We expect the following Vegetables in our Fresh Picks Veg Fruit Mini Boxes
Item/Farm/Quantity (Depending on Box Size)
Sweet Potatoes / Paarfection Produce Galatia IL / 1 to 4 potatoes
Cooking sweet potatoes are a high heat will leave their insides nice and creamy just as the outsides are beginning to brown. Preheat your oven to 500 degrees. Peel and cut each potato lengthwise into quarters. Toss the potatoes with olive oil, 2 teaspoons sugar, 1/2 teaspoon salt, 1/8 teaspoon black pepper and 1/4 teaspoon red pepper. Arrange on a baking sheet and cook for 10 minutes. Turn over and cook 10 minutes more until beginning to brown.
Green Onions / Springdale Farm Plymouth, WI / 1 bunch (not in Single Boxes)
Green Onions are great in salads. Try making this Southwest Salad. Combine chopped green onions with lettuce, cherry tomatoes, green pepper, cucumber, corn and black beans. Pack 1 cup of cilantro in a food processor with 1/2 cup greek yogurt, some lemon juice, salt, pepper and 2 cloves garlic. Process until smooth and toss this dressing with your salad.
Spinach / Springdale Farm Plymouth, WI / 1 8 ounce bag
Spinach is best when lightly cooked to bring out its sweetness while still keeping its freshness. Heat a pan over medium and add 6 slices of chopped pancetta (you can use bacon as well). Cook until crisp, about 5 minutes. Remove the pancetta from the pan leaving the fat in the skillet. Pack the spinach into the pan and season with salt and pepper. Cook, turning often, until the spinach begins to wilt, about 2 minutes. Remove the pan from the heat, finish with a squeeze of lemon and top with the pancetta.
Ramps / Harmony Valley Viroqua, WI / 1 to 2 bunches
Cut the root end off of the ramps and heat a skillet over medium heat with some olive oil. Add in the ramps and sprinkle with salt and pepper. Move the ramps off to the side and crack to eggs into the skillet. Cook the eggs as desired and serve with the ramps.
Parsnips / Harmony Valley Viroqua, WI / 1 pound
So you may be sick of roasted root vegetables seeing as it’s May so try making a Parsnip cake! Preheat the oven to 350 degrees. Grate parsnips until you have 1 cup. Mix together 1/2 cup sugar, 1/2 cup shredded pineapple, 1/3 cup greek yogurt, 2 tablespoons canola oil, 1.5 tsp cardamom, 1 tsp vanilla extract, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger and 1/4 tsp salt. In a separate large bowl combine 1 cup all purpose flour, 1 tsp baking powder and 1/2 tsp baking soda. Add the wet ingredients to the dry ingredients and mix until well combined. Mix in the grated parsnips along with 1/4 cup golden raisins and 1/4 chopped walnuts. Pour into an 8 inch caked pan and bake for about 30 minutes. Top the cooled cake with cream cheese frosting.
We expect all of the items listed above plus the following in our Fresh Picks Single and Veg Fruit Boxes:
Salad Mix / K & A Organics Indiana / 1 six ounce bag
Try tossing your salad mix with a delicious, homemade Honey Mustard dressing. In a mason jar combine 1/2 cup olive oil, 1/4 cup honey, 3 tablespoons white wine vinegar, 3 tablespoons red wine vinegar, 2 tablespoons finely chopped shallot, 1 tablespoon dijon mustard, 1 teaspoon poppy seed and 1/4 teaspoon salt. Place the lid in the jar and give it a good shake before drizzling over your salad. The dressing will keep covered in the fridge for up to 3 weeks.
Chives / Tempel Farms Old Mill Creek, IL / 1 bunch
Finely chop half of your chives and combine with 4 tablespoons of room temperature butter, 2 teaspoons lemon juice, 1 teaspoon lemon zest, 1 finely chopped garlic clove and a pinch of salt. Use your chive butter on bread or use to top cooked meats or veggies.
We expect all of the items listed above plus the following in our Fresh Picks Double Boxes:
Asparagus / Mick Klug Farm St. Joseph, MI / 1 bunch
Trim any woody bottoms from your asparagus spears. Toss with olive oil, salt and pepper. Place in a 425 degree oven and cook until tender, anywhere from 25 to 45 minutes depending on the size of the spears. Be sure to turn the spears half way through. While the asparagus is roasting squeeze the juice of 1 orange or 1 grapefruit into a saucepan and heat over high heat until the juice reduces to about a tablespoon or so of liquid. Remove from heat and stir in 1 to 2 tablespoons of butter. Drizzle the citrus butter over the asparagus and serve immediately.
Beets / Duncan Family Goodyear, AZ / 1 lb
Grate your beets and combine with 2 cups of grated carrots and 1/2 cup of raisins. Whisk together 2 tablespoons of lemon juice, 2 teaspoons of honey, 1/2 tsp paprika, 1/4 tsp cumin, 1/4 tsp cinnamon and a pinch of salt. Toss the salad with the dressing and let sit at room temperature for at least 2 hours before serving. When ready to serve top with chopped mint.
We expect all of the items listed above plus the following in our Fresh Picks Family Boxes:
Lacinato Kale / Springdale Farm Plymouth, WI / 1 bag
Have you tried a massaged kale salad yet? Massaging kale will help soften it and make it more palatable in a salad. Remove the leaves from the stems and tear them into bite sized pieces. Squeeze some lemon over top and get to work! Massage the kale as you would massage someone’s shoulders. Massage for around 5 minutes. You’ll start to notice the kale soften and you’ll see some liquid at the bottom of the bowl. If it looks good give it a taste to see if it has sweetened up. To serve drizzle the kale with some olive oil and sea salt. It’s a simple but satisfying side!
Grape Tomatoes / Mr Lucky Mexico / 1 pint
Slice your tomatoes in half and toss in a bowl with a drizzle of olive oil, salt and pepper. Add in 1/4 cup to 1/2 cup buttermilk and a large handful of crumbled blue cheese. Let the tomatoes sit for at least 30 minutes before serving. Serve with some crusty bread to help soak up all of the delicious juices.
Snap Peas / Double Down Mexico / 1 pint
Heat a skillet over high heat and add some olive oil. Once the oil gets hot add the snap peas and sprinkle with salt. Allow these to cook without moving for 1 minute. Add in some sliced green onions and sprinkle with a pinch of sugar. Toss and let cook undisturbed for 2 minutes. Turn off the heat and mix in some lemon juice, lemon zest, chopped mint and black pepper.
We expect the following in our Fresh Picks Fruit Boxes:
Item / Farm / Full Qnty / Mini Qnty / VegFruit Qnty / VegFruit Mini Qnty
Grapefruit / CCH Organic Farms CA / 8 pieces / 4 pieces / 2 pieces / 2 pieces
Citrus is best kept in your refrigerator. Grapefruit can last for many days. You will want to leave your citrus out at room temperature, however, to revive its natural flavors. Remove your grapefruits from the refrigerator about 15 minutes before you plan to enjoy them
Gala Apples / Stemilt WA / 16 apples / 8 apples / 4 apples / 2 apples
Apples can emit a gas that can quicken the ripening of other produce. To prevent the spoilage of other food if your fridge, try to isolate your apples and store them in the crisper drawer. This will also keep the flesh of your apples, fresher and crisper than if you stored them on one of the refrigerator shelves. Apples can turn mealy quickly if left at room temperature or if left in the sunlight.
Navel Oranges / Sunkist CA / 10 pieces / 5 pieces / 3 pieces / 2 pieces
Citrus is best kept in your refrigerator. Oranges can last for many days. You will want to leave your citrus out at room temperature, however, to revive its natural flavors. Remove your oranges from the refrigerator about 15 minutes before you plan to enjoy them
Watermelon / Llano Mexico / 1 melon / 1 melon / 1 melon / none
Store melons in room temperatures but out of direct sunlight. They will keep for several days on your kitchen counter. Transfer to the refrigerator once cut.
Bananas / Eco Ecuador / 16 bananas / 8 bananas / none / none
Bananas are best kept on the counter top at room temperature but our of direct sunlight. It is best to also hang your bananas to prevent them from bruising their bottoms.