Box Contents, Recipes, and News for the Week of February 24

To help you plan for your next week, the week of February 24, 2025, these items will be coming from Sunrise Organic Farm, Milliken Family Farm, Tutti Frutti Farms, Alcantar Organics, Burkdoll Farm, and other organic growers.

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

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Senior Box

• 1 lb Mixed Citrus
• 1.5 lb Gala Apples
• 1 head Romaine Lettuce
• 1 bunch Purple Carrots
• 1 Green Kohlrabi
• 1 bunch Spinach
• 1.5 lb Golden Potatoes
• 1 head Desert Sunset Garlic

Bambino Box

• 1 lb Golden Nugget Mandarins
• 1.5 lb Gala Apples
• 1 head Romaine Lettuce
• 1 bunch Purple Carrots
• 1 Green Kohlrabi
• 1 bunch Spinach
• 1.5 lb Golden Potatoes
• 1 head Desert Sunset Garlic

Small Box

• 1.5 lb Mixed Citrus
• 1 Texas Pink Grapefruit
• 1.5 lb Gala Apples
• 1 head Romaine Lettuce
• 1 bunch Purple Carrots
• 1 Green Kohlrabi
• 1 bunch Spinach
• 1.5 lb Golden Potatoes
• 1 head Desert Sunset Garlic
• 1 head Savoy Cabbage

Family Box

• 2 lb Mixed Citrus
• 2 Texas Pink Grapefruit
• 2 lb Gala Apples
• 1 head Romaine Lettuce
• 1 bunch Purple Carrots
• 1 Green Kohlrabi
• 1 bunch Spinach
• 2 lb Golden Potatoes
• 1 head Desert Sunset Garlic
• 1 head Savoy Cabbage

Value Box

• 2.5 lb Mixed Citrus
• 3 Texas Pink Grapefruit
• 2.5 lb Gala Apples
• 2 heads Romaine Lettuce
• 2 bunches Purple Carrots
• 2 Green Kohlrabi
• 2 bunches Spinach
• 2 lb Golden Potatoes
• 2 heads Desert Sunset Garlic
• 1 head Savoy Cabbage

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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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Cabbage Soup

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delish.com
serves 4

Ingredients

2 Tbsp. extra-virgin olive oil
1 large yellow onion, finely chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
1/2 tsp. chili powder
Kosher salt
Freshly ground black pepper
1 (15-oz.) can white beans, drained, rinsed
2 cloves garlic, finely chopped
1 tsp. fresh thyme leaves
4 cups low-sodium vegetable or chicken broth
1/2 large head cabbage, chopped
1 (15-oz.) can chopped fire-roasted tomatoes
2 Tbsp. chopped fresh parsley, plus more for serving
Pinch of crushed red pepper flakes

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Instructions

1. In a large pot or Dutch oven over medium heat, heat oil. Add onion, carrots, celery, and chili powder; season with salt and black pepper. Cook, stirring often, until vegetables are softened, about 8 minutes. Stir in beans, garlic, and thyme and cook, stirring occasionally, until garlic is fragrant, about 1 minute.
2. Step 2Add broth and 2 c. water and bring to a simmer. Stir in cabbage and tomatoes and simmer, stirring occasionally, until cabbage is wilted, about 6 minutes.
3. Step 3Remove from heat and stir in parsley and red pepper flakes; season with salt and black pepper.
4. Step 4Divide soup among bowls. Top with more parsley.

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Crispy Apple Kohlrabi Salad

cookieandkate.com

serves 4

Ingredients

2 small kohlrabi (about 1 pound, I used the green variety but purple would be prettier), cut into matchsticks about ¼″ wide

1 large Honeycrisp apple (about ½ pound), cored and cut into matchsticks about ¼″ wide

⅓ cup grated gouda cheese (optional, not shown)

¼ cup fresh tarragon leaves

3 tablespoons toasted sunflower seeds

Lemon zest, to taste

1 to 2 tablespoons olive oil, to taste

1 to 2 tablespoons lemon juice, to taste

Flaky sea salt (like Maldon) and freshly ground black pepper, to taste

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Instructions

1. In a large serving bowl, combine the kohlrabi and apple matchsticks. Add the cheese, if using, and the tarragon leaves and sunflower seeds. Shave lemon zest liberally over the bowl (I probably used about half of a small lemon’s worth or more).

1. Drizzle in 1 tablespoon olive oil and 1 tablespoon lemon juice, then sprinkle lightly with salt and black pepper. Use your hands to gently toss the salad, then add another drizzle of olive oil and lemon juice if the salad seems dry. Finish with another light sprinkle of salt and pepper and serve immediately.

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Aloo Palak (Spinach and Potato)

indianhealthyrecipes.com

serves 3

Ingredients

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Instructions

1. Preparation:
   • Rinse the spinach thoroughly in plenty of water and drain in a colander.
   • Peel and cube the potatoes into bite-sized pieces. To prevent discoloration, you can keep them immersed in a bowl of water until ready to use.
2. Cooking:
   • Heat 2 tablespoons of oil in a pan over medium heat.
   • Once the oil is hot, add ¾ teaspoon of cumin seeds and let them splutter.
   • Add the chopped garlic and green chilies. Sauté for about a minute, then sprinkle in a pinch of asafoetida.
   • If using, add the chopped or sliced onion and cook until it turns light golden.
   • Drain the potatoes and add them to the pan. Sauté for 3 to 4 minutes.
   • You can either continue to stir-fry the potatoes until they're fork-tender or add 3 tablespoons of water, cover the pan, and cook until the potatoes are tender but not mushy.
   • Sprinkle in ⅛ teaspoon turmeric, ¼ teaspoon salt, ¼ teaspoon red chili powder (if using), kasuri methi, and garam masala (if using). Sauté for another minute or two until the raw smell of the spices dissipates. Taste and adjust seasoning as needed.
   • Add the chopped spinach to the pan. Sauté over medium-high heat for about 3 minutes, or until the spinach wilts.
   • Once most of the moisture has evaporated, turn off the heat. If desired, sprinkle 1 teaspoon of toasted sesame seeds over the dish.
   • Before serving, drizzle with lemon juice to taste.

Low-Carb Cabbage Enchiladas

delish.com

serves 4

Ingredients

• 1 head green cabbage
• 1 Tbsp. extra-virgin olive oil
• 1 large onion, chopped
• 1 red bell pepper, chopped
• Kosher salt
• 2 cloves garlic, minced
• 2 tsp. ground cumin
• 2 tsp. chili powder
• 3 cups cooked and shredded chicken
• 1 1/3 cups red enchilada sauce, divided
• 2 Tbsp. chopped cilantro, plus more for garnish
• 1 cup shredded Monterey jack
• 1/2 cup shredded cheddar
• Sour cream, for drizzling

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Instructions

1. Preheat oven to 350º. In a large pot, boil 4 cups water. Using tongs, dip each cabbage leaf in water for 30 seconds and place on a paper towel-lined plate to dry.
2. Step 2In a large skillet over medium heat, heat oil. Add onion and bell pepper and season with salt. Cook until soft, 5 minutes, then stir in garlic, cumin, and chili powder. Add shredded chicken and 1 cup enchilada sauce and stir until saucy. Turn off heat and stir in cilantro.
3. Step 3Place a heaping spoon of chicken mixture into the center of each cabbage leaf. Fold the short sides of the cabbage leaf in first, then roll into a cylinder — like a burrito! Repeat until all chicken mixture is used.
4. Step 4Spoon remaining 1/3 cup enchilada sauce over cabbage enchiladas and sprinkle with both cheeses. Bake until melty, about 20 minutes. Garnish with sour cream and more cilantro and serve.

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Grapefruit Greek Yogurt Cake

delish.com

serves 4

Ingredients

• 1 and 1/2 cups (190g) all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 3/4 cup (180g) Greek yogurt*
• 1 cup (200g) packed light brown sugar
• 1/2 cup (120ml) vegetable or canola oil (melted + slightly cooled coconut oil works too)
• 1/4 cup (60ml) freshly squeezed grapefruit juice, strained

• 1 and 1/2 Tablespoons grapefruit zest
• 1 teaspoon pure vanilla extract
• seeds scraped from 1/2 of a vanilla bean

Grapefruit Glaze

• 1 cup (120g) confectioners’ sugar, sifted
• 2 Tablespoons (30ml) freshly squeezed grapefruit juice, strained
• 1/4 teaspoon pure vanilla extract

Instructions

1. Preheat the oven to 350°F (177°C) and grease a 9x5 pan
2. Whisk the flour, baking powder, and salt together in a large bowl. In a medium bowl, whisk the eggs. Once combined, whisk in the yogurt, brown sugar, oil, grapefruit juice, zest, vanilla extract, and seeds. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing.

1. Spread batter into the prepared loaf pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
2. Remove the cake from the oven and set on a wire rack. Allow to cool before drizzling with glaze.
3. For the glaze, simply whisk the ingredients together and drizzle over cake. Slice and serve. Cover and store leftover cake at room temperature for up to 5 days. I love it cold, so you can store it in the refrigerator too!

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