Fresh Picks Recipes for the Week of 2.8
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Post By Irv Cernauskas
Feb. 06. 2016
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Fresh Picks Recipes for the Week of 2.8

 

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


Item / Farm / Quantity (Depending on box size)

 

Green Cabbage / Springdale Farm Plymouth, WI  / 1 head

 

Stir-Fried Veggie Bowl: Chop cabbage, garlic, ginger, chili pepper, and carrots. Combine with corn kernels and toss in a hot wok with oil for a few minutes or until vegetables are tender and well incorporated. Chop and peel sweet potatoes and toss with coriander, paprika, ginger, cumin and roast until tender. Combine potatoes and stir fried vegetables in a bowl and top with chopped scallions, sesame seeds and chopped avocado. For a dressing, combine coconut milk, lime juice, olive oil, garlic clove, salt, and mashed avocado in a blender and puree. Pour over bowl and serve while veggies are warm!

 

Yellow Onions / Springdale Farm Plymouth, WI  / 1-2 lbs

 

Mushroom Salad: Clean and slice mushrooms and saute with butter, salt and pepper until browned. Dice onions and saute in olive oil on low heat until caramelized. Boil broth and add dry lentils. When lentils are soft, but not mushy, drain and assemble the salad. Start with a bed of arugula, then onions, mushrooms, lentils and sprinkle with chives, capers & pine nuts.

 

Romanesco Broccoli / Non-Local  / 1-2 bunches

 

Lemon & Thyme Roasted Romanesco: Remove stems and leaves from Romanesco and place on a rimmed baking sheet on a bed of sliced shallots and thyme sprigs. Drizzle with olive oil, and rub with crushed garlic, lemon zest. Top with lemon juice, salt and pepper. Bake for 40-50 minutes or until golden brown and soft. Top with more lemon juice and finish with freshly grated parmesan. Slice into wedges and serve alone as a gorgeous side dish or alongside pasta, with marinara or spiced aioli and toasted crostini.

 

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

 

Salmon & Potato Corn Chowder: Cut potatoes into small cubes and parboil for a few minutes until fork tender, then set aside. Cook bacon in a heavy pot, until crisp, then transfer to a paper towel to drain and pour out most of the fat. In the pot with the remaining fat, add sliced scallions, corn kernels, chopped garlic, thyme and a bay leaf and let cook for about 5 minutes. Add milk and cream and bring to a boil, then immediately reduce to medium low and add potatoes, skinned and cubed salmon filet, crumbled bacon, salt and pepper. When salmon is cooked through and begins to flake. Stir in lemon juice, salt and pepper and discard bay leaf before serving.

 

Boston Lettuce / Non-Local / 1 head

 

Buffalo Chicken Lettuce Wraps: Cut chicken breast into small pieces and fry in a skillet with olive oil  until cooked through. Shred carrots and slice celery and set aside. Separate lettuce leaves and set on a serving dish. Return chicken to pan and toss with buffalo sauce until fully covered. Serve the lettuce cups with chicken, carrots, celery and blue cheese.

 

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

 

Roma Tomatoes / Non Local / 1-2 lbs

 

Baked Gnocchi with Mozzarella & Tomato: Make homemade gnocchi dough or buy pre-made gnocchi and cook in salted water. Heat olive oil and saute shallots and garlic until cooked. Add tomato paste, salt, black pepper and nutmeg and cook until fragrant, add in diced tomatoes, tomato sauce, and balsamic vinegar and bring to a simmer. Stir in fresh chopped basil and parsley and stir in heavy cream and cooked gnocchi. Transfer half to a baking dish, then top with mozzarella, and add the rest in and top with more mozzarella. Bake for 10 minutes or until cheese is bubbly, then let cool slightly and serve with fresh herbs.

 

Zucchini / Non Local / 1each

 

Herb Hummus Zucchini Roll Ups: Peel zucchini into long thin strips. Combine minced dill, parsley, basil, scallions and garlic in a bowl and mash with hummus and salt and pepper. Spread hummus mixture on the ribbon of zucchini and roll up for a tasty and easy snack.

 

Garlic / Non Local / 2 heads

 

Garlic Stuffed Hasselback Potatoes: Heat oil and butter in a saucepan over medium low, then add thyme sprigs and peeled whole garlic cloves. Cook until soft and golden, for about 20-25 mintues, removing the thyme 15 minutes in. Cut thin slits in the potatoes all the way across, but keep the bottom intact. Brush the potatoes with the oil from the garlic, then sprinkle with salt and pepper and bake for about 1 hour, removing and brushing with more garlic oil at least 3 times during the process. When crispy on the top and layers are fanning out, stuff with garlic cloves and bake for another 10 minutes before serving!

 

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

 

Brussels Sprouts / Non Local / 1 lb

 

Roasted Brussels with Cranberries: Season halved Brussels Sprouts with salt, pepper, garlic, onion powder and olive oil.  Bake for 15-20 minutes at 425 or until browned and tender. Sprinkle with fresh rosemary, parsley, dried cranberries, walnuts and thinly shaved parmesan cheese for a simple dish that will be sure to satisfy!

 

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

 

Cippolini Onions / Springdale Farm Plymouth, WI / 1 lb

 

Rich Red Wine Sauce: Combine red wine with stock, sliced onions, sliced carrot, sliced celery and crushed garlic and bring to a boil. Add a bouquet of thyme, parsley and a bay leaf, salt and pepper, and bring to a boil. When reduced by half, turn down heat. Combine butter and flour in a large pan and  whisk over heat until a roux is formed. Slowly strain the liquid stock mixture into the pan with the roux, whisking often to thicken. Heat until adequately thickened. Serve over roasted portabellas, over poached eggs, with polenta or mashed potatoes or over roasted meat.

 

Celery / Non Local / 1 head

 

Celery-Avocado-Kiwi Smoothie: Combine celery, kiwi, avocado, banana and water in a blender and process until smooth. Serve for a refreshing and healthy way to start the day!

 

We expect the following in our Fruit Boxes

 

Honeycrisp Apples & Gala 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.

 

Clementines & Blood 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.

 

Bananas

Bananas are best kept on the counter top at room temperature but out of direct sunlight. It is best to also hang your bananas to prevent them from bruising their bottoms.

 

Fresh Picks Recipes for the Week of 2.1
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Post By Irv Cernauskas
Jan. 29. 2016
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We expect the following Vegetables in our Veg/Fruit Mini Boxes


Item / Farm / Quantity (Depending on box size)

 

Lacinato Kale / Non-Local  / 1-2 bunches

 

Kale Brussels & Feta Salad: Shred brussels sprouts and kale and toss together. Combine with feta cheese, dried cranberries, orange zest and toasted pecans. Mix orange juice with olive oil, Dijon mustard, garlic, chopped shallot, salt, pepper and cinnamon and whisk well. Drizzle salad with dressing and serve!

 

Sweet Potatoes / Green Acres North Judson, IN / 1-2 each

 

Skillet Sweet Potatoes with Bourbon & Butter: Melt butter in a skillet and cook until it starts to brown. Remove from heat and stir in bourbon and maple syrup, then set aside. In another skillet saute shallots in butter and cook until tender, for about 4 minutes then whisk in flour and toast, then add vegetable stock, heavy cream & whole milk. Simmer for about 5 minutes or until thick. Stir in salt, pepper, nutmeg, parmesan cheese and thyme, then remove from heat. Add a small amount of maple bourbon butter to the bottom of a cast iron skillet, then add a little cream sauce. Arrange sweet potato rounds in the skillet and then spoon the rest of the cream sauce on top. Cover with foil and bake in the oven for 30 minutes at 400F. Uncover and bake another 20 minutes, then let cool before serving with chopped pecans and parsley.

 

Red Onions / Springdale Farm Plymouth, WI  / 1-2 lbs

 

Lamb Burger with Griddled Onions: Season ground lamb with salt, pepper and onion powder. Form into patties and grill on each side for about 3 minutes or until cooked to desired doneness. Slice eggplant into thin rounds and brush with olive oil and salt and pepper. Grill on each side for a couple minutes or until tender. Grill red onion slices as well and add back eggplant and burgers to keep warm. Top burgers with red onions, eggplant, lettuce, tomato and finish with a truffle mayonnaise.  For a great burger with Mediterranean undertones.

 

Red Peppers / Non-Local  / 1-2 each

 

Green Curry with Chicken & Red Peppers: Combine sliced green chili with diced red onion, minced garlic, grated ginger, minced lemon grass, ground coriander, ground cumin, shrimp paste, cilantro leaves & stems, white pepper, fish sauce, brown sugar, lime juice and coconut milk in a food processor and process until a smooth paste is formed. Warm a wok and add oil and curry paste, then add more coconut milk.  Add chicken thighs and bring sauce to a boil. Simmer until chicken is fully cooked. Add sliced red pepper, green beans or zucchini strips and lime zest and simmer until vegetables are tender. Season to taste with fish sauce, sugar, lime juice or more coconut milk. Serve over jasmine rice and garnish with a little coconut milk and fresh basil.

 

Roma Tomatoes / Non-Local / 1 lb

 

Easy Balsamic Bruschetta: Slice open tomatoes and scoop out seeds. Dice and mix with diced artichoke hearts, diced garlic, sliced fresh basil, salt, pepper and a dash of olive oil. Drizzle in balsamic vinegar and mix well. Let sit for at least 1 hour for flavors to infuse, then serve with toasted slices of baguette or pita chips.

 

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

 

Brussels Sprouts / Non Local / 1 lb

 

Parmesan Garlic Buttered Brussels: Add whole brussels to a skillet with butter and cook for 3 minutes. Add vegetable stock and cook another 10-15 minutes or until the brussels are tender and the liquid has cooked off. Stir together softened butter with minced garlic, shredded parmesan, salt and pepper. Stir in parmesan butter with the sprouts and remove from heat just before serving.

 

Red Beets / Springdale Farm Plymouth, WI / 1 lb

 

Mango-Beet Smoothie Parfait: Blend together mango, lime juice, nut butter, cayenne pepper, coconut milk, turmeric and peach. Once smooth, pour into a glass, filling it up only halfway. Rinse out the blender and combine peeled and cubed beets with berries, grapefruit, pomegranate juice, water, mint, and honey and blend until smooth. Add this as the next layer in the glass. Finish with coconut flakes, mint leaves and chia seeds on top.

 

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

 

Broccoli / Non Local / 1-2 each

 

Broccoli-Quinoa Wrap: Chop broccoli into small bite size pieces then toss with chopped kale leaves, diced red onion, diced cucumber, quartered grapes, slivered almonds and cooked quinoa. Separately, combine apple cider vinegar, mayo (or vegan mayo),  agave, lemon juice, peppy seeds, salt and pepper. Whisk until smooth and then add to vegetables. Place in a tortilla or collard leaf and wrap for a tasty wholesome lunch.

 

Leek / Non Local / 1 each

 

Leek Parsley & Avocado Soup: Slice leeks and onion and saute for a few minutes in olive oil until softened.  Add parsley leaves and stir until wilted. Transfer to a blender and add black pepper, avocado, vegetables tock and lemon juice. When smooth and creamy, add water if needed to maintain desired consistency, then serve garnished with crème fraiche and fresh parsley.

 

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

 

Romaine Hearts / Non Local / 2 each

 

Thai Grilled Chicken Salad: Grill chicken breasts on each side until juices run clear. Cool and slice into strips. Heat coconut milk in a saucepan and bring to a simmer. Remove from heat and set aside. Combine peanut butter, honey, soy sauce, vinegar, lemon juice, sesame oil, garlic powder and cayenne in a food processor or blender until smooth. Add in hot coco nut milk and blend again. Toss together torn romaine, sliced zucchini, cucumber, carrots and green onions. Top with chicken strips and drizzle with peanut sauce for a complete and flavorful meal!

 

Garlic / Non Local / 1 each

 

Garlic & Steak Strata: Whisk together eggs and half and half until smooth and season with salt and pepper. Heat olive oil in a skillet and throw in cubed white bread and toast until lightly brown on all sides. Toss in chopped leftover steak (already cooked) and add minced garlic. Once fragrant add the eggs and run a spatula through the mixture to make sure all of the eggs get cooked. Once  mostly set, add shreeded cheese on top and then finish in the oven at 450F for about 7-10 minutes or until puffy and golden. Sprinkle with chives and serve for a tasty and simple brunch dish!

 

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.

 

Clementines

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.

 

Bananas

Bananas are best kept on the counter top at room temperature but out of direct sunlight. It is best to also hang your bananas to prevent them from bruising their bottoms.

D’Anjou 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.

Fresh Picks Recipes for the Week of 1.25
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Post By Irv Cernauskas
Jan. 22. 2016
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Blue Potatoes / Stateline Produce Lime Springs, IA  / 1-2 lbs

 

Garlic Blue Potatoes & Butternut: Peel squash and cut into cubes along with potatoes. Toss with minced garlic, rosemary, olive oil, salt and pepper and place on a baking sheet. Roast for about 45 minutes at 425F or until tender on the inside and browned on the outside.  

 

Curly Kale / Non-Local / 1-2 bunches

 

Hearty Toscana Soup: Peel daikon (or other radish or turnips) and slice thinly. Simmer in salted water until tender, then drain and set aside. Cook chopped bacon in a large pot, then remove and drain, then brown Italian sausage in the same pot, adding chopped onion and garlic. Once browned, add chicken broth, salt and pepper and bring to a boil. Reduce heat and simmer. Add chopped kale and cook for another 10 minutes. Stir in heavy cream and season to taste, then add back radishes. Serve with shaved parmesan for a delicious and warming seasonal soup!

 

Red Onions / Park Ridge Organics Fond du Lac, WI  / 1-2 lbs

 

Squash Pizza: Roast peeled cubes of butternut  with olive oil and salt and pepper at 350F for about 40 minutes or until tender. Take half of the roasted squash and puree with maple syrup, lemon juice and kosher salt. Increase oven temperature to 500F and stretch pizza dough into a large circle. Drizzle the dough with olive oil, then sprinkle with grated mozzarella cheese and crumbled gorgonzola. Drop dollops of the squash puree around the pizza and scatter the rest of the squash. Slice onions thinly and add to pizza as well as chopped sage. Season with salt and pepper then cook in the oven until the crust is golden and the cheese is bubbly.

 

Romaine Hearts / Non-Local  / 1-2 heads

 

Vegan Caesar Sandwich: Whisk together tahini, lemon juice, miso, agave, maple syrup, minced garlic and black pepper. Place white cannellini beans in the bowl and mash into the tahini mixture. Add chopped parsley and shredded romaine and toss well. Spread between two sliced of bread and top with more romaine or serve in lettuce cups for a great tasting simple healthy lunch.

 

Carrots / Blue Moon Urbana, IL / 1 lb

 

Creamy Mushroom Chicken with Carrots: Season chicken breasts with salt and pepper and set aside. Heat olive oil with chopped garlic and thyme in a sauce pan until fragrant then add heavy cream, soy sauce, and black pepper and bring to a simmer. Add chicken and chopped carrots and stir. While simmering, cover and cook for 7-10 minutes or until chicken is cooked through. In a separate pan cook sliced shiitake and crimini mushrooms with olive oil until golden, then turn off heat, season with salt and pepper and toss with creamy chicken. Before serving, season to taste and top with arugula.

 

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

 

Cilantro / Non Local / 1 bunch

 

Mexican Chicken Noodle Soup: Add diced chicken breast and garlic to a large pot and sauté in olive oil over medium heat until it begins to brown, then add salt, cumin, chili powder, coriander and oregano and then add tomato, chilies, chicken stock and water and bring to a boil. Add dry noodles of your choice, then continue boiling until pasta is tender. Add salt and lime juice and serve with plenty of fresh cilantro, scallions, lime wedges and sliced avocado.

 

Cauliflower / Non Local / 1 head

 

Italian Style Roasted Vegetables: Toss cleaned whole mushrooms with grape tomatoes, cauliflower florets, peeled garlic cloves, olive oil, Italian seasoning and salt and pepper. Place on a baking sheet and bake for 20-30 minutes or until everything is browned. Garnish with fresh parsley and serve!

 

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

 

Red Peppers / Non Local / 1-2 each

 

Pull Apart Garlic Parsley Bread: Add fresh parsley and garlic to a food processor and pulse until a fine paste forms. Cut a grid in the top of a baked loaf or boule of fresh sourdough or ciabatta, being careful not to cut all the way through. Stuff cubed mozzarella in each of the crevices in the bread . Combine olive oil with the parsley mixture, salt and pepper, and melted butter. Pour the parsley mixture all over the bread making sure to concentrate on the crevices. Wrap the loaf in aluminum foil and bake for 15 minutes at 350F. Remove foil and bake for another 10 mintues or until the cheese is melty and the top is browned. Serve by tearing away pieces for a decadent and comforting winter dish!

 

Crimini Mushrooms / River Valley Burlington, WI / ½-1 lb

 

Apple, Celery & Sourdough Salad: Drizzle sourdough bread cubes with olive oil and bake for 10 minutes at 400F. Toast walnuts in the oven for about 5 minutes. Scatter stilton cheese over the warm bread and let melt at room temperature. Combine olive oil, honey, mustard, apple cider vinegar, lemon juice and black pepper and shake together in a jar. Arrange thinly sliced apples and celery in a bowl and top with raisins, stilton, salad mix, bread and walnuts. Drizzle with dressing and serve!

 

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

 

Butternut Squash / Viroqua Valley Famers, WI / 1 each

 

Mashed Butternut with Za’atar & Tahini: Halve and seed  butternut squash and roast on a baking sheet at 425F for about 1 hour or until tender. Mash with butter, salt, pepper, cumin and cayenne. Saute sliced shallots in butter until tender and translucent, then set aside. Combine tahini with lemon juice, minced garlic, sea salt, olive oil and water and whisk well. Place mashed butternut in a food processor with silken tofu, chicken broth, salt, za’atar seasoning and puree until silky smooth.  Transfer to a bowl and dreizzle with the tahini sauce and garnish with the shallots, more za’atar, pepitas and salt and pepper. Serve as a stand alone dish or serve with crackers and pita as a tasty dip.

 

We expect the following in our Fruit Boxes

 

Pink Lady 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.

 

Blood Oranges  & Grapefruit

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.

 

Kiwi

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.

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