Fresh Picks Recipes for the Week of 12.5
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Post By Irv Cernauskas
Dec. 03. 2016
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We expect the following Vegetables in our Veg/Fruit Mini Boxes


Item / Farm / Quantity (Depending on box size)

 

Red Potatoes / Igl Brothers Antigo, WI / 1-3 lbs

 

Green Power Bowl: Dice potatoes and toss into a large pan with hot coconut oil. Season with salt, paprika, garlic powder and dried rosemary and roast over the stove top for about 10-15 minutes or until tender.  Add chopped broccoli to the potatoes and cook another 5 minutes. Thinly slice collards and add to the pan, seasoning with some salt. Stir well and season to taste. When vegetables are tender and potatoes are crispy, remove from heat and serve as a delicious and simple vegan meal!

 

Winter Squash / Stateline Produce Lime Springs, IA / 1-2 each

 

Squash Chili: Halve and deseed the squash, then peel and cube. Add to a large pot and saute in oil for about 10-15 minutes. Add diced onion, garlic and jalapenos and saute a few more minutes. Add diced tomatoes, vegetable stock, cumin, chili powder, coriander, salt, pepper, paprika, oregano and cayenne. Stir well and simmer until squash is tender. Add kidney beans at the end and cook another 5-10 minutes before serving. Serve hot with cornbread or pour over tortilla chips for nachos!

 

Celery / Springdale Plymouth, WI / 1 head

 

Sweet and Sour Celery Relish: Finely chop celery and scallions and set aside. Combine salt, sugar, celery and apple cider vinegar in a pan and bring to a boil. When boiling, turn off the heat and add the scallion, then let sit for 10 minutes. Drain and serve atop burgers, sausage, hot dogs, or your favorite spicy wings!

 

Carrots / Blue Moon Urbana, IL / 1-2 lbs

 

Tropical Carrot Smoothie: Juice carrots and combine with frozen pineapple, mango and kiwi in a blender. Process until smooth and enjoy cold as an energizing way to start the day!

 

Spinach  / Blue Moon Urbana, IL / 8-16 oz

 

Salmon-Spinach Sandwich: Combine mayonnaise and chopped shallots and mix with salt and pepper before spreading over 4 slices of bread. Crumble cooked salmon filets over the top of 2 slices of bread and then add a handful of spinach to each and 2 large slices of gouda cheese to each. Add the other piece of bread and grill in a pan until the cheese is melted, for an unlikely combination that is both nutritious and tasty!

 

We expect all of the items listed above plus the following in our Single Boxes

 

Portabellas / River Valley Burlington, WI / 8 oz

 

Caprese Stuffed Portabellas: Remove mushrooms stems and brush with a combination of olive oil, balsamic vinegar, salt and pepper. Bake on a sheet, cap up, for about 15-18 minutes at 425F. Remove and let cool. Toss arugula with halved cherry tomatoes, fresh mozzarella balls and fresh basil. Flip over the mushrooms and fill with the salad and drizzle with remaining dressing before serving.

 

Kale / PrairiErth Atlanta, IL / 1 bunch

 

Sweet Potato and Kale Pancakes: Combine bread crumbs, almond meal, flour, flax seed, baking soda, salt and pepper together and add eggs. Whisk until well combined. Stir in chopped onion and minced garlic, then add in shredded sweet potatoes and finely chopped kale. The mixture will be very chunky but still loose. Heat oil in a skillet and drop a dollop of the batter into the hot oil. Cook until golden brown on each side, then drain on a paper towel. Serve with sour cream or goat cheese for a tasty and simple snack or weeknight dinner.

 

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

 

Celeriac / Harmony Valley Viroqua, WI / 1 each

 

Garlicky Fluffed Cauliflower & Celeriac: Roast the garlic at 400F with a little olive oil for about 35 minutes. Cover cut cauliflower and peeled and cubed celeriac in a pot of water and bring to a boil. When tender, put in a food processor with some roasted garlic cloves and salt, pepper and butter. Process until fluffy and serve for a unique and flavorful dish!

 

Rosemary / Smits Chicago Heights, IL / 1 bunch

 

Honey-Rosemary Chicken Skillet: Cook whole chicken breasts over medium with a little oil in a skillet. Combine honey, lemon, rosemary and minced garlic in a separate bowl. When chicken is 75% cooked, pour half of the glaze over top and then finish cooking. Remove chicken when cooked through. Add halved radishes, cubed fennel and onions to the skillet and add the rest of the glaze. Cook until soft. Serve chicken and vegetables together with extra rosemary and a slice of lemon to garnish.

 

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

 

 

Vine-on Tomatoes/ Mighty Vine Roselle, IL / 1 bunch

 

Tomato Chicken Pies: Combine olive oil with Italian Seasoning and brush the oil on the inside of a muffin pan. Place a slice of tomato at the bottom of each muffin well and sprinkle with salt and pepper. Combine cooked, shredded chicken breast with cream cheese, more Italian seasoning, and shredded mozzarella and set aside. Roll out crescent dough or pastry dough and using a glass or cookie cutter, place the circle edge on the dough, and then bring the dough up the sides of the glass to make a bowl. Fill the bowl with chicken mixture and then cut out a circle from the dough to top the bowl off. Brush with the oil and then place in the muffin wells on top of the tomato. Bake for 15-18 minutes at 350F or until golden. Lift out of the muffin well and flip so the tomato is on top and serve immediately!

 

We expect the following in our Fruit Boxes

 

Honeycrisp Apples

Apples can emit a gas that can quicken the ripening of other produce. To prevent the spoilage of other food in 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 let at room temperature or in direct sunlight.

 

Navel Oranges

Citrus is best kept in your refrigerator.  Oranges can last for many days, even several weeks.  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.

 

Mango

Keep mangoes at room temperature to ripen. This can take up to 1 week. Then store in the refrigerator for up to 2 weeks. Peel the skin when ready to eat and cut lengthwise avoiding the long pit in the middle. You can also cut with the peel on and then remove the skin after cutting the fruit off the pit.

 

Blueberries

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.

Fresh Picks Recipes for the Week of 11.21
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Post By Irv Cernauskas
Nov. 18. 2016
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Fresh Picks Recipes for the Week of 11.21

 

We expect the following Vegetables in our Veg/Fruit Mini Boxes


Item / Farm / Quantity (Depending on box size)

 

Pie Pumpkin / Stateline Lime Springs, IA / 1 each

 

Thanksgiving Stuffed Pumpkin: Cut the top out of the pumpkin and scoop out the seeds and strings. Sprinkle salt and pepper inside the pumpkin and place on a baking sheet. Heat coconut oil in a pan and add diced onions, salt and pepper. Add sausage and stir, breaking into crumbles, until browned. Remove from pan and set aside. Add chopped carrots, celery, cranberries, minced garlic, balsamic vinegar, salt, pepper and chicken broth to the pan and bring to a simmer. Cook until completely reduced, then transfer vegetables to the bowl with the sausage. Add chopped walnuts. Whisk together eggs, thyme, sage, salt and pepper and pour over vegetable mixture, stirring well. Transfer the stuffing mixture to the pumpkins, then place the top back on and bake for about 45 minutes-2 hours at 350F or until soft.

 

Gold Potatoes / Igl Brothers Antigo, WI / 1-2 lbs


Duchess Baked Potatoes: Peel potatoes and cover in water in a large pot.  Salt and bring to a boil. Reduce and simmer until tender. Drain and let cool. Whisk together egg yolks with minced garlic, heavy cream, sour cream, melted butter, salt and ground pepper. Mash potatoes or press through a ricer into the sour cream mixture. Mix gently, then transfer to a baking dish and use a spatula to gently swirl the surface. Bake at 425F for 30-40 minutes, or until golden brown. Serve as a fluffy, smooth and creamy side to replace classic mashed potatoes!

 

Brussels Sprouts / Kickapoo, WI / ½-2 lbs

 

Brussels Sprouts with Bacon & Breadcrumbs: Trim and halve Brussels Sprouts and set aside. Finely chop bacon and cook in olive oil in a skillet until browned. Add breadcrumbs and cook until crisp. Remove from skillet and let drain on paper towels. Toss with thyme leaves, lemon zest and finely chopped chile pepper. Add olive oil to the same skillet and add the sprouts and salt. Cook until browned all over and very tender. Add back breadcrumb mixture with lemon juice and more thyme leaves. Toss well and season to taste with salt and pepper before serving.

 

Rainbow Chard / Kickapoo, WI / 1 bunch

 

Sauteed Greens with Pine Nuts & Raisins: Soak rasins until plump. Remove leaves from chard stems. Roughly chop chard leaves and finely chop stems. Thinly slice red onion and add to a hot skillet with the chard stems and olive oil. Once soft and browned, add minced garlic and cook for another 30 seconds, then add red pepper flakes and chard leaves. Toss gently until leaves are wilted. Stir in raisins, chopped fresh parsley, lemon zest, lemon juice and toasted pine nuts. Season with salt, pepper and finish with shredded parmesan for a tasty lemony side dish.

 

Cranberries / James Lake, WI / 1 pint


Cranberry Sangria: Combine fresh cranberries with sliced oranges and cinnamon sticks in a large pitcher. Add red wine, orange juice and cranberry juice. Let chill for at least 2 hours. Stir and serve in wine glasses with a splash of club soda to top it off. An easy seasonal sangria to go with dinner!

 

We expect all of the items listed above plus the following in our Single Boxes

 

Carrots / Windy Prairie Fowler, IN / 1-2 bunches

 

Fast & Fresh Glazed Carrots: Peel carrots and chop into large chunks. Add to a large pan with water, salt and honey. Cover bring to a simmer and cook until vegetables are beginning to become tender. Remove lid and cook until liquid is evaporated. Toss until browned, adding a little water as needed. Season with salt before serving!

 

Thyme / Smits Chicago Heights, IL / 1-2 bunches

 

Mushroom & Thyme Pot Pies: Use your favorite puff pastry or pie dough recipe and form into small balls, then chill in fridge for at least 2 hours. Heat oil and butter in skillet, then add diced onion and stir occasionally. Add tomato paste and stir until onion is coated. Add sliced button mushrooms and cook until soft. After about 15 minutes add sherry  and cook until completely reduced. Add vegetable broth and dried porcini mushrooms and bring to a simmer. Cook for about an hour until reduced by half. Strain through a strainer and remove all solids and set liquid aside. Combine melted butter and flour in a hot skillet and make a roux. Slowly add liquid gravy and whisk in until thickened. Bring a small pot of water with olive oil, salt, pepper, chopped fennel, and pearl onions and simmer, covered, for about 5-7 minutes or until veggies are crisp-tender. Remove cover and cook until all water evaporates, then remove from heat and let cool. Heat butter in a skillet and add thyme sprigs and sliced mushrooms. Toss until browned, then remove thyme sprigs. Divide fennel mixture and mushrooms into ramekins. Spoon gravy over top of vegetables. Cut out rounds of dough and place over ramekins, pressing down on sides to seal. Brush the top with egg wash and sprinkle with thyme and sea salt. Bake at 425F for 25-35 minutes or until crust is golden. Serve for a decadent vegetarian main dish!

 

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

 

Red Onions / Springdale Plymouth, WI / 1 lb

 

Carmelized Onion Dip: Dice onions and mince garlic. Saute in over medium low heat with olive oil and salt and pepper for at least 20 minutes or until onions are totally caramelized. Finish with a splash of balsamic vinegar to deglaze the pan, then remove from heat and let cool. Chop fresh parsley and combine with onions and Greek yogurt. Season to taste with salt, pepper and garlic powder. Serve with crostini, chips, carrot sticks or your favorite cracker for an easy appetizer!

 

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

 

Spinach  / Windy Prairie Fowler, IN / 8 oz

 

Spinach Apple Salad with Cinnamon Maple Dressing: Toss spinach with sliced apples, pomegranate seeds and dried cramberries. Melt sugar and butter together in a small skillet. Add pecans and stir to coat. Cook for a few minuts or until nuts are toasted. Remove from pan, lay flat and let cool. Top salad with pecans and crumbled feta cheese. Combine olive oil, balsamic vinegar, Greek Yogurt, maple syrup, cinnamon and salt and whisk well. Drizzle the dressing over the salad just before serving.

 

Cauliflower / Smits Chicago Heights, IL / 1 each

 

Brown Butter Cauliflower Soup: Breakdown cauliflower and separate the core from the florets. Thinly slice the core and set aside and chop the florets. Melt butter in a large pot and add sliced leeks, onions and salt. Stir and cook until onions are softened but not brown. Increase the heat and add water, the sliced core and half of the florets. Bring to a simmer, then reduce heat and simmer for about 15 minutes. Add the remaining cauliflower and simmer until tender. Save some cauliflower florets and saute in butter until golden brown. Blend the soup until smooth then season to taste. Garnish with the sautéed cauliflower and the browned butter and fresh chives before serving.

 

We expect the following in our Fruit Boxes

 

Honeycrisp Apples

Apples can emit a gas that can quicken the ripening of other produce. To prevent the spoilage of other food in 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 let at room temperature or in direct sunlight.

 

Bosc 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.

 

Blueberries

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.

 

Red Grapes

Grapes are best stored in your refrigerator. Treat your grapes as you would berries - gently and only rinse when you are ready to enjoy them.

The Annual Thanksgiving Roundup
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Post By Fresh Picks
Nov. 16. 2016
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Thanksgiving: a time to give thanks, a time to be shared with friends, family, and loved ones, and a time to enjoy really good food!  But preparing for the big day can be stressful and intimidating especially for first time hosts. Not to worry, we have all you need for a smooth and enjoyable holiday - we're delivering the food to your door and sharing our best tips and recipes right here so that you can give your guests a healthy and delicious feast with less stress so that you too can enjoy the holiday.

 

And don't forget about our Thanksgiving Fixin's Box, a special holiday Box complete with all the trimmings and fixin's. This Box makes it easy to prepare a beautiful holiday dinner without the hassle of making a shopping list and a trip to the store. We know you have more important things to do so we're bringing it to you all in one Box. Add the turkey and it's a one-stop-shop!

In this Annual Thanksgiving Roundup we've included plenty of tips and recipes for the big holiday. And don't forget to check out this week's box tips for more Thanksgiving ideas!

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