Veggie Box- May 28

Every week we pack fresh vegetables and fruits for our Veggie Box subscribers. These boxes (with recipes) are ready for pickup every Wednesday!

This week's box includes: 


From Origins Farm

  • Broccoli
  • Swiss Chard
  • Bok Choy

From Amy's Garden

  • mixed summer squash

From Tomten Farm

  • Oakleaf Lettuce

From Agriberry

  • blueberries


This week's recipes:

Sauteed Bok Choy and Broccoli

  • 1 pound bok choy
  • 1 pound broccoli
  • 2 tablespoons vegetable oil, such as canola
  • 1 garlic clove, chopped
  • 1 tablespoon finely grated fresh ginger
  • 1 to 2 tablespoons soy or tamari sauce

  1. Cut white stalks from bok choy; slice into 1-inch pieces. Coarsely chop green leaves.
  2. Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces.
  3. In a large skillet, boil 1/2 cup water. Add bok choy stalks and broccoli; cover. Simmer over medium-low until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high until water evaporates, 2 to 4 minutes.
  4. Add bok choy leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes.
  5. Press ginger in a sieve over skillet to release juices. Stir in soy sauce.



Here is a Summer Squash how to.  

PS- Zucchini and yellow squash may be used interchangeably in recipes! 


Grilled Summer Squash Vinaigrette:

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 3 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1 pinch cayenne
  • 2-4 zucchini, stemmed and sliced lengthwise, into 1/2-inch thick slices
  • 2-4 yellow summer squash, stemmed and sliced lengthwise, into 1/2-inch thick slices

 Whisk together the oil, vinegar, lemon juice, garlic, cayenne and a sprinkling of salt and pepper. Marinate the zucchini and yellow squash in this dressing for 10 minutes. Grill vegetables for 2 to 4 minutes per side over a hot fire and toss with enough dressing to moisten.