***Please note the following changes to our box line up for Friday and Saturday deliveries***

Friday deliveries – some Double Boxes and some Family Boxes may have Green Beans from K & A Farm instead of Radishes

Saturday deliveries – Veg/Fruit Boxes will have Collard Greens from Keewaydin Farms instead of Dandelion Greens

Double and Family Boxes will have Green Beans from K & A Farm instead of Radishes

The second week of August brings heirloom tomatoes, corn, Italian frying peppers and all of summer’s best! We expect our Fresh Picks Single Box to include:

Item/ Farm

Corn/ Springdale Plymouth, WI

Crema de Elote : Saute 1/2 cup diced onion with 1 clove of minced garlic. While these cook over medium heat, slice your corn cobs with a sharp knife to remove the kernels. Collect the kernels and saute in the pan. Add salt and pepper to taste. Add 1 cup quartered potatoes to the pan and continue to cook for another 10 minutes. Add 3 cups vegetable stock and bring to a simmer. Add 1/4 cup of cream, simmer, and then blend in batches or with an immersion blender. Reheat the soup, sample for taste, and ladle into bowls. Top with chopped parsley.

Potatoes/ Paarfection Produce, IL

Southern Style Potato Salad: Boil quartered potatoes in salted water until fork tender. Drain and cool. Prepare to chop 2 peppers, 1/4 diced zucchini, and 1/4 cup of corn kernels. Add these to the bowl. Mix together Olive oil, lime, 2 tablespoons of chopped cilantro, and 1/2 teaspoon cayenne pepper. Mix the vegetables with the dressing and serve!

Dandelion Greens/ Harmony Valley Viroqua, WI

Greens & Cider: Over medium heat saute 1/2 cup diced onions and 2 cloves minced garlic. Add chopped greens to the pan and saute until just wilted and bright green. Just before serving and toasted pine nuts (toast in a single layer in a 400 degree oven for 6-7 minutes, checking periodically) and a splash of apple cider.

Italian Frying Peppers/ Springdale Plymouth, WI

Frying Pepper Sauce: Saute sliced peppers, 1/2 cup diced onions, and 2 cloves of minced garlic. Add chopped tomatoes, season with salt and pepper and cook for 5 minutes. Transfer the ingredients to a blender , add a handful of parsley (stems too) and puree until smooth but still a bit chunky. Taste for salt and pepper.  Use to top sauteed chicken, tacos, grilled steaks and fish, and mix with olive oil and lime for a salad dressing.

Garlic/ Hill & Valley  Viroqua, WI

Roasted Garlic Aioli: Slice your garlic heads down the center, cutting through the center of each clove. Place in a 400 degree oven for 30 minutes. Remove the garlic from the oven and squeeze each clove out of its jacket. Add the garlic to a processor, add a pinch of salt, and slow drizzle some olive oil as you puree the ingredients into a textured dip. Transfer to a serving bowl and serve with thinly sliced toasted baguette slices.

Cucumber/ Paarfection Produce, IL

Cucumber Cocktail: Muddle one diced cucumber (reserve five thin slices) with 2 tablespoons sugar,  and 1 ounce of lime juice. Add it to a pitcher with ice and stir in 4 ounces of sparkling water. Top with the cucumber slices and a sprinkle of finely chopped parsley. Serve in chilled glasses.

Heirloom Tomatoes/ Harvest Moon Viroqua, WI

Heirlooms and Watermelon: On a serving platter arrange watermelon slices and diced heirloom tomatoes. Add cubes of diced mozzarella or provolone cheese. Sprinkle with a drizzle of balsamic vinegar.

Zucchini/ Paarfection Produce, IL

Zucchini Ribbons: Thinly slice your zucchini and boil in salted water for 1-2 minutes. Drain and transfer to an ice bath. Saute 1/2 cup diced onions, 1 chopped frying pepper, with 1 clove chopped garlic. Add in 2 cups diced tomatoes (canned or fresh)  and simmer for 20-25 minutes.  Top with cooled zucchini ribbons with the tomato sauce, top with grated cheese and a sprinkle of red pepper flakes.

Scallions/ Springdale  Plymouth, WI

Smashed Taters and Scallions: Place 1 pound of potatoes on a baking sheet and bake in a 400 degree oven for 30 minutes or until just tender. Remove them from the oven and cool Once just cool enough to handle, place a towel on one potato and use the palm of your hand to smash it just so it breaks. Don’t smash it all the way down, smash until it cracks and push down gently. Drizzle with olive oil and top with chopped scallions.

Parsley/ Harmony Valley  Viroqua, WI

Chimichuri Vegetables: In a medium pan with hot oil saute 1 cup of diced vegetables- equal parts diced onions, peppers and zucchini. Add 1 clove chopped garlic and season with salt and pepper to taste. While the vegetables cook, puree 2 cloves of garlic and your entire parsley bunch, cit into thirds. Stems and all of into the blender along with 1/4 cup parmesan cheese. Drizzle 1/4 cup olive oil as the mixture blends (or pause it and add the oil little by little, blending again in between additions). Top sauteed vegetables with the chimichuri sauce. Serve with coked white or brown rice or over eggs.

 

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

Radishes/ K&A Farm Fowler, IN

Radish Caprese: Slice tomatoes into 1/2-inch thick slices, salt each slice,  and arrange on a serving platter. Thinly slice enough radishes to cover your tomato slices so each tomato slice has several radish slices. Top each piece with a slice of good mozzarella. Sprinkle the platter with chopped basil and top with a drizzle of olive oil.

 

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

Magenta Spreen/ K&A Farm  Fowler, IN

Magenta Spreen Mediterranean Wraps: Treat your Magenta Spreen as you would any other leafy green. Place heaping amounts of whole magenta spreen leaves onto tortilla wraps. Top with long slices of peppers, slices of onion, cucumbers, and heirloom tomatoes. If you have pitted olives on hand, slice them in half and add on top. Mix 1/4 cup olive oil with 1/4 cup of parsley, 1 teaspoon dried oregano (or 1 1/2 teaspoons of fresh) and crumbled feta cheese. Pour the dressing over the vegetables but be careful not to add too much liquid to soak the wrap. Fold your wrap tightly and slice in half for easier eating.

Cabbage/ K&A Farm  Fowler, IN

Cool Summer Slaw: Mix 1 cup shredded cabbage, 3 sliced radishes, 1/4 cup chopped scallions. and zucchini ribbons from 1 zucchini. In a small bowl, mix 1/4 cup of apple cider vinegar, 1 tablespoon olive oil, chopped parsley, salt and pepper, and a splash of Tabasco sauce (or any other hot sauce on hand). Mix the bowl together and  check for seasoning before serving.

Rosemary/ Smits Farm  Chicago Heights, IL

Grilled Peaches & Rosemary: Grill 4 peach halves and 2 rosemary springs on a hot grill. Once the peaches have nice grill marks, after about 2 minutes, remove them from the heat. Take the rosemary springs and remove the stems from the needles.Chop up the needles. Arrange your peaches on a serving platter, top with chopped rosemary, and crumbled goat cheese. Drizzle with maple syrup and enjoy as an appetizer or for dessert!

 

We exept the following in our Fresh Picks Fruit Boxes:

Item/ Farm                          Full Quantity/ Mini Quantity/ Veg/Fruit Quantity

Cantaloupe/ Breezy Hill, WI     1 melon/ 1 melon/ 1 melon

- Keep your melon on the countertop but out of direct sunlight. The melon will ripen and will stay good for about 5 days. Once the melon is fragrant it is fully ripened and will need to either be consumed or transferred to the refrigerator.  Slice in half, then into wedged slices for easier storage. Use a melon baller to scoop out smaller pieces to add to fruit, yogurt or ice cream!

Peaches/ Mick Klug  St. Joseph, MI    4 peaches/ 2 peaches/ 1 peach

- Stone fruit may be left on your counter top and out of direct sunlight. Once the fruit is fragrant it is fully ripened and will need to either be consumed or transferred to the refrigerator for longer storage.

Nectarines/ Mick Klug  St. Joseph, MI  4 nectarines/ 2 nectarines/ 1 nectarine

- Stone fruit may be left on your counter top and out of direct sunlight. Once the fruit is fragrant it is fully ripened and will need to either be consumed or transferred to the refrigerator for longer storage.

Jersey Mac Apples/ Hillside Orchards Berrien Springs, MI  12 apples/ 6 apples/ 3 apples

- Keep your apples stored in the crisper drawer of your refrigerator. Apples emit a gas that can quicken the ripening of other fruits and veggies so keep them isolated.

Limes/ California                                1 lime/ 1 lime/ 1 lime

- Squeeze your lime over your cantaloupe. Citrus is best stored in your refrigerator, however bring it back to room temperature before using in a dish. The best flavors of citrus are when the fruit is at room temperature and it usually takes about 15-20 minutes.

Blueberries/ Big Head, CA               2 pints/ 1 pint/ 1 pint

- Keep your berries stored evenly i the refrigerator. Rinse them only when you plan to enjoy them.