July 16, 2025 – Good Food Box Newsletter

Don’t forget to bring along your reusable grocery bags or totes to avoid the soggy demise of our paper bags if you’ll be hitting the elements on the way home. Even just getting to the car during this soggy season could be lethal for yourproduce — we want it to make it all the way home — not playing a game of 10 pin on the sidewalk!

Having grown from 1/4 Acre to 2 acres over two locations, The Plot Market Garden’s goal is to produce delicious, quality produce, grown with love, using regenerative practices. This week they’re supplying the BC Only bags with cherry tomatoes.

Northstar Organics grows certified organic fruit and vegetables on our 10 acre farm in Central Saanich. We specialize in greenhouse vegetables; tomatoes, peppers, eggplant and cucumbers as well as blueberries, and year-around greens such as kale, chard, and fresh salad mixes. Seasonally available from our fields are a wide variety of vegetables such as peas, beans, squash, broccoli, zucchini, carrots and beets.

This week they’re filling our bags with orange beefsteak tomatoes, cucumbers, and blueberries.

This small farm with a big heart is supplying bags with organic kale this week

Try Cooking Classy’s quick and easy, no cook (a joy on these hot days)refreshing salad You’ll find the recipe here.

Weeknight dinners just got an upgrade! Takeout-inspired recipes the whole family will love 

Ingredients
1. Egg Roll in a Bowl
1½ pounds ground beef
1 large onion, diced finely
1 tablespoon garlic, minced
2 tablespoons sesame oil
½ cup carrots, peeled and finely shredded
16 ounces coleslaw mix
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon red pepper flakes
1½ teaspoons ground ginger
½ to ¾ cup low-sodium soy sauce
2 tablespoons vegetable oil
green onions, optional garnish

2. Sushi Bowl
2 cups sushi rice cooked according to package directions to yield 4 cups cooked
¼ cup seasoned rice wine vinegar
1 teaspoon seasoned rice wine vinegar
8 ounces imitation crab chopped into ¼ inch pieces
1 cup cucumber diced into ¼ inch pieces (1 small cucumber)
1 cup Haas avocados diced into ¼ inch pieces (2 small Haas avocados)
½ cup matchstick cut carrots
0.17 ounces roasted seaweed snacks or 1 nori wrap sheet, chopped
½ cup mayonnaise
1 tablespoon sriracha sauce
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
4 teaspoons low-sodium soy sauce

3. Beef Bowl
2 tablespoons extra virgin olive oil
½ cup finely diced sweet yellow onion (you can substitute yellow onion)
1 cup diced green bell pepper
1 cup diced red bell pepper
1 cup diced yellow bell pepper
1 tablespoon minced garlic
1 teaspoon freshly grated ginger root
1 pound lean ground beef, 90/10 or 80/20
⅓ cup low sodium soy sauce
¼ cup hoisin sauce
1 to 2 teaspoons sriracha sauce, adjust to how ever spicy you like
½ teaspoon kosher salt, optional
½ teaspoon fresh cracked black pepper, optional
17.3 ounces Jasmine rice (I used Uncle Ben’s Ready Rice. You can substitute boil-in-bag rice, Minute rice or Great Value instant rice. You can also use leftover takeout rice)

Optional Garnish
toasted sesame seeds
thinly sliced green onions

Cucumber Blueberry Feta Salad: You get hydration, crunch and delicious all in one bowl, not to mention versatility. You can toss it with basil or mint, maybe even thyme.

Find the recipe here.

Couscous Tabouli Bowl with Whipped Feta Clouds

Ingredients:
For the Couscous Tabouli:

1 cup couscous

1 cup boiling water or vegetable broth

1 cup chopped parsley

½ cup diced cucumber

½ cup diced tomatoes

¼ cup chopped fresh mint

¼ cup finely chopped red onion

Juice of 1 lemon

2 tbsp olive oil

Salt & black pepper to taste

For the Whipped Feta Clouds:

½ cup feta cheese

¼ cup Greek yogurt

1 tbsp olive oil

1 tsp lemon zest

Optional: 1 small garlic clove, minced

Directions:
In a bowl, combine couscous with boiling water or broth. Cover and let sit for 5 minutes. Fluff with a fork and let cool.

Add parsley, cucumber, tomatoes, mint, and red onion to the cooled couscous.

Drizzle with lemon juice and olive oil, then season with salt and pepper. Toss to combine.

In a food processor, blend feta, Greek yogurt, olive oil, lemon zest, and garlic (if using) until smooth and fluffy.

Spoon tabouli into serving bowls and top with dollops of whipped feta “clouds.”

Garnish with extra herbs or a drizzle of olive oil, and serve chilled or at room temp.

Recipe found here.

More delicious produce heading to @coldcomforticecreamcompany for ice cream!! Courtesy of Victoria Compost Education Centre. 

Did you know this will be the last summer Cold Comfort Ice Cream will be in Fernwood? They’re MOVING to Rock Bay, and of course, they’ll stay in Cook Street Village. All is not lost. Read more about the move here.

Come join in on the fun. Each week you’ll learn all the notes you’ll need for a new song. If you want to start as the weeks go along, no problem, you’ll learn everything you need to know in that class and for the song that will be covered that week. It’s a blast.

Learn more about what Sunflower Music School has to offer from groups to private lessons, teaching ukulele, guitar or bass at Sunflowermusicschool.ca