Tomatoes + cucumbers
Best for no-cook dinners: chopped salad, tomato toast, cucumber bowls, or a quick side with herbs and vinegar.
Common Table Seasonal Kitchen
Build a box around how you actually eat.
Everything Common Table offers is already in season. Seasonal Kitchen helps you choose a Friday box, plan a few easy meals, and avoid the one thing you truly do not want to see.
Step 1
What do you want from this week’s box?
Choose the things that sound most like your kitchen. Your match will update instantly, then you can bring the idea into the Friday order flow.
Your box match
Start with the Classic Harvest Box.
It is the easiest middle ground: enough fruit and vegetables for a few meals, with room to customize.
- Choose produce around what you’ll actually cook.
- Use swaps to avoid anything you do not want.
- Add a second portion when you know you’ll use more.
This week’s box logic
Choose produce you can picture using.
These ideas are built around current Common Table options, so customers can go from “sounds good” to “I know what I’m making.”
Leaf lettuce
Best for salad people, sandwiches, lettuce cups, or easy kid plates with fruit and something crunchy.
Fingerling potatoes + leeks
Best for cozy cooking: roast the potatoes, sauté the leeks, or turn both into a soup or skillet.
Peaches, apples + melon
Best for snacking, sharing, breakfast bowls, or an easy fruit plate that makes the box feel generous.
What to make
A few ideas from this week’s box.
These are built from what Common Table currently has available: late-summer tomatoes, cucumbers, onions, leeks, potatoes, zucchini, eggplant, okra, beans, peaches, apples, melon, and watermelon.
Quick + no-cook
Use tonight
Tomato toast with egg
Uses this week: tomatoes
Toast with butter, sliced tomato, salt, balsamic vinegar, and an egg. Simple, sturdy, and exactly the kind of thing that makes peak tomatoes useful.
Tomato, cucumber + herb salad
Uses this week: tomatoes, cucumbers, herbs
Salt the tomatoes first, add cucumbers and herbs, then finish with olive oil and vinegar. Add bread or eggs if it needs to be dinner.
Cucumber, tomato + onion salad
Uses this week: cucumbers, tomatoes, onions
Slice cucumbers, tomatoes, and onion, then add salt, vinegar, olive oil, and herbs if you have them. Easy with eggs, toast, grilled chicken, or beans.
Cozy cooking
Cook once, use a few ways
Potato, leek + zucchini skillet
Uses this week: potatoes, leeks, zucchini
Cook potatoes first, add leeks until sweet, then zucchini at the end. Good with eggs, chicken, beans, or just a lot of herbs.
Roasted rosemary potatoes
Uses this week: potatoes, rosemary or herbs
Toss potatoes with olive oil, rosemary, salt, and pepper, then roast until crisp at the edges. Good with eggs, salads, chicken, or a simple yogurt sauce.
Jammy tomato sauce or soup
Uses this week: cherry tomatoes, onion, garlic, zucchini, eggplant, carrots
Cook cherry tomatoes down until jammy with onion, garlic, zucchini, eggplant, carrots, or whatever vegetables you have. Keep it thick for pasta sauce, or add broth and turn it into soup.
Sweet, snacky + shareable
Bring to the table
Melon, peach + tomato plate
Uses this week: cantaloupe, peaches, tomatoes
Slice fruit and tomatoes together, add salt, herbs, and something creamy or crunchy. It feels special with almost no cooking.
Watermelon, mint + feta salad
Uses this week: watermelon, mint or herbs
Cube watermelon, crumble in feta, add torn mint, then finish with olive oil, lime or vinegar, and a little salt. Cold, bright, and very easy to share.
Cantaloupe coconut sorbet
Uses this week: cantaloupe
Freeze cubed cantaloupe, then blend with a can of coconut cream until smooth. It turns into a creamy, sunny dessert with almost no effort.