Week 2 – June 18 & 20, 2026
Archived box guide — Week 2 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 18 & 20, 2026
What’s in Your Bin
Section titled “What’s in Your Bin”| Crop | |
|---|---|
| 🌿 | Potted Herb |
| | Beets |
| 🧅 | Deep Purple Scallions |
| 🧄 | Green Garlic |
| ⚪ | Japanese Salad Turnips |
| 🥕 | Carrots |
| 🥗 | Spinach |
| 🌶️ | Radishes |
| 💚 | Kohlrabi |
| 🥬 | Bok Choy |
Watch This Week’s Unboxing
Section titled “Watch This Week’s Unboxing”Featured This Week
Section titled “Featured This Week”⚪ Japanese Salad Turnips
Section titled “⚪ Japanese Salad Turnips”These are not your grandmother’s turnips. Sweet, crisp, and mild enough to eat raw. They sold out at market in just a few minutes.
Eat them raw in slaws or on a snack plate, slice thin into salads, or quick-pickle with beets for a stunning condiment. If you cook them, keep it brief — a short sauté or light steam is all they need. Overcooking turns them mushy.
Use These First
Section titled “Use These First”These items are most time-sensitive — plan to use them within the first few days.
| Crop | Why |
|---|---|
| 🥗 Spinach | Most delicate thing in the bin — use it first. Great raw in a salad or quickly wilted with green garlic. |
| ⚪ Japanese Salad Turnips | Don’t keep as long as storage turnips — best within 5–7 days. Eat raw first. |
| 🌶️ Radishes | Best at their crunchiest. Slice thin into salads or the slaw tacos. |
| 🥬 Bok Choy | Refrigerate and use within 3–4 days. Great in a quick stir fry with green garlic. |
Storage Tips
Section titled “Storage Tips”First step: remove the tops
Section titled “First step: remove the tops”For carrots, turnips, radishes, beets, and kohlrabi — remove the tops as soon as you get home. The leaves keep pulling moisture from the roots, and separating them helps the roots stay crisp much longer.
Crisper drawer
Section titled “Crisper drawer”Most of this week’s vegetables belong in the crisper drawer on the high-humidity or vegetable setting:
- Beets
- Carrots
- Japanese Salad Turnips
- Radishes
- Kohlrabi
- Bok Choy
- Spinach
- Green Garlic
- Deep Purple Scallions
Item-by-item notes
Section titled “Item-by-item notes”- Beets — remove greens right away. Store roots in the crisper drawer; store greens separately in a bag in the fridge.
- Japanese Salad Turnips — remove tops right away. Store roots in the crisper drawer. The greens are edible and cook like spinach.
- Radishes — remove tops right away. Store roots in the crisper drawer in a bag.
- Carrots — remove tops right away. Store roots in the crisper drawer.
- Kohlrabi — remove leaves right away. Store the bulb in the crisper drawer. Leaves are edible.
- Spinach — refrigerate in a bag. Add a paper towel if there is moisture in the bag, and turn the bag over regularly so one area does not stay too wet.
- Bok Choy — refrigerate in a bag in the crisper drawer. Rinse between the stems before using.
- Green Garlic — store in the crisper drawer, or upright in a glass with a little water in the fridge. Use both the white and green parts.
- Deep Purple Scallions — store in the crisper drawer or upright in a jar with a little water.
- Potted Herb — keep on a sunny windowsill and water when the soil feels dry. Snip what you need and it will keep growing all season.
Farmer’s freezer hack for leafy tops
Section titled “Farmer’s freezer hack for leafy tops”Short on time this week? Don’t toss the greens — freeze them for later.
- Remove the leaves from beets, kohlrabi, turnips, carrots, and radishes.
- Separate the thicker stems from the softer leaves.
- Chop both.
- Freeze the stems in one ziplock bag.
- Freeze the leaves in another ziplock bag.
Use them later in soups, stir fries, frittatas, sauces, or smoothies.
Recipe Ideas
Section titled “Recipe Ideas”Quick Wins
Section titled “Quick Wins”Carrot & Radish Slaw Tacos — No cooking required. Shred carrots and radishes, toss with lime dressing, fold in fresh herb, pile into warm tortillas. Add thinly sliced salad turnips or kohlrabi for extra crunch. 20 min
Air Fryer Beets — The fastest way to cook beets — sweet, caramelized, done in about 30 minutes. No foil tent needed. 30 min · External
Main Meals
Section titled “Main Meals”Sheet Pan Italian Sausage & Veggies — Everything on one pan: beets, carrots, scallions, and kohlrabi roasted alongside Italian sausage. Give the beets a 15-minute head start. Leftovers reheat well. 55 min
Sides & Starters
Section titled “Sides & Starters”Air Fryer Beets with Feta — Same quick air fryer method, finished with crumbled feta. Salty, creamy, and sweet. Works over spinach or bok choy greens. 30 min · External
Make-Ahead & Meal Prep
Section titled “Make-Ahead & Meal Prep”Pesto Variations — Use your potted herb, spinach, and green garlic. Make a large batch and freeze in ice cube trays — keeps for 6 months. 10 min per batch
Preserving & Using Extras
Section titled “Preserving & Using Extras”Pickled Turnips — A perfect match for Japanese salad turnips. Beets add colour and sweetness. Ready to eat in 24 hours, keeps 3 weeks. Great on sandwiches, rice bowls, and alongside grilled meats. 15 min · External