Box Contents, Recipes, and News for the Week of April 7

Published on

April 2, 2025

To help you plan for your next week, the week of April 7, 2025, these items will be coming from Burkdoll Farms, Sunrise Organics, Alcantar Farms, Tutti Frutti, John Givens Farm, and other local farmers.

‍Remember to place your Plow to Porch orders by midnight Thursday to receive your orders next week.

Senior Box

1 lb Pink Lady Apples

1 pint Strawberries

1 head Green Leaf Lettuce

1 bunch Purple Carrots

1 bunch Turnips

1 bunch Gold Chard

1 bunch Asparagus Tips

1 lb Broccoli

Bambino Box

1 lb Pink Lady Apples

1 pint Strawberries

1 head Green Leaf Lettuce

1 bunch Purple Carrots

1 bunch Turnips

1 bunch Gold Chard

1 bunch Asparagus Tips

1 lb Broccoli

Small Box

1.5 lb Pink Lady Apples

1 pint Strawberries

1 lb Golden Nugget Mandarins

1 head Green Leaf Lettuce

1 bunch Purple Carrots

1 lb mixed Summer Squash

1 bunch Gold Chard

1 bunch Asparagus Tips

1 lb Broccoli

1 bunch Turnips

Family Box

2 lb Pink Lady Apples

1 pint Strawberries

2 lb Golden Nugget Mandarins

1 head Green Leaf Lettuce

1 bunch Purple Carrots

1.5 lb mixed Summer Squash

1 bunch Gold Chard

1 bunch Asparagus Tips

1.5 lb Broccoli

1 bunch Turnips

Value Box

2.5 lb Pink Lady Apples

1 pint Strawberries

2.5 lb Golden Nugget Mandarins

2 head Green Leaf Lettuce

2 bunch Purple Carrots

1.5 lb mixed Summer Squash

2 bunch Gold Chard

1 bunch Asparagus Tips

2 lb Broccoli

2 bunch Turnips

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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Mandarin Orange Chicken Salad

melskitchencafe.com

Serving Size: 6

Ingredients List:

2 tablespoons low-sodium soy sauce
3 tablespoons rice vinegar
1 teaspoon minced fresh ginger (see note)
2 tablespoons olive oil
1 teaspoon sesame oil
1-2 teaspoons chile-garlic sauce (see note)
1 clove garlic, finely minced or pressed through a garlic press
1 tablespoon honey
Salt and pepper to taste

Salad:

3-4 cups shredded cabbage, can use coleslaw mix
3-4 cups chopped romaine lettuce
3-4 mandarins, well peeled and sectioned
3 cups cooked chopped chicken
3 green onions, chopped
1-2 cups chow mein noodles or toasted, chopped almonds (or both)

Instructions:

For the dressing, whisk together all the ingredients and season to taste with salt and pepper. Set aside or refrigerate until ready to use (it can be made several days in advance and refrigerated).
In a large bowl, toss together all the salad ingredients except for the chow mein noodles.
When ready to serve, pour the dressing over the salad and toss to combine (add the dressing gradually if you like less dressing – you may not need to add it all). Sprinkle the chow mein noodles or almonds on top and serve immediately.

Creamy Asparagus Pasta

lilvienna.com

Serving Size: 2
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Ingredients List:

8 ounces (226 g) spaghetti (or any other pasta)
1/2 pound (226 g) green asparagus (use a little more if you love asparagus)
1 tablespoon salted butter (or unsalted + pinch salt)
4 oz (113 g) creme fraiche (use mascarpone cheese or cream cheese if you can’t find it)
1 organic lemon (zest of 1 lemon plus 2 teaspoons juice)
¼ to ½ teaspoon freshly ground black pepper
3 tablespoons grated parmesan cheese
Salt
To finish: black pepper, grated lemon zest, and parmesan

Instructions:

Wash asparagus spears. Trim woody ends and peel the lower quarter of the thicker asparagus spears with a vegetable peeler to remove the fibrous skin. Chop diagonal into about 1/3-inch (1 cm) thick slices. Leave the tips whole, about 2-3 inches long (5-7 cm).
Cook the pasta in salted water according to the packaging instructions.
In the meantime, melt butter in a large pan over medium heat and sauté the chopped asparagus including tips, about 5 minutes. Add a bit of lemon zest and stir.
Drain pasta and set some of the cooking water aside. Let pasta sit in the colander while making the sauce.
Add creme fraiche, some lemon zest (keep some for topping the finished dish), and black pepper to the empty pasta pot. Heat until creme fraiche becomes liquid, while stirring.
Add 1 tablespoon pasta cooking water at a time, while stirring to get a nice luscious and creamy sauce. If you add to much water at once, the sauce could break. Now add grated parmesan and more pasta water if needed. The sauce should resemble heavy cream. Add salt to taste (often not necessary because parmesan and cooking water are salty).
Squeeze some lemon juice over the asparagus in the pan (about 2 teaspoons), then stir. Add the drained pasta and most of the asparagus pieces (not the tips) to the pot with the sauce and stir to combine.
Serve the pasta with the remaining asparagus, some lemon zest, parmesan, and black pepper. Enjoy!

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Roasted Purple Carrots with Honey Dijon Sauce

inquiringchef.com

Serving Size: 4

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Ingredients List:

1 pound purple carrots
1 tablespoon olive oil
1/2 teaspoon kosher salt
black pepper
fresh parsley, for serving (optional)

Honey Dijon Sauce:

1 clove garlic
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons olive oil

Instructions:

Preheat the oven to 425°F.
Line a rimmed baking sheet with parchment paper
In a large bowl, toss the carrots with 1 tablespoon olive oil, salt, and pepper
Roast for 15 to 25 minutes, or until tender.
Meanwhile, blend together the garlic, honey, mustard, and 2 tablespoons olive oil until smooth. (Note: I like to use an immersion blender for this; most larger blenders won't work well since it's such a small amount)
When the carrots are done roasting, transfer them to a serving plate and drizzle with the honey Dijon sauce. Sprinkle with chopped parsley if you're feeling fancy.

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Slow-Cooked Salmon with Turnips and Swiss Chard

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sume.com‍

‍Serving Size: 4

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Ingredients List:

4 6-oz. pieces skinless salmon fillet

4 tablespoons olive oil, divided

1 teaspoon finely grated lemon zest

Kosher salt

4 garlic cloves, peeled, smashed

1½ pound small turnips, scrubbed, halved, quartered if large

Freshly ground black pepper

2 bunches Swiss chard

1 small shallot, finely chopped

¼ cup chopped fresh cilantro

¼ cup chopped fresh flat-leaf parsley

1 tablespoon fresh lime juice

1 teaspoon toasted sesame oil

Toasted sesame seeds (for serving)

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Instructions:

Step 1
Preheat oven to 250°. Place salmon in a large baking dish; drizzle with 2 Tbsp. olive oil, sprinkle with lemon zest, and gently rub into flesh. Season with salt and scatter garlic around. Bake until salmon is medium-rare (mostly opaque but still slightly translucent in the center), 30–35 minutes.‍
Step 2
Meanwhile, combine turnips, 1 Tbsp. olive oil, and 1 cup water in a large skillet; season with salt and pepper. Bring to a simmer, cover, and cook until turnips are fork-tender, 15–20 minutes. Uncover and cook, tossing occasionally, until liquid is evaporated and turnips are golden, 5 minutes.‍
Step 3
While turnips are cooking, remove ribs and stems from Swiss chard leaves. Thinly slice ribs, stems, and leaves crosswise. Heat remaining 1 Tbsp. olive oil in another large skillet over medium-high heat. Cook shallot and Swiss chard ribs and stems, stirring often, until beginning to soften, about 3 minutes. Add Swiss chard leaves and cook, tossing often, until leaves are wilted, about 2 minutes. Toss in cilantro, parsley, and lime juice; season with salt.‍
Step 4
Drizzle salmon with sesame oil. Serve salmon with Swiss chard and turnips, topped with sesame seeds.

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Strawberry and Apple Muffins

juliascuisine.com

Serving Size: yields 12 muffins
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Ingredients List:

1 1/2 Cups flour divided
3/4 Cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 Cup butter at room temperature
2 large eggs
2 teaspoons vanilla extract
1/2 Cup whole milk
2 Apples peeled, cored and diced
8-10 strawberries diced
2 Tablespoons oats
2 Tablespoons brown sugar

Instructions:

Preheat oven to 350 degrees F. Grease 12 muffin tins. Or in this case square individual cake tins. I recommend you line the bottom of the pan with parchment paper and grease that as well.
In a medium sized bowl sift together the flour, baking powder and salt. Set aside.
In a small bowl combine the brown sugar and oats. Stir and set aside.
In a large mixing bowl cream the butter and sugar. After the mixture is pale and fluffy, add the eggs one at a time mixing until they are incorporated into the batter. Mix in the vanilla extract.
Next, add half the flour and stir in gently. Then add all the milk and mix in the remaining flour. **reserve two tablespoons of the flour to coat the fruit**
Coat the berries and apples in the remaining flours. Gently fold into batter.
Evenly pour the batter into greased muffins tins. Top with the oat and brown sugar mixture.
Bake for approximately 15-18 minutes. Insert a toothpick in the center and when just a few crumbs come off, it is done. Remove from oven and place on a wire rack to cool for just a few minutes. Remove from pan after about 5 minutes and let it cool for a further few minutes. This can be served straight away. Will keep up to 3 days in an airtight container in the fridge.

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