Box Contents, Recipes, and News for the Week of March 30, 2026

To help you plan for your next week, the week of March 30, 2026, this week's items are from: Sunrise Organic Farm, Alcantar Organics, MillikenFamily Farms and other organic farmers.

Small, Family, and Value Box

Senior and Bambino Box

• Strawberries (Organic)
• Navel Oranges (Organic)
• Romaine Lettuce (Organic)
• Fennel Bulb with Fronds (Organic)
• Bunched Yellow Chard (Organic)
• Sugar Snap Peas (Organic)
• Bunched Green Garlic (Organic)
• Bunched Celery (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.

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Shaved Fennel and Celery Salad with Parmesan

URL: https://www.platingsandpairings.com/fennel-celery-salad/

Ingredients

• Pine nuts
• Fennel bulb (very thinly sliced)
• Celery stalks (very thinly sliced)
• Fresh flat-leaf parsley (chopped)
• Lemon juice (freshly squeezed)
• Extra virgin olive oil
• Kosher salt and pepper
• Shaved Parmesan

Instructions

1. Heat a skillet over medium high heat and add the pine nuts. Toast for 5-10 minutes, until golden brown, stirring occasionally and keeping an eye on them so that they don't burn.
2. Meanwhile, thin slice your fennel and celery and chop the parsley – Add them all to a large bowl.
3. Toss fennel, celery and parsley with lemon juice and olive oil.
4. Season with salt and pepper, to taste, and sprinkle with shaved Parmesan and toasted pine nuts.

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Roasted Fennel Pasta with Ricotta

URL: https://www.platingsandpairings.com/fresh-linguini-with-roasted-fennel/

Ingredients

• Linguine (or other pasta like spaghetti or bucatini)
• Fennel bulbs
• Extra virgin olive oil
• Butter
• Ricotta cheese
• Garlic (minced)
• Lemons (zested and halved)
• Fresh parsley (chopped)
• Shallots (minced)
• Breadcrumbs
• Salt and Pepper

Instructions

1. Preheat the oven to 450°F.
2. Heat a large pot of salted water to boiling on high.
3. Pick off and mince a few of the fennel fronds. Cut off and discard the fennel stems. Halve and core the fennel bulb; slice into ½-inch-thick strips. Place the sliced fennel on a sheet pan, drizzle with 2 TBSP olive oil and season with salt and pepper; toss thoroughly to coat. Arrange in a single layer and roast, 18-20 minutes, tossing halfway through, until tender and golden.
4. While the fennel roasts, combine the ricotta cheese and the juice of one lemon half; season with salt and pepper to taste.
5. In a large skillet, melt butter over medium heat. Add garlic, shallot and half the parsley. Cook until fragrant and softened. Add the breadcrumbs and toast over medium heat, until browned. Season with salt and pepper to taste, and transfer to a small bowl. Wipe out the pan.
6. In the now clean skillet, combine lemon zest, juice of 1 lemon half, 1 cup water, and remaining 2 TBSP olive oil; heat to boiling on high heat and stir to combine. Remove from heat.
7. Boil the pasta until just short of al dente. Reserving 1/2 cup of the pasta cooking water, drain the pasta and add it to the skillet of sauce. Add the roasted fennel, minced fennel fronds and reserved cooking water. Cook on medium-high, stirring occasionally, until the pasta is well coated in the sauce.
8. Remove from heat and season with salt and pepper, to taste, top with breadcrumb mixture, a dollop of the ricotta mixture, and remaining chopped parsley. Chop the remaining lemon halves into wedges and serve with the pasta.

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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
• Boneless skinless chicken breast (cut into bite-sized cubes)
• Salt
• Rainbow chard (leaves and stems separated and chopped)
• Chopped onion
• Jalapeno (seeded and minced)
• Curry powder
• Ground coriander
• Ground cumin
• Water
• Light coconut milk
• Dried currants
• Lime juice

Instructions

1. Heat oil in a large non-stick skillet over medium-high heat. Spread chicken out in one layer, sprinkle with salt and cook, stirring occasionally until browned, 4 to 6 minutes. Remove to a plate.
2. Add the remaining oil to the skillet. Add chopped chard stems, onion, jalapeno and the remaining 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 water and the chopped chard leaves, cover and let wilt, 2 to 3 minutes.
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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Sugar Snap Peas Stir Fry

URL: https://cadryskitchen.com/sugar-snap-peas-stir-fry/

Ingredients

• Tamari
• Rice vinegar
• Toasted sesame oil
• Maple syrup or agave syrup
• Avocado oil or your preferred oil
• Garlic (minced)
• Grated ginger (optional)
• Sugar snap peas
• Salt
• Sesame seeds

Instructions

1. In a small bowl, combine tamari, rice vinegar, sesame oil, and maple syrup. Set aside.
2. Bring a large skillet to a medium heat with avocado oil (or your preferred oil). Add minced garlic and optional grated ginger, if using. Saute a minute or two, until the garlic is fragrant.
3. Add sugar snap peas to the skillet. Use a spatula to fully incorporate it with the garlic. Saute for about 3 minutes more, until the sugar snap peas are fully warmed.
4. Add the tamari/rice vinegar mixture to the skillet. Fully combine it with the sugar snap peas, making sure everything gets coated. Cook another minute or two longer.
5. Taste and add salt and more tamari, to taste.
6. Finish the dish by sprinkling it with sesame seeds.

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Green Garlic Confit

URL: https://ediblesantabarbara.com/recipes/green-garlic-confit/

Ingredients

• Green garlic (roots removed, cleaned thoroughly and sliced into ½-inch pieces including the greens)
• Unsalted butter
• Kosher salt
• Thyme sprigs
• Lard or olive oil (as needed to cover)

Instructions

1. Mix the sliced green garlic with salt in a small saucepan and let rest for 1 hour.
2. In a heatproof measuring cup, combine the butter, remaining salt and thyme. Transfer the mixture to the saucepan with the green garlic.
3. Cook over very low heat until the garlic is tender and aromatic, stirring gently from time to time, about 20 minutes. The mixture should never simmer or brown.
4. Remove from heat and let cool slightly. Transfer to a clean mason jar, making sure the green garlic is fully submerged beneath the fat. Top up with lard or olive oil if needed to cover the green garlic fully. Cover tightly and refrigerate.
5. The confit will keep for a week in the refrigerator if the green garlic remains completely covered by fat at all times. Warm gently before using. Spoon over eggs, potatoes, avocado toast or any dishes that benefit from a subtle allium flavor.

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