Turkey Burgers with Grilled Pineapple Kebabs

Serves 3 to 4 people

Ingredients

1 lb Ground Turkey

3 to 4 Buns

1/2 bunch Sage, finely chopped

1/2 bunch Rosemary, finely chopped

1 Onion, diced

4 Cloves garlic, minced

Instructions

Preheat your grill. Place your ground turkey in a mixing bowl and add in the herbs, onion & garlic. Season with salt and pepper. Gently mix the ingredients together until they are combined – don’t over mix. Divide the mixture into thirds or quarters (depending on how many you’re feeding) and form into patties. Make a small depression in the center of each patty with your thumb.

While your grill is heating. Cut the outer skin off your pineapple. Cut the flesh away from the middle core so you have 4 large pieces. Cut these pieces lengthwise so you have a total of 12 smaller pieces. Mix together 3 TBS of melted butter with 1 tsp of honey and a dash of salt. Skewer each pineapple piece and then marinate the pineapple in the honey butter for at least 30 minutes.

Brush your grill with a little oil and then place the patties and pineapple skewers  on the grill. Cook the burgers to your liking, an average of about 4 minutes per side. Add 2 minutes for well done burgers, but the more cooking time you add, the drier your burgers will be. Grill the pineapple 4 to 5 minutes per side until they start to caramelize.

Place your turkey burger on your bun and top with your favorite fixings and serve the pineapple kebabs on the side.

Homemade Arugula Gnocchi with Garlic Mushrooms & Basil Crostini

Serving size 4

Ingredients

2 lbs potatoes, peeled & quartered

1 bunch arugula

2 tomatoes, chopped

1 bulb garlic, minced

1/2 lb mushrooms, sliced

1/2 bunch basil, chopped

1 baguette, sliced in half lengthwise

You will also need

Olive Oil

Salt and pepper to taste

Red wine vinegar

1 to 2 cups Flour

Instructions

1. Combine the tomatoes with the chopped basil. Drizzle with olive oil and red wine vinegar. Season to taste and set aside.

2. Boil the potatoes in a large pot of water until tender, about 20 minutes.

3. While the potatoes are cooking heat your oven to 350 degrees. Spread butter over the baguette pieces and toast in the oven until crisp, about ten minutes.

4. Once the potatoes are done, remove them from the pot and add in the arugula for just a few seconds. You’re just blanching it so don’t leave it in too long. Reserve the cooking liquid for later.

5. Chop the arugula and mash the potatoes until smooth. Combine the arugula and potatoes and transfer to a floured surface.

6. Gently knead the mixture to determine the texture – if the mixture is sticking to your hands, add flour, 1 tablespoon at a time to remove the stickiness. As you add flour, decrease the amounts added (you can always add more, but you can’t remove what is already mixed in). Do not over flour to avoid a dry mixture (if it seems a little dry trying adding a tiny bit of water). The texture should be slightly sticky, but dry enough to work with. The mixture should not stick to your hands. Divide the dough into 4 pieces.

7. Using your hands, roll out the first piece of dough to form a long log (it does not need to be perfect). Cut the log into 1 inch pieces with a knife. Set the gnocchi aside while you work on the remaining pieces of dough.

8. Reheat the pot of water and add a pinch of salt. Cook the gnocchi in batches, being careful not to overcrowd the pot. Cook them for about 4 to 6 minutes, or until they rise to the top.

9. In a separate pan heat 2 tablespoons of butter and saute the garlic. Add the sliced mushrooms, season with salt and pepper, and saute until browned. Just before serving, add another 2 tablespoons of butter to the pan along with 2 tablespoons of the cooking liquid to make the sauce.

10. Transfer the gnocchi to a serving dish and pour the sauce over the top. Feel free to add Parmesan or red pepper flakes to finish. Spoon your tomato-basil mixture over the toasted baguette and cut into pieces to serve.

We expect the following Vegetables in our Fresh Picks Veg Fruit Mini Boxes

Item/Farm/Quantity (Depending on Box Size)

Gold Potatoes/Igl Farms Antigo, WI/1 to 3 lbs

Quarter your potatoes, place in a pot and cover with water. Add a pinch of salt and bring to a boil. Cook for about 15 minutes or until they are fork tender. Drain the potatoes and let them cool. Meanwhile, prepare a shallot vinaigrette by combining 2 minced shallots, 1/4 cup olive oil, some tarragon, 2 tablespoons lemon juice, and fresh black pepper to taste in a small bowl. Whisk the ingredients until completely combined and then set aside. Transfer your potatoes to a mixing bowl and add 1 diced tomatoes and 1 diced onion. Pour in about half the dressing and mix the veggies together. Add in 1 cup of arugula and a handful of chopped olives and give the bowl and gentle stir again. Top the salad with the rest of the dressing.

Asparagus/Mick Klug Farm Berrien Springs, MI/0.5 to 1 lb

Trim any woody ends from your asparagus. Preheat the oven to 400 degrees. Take 4 sheets of phyllo pastry and brush with olive oil and then fold each into a rectangle. Crumble goat cheese in the center of each rectangle, leaving a crust of pastry around the outside. Place the asparagus on top and drizzle with olive oil, salt and pepper. Bake for 10 minutes until the pastry is golden and the asparagus is tender. Finish with a squeeze of lemon and a little lemon zest.

Broccoli / Foxy CA / 0.5 to 1 bunch

Heat sesame oil in a large sauté pan.  Add 1 cup chopped onions to the hot pan and stir.  Cook for 5-6 minutes over medium heat.  Add in the 1 cup of chopped broccoli and cook for another 3-4 minutes. Stir in 1/2 lb of mushroom slices and stir. Season the veggies with salt and pepper to taste. Add 1 TBS of grated ginger in and stir together. Cook for another 2-3 minutes. Pour in 2 TBS of soy sauce and 1 can of coconut milk. Bring to a gentle boil over medium-low heat. Cover and cook for 15 minutes.  Just before serving, add in a handful of chopped cilantro. Serve on a bed of rice with a generous helping of chopped scallions and cilantro on top.

Ramps / Hill & Valley Hillsboro, WI / 1 to 2 bunches

Make a ramp omelet! Beat 3 eggs in a bowl with salt and pepper. Heat a pan over medium and add 2 TBS of butter. When the butter sizzles add 1/2 cup chopped ramps and cook for about a minute. Add in the eggs and stir together. As the eggs begin to set lift up the edges of the omelet to let any uncooked egg reach the bottom of the pan. Cook for a few minutes longer and add some grated Swiss. Fold the omelet in half and serve immediately.

Lettuce / Springdale Farm Plymouth, WI/ 1 head

Cut your lettuce into bite sized pieces and toss with chopped cilantro, fresh mango or mandarin orange slices, thinly sliced scallions, sliced bell pepper, a handful of chopped watercress and a handful of chopped grape tomatoes. Whisk together 2 TBS of fresh ginger, 3 TBS of rice wine vinegar, 1 TBS lime juice, 1 TBS sugar, 3 TBS soy sauce, 1 tsp sesame oil, 1.2 tsp dried mustard and 2 TBS peanut oil. Toss your salad with your dressing and serve! You can also add in chopped chicken if you prefer.

Onions /Joe Heger CA/ 1 lb (not in Single or Veg Fruit Boxes)

Thinly slice half of your onion and place in a bowl. Add in 3 TBS of red wine vinegar, 2 TBS of sugar and 1 tsp of salt. Toss all together and let sit for an hour, stirring occasionally. These quick pickled onions go great on sandwiches, flat breads, or served as a side with a cheese plate.

We expect all of the items listed above plus the following in our Fresh Picks Single and Veg Fruit Boxes:

Watercress / Hill & Valley Hillsboro, WI / 1 bunch

Mix 4 TBS of room temperature butter with 1/2 of a finely minced jalapeno, the juice and zest of 1 lime, salt and pepper. Toast your favorite bread and top with the lime butter, a handful of watercress and a few thinly sliced cucumbers. You can enjoy this as a meal or make a bunch on little pieces of bread as an appetizer.

We expect all of the items listed above plus the following in our Fresh Picks Double boxes:

Spinach / Springdale Farm Plymouth, WI / 1 to 2 eight ounce bags

Heat some coconut oil in a pan and add 1/2 tsp of mustard seeds and 1/2 tsp of cumin. When these begin to pop add in 3 cloves of finely minced garlic. Let the cook for a short while until fragrant and then add in 1 chopped onion and 1 chopped jalapeno. Once those become tender add in the spinach (that has been chopped) and cook until wilted. Finish with salt, pepper and some turmeric.

Sunchokes / Harmony Valley Viroqua, WI / 1 lb

Boil the sunchokes until soft and then dice them. You can remove the skins before dicing them if desired. Toss the sunchokes with toasted pine nuts, the juice of 1 lemon, 2 TBS of olive, salt, pepper and a handful of chopped parsley.

We expect all of the items listed above plus the following in our Fresh Picks Family boxes:

Radicchio /Better World/ 1 head

Quarter the radicchio and toss with olive oil, salt and pepper. Grill, turning often until slightly charred and softened. Whisk together 1/2 cup olive oil, 1/4 cup balsamic vinegar, salt, pepper, 2 minced garlic cloves and 1/2 tsp of mustard. Drizzle the dressing over the radicchio and finish with some Parmesan cheese.

Chives / Harmony Valley Viroqua, WI /  1 bunch

Chop your chives and combine with the juice of a lemon, 4 TBS of olive oil, salt and pepper. Whisk this dressing together and toss it with freshly grilled asparagus.

We expect the following in our Fresh Picks Fruit Boxes:

Item/Farm/Full Qnty/Mini Qnty/Veg Fruit Qnty/Veg Fruit Mini Qnty

Mango /Del Cabo Mexico/5 mangoes/3 mangoes/1 mango/1 mango

Mangoes can ripen on your counter top for 2-4 days depending on how firm they are. Check them daily- once they are fragrant and their skin gives, they are ripe and ready to enjoy or to be transferred to the refrigerator.  Use a sharp knife to slice the mangoes vertically while standing it upright.

Fuji Apples /Stemilt WA /10 apples/5 apples/3 apples/3 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.

Charantais Melon /Covilli Mexico/1  melon/1 melon/1 melon/1 melon

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.

Abate Fetel Pears/Sol Argentina/10 pears/5 pears/3 pears/none

Pears may be left for just a short time at room temperature. They will keep the longest in your refrigerator.  Store them in the crisper drawer to retain their crispy texture and they will be fresh for up to 10 days.

Blueberries/Driscolls CA/1 pint/Half pint/none/none

Store your berries in the refrigerator.  Wash only those berries you plan to prepare and store the rest dry in their breathable container. Berries will keep the longest if they are stored in a single layer so that those on the top don’t crush the berries on the bottom.

Pasta Primavera with Ramps and Asparagus

Serves 2-3 people

Ingredients:

Penne Pasta, ½ lb

Ramps, 1 bunch chopped

Asparagus, ½ lb, break off end of stem

Crimini Mushrooms, ½ lb, in big slices

Cherry tomatoes, handful

Italian Parsley, 2 tablespoon chopped

Basil, 2 tablespoons chopped

Lemon, 1/2

Garlic, 2 cloves crushed

Olive Oil

Parmesan cheese, optional

Boil water for the pasta. Preheat oven to 375 degrees. (You can sauté vegetables in a large pan if you prefer.) Prepare vegetables and place on oven tray or cookie sheet. Drizzle with olive oil, salt and pepper to taste. Sprinkle with parsley, basil and crushed garlic. Bake for about 15 minutes until desired softness of asparagus and mushrooms. While baking, cook penne in boiled water until al dente. Rinse with cool water when ready. Sprinkle roasted vegetables with lemon and toss with penne. Top with grated parmesan cheese if desired.

Loin Lamb Chops with Roasted Asparagus, Parsnips & Carrots

Serves 2 people

Ingredients:

Loin Lamb Chops, 4 small chops

Asparagus, 1/2 lb. Break off ends

Parsnips, 2. Cut into ½ inch wide pieces

Carrots, ½ lb. Cut into ½ inch wide pieces

Olive oil

Garlic

Rosemary, optional

Preheat oven to 375 degrees. Prepare vegetables and coat with olive oil. Add salt and pepper to taste. Roast for 15-20minutes until desired softness. Cover when done and turn oven to broil. Add salt and pepper to the Lamb chops. Mix crushed garlic with some olive oil and coat the chops. You can mix in rosemary if desired. Broil (or grill) the chops for about 5 minutes and then turn, coating with some more garlic and olive oil. Cook until done, at most another 5 minutes. Enjoy this lean meal of protein and vegetables. Adding potatoes to roast is always a nice touch.

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.

Roasted Duck with Mash & Chive Butter

Serves 2 people

Ingredients

2 duck breasts

2 tsp lemon juice

1 tsp lemon zest

1 stick unsalted butter, at room temperature

Chives, finely chopped

Sage, finely chopped

Rosemary, finely chopped

1 lb Carrots, cut into 1 inch pieces

1 lb Yukon Gold Potatoes, cut into 1 inch pieces

1 garlic clove, finely chopped

You will also need

Olive Oil

Salt & Pepper

Instructions

First make the chive butter. Mash 3 tablespoons of butter with the garlic, chives, lemon juice, lemon zest and a pinch of salt. Set aside.

Preheat the oven to 400 degrees. In a small bowl combine the herbs with some salt, pepper and 2 teaspoons of olive oil . Coat the duck breasts with the oil mix and set aside.

Next make the mash. Boil the carrots and potatoes until tender, about 20 minutes. Drain the vegetables and mash them together along with 2 to 3 tablespoons of butter. Season to taste and keep warm until ready to serve.

To cook your duck you’ll first want to sear the breasts. Heat a large ovenproof skillet over medium high heat and place the breasts skin side down and cook until nicely browned, 3 to 4 minutes. Turn the breasts over and then place in the oven and cook 6 to 8  minutes more. This will cook them to medium so adjust your cooking time for a more well done breast.  Be sure to let these rest a few minutes before serving.

To serve spoon some of the mash onto each plate. Cut the breast into slices and place on the mash. Top each breast with some of the chive butter to finish.

Grilled Raw Cheddar Sammies with Gazpacho

Serving size 4

Ingredients

French sliced bread

2 cups Cheddar cheese, grated

1 zucchini, sliced

2 slicing tomatoes, chopped

3 cloves garlic, chopped

1 onion, diced

1/2 cup cilantro, roughly chopped

1 red pepper, chopped

3 scallions, chopped

You will also need:

2 tablespoons butter

Salt and pepper to taste

Instructions

In a pan, melt your butter. Toast your bread on all sides over medium heat. Add about 1/2 cup of grated cheese (or more) to each sandwich. Add 2 slices of zucchini to each sandwich.  Close and press down with a spatula to melt the cheese. Puree your tomatoes, garlic, onion, cilantro, and red pepper in a blender. Season with salt and pepper. Ladle the soup into bowls and top with chopped scallions.

We expect the following Vegetables in our Fresh Picks Veg Fruit Mini Boxes

Item/Farm/Quantity (Depending on Box Size)

Carrots / Bunny Luv CA / 1 to 2 lbs

Peel and cut your carrots into large chunks. Combine the carrots in a saucepan along with 1/4 cup water, 1 tablespoon butter (or olive oil), 1 teaspoon sugar, salt and pepper. Over medium high heat bring the pan to a boil, cover, reduce the heat to medium and cook about 5 minutes. Uncover, raise the heat and cook until the water boils away and the carrots are cooking in the butter or oil. Reduce the heat slightly and cook until the carrots are cooked through. Stir in 2 teaspoons of Dijon mustard and 2 tablespoons of mango chutney (or whatever chutney you have on hand). Season to taste and serve.

Broccoli / Josie’s Organics CA / 1 bunch

Cut your broccoli into florets and steam until crisp tender. Add the broccoli into a pot of spaghetti with marinara for added texture and nutrition. If you have kids try cutting the broccoli up into tiny pieces to get even more vegetables into their diet without them realizing.

Romaine Lettuce / Foxy CA / 1 head

Wash and chop your lettuce into bite sized pieces. Combine in a large bowl with 1 can black beans, 1 pint cherry tomatoes (halved), 1 diced bell pepper, 1 can corn and 1/2 cup chopped scallions. Pack 1/2 cup Greek Yogurt, 1 cup cilantro, the juice of 1 lime, 3 cloves garlic, 2 tsp white vinegar, salt and pepper into a food processor and process until smooth. With the motor running drizzle in 1/4 cup of olive oil. Once combined toss with your veggies for a great salad!

Italian Parsley / Natures Greens Mexico / 1 bunch

Make some tabbouleh! Bring a half cup of water to a boil and pour over 1/4 cup of fine bulghur wheat. Stir quickly and cover with plastic wrap. All to stand for 10 minutes and then drain off the excess water. Place the bulghur in a bowl and fluff with a fork. Let the barley cool. While that’s cooling finely chop your Parsley and combine with 1 bunch finely chopped mint, 1 finely diced tomato, 1/2 of a finely diced cucumber and 1/4 cup finely sliced scallions. Add the bulghur to the vegetables and drizzle with 3 tablespoons olive oil and the juice of 1 lemon. Toss everything together and serve with some pita, hummus or baba ghanouj, and falafel.

Red Bell Pepper / Sunfed Mexico / 1 to 3 peppers

Chop the bell pepper into bite sized pieces and combine with 2 chopped celery stalks, 8 chopped green onions, 3 chopped celery stalks and 1 cup chopped broccoli. Toss in some fresh torn basil and drizzle with some Italian dressing or homemade vinaigrette for a quick salad that’s perfect for an on-the-go lunch.

Kale / Springdale Farm Plymouth WI or B Organic CA / 1 to 2 bunches

Heat your oven to 425 degrees. Take two large sweet potatoes and pierce all over with a fork. Place these on a baking sheet lined with foil and roast until tender, anywhere from 45 minutes to an hour depending on size (be sure to flip every 20 to 30 minutes). Just before the potatoes are done make the filling. Slice 1 onion into thin sliced and mince 4 garlic cloves. Heat some olive oil in a pan and cook the garlic and onions until the onions are just translucent. Finely chop your bunch of kale (reserving the stems for a different use) and add it to the pan, cooking until wilted and bright green. Add in 1 can of drained white beans and continue to cook until heated through. Season with salt and pepper and squeeze 1 lemon over top. When the potatoes are done cut them in half lengthwise and stuff with the filling. Serve with a dollop of Greek Yogurt.

We expect all of the items listed above plus the following in our Fresh Picks Single and Veg Fruit Boxes:

Tomato Puree / Pristine View Hillsboro, WI / 1 to 2 pints

In a medium pan, brown 1/2 pound of ground beef, turkey, or seitan over medium heat.  Add 1/4 cup diced onions and 2 cloves of chopped garlic and stir together. Season the ingredients with salt, pepper, and chopped herbs like either cilantro or parsley.  Add 1/4 cup chopped mushrooms and  1 jar of tomato puree and bring to a simmer. Blanch as many collard leaves as you’ll need for servings in a pot of boiling water. Remove the leaves, drain, and transfer them to an ice bath and then set them aside to dry. Place your leaves on a flat work surface, stuff with the filling, and roll them closed, folding the sides as you roll.  Arrange seam side down on a baking sheet.  Top them with marinara sauce and grated cheese and bake for 15 minutes in a 350 degree oven.

Garlic / Del Cabo Mexico / 1 to 3 bulbs

Don’t love the bite of raw garlic? Try blanching it to bring out the sweetness. Remove the ends of the garlic cloves and drop into boiling water for 30 seconds. Remove the cloves with a slotted spoon and plunge into ice water to stop the cooking process. You can repeat this process if desired. The skins should pop off easily. You can now use the garlic as called for by your recipe.

Lemon / Sunkist  CA / 1 to 2 lemons

Lemon can be used just about anywhere! Be sure to utilize the zest as well to make your dishes eally pop. To get things moving in the morning combine hot water with the juice of half a lemon. Drink this daily for a while and see how you feel!

We expect all of the items listed above plus the following in our Fresh Picks Double Boxes

Salad Mix / Springdale Farm Plymouth WI / 1 bag

Toss your salad mix with some sliced strawberries, chopped Granny smith apples, thinly sliced red onion, chopped fresh basil, a handful of dried cranberries and a few chopped walnuts. Whisk together equal parts lemon juice and olive oil and drizzle over the salad. You can top with a few spoonfuls of Chevre goat cheese if desired.

Baby Leeks / Springdale Farm Plymouth WI / 2 to 4 leeks

Cut off the root end and dark green leaf end of your leeks. Cut the leek lengthwise and wash each thoroughly under running water.  Once washed cut the leeks crosswise into 1/2 inch rounds. Heat a tablespoon or so of butter in a pan and add the leeks. Cook until soft, about 4 minutes. Cut 1 lb of asparagus into one inch lengths and add to the pan. Cover and cook until the asparagus is cooked. Season with salt and pepper and serve as a nice spring side dish.

We expect all of the items listed above plus the following in our Fresh Picks Family Boxes

Fennel / Cal Organic CA / 1 bulb

Cut your fennel in half lengthwise and remove the core. Thinly slice the bulb and place in a large bowl. Add 1 small red onion, thinly sliced along with some chopped mint leaves, black olives and the segments from 2 blood oranges. Drizzle with some olive oil and season with salt and pepper.

We expect the following in our Fresh Picks Fruit Boxes:

Item / Farm / Full Qnty / Mini Qnty / VegFruit Qnty / VegFruit Mini Qnty

Kiwis /Earthbound Farm CA / 16 kiwis / 8 kiwis / 6 kiwis / 3 kiwis

Kiwis may be left on the counter at room temperature for 2-3 days. Keep them out of direct sunlight. For longer storage, transfer them to the refrigerator but be sure not to place other produce on top of them as they can easily be smashed. Slice your kiwis in half and enjoy with a spoon, or slice into several rounds and remove the peel from each slice.

Fuji Apples / Stemilt WA / 16 apples / 8 apples / 5 apples / 4 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.

Tangelos (Tuesday) or Mandarins (Wednesday through Saturday) / California Citrus CA

20 pieces / 10 pieces / 6 pieces / 6 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

Packham Pears / Bio Tree Argentina  / 12 pears / 6 pears / 2 pears / none

Pears may be left for just a short time at room temperature. They will keep the longest in your refrigerator.  Store them in the crisper drawer to retain their crispy texture and they will be fresh for up to 10 days.

Dried Figs / Ozkirici A.S. Aydin Turkey  / 2 packs / 1 pack / none / none

Dried Figs can be stored in the original sealed package at room temperature for a month. For longer storage, keep them in the refrigerator, six months to a year.

Fish Tacos with Tangy Cabbage Slaw

Serves 2 to 3 people

Ingredients

1 lb Whitefish fillet

2 Limes

3 garlic cloves, minced

1/2 tsp ground cumin

1/4 tsp chili powder (or more if you like it hot!)

2 tablespoons olive oil

1/2 head of red cabbage, thinly sliced

1 red onion, thinly sliced

1 bunch cilantro, chopped

6 to 8 corn tortilla

1 Avocado, sliced

Instructions

Start by marinating the whitefish. Place the fish in a dish and add the garlic, cumin, chili powder and 1 tablespoon oil. Season with salt and pepper and turn until well coated. Place in the fridge and let marinate for at least 30 minutes

While the fish is marinating make the slaw. Combine the cabbage, onion and cilantro in a large box and squeeze the juice of one of the limes over top. Drizzle with the remaining olive oil, season to taste and toss to combine.

Brush the grates of your grill with a little oil and get it nice and hot. Place the fish on the grill and cook until the underside is white and opaque, about 3 minutes. Flip and cook until the other side is opaque, 2 to 3 minutes more.  (If you don’t have a grill you can also broil the fish for about the same amount of time)

Break up the fish into large chunks with a fork and serve in the warmed tortillas along with some slaw and avocado slices. Finish with a squeeze of lime juice and enjoy with a locally brewed IPA.

Sweet Potato & Black Bean Enchiladas

Serves 3 to 4

Ingredients

1 Sweet Potato, cut into bite sized chunks

1 can Black Beans, drained and rinsed

1 Red Onion, finely diced

2 to 3 Jalapenos, seeded and finely diced

1 package of Raw Cheddar, shredded

1/2 bunch Cilantro, roughly chopped

4 cloves garlic, finely minced

You will also need: 2 cups salsa verde or other kind of salsa

Instructions

Preheat your oven to 350 degrees. Peel and cut your sweet potato into bite sized chunks and place in a pan with boiling water. Cook until fork tender about 8 to 12 minutes. While the sweet potato is cooking prepare your filling. Combine the onion, black beans, jalapeno, garlic, cumin and chili powder into a large bowl and season to taste. Once the potato is cooked drain it well and add it to the mixture.

In a large baking dish pour 1 cup of the salsa into the bottom.  Heat your tortillas and place 1/2 cup or so of the filling into each along with a handful of cheese. Roll them up and place them seam side down into the dish. Top with the remaining salsa verde and cheese. Bake for 20 minutes until the cheese has melted. Serve with the chopped cilantro and sour cream on top.

Sweet Garlic Chicken Wings with Spinach Citrus Salad

Serving size 3-4

Ingredients

1 package chicken wings

2 oranges

2 limes

5 cloves garlic, chopped

1/4 cup cilantro, chopped

1 bunch scallions, white and light green parts chopped

1 bag spinach

Your will also need

1/4 cup olive oil, plus another 2 tablespoons

1/4 cup brown sugar or 1/8 cup honey

2 tablespoons soy sauce (optional)

Salt and pepper to taste

Instructions

First,  zest one orange and one lime into a medium mixing bowl, then slice and juice them both. Slice the other orange down the middle reserving one half for the salad. Juice the other half into the bowl as you did with the first orange. Add the garlic, cilantro, olive oil, brown sugar (or honey), soy sauce if you choose, and salt and pepper to taste. Whisk the marinade together and reserve about half of it for basting.

Place your wings in a dish or resealable bag and pour the other half of the marinade over. Turn the wings over so they are well coated. Refrigerate for at least 4-6 hours. The longer the wings marinate, the more flavor they will have. It is ideal to marinade them overnight. Cover and refrigerate the rest of the marinade.

Preheat your oven to 350 degrees. Place your wings on a baking sheet and bake for 20 minutes. Meanwhile, place the rest of the marinade in a saucepan and bring to a boil.  Cook for about 10 minutes, reducing it so that it thickens slightly. Remove the wings from the oven, brush with the glaze and raise the heat up to 400 degrees. Continue cooking the greens for another 20 minutes.

Toss your spinach greens in olive oil or your favorite dressing. Top with orange slices from the reserved half orange. Season with salt and pepper and serve alongside your wings.

Farmer Quiche with Goat Cheese and Green Beans (vegetarian)

Serving size 4

Ingredients

6 eggs, lighten beaten

1 cup half & half

1 pound russet potatoes, peeled and cooked

1 bunch spinach, chopped

1 cup mushrooms, sliced

2 cloves garlic, chopped

1/4 cup crumbled goat cheese

1 bag salad  mix

You will also need

Salt and pepper to taste

2 tablespoons olive oil

1 tablespoon butter, melted

Salad Dressing

Instructions

Grease a 9-inch pie pan  with the melted butter and set your oven to 425 degrees.  Place your cooked potatoes and, with clean hands, mash them to cover the bottom and sides of the  pie pan. Sprinkle with a little salt on top and bake for 25 minutes or until it is golden. Remove the pan from the oven and cool on a rack.  Reduce the oven to 350 degrees.

While the potato crust cooks, prepare your filling.  Heat a pan with the olive oil and saute your mushrooms and garlic for about 5-7 minutes over medium-low flame. Add in the spinach and cook until it begins to wilt. Season the veggies with salt and pepper.  Once the crust has cooled, add the veggie to the pan, cover with the beaten eggs, and sprinkle the top with the goat cheese.  Pop the pan back in the oven and cook for another 30 minutes. Cool again before serving.  Toss your greens with olive oil, lemon juice, or your favorite dressing and serve with a slice of quiche.

We expect the following Vegetables in our Fresh Picks Veg Fruit Mini Boxes:

Item/Farm/Quantity (Depends on Box size)

Spinach / Blue Moon Farm Urbana, IL /1 to 2 bags

Toss your fresh spinach in a wrap along with some sliced cucumber, tomato, smoked tempeh (or grilled chicken), sliced red onion and chopped roasted red pepper. Slather with a generous helping of the scallion pesto (recipe listed below).

Beets / Cal Organic CA / 1 to 2 lbs

Don’t have time to roast the beets? No problem! Slice them into bite sized chunks and boil them until tender. It will save a significant amount of time. Toss the beets with some arugula, thinly sliced red onion, walnuts and chevre goat cheese. Whisk together 2 TBS olive oil, 2 TBS red wine vinegar, 1 tsp Stone Ground Mustard and 1 tsp Minced Garlic. Pour the dressing over the salad and finish with salt and pepper.

Gold Potatoes / Igl Farms Antigo WI / 1 to 2 lbs

Preheat the oven to 450 degrees. Cut your potatoes into small bite sized pieces and toss with olive oil, dried cumin, dried paprika, fresh chopped rosemary, fresh thyme and lots of sliced garlic. Roast the potatoes for 25 minutes and then flip them. Roast for another 25 minutes and flip them again. Continue roasting until nicely browned, about 10 minutes more.

Cauliflower / Cal Organic CA / 1 Head

Cut your cauliflower into florets and steam until very tender. Toss in a bowl and mash until smooth. Add in a scoop of Greek Yogurt, 1 to 2 TBS of prepared horseradish and 1/2 tsp of garlic powder. Finish with salt and pepper for a healthy alternative to mashed potatoes.

Red Leaf Lettuce /  Foxy Growers CA / 1 Head

Tear the lettuce into bite sized pieces and toss with chopped tomatoes, avocado slices, toasted pine nuts and fresh mozzarella. Whisk together 2 tablespoons of white wine vinegar, 2 tablespoons of olive oil, 1 tablespoon of dijon mustard and salt and pepper. Toss the dressing with your salad and enjoy!

We expect all of the items listed above plus the following in our Fresh Picks Single and Veg Fruit Boxes:

Artichokes / Cal Organic CA / 2 to 4 Artichokes

Cut the top third off of the artichokes with a serrated knife and trim the bottom stem flush with the base of the artichokes. Trim off the prickly points of each leaf with kitchen shears and rub a lemon over the cut portions to prevent browning. In a deep wide pan place the artichokes stem side up and fill the pan with a few inches of water along with some lemon juice, olive oil, salt, bay leaf, peppercorns, thyme sprigs and garlic. Cover the pot and bring to a boil. Once steam starts coming out of the pan turn the heat down and cook until the artichoke stem is easily pierced by a knife (20 to 25 minutes for large artichokes). Drain the artichokes on a towel and serve with a dipping sauce. Try mixing 1/2 cup of mayonnaise (or veganaise) with some minced garlic, lemon juice & zest, dijon mustard and chopped chives for the dipping sauce.

Cilantro / Cal Organic CA / 1 bunch

PLEASE NOTE SATURDAY CUSTOMERS: Veg/Fruit & Veg/Fruit Minis will contain Scallions instead of Cilantro

Peel and cut 1 small jicama into small matchsticks. Combine with 2 cups halved red grapes and 1 bunch of chopped cilantro. Squeeze the juice of 1 lime over the mixture, drizzle with 1 TBS of olive oil and season with salt and pepper. Use this mixture as the base of a salad and top with pico de gallo, black beans and a few dashes of hot sauce.

We expect all of the items listed above plus the following in our Fresh Picks Double Boxes

Scallions / Springdale Farm Plymouth WI / 1 bunch

Try making a scallion pesto! Put the chopped scallions with 1 tsp of capers, salt and pepper, 1/2 cup of chopped parsley and some lemon zest in a food processor and process until combined. While the processor is going drizzle in 1/4 cup of olive oil. Use your scallion pesto as a base for homemade pizza or toss with bow tie pasta for a quick weeknight meal.

Cucumbers / Wholesum Growers Mexico / 1 bunch

Slice your cucumbers into thin rounds and place on top of some toasted pita along with hummus, alfalfa sprouts, sliced tomato & pitted kalamata olives. Enjoy this sandwich as a snack or top with some feta for a hearty dish.

We expect all of the items listed above plus the following in our Fresh Picks Family Boxes

Shiitake Mushrooms / River Valley Ranch Burlington WI / Half Pound

Remove the stems from the shiitakes but keep wh0le. Heat 2 to 4 tablespoons of butter in a pan and add in 2 minced garlic cloves. Heat until the butter is melted and the garlic is fragrant being careful not to let the garlic brown. Add in the mushrooms and saute until tender and lightly browned. Season with salt and pepper and finish with some chopped parsley. Serve as a side dish.

Garlic / Del Cabo Mexico / 1 bulb

If you’ve never had roasted garlic you are missing out! It’s so simple yet so savory. Preheat the oven to 400 degrees and chop off the heads of your garlic so all of the cloves are exposed. Place the garlic in a dutch oven (or other baking dish) cut side up and drizzle with olive oil and sea salt. Roast in the oven for 35 to 45 minutes until the tops are golden brown. Squeeze the roasted garlic out of the skins. You can use your garlic as a spread for toast, in soups, in salad dressing or even in mashed potatoes.

We expect the following items in our Fresh Picks Fruit Boxes:

Item / Farm / Full Qnty / Mini Qnty / VegFruit Qnty / VegFruit Mini Qnty

Gala Apples / Stemilt Growers WA / 12 apples / 6 apples / 5 apples / 3 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.

Bartlett Pears / Sol Argentina / 12 pears / 6 pears / 4 pears / 3 pears

Pears may be left for just a short time at room temperature. They will keep the longest in your refrigerator.  Store them in the crisper drawer to retain their crispy texture and they will be fresh for up to 10 days.

Navel Oranges / Sunkist CA  / 12 oranges, 6 oranges, 4 oranges, 2 oranges

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

Strawberries / Driscolls CA / 2 lbs / 1 lb / None / None

Store your berries in the refrigerator.  Wash only those berries you plan to prepare and store the rest dry in their breathable container. Berries will keep the longest if they are stored in a single layer so that those on the top don’t crush the berries on the bottom.

Avocados / Tomorrow’s Organics CA / 3 avocados / 2 avocados / None / None

Avocados may be kept at room temperature for a couple of days, especially if they are not fully ripe. They are not quite ripe if the outer skin is a bit green.  Keep them at room temperature but out of direct sunlight.  Once they give a little and their skins are darker green or black, your avocados are ready.  Transfer your avocados to the refrigerator for longer storage but be sure to enjoy them within a couple days.  If you have left over avocado, store it in a container  with the pit and a splash of lime juice.

Limes / Solorganics Mexico  / 2 limes / 1 lime / None / None

Limes can be kept on the counter at room temperature for 2-3 days and for longer storage for up to a week in your refrigerator. Roll your limes using the palm of your hand to yield more juice just before slicing into them.

We expect the following in our Fresh Picks Veg Fruit Mini Boxes

Item/Farm/Quantity (depending on Box size)

Parsnips / Springdale Farm Plymouth, WI / 1 lb

Baked Parsnip Fries Preheat the oven to 450 degrees. Peel the parsnips and cut into strips that are 1/2″ wide and 3″ long. Toss the parsnips with olive oil, minced garlic, chopped fresh rosemary (or dried if you don’t have fresh), sea salt, pepper and 1/2 tsp of ground cumin. Spread onto a baking sheet and roast for 15 minutes. Turn them over and roast 10 to 15 minutes more until tender and starting to brown.

Leeks / Cal Organic CA / 1 to 2 pieces

Braised Leeks Cut off the dark green part of the leeks (a little light green is fine). You can reserve the end of the leeks for making stock later if you like. Slice the leek lengthwise and rinse thoroughly with water. In a large saute pan heat 2 to 3 tablespoons of butter. Once melted add some minced garlic and the leeks, cut side down. Cook for a few minutes until beginning to brown, flip over and then sprinkle with salt. Cook for a few minutes more and then turn them back over. Sprinkle the leeks with 1 teaspoon of sugar and 2 teaspoons of fresh thyme. Add 1 cup of white wine and a bay leaf and bring to a simmer. Cover and cook for 35 minutes on medium low until the leeks are very tender. Remove the lid and turn up the heat to reduce the liquid to about half. Finish with some chopped parsley and serve as a side dish to roasted meats.

Crimini Mushrooms / River Valley Ranch  Burlington WI / 0.5 lbs

Spinach Mushroom Egg Scramble Thinly slice some crimini mushrooms and heat a little butter in a saute pan. Add in the sliced mushrooms and 1 cup of chopped baby spinach and cook until tender. Whisk 3 eggs and add it to the pan along with some salt and pepper. Cook until almost set and then stir in some shredded cheese (you could use cheddar, provolone or even chevre). Cook a little longer until almost completely set.

Chard / Growing Power Milwaukee, WI / 1 to 2 bunches

Chipotle Chard Chop the chard, keeping the leaves and stems separate. Heat some olive oil in a pan and add some minced garlic, 1 small sliced onion and the chard stems. Cook until softened, about 5 minutes. Add in 1 chopped tomato, 1/4 cup water, 1/2 teaspoon of ground chipotle pepper and salt to taste. Bring to a simmer and then add the chard leave. Cook until the chard is just tender and vibrantly green and then scatter 2/3 cup of sharp cheddar over top. Cook a few minutes longer until the cheese is melted and serve immediately.

Zucchini / Covilli Mexico / 1 to 3 pieces

Crunchy Zucchini Bites Sliced the zucchini into 1/4″ rounds and sprinkle with salt and pepper. Place a sun-dried tomato on each zucchini sliced and top with a dollop of chevre goat cheese. To serve sprinkle with a little chopped chives and olive oil.

Romaine Lettuce / Foxy CA / 1 head

Fattoush Salad  Tear the lettuce into bite-sized pieces and combine with thinly sliced red onion, diced tomato and chopped cucumber. Chop up 1/2 to 1 cup each of parsley, cilantro and mint and add to the salad. Toss the salad with a simple lemon garlic vinaigrette along with some kalamata olives. Serve with toasted pita and a drizzle of tahini.

Sweet Potatoes / Parrfection Produce IL / 1 to 3 pieces

Roasted Balsamic Sweet Potatoes Preheat your oven to 400 degrees. Peel and chop the sweet potatoes into 1/2 inch cubes, set aside. Combine 1/4 cup balsamic vinegar and 1 tablespoon of brown sugar in a large skillet and bring to a boil. Cook until the mixture is reduced and begins to thicken. Add up to a 1/4 cup of butter and a pinch of salt to the pan and heat over medium until combined. Add the potatoes to the pan and toss with the sauce. Spread the potatoes in a baking dish and roast until slightly browned, about 40 minutes total.

We expect all of the items listed above plus the following in our Fresh Picks Single and Veg Fruit Boxes:

Potted Basil Plant / Wholesome Gardens Produce Bluford, IL/ 1 Plant

Keep your plant in a window sill in direct sun and water as it becomes dry. You can transfer to a larger pot or directly into your garden as needed. If planting outside make sure to wait until the weather has warmed up as basil does not do well in the cold.

We expect all of the items listed above plus the following in our Fresh Picks Double Boxes

Poblano Peppers / Covilli Mexico / 2 pieces

Smashed Black Beans Place the peppers on a baking sheet and broil until charred and tender, turning often. Once cool peel off the pepper skins, slice in half lengthwise and remove the seeds. Finley chop the peppers. Heat 2 cans of black beans along with 1 cup of water in a saucepan. Smash the beans with a potato masher leaving a few of the beans whole. Add in the roasted poblano peppers, 1 cup of pico de gallo (or other salsa if you have no pico on hand) and salt. Reduce the heat and simmer for about ten minutes.

We expect all of the items listed above plus the following in our Fresh Picks Family Boxes

Gold Turnips / Harmony Valley  Viroqua, WI/ 1 lb

Mashed Root Vegetables Peel and cut the turnips into cubes. Peel and cube 1 lb of parsnips and 1 lb of yukon gold potatoes as well. Place in a large dutch oven and cover with water. Bring to a boil and then reduce the heat to a simmer. Simmer for about 15 minutes until tender. Drain the root vegetables and place in a bowl along with butter, prepared horseradish, salt and pepper. Mash the mixture until you reach your desired consistency.

Snap Peas / Del Cabo  Mexico / 1 lb

Spring Pea Salad Combine snap peas with orange segments (from one orange) and 1/2 of a small jicama cut into matchsticks. Whisk together 1 tablespoon of white wine vinegar, 3 tablespoons of orange juice (reserved from segmenting the orange), 1 teaspoon of sugar and a dash of salt. While whisking pour in 3 tablespoons of olive oil. Once the dressing is combined toss it with the salad and serve immediately. You can also finish with some chopped mint if desired.

Grape Tomatoes / Mr. Lucky Mexico /  1 pint

Artichoke Basil Salad Cut your grape tomatoes in half and combine with 1 can of quartered artichoke hearts. Add in 1/2 of a red onion thinly sliced and 1 handful of chopped fresh basil. Whisk together equal parts red wine vinegar and olive oil along with a pinch of garlic powder. Toss the salad with the dressing and season with salt and pepper. You can also add in some fresh mozzarella if desired.

We expect the following items in our Fresh Picks Fruit Boxes:

Item / Farm / Full Qnty / Mini Qnty / VegFruit Qnty / VegFruit Mini Qnty

Valencia Oranges / Uncle Matt’s FL / 14 oranges / 7 oranges / 7 oranges / 3 oranges

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

Granny Smith Apples / Biotree  Argentina  / 12 apples / 6 apples / 3 apples / 3 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.

Mangoes / Del Cabo  Mexico  / 6 mangoes / 3 mangoes / 2 mangoes / 1 mango

Mangoes can ripen on your counter top for 2-4 days depending on how firm they are. Check them daily- once they are fragrant and their skin gives, they are ripe and ready to enjoy or to be transferred to the refrigerator.  Use a sharp knife to slice the mangoes vertically while standing it upright.

Limes / Solorganics  Mexico  / 2 limes / 1 lime / 1 lime / 1 lime

Limes can be kept on the counter at room temperature for 2-3 days and for longer storage for up to a week in your refrigerator. Roll your limes using the palm of your hand to yield more juice just before slicing into them.

Strawberries / Driscoll’s  CA / 2 lbs / 1 lb / None / None

Store your berries in the refrigerator.  Wash only those berries you plan to prepare and store the rest dry in their breathable container. Berries will keep the longest if they are stored in a single layer so that those on the top don’t crush the berries on the bottom.

Grapefruit / Uncle Matt’s  FL  / 2 pieces / 2 pieces / None / None

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 grapefruit from the refrigerator about 15 minutes before you plan to enjoy them