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spring finale

It's our final box for Spring Session and it's starting to feel a lot like summer! We still have a few spring veg, (hello fava beans, purplette onions) but watch out - here come collards, squash, and cherries! Our Boxed Organics Summer Session Extravaganza starts July 13th, that's three weeks from today - don't forget to sign up. Taking a summer vacation? No worries - you can pro-rate your pickups. Simply select a minimum of 4 dates (out of 6) and pay. You don't want to miss the summer bounty! Meanwhile - here are some recipes for your current box.

Your BOX

June 22, 2018


Napa Red Dragon Cabbage



Fava Beans*

Purplette Onions

Sugar Snap Peas

Red Romaine*

White Scallions





Farm Fresh Eggs

*standard and family shares only



Bruschetta with Ricotta & CHERRY Salsa

photo Peden + Munk

8 servings


6 scallions, white and green parts separated, thinly sliced on a steep diagonal

5 tablespoons fresh lemon juice

12 ounces fresh cherries (about 2 1/4 cups), pitted, cut into 1/3-inch-thick slivers

1/2 cup olive oil, plus more for brushing

Kosher salt, freshly ground pepper

1 baguette, sliced in half lengthwise

12 ounces whole-milk fresh ricotta (or soft goat cheese)

Flaky sea salt


Toss white parts of scallions and lemon juice in a medium bowl to coat and let sit 10 minutes.

Add scallion greens, cherries, and 1/2 cup oil to bowl and toss gently again to incorporate; season cherry salsa with kosher salt and pepper.

Prepare a grill for medium-low heat. Brush cut sides of baguette with oil. Grill, cut sides down, until bread is toasted and golden brown, about 3 minutes.

Let toasts cool for a minute, then spread generous amounts of ricotta over both pieces. Sprinkle lightly with sea salt. Cut each half on a diagonal into 6 pieces. Arrange on a platter and, using a slotted spoon, top with cherry salsa.

DO AHEAD: Cherry salsa can be made 6 hours ahead. Cover and chill.

photo Marcus Nilsen

6 servings


½ cup wild rice

Kosher salt

1 cup basmati rice

1 dried Iranian lime (optional)

1 cup fresh shelled fava beans (from about 1 lb. pods) or frozen, thawed or fresh or frozen peas

½ cup chopped fresh dill

½ cup chopped fresh flat-leaf parsley

½ cup unsalted, raw pistachios

¼ cup olive oil

2 teaspoons finely grated lemon zest

¼ cup fresh lemon juice

½ teaspoon Iranian lime powder or 1 finely grated lime zest


Cook wild rice in a medium pot of boiling salted water until tender and grains start to split, 35–40 minutes. Drain; let cool.

Meanwhile, combine basmati rice, lime, if using, and 1½ cups water in a medium saucepan, season with salt, and bring to a boil. Reduce heat, cover, and simmer 10 minutes. Remove from heat and fluff with a fork. Cover; let sit until water is absorbed, about 5 minutes. Let cool; discard lime.

If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Drain; transferto a bowl of ice water. Drain and peel. (If using frozen fava beans or fresh or frozen peas,, cook 2 minutes; transfer to a bowl of ice water, then drain.)

Toss wild rice, basmati rice, dill, parsley, pistachios, oil, lemon zest and juice, lime powder, and fava beans in a large bowl; season with salt.

DO AHEAD: Fava beans can be cooked and peeled 2 days ahead; cover and chill. Wild and basmati rice can be cooked 2 days ahead; cover and chill.

photo Alex Lau

4 servings


1 cup walnuts

8 ounces baby spinach (about 10 cups)

6 tablespoons extra-virgin olive oil, divided

1 small onion, finely chopped

2 garlic cloves, thinly sliced

Kosher salt

2 tablespoons dried mint

3 cups plain whole-milk Greek yogurt

1 tablespoon fresh lemon juice

Freshly ground black pepper


Preheat oven to 350°F. Toast walnuts on a baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool; finely crush with the side of a chef’s knife.

Place a medium skillet over medium heat and add 1/2 cup water. As soon as you see bubbles, add one-third of the spinach and cook, stirring occasionally, until most of the spinach is wilted, then add more. Continue to cook, stirring occasionally, until all the spinach is in the pan and wilted, 6–8 minutes. Transfer spinach to a bowl of ice water to stop the cooking and lock in its bright green color. Drain and squeeze out excess liquid. Finely chop spinach and set aside.

Wipe out skillet and heat 2 Tbsp. oil over medium. Cook onion, stirring occasionally, until soft but without taking on any color, 6–8 minutes. Add garlic and a pinch of salt and cook, stirring occasionally, until garlic is softened, 2–3 minutes. Transfer to a small bowl.

Heat remaining 4 Tbsp. oil in a small skillet over medium. Once oil begins to shimmer, remove from heat and stir in dried mint. The oil will sizzle immediately and the mint will become fragrant. Transfer to a small bowl; season with salt.

Combine yogurt, lemon juice, onion mixture, half of the walnuts, and reserved spinach in a medium bowl. Taste and season with salt and pepper. Scrape into a shallow serving bowl and use the back of a spoon to carve a few swirls into the dip. Top with remaining walnuts and spoon sizzled mint oil over.

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