This Week's Box

Store unwashed in the crisper and use fast — zucchini softens quickly after harvest. Slice thin and sauté in butter with garlic, grill with olive oil and flaky salt, shave raw over salads, or fold into frittatas and quick breads. Don't overcook. Use within 2–3 days.

Store unwashed in the crisper. Sweet and mild with a striking deep purple color — they turn greenish when cooked, so use raw to keep the color. Slice into salads, crudités, or grain bowls. Roast or sauté for a sweeter, softer result. Use within 5–7 days.

Store in a cool, dark, well-ventilated spot — not the fridge. Deep purple flesh that holds its color when roasted or baked. Roast at 425° until crispy, boil and smash with butter and herbs, or slice thin into a striking gratin. Don't store near onions. Use within 2–3 weeks.

Store loosely wrapped in the fridge. Milder and sweeter than onions — use the white and light green parts. Slice and rinse well (grit hides between layers). Braise low and slow in butter until silky, fold into potato soup, or roast whole until caramelized. Use within 1–2 weeks.

Store unwashed in the crisper. Snap and blanch in salted boiling water for 2–3 minutes, then shock in ice water to keep the color and crunch. Sauté with garlic and butter, toss into salads, or roast at high heat until blistered. Use within 3–5 days.

Leave the papery husk on until ready to use — it protects the fruit and extends shelf life. Peel and rinse before cooking (they're sticky). Roast or broil until charred for salsa verde, blend raw into a bright green sauce, or simmer into a braising liquid for chicken or pork. Use within 2–3 weeks.

Store loosely in the crisper, unwashed. Crisp and mild — great for salads, wraps, or as a bed for grain bowls. Rinse just before using. Use within 4–5 days.

Store unwashed in the crisper. Sturdy enough for Caesar-style salads or grilling — the outer leaves hold up well to dressings. Use within 5–7 days.

A loose-leaf variety with a slightly sweet, buttery flavor and beautiful red-tinged edges. Excellent in mixed salads or as a standalone green. Use within 4–5 days.

Trim the stems and stand upright in a glass with a little water, loosely covered with a bag in the fridge. Dill is best used fresh — fold into yogurt, fish, or potato salad. Oregano and parsley hold up to cooking; add parsley at the end for brightness. Use within 5–7 days.