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Organic Produce Box, some items LOCAL!

$59.00

Enjoy a selection of the organic produce we juice regularly, along with some seasonal extras and kitchen staples! Selection changes weekly. If you have a request, please let us know and we will try and get it for you. For recipe suggestions click the Recipes below. 

Organic Selection for Week of 10/19

  • Peak Season Local Baby Swiss Chard from Lancaster, PA
  • Peak Season Local Purple Sweet Potatoes from Lancaster, PA
  • Peak Season Local Mixed Carrots from Norwich, NY
  • Peak Season Local Purple Lady Bok Choy from Lancaster, PA
  • Local Oyster Mushroom from Rhode Island
  • Local Fresh Ginger from Norwich, NY
  • Valencia Oranges
  • Surprise item!

Please note substitutions may be necessary, as supply chains are disrupted. Please note amounts listed above are approximate (apx) due to pack size. We will do our best to match and keep selection logical for your kitchen! Please note price includes delivery.

Amy's Favorite that is not sold at Puree! Why? We don't know!

  • 2 cucumbers,
  • 1 pear
  • a few stalks of celery

Wash and trim produce. Cut to fit through feed tube of your home juicer. Run all through the juicer and pour into chilled glass to enjoy! Tip: chill all produce before juicing

Choco Mylk?

  • 1/2 Romaine Lettuce head
  • 3 or 4 carrots

Peel carrots, wash and trim romaine lettuce. Feed through your juicer and serve in a chilled glass. This juice is very strange in that somehow, we think it tastes like chocolate milk! Play around with the ratios to find one that suits your palate. Tip: chill all produce before juicing

Grapefruit, Beet, Lemon

  • 1 Grapefruit
  • 1/2 Beet
  • 1/2 Lemon

Trim lemon and grapefruit. Wash and peel beet. Cut to fit through the feed tube of your home juicer. Serve in a chilled glass. We love the earthy, bitterness of the grapefruit and beet together. The lemon really brings out the flavor! Add a little agave if to bitter for you!

  • Half a Lemon, juiced
  • Half a Lime, juiced
  • 1 each Zucchini
  • 1 each Squash
  • 1 bunch Leeks, cut in half moon pieces
  • 3 tablespoons Olive oil
  • salt and pepper to taste

Instructions:

Wash all produce before beginning. Trim the ends of the squash and zucchini, dice them and set them aside.  Juice both the lemon and lime into a cup, set aside.  Thoroughly wash the leeks and trim the ends off, cut length wise and then in half moon slices.  Place the leeks in a colander and re-wash.  

Heat a large pan, add the oil.  Sauté the leeks for roughly 10 minutes, stirring occasionally.  Add the squash and zucchini and cook for 5 minutes or until browned.  Add the lemon lime juice stir and season with salt and pepper.  Plate and serve.

  • 1-2 Collard Greens per burrito, de-stemed and trimmed
  • 1/2 cup Tomatoes, diced
  • 1/4 onion, sliced
  • 1/2 Bell Pepper, sliced
  • 1/2 Cucumber, sliced
  • 1 Avocado, pitted and sliced
  • Smear of Homemade hummus (1 day 2 hour prep time)

Collard Green filling

Wash peppers, cucumbers, tomatoes, and collard greens. 

Dry Collard Greens and remove stems, using a parring knife trim the stems on the back of the leaves to allow the leaf to bend.  turn over the leaf and spread tahini in the middle.  Place all the ingredients in the center.  Begin to roll the leaf starting from the stem side.  Fold in the sides and continue to roll.  You can use a dab of dressing to close the leaf, or lay it seam side down, or a toothpick.

Variations: add some store-bought hummus, or your favorite dip! 

 

  • 1 Kohlrabi Peeled and cut into large chunks
  • 1 head Cauliflower cut into florets
  • 1/2 cup yogurt
  • 1 tablespoon Horseradish
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions:

Clean and wash the vegetables before cooking.  Bring a large pot of water to a boil.  Add the cut kohlrabi and cauliflower, cook for 10 minutes or until fork tender.  Drain the vegetables in a colander.  Return the vegetables to the pot, with a potato masher, smash the cauliflower and kohlrabi together.  Add the yogurt, horseradish, salt and pepper and mix.  Using an immersion blender (electric mixer), blend for a smooth texture.  Serve!!!

  • 2 Tablespoons Olive Oil, enough to coat pan
  • 2 Garlic cloves, smashed
  • 2 Spring Onions, sliced
  • 2 Baby Fennel, thinly sliced
  • 1 Bunch Swiss Chard, stems cut 1/2 inch pieces and leaves in 1 inch pieces (stems separated from leaves)
  • 1 lemon, zested and juiced
  • 1/2 cup veggie stock/broth
  • salt to taste

Instructions:
Heat a large pan, add olive oil.  Once hot add the garlic, cook until golden brown then remove and discard.  Add the onions, fennel, and Swiss Chard STEMS, stir coating the ingredients with the garlic oil mixture and season with salt.  Stir in veggie stock and lemon (zest and juice).  Cover and cook for 5-6 minutes or until the veggies are soft and wilted.  Remove the lid and cook for another 4 minutes until the liquid has reduced.  Add the Swiss chard leaves and cook until nice a vibrant/ wilted.Transfer to a bowl and serve!

  • 2 Tablespoons Salt or 1 Tablespoon Lemon Juice
  • 5 cups of water
  • 1 cup warm water (only needed if using salt)
  • 2 Eggplants
  • 1/4 Cup Olive Oil
  • salt and pepper to taste

Instructions:

Wash the eggplant and cut it diagonally into 1/2 inch pieces. Dissolve the salt in the warm water if choosing to use salt option.  Then mix both waters in a large bowl. If you are not using salt, then mix the lemon juice with the water in a large bowl. Add the eggplant and place a small bowl upside down in the large bowl. Let stand for 30 minutes.

Remove the eggplant, pat dry with a paper towel. Heat the grill. Baste the eggplant with oil, sprinkle with salt and pepper.  Grill for roughly 5 minutes or until grill marks appear.  Sprinkle side not grilled with salt and pepper, turn over and grill for another 5 minutes.  Remove from heat, serve and Dig In!!!

  • 1 pound Brussel Sprouts
  • 1-2 Sweet potatoes, Cubed
  • 2 each Garlic Cloves
  • 2 each Rosemary sprigs, de-stem
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Balsamic Vinegar
  • Salt and Pepper to taste

Preheat oven to 400 degrees.  Grease or apply parchment paper to a large oven safe dish.  Clean, trim and half the Brussel Sprouts.  Place into a large bowl.  Clean, peel, and cube sweet potatoes (roughly cut to the same size as the Brussel sprouts) and place into large bowl.  

Roughly chop up garlic, placing it in a small bowl.  Add the oil, vinegar and rosemary whisk all ingredients together until incorporated.  Pour over the vegetables and mix.  Place vegetables in the oven safe dish and cook for 15 minutes.  Mix the vegetables and place back in the oven for 15-20 minutes or until browned/tender.  

 

  • 1 pound Squash
  • 5 ounces Spinach
  • 1 cup Chopped Walnuts
  • 2 tablespoons Olive Oil
  • 1/2 teaspoon Cayenne Pepper
  • pinch Salt and Pepper

Clean and peel the squash (for butternut squash after peeling cut in half and remove seeds with a spoon).  Cut squash length wise either in half or in fourths (cook time may vary depending on size).  Then cut into 1/2 inch- 1 inch pieces and set aside.  Chop up walnuts and set aside.

Heat up a large sauté pan, once hot add oil.  Place the squash and walnuts in the pan and sprinkle with cayenne pepper, salt and pepper.  Cook for 10-15 minutes or until browned and tender.  Add spinach and sauté until cooked but not wilted.  Finally plate and Dig In!!!

 

  • 2 Artichokes
  • 2 cups Veggie stock/white wine
  • 2 cups Water
  • 5 cloves Garlic
  • 1 teaspoon olive oil
  • 2 each Avocados
  • 1 each lemon
  • 2 tablespoons Parsley
  • Salt as needed

Preheat oven to 400 degrees.  Clean and half artichokes, using a spoon remove the thistles and discard them. Place artichokes in an oven safe pan.  Add water and veggie stock.  Smash two cloves and roughly chop them, and set them aside.  Smash and roughly chop the remaining garlic cloves and add them to the pan with the artichokes.  Put the pan in the oven for 40 minutes or until tender.  remove pan and drain the liquid.  Turn the grill on making sure it gets nice and hot.  Sprinkle artichokes with salt and olive oil.  Place artichoke's flat side down on the grill to get grill marks. Remove from the grill and set aside.

Cut the avocados in half and pit them.  Using a peering knife make slits in the avocado length and width wise. With a spoon remove the avocado placing it into a bowl.  Using a fork mash up the avocado.  Zest and strain the lemon, add both to the avocado mixture. chop up parsley and add to the avocado and give it a good mix. Finally add salt to taste more if needed. divide the mixture and spoon it into the artichokes.  Mmm...Delicious!

  • 1 pound baby bok choy
  • 4 teaspoons vegetable oil
  • 2 -4 tablespoons chopped garlic scapes
  • 1 teaspoon minced fresh ginger
  • 5 ounces exotic mushrooms
  • 2 tablespoons Shaoxing rice wine, dry sherry or rice vinegar
  • 1 tablespoon soy sauce or coconut aminos
  • 2 teaspoons toasted sesame oil
  • salt and pepper to taste
  • sesame seeds

Heat a wok or large frying pan over medium-high heat. Add vegetable oil, garlic, and ginger and stir once; then immediately add mushrooms and stir-fry until they just begin to brown, 1 to 2 minutes.

Add rice wine or vinegar and cook 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. The wok may seem crowded, but the leaves will cook down

Add soy sauce or coconut aminos, sesame oil, salt, and pepper; cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes. Sprinkle with sesame seeds. Serve extra sauce from pan on the side or make more with soy sauce, vinegar, and sesame oil and sesame seeds. Enjoy!


Dill Potato Salad

  • 2 pounds Red Potatoes or mixed PeeWees
  • 1/4 cup olive oil
  • 1 sweet onion, or red onion, to taste
  • 2 Tablespoons Fresh Lemon Juice
  • 1/4 cup chopped fresh dill, or to taste
  • Salt and pepper to taste

Wash and cut potatoes into quarters or smaller, depending on size. Place in boiling salted water and reduce to simmer. Continue to simmer for 15-20 minutes until fork tender. Remove from pot, drain and rinse with cool water to stop the cooking. Allow to continue to drain while making marinade. Blot with paper towels or dish towel to remove excess water.

Whisk olive oil, lemon juice, salt and pepper in small bowl. Add freshly chopped dill. Toss with potatoes and allow to continue to marinade in the refrigerator. Top with more fresh dill, and scallions prior to serving!

Grilled Veggies

  • Eggplant
  • Portobello Mushroom Caps
  • Zucchini
  • Onions
  • Green Peppers
  • Any other veggie for the grill!

Prepare vegetables. Peel every other lengthwise stroke of the eggplant to make a 'zebra' pattern. Slice into .5 - 1" rounds. Sprinkle with salt and allow to drain. Slice the Zucchini lengthwise. Remove stems and grills from Mushrooms. slice Onions into large disks. Cut Green Peppers in half and remove seeds and ribs. 

Pat dry the eggplant after sweating from the salt. Brush veggies with good quality olive oil. Sprinkle with salt and freshly ground pepper. Grill on super hot grill until tender. Serve along as a side dish or with buns or lettuce and make a Veggie Stack Burger! Pass the potato salad, please... 

Miles's Mandarin and Olive Salad 

  • oranges or mandarins
  • olives
  • olive oil
  • freshly ground black pepper
  • fresh thyme or parsley (optional)
  • optional additions include flake salt, red onion, thinly sliced fennel, fennel seed

So simple and surprisingly delicious! Peel and slice mandarins cross-section wise. Slice olives in halves or quarters. Lay out mandarin slices on a plate, top with chopped olives, drizzle with olive oil. Add a few twists of freshly ground pepper. Top with thyme, if desired. Surprise!

Green Meat Radish and Onion Salad

  • Green Meat Radishes
  • Red Onion
  • Salad Greens (optional)
  • lemon
  • olive oil
  • salt and pepper

Slice Green Radishes into little discs. Thinly slice Red Onion. Toss together in a bowl with or without salad greens. Add a simple vinaigrette by whisking juice of 1 lemon, a few tablespoons of olive oil, salt and pepper to taste. Toss with the salad or pass on the side. Simple and delish!

Roasted Carrots with Carrot-top Pesto

INGREDIENTS

CARROT-TOP PESTO

  • 1/4 cup cashew nuts, pine nuts, or walnuts
  • 1 garlic clove
  • 1 cup loosely packed carrot tops
  • 1/4 cup fresh parsley
  • 1/4 cup grated pecorino Romano cheese or Parmigiano Reggiano (optional or use brewers yeast for a cheesy flavor and vegan version)
  • Himalayan salt to taste
  • Freshly ground black pepper
  • 6 tbsp olive oil
In the bowl of a food processor pulse cashews and garlic until they resemble sand. Add carrot tops, parsley, cheese or yeast, salt and pepper. Pulse until smooth and well combined. Drizzle in olive oil and continue pulsing until well combined. If pesto becomes stiff and collects together like a large ball add more olive oil or a splash of vegetable stock.

    CARROTS

    • large bunches of carrots either whole or trimmed and cut into pieces
    • 1 tbsp olive oil
    • 1/2 tsp paprika
    • Freshly minced Garlic, to taste
    • Himalayan salt
    • Freshly ground pepper

    Preheat oven to 350. Toss carrots with olive oil and spices. Spread out in a single layer on a baking sheet. Roast in oven for 20 minutes, tossing once during cooking. Remove from oven, toss with pesto and serve extra on the side!

    Miles's Marvelous Roasted Radishes

    Radishes: Preheat your oven to 425 with a baking sheet in the oven so the sheet gets super hot. Wash the radishes well, and dry them thoroughly. Cut each radish in half so that each half still has some leaves attached. Gently toss with olive oil and salt. Arrange the radishes cut side down on the hot baking sheet, leaving ample room for the greens as they will not get crispy if overcrowded. Roast for about 15 minutes or until the tops are crunchy like kale chips, and radishes are juicy. Serve with a schmear of parsley butter. Parsley Butter: Let your butter (or butter substitute) come to room temperature. Finely chop the parsley, but please feel free to add any other fresh herbs you have on hand. Mix the softened butter with parsley, and season with salt and pepper. To Serve: Schmear the parsley butter across the serving plate. Place radishes hot from the oven while the leaves are still crispy like kale chips. Alternatively, pass the parsley butter for dipping.

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