Week 8 – July 30 & August 1, 2026
Archived box guide — Week 8 of the 2026 season. This is a permanent record of what came in the bin and the recipes we recommended that week.
Delivery dates: July 30 & August 1, 2026
What’s in Your Bin
Section titled “What’s in Your Bin”| Crop | |
|---|---|
| 🥗 | Lettuce Mix |
| 🍃 | Kale |
| 🥬 | Hakurei Salad Turnips |
| 🥦 / 🌱 | Broccoli or Broccolini |
| 💚 | Zucchini |
| 🫛 | Sugar Snap Peas or Beans |
| 🫑 | Green Peppers |
| 🥒 | Lebanese Cucumbers |
| 🧅 | Red Torpedo Onion |
| 🌿 | Basil |
Crop note: This is our first broccoli and broccolini harvest of the season. The harvest is still small, so this week is a preview-sized portion. Some members will receive broccoli while others receive broccolini.
Share variation this week: Your box will contain either sugar snap peas or fresh beans this week, depending on what was ready in the field.
Watch This Week’s Unboxing
Section titled “Watch This Week’s Unboxing”Featured This Week
Section titled “Featured This Week”First Broccoli & Broccolini of the Season
Section titled “First Broccoli & Broccolini of the Season”This is the first broccoli and broccolini harvest of the year, and quantities are still limited — members are receiving a small taste rather than a full head this week. Larger harvests should follow as the crop comes into full production.
Both broccoli and broccolini are excellent steamed, roasted, grilled, or stir-fried. Broccolini stems are tender and edible with no peeling needed. Broccoli stems are also edible — peel the tougher outer skin if needed, then slice them for cooking.
Use These First — Days 1–2
Section titled “Use These First — Days 1–2”These are the most time-sensitive items in the bin — plan to use them within the first couple of days.
| Crop | Why |
|---|---|
| 🥗 Lettuce Mix | Tender and ready to eat — use while crisp. |
| 🌿 Basil | Best flavour while very fresh. |
| 🥒 Lebanese Cucumbers | Use early for maximum crunch. |
| 🫛 Sugar Snap Peas (if received) | Sweetest and crispest early. |
Mid-Week — Days 3–5
Section titled “Mid-Week — Days 3–5”These hold a few more days but are best used before the end of the week.
| Crop | Notes |
|---|---|
| 🥦 / 🌱 Broccoli or Broccolini | Best while stems remain crisp and florets firm. |
| 💚 Zucchini | Delicate skin — use before it softens. |
| 🍃 Kale | Sturdy but best while leaves remain firm. |
| 🫑 Green Peppers | Use mid-week for maximum crunch. |
| 🫛 Beans (if received) | Refrigerate and use while crisp. |
| 🧅 Red Torpedo Onion | Fresh onion — use raw or cooked. |
Save for Later — Days 5+
Section titled “Save for Later — Days 5+”The hardiest items in the bin — can stretch into next week if needed.
| Crop | Notes |
|---|---|
| 🥬 Hakurei Salad Turnip roots | Remove greens and refrigerate roots. |
Storage Tips
Section titled “Storage Tips”Item-by-item notes
Section titled “Item-by-item notes”- Lettuce Mix — refrigerate in a sealed container or produce bag with a dry paper towel; keep in the high-humidity crisper.
- Kale — refrigerate in a produce bag in the high-humidity crisper.
- Hakurei Salad Turnips — remove greens immediately; refrigerate roots and greens separately.
- Broccoli — refrigerate unwashed in a produce bag in the crisper; use within several days.
- Broccolini — refrigerate in a produce bag; stems and florets are edible.
- Zucchini — refrigerate in the crisper drawer and use mid-week.
- Sugar Snap Peas — refrigerate in a produce bag and use early.
- Beans — refrigerate dry in a produce bag; use while crisp.
- Green Peppers — refrigerate in the crisper drawer.
- Lebanese Cucumbers — refrigerate wrapped in a cloth or produce bag in the crisper.
- Red Torpedo Onion — because this is a fresh onion rather than a fully cured storage onion, refrigerate it rather than treating it as a long-term pantry onion.
- Basil — keep stems in a glass of water on the counter, away from cold drafts; do not refrigerate — cold temperatures cause the leaves to turn black.
Crisper note
Section titled “Crisper note”Leafy greens prefer the high-humidity setting. Keep lettuce and greens bagged or contained so they don’t dry out. Roots and sturdy brassicas generally last longer once their tops are removed.
Recipe Ideas
Section titled “Recipe Ideas”Quick Wins
Section titled “Quick Wins”Summer Garden Salad — Lettuce mix, cucumbers, green peppers, thinly sliced Red Torpedo onion, and fresh basil. Add grilled chicken or chickpeas for a full meal. 10 min
Garlic Butter Snap Peas or Beans — Quickly sauté whichever crop you received with butter and garlic. 10 min
Asian Cucumber Salad — Cool, refreshing cucumber salad with rice vinegar, sesame, ginger, garlic, and scallions. 10 min · External
Main Meals
Section titled “Main Meals”Quick Garden Pasta — Sauté zucchini, broccoli or broccolini, peppers, and onion in olive oil. Toss with pasta and finish with basil and parmesan. 25 min
Zucchini Fritters — Grate zucchini, salt and squeeze out the excess moisture, then pan-fry until golden. Serve with Homemade Tartar Sauce. 30 min · External
Massaged Kale Salad — Massage chopped kale with olive oil, lemon, and salt. Add cucumbers, peppers, basil, and thinly sliced Red Torpedo onion. 15 min
Roasted Summer Vegetables — Roast broccoli or broccolini, zucchini, green pepper, and Red Torpedo onion with oil, salt, and pepper. Finish with basil and parmesan. 30 min
Roasted Turnips — Cube or halve the Hakurei turnips and roast until browned and caramelized. 30 min
Kale Chips — Crisp, oven-baked kale chips. 20 min · External
Make Ahead
Section titled “Make Ahead”Fresh Basil Pesto — Basil, garlic, parmesan, toasted nuts, olive oil, and lemon. See the Classic Basil Pesto variation. 10 min
Quick-Pickled Cucumbers & Onion — Lebanese cucumber and thinly sliced Red Torpedo onion in vinegar, salt, and a small amount of sweetener. 15 min