Box Contents, Recipes, and News for the Week of March 2, 2026

To help you plan for your next week, the week of March 2, 2026, this week's items will be coming from Sunrise Organic Farm, Alcantar Organics, Milliken Family Farms, Burkdoll Farms and other organic farmers.

Small, Family, and Value Box

Senior and Bambino Box

• Red D'Anjou Pears, Organic
• Cara Cara Orange, Organic
• Red Leaf Lettuce, Organic
• Bunched Yellow Carrots, Organic
• Fennel Bulb with Fronds, Organic
• Spaghetti Squash, Organic
• Sugar Snap Peas, Organic
• Green Curly Kale, Organic

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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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Fennel and Orange Salad

URL
https://cravingsomethinghealthy.com/immune-boosting-citrus-fennel-salad/

Ingredients

• Oranges (mixed varieties work well)
• Fennel bulb
• Baby greens
• Red onion
• Roasted salted pistachios
• Orange juice
• Olive oil
• Honey
• Dijon mustard
• Salt
• Pepper

Instructions

1. Slice the tops and bottoms off the oranges, remove the peel with a knife, and cut the oranges into thin rounds. Save any juice for the dressing.
2. Trim the fennel bulb, cut it in half lengthwise, and slice it thinly into crescent-shaped strips.
3. Arrange baby greens, orange slices, fennel, and red onion on a serving platter.
4. Sprinkle chopped pistachios over the salad.
5. Whisk or shake together orange juice, olive oil, honey, Dijon mustard, salt, and pepper to make the dressing.
6. Pour the dressing over the salad and serve right away.

Radish Salad With Carrots

URL: https://www.healthyseasonalrecipes.com/ginger-carrot-radish-salad/

Ingredients

• Carrots (julienne-cut or shredded)
• Radishes (watermelon radish or another variety)
• Unseasoned rice vinegar
• Reduced-sodium tamari (or coconut aminos)
• Pure maple syrup
• Fresh ginger root (finely grated)
• Granulated garlic
• Salt
• Extra-virgin olive oil
• Flat-leaf parsley (cut into ribbons)

Instructions

1. Cut the carrots and radishes into matchsticks (julienne) or shred them.
2. Whisk vinegar, maple syrup, tamari (or coconut aminos), ginger, garlic, and salt in a large bowl, then whisk in the oil.
3. Add carrots, radish, and parsley.
4. Toss to coat and serve right away, or chill first.

Vatanyacha Phadna Recipe - Sugar Snap Peas Stir Fry

URL: https://www.archanaskitchen.com/recipe/vatanyacha-phadna-or-sugar-snap-peas

Ingredients

• Sugar snap peas
• Fresh coconut, grated
• Whole black peppercorns, crushed
• Sesame seeds (til)
• Salt
• Oil

Instructions

1. Heat oil in a stir-fry pan.
2. Add crushed pepper and sesame seeds; let them crackle briefly.
3. Add sugar snap peas, season with salt, cover, and cook until lightly caramelized and tender.
4. Taste and adjust seasoning.
5. Turn off the heat and stir in the grated coconut.
6. Transfer to a serving dish and serve.

Baked Halibut

URL: https://pinchandswirl.com/roasted-halibut-with-fennel-oranges-and-olives/

Ingredients

• Extra-virgin olive oil (plus more for finishing)
• Fennel bulb, thinly sliced
• Garlic, thinly sliced
• Dry white wine
• Fresh orange juice
• Orange (peel strips + sliced flesh)
• Salt
• Black pepper
• Halibut fillets
• Mixed green and black olives
• Bay leaf

Instructions

1. Preheat the oven to 400°F.
2. Heat a little olive oil in an oven-safe pan over medium-high heat.
3. Add fennel and garlic; cook until softened. Add white wine and cook briefly, then add orange juice and peel strips, and simmer a couple minutes. Season with salt and pepper.
4. Season halibut and place it on the fennel mixture.
5. Drizzle with more olive oil, then arrange orange slices and olives on and around the fish; tuck in the bay leaf.
6. Roast until the halibut is opaque and cooked through.
7. Remove the bay leaf, spoon some cooking liquid over the fish, drizzle with olive oil, and serve.

Twice Baked Kale Spaghetti Squash

URL: https://food52.com/recipes/32306-twice-baked-kale-spaghetti-squash

Ingredients

• 1Medium Spaghetti Squash
• 2 cupKale (cleaned and cut off rib and into bite size pieces)
• 1-2Cloves of Garlic (minced)
• 1-2 teaspoonOlive Oil
• 1Medium Sweet Onion (thinly sliced
• 1/2 cupShredded Mozzarella Cheese
• 1/2 cupShredded Parmesean Cheese
• 1 PinchRed Pepper Flakes
• OptionalSea Salt/Pepper to taste

Instructions

• Step 1 Pre-heat oven at 375 - 400 degrees. Drizzle a little olive oil on your spaghetti squash and place them face down on a lined baking sheet. Bake them for 60 -75 minutes or until very tender with your fork. Take them out and let them cool for a bit. In a medium size skillet heat your olive oil on a medium heat and add in your garlic and saute for a few minutes then toss in your onions and saute them until they are translucent. Toss in your kale and give it a few stirs and then set your skillet to the side.

• Step 2 With a large spoon, carefully scoop out the insides (getting as close to the edge as possible without disturbing the outer shell) of your spaghetti squash into a large bowl. Take a fork and gently pull/lift the strands apart from one another. That's important because you still want them to look pretty and not like a bowl of mush, even though it will still taste delicious. *smile* Now lightly stir in your kale/onion mixture and add in your cheese and season with a little salt/pepper(s). Spoon the new mixture back into your shells and sprinkle a little more parmesan and mozzarella cheese on top. Put the shells back onto your baking sheet and place back into the oven for an additional 15 - 20 minutes or so or until the cheese is melted and golden.

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