Box Contents, Recipes, and News for the Week of February 9, 2026

To help you plan for your next week, the week of February 9, 2026, this week's items will be coming from Sunrise Organic Farm, Alcantar Organics, Milliken Family 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.

Potato Leek Soup

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URL: https://www.thekitchn.com/potato-leek-soup-recipe-23626491

Ingredients

• 2 lbs russet potatoes, peeled and diced
• 3 medium leeks, cleaned and sliced (white + light green parts)
• Olive oil
• Garlic cloves
• (Typical add-ins — stock, cream, aromatics — per classic versions)

Instructions

1. Heat olive oil in a large pot; sauté leeks until softened.
2. Add garlic and cook until fragrant.
3. Add diced potatoes and enough stock to cover; simmer until potatoes are tender.
4. Blend until smooth (or partially mash for chunkier texture).
5. Adjust seasoning; finish with cream if desired and serve warm.

Parmesan-Crusted Crushed Turnips

URL: https://www.fromachefskitchen.com/parmesan-crusted-crushed-turnips/

Ingredients

• 12 small to medium turnips, peeled
• Salt
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Freshly ground black pepper
• 1 cup grated Parmesan cheese
• Chopped fresh chives (for garnish)

Instructions

1. Place peeled turnips in salted water; boil 20–30 min until tender.
2. Drain and cool slightly.
3. Preheat oven to 375°F.
4. Place turnips on a towel and gently press to about ½-inch thickness.
5. Let drain 15 min, then flip and dry.
6. Mix garlic, olive oil, salt, and pepper; brush over turnips.
7. Sprinkle with Parmesan, press gently, then flip and repeat.
8. Bake 20–25 min, flip, bake another 15 min.
9. Garnish with chives and serve.

Roasted Brussels Sprouts with Balsamic & Honey

URL: https://www.onceuponachef.com/recipes/roasted-brussels-sprouts.html

Ingredients

• 1½ lbs Brussels sprouts, trimmed and halved
• 3 tbsp extra-virgin olive oil
• ¾ tsp kosher salt
• ½ tsp black pepper
• 1 tbsp balsamic vinegar
• 1 tsp honey

Instructions

1. Preheat oven to 425°F and line a baking sheet with foil.
2. Toss Brussels sprouts with 2 tbsp oil, salt, and pepper; spread in a single layer.
3. Roast about 20 min, stirring once halfway.
4. Drizzle with remaining oil, balsamic vinegar, and honey; toss.
5. Adjust seasoning and serve.

One-Pot Chicken with Creamed Kale

URL: https://themodernproper.com/one-pot-chicken-with-creamed-kale

Ingredients

• 4 boneless skinless chicken breasts
• 2½ tsp kosher salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 2 large shallots, thinly sliced
• 4 garlic cloves, minced
• 6 cups kale, stemmed and torn
• 2 cups heavy cream
• ½ cup Parmesan, grated
• 1 tbsp whole-grain mustard
• 2 tsp fresh thyme
• ¼ tsp nutmeg
• 1 cup Castelvetrano olives, halved
• 4 tbsp butter
• 1 cup panko breadcrumbs

Instructions

1. Season chicken with salt and pepper; brown in olive oil in a large pot.
2. Remove chicken; sauté shallots then garlic.
3. Add kale in batches until wilted.
4. Stir in cream, Parmesan, mustard, thyme, and nutmeg; simmer until sauce thickens.
5. Nestle chicken into the kale; add olives and simmer ~15 min until cooked through.
6. Melt butter and toast panko until golden; sprinkle over dish.
7. Serve with extra Parmesan if desired.

Strawberries with Mint Whipped Cream

URL: https://www.sidechef.com/recipes/168211/strawberries_with_mint_whipped_cream/

Ingredients

• 3 cups fresh strawberries, halved
• ½ cup granulated sugar
• 1 ½ cups fresh mint leaves, chopped (plus sprigs for garnish)
• 1 ½ cups heavy cream
• 1 cup water

Instructions

1. In a saucepan, combine sugar, chopped mint, and water; boil then reduce to a glaze (3–4 min).
2. Remove from heat and steep 5–10 min; strain and cool.
3. Whip cream to stiff peaks.
4. Fold ¼ cup cooled mint syrup into the whipped cream.
5. Layer strawberries and mint whipped cream; garnish with mint sprigs.

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