We expect the following Vegetables in our Veg/Fruit Mini Boxes
Item / Farm / Quantity (Depending on box size)
Broccoli / Harmony Valley Viroqua, WI / 1-2 lbs
Pizza with Slow-Cooked Broccoli Spread: Boil water and trim broccoli, cutting into large florets. Add broccoli to water and blanch for 5 minutes, then drain. Add lots of olive oil and minced garlic to a pan and cook until sizzling, then add sliced hot peppers and chopped anchovies. Cook for a few minutes until anchovies begin to melt. Add broccoli, salt and pepper and stir well. Cover, reduce heat and cook for about 2 hours, stiring occasionally. Once very tender, remove from pan. Prepare a pizza crust and spread the broccoli on the crust, smashing as needed to create an even layer of silken creamy broccoli. Top with fresh mozzarella and shredded parmesan, sliced mushrooms and red onions. Bake until crust is puffy and browned and cheese is melted.
Collard Greens / Harmony Valley Viroqua, WI / 1 bunch
Chinese Meatballs with Stewed Collards: Mix ground pork with sliced scallions, soy sauce, sugar, wine, garlic, ginger, salt and sesame oil and stir well. Add egg and cornstarch and mix until pork starts to stick together. Form into 2 inch balls and brown in a shallow pan with olive oil for about 2-3 minutes per side. Transfer to a slow cooker and cover with chicken broth and chopped collards. Season with salt, pepper and cook for 8 hours on low. Serve with rice or noodles for a simple but filling dish.
Green Beans / Mick Klug Farm St Joseph, MI / 1 lb
Green Bean & Tomato Salad: Trim beans and steam in a saucepan. Dunk beans in ice water, then drain and pat dry. Slice tomatoes and arrange on a platter with the green beans. Drizzle with oil and vinegar and sprinkle with salt and pepper. Add chopped basil, dill and crumbled chevre to finish!
Scallions / Hill & Valley Hillsboro, WI / 1 bunch
Buttermilk Scallion Dressing: Combine avocado, buttermilk, water, white wine vinegar, parsley, dill, chopped scallion, garlic, salt and pepper in a blender and process until smooth. Serve over a fresh summer salad!
Cucumbers / Hidden Spring, WI / 1-2 each
Authentic Greek Salad: Chop toamtoes, onion, and cucumber into bite size pieces. Mix together with whole Kalamata olives, red wine veingar, and olive oil. Top with a block of feta cheese and sprinkle with dried oregano. Drizzle with more olive oil and serve!
We expect all of the items listed above plus the following in our Single Boxes
Red Beets / Paarfection Produce Albany, WI / 1-2 lb
Beet & Edamame Fried Rice: Combine onion, garlic, ginger, green chili and almonds in a food processor and create a paste. Boil beets, then peel and chop. Fry the paste in a wok with oil for a few minutes, then add cumin, and tomatoes. Then add chopped beets and edamame. After sautéing for a few minutes, add salt, soy sauce, Chinese 5 spice and mix well. Add cooked white or brown rice and toss until rice gets slightly crispy. Garnish with green onions and serve!
Fennel / Harmony Valley Viroqua, WI / 1 each
Fennel & Sweet Potato Gratin: Combine minced garlic, lemon zest and coconut oil in a pan and heat. Add cubed sweet potato and sliced fennel and stir. Once vegetables begin to soften remove from heat and transfer to a baking pan. Add almond milk, slivered almonds, cubed bread and drizzle with oil, salt and pepper. Bake for 20-25 minutes at 340F until bread is browned and vegetables are tender. Serve with fresh fennel fronds for a warm vegan side dish.
We expect all of the items listed above plus the following in our Double Boxes
Baby Bok Choi / Harmony Valley Viroqua, WI / 1 lb
Chicken Teriyaki with Bok Choi: Melt butter in a skillet and season chicken thighs with salt, garlic powder, and ginger powder. Set chicken thigh in the hot pan and add more seasoning. Once seared, flip and cook another 5 minutes or until browned. Transfer to a plate and cover to keep warm. Add coconut aminos (or soy sauce) to the pan along with apple cider vinegar and fish sauce. Whisk well and scrape up the brown bits from the bottom of the pan. Once sauce begins to thicken, reduce heat and keep whisking until well combined. Separate baby bok choi leaves and steam until leaves are bright green. Toss chicken and bok choi in the pan with the teriyaki, stirring until everything is coated. Serve with sesame seeds and green onions!
Crimini Mushrooms / River Valley Burlington, WI / ½ lb
Miso- Coconut Roasted Mushrooms: Combine miso, coconut milk, and coconut oil and whisk well. Toss whole mushrooms with the mixture until well coated. Transfer mushrooms to a baking sheet and roast for 20-25 minutes at 425F . Serve sprinkled with fresh cilantro and paprika and serve warm.
Flat Parsley / Smits Farm Chicago Heights, IL / 1 bunch
Cherry, Chard & Herb Salad: Pit cherries and halve. Chop chard, mint and parsley and toss together. Add cooked brown rice, cherries and toasted cashews to the salad. Combine olive oil, honey, water and sesame seeds with a little salt and pepper and drizzle over top.
We expect all of the items listed above plus the following in our Family Boxes
Cherry Tomatoes / Stoltzfus, WI / 1 pint
Tilapia with Bruschetta: Combine tilapia with lemon juice, minced garlic, olive oil and salt and pepper and rub until completely covered. Chop tomatoes and toss with balsamic, minced garlic, salt and pepper. Saute tilapia in olive oil until cooked through, then set aside. Saute chopped red onions, then add tomato mixture and cook until heated through. Serve tilapia with tomato mixture and finish with sliced fresh basil on top.
Salad Mix / Stoltzfus, WI / 6 oz
Watermelon & Feta Salad: Combine balsamic vinegar, olive oil, mustard, maple syrup, garlic powder and salt and pepper in a blender and blend until completely combined. Slice watermelon into chunks and toss with the salad mix and blueberries. Top with crumbled feta and the vinaigrette.
We expect the following in our Fruit Boxes
Blueberries & Raspberries
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.
Cherries are best stored in your refrigerator. Treat your cherries as you would berries - gently and only rinse when you are ready to enjoy them.
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.