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Box Contents, Recipes, and News for the Week of June 16

Published on
June 11, 2025

To help you plan for your next week, the week of June 16, 2025, this week's items will be coming from Sunrise Organic Farm, Burkdoll Farm, Milliken Family Farm, Givens Farm and Alcantar Organics.

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Senior Box

Sangria Pluots, Pesticide Free

Strawberries, Organic

Romaine Lettuce, Organic

Rainbow Carrots, Organic

Bunched Chioggia Beets, Organic

Zucchini, Organic

Bunched Green Chard, Organic

Desert Sun Garlic, Pesticide Free

Bunched Basil, Organic

Bambino Box

Sangria Pluots, Pesticide Free

Strawberries, Organic

Romaine Lettuce, Organic

Rainbow Carrots, Organic

Bunched Chioggia Beets, Organic

Zucchini, Organic

Bunched Green Chard, Organic

Desert Sun Garlic, Pesticide Free

Bunched Basil, Organic

Small Box

Sangria Pluots, Pesticide Free

Strawberries, Organic

Romaine Lettuce, Organic

Rainbow Carrots, Organic

Bunched Chioggia Beets, Organic

Zucchini, Organic

Bunched Green Chard, Organic

Desert Sun Garlic, Pesticide Free

Bunched Basil, Organic

Tango Mandarins, Organic

Walla Walla Onions, Pesticide Free

Family Box

Sangria Pluots, Pesticide Free

Strawberries, Organic

Romaine Lettuce, Organic

Rainbow Carrots, Organic

Bunched Chioggia Beets, Organic

Zucchini, Organic

Bunched Green Chard, Organic

Desert Sun Garlic, Pesticide Free

Bunched Basil, Organic

Tango Mandarins, Organic

Walla Walla Onions, Pesticide Free

Value Box

Sangria Pluots, Pesticide Free

Strawberries, Organic

Romaine Lettuce, Organic

Rainbow Carrots, Organic

Bunched Chioggia Beets, Organic

Zucchini, Organic

Bunched Green Chard, Organic

Desert Sun Garlic, Pesticide Free

Bunched Basil, Organic

Tango Mandarins, Organic

Walla Walla Onions, Pesticide Free

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.

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Rosti with Zucchini and Beets

Original Recipe Source
Serving Size: 4

Ingredients:

  • 3 large potatoes
  • 1 small beet
  • 1 zucchini
  • 1 small sweet onion (or ¼ of a large one)
  • 2 tablespoons coconut oil or ghee, melted (plus more for greasing)
  • Salt & pepper, to taste
  • Cilantro leaves, for garnish
  • Optional: 6–8 zucchini blossoms, stamens removed

Instructions:

  1. Cook the potatoes and beet by either:
    • Wrapping in foil or baking paper and roasting at 400ºF until tender, or
    • Boiling in a saucepan over medium-high heat until tender (about 40 minutes).
      Tip: Quarter large potatoes/beets to reduce cooking time.
  2. While they cook, wash and dry the zucchini, slice it lengthwise, and thinly slice the onion.
  3. Preheat the oven to 425°F and generously grease a cast iron skillet or baking sheet.
  4. Peel the cooked potatoes and mash them directly onto the skillet. Spread evenly and sprinkle with salt.
  5. Peel the beet and slice thinly. Layer the zucchini over the mashed potatoes, drizzle with 1 tbsp oil, and sprinkle with salt.
  6. Add a layer of beets, onions, and zucchini blossoms if using. Season with salt, pepper, and thyme. Drizzle remaining oil on top.
  7. Roast for 15–20 minutes, until vegetables are golden and slightly crisp.
  8. Serve with cilantro garnish and optional ketchup on the side.

Swiss Chard and Citrus Salad

Original Recipe Source

Serving Size: 6

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Ingredients List: 

Swiss Chard Salad:

Citrus Vinaigrette:

  • 2 tablespoons extra virgin olive oil
  • 1 orange or mandarins, juiced (about 3 tablespoons juice)
  • ¼ teaspoonumin
  • Salt and pepper (as desired, optional)

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Instructions:

  1. Wash chard leaves, and dry. Chop them fairly fine and place in a large salad bowl. Add chopped citrus and pumpkin seeds.
  2. To make citrus vinaigrette: Whisk together olive oil, citrus juice, cumin, and salt and pepper (optional) in a small dish.
  3. Toss dressing into salad, combining well to tenderize greens.
  4. Set aside or chill for about 30 minutes to let dressing tenderize greens. Toss again to distribute ingredients and serve.

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Sheet Pan Pistachio Crusted Salmon with Glazed Carrots

Original Recipe Source
Serving Size: 3–4

Ingredients:

  • 3 salmon fillets (4 oz each) or 1 large 12 oz fillet
  • 1 lb baby carrots
  • 1 shallot
  • 1 lemon
  • ½ cup ground pistachios
  • ¼ cup olive oil
  • 3 tablespoons maple syrup
  • ½ teaspoon chili powder or paprika
  • ½ tablespoon grated ginger root (or 1 tsp minced)
  • 1 teaspoon minced garlic
  • 1 tablespoon apple cider or balsamic vinegar
  • Salt and pepper, to taste
  • Fresh parsley, for garnish

Instructions:

  1. Preheat oven to 400°F.
  2. Clean the salmon and refrigerate.
  3. Whisk olive oil, maple syrup, chili powder, ginger, garlic, vinegar, salt, and pepper in a small bowl.
  4. Place carrots on a sheet pan. Brush with half the glaze and bake for 10 minutes.
  5. Increase oven temperature to 425°F. Remove pan, toss carrots, and add salmon fillets between them.
  6. Add sliced shallot and a few lemon slices to the pan. Squeeze remaining lemon juice over everything. Season with salt and pepper.
  7. Brush remaining glaze on salmon and carrots. Bake for 7 minutes.
  8. Remove from oven, coat salmon with ground pistachios, and broil for 2–3 minutes more, until salmon is done and veggies are roasted.
  9. Garnish with parsley and serve.

Gyudon (Japanese Beef Rice Bowl)

Original Recipe Source
Serving Size: 2

Ingredients:

Main:

  • ½ onion (4 oz)
  • 1 green onion
  • ½ lb thinly sliced beef (e.g., ribeye)

Sauce:

  • ½ cup dashi
  • 2 tablespoons sake
  • 2 tablespoons mirin
  • 3 tablespoons soy sauce
  • 1 tablespoon sugar

For Serving:

  • 2 servings cooked Japanese short-grain rice
  • Pickled red ginger (beni shoga), for garnish

Instructions:

  1. Thinly slice the onion and diagonally cut the green onion.
  2. Slice semi-frozen beef into 3-inch pieces for easy prep.
  3. In a frying pan (off heat), combine dashi, sake, mirin, soy sauce, and sugar.
  4. Add onions to the broth and separate layers.
  5. Layer sliced beef over onions, separating pieces for even cooking.
  6. Cover and bring to a simmer over medium heat. Once simmering, reduce heat and cook covered for 3–4 minutes.
  7. Skim off any scum or fat from the broth.
  8. Sprinkle green onions on top and cook covered for another minute.
  9. Serve over warm rice with a drizzle of the cooking sauce and pickled red ginger.

Balsamic Macerated Strawberries and Cream

Original Recipe Source
Serving Size: 6

Ingredients:

  • 1 lb strawberries
  • 1–2 tablespoons balsamic vinegar
  • 1–2 tablespoons honey
  • 10 oz vanilla yogurt (or two individual containers)
  • 1½ cups whipped cream or Cool Whip
  • Fresh mint or basil, for garnish (optional)

Instructions:

  1. Wash and dry strawberries, then remove stems and chop into small, uniform pieces.
  2. In a bowl, combine strawberries with balsamic vinegar and honey. Mix gently to coat.
  3. Cover and refrigerate for at least 30 minutes (up to 24 hours).
  4. To serve, layer vanilla yogurt in serving bowls, top with strawberries, then a dollop of whipped cream.
  5. Garnish with mint or basil if desired. Serve immediately.

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