Blog

Box Contents, Recipes, and News for the Week of June 23

Published on
June 18, 2025

To help you plan for your next week, the week of June 23, 2025, this week's items will be coming from Alcantar Organics, Burkdoll Farms, Tutti Frutti Farms, and Givens Farm.

‍

Senior Box

Rich Lady Yellow Peaches, Pesticide Free

Cantaloupe, Organic

Green Leaf Lettuce, Organic

Slicing Cucumber, Organic

Summer Squash, Organic

Green Beans, Organic

Green Bell Pepper, Organic

Broccoli, Organic

Bambino Box

Rich Lady Yellow Peaches, Pesticide Free

Cantaloupe, Organic

Green Leaf Lettuce, Organic

Slicing Cucumber, Organic

Summer Squash, Organic

Green Beans, Organic

Green Bell Pepper, Organic

Broccoli, Organic

Small Box

Orange Carrots, Organic

Strawberries, Organic

Rich Lady Yellow Peaches, Pesticide Free

Cantaloupe, Organic

Green Leaf Lettuce, Organic

Slicing Cucumber, Organic

Summer Squash, Organic

Green Beans, Organic

Green Bell Pepper, Organic

Broccoli, Organic

Family Box

Orange Carrots, Organic

Strawberries, Organic

Rich Lady Yellow Peaches, Pesticide Free

Cantaloupe, Organic

Green Leaf Lettuce, Organic

Slicing Cucumber, Organic

Summer Squash, Organic

Green Beans, Organic

Green Bell Pepper, Organic

Broccoli, Organic

Value Box

Orange Carrots, Organic

Strawberries, Organic

Rich Lady Yellow Peaches, Pesticide Free

Cantaloupe, Organic

Green Leaf Lettuce, Organic

Slicing Cucumber, Organic

Summer Squash, Organic

Green Beans, Organic

Green Bell Pepper, Organic

Broccoli, Organic

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.

‍

Cantaloupe Melon Salad With Cucumber & Feta

Ingredients

  • 2 cups cantaloupe melon, skin removed and cut into chunks (or spooned into balls)
  • 2 cups cucumber, chopped into half-moons
  • 1/2 cup feta cheese, crumbled
  • Approx. 15 large fresh mint leaves, torn or chopped
  • 2 Tbsp olive oil
  • 1 lime, juice only
  • Salt and pepper, to taste

Instructions

  1. Prep all ingredients and add them to a large serving bowl.
  2. Toss everything together well, adjusting seasonings as desired.
  3. Serve immediately, or chill for 30 minutes before serving!

‍

Lemon & Green Bean Pasta

Ingredients

  • 2 unwaxed lemons
  • 300g long wholemeal pasta (such as spaghetti)
  • 300g green beans, trimmed
  • 25g unsalted butter
  • 4 garlic cloves, finely chopped
  • 40g parmesan or vegetarian alternative, finely grated
  • Small handful of basil, finely chopped
  • Salt and pepper, to taste

Instructions

  1. Prep the lemons:
    Peel the zest of 1 lemon into long strips using a vegetable peeler. Add the peel to a saucepan. Zest the second lemon and juice both. Set the juice aside and add the squeezed halves to the pan with the peel.
  2. Cook the pasta and beans:
    Add the pasta to the saucepan with freshly boiled water and a pinch of salt. Cook according to the package instructions, adding the green beans for the final 4 minutes. Drain, reserving a mugful of the cooking water. Discard the lemon peel and squeezed halves.
  3. Make the sauce:
    In a large frying pan, melt the butter over low heat. Cook the garlic and most of the lemon zest for 3–4 minutes until fragrant.
  4. Combine and finish:
    Add the drained pasta and beans to the pan, along with a splash of the reserved cooking water and lemon juice, the parmesan, and most of the basil. Toss everything together over low heat, adding more cooking water if needed to bring the sauce together.
  5. Season and serve:
    Season to taste with salt, pepper, and any remaining lemon juice. Sprinkle the remaining zest and basil on top before serving.

Beef and Broccoli Stir-Fry

Ingredients

For the Marinade:

  • 1 teaspoon cornstarch
  • ¼ teaspoon baking soda
  • 3 tablespoons soy sauce
  • 1 teaspoon vegetable oil
  • 1 pound flank steak (or round/sirloin), trimmed of fat and thinly sliced against the grain

For the Sauce:

  • 3 tablespoons soy sauce
  • ⅓ cup oyster sauce
  • ⅓ cup water (or chicken/beef broth)
  • 1 teaspoon sesame oil (optional)
  • 2 tablespoons light brown sugar, packed
  • 2 teaspoons cornstarch

For the Stir-Fry:

  • 3 tablespoons vegetable oil, divided
  • 3 small onions, cut into wedges
  • 4 cups broccoli florets
  • 1 medium carrot, peeled and cut into matchsticks
  • 3 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • ¼ teaspoon crushed red pepper flakes

For Serving:

  • Sliced scallions (for garnish)
  • 1 tablespoon toasted sesame seeds (for garnish)
  • Hot cooked rice

Instructions

  1. Marinate the Beef:
    In a medium bowl, mix 1 teaspoon cornstarch, baking soda, 3 tablespoons soy sauce, and 1 teaspoon vegetable oil. Add the sliced steak and toss to coat. Cover and marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
  2. Make the Sauce:
    In a separate bowl, whisk together all sauce ingredients until well combined. Set aside.
  3. Cook the Beef:
    Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add half the beef in a single layer and cook until browned and crisp on one side. Flip and cook for about 2 more minutes until no longer pink. Remove to a plate and keep warm. Repeat with another tablespoon of oil and the remaining beef.
  4. Stir-Fry the Veggies:
    Add the final tablespoon of oil to the now-empty pan. Stir-fry the onions, carrots, and broccoli for 4–5 minutes. Reduce heat to medium and add garlic, ginger, and red pepper flakes. Stir constantly for about 1 minute until fragrant.
  5. Combine and Serve:
    Return the cooked beef (and any juices) to the skillet. Whisk and add the sauce. Stir well and cook for 3–5 minutes, or until the sauce thickens.
    Remove from heat and serve over hot rice, garnished with sliced scallions and sesame seeds.

Veggie‑Loaded Stuffed Bell Peppers

Ingredients

  • 6 large bell peppers, halved and cored (stems optional)
  • 2 Tbsp olive oil, plus extra for drizzling
  • Kosher salt, to taste
  • ½ cup quinoa
  • 1 onion, finely diced
  • 1 hot chili (optional), finely minced
  • 1–2 zucchini, small diced (~2 cups)
  • 2 ears corn, kernels removed
  • 1 cup cherry tomatoes, quartered
  • 6 scallions, finely sliced
  • 1 bunch cilantro (~1 cup chopped)
  • 12 oz Monterey Jack cheese, cubed (or similar melting cheese)
  • Fresh basil or chives, finely chopped, for garnish (optional)
  • Lemon wedges, for serving (optional)

Instructions

  1. Roast the peppers
    Preheat oven to 475 °F (convection roast). Line a baking sheet with parchment, place pepper halves cut-side down, drizzle with oil and sprinkle with salt. Roast for 15–20 minutes until blistered. Remove and flip peppers over; set aside.
  2. Cook the quinoa
    Boil quinoa in salted water for 9–12 minutes until tender. Drain and set aside.
  3. Sauté veggies
    Heat 2 Tbsp olive oil in a skillet over high heat (then lower to medium). Add onion and chili, season with salt, and cook ~5 minutes until translucent. Add zucchini and cook 2 minutes, then stir in corn and cook an extra minute. Turn off heat. Add tomatoes, scallions, and cilantro.
  4. Combine filling
    Stir in cooked quinoa, then taste and adjust salt/pepper. Fold in cubed cheese.
  5. Stuff peppers & bake
    Fill pepper cavities generously with the mixture—mounding is okay. Return to oven and bake 8–10 minutes until cheese melts and vegetables brown slightly.
  6. Garnish & serve
    Top with chopped basil or chives, and serve with lemon wedges, if desired.

‍

Peach Strawberry Lemonade

Ingredients

For the Peach & Strawberry Puree

  • 4 ripe peaches, chopped into large chunks
  • 2 cups fresh strawberries, stems removed and halved
  • 1 cup water

For the Simple Syrup

  • ½ cup water
  • ¼ cup granulated sugar

For the Lemonade

  • Ice
  • 1½ cups fresh lemon juice
  • 6–8 cups cold water
  • Fresh chopped strawberries, for garnish
  • Fresh sliced peaches, for garnish
  • Lemon wedges, for garnish
  • Mint, for garnish

Instructions

  1. Make the fruit puree
    Add peaches, strawberries, and 1 cup water to a blender or food processor. Puree until smooth. Strain through a fine-mesh sieve into a large bowl, pressing to extract juices; discard solids.
  2. Prepare the simple syrup
    Combine ½ cup water and ¼ cup sugar in a small saucepan over medium heat. Bring to a gentle boil, stirring occasionally, and cook until the mixture becomes syrupy (about 3 minutes). Let cool.
  3. Assemble the lemonade
    In a large pitcher filled with ice, combine the fresh lemon juice, fruit puree, and cooled simple syrup. Stir well. Add 6–8 cups cold water to reach your desired strength.
  4. Serve & garnish
    Serve over ice in glasses, garnished with chopped strawberries, peach slices, lemon wedges, and mint.

‍