thyme or parsley, optional)

Instructions

1. Heat oven to 400°F. Line a sheet pan with parchment.
2. Roll puff pastry onto the pan. Score a 1-inch border around the edges (don’t cut through).
3. Brush border with egg wash.
4. Layer brie inside the border, then pile carrots on top. Drizzle carrots with olive oil, salt, and pepper.
5. Bake 20–25 minutes until puffed and deeply golden.
6. Drizzle with hot honey right after baking.
7. Top with herbs, slice, and serve warm.

‍

‍