We expect the following Vegetables in our Veg/Fruit Mini Boxes
Item / Farm / Quantity (Depending on box size)
Red Potatoes / Igl Brothers Antigo, WI / 1-2 lbs
Pea Potato Salad: Quarter potatoes and add with water to a pot. Bring to a boil and cook until tender, but not mushy. Drain and lightly stir/mash so the edges get a little mashed, but the majority of the potato is still whole. Add chopped basil, sun dried tomatoes and sliced scallions to the potatoes and toss. Whisk together grated garlic cloves, olive oil, white wine vinegar, and mustard until well combined then coat potato mixture with the dressing. Season with salt and pepper, and add fresh or thawed green peas and toss before serving.
Cucumbers / Non-Local / 1-2 each
Cucumber, Greens & Avocado Smoothie: Combine water with chopped lettuce, spinach, avocado, cucumber, green apple, lemon juice, olive oil and apple cider vinegar. Blend until smooth then enjoy as a refreshing savory smoothie!
Arugula / Springdale Plymouth, WI / 6 oz
Avocado, Arugula & Egg Toast: Whisk together lemon juiceand olive oil and set aside. Mash avocado on top of toasted hearty bread and salt lightly. Heat olive oil in a skillet and fry eggs until crisp edges appear, the whites are set and the yolk is still runny. Finish with another pinch of salt. Toss arugula with lemon ad oil mix and arrange on top of avocado toast. Finish assembling the toast by adding the fried egg and sprinkling with black pepper.
Chives / Smits Farm Chicago Heights, IL / 1 bunch
Carrots with Herbed Yogurt: Steam baby or sliced carrots until tender. Mince garlic and stir into Greek yogurt. Chop chives and mint and stir into yogurt. Drain and mix carrots with butter until melted and carrots are well coated. Place yogurt on plates and top with carrots then sprinkle with more chopped herbs and grated lemon zest, salt and pepper. Serve as a delicious appetizer or snack!
Red Beets / River Valley Burlington, WI / 1-2 lbs
Whole Wheat Pizza with Beets & Mushrooms: Drizzle with olive oil and salt and pepper and wrap beets in foil and roast at 400F for 1 hour or until tender. Prepare your favorite whole wheat pizza dough. Remove the beets, let cool, and peel and slice. Chop red onion and slice shiitake or crimini mushrooms. Heat oil and saute onions, then add mushrooms and cook until soft. Deglaze the pan with a splash of white wine, then cook until reduced, finishing with salt and thyme. Roll out dough and top with onion, mushrooms and beets. Bake for 15 minutes at 400F or until pizza crust is dark and crispy. Add crumbled goat cheese and serve!
We expect all of the items listed above plus the following in our Single Boxes
Asparagus / Mick Klug Farms St Joseph, MI / 1-2 bunches
Asparagus Ribbon & Prosciutto Frittata: Using a peeler shave the asparagus lengthwise into thin ribbons. Crisp the prosciutto in a pan until brown an curling. Beat eggs with milk or cream and salt and pepper until well combined. Stir in sliced scallions and crisp prosciutto and pour into greased skillet. Add asparagus peels very gently, coating them with egg, but letting them mostly sit on top. Heat skillet and crumble goat cheese over top. Cook gently for about 5 minutes, or until edges begin to set. Transfer to broiler and cook for about 3 minutes or until eggs are totally set and the cheese is browned. Let cool, then slice for a beautiful spring dish!
Garlic / Non-Local / 1-2 each
Ginger Garlic Baked Salmon: Grate ginger and garlic and whisk together with soy sauce, sesame oil, lime juice, rice vinegar and vegetable broth. Place spinach on parchment paper and top with the salmon filet. Drizzle with sauce and season with salt and pepper. Seal with another piece of parchment paper and place in the oven for 12 minutes at 390F. Unwrap and top with black sesame seeds and serve over rice for a simple but nutritious dinner!
We expect all of the items listed above plus the following in our Double Boxes
Crimini Mushrooms / River Valley Burlington, WI / 1 bunch
Mushroom & Asparagus Zoodles: Warm olive oil in pan and add minced garlic, sautéing until golden. Place garlic with cashew milk (or other nut milk), vegetable broth, pine nuts and cornstarch in a blender and puree until very smooth. Pour sauce into a pan and bring to a boil, then reduce and simmer for about 10 minutes or until fully thickened. Grill whole asparagus on high for about 2-3 minutes on each side or until char marks appear, then remove and let cool. Saute mushrooms and leeks in a pan until soft. Chop asparagus into bite sized pieces then add to mushrooms mixture with oregano and salt and pepper, adding lemon juice at the end. Spiralize or peel zucchini into ribbons and place in a bowl. Top with cream sauce and veggies and season with salt and pepper for a tasty vegan spring meal!
Sunchokes / Harmony Valley Farm Viroqua, WI / 1 lb
Goat Cheese & Sage Suchoke Dip: Toss whole sunchokes with olive iol and spread on a baking sheet and sprinkle with salt. Roast for 25 minutes at 400f or until tender. Let cool, then place in a food processor and process until finely chopped. Add goat cheese, lemon juice, water, salt, pepper and sage leaves and process until smooth. Serve with carrot sticks, crackers or crostini for a tasty new snack or spread!
We expect all of the items listed above plus the following in our Family Boxes
Vine-On Tomatoes / Mighty Vine Rochelle, IL / 1 cluster
Bruschetta Stuffed Portabellas: Dice tomatoes and remove seeds and mix with minced garlic, chopped basil, salt, olive oil balsamic vinegar and grated parmesan. Remove stems from portabella mushrooms and broil for 3 minutes on each side. Remove and fill with bruschetta mixture and top with more parmesan and mozzarella. Broil for another 2 minutes or until cheese is melty and browned. Serve for a quick and simple meal.
Red Peppers / Springdale Plymouth, WI / 8 oz
Red Pepper and Sweet Potato Hash: Dice sweet potatoes and red peppers into equal sized cubes. Slice onions and saute in a large skillet with olive oil until starting to soften, then add potatoes and peppers and continue until potatoes are tender. Prepare eggs in your favorite way (fried, poached, scrambled) in a separate pan. Add crumbled sausage to the potato hash and cook until browned and fully cooked. Season with red pepper flakes, salt, pepper and top with eggs to serve!
We expect the following in our Fruit Boxes
Gala Apples & Granny Smith 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.
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.
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.
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.