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Summer Fruit Salad with Ginger-Lime Dressing

Summer Fruit Salad with Ginger-Lime Dressing

Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Servings 6

Ingredients
  

For the ginger-lime syrup:

  • 4 ounces ginger root about an 8-inch piece
  • 2 limes
  • 1 1/2 cups granulated sugar
  • 1 cup water

For the fruit salad:

  • 2 cups fresh blueberries
  • 2 cups bite-sized chunks of honeydew melon
  • 2 cups bite-sized chunks of peaches about 2 medium-size peaches

Instructions
 

For the ginger-lime syrup:

  • Scrub and rinse ginger and cut into 1/4-inchrounds. Use a vegetable peeler to remove zest from limes.
  • Combine sugar and water in a small or medium saucepan. Cook until sugar dissolves, stirring occasionally.
  • Add ginger and lime zest. Bring to a simmer then remove from heat. Set aside for 1 hour.
  • Strain syrup into a container. Discard ginger and lime zest.
  • Store syrup in a sealed container in the refrigerator for up to 3 months.

For the fruit salad:

  • Place blueberries, melon, and peaches in a large bowl. Pour 1/3 cup ginger-lime syrup over fruit. Toss gently to combine.
  • Taste and add more syrup if desired.
Keyword Blueberries, Ginger, Honeydew, Peaches
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Blueberry Peach Crumble

Blueberry Peach Crumble

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr

Ingredients
  

For the Filling

  • 2 cups blueberries
  • 2 1/2 cups peeled and sliced peaches about 5-6 peaches
  • 1 tbsp. fresh lemon juice
  • 1 tsp. lemon zest
  • 1/4 tsp. vanilla extract
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour

For the Crumble Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1/3 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 6 tbsp. cold butter diced

Instructions
 

  • Preheat the oven to 350 degrees F.
  • In a large bowl, combine blueberries, sliced peaches, lemon juice, lemon zest, vanilla extract, granulated sugar, and flour. Gently toss until fruit is well coated. Let the fruit mixture sit while you prepare the crumble topping.
  • For the crumble topping: in a large bowl, combine the flour, oatmeal, brown sugar, granulated sugar, salt, and cinnamon. Stir together with a whisk. Mix in the butter with your fingers until the mixture comes together and you have big crumbles.
  • Place the fruit mixture in a 2 quart ceramic or glass baking dish. Sprinkle the crumble mixture evenly over the fruit. Place the pan on a baking sheet pan lined with a Silpat or parchment paper and bake for 40 to 45 minutes, or until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
Keyword Blueberries, Lemon, Oats, Peaches
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Leafy Greens with Spicy Garlic Oil

Leafy Greens with Spicy Garlic Oil

Prep Time 20 mins
Cook Time 10 mins
Servings 4

Ingredients
  

  • 4 cloves garlic thinly sliced
  • 1/4 cup olive oil
  • 1/2 tsp. crushed red pepper flakes
  • 1/2 tsp. kosher salt plus more
  • Freshly ground black pepper
  • 2 large bunches Swiss chard

Instructions
 

  • Prepare a grill for medium-high heat. Bring garlic, oil, red pepper flakes, and ½ tsp. salt to a boil in a small saucepan over medium. Cook until garlic is golden. Let cool; season with salt and pepper.
  • Combine greens and oil in a large bowl, massaging oil into greens. Grill until lightly charred and softened, about 1 minute per side.
Keyword Garlic, Swiss Chard
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Rigatoni Chard Toss

Rigatoni Chard Toss

Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Servings 10

Ingredients
  

  • 8 oz. rigatoni or large tube pasta
  • 2 tbsp. olive oil
  • 1 bunch chard coarse chop
  • 1 small onion thinly sliced
  • 2 cloves garlic minced
  • 3 medium tomatoes chopped
  • 1 can cannellini beans rinsed and drained
  • 1/2 tsp. salt
  • 1/8 tsp. crushed pepper flakes
  • 1/8 tsp. fennel seed crushed
  • 1/8 tsp. pepper
  • 1/4 cup minced fresh basil
  • 1/2 cup grated parmesan cheese

Instructions
 

  • Cook rigatoni according to package directions.
  • Meanwhile, in a large skillet, heat oil over medium-high heat. Add Swiss chard and onion; cook and stir 4 minutes. Add garlic; cook 2 minutes longer. Stir in tomatoes, beans, salt, pepper flakes, fennel and pepper. Cook 3-4 minutes longer or until chard is tender.
  • Drain rigatoni, reserving 1/4 cup pasta water. Add rigatoni, pasta water and basil to skillet; toss to combine. Serve with cheese.
Keyword Basil, Garlic, Onion, Swiss Chard, Tomatoes
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Local Farm Highlight

We are excited to be able to offer local blueberries from Hazel Blue Acres for the next few weeks. This week they are featured in some of the boxes as well as being sold as add-ons! You can purchase extra blueberries by the clamshell or by the 1/2 flat. Just email us or add them online via boxofgood.com. We love being able to support the local farms around us! 

A Quick Storage Tip for Your Blueberries!

Hold off on washing your blueberries until you are ready to eat them. If you wash them and then let them sit in the fridge they will get mushy fast! So be sure to put them in your fridge, unwashed and then wash them off with cold water before you enjoy! 

A Quick Storage Tip for Your Chard!

The chard in your box this week is right out of Klesick Family Farm’s field! Do not wash your chard until you are ready to use it. Store it in an airtight container or bag. When you are ready to use it, run it under cold water, but do not let it sit in the water, as that will result in the loss of water-soluble nutrients!

Meal Kits – Kindred Kitchens

We have worked with Kindred Kitchens to bring you four more meal kits! Our new meal kits are Chicken Enchiladas with Spicy Black Beans, Chicken and Mozzarella Ravioli with Alfredo Sauce, and two types of Spaghetti, one with Gruyere and Garlic Sausage and one with Apple Chicken Sausage. The meal kits come with four generous serving, easy to put together and work great for a busy day! My kiddo’s favorites are the Creamy Chicken Pesto and the Chicken Enchiladas. It always takes the edge off a busy day when we come home to a simple meal kit! You can add one on to your existing order or just order a meal kit by itself!

Issues With Your Order?

Just a reminder that if you happen to have any issues with the way your order was packed or delivered, we want to know! Please call 360-652-4663 or email us at [email protected] Sammy, Kelsey, and I are more than happy to help resolve any issues. If you receive  an item that is poor quality sending us a quick pic of the product will help us with quality control. Of course, we also love all your kudos! We appreciate ALL feedback and we believe it makes us a better company!

If we can assist in making your ordering process easier, help you create a custom order, assist with substitutions, just let us know!

We are here to help!

-Alaina

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Roasted Golden Beets and their Greens with Garlic Orange Dressing

Roasted Golden Beets and their Greens with Garlic Orange Dressing

Total Time 40 mins

Ingredients
  

  • 1 pound golden beets
  • 1 head garlic
  • 3 tbsp. plus 1 tbsp. extra virgin olive oil
  • 1/4 tsp. real salt or to taste
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. fresh squeezed orange juice
  • 1 tbsp. minced onion
  • 1 pinch cayenne pepper
  • 1/4 cup feta cheese optional

Instructions
 

  • Preheat oven to 350 degrees. Trim the beet tops, leaving a 1-inch tail, reserving the top greens. Scrub the beets.
  • Break the garlic up into individual cloves, but don’t peel them. Put the beets and the garlic cloves in a small casserole, add about ½ cup of water and cover with a lid or foil.
  • Bake until a knife slips easily into the largest beet, about 1 hour; the time will vary depending on the size of the beets.
  • Meanwhile tear the beet greens off their stems, discarding any yellowed or wilted greens. Cut them into 1-inch ribbons. Set aside.
  • When the beets are tender, let them cool enough so you can slip off the skins. Trim the tips and tails and cut the beets in wedges or slices.
  • Squeeze about half the cloves of cooked garlic into a bowl and mash it well with a fork. Add the first 3 tablespoons of olive oil, the balsamic vinegar, orange juice, minced onion, salt and cayenne, and whisk together well. Toss the beets with half of this dressing.
  • Heat the remaining olive oil in a skillet. Add the beet green ribbons. Cook and stir until the greens are wilted and tender. Toss in the remaining dressing. Season to taste with salt and pepper.
  • Transfer the greens to a serving plate. Arrange the dressed beets over the greens. If desired, sprinkle with crumbled feta cheese.
Keyword Balsamic Vinegar, Beets, Garlic, Onion, Orange
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Beet Fried Rice

Beet Fried Rice

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4

Ingredients
  

For the Beets and Aromatics:

  • 1 1/2 tbsp. coconut oil
  • 340 g. beets peeled and finely diced ( 2 medium-sized beets)
  • 1 inch ginger peeled and minced
  • 2 cloves garlic minced
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground coriander
  • 1/4 tsp. ground turmeric
  • 1/8 tsp. ground black pepper
  • 3 tbsp. Thai red curry paste

For the Stir-Fry:

  • 1 crown broccoli cut into florets
  • 1 bell pepper cut into strips
  • 1 onion sliced
  • 1/2 small head purple cabbage chopped
  • 3 cups cooked brown rice
  • 1/2 cup diced pineapple

For the Sauce Mixture:

  • 1/4 tsp. fresh orange juice
  • 2 tbsp. fresh lime juice
  • 1/4 cup low-sodium soy sauce

Instructions
 

  • Heat the coconut oil in a large, wide pan over medium-high heat. Add the diced beets and stir well. Continue to cook, stirring frequently, for 5 minutes or until beets are starting to soften. Add the ginger and garlic and cook for 30 seconds, until fragrant.
  • Add the cumin, coriander, turmeric, and black pepper, and stir. Immediately add the Thai red curry paste. Cook, stirring constantly, for about 2-3 more minutes or until fragrant.
  • Next add your vegetables to the pan and stir well; continue to cook while stirring frequently until the vegetables have turned bright in color and are crisp-tender. Add the cooked rice and diced pineapple and stir to combine. Finally, add the sauce to the pan and cook, stirring frequently, until hot throughout.
  • Served warm, garnished with chopped scallions, toasted cashews, and other accompaniments as desired.
Keyword Beets, Bell Pepper, Broccoli, Cabbage, Garlic, Ginger, Lime, Onion, Orange, Pineapple
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Beet Carpaccio with Oregano Vinaigrette

Beet Carpaccio with Oregano Vinaigrette

Total Time 2 hrs 30 mins
Servings 4

Ingredients
  

For the Beets:

  • 4 medium-large golden beets trimmed and scrubbed
  • 3 tbsp. olive oil

For the Oregano Vinaigrette:

  • 1/4 cup extra virgin olive oil
  • 1 tbsp. red wine vinegar
  • 1 clove garlic smashed
  • 2 tsp. freshly squeezed lemon juice
  • 1/2 tsp. lemon zest
  • 1 tsp. fresh oregano, finely minced
  • salt and pepper to taste
  • 1/4 cup Cotija cheese crumbled
  • Whole oregano leaves for garnish

Instructions
 

  • For the Beets: Preheat oven to 375 degrees F. Line a 8×8baking pan with aluminum foil. Place the beats in the prepared pan. Drizzle with oil. Cover pan with additional foil to seal. Roast the beets until tender, about 50 minutes. Let the beets stand covered at room temperature 20 minutes. Once cool enough to handle, peel the beets. Place in bowl, cover and chill at least 1 hour.
  • For the Oregano Vinaigrette: In a small mason jar add the olive oil, red wine vinegar, garlic, lemon juice, lemon zest, oregano and salt and black pepper to taste. Cover and shake vigorously for about 20 seconds.
  • To Assemble: Thinly slice beets. Arrange the beets in concentric circles on a large serving platter. Drizzle with the oregano vinaigrette and cotija. Garnish with additional oregano leaves.
Keyword Beets, Garlic, Lemon
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Where is the Grass Greener?

My neighbor has a beautiful lawn. My car isn’t as nice as my coworkers. I wish I had _____________ (fill in the blank). Others may have better health. Why do we compare and what is gained from it? If you allow it to inspire you to greater achievements or cause you to change a poor habit that can be a good thing!  If it’s simply jealousy then comparison can drive us to flat out discontentment!

I have been watching my neighbors irrigate. Some of my neighbors have water rights and use big water cannons to water 200 x 100-foot swaths of crops or pasture in minutes. I have watering cans and a small irrigation reel that waters 60 x 20 feet of plants at a time. It does use less water but it takes hours to finish a 200-foot-long run. And I buy every drop of water from the city of Stanwood ($$$$). He has a river to pull from. But what good does it really do for me to wish I had water rights, when I do not. Absolutely no benefit! So, I use the resources I have available and keep going, because thinking about that big irrigation cannon next door, will not get my crops watered 😊

The other day I attended a one-day business seminar. I learned a few things, but one thing that caught my attention was when the speaker asked the audience, “Where is the grass greener?” 

What do you think? Where is the grass greener? Is it on the other side of the fence, in different neighborhood, in another state? We all have unique situations with unique answers. At the conference the speaker encouraged us to consider the, perhaps obvious, answer… 

“The grass is always greener where you water it!”

Most of us have at least a few areas in our lives that if we watered them, they would be greener. Some of us have cannons to water with and some of us work hard with an irrigation reel and a watering can. So, with that reminder from the seminar speaker, I pivoted on my thinking and started to “reframe” a few areas in my life to make sure I water them one way or another. Sometimes we end up watering areas that we don’t want to grow! It’s equally important to refrain from watering those areas! No farmer I know purposely waters a weed patch! 

I would encourage all of us to be contemplative about the longings we may have. Whether it’s a desire for deeper, meaningful relationships, more rewarding work, opportunities to relax and enjoy, or achieving greater health all usually take intentionality for change or growth, a little bit of hard work, and also some contentment in the process. 

Cultivating positive growth can be hard and there will always be factors that you can’t change or control and seasons that feel like a drought! Whatever our unique circumstances are, we can all fill a watering can and choose to water those areas that will make a positive impact on our life and the lives of those around us!

-Tristan

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Easiest Bok Choy Stir-Fry

Easiest Bok Choy Stir-Fry

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 2

Ingredients
  

  • 1 lb bok choy or baby bok choy
  • 8 oz. King Oyster mushrooms sliced
  • 4 slices ginger
  • water for blanching
  • oil for cooking

Sauce:

  • 1 tbsp. vegan "oyster" sauce
  • 1/2 cup water with 2 tsp. cornstarch

Instructions
 

  • Prepare the bok choy: Quartered or Halved the bok choy. Clean Bok Choy to remove dirt.
  • To blanch the bok choy, fill a tall pot or wok with water and bring it to a rolling boil. Then, add a drizzle of oil and season with some salt.
  • Blanch bok choy for about a minute. Remove bok choy and shake off excess water, then transfer them to a cleaned plate.
  • Heat up a large wok and add about 1 tablespoon of oil.
  • Sauté ginger until fragrant and add in the mushrooms. Continue to stir-fry until mushrooms release their aroma or turn slightly golden.
  • Add in the bok choy and vegan 'oyster' sauce.
  • Stir-fry bok choy for1-2 minutes and season if needed (adjust the time depending on the amount you have and the size of the bok choy).
  • Finally, stir in the cornstarch slurry and toss everything until well-combined and cook until sauce is thickened. Remove from the heat and serve warm.
Keyword Bok Choy, Ginger, Mushrooms