Week 3 – June 25 & 27, 2026
Archived box guide — Week 3 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 25 & 27, 2026
What’s in Your Bin
Section titled “What’s in Your Bin”| Crop | |
|---|---|
| | Mixed Beets |
| 🧄 | Garlic Scape Pesto Kit (Garlic Scapes + Basil) |
| 🥗 | Gourmet Salad Mix |
| 🧅 | Scallions |
| ⚪ | Hakurei Salad Turnips |
| 🥒 | Summer Squash / Zucchini |
| 🥬 | Kale |
| 🥕 | Carrots |
| 💚 | Kohlrabi |
Watch This Week’s Unboxing
Section titled “Watch This Week’s Unboxing”Featured This Week
Section titled “Featured This Week”🧄 Garlic Scape Pesto Kit
Section titled “🧄 Garlic Scape Pesto Kit”Your bin includes everything you need to make a batch of garlic scape pesto: fresh scapes and basil, together in one kit.
Garlic scapes are the curly green shoots that grow out of hardneck garlic plants. They’re harvested once a year in early summer — this window is brief. Make the pesto as soon as you can while the scapes are still firm and snappy.
It comes together in about 15 minutes and freezes perfectly in ice cube trays. A few cubes dropped into hot pasta is one of the best things you can make from a summer CSA box.
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 |
|---|---|
| 🥗 Gourmet Salad Mix | Most delicate thing in the bin — use early while crisp and vibrant. Great raw or lightly dressed. |
| ⚪ Hakurei Salad Turnips | Sweet raw roots; the greens wilt quickly — separate and use soon. Eat the roots raw first. |
| 🧄 Garlic Scape Pesto Kit | Make the pesto early while the scapes are fresh and snappy. Freezes well if you’re not ready to use it yet. |
Mid-Week
Section titled “Mid-Week”These hold a few more days but are best used before the end of the week.
| Crop | Notes |
|---|---|
| 🥬 Kale | Use for sautés, smoothies, or blanch and freeze. Sturdier than spinach. |
| 🥒 Summer Squash | Delicate skin; great grilled, stir-fried, or roasted. Use within 5–7 days. |
| 🧅 Scallions | Keep in the crisper 5–7 days, or chop and freeze for later. |
Save for Later
Section titled “Save for Later”The hardiest things in the bin — use them at the end of the week or next week.
| Crop | Notes |
|---|---|
| Beets | Separate greens from roots right away. Roots store up to two weeks in the crisper. |
| 🥕 Carrots | Trim tops; hardy and sweet. Store in the crisper drawer. |
| 💚 Kohlrabi | Stays crunchy for quite a while in the fridge. Remove leaves and store the bulb. |
Storage Tips
Section titled “Storage Tips”First step: remove the tops
Section titled “First step: remove the tops”For beets, carrots, hakurei turnips, 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. Store tops separately — they’re edible.
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
- Hakurei Salad Turnips
- Kale
- Summer Squash
- Scallions
- Kohlrabi
- Gourmet Salad Mix
- Garlic Scapes
Item-by-item notes
Section titled “Item-by-item notes”- Beets — remove greens right away. Store roots in the crisper; store greens separately in a bag. Beet greens cook like spinach.
- Hakurei Salad Turnips — remove tops right away. Store roots in the crisper drawer. The greens are edible and cook like spinach.
- Gourmet Salad Mix — refrigerate in a bag. Add a paper towel if there is moisture in the bag. Use within 3–4 days.
- Garlic Scapes — store in the crisper, or trim ends and stand upright in a glass of water in the fridge. Best used within a week.
- Basil — do not refrigerate. Trim the stems and stand in a glass of water on the counter, loosely covered with a bag. Cold turns it black immediately.
- Summer Squash — store in the crisper drawer. Use within 5–7 days; the skin is more delicate than winter squash.
- Scallions — store in the crisper, or upright in a jar with a little water.
- Kale — refrigerate in a loosely closed bag. Keeps 5–7 days; sturdier than spinach.
- Carrots — remove tops. Crisper drawer in a bag.
- Kohlrabi — remove leaves. Store the bulb in the crisper. Leaves are edible and can be sautéed or added to soups.
Freezer hack for leafy tops
Section titled “Freezer hack for leafy tops”Short on time this week? Don’t toss the greens — freeze them for later.
- Remove leaves from beets, kohlrabi, turnips, and carrots.
- Separate the thicker stems from the softer leaves.
- Chop both.
- Freeze stems in one bag, leaves in another.
Use later in soups, stir fries, frittatas, sauces, or smoothies.
Recipe Ideas
Section titled “Recipe Ideas”Quick Wins
Section titled “Quick Wins”Air Fryer Beets — Slice thin, toss with olive oil, salt, and pepper, and air fry at 375°F / 190°C for 15–20 minutes. No foil tent, minimal cleanup. Finish with balsamic glaze or honey if desired. 30 min
Hakurei Turnip Snack Plate — Slice raw turnips thin and serve with hummus, a drizzle of good olive oil, and flaky salt. No cooking needed. The greens can be quickly sautéed alongside.
Main Meals
Section titled “Main Meals”Sheet Pan Roasted Veggies — Beets, turnips, carrots, and summer squash roasted at 400°F / 200°C with olive oil and balsamic. Add kale near the end; finish with chopped basil. Serves as a side or a light main over grains or lentils. 35–40 min
Garlic Scape Pesto Pasta — Toss hot pasta with a few spoonfuls of garlic scape pesto, a splash of pasta water, and a handful of kale wilted in the same pan. Quick and deeply flavourful. 20 min
Summer Squash Stir-Fry — Slice squash and scallions. Stir-fry over high heat with oil, season with soy sauce or salt, and finish with a drizzle of sesame oil. Serve over rice. 15 min
Make-Ahead & Meal Prep
Section titled “Make-Ahead & Meal Prep”Garlic Scape Pesto — Make a full batch now and freeze in ice cube trays. Each cube is roughly 2 tablespoons — drop one directly into hot pasta or soup from frozen. Keeps 6 months in the freezer. 15 min
Sides & Starters
Section titled “Sides & Starters”Beet Salad — Roast or air fry beets, then slice and serve on a bed of gourmet salad mix with a simple lemon vinaigrette and crumbled feta or goat cheese. 30–40 min