What's in the Box?! Week 15 Summer 2025

Basil Mix

Basil is a highly aromatic herb with a distinct and vibrant flavor. Its leaves are glossy and bright green or purple, and they have a slightly sweet and peppery taste with hints of mint and cloves. Basil is known for its strong fragrance, which is both herbaceous and slightly floral. The scent of basil is often associated with Mediterranean and Italian cuisine, where it is widely used.

Varieties you might get

• Genovese, very green large leaves
• Midnight Purple, dark purple leaves

Storing

In a glass of water: Trim the stems and any leaves that would be under water. Use them first. Place the basil in a glass of water, just like you would with flowers. Store the glass in the refrigerator for up to a week or keep near a window. If you leave it out, you can use the leaves and roots will grow. Change the water every few days. Soon you can plant in a pot and have your own basil plant!
Refrigerator: place basil in a plastic bag with a paper towel or cloth to maintain moisture while allowing airflow.

Prep

Rinse. Remove leaves from stems. Chop or use the whole leaf. Eat raw or cooked.

Preserving

• Drying: To preserve basil, tie small bundles of basil sprigs together and hang them upside down in a dry, well-ventilated area away from direct sunlight. Allow the basil to dry completely until the leaves are brittle and crumble easily. Once dried, remove the leaves from the stems and store them in an airtight container. This dried basil can be used in various recipes, such as soups, stews, sauces, and marinades, to add a burst of flavor even when fresh basil is not available.
• Freezing: Start by blanching the basil leaves quickly in boiling water for about 5 to 10 seconds, then immediately transfer them to an ice water bath to stop the cooking process. Pat dry the blanched leaves and arrange them in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer until the basil leaves are completely frozen. Once frozen, transfer the leaves to a freezer-safe bag or container and store in the freezer. Frozen basil can be used in sauces, soups, and other cooked dishes.

How to use:

• Caprese Salad: layer fresh basil leaves with sliced tomatoes, mozzarella cheese, and a drizzle of olive oil.
• Pesto Sauce: Blend fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil to make a vibrant and flavorful pesto sauce. Toss it with pasta, spread it on sandwiches, or use it as a dip.
• Bruschetta: Top toasted bread slices with chopped tomatoes, garlic, olive oil, and fresh basil for a delicious bruschetta appetizer.
• Pasta and Pizza: Sprinkle chopped or torn basil leaves over pasta dishes or use them as a topping on homemade pizzas.
• Soups and Stews: Add fresh basil leaves to soups, stews, and sauces near the end of cooking.
• Garnish: Use whole basil leaves as a garnish for various dishes, including salads, sandwiches, and even desserts.

Recipes

• Pesto

Collard Greens

Collards are in the same family as cabbage, broccoli and cauliflower. A bitter green.

Prep

Rinse. Eat raw or cooked. Stems take longer to cook. I like to remove them and cook longer than leaves.

How to use:

• Sautéed Collard Greens: Heat a tablespoon of oil in a large skillet over medium heat. Add chopped onions and minced garlic and sauté for a minute. Then add chopped collard greens, a pinch of salt, and some red pepper flakes (optional). Cook until the collard greens are tender, stirring occasionally.
• Collard Green Wraps: Use collard greens as a substitute for tortillas or bread in wraps. Fill with your favorite veggies, protein, and sauce for a healthy and flavorful meal.
• Collard Green Chips: Preheat the oven to 350°F. Remove the stems from collard greens and tear them into large pieces. Toss the leaves with a little oil and salt. Spread the leaves in a single layer on a baking sheet and bake for 10-15 minutes, or until crispy.
• Collard Green Pesto: Combine blanched collard greens, garlic, olive oil, Parmesan cheese, and nuts (such as almonds or pine nuts) in a food processor. Pulse until the mixture forms a smooth paste. Serve with pasta or as a dip.
• Collard Green Salad: Thinly slice raw collard greens and toss with a citrus-based dressing, sliced almonds, and dried fruit (such as cranberries or raisins). Add crumbled feta cheese or goat cheese for extra flavor.
• Collard Green Soup: Cook chopped onions and garlic in a large pot until softened. Add chopped collard greens, chicken or vegetable broth, and a can of diced tomatoes. Season with salt and pepper to taste. Simmer until the collard greens are tender and the flavors are blended. Serve with crusty bread.

Recipes

• Collard Wrap
• Southern Collard Greens

Cucumbers

Cucumbers are a crisp and refreshing vegetable with a mild, subtly sweet flavor. They have a high water content, which gives them a hydrating and cooling quality. The flesh of cucumbers is pale green and juicy, with a crisp texture. They are commonly enjoyed fresh in salads, sandwiches, and wraps, or sliced as a refreshing snack.

Storing

Please refrigerate.

Prep

Rinse. Eat raw or cooked.

Preserving

Pickling: To make refrigerator pickled cucumbers, start by washing and thinly slicing the cucumbers. Place the cucumber slices in a clean, sterilized jar or container. In a separate bowl, combine equal parts of water and vinegar (such as white vinegar or apple cider vinegar) along with salt and sugar to taste. Stir until the salt and sugar dissolve completely. You can also add spices like dill, garlic, mustard seeds, or red pepper flakes for extra flavor. Pour the vinegar mixture over the cucumber slices, making sure they are fully submerged. Place a lid or cover on the jar and refrigerate for at least 24 hours to allow the flavors to develop. The pickled cucumbers will keep well in the refrigerator for up to a few weeks, and they can be enjoyed as a tangy and refreshing snack or used as a topping for sandwiches, salads, or tacos.

How to use

1. Fresh in salads: Cucumbers add a crisp and refreshing element to salads. Simply slice or dice them and toss them with other vegetables, greens, and your favorite dressing.
2. Cool and refreshing snack: Slice them into rounds or sticks and enjoy them plain or with a dip like hummus or tzatziki.
3. Cucumber sandwiches: Make a classic cucumber sandwich by layering thin cucumber slices on bread spread with cream cheese or butter. Add a sprinkle of salt and pepper for extra flavor.
4. Gazpacho or cold soups: Blend cucumbers with other ingredients like tomatoes, peppers, and herbs to make a refreshing gazpacho or chilled cucumber soup.
5. Pickles: Turn cucumbers into pickles by soaking them in a brine solution with vinegar, water, salt, and spices. Allow them to marinate for a few days to develop the desired flavor. more info above.
6. Sushi rolls: Use cucumber slices as a filling in homemade sushi rolls for a crunchy texture and refreshing taste.
7. Cucumber water: Infuse water with cucumber slices for a refreshing and hydrating beverage. Add mint leaves or lemon slices for extra flavor.
8. Cucumber cocktails: Blend cucumber slices with your favorite fruits and herbs to make refreshing cocktails or mocktails.
9. Cucumber salsa: Dice cucumbers and mix them with tomatoes, onions, jalapeños, cilantro, and lime juice to create a flavorful salsa.
10. Cucumber noodles: Spiralize or julienne cucumbers to create "noodles" and use them as a base for salads or as a lighter alternative to pasta in dishes like cold sesame cucumber noodles.

Heirloom Tomatoes!

Heirloom tomatoes come in a rainbow of colors from deep red to golden yellow, green-striped, purple, and even nearly black, with flavors ranging from sweet and fruity to tangy and smoky. Their unique shapes and rich taste make them perfect for salads, sandwiches, roasting, or enjoying fresh.

Storing

Keep ripe, uncut tomatoes at room temperature, away from direct sunlight, in a single layer with the stem side up to prevent bruising. If tomatoes are not fully ripe, place them in a paper bag at room temperature to encourage ripening. Once fully ripe, you can transfer them to the refrigerator's vegetable drawer, but allow them to return to room temperature before consuming for optimal flavor. Avoid storing tomatoes in airtight containers, as this can lead to moisture buildup and affect their quality. Use tomatoes within a few days of ripening for the best taste and texture.

Prep

Rinse. Eat raw or cooked.

Preserving

• Freezing: Out favorite way to keep them. You can freeze them whole, in halves, or in quarters. Alternatively, puree or make sauces and freeze them in airtight containers or freezer bags. Frozen tomatoes are great for sauces and soups.
• Drying: Sun-dry or use an oven or food dehydrator to dry tomatoes. Dried tomatoes can be stored in oil, used as a flavorful addition to dishes, or rehydrated before use.
• Tomato paste: Cook down tomatoes into a concentrated paste, then freeze in ice cube trays or store in small containers. These tomato paste cubes can be easily added to recipes.
• Preserves and chutneys: Make tomato preserves or chutneys by combining tomatoes with sugar, vinegar, and spices. These can be stored in sterilized jars and enjoyed as a sweet-savory condiment.
• Fermenting: Fermented tomatoes can be made into sauces or salsas with a tangy and complex flavor. The fermentation process adds depth to the taste.
• Canning: Tomatoes can be canned in the form of whole, crushed, or diced tomatoes, or as tomato sauces and pastes. The canning process involves blanching, peeling, and packing the tomatoes into sterilized jars, then processing them in a water bath or pressure canner according to recommended guidelines.

How to use:

• Fresh in salads: Chop or slice tomatoes and incorporate them into salads for a burst of juicy flavor. Pair them with ingredients like fresh mozzarella, basil, cucumbers, and balsamic vinaigrette for a classic Caprese salad.
• Sandwiches and wraps: Add sliced tomatoes to sandwiches, wraps, and burgers.
• Sauces and salsas: Tomatoes are the base for many sauces and salsas. Use them to make classic marinara, pasta sauces, or chunky tomato salsas for tacos and chips.
• Soups and stews: Tomatoes form the foundation of comforting soups and stews. Try them in tomato soup, gazpacho, or hearty vegetable stews.
• Grilled and roasted: Grill or roast tomatoes to bring out their natural sweetness and depth of flavor. Grilled tomatoes can be served as a side dish, while roasted tomatoes can be used in sauces, spreads, or as a topping.
• Stuffed tomatoes: Hollow out larger tomatoes and stuff them with fillings like rice, quinoa, or ground meat for a delicious and satisfying dish.
• Tomato-based drinks: Blend tomatoes into fresh juices or use them as a base for cocktails like Bloody Marys.
• Baked goods: Incorporate sun-dried or chopped tomatoes into baked goods like bread, muffins, or savory tarts.
• Snacking: Enjoy cherry or wedged tomatoes as a healthy and convenient snack on their own or paired with hummus, cheese, or crackers.

Red Russian Kale

Kale, a leafy green vegetable renowned for its robust and earthy flavor, belongs to the Brassica family and stands as a nutritional powerhouse. Its slightly bitter, peppery taste lends itself well to a multitude of culinary applications, from hearty salads and smoothies to sautés and soups.

Prep

Rinse. Remove from stems because leaves cook faster. Chop or use whole leaves. Eat raw or cooked. If the kale starts to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.

Storing

To store kale, place unwashed leaves in a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.

How to use:

• In salads: Kale is a sturdy green that holds up well in salads. Try massaging the kale with some olive oil and lemon juice to make it more tender.
• In smoothies: Kale adds a nutritious boost to smoothies. Try blending kale with frozen fruit and yogurt for a delicious and healthy breakfast.
• In soups: Kale is a great addition to soups. Add it to vegetable soup or use it in place of spinach in a classic Italian minestrone.
• In stir-fries: Kale works well in stir-fries. Add it to your favorite stir-fry recipe along with other vegetables and a protein.
• In pasta dishes: Kale can be added to pasta dishes for a nutritious twist. Try tossing it with spaghetti, olive oil, and garlic for a simple yet satisfying meal.
• In sandwiches and wraps: Use kale leaves as a healthy alternative to lettuce in sandwiches and wraps. They add a crunchy texture and a boost of nutrition.
• In pesto: Use kale instead of basil in a classic pesto recipe. It adds a unique flavor and packs in extra nutrients.
• In chips: Bake kale leaves in the oven with a little olive oil and salt for a healthy and delicious snack.

Recipes

• Massaged Kale Salad

Summer Squash

Summer squash refers to a variety of tender, edible gourds that are harvested during the summer months. They typically have a vibrant, yellow or green skin and a mild, slightly sweet flavor. Summer squash comes in various shapes, including elongated, cylindrical zucchini and round or bulbous varieties like pattypan and yellow crookneck squash. The flesh is tender and succulent, with a delicate texture that holds up well in both raw and cooked preparations.

Prep

Rinse. Eat raw or cooked.

Storing

Handle gently. The skin is thin and fragile. Keep on the counter and use within a week. If you aren't going to use them right away keep in the refrigerator.

Preserving

• Freezing: Wash and slice the squash into desired shapes, such as rounds or cubes. Blanch the slices in boiling water for a couple of minutes, then quickly transfer them to an ice bath to cool. Drain well and pat dry. Arrange the slices in a single layer on a baking sheet and freeze until firm. Transfer the frozen slices to airtight freezer bags or containers, removing as much air as possible. Label and date the packages, then store them in the freezer for up to 8-10 months.
• Dehydrating: Slice the squash into thin rounds or strips. Arrange the slices on dehydrator trays or a baking sheet lined with parchment paper. Set the dehydrator to the appropriate temperature for vegetables or use the oven on its lowest setting. Dry the slices until they are crisp and brittle. Store the dehydrated squash in airtight containers or resealable bags. Rehydrate the slices in water or broth before using them in recipes.

How to use:

• Grilling: Slice the squash into thick rounds or lengthwise strips and brush them with olive oil and seasonings. Grill them over medium heat until tender and slightly charred.
• Sautéing: Cut the squash into bite-sized pieces or slices and sauté them in a little olive oil or butter until they are golden brown and tender. You can add herbs, garlic, or other seasonings for extra flavor. Sautéed summer squash can be enjoyed as a side dish, added to pasta, or used as a topping for pizzas.
• Roasting: Toss sliced summer squash with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast in a preheated oven at around 425°F (220°C) for 15-20 minutes or until they are tender and caramelized. Roasted summer squash is a tasty addition to grain bowls, salads, or as a side dish.
• Raw in salads: Thinly slice or julienne summer squash and add it to salads for a fresh and crisp texture.
• Stuffed squash: Hollow out larger summer squash varieties like zucchini or pattypan and fill them with a stuffing of your choice, such as cooked grains, cheese, herbs, or ground meat. Bake until the squash is tender and the filling is cooked through.
• Soups and stews: Add sliced or cubed summer squash to soups, stews, or chili for added flavor and texture. It cooks relatively quickly and absorbs the flavors of the other ingredients.
• Spiralized: use a spiralizer to make squash noodles. You can simply sauté the squash noodles in a bit of olive oil or butter until they are tender but still retain some crunch. Top them with your favorite pasta sauce, such as marinara, pesto, or alfredo, and garnish with grated cheese, fresh herbs, or toasted nuts. You can also use spiralized summer squash in salads, stir-fries, or cold noodle dishes.
• Sauce base: Summer squash can be used to create a delicious and creamy sauce that pairs well with pasta, grains, or roasted vegetables. Start by slicing the summer squash into small cubes or rounds. Steam or sauté until it becomes tender. Transfer the cooked squash to a blender or food processor and blend it until smooth. Add a splash of broth or dairy of choice, a squeeze of lemon juice, and season with salt, pepper, and herbs like basil or thyme to enhance the flavor. You can also incorporate garlic, onion, or Parmesan cheese for additional depth. Adjust the consistency by adding more broth if needed. Toss the sauce with cooked pasta or drizzle it over roasted vegetables.

Recipes

• 99 Ways to use Summer Squash
• Pasta with Zucchini Sauce

Watermelon Radishes

Watermelon radishes are striking root vegetables with a pale green exterior and a vivid pink to red interior that resembles a watermelon. They have a crisp, firm texture and a mildly sweet, peppery flavor that is less sharp than traditional red radishes. Their colorful appearance makes them a beautiful addition to salads, slaws, and garnishes, and they can be enjoyed raw, pickled, or lightly roasted to bring out their natural sweetness.

Storing

Remove greens for radishes. The leaves will continue to draw moisture from the root. Store the radishes and greens separately.

It's best to use the greens within a few days for optimal flavor. To store the greens, place unwashed leaves in a container lined with a dry paper towel to absorb excess moisture. Seal the container loosely to allow for some airflow. Store in the fridge. Here it will stay fresh for a few days.

Radish roots can keep for several weeks, sometimes even months, when stored in the fridge.

Prep

Rinse. The whole radish is edible, leaves and root. Eat raw or cooked. If the leaves start to wilt, you can revive them by soaking in ice water for a few minutes before patting them dry and using as desired.

How to use:

• Salads: Slice or julienne watermelon radishes for a colorful, crunchy addition to green salads or slaws.
• Pickles: Quick-pickle slices with vinegar, sugar, and salt for a tangy, vibrant snack or topping.
• Roasted: Roast chunks or slices with a drizzle of olive oil, salt, and pepper to mellow their peppery bite and enhance sweetness.
• Sandwiches and wraps: Add thin slices for a crisp texture and mild, peppery flavor.
• Crudité platters: Serve raw with dips like hummus, yogurt, or ranch for a visually stunning appetizer.
• Garnish: Use thin slices as a topping on soups, grain bowls, or tacos for color and crunch.

Recipes

• Pickled Radishes
• Roasted Radishes