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

Samin Nostrat | Bon Appétit

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.

Rice Salad with FAVA BEANS & Pistachios

Yotam Ottolenghi | Bon Appetit

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.