Fresh Picks Recipes for the Week of 8.29
We expect the following Vegetables in our Veg/Fruit Mini Boxes
Item / Farm / Quantity (Depending on box size)
Purple Dancer Eggplant / Harmony Valley Viroqua, WI / 1-2 each
Eggplant Slice Pizzas: Slice eggplants into thick slices, salt and let sit to sweat. Dab moisture away and set aside. Combine olive oil and Italian seasoning and brush each slice of eggplant. Bake eggplant for 15-20 minutes or until eggplant is soft and tender. Spoon a little tomato sauce over the slice and top with mozzarella cheese and your other favorite toppings. Broil until cheese is melted, then serve immediately as a pizza-esque bite for snacks or appetizers
Italian Frying Peppers / Harmony Valley Viroqua, WI / 2-4 each
Roasted Pepper & Potato Tacos: Broil peppers on all sides until skin is blackened, then remove from oven, and cover to let steam. Dice potatoes and saute with olive oil, salt and pepper until brown crispy and cooked through. When peppers are cool enough to handle, slip skins off and slice into strips. Saute onion then add pepper strips, cilantro, oregano, salt and pepper, sour cream, cotija cheese and parmesan. When melted and gooey, remove from heat and serve alongside potatoes inside corn tortillas with fresh cotija and cherry tomatoes on top.
Baby Bok Choi / Harmony Valley Viroqua, WI / 1 lb
Bok Choi & Tofu with Peanut Sauce: Combine soy sauce, rice vinegar, sriracha, brown sugar, peanut butter and salt and whisk until combined. Brush tofu slabs with the eanut sauce then bake at 400F for 35 minutes, flipping halfway. Heat sesame oil over medium heat then add minced garlic and roughly chopped bok choi, tossing to coat. Add remaining sauce and saute for another 5-8 minutes or until crisp-tender. Serve tofu and choi over rice garnished with scallions and peanuts.
Portabella Mushrooms / River Valley Ranch Burlington, WI / ½ lb
Vegan Ricotta & Sage Stuffed Portabellas: Cover cashews with boiling water and let soak for 30-60 minutes. Fill a skillet with a little water, add stemmed mushrooms and cover and cook until tender. Place mushrooms on a roasting dish. Drain cashews and add to a food processor, add some water and blend until mostly broken down, add fresh sage, salt, and minced shallots and puree further. Slowly drizzle a mixture of lemon juice and olive oil into the cashew mixture until a paste like consistency is reached. Divide the cheese among the mushrooms then bake for 15-do minutes at 350F or until golden brown and hot. Serve immediately, garnished with fresh sage!
Yellow Onions / Springdale Farm Plymouth, WI / 1-2 lbs
Curry Chicken Salad Wraps: Make a curry dressing by combining mayonnaise, plain yogurt, Dijon mustard, honey, curry powder, lime zest, lime juice, and kosher salt. Mix with cooked and shredded chicken breast and add diced apple, sliced celery, golden raisins, and toasted chopped cashews. Slice onion and caramelize with olive oil, salt and a pinch of sugar until golden brown and soft. Assemble the wrap with a large tortilla and add the chicken salad and caramelized onions along with fresh carrot, red pepper, cooked farro (or brown rice), sliced lettuce leaves, and chopped cilantro.
We expect all of the items listed above plus the following in our Single Boxes
Red Radishes / Harmony Valley Viroqua, WI / 1 bunch
Apple-Radish Crunch Salad: Shave brussels sprouts or cabbage into thin strips. Toss with thinly sliced radishes, and matchsticked apples. Combine lemon, honey, olive oil and salt and pepper and mix until combined. Toss with vegetables, then top with crumbled feta and toasted sesame seeds before serving.
Collard Greens / Harmony Valley Viroqua, WI / 1-2 bunches
Collard Burrito: Cook quinoa according to package instructions. Heat black beans and grill or bake chicken breast. Slice the chicken into strips and set aside. Lay each collard leaf on its face and with a knife, shave off the thick end of the stem, but keep the leaf intact. Flip over the leaf and fill with quinoa, beans, chicken, Greek yogurt, avocado, chopped cilantro and any other desired toppings and roll up in the leaf. Slice in half and serve as a healthy and versatile wrap.
We expect all of the items listed above plus the following in our Double Boxes
Cucumber / Flint Ridge Farm IA / 1 each
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.
Red Potatoes / Rose Farm KY / 2 lbs
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!
We expect all of the items listed above plus the following in our Family Boxes
Baby Arugula / Harmony Valley Viroqua, WI / 6 oz bag
Tomato & Arugula Pizza: Roll or stretch dough until a thick round is formed. Cover with fresh mozzarella slices and cook on a hot skillet or pizza stone at 500F for about 2 minutes. Rotate pizza after 2 minutes and turn down oven to 475F. When crust is puffy and browned and cheese is adequately melted top with arugula, sliced tomatoes and raw sliced onions. Drizzle with olive oil, sea salt and parmesan. Slice and serve!
Cherry Tomatoes / Smits Farm Chicago Heights, IL / 1 pint
Avocado Mozzarella & Tomato Salad: Cube avocadoes and fresh mozzarella and halve tomatoes. Combine with sliced green onion, chopped dill and chopped parsley and some lemon juice and serve right away for a simple and delicious summer salad.
We expect the following in our Fruit Boxes
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.
Stone fruit may be left for 3 to 4 days at room temperature but be sure they are out of direct sunlight. Certainly if your fruit is not fully ripe, they can be left out for longer. Transfer them to the refrigerator once they begin to soften. If you store them right away in the refrigerator, stone fruit will keep fresh for about 5 to 7 days.
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.
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.