June 25th. Late June is peak season for the farms we work with — and this week's box shows it. Black raspberries from Good Soil Farmers at their absolute peak. Purple Majesty potatoes from Grateful Plains with that striking color all the way through. Fresh-dug garlic from Abundant Pastures, still moist and sweet. Cucumbers from Brenneman's, thin-skinned and crisp. Tender spinach from Living Root Farm. Plus the full lineup of proteins, dairy, citrus, and pantry staples from our farm partners. Here's what you've got and how to make the most of it.
This Week's Box
From Good Soil Farmers (Illinois):
Black Raspberries
From Grateful Plains (Illinois):
Purple Majesty Potatoes
From Living Root Farm (Illinois):
Fresh Spinach
From Brenneman's Country Store (Grabill, IN):
Cucumbers
From Abundant Pastures (Illinois):
Fresh Garlic
From our other farm partners:
Pasture-Raised Chicken & Turkey — Abundant Pastures
Ground Pork — Millers Farm Fresh Produce
Pasture-Raised Eggs — 3 Brothers Farm · Living Light Farms
Dairy, Milk & Artisan Cheese — Kilgus Farmstead · Prairie Fruits Farm
Wild-Caught Seafood — Sitka Seafood Market
Pantry & Grains — Janie's Mill · Pittman's Maple Syrup · Doudlah Farms Organics · Brenneman's Country Store
How to Use What You've Got
Black Raspberries (Good Soil Farmers)
Do not wash until ready to eat — moisture accelerates mold. Spread in a single layer on a paper-towel-lined plate and refrigerate uncovered. Eat within 2–3 days. Black raspberries are deeper and earthier than red raspberries, with a more complex, almost wine-like flavor. Eat them straight, spoon over yogurt or ricotta, fold into a quick pan sauce for duck or pork, or freeze what you can't finish. They're hollow at the center when picked — smaller and more intensely flavored than blackberries.
Purple Majesty Potatoes (Grateful Plains)
Store in a cool, dark, well-ventilated spot — not the fridge. Use within 1–2 weeks. The vivid purple color comes from anthocyanins — the same antioxidants found in blueberries — and it holds through roasting and boiling. Roast at 425° with olive oil and flaky salt until the edges crisp. Boil briefly and dress warm with vinaigrette for a striking potato salad. Don't overcook — they go from perfect to mealy quickly.
Fresh Spinach (Living Root Farm)
Store dry in the crisper — moisture is the enemy. Do not wash until ready to use. Use within 3–4 days. Eat raw in salads, wilt quickly in a hot pan with olive oil and garlic, or fold into eggs, pasta, or grain bowls. Living Root Farm's spinach is harvested young — the leaves are tender enough to eat raw but hold up to a quick sauté.
Cucumbers (Brenneman's Country Store)
Store unwashed in the crisper, loosely wrapped. Use within 5–7 days. These are farm-fresh and thin-skinned — no need to peel. Slice raw into salads, quick-pickle in rice vinegar and salt for 20 minutes, or blend with yogurt, dill, and garlic into a cold soup. Don't refrigerate near ethylene-producing fruits like apples or tomatoes — they yellow quickly.
Fresh Garlic (Abundant Pastures)
Freshly harvested garlic has higher moisture content and a noticeably sweeter, more nuanced flavor than the cured bulbs you find at the grocery store. Store in a cool, dry spot — not the fridge. Use within 2 weeks. The cloves are easier to peel when fresh. Mince into dressings, slice thin into pasta, roast whole heads until jammy and caramelized, or smash into compound butter. Don't let it brown — fresh garlic burns faster than cured.
This Week's Recipes
We published three recipes built around this week's produce:
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Black Raspberry Galette — A free-form pastry that lets the berries do the work. Minimal intervention, maximum fruit.
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Warm Purple Majesty Potato & Spinach Salad — Dress the potatoes while they're hot so they absorb the vinaigrette as they cool.
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Smashed Cucumber Salad with Fresh Garlic — Smashing creates jagged edges that catch the dressing and stay crunchier longer.
Find all three in the Recipes section.
