Week of June 30
My Dear Community,
The land feels alive right now — buzzing bees, bursting berries, and rows of vegetables soaking up the summer sun and our sunflowers in bloom. There’s something magical about this time of year, when the days stretch long and the harvest rolls in fast and full.
Every week, as we pack these boxes, I’m reminded of what this really is: not just food, but a relationship. Between you and the farmers. Between the soil and the seasons. Between a community that chooses to eat close to home — and in doing so, support something much bigger.
These blackberries? Picked at their peak. These heirloom tomatoes? Grown just down the road. Everything you see was planted with care and harvested with purpose. It’s food that tells the truth. And it tastes better because of it.
As we celebrate the Fourth of July, there’s something deeply meaningful about connecting to the land, supporting local agriculture, and enjoying real food grown with care for the future — and we’re so grateful you’re part of it.
Be good to each other.
P.S. We’re gapping in carrots this week. I’m always amazed they show up week after week, but every now and then, it’s nice to switch it up and let the soil catch its breath.
Heirloom Tomato, Basil & Balsamic Zucchini Pasta
Ingredients
½ cup balsamic vinegar *
1 large zucchini
1 tablespoon extra-virgin olive oil
2 tablespoons fresh lemon juice
1 clove garlic, finely minced
¼ teaspoon fine grain sea salt, plus more for seasoning
Freshly ground black pepper, to taste
2 small heirloom tomatoes, diced (about 1 cup)
2 tablespoons chopped fresh basil
Find the full recipe and inspiration here at Blissful Basil
Green Bean Salad with Caramelized Cherry Tomatoes
Ingredients:
for the tomatoes:
1 pint cherry tomatoes, cut in half
1 teaspoon olive oil
1/8 teaspoon salt, or to taste
for the dressing:
2 tablespoons extra virgin olive oil
1 teaspoon mustard
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 small clove garlic, crushed through a press or finely minced
for the green beans and salad:
16 to 18 ounces green beans, washed, dried, stemmed, and broken into pieces
1 teaspoon olive oil
1/4 teaspoon salt
3 to 6 ounces feta cheese
Find the full recipe and inspiration here at Cardamom and Tea
Arugula and Leek Fritata
Ingredients:
12 large egg(s)
1/2 cup(s) coconut milk full fat
2 tablespoon(s) coconut oil
3/4 medium leek(s) sliced
2 medium garlic clove(s) minced
4 cup(s) arugula baby
1/2 cup(s) tomatoes cherry or grape, halved
2 tablespoon(s) olive oil
1 teaspoon(s) balsamic vinegar
1/8 teaspoon(s) sea salt to taste
1/8 teaspoon(s) black pepper to taste
Find the full recipe and inspiration here at Paleo Plan
Simple Grilled Romaine Salad
Ingredients
2 heads of fresh and firm romaine lettuce cut vertically (you will have 4 halves)
3 tablespoons olive oil
kosher salt
black pepper
1 lemon, cut in half
2 ounces fresh parmesan cheese, grated
Find the recipe and inspiration here at Heart Beet Kitchen
Mind Blowing Chocolate Zucchini Cake
Ingredients
2 cups almond flour*
⅓ cup cocoa powder
1 tsp baking soda
¼ tsp fine sea salt
½ cup pure maple syrup
2 large eggs
1 ½ tsp vanilla extract
1 ½ cups grated zucchini, no need to peel or squeeze out water
½ cup chocolate chips
1 batch healthy chocolate cream cheese frosting