Box Contents, Recipes, and News for the Week of July 6, 2026
To help you plan for your next week, the week of July 6, 2026, this week's items are from local California organic farms.
Small, Family, and Value Box
Senior and Bambino Box
- Elegant Lady Peaches (Pesticide Free)
- Red Plum (Organic)
- Red Butter Lettuce (Organic)
- Mixed Heirloom Tomatoes (Organic)
- Yellow Crookneck Squash (Organic)
- Bunched Radish (Organic)
- Bunched Green Onions (Organic)
- Bunched Basil (Organic)
Just Fruit Box
Six or more seasonal fresh local fruits perfect for the office or for anyone who loves fruit.
Heirloom Tomato Garlic Toast with Basil Whipped Feta
URL: https://www.howsweeteats.com/2017/07/heirloom-tomato-toast-basil-whipped-feta/
Ingredients
- sourdough bread
- unsalted butter, at room temperature
- garlic cloves, minced
- heirloom tomatoes, sliced
- fresh basil and oregano for topping
- salt and pepper for sprinkling
- feta cheese, crumbled and at room temperature
- whipped cream cheese, at room temperature
- fresh basil leaves, torn into pieces
Instructions
- Preheat the oven to 425 degrees F. Place the sourdough slices on a baking sheet. In a bowl, stir together the butter and garlic until combined. Spread each slice of bread with the butter.
- Bake the slices for 12 to 15 minutes, until golden brown and toasty.
- To make the whipped feta, add the crumbled feta to a food processor and pulse until small crumbs remain. Add in the cream cheese and puree for 4 to 5 minutes, scraping down the sides when necessary, until feta is super creamy. Add in the basil leaves and blend until combined.
- Remove the toast and spread each slice with a tablespoon or so of the whipped feta. Top with a few heirloom tomato slices and sprinkle generously with salt and pepper. Add a few basil and oregano leaves for garnish. Devour!
Sauteed Squash with Basil and Parmesan
URL: https://theblondcook.com/sauteed-squash-with-basil-and-parmesan/
Ingredients
- olive oil
- yellow summer squash, cleaned and sliced
- freshly minced garlic
- kosher salt
- freshly cracked black pepper
- julienned or chopped fresh basil
- shredded Parmesan cheese
Instructions
- Heat olive oil in a large skillet over medium high heat.
- Add squash and garlic. Sprinkle salt and pepper evenly over squash and stir to combine. Sauté for approximately 6-7 minutes (stirring frequently), or until squash is crisp-tender.
- Remove from heat and stir in basil and Parmesan cheese. Serve immediately.
Slow-Roasted Ginger Scallion Salmon
URL: https://food52.com/recipes/75106-slow-roasted-ginger-scallion-salmon
Ingredients
- salmon fillet, skin on
- sugar
- soy sauce
- rice wine (if you don't have any, just use more water)
- water
- scallions, green parts only
- fresh ginger, thinly sliced
- kosher salt
- vegetable oil
Instructions
- Preheat the oven to 225° F.
- Combine the sugar, soy sauce, rice wine, and water and heat for 1 minute in the microwave. Stir to dissolve the sugar.
- Line a small baking dish with the scallions and ginger and place salmon on top, skin side down. Season the salmon liberally with kosher salt and coat with oil. Pour the soy sauce mixture over the fish.
- Roast the salmon for about 50 minutes, or until a thermometer stuck into the thickest part reads 110-120° F. The fish should still look a lot like how it did when it went in (so, almost translucent). If you don't have a thermometer, check for doneness by poking the thickest part; it will start to flake once it is ready.
- Serve with rice and spoon some of the sauce on top for extra saucy goodness.
Honey Butter Roasted Carrots and Radishes
URL: https://www.cookinginmygenes.com/honey-butter-roasted-carrots-radishes/
Ingredients
- carrots, peeled and cut into 1 inch pieces
- radishes, halved
- unsalted butter
- honey
- fresh thyme
- coarse salt
- ground pepper
- chopped walnuts
- crumbled goat cheese
Instructions
- Preheat the oven to 425F and line a large baking sheet with parchment paper.
- Prep the vegetables - peel and slice the carrots into 1 inch pieces and trim the greens off the radishes, then cut them in half. Put all the vegetables on the parchment paper lined baking sheet.
- In a small saucepan, melt the butter over medium-low heat and once melted, stir in the honey, thyme, salt and pepper until combined (about 15-30 seconds).
- Pour the honey-butter mixture onto the vegetables on the baking sheet and stir to get all of the vegetables coated.
- Roast the vegetables in the oven for 15 minutes, remove and toss, then cook 15 more minutes.
- Remove from the oven and toss the vegetables a bit more on the pan to pick up the honey butter mixture. Then, remove the vegetables to a serving dish and pour over any of the leftover honey-butter mixture from the pan.
- Top the vegetables with the walnuts and goat cheese and serve immediately.
Brown Sugar Plum Clafoutis
URL: https://coleycooks.com/brown-sugar-plum-clafoutis/
Ingredients
- butter, for greasing the dish
- granulated sugar, for dusting the dish
- milk
- eggs
- dark brown sugar
- vanilla extract
- kosher salt
- all-purpose flour
- plums, ripe but firm, pitted and sliced
Instructions
- Preheat the oven to 375°F. Butter a 9-inch pie plate or similar sized oven-safe dish, then sprinkle with a little bit of granulated sugar. Roll the dish around so the sugar sticks to the butter, then shake out any excess.
- Add the milk, eggs, brown sugar, vanilla, salt and flour to a bowl or blender jar. Vigorously whisk or blend to combine. Scrape down the sides for any stuck bits of flour and blend until very smooth and no lumps remain.
- Arrange the plum slices in the bottom of the prepared dish, then pour batter over top.
- Bake until puffed and lightly golden brown, about 30-40 minutes. Let cool at least 30 minutes before serving.
- Serve warm, room temperature or ice cold.