Box Contents, Recipes, and News for the Week of June 22, 2026
To help you plan for your next week, the week of June 22, 2026, this week's items are from local California organic farms.
Small, Family, and Value Box
Senior and Bambino Box
- Sweet Blaze Yellow Peaches (Pesticide Free)
- Gold Nugget Mandarin (Organic)
- Romaine Lettuce (Organic)
- Persian Cucumbers (Organic)
- Fennel Bulb with Fronds (Organic)
- Loose Bagged Arugula (Organic)
- Bi-Colored Sweet Corn (Organic)
- Bunched Dill (Organic)
Just Fruit Box
Six or more seasonal fresh local fruits perfect for the office or for anyone who loves fruit.
Fennel Cucumber Salad
URL: https://www.throughthefibrofog.com/refreshing-fennel-cucumber-salad/
Ingredients
- English cucumber, finely sliced
- fennel bulb, stalks and fronds removed, finely sliced
- extra virgin olive oil
- apple cider vinegar
- honey
- dill, diced
- salt
- black pepper (optional)
Instructions
- Prepare the fennel by slicing off the stalks and fronds. Slice lengthways through the root. Then finely slice horizontally with a sharp knife or use a mandolin.
- Slice the cucumber lengthways, then slice into half moon shapes. If you wish, you can remove the seeds with a small spoon or peel the cucumber.
- Combine the olive oil, apple cider vinegar, diced dill, honey, salt and black pepper in a small bowl. Stir or whisk to combine.
- Add all the salad ingredients to a bowl and toss to coat the vegetables in the dill dressing. Adjust with more salt or black pepper to taste.
Baked Honey Teriyaki Salmon with Melted Leeks
URL: https://threebigbites.com/baked-honey-teriyaki-salmon-with-melted-leeks/
Ingredients
- salmon fillets
- leek
- unsalted butter
- salt
- sesame oil (or vegetable oil)
- grated ginger
- honey
- soy sauce
- rice vinegar
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 Celsius).
- Thinly slice the leek's stalk, and wash it thoroughly.
- In a large pan, melt the butter and add the salt and leeks. Cook on low heat, stirring every few minutes, until very soft, about 30 minutes.
- Meanwhile, make the honey teriyaki sauce. In another pan, heat the sesame oil and add the grated ginger. Cook over medium heat until fragrant, 20 to 30 seconds.
- Add the honey to the pan with the grated ginger and cook until it melts, then add the soy sauce and rice vinegar.
- Simmer over medium-high heat, stirring every few minutes, until it noticeably thickens and leaves a thin but viscous layer on the back of a spoon, about 20 minutes.
- Prepare your salmon. Drizzle olive oil into a baking dish, then make leek beds for each piece of salmon. Place the salmon onto the leek beds, skin-side down. Brush a generous layer of honey teriyaki glaze over the salmon.
- Bake the salmon at 400 degrees Fahrenheit for about 5 to 6 minutes per ½ inch of thickness.
- Halfway through the baking time, brush the fillets with another layer of glaze.
- When your salmon is done, brush it with teriyaki glaze one more time. Serve with the melted leeks, which will have absorbed some of the glaze drippings.
Peach Salad with Basil and Goat Cheese
URL: https://www.themediterraneandish.com/peach-salad/
Ingredients
- ripe yellow peaches, sliced
- red onion, thinly sliced
- arugula
- basil leaves
- goat cheese, crumbled
- walnuts, roughly chopped
- lemon juice
- red wine vinegar
- extra virgin olive oil
- Dijon mustard
- honey
- kosher salt
- black pepper, to taste
Instructions
- Make the vinaigrette. In a small bowl, whisk together the lemon juice, vinegar, olive oil, Dijon mustard, honey, salt, and pepper. Set aside.
- Layer the arugula and basil in a shallow serving bowl or platter.
- Evenly arrange the peaches, onions, goat cheese, and walnuts over top.
- Dress the salad to taste and enjoy immediately.
Lemon Chicken in Dill Cream Sauce
URL: https://www.lecremedelacrumb.com/lemon-chicken-in-dill-cream-sauce/
Ingredients
- boneless skinless chicken breasts (or chicken thighs)
- salt and pepper, to taste
- oil
- butter
- honey
- dried oregano, dried basil, garlic powder
- minced garlic
- chicken broth
- heavy cream (or half & half plus corn starch)
- juice of lemon
- chopped fresh dill
- cracked black pepper, to taste
Instructions
- Preheat oven to 375 degrees. Season chicken with salt and pepper along with garlic powder, oregano, and basil. Combine butter and oil in a large oven-safe skillet; once butter is melted add honey and stir to combine.
- Add chicken to pan, brown 2-3 minutes on each side. Transfer chicken to a plate (it won't be cooked through). Add butter and garlic and sauté for 1 minute until fragrant. Add chicken broth, heavy cream, and lemon juice and stir over medium heat for 2-3 minutes.
- Return chicken to pan and transfer to preheated oven. Bake for 15 minutes or until chicken is cooked through. Spoon pan sauce over the chicken, sprinkle dill over the chicken and sauce, add cracked black pepper to taste and serve.
Roasted Fennel with Garlic & Herbs
URL: https://www.everylastbite.com/roasted-fennel/
Ingredients
- fennel bulbs
- olive oil
- garlic, minced
- salt
- black pepper
- thyme
- parmesan (omit if dairy-free/paleo/vegan)
Instructions
- Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius).
- Remove any stalks from the fennel bulbs and cut them in half lengthwise. Cut each halved bulb into 1/2 inch thick slices and arrange on a parchment-lined baking sheet, evenly laid out so they do not overlap.
- In a bowl combine the olive oil and minced garlic and brush it over the sliced fennel, then sprinkle the thyme, salt and pepper over top.
- Roast the fennel in the oven for 25 minutes. After 25 minutes, if using parmesan, sprinkle it over the fennel and return the tray to the oven to bake for another 10 minutes.
- After 35 minutes the fennel should be tender and caramelized on the edges (cook for another 5-8 minutes if not yet tender). Serve warm.