Box Contents, Recipes, and News for the Week of June 8, 2026

To help you plan for your next week, the week of June 8, 2026, this week's items are from local California organic farms.

Small, Family, and Value Box

Strawberries (Organic)

Black Beauty Plums (Pesticide Free)

Nectarines (Organic)

Red Butter Lettuce (Organic)

Mixed Heirloom Tomatoes (Organic)

Magda Squash

Bunched Red Torpedo Onions (Organic)

Bunched Yellow Chard (Organic)

Hass Avocados (Organic)

Broccoli (Organic)

Senior and Bambino Box

• Black Beauty Plums (Pesticide Free)
• Nectarines (Organic)
• Red Butter Lettuce (Organic)
• Mixed Heirloom Tomatoes (Organic)
• Magda Squash
• Bunched Yellow Chard (Organic)
• Hass Avocados (Organic)
• Broccoli (Organic)

​Just Fruit Box

Six or more seasonal fresh local fruits perfect for the office or for anyone who loves fruit.

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10-Minute Heirloom Tomato Burrata Salad

URL: https://reneenicoleskitchen.com/tomato-burrata-salad/

Ingredients

• heirloom tomatoes
• salad greens
• burrata cheese
• extra virgin olive oil
• balsamic reduction
• basil leaves
• flake sea salt
• coarse ground pepper

Instructions

1. Chop the tomatoes into even-sized pieces, about 1/2" to 3/4" chunks. Slice the burrata balls in half. Chiffonade the basil by rolling the leaves together, then thinly slicing with a sharp knife.
2. Start with a base of salad greens, about 1/2 cup per person.
3. Place a half burrata ball in the center of the salad greens, gently flipped out to expose the creamy center.
4. Arrange the chopped tomatoes around the burrata, about 1/2 cup per person.
5. Drizzle on 1 tablespoon of olive oil and 1 tablespoon of balsamic reduction on each salad.
6. Sprinkle with basil, sea salt, and ground pepper to taste.
7. Serve immediately.

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Chicken and Swiss Chard Curry

URL: https://www.healthyseasonalrecipes.com/chicken-and-chard-with-curry/

Ingredients

• avocado oil or organic canola oil, divided
• boneless skinless chicken breast, cut into bite-sized cubes
• salt, divided
• rainbow chard, leaves and stems separated and chopped
• onion, chopped
• jalapeño, seeded and minced
• curry powder
• ground coriander
• ground cumin
• water
• light coconut milk
• dried currants
• lime juice, to taste

Instructions

1. Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Spread chicken out in one layer, sprinkle with ¼ teaspoon salt and cook, stirring occasionally until browned, 4 to 6 minutes. Remove to a plate. (The chicken will not be fully cooked at this point and will continue cooking in a later step.)
2. Add the remaining 1 tablespoon oil to the skillet. Add chopped chard stems, onion, jalapeño, and the remaining ½ teaspoon salt and cook, stirring often until the vegetables are softened. Sprinkle the curry powder, coriander, and cumin over the vegetable mixture. Continue cooking, stirring constantly until the spices are fragrant, 30 to 90 seconds. Add ¼ cup water and the chopped chard leaves, cover and let wilt, 2 to 3 minutes. (The skillet will seem very full at first.)
3. Increase heat to high; stir in coconut milk, currants, the chicken, and any accumulated juice from the plate, and bring to a simmer uncovered. Reduce heat to maintain a lively simmer and cook, stirring often until the sauce is thick and the chicken is cooked through and hot, 3 to 5 minutes. Stir in lime juice before serving.

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Avocado Toast with Egg

URL: https://feelgoodfoodie.net/recipe/avocado-toast-with-egg-3-ways/

Ingredients

• avocado, seeded and peeled
• slices of bread of choice
• large eggs
• salt and pepper, to taste
• olive oil or butter, if desired
• white vinegar (for poached method)

Instructions

1. Toast the bread in a toaster until golden and crispy. Place the avocado over the toast, slice it and mash it on top of the toast. Top with eggs of choice and season with salt and pepper to taste.
2. For fried eggs: Heat olive oil or butter in a nonstick skillet over medium-high heat until hot. Break the egg onto the skillet and immediately reduce the heat to low. Cook uncovered until whites are completely set and yolks are thickened to your liking, about 5-7 minutes.
3. For scrambled eggs: Heat olive oil or butter in a non-stick skillet over medium-high heat until hot. Whisk the egg in a small bowl, then carefully pour into the center of the pan. When the edges start to set, gently fold the eggs until cooked through, about 2-3 minutes.
4. For boiled eggs: Place the egg in a saucepan. Pour cool water over the egg until fully submerged. Bring the water to a rolling boil, then reduce the heat to low and cook according to desired doneness: 4 minutes for soft-boiled, 6 minutes for medium-boiled, 12 minutes for hard-boiled. Prepare a bowl of ice water and transfer the cooked eggs to the ice water to cool completely before peeling.
5. For poached eggs: Bring a large pot of water to a boil. Crack one egg into a small bowl. Stir vinegar into the water and create a vortex with the boiling water. Lower the heat so the water creates a rolling boil at the bottom of the pot. Then, carefully add the egg to the middle of the pot and cook for 3-4 minutes, according to desired doneness. Remove the egg with a slotted spoon.

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Quick and Easy Baked Magda Squash

URL: https://www.recipetineats.com/baked-zucchini/

Ingredients

• magda squash (or zucchini)
• olive oil
• salt and pepper
• breadcrumbs
• parmesan, grated (store-bought sandy type is best)

Instructions

1. Preheat oven to 450°F (220°C fan) with the oven shelf set high.
2. Trim the ends off the squash. Cut medium ones in quarters lengthwise, and large ones into sixths (halve, then cut each half into 3 lengthwise to make 6 long "wedges").
3. Pile squash on a tray. Drizzle with 1 tablespoon oil, salt and pepper. Toss.
4. Line up in two rows so they're touching each other, with the skin side down.
5. Sprinkle evenly with breadcrumbs, then parmesan; drizzle with 1 tablespoon oil.
6. Bake 12 minutes, until the parmesan is golden and the squash is soft but not soggy.
7. Serve immediately.

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Sautéed Rainbow Chard with Lemon and Garlic

URL: https://www.peelwithzeal.com/sauteed-rainbow-chard/

Ingredients

• rainbow chard or swiss chard
• olive oil or other neutral oil
• white onion, diced
• garlic clove, minced or sliced
• lemon, zest and juice
• kosher salt and black pepper

Instructions

1. De-stem the greens and separate. Chop the stems into ½-inch pieces and the greens into 1-inch pieces.
2. Warm the olive oil in a high-sided sauté pan over medium heat. Add the onion and stem pieces; cook for 2-3 minutes until slightly soft. Add garlic and cook for 30 seconds.
3. Add the green leaves; stir until wilted, about 3 minutes. Deglaze the pan with the lemon juice, cooking 30 seconds.
4. Remove from heat, season with salt and pepper to taste, and serve with lemon zest on top.

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