• Kale (F, TQ, H)
  • Onions (F, TQ, H)
  • Cauliflower (F, TQ, H)
  • Tomatoes (F, TQ, H)
  • Broccoli (F, TQ, H)
  • Cucumber (F, TQ, H)
  • Beets (F,TQ)
  • Celery (F, TQ)
  • Lettuce (F, TQ)
  • Collards (Full Only)
  • Summer Squash (Full Only)

(Full – F, Three Quarter – TQ, Half -H)

*as always this list may change a bit once we get out into the fields to harvest.

I was talking to some folks in the market the other day about how the summer boxletter is the most difficult one for me to put together.  The summer is filled with such great ingredients that recipes just seem overkill sometimes.  What do I actually eat at home?  Typically it is just a pile of ingredients, no recipe.  A salad with half the box ingredients in it.  A bowl of broccoli and a piece of fish.  Some kind of last minute mish mash of leftover stuff and eggs.  There isn’t a lot of thought put into summer meals 90% of the time.  But that’s ok because when your ingredients are this dang good, you don’t have to try very hard.  

Happy Eating!


Broccoli Toasts with Melty Provolone

Sometimes a pile of vegetables with some melted cheese is all you need for a super easy dinner.  Broccoli can be swapped out for cauliflower and the provolone can be swapped out for whatever you prefer really, but a sharper flavored cheese will give you better flavor.  Of course the anchovy below is entirely optional, but it really does add a nice depth of flavor.  Anchovy paste is sometimes an easier way to approach using this umami bomb if you’re tentative with the regular fillets.

Kosher salt

1 head of broccoli, about 1 pound, trimmed and cut into small florets

3 tablespoons extra-virgin olive oil

4 anchovy fillets, roughly chopped (optional)

2 garlic cloves, finely chopped

½ teaspoon red-pepper flakes

½ teaspoon lemon zest

 Black pepper

6 (3/4-inch thick) slices of a 10-inch round peasant loaf

3 ounces grated provolone, preferably extra-sharp

Bring a large pot of salted water to a boil and blanch the broccoli for 2 to 3 minutes. Drain broccoli and pat dry.

Heat the olive oil in a 12-inch tall-sided skillet over medium heat. Add the anchovies, if using, the garlic and red-pepper flakes and cook until the anchovies have dissolved and the garlic is fragrant, 1 to 2 minutes. Add the broccoli and cook, stirring occasionally until the broccoli is cooked down and very tender, about 8 to 10 minutes. Add a tablespoon or two of water, if needed, to help it along. Stir in lemon zest. Taste and season with salt and pepper, if needed.

While the broccoli cooks, heat the broiler. Lay the bread on a large sheet pan and toast until golden, about 1 to 3 minutes a side depending on your oven. (Check often to make sure they don’t burn.) Remove from oven and divide the broccoli mixture between the toasts. Scatter each toast with the grated provolone, return to oven and broil until the cheese melts and turns golden in spots, 1 to 3 minutes more. (Again, check often to make sure they don’t burn.) Remove from oven and serve slices whole or cut in half.

Adapted from NYT Cooking/Colu Henry

Kale and Cucumber Salad with Lemon Tahini Dressing

We can all use another kale salad recipe right? Lemon tahini dressing is one of my faves for all kinds of salads.  I didn’t include this in the recipe, but I sometimes like to massage the kale ahead of time with a little olive oil and lemon juice just to tenderize it.  If you do this you wouldn’t have to let the salad sit for as long, you could just get right in there and eat it straightaway!

2 tablespoons tahini

3 tablespoons lemon juice

2-4 tablespoons water

1 tablespoon minced garlic

1 tablespoon soy sauce

2 teaspoons sugar

8 cups thinly sliced kale, packed

1 cucumber, peeled and sliced and seeded as you see fit

1/2 cup chopped toasted almonds

1/2 cup dried cranberries

Salt and pepper to taste

Combine tahini, lemon juice, water, garlic, soy sauce and sugar in small bowl. Stir until smooth. Place kale and cucumbers in large bowl. Pour dressing over kale; toss until combined. Marinate for a minimum of 20 minutes, tossing occasionally. Sprinkle with almonds and cranberries. Season to taste. 

Adapted from allrecipes.com

Herby Stuffed Tomatoes

Maybe you’re not like me.  Maybe you don’t just eat tomatoes raw till you probably don’t feel well anymore which is ok because tomato season is fleeting so some mild discomfort is worth the pure bliss of eating juicy in season tomatoes.  Maybe you like to make ‘recipes’ with your tomatoes.  That’s fine, I suppose.  This little number is a great use for those small, firm red tomatoes in particular, but any would really work.  Still simple enough to let your tomato shine, but with just enough effort put in to let it qualify as a legit side dish.  These little guys leftover with a crispy fried egg for breakfast? I am in!


Ground black pepper

1 cup rough bread crumbs from a rustic loaf

2 garlic cloves, smashed to a paste with a little salt

2 tablespoons chopped parsley

2 tablespoons chopped basil

1 teaspoon chopped thyme

1 ounce of grated Parmesan or pecorino cheese

 Pinch of crushed red pepper, optional

Heat oven to 375 degrees. With a paring knife, core tomatoes. Use a teaspoon to scoop out the center of each tomato. Season tomatoes with salt and pepper and place in a baking dish.

Mix together bread crumbs, garlic, parsley, basil, thyme, cheese and red pepper, if using. Put 2 to 3 tablespoons of bread-crumb mixture in the hollow of each tomato.

Bake 30 minutes, until bread-crumb mixture is nicely browned and tomatoes are soft. Let cool slightly before serving.

From NYT Cooking/David Tanis