Box Contents, Recipes, and News for the Week of April 14
To help you plan for your next week, the week of April 14, 2025, these items will be coming from Sunrise Organic Farm, Alcantar Organics, Tutti Frutti, Givens Farm and other organic growers.
Remember to place your Plow to Porch orders by midnight Thursday to receive your orders next week.
Senior Box
1.5 lb Golden Nugget Mandarins
1.5 lb D’Anjou Pears
1 head Red Leaf Lettuce
1 bunch Red Torpedo Onions
1 bunch Spinach
½ lb Sugar Snap Peas
1 bunch Radishes
1 bunch Oregano
Bambino Box
1.5 lb Golden Nugget Mandarins
1.5 lb D’Anjou Pears
1 head Red Leaf Lettuce
1 bunch Red Torpedo Onions
1 bunch Spinach
½ lb Sugar Snap Peas
1 bunch Radishes
1 bunch Oregano
Small Box
1.5 lb Golden Nugget Mandarins
1.5 lb D’Anjou Pears
1 pint Strawberries
1 head Red Leaf Lettuce
1 bunch Red Torpedo Onions
1 bunch Spinach
½ lb Sugar Snap Peas
1 bunch Radishes
1 lb Garnet Yams
1 bunch Oregano
Family Box
2 lb Golden Nugget Mandarins
2 lb D’Anjou Pears
1 pint Strawberries
1 head Red Leaf Lettuce
1 bunch Red Torpedo Onions
1 bunch Spinach
1 lb Sugar Snap Peas
1 bunch Radishes
1.5 lb Garnet Yams
1 bunch Oregano
Value Box
2.5 lb Golden Nugget Mandarins
2.5 lb D’Anjou Pears
2 pints Strawberries
2 head Red Leaf Lettuce
2 bunch Red Torpedo Onions
2 bunch Spinach
1 lb Sugar Snap Peas
2 bunch Radishes
2 lb Garnet Yams
1 bunch Oregano
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.
Wilted Spinach Salad
Serving Size: 4
Ingredients List:
- ½ small red onion, thinly sliced lengthwise
- 5 tablespoons apple cider vinegar (divided)
- 1 tablespoon plus 2 teaspoons honey (divided)
- 1 tablespoon finely chopped fresh tarragon leaves, plus more for garnish
- Kosher salt
- ¾ cup shelled walnut halves/pieces
- 1 ½ tablespoons Dijon mustard
- ½ teaspoon red pepper flakes
- Freshly cracked black pepper
- 10 ounces spinach
- ⅓ cup extra virgin olive oil
- 2 large garlic cloves, minced
- 1 (15-ounce) can cannellini beans, drained and rinsed
- Finely grated zest of 1 large lemon (1 tablespoon)
- 4 ounces goat cheese, crumbled
Instructions:
- Make the quick-pickled onions. To a jar or small bowl, add the red onion, 3 tablespoons apple cider vinegar, 1 tablespoon honey, 1 tablespoon of the tarragon, and 3 tablespoons of water. Season with ½ teaspoon salt, cover, and vigorously shake well (or stir to combine if using a bowl). Set aside to let the flavors meld for 30 minutes, shaking or stirring every 10 minutes. Reserve 2 tablespoons of pickling liquid in a mixing bowl for the dressing, then drain the onions and set aside.
- Meanwhile, toast the nuts. In a dry medium skillet over medium heat, add the walnuts. Cook, tossing occasionally, until the nuts are lightly toasted, about 6 minutes, then transfer to a plate to cool.
- Make the dressing. To the mixing bowl with the pickling liquid, add the Dijon mustard, red pepper flakes, remaining 2 teaspoons honey and remaining 2 tablespoons apple cider vinegar. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper and whisk to combine. Set the bowl near your stovetop.
- Get the spinach ready to be dressed. In a large bowl, add the baby spinach. Have some cling wrap close by (or a tight-fitting lid for the bowl).
- Warm the dressing. Give the skillet you used to toast the walnuts a quick wipe with a paper towel if there’s any residue. Return it to medium heat and warm the olive oil until shimmering. Add the garlic, stirring continuously until fragrant, 1 to 2 minutes. Over the heat, vigorously whisk in the dressing mixture until emulsified. Whisk continuously until the dressing is hot and bubbling at the edges.
- Wilt the spinach. Remove from heat and pour the dressing over the spinach, keeping about 2 tablespoons in the skillet. Immediately cover the bowl well with plastic wrap or a lid. Give the bowl a shake to toss the spinach in the dressing. Set the covered bowl aside to allow the dressing to warm the spinach.
- Warm the cannellini beans. Add the beans to the remaining dressing in the skillet and set over medium heat. Carefully stir occasionally (making sure you do not mash up the beans) until the beans are hot, about 2 minutes.
- Season the beans. Turn off the heat and quickly stir in the lemon zest, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Immediately add to the bowl with the spinach (do not stir) and quickly cover with plastic wrap to help retain the heat, giving the bowl a shake to toss the beans and spinach. Allow to sit for 3 minutes.
- Assemble and serve the salad. Transfer the spinach and cannellini beans to a serving platter or salad bowl, layering them with the pickled red onions and goat cheese. Top with the toasted walnuts and a sprinkle of fresh tarragon (I used abut 2 teaspoons). Serve immediately.
Bean and Roasted Radish Salad
Serving Size: 2
Ingredients List:
- 5 ounces radishes, top and tailed and sliced in half
- 4.5 ounces flat green beans (or sub your sugar snap peas!), top and tailed and cut on the diagonal into 3 cm pieces
- 1- 15 ounce can cannellini beans, drained and rinsed
- 2 tablespoons pine nuts, toasted
- extra-virgin olive oil
- Salt
dressing
- ½ ounce fresh oregano leaves, picked off of the tough stalks
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon balsamic vinegar
- 1 small shallot, minced
- 1 clove garlic, minced
- pinch salt and pepper
Instructions:
- Pre-heat oven to 180C.
- Toss radishes in 1 tablespoon of olive oil and a ¼ tsp of flakey salt and roast in oven for 25-30 minutes until browned. They go slightly translucent when roasted and will shrink considerably.
- Steam / blanch the beans for 3 minutes then refresh in ice-cold water or in an ice bowl till cold, drain well.
- Place all of the dressing ingredients into a blender and blitz until the oil and vinegar emulsifies and the shallots, garlic and oregano is broken down but still retains some texture, you don't want a green paste. Taste and adjust seasoning if necessary.
- Toss the roasted radishes and cooked beans with the cannellini beans and stir through enough dressing to coat. Transfer to a serving plate and drizzle with more dressing and scatter over some toasted pine nuts.
Sheet Pan Roasted Sweet Potatoes and Chicken
Serving Size: 4
Ingredients List:
- 2 medium/large sweet potatoes, peeled and diced into 1/2-inch pieces
- 3 to 4 tablespoons olive oil, divided
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 1.25 to 1.50 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1 medium/large red onion, peeled and cut into chunks or wedges
- 1 teaspoon coriander, or to taste
Instructions:
- Preheat oven to 425F and line a baking sheet with aluminum foil for easier cleanup.
- Add the sweet potatoes, evenly drizzle with 2 to 3 tablespoons olive oil, evenly season with salt and pepper, toss with your hands to coat evenly, and bake for 15 minutes. While the potatoes bake, prep the chicken and onion.
- After 15 minutes, remove the baking sheet from the oven, flip the sweet potatoes, and add the chicken and red onion.
- Evenly drizzle with 1 tablespoon olive oil, sprinkle with coriander, and bake for about 15 minutes or until chicken is cooked through and vegetables are tender. Cooking time will vary based on the thickness of the chicken, size of potatoes, and being that this is quite a hot oven, check early and often so you don’t overcook the chicken or burn the potatoes.
- Serve immediately.
Stir Fried Beef and Sugar Snap Peas
Serving Size: 4
Ingredients List:
- 1pound lean beef, cut into ¼-inch strips
- 3tablespoons tamari or dark soy sauce
- 2teaspoons toasted sesame oil, more for drizzling
- ¼teaspoon kosher salt
- ½teaspoon freshly ground black pepper
- 1pound sugar snap peas, trimmed
- 3fat scallions
- ⅔cup chicken broth
- 2½tablespoons Madeira or sweet sherry
- 1tablespoon cornstarch
- 3tablespoons peanut or olive oil
- 4garlic cloves, minced
- Rice, for serving
- 2tablespoons toasted sesame seeds (optional)
- Sriracha or other hot sauce, or rice wine vinegar for garnish
- chili oil, for garnish
Instructions:
- Step 1: In a medium bowl, mix beef, 2 tablespoons tamari, sesame oil, salt and pepper. Set aside.
- Step 2: Thinly slice sugar snap peas crosswise into disks. Thinly slice scallions, reserving dark green parts for garnish.
- Step 3: In a small bowl, mix chicken broth, Madeira, 2 tablespoons water, remaining 1 tablespoon tamari and cornstarch.
- Step 4: Heat a large skillet over high heat. Add 2 tablespoons oil. When pan is hot, stir-fry beef until browned, about 2 minutes. Transfer beef and any liquid to a plate.
- Step 5: Add remaining tablespoon oil to skillet and when hot, add garlic and white and light green scallion parts until lightly browned, about 1 minute. Add sugar snap peas and chicken broth mixture, lower heat to medium and cover. Let cook for 2 minutes. Transfer beef and juices to skillet and stir-fry 2 minutes. Serve over rice, garnished with more sesame oil, sesame seeds, dark parts of scallions, and hot sauce or vinegar and chili oil.
Fresh Strawberry Cake
Serving Size: 8-10 servings
Ingredients List:
- 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter, softened, plus more for greasing the pan
- 1 cup plus 2 tablespoons sugar, divided
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup milk (low-fat is fine)
- About ¾ pound strawberries, hulled and halved
Instructions:
- 1) Preheat the oven to 350°F and butter a 9-inch deep dish pie pan (or 9-inch round cake pan).
- 2) In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- 3) In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be thick.)
- 4) Transfer the batter to the prepared pan and smooth with a spatula. Arrange the strawberries on top, cut side down, so that they completely cover the batter (the recipe calls for approximately ¾ pound of strawberries; use more or less if necessary). Sprinkle the remaining 2 tablespoons of sugar over the strawberries.
- 5) Bake for ten minutes, then reduce the heat to 325°F and bake until the cake is lightly golden and a tester comes out clean, about an hour. Let the cake cool in the pan on a rack. Serve with sweetened whipped cream or vanilla ice cream, if desired.