What's Inside: Harvest Box #8

Another new week and another new Harvest Produce Box! We are excited to share two new recipes that can be created using the fruits and veggies in this box. Keep on reading to see what's inside.

Harvest Box #8

This time around, we have:

Living lettuce 

Greenhouse-grown, this living lettuce multi-leaf trio creates meals with a contrast of taste, texture, colors, and shapes all from one head. 

Green beans

Tender and sweet with just the right amount of snap, green beans are a fantastically versatile vegetable. Whether they're added to crisp salads for a pop of flavor or tossed with lemon and garlic as a simple side, the possibilities are endless.


The original superfruit, pomegranates are packed full of antioxidants, fiber, vitamin C, and potassium. The ruby-red arils can be enjoyed by the handful, added to leafy salads and creamy yogurt for a pop of color, or blended into a smoothie.

Seedless lemons

Juicy, zesty, naturally seedless, and non-GMO Project verified, they are everything you love about lemons, minus the pesky little seeds!

Organic Envy apples

Envy has emerged as the apple with everything: the sweet, sophisticated flavor, uplifting, fresh aroma, delightfully satisfying crunch, beautiful appearance, and naturally white flesh.

Yellow potatoes

Yellow potatoes are moist and flavorful with an appearance that makes them look like they require no butter, which is good for the calorie-minded consumer. Boil and mash them, or put them in a stew!

Navel oranges

Sweet and juicy, these “winter oranges” are seedless, peel easily, and an excellent source of vitamin C. 

Pomegranate Quinoa Salad

Pomegranate Quinoa with Pistachios and Mint

What you need

  • 3 cups quinoa, cooked
  • 1 pomegranate, seeded
  • ½ cup roasted pistachios, roughly chopped
  • ¾ cup of your favorite vinaigrette
  • 2 tbsp. fresh mint, chiffonade


To remove seeds from pomegranate: cut fruit in half, through the “equator” section. Gently squeeze to loosen up the seeds. Over a bowl of cold water, tap the back of each pomegranate half until all of the seeds have fallen into the water. The pulp will float to the top, leaving the seeds in the bottom of the bowl. Strain pulp, then strain water. Set seeds aside.

In a large bowl, combine quinoa, pistachios, pomegranate seeds, mint, and dressing. For best results, chill for 1 to 2 hours in order to allow the flavors to develop. Optional additions: crumbled feta cheese or grilled chicken.

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Thai Fried Green Beans

Thai Fried Green Beans

What you need

  • ½ lbs green beans, ends trimmed
  • ½ lbs red bell pepper, julienned
  • ½ bunch green onion, chopped
  • ½ bunch cilantro, chopped
  • 3 tablespoon sesame oil
  • 2 tablespoon fish sauce
  • 2 tablespoon lime juice
  • 2 tablespoon soy sauce (can substitute tamari or Bragg's aminos)
  • 1 tablespoon red chile flake
  • 1 tablespoon brown sugar


In a small bowl, combine fish sauce, lime juice, soy sauce, chile flakes, and sugar. Set aside.

Heat a large sauté pan on high heat. Add sesame oil, then green beans and red bell peppers.

Once vegetables start to become slightly tender, add fish sauce marinade to pan and allow the vegetables to finish cooking in the sauce. Cook for approximately 3-4 minutes until sauce reduces enough to coat vegetables.

Finish by tossing with green onion and cilantro. Serve immediately. 

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