Box Contents, Recipes, and News for the Week of June 1, 2026
To help you plan for your next week, the week of June 1, 2026, this week's items are from local California organic farms.
Small, Family, and Value Box
Senior and Bambino Box
- Strawberries (Organic)
- Nectarines (Organic)
- Red Leaf Lettuce (Organic)
- Bunched Easter Egg Radishes (Organic)
- Bunched Baby Leeks (Organic)
- Sunburst/Scallopini Squash (Organic)
- Loose Baby Spinach (Organic)
- Baby Red Potatoes (Organic)
Just Fruit Box
Six or more seasonal fresh local fruits perfect for the office or for anyone who loves fruit.
Roasted Smashed Potatoes with Leeks
URL: https://busyinbrooklyn.com/roasted-smashed-potatoes-with-leeks/
Ingredients
- baby red potatoes
- water
- leek, white part only, sliced thinly
- olive oil
- garlic, minced
- salt and pepper, to taste
- fresh parsley, for garnish
Instructions
- Preheat oven to 400 degrees F.
- Place potatoes on a sheet pan, pour water in pan and cover with foil. Bake for 30 minutes, until the potatoes are fork tender. Drain any remaining water from the pan and set the potatoes aside for 10 minutes.
- Stir together the olive oil and minced garlic. Add the leeks to the pan then drizzle the potatoes and leeks with 3 tablespoons of the garlic oil to coat all sides.
- Space the potatoes out evenly in the pan and smash each one down with a potato smasher, the back of a heavy cup or the palm of your hand. Flatten the potatoes to around 1/2 inch thick. Don't worry if some break apart. Each potato will smash in a unique way.
- Drizzle the potatoes with the remaining oil and sprinkle with salt and pepper. Roast the potatoes and leeks for 30-40 minutes, until golden brown and crispy around the edges. Sprinkle with fresh parsley and serve.
Creamy Spinach Chicken
URL: https://www.joyousapron.com/creamy-spinach-chicken/
Ingredients
- chicken cutlets, thinly sliced
- salt, to taste
- black pepper, to taste
- vegetable oil
- all-purpose flour
- butter
- garlic cloves, smashed
- half and half
- chicken broth
- spinach
Instructions
- Season chicken cutlets with salt and pepper. A quick dash on each side. Then coat both sides with 2 tablespoons of flour.
- Heat a large skillet with vegetable oil over medium-high heat, then place chicken cutlets onto the skillet. Do not overlap cutlets. Sear cutlets on one side until they brown slightly, flip, and then sear on the other side.
- Once chicken reaches an internal temperature of 165°F, remove from skillet immediately. Do not overcook chicken.
- Lower to medium heat, then add butter and smashed garlic.
- Once garlic is fragrant, add 2 tablespoons flour, half and half, and chicken broth. Stir continuously to dissolve flour, and bring the sauce to a boil.
- Once the sauce thickens, add spinach and fold it into the sauce.
- Bring chicken cutlets back into the skillet and coat each piece of cutlet with sauce. Remove from heat once chicken is covered with sauce. Chicken shouldn't stay in the sauce for more than a minute.
- Serve and enjoy!
Pan Fried Patty Pan Squash
URL: https://avocadopesto.com/vegetarian-pan-fried-patty-pan-squash-2/
Ingredients
- patty pan squash, sliced 1/2 inch thick
- salt and pepper, to taste
- flour
- sour cream
- garlic, minced
- green onions, chopped
- basil, chopped
- vegetable oil
Instructions
- Lightly salt and pepper each piece of squash and dredge on both sides in flour.
- Heat oil over medium heat in a pan and cook squash in a single layer for a few minutes on each side, until lightly browned.
- In a small bowl, combine sour cream, garlic, basil, and green onion. Mix.
- Serve squash topped with the sour cream mixture.
Garlic Roasted Radishes
URL: https://therealfooddietitians.com/garlic-roasted-radishes/
Ingredients
- fresh radishes, stems removed, ends trimmed, and halved
- melted ghee or butter
- fine salt
- black pepper
- dried parsley, chives, or dill (or a mix)
- garlic cloves, finely minced
- optional for serving: ranch dressing for drizzling, or fresh parsley, dill, or chives for garnish
Instructions
- Preheat oven to 425°F.
- Combine the radishes, cooking fat (ghee, butter, or oil), dried herbs, salt, and pepper in a bowl. Toss until the radishes are evenly coated. (Don't add the minced garlic until step 5.)
- Spread the radishes into a single layer in a large 9x13-inch baking dish.
- Bake for 20-25 minutes, tossing every 10 minutes.
- After the first 10 minutes of baking, add the minced garlic and toss well.
- Return the dish to the oven to bake for an additional 10-15 minutes, or until the radishes are golden brown and easily pierced with a fork.
- If desired, serve with ranch dressing for dipping or drizzling on top. Garnish with fresh parsley, dill, or chives.
Strawberry Nectarine Crisp
URL: https://www.mynameissnickerdoodle.com/strawberry-nectarine-crisp/
Ingredients
- nectarines, peeled and sliced
- strawberries, hulled and sliced
- granulated sugar
- cornstarch
- brown sugar
- plain granola
- flour
- cinnamon
- nutmeg
- butter, cold
Instructions
- Preheat oven to 350°F. Lightly butter a 9-inch cake pan or casserole dish.
- In a medium bowl, gently stir together nectarines, strawberries, granulated sugar, and cornstarch. Pour into the buttered dish.
- In another medium bowl, stir together brown sugar, granola, flour, cinnamon, and nutmeg. Slice butter into small chunks and cut into the flour mixture until it becomes pea-sized. Sprinkle over the fruit mixture evenly.
- Bake for 40-50 minutes, or until it becomes golden brown and bubbly around the edges.
- Let it cool for 20 minutes. Serve warm with ice cream or whipped cream.