Week 1 – June 11 & 13, 2026
Archived box guide — Week 1 of the 2026 season. This is a permanent record of what came in the bin and the recipes we recommended that week.
Delivery dates: June 11 & 13, 2026
Watch the Week 1 Unboxing
Section titled “Watch the Week 1 Unboxing”Crops: Beets · Carrots · Radishes · Kohlrabi · Basil · Spinach · Turnips · Garlic Scapes · Kale · Onions
Quick Wins
Section titled “Quick Wins”Fast and low-effort — 30 minutes or less, minimal cleanup.
No cooking required for the filling. Shred carrots and radishes, toss with a lime dressing, fold in fresh basil, and pile into warm tortillas. Add kohlrabi for extra crunch if you have it.
Uses: Carrots, Radishes, Kohlrabi, Basil · 20 min
The fastest way to cook beets — sweet, caramelized, and done in about 30 minutes. No foil tent needed.
Uses: Beets · 30 min · External recipe
Main Meals
Section titled “Main Meals”Dinner-worthy dishes that make the most of this week’s harvest.
Everything on one pan: beets, carrots, onions, and peppers roasted alongside Italian sausage. Give the beets a 15-minute head start — they take longest. Leftovers reheat well in a skillet.
Uses: Beets, Carrots, Onions, Peppers · 55 min total
Sides & Starters
Section titled “Sides & Starters”Smaller dishes that complement a main or hold their own as a light meal.
The same quick air fryer method, finished with crumbled feta. Salty, creamy, and sweet all at once. Works as a side or over salad greens.
Uses: Beets · 30 min · External recipe
Make-Ahead & Meal Prep
Section titled “Make-Ahead & Meal Prep”Cook once, eat all week.
Four pesto variations using whatever’s in the box: classic basil, kale and spinach, Sicilian with cherry tomatoes, or garlic scape and swiss chard. Make a large batch and freeze in ice cube trays — keeps for 6 months.
Uses: Basil, Spinach, Kale, Swiss Chard, Garlic Scapes · 10 min per batch
Preserving & Using Extras
Section titled “Preserving & Using Extras”Recipes that extend what’s in the box.
A great make-ahead recipe for salad turnips, with candy cane beets adding colour and sweetness. Jar them on Sunday; they’re ready to eat in 24 hours and keep for up to 3 weeks. Add to sandwiches, rice bowls, salads, or alongside grilled meats and falafel.
Uses: Turnips, Beets · 15 min · External recipe
- Beets — separate the greens from the roots the day you get them home. Greens last 3–5 days; roots last up to 3 weeks in the crisper.
- Basil — store stem-down in a glass of water on the counter, not in the fridge. Cold turns it black within hours.
- Radishes — if yours came with their tops, those are edible too. Chop them fine into the slaw.
- Make pesto now — if you have more basil or spinach than you’ll use this week, blend it into pesto today and freeze it. Future you will be grateful.