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    Summer farmer’s markets are what our foodie dreams are made of. And, for the Fourth of July, nothing could be more appropriate than supporting locally grown, natural farmers and artisans who are making better food for our families their life’s work. It turns out our obsession with farm-fresh produce is actually quite patriotic!

    Fresh, local seasonal farm food is perfect for every kind of classic Fourth of July gathering. We’re turning to the farm stands and delivery services like Out of the Box Collective for chicken that’s raised free-range without hormones and veggies grown GMO-free. If you’re not accustomed to eating local foods, this summer holiday makes a great excuse to get involved! 

    We’re spotlighting Out of the Box’s 4th of July delivery box as a fun and genius way to get started with plans for the holiday. The box is packed to the brim with good eats from great sources: corn on the cob, barbecue chicken and watermelon from local farms, plus recipe ingredients for making a few new classics like roasted mushroom burgers, and nicoise salad. Here are all the details…

    We’re supporting dozens of small-scale local farmers and artisans committed to sustainable practices as stewards of the land. These farmers and artisans are today’s beacon of freedom and independence from a food system that is sometimes less than ideal. Celebrate Independence Day this year with locally sourced organic food and support the mass migration back toward healthy, local, naturally grown foods!

    Our Independence Day Box negates every worry you may have over frankenfoods and processed ingredients. We love providing our delivery boxes throughout the year, but it’s especially fulfilling on the 4th of July, knowing that families are able to more easily source and support small farms and safe and natural foods we’re all trying to eat more of these days. Getting everything you need to cook with in one box is a fun lesson for kids on farming and cooking too! Let’s celebrate our right to make healthy choices about your food, in the true spirit of American liberty. Happy Independence Day from Out of the Box Collective!


    About the delivery:

    We celebrate Independence Day by supporting the local farmers who are the backbone of America, to whom we all owe a debt of gratitude for toiling to bring us Good Food. When you enjoy our deliveries, you take a direct bite from the best bio-engineer in town: Mother Nature.

    Together we invigorate a vital sector of our economy and make a pact to better our own health and the well-being of our planet. Let’s tip the scales toward a more healthy environment.

    What's inside:

    This box includes everything needed to make…

    corn on the cob
    roasted cherry tomatoes
    grilled steak and toasted spice vinaigrette salad
    barbecue chicken
    macaroni salad
    carrot slaw
    nicoise salad
    roasted mushroom burger
    pastured hot dogs

    How to get it:

    Order from Out of the Box Collective by Tuesday, June 28th to enjoy a local, natural spread by July 4th!

    Vegetarian Niçoise Recipe
    Serves 4


    1 head of lettuce, or 3-4 cups spring mix or arugula
    1 lb potatoes, washed and cut in half or quarters, depending on their size
    4 eggs
    1/2 lb green beans, stem end trimmed
    black olives (optional)
    1/2 cup cherry tomatoes, halved (or regular tomatoes, cut into wedges)

    For the dressing:
    1/4 cup extra-virgin olive oil
    2 Tbsp champagne or wine vinegar
    1 tsp mustard
    1 tsp honey
    salt and pepper to taste


    Put the potatoes in a pot with cold water and add 2-3 tablespoons of salt. Bring the potatoes to a low simmer and cook until fork tender. Carefully drain them and spread out on a plate or tray to cool.

    Meanwhile, bring another small pot of water to a boil and add a big pinch of salt. Add the green beans and cook for 2-3 minutes until they’re bright green and cooked but still slightly crisp. Remove from the boiling water with a slotted spoon or tongs, but don’t drain the water. Spread them out to cool. When cool enough to handle, cut into 1-inch pieces.

    Carefully add the eggs in their shells to the pot of boiling water and, once the water returns to a boil, cook for 6 minutes. Remove from the water and put into an ice bath or a bowl of cold water. When cool enough to handle, remove the eggs from the water and peel. Cut the eggs into quarters.

    Whisk all the dressing ingredients together and taste for salt and pepper. Toss the lettuce with some of the dressing and season with salt and pepper. Plate the lettuce and top with the eggs, tomatoes, green beans and potatoes. Drizzle more dressing on top.

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