Box Contents Week of August 22, 2021

August 21, 2021

The Original: Bibb lettuce, Gala apples, Rosemary, Jujube fruit, Arugula, Zucchini, Carrots, Red potatoes, and Yukon gold potatoes

The Individual: Bibb lettuce, Gala apples, Zucchini, Carrots, and Yukon gold potatoes

Bibb lettuce from Bella Verdi Farms

Bibb lettuce is mildly sweet with nutty flavors and buttery, crisp textures. This lettuce was grown hydroponically (in nutrient-rich water instead of soil) by Bella Verdi Farms, which is how we're able to get lettuce in the summer season!

Wash and store: Remove any damaged leaves, then chop off the base of the lettuce (including the root ball) so that the leaves are loose. Gently wash the leaves in a colander under low water pressure. Pat dry, then wrap the dried lettuce in a dry paper towel and store it in a plastic bag or other airtight container in the crisper drawer of the fridge. They should hold 5-7 days in the fridge.

Prepare: Once your lettuce is washed and dried, simply chop and add your favorite dressing and other salad toppings!

Gala apples from Top of Texas

Although Texas might not be the first state that comes to mind when you think of apple picking, apples are grown successfully in several parts of Texas! Most Texas apples are grown in the region around Lubbock, which is where Top of Texas is located. Apples ripen around July through October in Texas and they do best in years following cold winters.

Wash and store: Handle apples with care, as apples bruise easily. Store in the crisper drawer of your fridge. It's best to keep separate drawers for fruits and vegetables in your fridge since the ethylene gas fruits (including apples) makes vegetables go bad faster.

Prepare: Wash and enjoy!

Rosemary from Lonestar Herbs

Rosemary is a rich source of antioxidants anti-inflammatory compounds. It can also help improve memory, boost alertness and focus, and fight off damage by free radicals in the brain. It grows best in warm climates (hello, Texas!) where it can grow into a large, perennial shrub reaching up to six feet tall! Rosemary is naturally pest-resistant and disease-resistant, making it a wonderful herb for beginner gardeners.

Wash and store: Rinse your rosemary sprigs and dry them with a kitchen towel or paper towel. Then wrap the sprigs in a damp paper towel to prevent them from drying out and store them in a Ziploc bag or other airtight container in the fridge. They should last for up to two weeks this way.

Prepare: To cook with fresh rosemary, hold on to the very top of the stem and with your other hand pull down to remove all the leaves. Depending on the recipe you are following, you may use the leaves whole or mince them to release more of the flavors. The woody stems are too tough to eat, but you can still use them to flavor your food! If you're grilling outdoors, toss the stems on the coals so they can add some aromatic flavor to the grilled food. You can also use just the stems to flavor stock or broth.

Preserve: If you would rather preserve your rosemary for later use, there are several ways to do this. You can wash, dry, and mince the rosemary, then freeze it in olive oil using ice cube trays. You can also make a rosemary infusion by placing the washed and dried rosemary in olive oil, vinegar, or even sugar or salt. Finally (and easiest of all!), you can dry your rosemary for future use. After washing and drying the rosemary sprigs, bundle them together, tie them up at their bases, and hang in a well-ventilated area to air-dry, or for a quicker method place the sprigs on a parchment paper-lined baking sheet and set the oven on the lowest temperature possible.

Jujube fruit from Lightsey Farms

Jujube fruit, also known as red dates or Chinese dates (though not botanically related to dates), is native to Southern Asia. In their young, green state jujube fruit have a similar taste and texture as a crisp apple. As they mature the fruits turn yellow-green with brown spots and eventually become completely brown. You can eat jujube fruit at any level of ripeness. Jujube fruit contains high levels of vitamin C, minerals, and antioxidants, and is believed to help with sleep, digestion, energy, and anxiety.

Wash and store: Wash and dry your jujube fruit completely. Store them in the crisper drawer of your fridge.

Prepare: Jujube can be consumed raw or cooked. Try adding sliced jujube to your oatmeal or yogurt in the morning, using the fruit as a salad topping, baking it with pork chops, or substituting jujube for apples in baked desserts. Or, try a recipe for Korean ginger jujube tea! The possibilities are endless.

Arugula from Gundermann Acres

Arugula is in the same family (Brassicaceae) as other cruciferous veggies such as broccoli, kale, cabbage, and radishes. You might have seen baby arugula sold as a salad green at the grocery store. Mature arugula is just a little bit larger with a more peppery, spicier flavor! It's a great source of calcium, potassium, folate, and vitamins C, K, and A.

Wash and store: Chop off the base of the stems, giving the arugula stems a fresh cut. Gently wash the leaves in a colander under low water pressure. Pat dry, then wrap the dried leaves a dry paper towel and store it in a plastic bag or other airtight container in the crisper drawer of the fridge. They will be best if used within 3 days.

Prepare: Try using mature arugula in salads (it's especially great in warm salads), sautéed, or as a substitute for basil in pesto.

Zucchini from Gundermann Acres

Summer squash, including zucchini, has a soft, edible skin. The skin, or rind, is actually what distinguishes summer squash from winter squash, not the season when they grow! Both kinds of squash are grown in the summer and fall seasons, but whereas summer squash must be consumed immediately because of it's soft skin, winter squash (with its hard and thick rind) has a much longer storage life so it can be enjoyed into the winter.

Wash and store: Store summer squash unwashed (dampness will cause rot) in a perforated bag in the crisper drawer of the fridge. If you do not have a perforated bag, you can take any plastic bag and poke some holes in it for airflow. This will keep your squash fresh for as long as possible! Summer squash is best consumed within 4 days.

Prepare: When you are ready to eat it, simply cut off the two ends, wash, and slice. Summer squash is incredibly versatile; it can be roasted, sautéed, grilled, quick-pickled, or even eaten raw with dip.

Carrots from Gundermann Acres

If this week's carrots look a little "hairy," don't worry! They are still good to eat! Your carrots are putting out tiny little roots in search of soil to grow in. Silly carrots! You can scrub the tiny roots and other blemishes off with your fingers or a vegetable brush and then prepare as you normally would.

Wash and store: Store carrots unwashed in a Ziploc bag or other airtight container in the crisper drawer of your fridge. Make sure that the carrots are dry before you store them, as excessive moisture can cause them to go bad faster. When you are ready to eat them, wash and scrub the carrots with your fingers or a vegetable brush and chop off the ends.

Prepare: Carrots are one of the most well-known and loved veggies! If you're looking for a simple way to cook them, try sautéing them with about 1/2 Tbsp of butter and 1/2 tsp of salt. Add 1/3 cup of water to keep the carrots from burning. Cook on medium low heat with a tight-fitting lid for 7-8 minutes until the carrots are just tender, then remove the lid and let the water evaporate before serving. Try adding other flavors such as lemon, honey, parsley, or balsamic vinegar to change things up!

Red potatoes from Gundermann Acres

Potatoes sometimes get a bad rap in the health world, but they're actually a good source of fiber, vitamins, minerals, and antioxidants! Although they are often associated with processed and fried foods, by themselves they are low in calories and they contain no fat. The nutrient profiles vary depending on the type of potato, but in general potatoes are a good source of vitamin C, B vitamins, potassium, iron, and manganese.

Wash and store: Make sure your potatoes are completely dry before storing them. Store potatoes in a cool, dark area such as a kitchen cupboard. Good air flow is required to prevent potatoes from going bad, so try storing them in a basket, bowl, or paper bag, not in an airtight container. Check potatoes periodically and remove any that show signs of rot. We recommend using your potatoes within a few weeks. If they begin to sprout, simply cut off the sprout and use as normal.

Prepare: A lot of the nutrients are found in the skin, so try keeping the skin on when you cook your potatoes! Try making healthy baked potatoes using plain Greek yogurt instead of sour cream, chopped chicken breast or sandwich meat instead of bacon, and loads of veggies of course!

Yukon gold potatoes from Gundermann Acres

More potatoes? YES! There are about 5,000 different kinds of potatoes found worldwide and today you're getting two of them! The Yukon gold potato is a popular hybrid of the dry, starchy Russet potato and another more waxy type of potato.

Wash and store: Same as the red potatoes above, store your potatoes completely dry in a cool, dark area such as a kitchen cupboard with good air flow. Check periodically for signs of rot, and we recommend using your potatoes within a few weeks.

Prepare: For the most part, you can use any kind of potato in any recipe calling for potatoes, but some will perform better than others. Yukon golds have a buttery, creamy flavor, so they make the absolute best mashed potatoes!

Green salad with jujube fruit:

1) Make the dressing: In a small bowl, whisk together 1/4 c. olive oil, 1 1/2 Tbsp apple cider vinegar, 1 1/2 tsp honey, 1 tsp Dijon mustard, and 1/4 tsp salt, and black pepper to taste.

2) In a skillet, toast 1/4 c. pepitas over medium heat, stirring frequently, until lightly toasted. Then remove from heat.

3) Wash and dice 3 jujube fruits into small pieces (like dicing an apple), removing the stones from the center of the fruit.

4) Assemble your salad: combine about 5 cups of your favorite salad greens, the diced jujube fruit, the pepitas, as well as 1/4 cup dried cranberries and 2 ounces (about 1/3 cup) goat cheese. Lightly drizzle with salad dressing, toss, and serve!

Warm arugula salad with roasted potatoes:

1) Preheat the oven to 425°F.

2) Wash and mince 1/2 tsp fresh rosemary.

3) Wash and dry 1 lb (about 4 small) potatoes. Chop the potatoes into quarters and toss with 1 Tbsp olive oil, half of the fresh rosemary, and salt and pepper to taste.

4) Spread potatoes onto a baking sheet and roast about 20-25 minutes, until tender and crisp around the edges.

5) While potatoes are roasting, prepare the dressing: In a small bowl, whisk together 3 Tbsp olive oil, 2 1/2 Tbsp lemon juice, 1/4 tsp grated lemon zest, 1 tsp minced garlic, the other half of the fresh rosemary, and salt and pepper to taste.

6) Wash and chop 1 bunch of arugula and toss with the dressing. Add the roasted potatoes, your protein of choice, 1 Tbsp chopped parsley, 3/4 cup chopped kalamata olives. Toss again and serve.

Eat more veggies, do more good!

We want you to feel the impact of your purchase! For every produce box you buy, we send another to your neighbor in need. To date, we have donated over 30,000 Good Apple boxes to food-insecure families in Austin. Here's what one of our impact clients, Bernadette, has to say:

When you can only shop once a month, you run out of fresh fruit and vegetables before the month ends. With Good Apple program, I do not have to worry about food running out before the month is out.

We're so grateful to our customers like YOU that allow us to do this work! Thank you for choosing Good Apple, and always email us at if you have any feedback!