What's in the Box?! Week 6 Summer 2026

Purple Basil

Purple basil boasts striking dark purple or burgundy leaves. Beyond its visual appeal, purple basil shares the same aromatic and slightly spicy fragrance as its green counterpart, but often carries subtle undertones of citrus or anise. The leaves can be used in a similar fashion to green basil, lending their unique color and flavor to dishes such as salads, pasta, sauces, and pestos.

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

Potatoes

Potatoes are a versatile and hearty vegetable, known for their starchy, creamy texture and mild, earthy flavor. They can be boiled, roasted, mashed, or fried, and they pair well with a wide range of dishes. Their sturdy skins are often edible, and they hold their shape well in soups, stews, and salads. As Samwise Gamgee said in The Lord of the Rings, “Po-ta-toes! Boil ’em, mash ’em, stick ’em in a stew.” Potatoes have long been a staple in kitchens around the world, cherished for their simplicity, nutrition, and comfort.

Prep

Scrub and cooked.

Storage

Store potatoes in a cool, dark, and well-ventilated place, like a pantry. Avoid the fridge, as cold temperatures can alter their texture.

How to use:

• Roasted: Toss potatoes with olive oil, salt, and herbs, then roast until crispy and golden for a delicious side dish.
• Boiled: Boil potatoes until tender and toss with butter, garlic, and fresh herbs for a simple, comforting dish.
• Salads: Boiled or roasted potatoes work wonderfully in potato salads, adding a creamy texture and unique flavor.
• Smashed: Boil, lightly smash, then roast or pan-fry for crispy edges and a fluffy interior.
• Grilled: Slice potatoes in half, brush with oil, and grill for a smoky, caramelized flavor—perfect as a summer side.

Recipes

• 30 Potato Recipes

Radish Pods

Radish pods are one of my FAVORTIE treats from the garden that you can't find anywhere else.

Radish pods, also known as radish seed pods, are the edible seed pods that form after radish plants flower. These pods have a slender, elongated shape and a crisp texture, similar to snap peas or green beans. They have a mildly spicy and peppery flavor, reminiscent of radish roots but milder in intensity. Radish pods can be enjoyed raw, or lightly cooked in stir-fries, sautés, they are less spicey after cooking.

Storing

Best to keep refrigerated.

Prep

Rinse. The stems should be removed. Eat raw or cooked.

Preserving

• Pickling: To make refrigerator pickled radish pods, start by washing and trimming the radish pods to remove any stems or damaged parts. In a saucepan, combine equal parts vinegar and water along with sugar and salt, adjusting the amounts based on your taste preference. Bring the mixture to a boil, stirring until the sugar and salt dissolve. Remove the brine from heat and let it cool slightly. Place the radish pods in clean, sterilized jars, along with desired herbs, spices, or garlic cloves for added flavor. Pour the cooled brine over the radish pods, ensuring they are completely submerged. Seal the jars and place them in the refrigerator for at least 24 hours to allow the flavors to develop. The pickled radish pods can be enjoyed within a few days and will keep in the refrigerator for up to a few weeks.
• Freezing: Blanch the radish pods in boiling water for a couple of minutes, then quickly transfer them to an ice bath to cool. Drain well and pat dry. Pack the blanched radish pods into freezer bags or containers, removing as much air as possible. Label and date the packages, then store them in the freezer for up to several months. Frozen radish pods are suitable for adding to stir-fries, soups, stews, or other cooked dishes.

How to use:

• Raw in salads: Slice them thinly and toss them with other vegetables, greens, and a flavorful dressing.
• Pickled: As mentioned earlier, radish pods can be pickled. Use them as a condiment or a side dish to complement sandwiches, wraps, or charcuterie boards. The pickled pods add a zesty bite and can also be enjoyed on their own as a snack.
• Stir-fries and sautés: Include radish pods in stir-fries or sautés for a quick and healthy addition. Heat a little oil in a pan, add the pods along with other vegetables, and cook them over high heat until they are slightly tender yet still crisp. Season with soy sauce, garlic, ginger, or other desired spices for added flavor.
• Tempura or fritters: Dip radish pods in a light batter and deep-fry them to create crispy tempura or fritters. The hot oil will bring out their natural flavors and provide a delightful crunch. Serve them as an appetizer or snack with a dipping sauce of your choice.
• Soups and stews: Add radish pods to vegetable soups or stews for an extra layer of texture and flavor. Simmer them with other vegetables, broth, and seasonings to infuse the dish with their unique taste.

Recipes

• Charred Radish Pods

Rainbow Chard

Rainbow chard, a vibrant and visually stunning leafy green, is a variety of Swiss chard distinguished by its multicolored stems and veins. The leaves are broad, glossy, and range in color from deep green to red and yellow. With a flavor profile similar to spinach, rainbow chard offers a mild earthiness and a slight bitterness. Suitable for both raw and cooked applications, rainbow chard can be sautéed, steamed, stir-fried, or added fresh to salads.

Prep

Rinse. Remove from stems because leaves cook faster. Chop or use whole leaves. Eat raw or cooked. If the chard 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 chard, place unwashed leaves in a bag or 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:

• Rainbow Chard can be used any way you would use spinach.
• Sautéed Rainbow Chard: Heat olive oil in a pan, add stems first and once soft, add leaves, and sauté with garlic, onions, or your favorite herbs and spices for a quick and nutritious side dish.
• Rainbow Chard Salad: Use raw, thinly sliced rainbow chard leaves in salads. Combine with other greens, cherry tomatoes, nuts, and a light vinaigrette for a refreshing and colorful salad.
• Stir-Fried Rainbow Chard: Stir-fry rainbow chard with other vegetables, tofu, or meat for a flavorful and vibrant stir-fry. Add soy sauce, ginger, and garlic for an Asian-inspired twist.
• Rainbow Chard Wraps: Use large rainbow chard leaves as a wrap for your favorite fillings, such as hummus, quinoa, or grilled vegetables.
• Rainbow Chard and Cheese Frittata: Incorporate sautéed rainbow chard into a frittata along with cheese, eggs, and herbs.
• Rainbow Chard Smoothie: Add raw rainbow chard leaves to your favorite smoothie for a nutrient boost.
• Rainbow Chard and Lentil Soup: Include chopped rainbow chard in hearty soups with lentils, beans, and a variety of vegetables for a nutritious and satisfying meal.
• Rainbow Chard Pesto: Blend rainbow chard leaves with garlic, pine nuts, Parmesan cheese, and olive oil to create a vibrant and nutritious pesto. Use it on pasta, sandwiches, or as a dip.

Recipes

• Garlicky Swiss Chard

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

Salad Mix

A fresh mix of baby greens, young lettuces. Each bite brings a balance of tender texture and varied flavors, mild, peppery, slightly sweet, or nutty depending on the blend. Great as a base or garnish, it is a quick way to add color and freshness to any meal.

Prep

These greens are not pre-washed and should always be washed before using. Chop or add whole leaves. Eat raw or cooked. If the lettuce 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

It's best to use it within a few days for optimal flavor. To store it, place unwashed leaves in a bag or 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:

• Salads: Lettuce is a staple ingredient in salads. Use it as a base and layer on other vegetables, fruits, proteins, and dressings to create a refreshing salad.
• Burgers and Sandwiches: Add a crisp lettuce leaf to your burgers or sandwiches to provide a crunchy and fresh element. It adds texture and helps balance out the flavors.
• Soups and Stews: Add shredded lettuce to hot soups or stews just before serving. The lettuce will wilt slightly and add a refreshing touch to the warm dish.
• Stir-fries: Toss lettuce leaves into stir-fries at the last minute, allowing them to wilt slightly but still maintain some crispness. They add a fresh and vibrant element to the dish.
• Smoothies: Yes, you can even add lettuce to your smoothies!

Recipes

• 37 Lettuce Recipes That Are Anything But Boring

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