Box Contents, Recipes, and News for the Week of June 29, 2026
To help you plan for your next week, the week of June 29, 2026, this week's items are from local California organic farms.
Small, Family, and Value Box
Senior and Bambino Box
- Strawberries (Organic)
- Apricots (Organic)
- Red Leaf Lettuce (Organic)
- Bunched Orange Carrots (Organic)
- Bunched Green Onions (Organic)
- Russet Potatoes (Organic)
- Early Girl Tomatoes (Organic)
- Zucchini (Organic)
Just Fruit Box
Six or more seasonal fresh local fruits perfect for the office or for anyone who loves fruit.
Creamy Dill Potato Salad
URL: https://www.spendwithpennies.com/creamy-dill-potato-salad/
Ingredients
- red potatoes or yellow potatoes
- diced celery
- green onions, thinly sliced
- mayonnaise
- sour cream
- fresh lemon juice
- chopped fresh dill
- Dijon mustard
Instructions
- Boil the potatoes until tender (approx. 15-20 minutes). Cool and cut into bite sized pieces.
- In a large bowl, mix all ingredients except the potatoes.
- Combine cooled potatoes with dill mixture and refrigerate at least one hour.
Melted Zucchini Baked Ziti
URL: https://www.howsweeteats.com/2020/05/zucchini-baked-ziti/
Ingredients
- ziti pasta, or similar cut noodle
- reserved pasta water
- olive oil
- zucchini squash, sliced into rounds or chopped
- garlic cloves, minced
- salt
- freshly cracked black pepper
- crushed red pepper flakes
- pesto
- fresh basil, plus extra for topping
- ricotta cheese
- fresh mozzarella cheese, sliced
- grated parmesan cheese, for serving
Instructions
- Preheat the oven to 350 degrees F. Bring a pot of salted water to a boil and cook the pasta according to the package directions. Be sure to reserve the pasta water after cooking!
- Heat a large skillet (an oven safe one if you don't want to transfer) over medium-low heat and add the olive oil. Add the zucchini, garlic, salt and pepper. Stir to combine. Cook, stirring often, until the zucchini cook down and sort of melt into the pan. Stir in the red pepper flakes.
- Stir in the reserved pasta water and the pesto. Stir in the fresh basil. By this time the pasta should be finished. Add everything to a baking dish, or to the skillet if it's large enough, and toss the pasta with the zucchini pesto mixture.
- Add the ricotta cheese in scoops throughout the pasta. Toss until the ricotta coats most of the pasta. Add the fresh mozzarella - a few slices in the noodles and a few on top too.
- Bake for 20 to 25 minutes, just until the cheese melts and everything comes together. Remove and serve immediately with a sprinkle of fresh parmesan and fresh basil for garnish.
Early Girl Tomato Soup
URL: https://food52.com/recipes/30396-early-girl-tomato-soup
Ingredients
- butter
- olive oil
- small red onion, diced
- celery, diced
- garlic, chopped
- bay leaf
- large dice tomatoes
- kosher salt
- red pepper flakes
- white balsamic vinegar
Instructions
- Put butter and olive oil in a heavy bottom 4-6 quart pot over medium heat until the butter bubbles.
- Add in onion, celery, garlic and the bay leaf. Sauté on medium heat for 10-15 minutes, stirring occasionally, until onion is translucent.
- Add the chopped Early Girl tomatoes, the salt and the pinch of red pepper flakes. Mix until the tomatoes soften and release juices, about 10 minutes, cover and cook another 10 minutes.
- At this point, the soup will look more like a sauce. Find your bay leaf and remove it.
- Puree with a hand or regular blender. Then add a little water, 1/2-1 cup depending on the consistency you prefer.
- Finish with a splash of white balsamic vinegar and a little salt. You shouldn't really taste the vinegar, but it brightens up the soup and compliments the tomatoes.
- Bring back to a simmer and then serve. Pour into bowls and garnish with basil and a drizzle of olive oil.
Kale & Strawberry Salad
URL: https://www.eatingwell.com/recipe/7889247/kale-strawberry-salad/
Ingredients
- chopped lacinato kale
- extra-virgin olive oil, divided
- salt, divided
- cider vinegar
- Dijon mustard
- ground pepper
- hulled and halved fresh strawberries
- garlic-and-herb goat cheese, crumbled
- chopped toasted walnuts
Instructions
- Combine kale, 2 tablespoons oil and 1/4 teaspoon salt in a large bowl. Using your hands, massage the kale until well coated, about 1 minute.
- Whisk vinegar, mustard, pepper and the remaining 1/4 teaspoon salt in a small bowl. Whisking constantly, slowly drizzle in the remaining 3 tablespoons oil.
- Add strawberries, goat cheese and walnuts to the kale; drizzle the dressing over the salad and gently toss to combine.
8-Minute Small Batch Apricot Jam
URL: https://drizzleanddip.com/2023/12/03/the-easiest-8-minute-small-batch-apricot-jam/
Ingredients
- ripe apricots, pips removed and cut in half
- sugar
- lemon juice or orange liqueur such as Grand Marnier or Cointreau
Instructions
- Put all the ingredients into a wide, shallow pan. Turn the heat to high. Once the mixture starts to bubble, set a timer for 8 minutes.
- Cook the jam, stirring almost constantly for this time. The jam is at the set point when it reaches 105 °C on a thermometer.
- The wider the pan, the better, as this facilitates quick evaporation and thus quicker setting.
- If you do not have a thermometer, freeze a side plate for 5 minutes. Drop a dollop of jam on the cold plate and run your finger through the middle. If the jam stays apart and doesn't immediately join back together, it's set enough.
- Scoop the hot jam into a sterilized jar. It will last in the fridge for a few months.