807 Martinez Rd

Moriarty, NM




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    Weekly Member


                    Week of October 21st - 25th

What you may find in your box:

Green chili



Kale or chard

2 Butternut squash



Recipes to try:

Apple Cobbler


  • 5 cups sliced peeled tart apples*

  • 1 2/3 cups white sugar, divided

  • 1 1/2 teaspoons ground cinnamon

  • 1/2 teaspoon ground cloves

  • 1/4 teaspoon freshly ground nutmeg

  • 1 1/4 cups all-purpose flour*

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1 egg, beaten

  • 1/2 cup table cream 

  • 1/3 cup butter, melted


  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Stir apples, 2/3 cup sugar, cinnamon, cloves, and nutmeg together; distribute apple mixture into a 9x9-inch baking dish that is at least 2 inches deep.

  3. Whisk flour, remaining 1 cup sugar, baking powder, and salt together in a bowl. Stir egg, cream and melted butter together in a cup; pour egg mixture into flour mixture and stir until all ingredients are moistened. Using the back of a spoon, spread batter over apple mixture to seal apples in completely.

  4. Bake in the preheated oven until golden brown on top, about 50 minutes.


Butternut Squash Soup with a Kick

"A great soup to warm you up in a hurry. Great any time of year. You can play with the volumes of jalapeno and ginger and sour cream, to whatever you like. You can vary the amount of sour cream you add depending on how 'hot' you want the soup to taste."


  • 2 tablespoons butter

  • 1 onion, diced

  • 2 teaspoons grated fresh ginger

  • 1 jalapeno pepper, seeded and diced*

  • 1 (2 pound) butternut squash - peeled, seeded, and cubed*

  • 1 (14.5 ounce) can chicken broth

  • 1 (12 fluid ounce) can evaporated milk

  • 1/2 cup coconut milk

  • 1 tablespoon white sugar

  • salt and black pepper to taste

  • 1 cup sour cream

  • 1 tablespoon chopped fresh thyme, or to taste


  1. Melt the butter in a large pot over medium heat. Stir in the onion, ginger, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes. Add the butternut squash and chicken broth, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the squash is tender, about 30 minutes.

  2. Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Ladle into bowls, and garnish with sour cream and thyme to serve.

*found in your box

Other Butternut squash and Jalapeno ideas:

Butternut Squash Spaghetti With Sausage and Sage

Butternut Squash and Feta Tartlets

Jalapeno poppers

Cheddar Jalapeno Cornbread

                    Week of October 14th- 18th

What you may find in your box:





Regular or Green Tomatoes

Bell peppers


Butternut Squash


*Try pickling!  Here is a link to a recipe: https://www.allrecipes.com/recipe/221961/quick-pickled-jalapeno-rings/ 


Recipes to try:

Golden Carrot Bake

3 c shredded carrots

1 1/2 c water

2/3 c uncooked brown rice

1/2 tsp salt

1/4 tsp pepper

Combine in a saucepan and bring to a boil.  Reduce heat, cover, and simmer for 25 minutes.  Do not drain.

1 1/2 c Monterey Jack cheese, shredded

1 c milk

2 eggs, beaten

1/4 c onion

pinch of ground nutmeg

Stir in and transfer into a 1 1/2 quart casserole dish.  Bake uncovered at 350 degrees F for 1 hour.

1/2 c Monterey Jack cheese, shredded

Sprinkle on top.  Return to oven long enough to melt cheese, about 2 minutes.

Maple Roasted Butternut Squash and Beets

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr


  • 1 medium butternut squash peeled, seeded and chopped

  • 1 large red beet peeled and chopped

  • 3 tablespoons grapeseed or olive oil

  • 1-1/2 teaspoon kosher salt

  • 2 teaspoons ground cinnamon

  • 1 tablespoon pure maple syrup*

For Serving:

  • Zest of 1 orange optional

  • Dried oregano

  • Toasted walnuts

  • Pistachios


  1. Preheat the oven to 400 degrees F.

  2. Peel and chop the butternut squash and the beet into ½” cubes.

  3. Place them in a mixing bowl and add oil, salt, cinnamon, and maple syrup. Toss well using your hands and make sure the veggies are all evenly coated.

  4. Lay the vegetables out on a large (or two smaller) baking sheet in a single layer.

  5. Roast vegetables for 40 to 50 minutes, stirring once half-way through roasting.

  6. Place oven on the broil setting for 3 to 5 minutes in order to crisp up the veggies.

  7. Remove from the oven and sprinkle with dried oregano, orange zest, and additional salt if desired.

  8. Serve with toasted walnuts and pistachios.

                   Week of October 7th - 11th

What you may find in your box:


White Pumpkin 


Decorative Little Pumpkins (May be cooked and eaten!)





Green Tomatoes


Recipes to try:

Fried Green Tomatoes


  • 4 large green tomatoes

  • 2 eggs

  • 1/2 cup milk

  • 1 cup all-purpose flour

  • 1/2 cup cornmeal

  • 1/2 cup bread crumbs

  • 2 teaspoons coarse kosher salt

  • 1/4 teaspoon ground black pepper

  • 1 quart vegetable oil for frying


  1. Slice tomatoes 1/2 inch thick. Discard the ends.

  2. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.

  3. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

Fried Apples and Onions

Two parts Apples

One part Onion

2 Tbsp butter per 1 apple and 1/2 small onion

Thinly slice apples and onions.  Fry in butter until soft and slightly browned. 

Pumpkin Chocolate Chip Cookies


  • 1 cup canned pumpkin

  • 1 cup white sugar

  • 1/2 cup vegetable oil

  • 1 egg

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 2 teaspoons ground cinnamon

  • 1/2 teaspoon salt

  • 1 teaspoon baking soda

  • 1 teaspoon milk

  • 1 tablespoon vanilla extract

  • 2 cups semisweet chocolate chips

  • 1/2 cup chopped walnuts (optional)


  1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.

  2. Add vanilla, chocolate chips and nuts.

  3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

              Week of September 30th - October 4th

What you may find in your box:



Bell Peppers

Sweet Corn (last week- one more than we thought!)




Pie Pumpkin

Butternut Squash

Bolita Beans ( 1 lb)

Chicos (Horno roasted)

*Chop up your bell peppers and freeze for fajitas and soups during the winter!

Carrots and corn can also be cut and put into the freezer!  Enjoy stocking up!

If you are trying to avoid sugar, simply roast your butternut squash by peeling with a vegetable peeler, cutting it in half, placing it in a baking dish with about an inch of water in the pan, baking at 350 for about 30 minutes, scooping out the seeds, chopping it into cubes and then adding coconut oil/butter and cooking for another 30 minutes.  Delicious!

Recipes to try:

Sausage, Potato and Kale Soup


  • 1 pound bulk Italian sausage

  • 4 cups half-and-half

  • 3 cups cubed potatoes

  • 2 cups low-sodium chicken broth

  • 2 cups whole milk

  • 1 onion, chopped

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon red pepper flakes, or more to taste

  • 1/2 teaspoon ground black pepper

  • 2 cups torn kale leaves (bite-size pieces)


  1. Heat a large soup pot over medium-high heat. Crumble sausage into pot; cook and stir until browned, about 10 minutes. Drain and discard grease.

  2. Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low. Simmer until potatoes are tender, about 30 minutes. Season with black pepper; stir kale into soup. Simmer until kale is tender, 10 to 15 more minutes.

Roasted Butternut Squash and Apples


  • 1 butternut squash (2 pounds), peeled and cut into 1/2-inch slices

  • 3 medium tart apples, peeled and thinly sliced

  • 1/3 cup packed brown sugar

  • 1-1/2 teaspoons all-purpose flour

  • 1/4 teaspoon ground cinnamon

  • 2 tablespoons butter, melted


  • 1. Preheat oven to 350°. Layer squash and apples in a 13x9-in. baking dish coated with cooking spray. Mix brown sugar, flour and cinnamon; sprinkle over top. Drizzle with butter.

  • 2. Bake, covered, until squash and apples are tender, 45-55 minutes.

                Week of September 23rd -27th

What you may find in your box:


Cabbage or Broccoli

Sweet Corn





Pie Pumpkin


Recipe to try:

Roasted Cabbage Wedges with Honey Mustard Dressing


Cabbage, cut into 8-10 wedges

Olive oil

Salt & Pepper to taste


Lay cabbage wedges on jelly roll pan and drizzle olive oil over them generously.  Sprinkle with desired amount of salt and pepper.  Bake at 400 degrees for 45-60 minutes or until turning golden brown and slightly crispy.  

Enjoy like this, or pour some Honey Mustard Dressing over top!


1/2 c olive oil

1/3 cup apple cider vinegar

2 Tbsp dijon mustard

3 Tbsp honey

Put all ingredients into a pint jar and shake vigorously. 

Broccoli Salad


  • 2 heads fresh broccoli

  • 1 red onion

  • ½ pound bacon 

  • ¾ cup raisins

  • ¾ cup sliced almonds

  • 1 cup mayonnaise 

  • ½ cup white sugar

  • 2 tablespoons white wine vinegar

  • Directions

  • Step 1

  • Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.

  • Step 2

  • Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.

  • Step 3

  • To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

                  Week of September 16th - 20th 

What you may find in your box:



Sweet Corn


1 lb bag of Pinto beans

Roasted Chili



Bell Pepper


*Try adding chicos to your favorite soups and stews.  They are a great

addition to vegetarian dishes since they add a wonderful smoky flavor

without the meat!

Try grinding them and adding them to cornbread or tortillas!

Recipe to try:

Chicos and Beans

Prep Time

15 mins

Cook Time

8 hrs

Total Time

8 hrs 15 mins

Servings: 8



  • 2 C . dried pinto beans

  • 1/2 C . chicos

  • 1 small yellow onion diced

  • 6 slices bacon chopped and cooked until just crisp

  • 1 T . red chili powder (New Mexico chili not cayenne)

  • 2 T . bacon grease

  • 1 bunch Swiss chard

  • White rice cooked

  • Salt and pepper to taste


  1. Place beans and chicos in a colander and rinse well.

  2. In a fry pan, cook bacon until just crisp. With a slotted spoon remove bacon to a paper towel. Remove most of the bacon grease, reserving two tablespoons. Add onion and cook until translucent, about 5 minutes.

  3. In a crock pot, add bacon grease, onions, bacon, chicos and beans. Cover with water by about 2 inches. Stir in chile powder. Cook on low all day or until beans and chicos are tender. Salt and pepper to taste.

  4. Serve over wilted chard and cooked white rice.

                    Week of September 9th- 13th

What you may find in your box:



Green Beans

Summer Squash

Sweet Corn




1 lb bag of New Crop Pinto Beans

Recipe to try:

Pinto Bean Soup


  • 1 1/2 cups dried pinto beans

  • 7 cups water

  • 1/4 cup vegetable oil

  • 4 cups diced yellow onion (about 2 large onions)

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 teaspoon ground cayenne pepper

  • 4 cloves garlic, minced

  • 4 cups low-sodium chicken broth

  • Sour Cream, Avocado, and Fresh Salsa for serving (optional)


  1. Sort through the beans to remove any debris, then rinse them under running tap water. Place the rinsed beans in a 6-quart or larger Dutch oven or other lidded pot and add 7 cups of water. Bring the pot to a boil over medium-high heat. Once boiling, turn the heat down to low and cover the pot. Let simmer for 90 minutes.

  2. When the beans are done cooking, heat the vegetable oil in a large skillet over medium heat. Add the onions and saute for 10 minutes, until browned and softened. Add the garlic, cumin, and cayenne pepper. Saute for 60 seconds. Add the cooked beans and any remaining liquid from the bean pot into the skillet.

  3. Pour the chicken broth into the pot and turn the heat to medium-high. Once the liquid reaches a boil, turn the heat down to medium and simmer uncovered for 45 minutes. Use an immersion blender to puree the soup*. Taste and add salt as needed. If the soup seems too thin for you, continue cooking it uncovered until it reduces to your desired thickness

  4. Serve topped with salsa, sour cream, and avocado.



*Alternatively, puree in batches in a counter top blender, using caution not to burn yourself with the steam.

                    Week of September 2nd- 6th

What you may find in your box:



Curly or Russian Kale

Green Beans

Lemon and Small Cucumber

Summer Squash

Sweet Corn



Bell Peppers

Recipe to try:

Summer Zucchini Noodle Salad


For the Dressing:

  • 1/4 cup olive oil

  • 3 tablespoons white balsamic vinegar

  • 1 clove garlic

  • Salt and black pepper to taste

For the Salad:

  • 2 large zucchini ends trimmed

  • 1 large ear sweet corn kernels removed

  • 1 1/2 cups grape tomatoes halved (I like to use red and yellow)

  • 1 large avocado pit removed, peeled, and diced

  • 1/4 cup crumbled goat cheese

  • 3 tablespoons freshly chopped basil

  • Kosher salt and freshly ground black pepper to taste


  1. First, make the dressing. In a small bowl, whisk together the olive oil, vinegar, garlic, salt, and pepper. Set aside.

  2. Use a spiralizer to make the zucchini noodles, according to manufacturer's instructions. Alternately, you can use a mandoline or vegetable peeler.

  3. In a large bowl, combine zucchini noodles, corn, tomatoes, avocado, goat cheese, and basil. Toss to combine. When ready to serve, drizzle dressing over salad and season with salt and pepper, to taste. Serve.

                   Week of August 26th-30th

What you may find in your box:



Lacinato Kale*

Lemon and Small Cucumber

Summer Squash

Sweet Corn



Bell Peppers

*Lacinato Kale
Heirloom. Good looks and great taste combine in Lacinato kale, which makes a striking addition to any garden setting. Dark blue-green to black leaves often have a heavily crinkled texture, which inspires one of its many common names, dinosaur kale. The flattened leaves are perfect for making kale chips. This kale dates to 18th-century Italy, which is why it’s also called Tuscan kale. Thomas Jefferson grew it in his garden at Monticello.Kale is a super food, and Lacinato leaves extend excellent health benefits, lowering cholesterol, fighting cancer, and decreasing inflammation. Prepare leaves steamed, sautéed, or roasted. Kale is a classic fall flavor and combines nicely with garlic, peppers, chickpeas, sausage, squash, and apples.

Recipe to try:

Lacinato Kale Salad


  • 3 tablespoons extra virgin olive oil (45 milliliters)

  • 1 1/2 lemons - juiced

  • 1 teaspoon sea salt

  • 1/2 teaspoon coarse ground black pepper

  • 1 bunch lacinato kale (also called cavolo nero, black kale, tuscan kale) (about 4 cups / 200 grams) - with the thick stems removed, washed and roughly chopped

  • 7 ounces bacon (200 grams)

  • 1 cup walnuts (120 grams) - roughly chopped

  • 1/2 cup grated parmesan (60 grams)

  • 1/4 cup dried cranberries (40 grams)


  • In a small bowl whisk together the olive oil, lemon juice, salt, and pepper.

  • Pour the dressing over the kale leaves, and using your fingers, rub the dressing into the kale leaves. Make sure to work each of the leaves. Cover and set aside for at least 30 minutes to allow the olive oil and lemon juice to soften the kale.

  • When you are ready to serve the salad, heat a tablespoon of cooking oil in a small frying pan on medium heat. Add in the bacon and cook, stirring frequently, until most of the fat has rendered and the bacon is starting to brown, leaving the grease in the pan. Add in the walnuts and cook, stirring frequently, until the walnuts are lightly toasted, about 3-5 minutes.

  • Pour the hot bacon and walnut mixture, over the softened kale leaves and toss. Toss in the cranberries and parmesan cheese. Serve immediately.

                      Week of August 19th-23rd

What you may find in your box this week:

Sweet Corn

Summer Squash


Green Beans


Bell Peppers


Bunch of onions

Recipe to try:

Summer corn chowder with fish or chicken


  • 2 tablespoons olive oil

  • ½ cup diced green onion*

  • 2 potatoes, diced*

  • 1 ear of fresh corn- kernels sliced off*

  • 1 cup stock ( veggie, chicken or fish) or sub water- or use corn stock (see notes)

  • ½ teaspoon kosher salt

  • Pepper to taste

  • ⅛ cup fresh basil leaves – diced*

  • Optional 2–3 tablespoon half and half or almond milk

  • Seared fish or chicken

  • olive oil for searing

  • salt and pepper to taste


Heat oil in a large skillet over medium heat. Add onion and sauté lightly. Add potatoes and corn. Saute 2- 3 minutes, add water or stock, salt and pepper and bring to a simmer. Cover, turn heat down to low and simmer 10 minutes, or until potatoes are fork tender.

While the potatoes are simmering, heat oil in another skillet. Season fish or chicken with salt and pepper and sear each side over medium high heat. Lower heat and cook to your desired doneness. Set aside.

When the potatoes are fork tender, uncover and cook off a little of the liquid. At this point you could add a few tablespoons half and half or almond milk for a little extra creaminess ( cook it for a minute or two to thicken) or simply  leave it out.

Stir in half of the basil. Taste, adjust salt.

Right before serving, stir in the remaining basil, saving a little for the top. Dish up the sweet corn”chowder” and top with the seared fish or chicken and more basil.

*found in your box!

                       Week of August 12th-16th

What you may find in your box this week:

Sweet Corn

Green Beans




Bell pepper


Snacking peppers

Summer Squash

Recipes to try:

Don't forget to shred and/or dice some zucchini for the winter!

Zucchini can be shredded and added to meatloaf and regular yeast breads for moisture

Cheesy Zucchini Quiche


  • Pastry for single-crust pie (9 inches)

  • 3 tablespoons butter

  • 4 cups thinly sliced zucchini (about 3 medium)

  • 1 large onion, thinly sliced

  • 2 large eggs

  • 2 teaspoons dried parsley flakes

  • 1/2 teaspoon salt

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon dried basil

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon pepper

  • 2 cups shredded part-skim mozzarella cheese

  • 2 teaspoons prepared mustard


  • 1. Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.

  • 2. In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly.

  • 3. Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling.

  • 4. Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting.

Chocolate Zucchini Cake


For the chocolate zucchini cake:

  • 2 cups all-purpose flour

  • 1 cup unsweetened cocoa powder sifted

  • 2 teaspoons baking soda

  • 1/2 teaspoon salt

  • 1 1/2 cups brown sugar

  • 3/4 cup vegetable oil or canola oil

  • 1/4 cup melted butter cooled to room temperature

  • 1/4 cup buttermilk at room temperature

  • 3 large eggs at room temperature

  • 1 1/2 teaspoons vanilla extract

  • 2 cups shredded zucchini

  • 1 cup chocolate chips

For the chocolate frosting:

  • 1/2 cup unsalted butter at room temperature

  • 3 cups confectioner's sugar

  • 2/3 cup unsweetened cocoa powder

  • 1/3 cup milk

  • 1 teaspoon vanilla extract

  • Pinch of salt


  1. Preheat oven to 35o degrees F. Grease a 9x13-inch pan with nonstick cooking spray and set aside.

  2. In a medium bowl, combine the flour, sifted cocoa powder, baking soda, and salt. Whisk together and set aside.

  3. In a large bowl, combine the brown sugar, oil, melted butter, buttermilk, eggs, and vanilla extract. Whisk until combined.

  4. Stir in the dry ingredients until barley combined, it is ok if there is still some flour not mixed in. Gently squeeze out some of the moisture in the zucchini. You want the zucchini to still have some moisture, but not full of liquid. Add the zucchini and chocolate chips and stir until just combined. Don't over mix.

  5. Pour the cake batter in the prepared pan and smooth with a spatula. Bake for 25-32 minutes or until a toothpick comes out clean when inserted into the center or the cake.

  6. Let the cake cool completely. While the cake is cooling, make the chocolate frosting. In the bowl of a stand mixer or with a hand mixer, beat the butter until smooth, about 1 minute. In a large bowl, sift together the confectioner's sugar and the cocoa powder. Add the mixture to the butter and beat, slowly adding in the milk. Add the vanilla extract and salt. Stop and scrape down the sides. Beat until frosting is smooth and fluffy.

  7. Frost the cooled chocolate zucchini cake with chocolate frosting. Cut the cake into squares and serve.

  8. Note-cover the cake and store on the counter for up to 3 days.

                     Week of August 5th- 9th

What you may find in your box this week:

Snacking peppers





Green beans


Summer Squash

Recipe to try:

Ginger Peanut Kale Salad

Salad: 1 bunch kale, chopped into bite-sized pieces

2-3 lg carrots, shredded

Optional- bell peppers, diced

Chopped peanuts


1/4 c honey

1/4 c cider vinegar

3 Tbsp peanut butter

1/4 c soy sauce (or alternative)

1/4 c lemon juice

2 tsp ginger

1 Tbsp garlic (2-3 cloves, minced)

Put all dressing ingredients into blender and mix well.  Pour over salad and let sit for at least 3 hours. 

*Make some dill dip for your veggies!

 Is it time for some Chocolate Zucchini Cake?

                  Week of July 29th- August 2nd

What you may find in your box this week:

Summer Squash 

Cucumber (small)




Onion Bunch (tops a bit hail damaged but very usable)


Sweet Snacking Peppers (red)

Green beans

Bell Peppers  (small orange and green)

Recipe to try:

Pico de Gallo


  • 2 cups chopped tomatoes (from about 3-4 ripe tomatoes)*

  • 1/3 cup spring onions/scallions green onions, finely chopped

  • 2 tablespoons chopped jalapeño seeds removed

  • 2 sprigs fresh cilantro finely chopped

  • 1 small clove garlic crushed

  • 1/4 teaspoon salt

  • 1/8 teaspoon pepper

  • Juice of 1 lime


  1. In a medium bowl, combine all ingredients and well combined. Refrigerate for 30 minutes before serving.

  2. This recipe can easily be scaled up or down, since it is best eaten fresh. 

  3. Pico de Gallo is delicious served with tortilla chips, and can be served on steak or fish

                       Week of July 22nd-26th

What you may find in your box this week:

Summer squash (zucchini, round squash and/or other early summer squash





Onion bunch

Another surprise veggie- eggplant, green beans or cucumber

Recipe to try:

Tomato, Mozzarella, Basil Salad (can scale down if needed)


  • 4 cups large tomatoes, diced or halved cherry tomatoes

  • 2 avocados, diced or 1 cup of cucumber diced or both

  • 8 ounces small fresh mozzarella cheese balls or diced fresh mozzarella

  • 1/2 cup fresh basil, chopped


  • 1/4 cup olive oil

  • 1/4 cup balsamic vinegar

  • salt to taste

  1. In a bowl, combine tomatoes, avocado or cucumber and basil. 

  2. Drizzle olive oil and balsamic vinegar to above mixture.  Salt to taste. Toss to combine.

  3. Add Mozzarella on top to prevent browning from balsamic vinegar.  

                         Week of July 15th- 19th 

What you may find in your box this week:

Summer Squash


Bell peppers

Swiss Chard or Kale

Yellow Cornmeal (non-gmo!) 

Please store your cornmeal in the freezer to ensure freshness. 

Recipe to try:

Zucchini Enchiladas (courtesy of delish.com)


1 tbsp. extra-virgin olive oil

1 large onion, chopped

2 cloves garlic, minced

2 tsp. ground cumin

2 tsp. chili powder

Kosher salt

3 c. shredded chicken

1 1/3 c. red enchilada sauce, divided

4 large zucchini, halved lengthwise

1 c. shredded Monterey jack

1 c. shredded cheddar

Sour cream, for drizzling

Fresh cilantro, for garnish


  1. Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add garlic, cumin, and chili powder and season with salt. Cook until fragrant, about 1 minute. Add chicken and 1 cup of enchilada sauce and stir until coated. 

  2. On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini. Lay out 3 slices, slightly overlapping, and top with a spoonful of chicken mixture. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture. 

  3. Spoon remaining cup enchilada sauce over zucchini enchiladas and top with both cheeses. 

  4. Bake until cheese is melty and enchiladas are warmed through, 20 minutes. 

  5. Top with sour cream and cilantro before serving.  Enjoy!