Fresh Picks Recipes for the Week of 1.16
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Post By Irv Cernauskas
Jan. 12. 2017
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We expect the following Vegetables in our Veg/Fruit Mini Boxes


Item / Farm / Quantity (Depending on box size)

 

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

 

Roasted Layered Potatoes: Scrub potatoes and cut into very thin slices. Grease a baking tray and layer potatoes in overlapping rows. Add bay leaves between some of the potatoes and drizzle with melted butter. Sprinkle with kosher salt. Bake for 50 minutes at 425F r until the centers are tender and crispy on the edges. Serve hot as a simple and tasty side dish.

 

Watercress / Living Waters Strawn, IL / 1 bunch

 

Watercress Pesto Pasta: Cook rotini pasta in boiling water until al dente, then drain and set aside. Combine watercress, chopped garlic, grated parmesan, almonds, lemon juice and a little olive oil in a food processor. Process until a mostly smooth paste forms. Add in more olive oil while it processes and season to taste with salt and pepper. Toss pasta with the pesto (and a little water if needed to loosen. Add halved cherry tomatoes and serve cool for a great make ahead lunch.

 

Baby Bok Choi / Non Local / 1-2 lbs

 

Quick Soba Soup: Boil water and dunk in the soba noodles. Let cook for about 5 minutes, then drain and set aside. Heat up another pot of broth or water with broth base and add small delicate mushrooms and separated baby bok choi leaves. Boil for a few minutes or until cooked. Stir in miso paste and season to taste. Serve broth and veggies over soba noodles and top with a halved hard boiled egg, chopped scallions and sesame seeds.

 

Red Peppers / Non-Local / 1-2 each

 

Thai Cashew Chicken: Slice chicken breast into small strips and toss with cornstarch, salt and pepper. Heat oil in a skillet and add the chicken. Satue for several minutes, or until golden and toasted. Add diced red pepper, chopped broccoli and sliced scallion. Once vegetables begin to tender and chicken is cooked through add cashews and toss with mixture for about 1 minute. Combine soy sauce, rice vinegar, honey, ginger, garlic and red pepper flakes. Season to taste then mix well and pour over the skillet. Toss well and serve warm over brown rice.

 

Yellow Onions / Springdale, WI / 1-2 lbs

 

Herb-Spiced Roasted Onions: Peel onions and cut into wedges. Combine lemon juice, mustard, minced garlic, thyme, salt and pepper and olive oil and whisk well. Toss onions with dressing and then transfer to a baking sheet. Bake for 30-45 mintues at 400F or until tender and slightly browned. Drizzle with more dressing once out of the oven and toss with fresh parsley and more salt and pepper. Serve with steak, chicken or on top of mashed potatoes for an easy way to elevate a regular dish!

 

Boston Lettuce / Non Local / 1-2 each

 

Breakfast Salad: Season NY strip steak with salt and pepper and cook in a very hot skillet with olive oil. Sear on each side for about 4 minutes. Then add melted butter to the pan and transfer to the oven and bake for about 3-5 minutes at 450F. Let rest for a few minutes, then slice. Poach eggs in boiling water (with a touch of vinegar) until set to your liking. Serve eggs over a bowl of torn lettuce with the sliced steak. Drizzle with balsamic vinegar and top with dried cranberries for a unique breakfast dish.

 

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

 

Red Chard / James Lake, WI / 1 pint

 

Cauliflower Puree with Mushrooms & Chard: Boil cauliflower until soft then add to a blender and blend with salt, pepper, nutritional yeast, almond milk and blend until smooth. Heat sesame oil over medium heat and add chopped shallots and sliced mushrooms. Cook for about 10 minutes or until mushrooms are soft. Add tamari, garlic powder and chopped chard. Stir well, then remove from heat when chard is wilted. Serve cauliflower puree in a bowl topped with the mushrooms and chard mixture. Drizzle with lemon juice before serving.

 

Portabella Mushrooms / River Valley Burlington, WI / ½ lb

 

Grilled Mushroom Sandwich with Onions & Goat Cheese: Slice onions and add to a skillet with oil and cook over medium heat with salt and pepper for about 30-60 minutes or until they are deep brown and caramelized.  Reduce heat and add a little water if needed to avoid burning.  Remove stem and gills from portabella and brush with olive oil and salt and pepper. Grill on a hot grill pan or outdoor grate for about 5-7 minutes on each side or until brown and soft. Add caramelized onions to the top of the mushrooms and crumble goat cheese over the top. Place on toasted sourdough or a fresh bun and enjoy!

 

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

 

Green Cabbage / Kickapoo Valley Growers Kickapoo, WI / 8 oz

 

Slow-Cooker Cabbage: Shred cabbage and combine with chopped onion, minced garlic, chopped carrots, diced tomatoes, tomato sauce, vegetable broth, parsley, oregano and salt in slow cooker. Cook on high for about 3-4 hours or until cabbage is cooked through and soft. Serve hot for an easy winter meal!

 

Carrots / Blue Moon Urbana, IL / 1 lb

 

Indian Carrot Pudding: Saute the shredded carrots in ghee for 8-10 minutes or until soft. Add evaporated milk and bring to a boil.  Reduce temperature and let simmer until milk is fully absorbed. Add cardamom, vanilla, sugar and chopped cashews and stir again. Serve topped with more chopped cashews and raisins.

 

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

 

Daikon Radish / Stateline Plymouth, WI / 1 each

 

Lemongrass Chicken Bowl with Pickled Daikon: Slice daikon and carrots into fine matchsticks and marinate in vinegar, water, sugar and salt for at least 1 hour. Combine finely chopped lemongrass with chopped thai pepper, honey, rice vinegar, fish sauce and soy sauce. Cut chicken breast into filets and soak in marinade for at least 1 hour. Cook chicken in a hot pan with coconut oil until cooked through, then cut into strips. Cook rice noodles  and then assemble bowls with noodles on the bottom, then sliced chicken, pickled radish and carrot and finally top with lime wedges, sesame oil, soy sauce and fresh cilantro.

 

Vine-On Tomatoes / Mighty Vine Roselle, IL / 1 cluster

 

Avocado Caprese Panzanella: Toast a cubed baguette under the broiler until golden. Combine spinach, fresh mozzarella, tomato wedges, cooked and chopped bacon, cubed avocado and toasted bread in a large bowl. Combine olive oil, lemon juice, salt and pepper and drizzle over salad 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.

 

Valencia 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.

 

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.

 

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 1.9
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Post By Irv Cernauskas
Jan. 06. 2017
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We expect the following Vegetables in our Veg/Fruit Mini Boxes


Item / Farm / Quantity (Depending on box size)

 

Broccoli / Non-Local  / 1-2 bunches

 

Broccoli Chicken Sliders: Dice chicken breast and combine with olive oil, minced garlic, salt, pepper, paprika and cayenne. Mix well and marinate for a few minutes. Cook on a heated grill pan until cooked through (about 5 minutes), then remove. Dice onion and red peppers and cut broccoli into small florets. Add onion, peppers and broccoli to the pan with oil. Once tender, remove and assemble buns. Place chicken pieces on bottom bun and top with vegetable mixture and finish with grated parmesan cheese. Bake for a few minutes in a 350F oven or until the cheese has melted. Garnish with fresh parsley and top with the top bun before serving.

 

Green Peppers / Non-Local  / 2 each

 

Roasted Paneer Salad: Slice paneer into cubes and toss in a mix of chili, cumin and turmeric. Place on a hot pan and let them brown on each side. Remove and set aside. Assemble salad greens and toss with sliced bell peppers and slice tomatoes. Add paneer chunks and walnuts. Whisk together lemon juice, balsamic vinegar, apple juice, honey, mustard, salt and turmeric and drizzle over salad to finish.

 

Sweet Potatoes / Green Acres North Judson, IN / 1- 3 each

 

Sweet Potato Toast: Peel and cut sweet potato into thick planks. Cook  in a skillet with oil on each side until softened and lightly toasted on each side. Mash avocado with salt, pepper and lemon juice. Spread avocado over sweet potato plank and then top with your favorite toppings, like sliced hard boiled eggs, fresh herbs, smoked salmon, sliced tomatoes, goat cheese, olive oil, salt, pepper, etc. The combinations are endless for this easy gluten free snack or toast.

 

Celery / Non-Local / 1 head

 

Celery Dippers: Combine Greek yogurt with buttermilk, salt, pepper, fresh parsley, lemon juice and mix well. Cut celery into sticks and serve along with carrots sticks and cucumber slices for a simple and healthy snack or appetizer.

 

Leeks / Non-Local / 1-2 each

 

Zucchini & Leek Salad:  Slice zucchini and leeks in half lengthwise and rub with olive oil, salt and pepper. Place on a grill heated to medium and grill on each side until light char marks appear and vegetables are tender. Combine olive oil, parsley, cilantro, minced garlic, lemon juice and salt and pepper and whisk well. Slice vegetables into chunks and toss with dressing for a tasty warm salad.

 

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

 

Frozen Cranberries / James Lake, WI / 1 pint

 

Cranberry Brie Pastry Bake: Mix cranberries with boiling water, sugar, orange juice and orange zest and cook in a saucepan until cranberries burst and become thick and bubbly. Remove and let cool, the consistency should thicken as it cools. Roll out puff pastry and cut into a large circle. Trim the rind off of the top of the brie cheese wheel and set aside. Spoon cranberry sauce and fresh rosemary over the center of the pastry dough and then place the brie down in the center (cut side down). Fold puff pastry over the brie, sealing the edges of the dough by brushing with a beaten egg. Flip and brush the top as well. Place on a parchment lined baking sheet and refrigerate for about 30 minutes before baking. Bake at 400F for about 25 minutes. Let cool before serving, then slice in wedges and serve with crackers or crostini for a delicious appetizer.

 

Red Beets / Kickapoo Valley Growers Kickapoo, WI / 1-2 lbs

 

Beet & Goat Cheese Spread: Wrap each beet in foil and bake on a sheet for 50-60 minutes at 400F or until tender. Remove and let cool. Peel away skins and discard. Add beets to a food processor with goat cheese, minced garlic, lemon juice and process until smooth. Season with salt, pepper and process again. Serve topped with fresh arugula, crumbled goat cheese and drizzled in honey. Serve with a fresh baguette for a delicious dip!

 

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

 

White Mushrooms / River Valley Burlington, WI / 8 oz

 

Creamy Mushroom Pasta: Boil small bowtie or shell pasta in salted water to al dente, drain and set aside. Slice mushrooms and saute in a hot pan with butter, salt and pepper. Cook until mushrooms are softened, then add minced garlic and shallot and cook for another minute, until garlic is fragrant and shallots begin to soften. Add a white wine to deglaze the pan and bring to a simmer. Add in more butter, and a splash of heavy cream. When mixture is adequately thickened,  pour over pasta and top with fresh thyme and parsley before serving.

 

Flat Parsley / Non-Local / 1 bunch

 

Roasted Pomegranate Carrots with Parsley: slice carrots in half lengthwise and place on a baking sheet. Drizzle with molasses, olive oil, salt and pepper and toss well. Roast at 425F for about 1 hour, stirring every 15 minutes or so. Remove and sprinkle with fresh parsley, feta and pomegranate arils.

 

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

 

Vine On Tomatoes / Mighty Vine Roselle, IL /1 cluster

 

Lemon Chicken Flatbreads: Combine minced garlic, lemon zest, lemon juice, salt and pepper, oregano, cumin, paprika and coriander in a bowl and toss with chicken breast, cut in cubes. Let marinate overnight or at least 1 hour. Skewer chicken chunks and grill on a greased grill pan for about 5 mintues on each side, or until they are charred. Heat pitas on grill pan and set aside. Combine mayo, greek yogurt, minced garlic, sriracha, lemon juice, cayenne and salt and pepper and spread over the flatbread. Add the chicken, sliced tomato, arugula and roll up for a delicious handheld meal!

 

Scarlet Turnips / Harmony Valley Viroqua, WI / 1 lb

 

Raw Turnip Salad: Peel and grate turnips, carrots and red cabbage. Toss together with pumpkin seeds, lemon juice, olive oil and salt. Top with a fresh sliced avocado to finish.

 

Garlic / Kickapoo Valley Produce Kickapoo, WI / 2 each

 

Garlic Pull-Apart Bread: Make or buy your favorite pizza dough or soft bread roll dough and let rise at room temperature. Grease a loaf tin with butter and set aside. Roll the dough into a sheet and cut out circles. Combine softened butter with minced garlic, basil, oregano, salt and pepper and stir well. Spread butter on one side of the dough circle, then fold over. Place the discs in the loaf pan, once full, cover with plastic wrap and let it rise again until double in size. Bake at 350F for about 25-30 minutes or until golden. Brush with more butter and serve. The discs should easily pull away for tasty finger food.

 

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.

 

Valencia 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.

 

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.

 

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 1.2
0

Post By Irv Cernauskas
Dec. 30. 2016
Print Friendly and PDF

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


Item / Farm / Quantity (Depending on box size)

 

Fingerling Potatoes / Green Acres North Judson, IN / 1 lb

 

Sheet Pan Sausage with Potatoes &  Apples: Cube apples, chop carrots into chunks, and cut onion into wedges. Mix with fingerling potatoes, chopped sage and rosemary, honey, olive oil and salt and pepper. Arrange in a roasting pan and add whole pork sausages. Bake for 30 minutes at 400F or until veggies are golden and cooked through and sausage is lightly browned and fully cooked.  Serve hot for an quick and easy meal!

 

Yellow Onions / Stateline Produce Lime Springs, IA / 1-2 lbs

 

Onion & Apple Crostini: Combine soaked and drained cashews in a blender with almond milk, salt and pepper. Consistency should be spreadable, but not too thin. Slice onions and add to a fry pan with salt. Saute for about 15 minutes or until lightly caramelized. Add diced apples, honey and thyme and saute for another 10 minutes. Slice a baguette and brush both sides with olive oil. Toast in a broiler for about 5 minutes. Spread cashew cream on each crostini and add a tablespoon of the apple and onion mixture. Add shredded gouda or gruyere cheese if you’d like, and then return to the oven until the cheese melts. Leave cheese off and serve as is for a vegan option!

 

Spaghetti Squash / Stateline Produce Lime Springs, IA / 1 each

 

Veggie Meatballs with Spaghetti Squash: Cut open the squash and remove the seeds. Place cut side down in a baking tray and add some water. Bake for 50-6- minutes at 350F. Add diced onion, chopped crimini mushrooms and drained white beans to a blender or food processor and process until well mixed but still chunky. Transfer to a bowl and add thyme, salt, basil, oregano, garlic powder, pepper, red pepper flakes, parmesan cheese, tomato paste and mix well. Finally add in eggs and crushed crackers or breadcrumbs and mix well. Roll into balls and place on a parchment paper lined baking sheet. Bake for 30 minutes at 350F. Remove spaghetti squash and scrape insides with a fork to draw out the “spaghetti.” Top with marinara, meatballs, parmesan cheese and fresh thyme and serve in bowls or in the squash shells for a delicious and healthy spin on a classic.

 

Green Kale / Non-Local / 1-2 bunches

 

Kale BLT Dip: Fry bacon in a skillet, then let drain on a paper towel, let cool and crumble. Rub kale with olive oil, salt and pepper. Place kale leaves on a hot grill and grill for just 1 minute on each side, or until small char marks appear and the leafs look lightly toasted. Slice into small pieces, discarding the thick stem parts. Whisk together yogurt and mayo and add pepper and garlic powder. Fold in bacon, diced tomatoes, and kale and stir well. Refrigerate before serving. Then serve cool with crackers, crostini or veggies!

 

Cilantro / Non-Local / 1-2 bunches

 

Peruvian Bean Soup: Dice onion and green bell pepper and place on a baking sheet. Broil until slightly charred, then add to a soup pot with a whole garlic clove, chipotle peppers in adobo, mild green chiles, vegetable stock, canary (or white kidney) beans, chopped cilantro and oregano. Bring to a boil, reduce heat and simmer for about 1 hour or until tender. Blend with an immersion blender until mostly smooth, leaving some chunks. Add bite size pieces of smoked ham and salt and pepper to taste and simmer for another 20 minutes, stirring often. Garnish with crema, avocado and lots of cilantro.

 

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

 

Parsnips / Non-Local / 1 lb

 

Pear and Parsnip Puree: Chop peeled parsnip into cubes and add to a pot with whole milk, a bay leaf and water. Season with salt and cook on low heat for 30-40 minutes or until tender. Peel a ripe pear and remove core, then chop into cubes and combine with cooked parsnips and cooking liquid (after removing the bay leaf). Blend in a blender until very smooth. Serve with salt, pepper and lemon juice for a simple side dish.

 

Cucumbers / Non-Local / 1-2 each

 

Green Detox Smoothie: Combine chopped cucumber, cored green apple, pitted mango, stemmed kale leaves and mint in a blender with almond milk and ice. Blend until frothy and smooth and enjoy for a healthy start to the day.

 

Scallions / Non-Local / 1 bunch

 

Kung Pao Chickpeas: Combine soy sauce, agave nectar, chili sauce (sriracha), rice vinegar and balsamic vinegar. Add water and cornstarch and whisk in carefully, making sure it is fully dissolved, then set aside. Heat sesame oil in a large skillet and add minced ginger and garlic. Cook for about 30 seconds or until fragrant. Add sliced celery and scallions and cook for another minute or until celery begins to soften.  Add Sichuan pepper, red pepper flakes and panuts and stir briefly. Add chickpeas, sliced collard greens and the kung pao sauce. Cook until collards are bright green and the sauce is thickened. Serve over rice and garnish with the other half of scallions and crushed peanuts.

 

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

 

Cauliflower / Non-Local / 1 each

 

Cauliflower Steaks with Mushroom Gravy: Warm olive oil in a skillet and add chopped onion, fresh crimini mushrooms, rehydrated dried porcini mushrooms, garlic salt and cook for about 10 minutes. Sprinkle in cornstarch or arrowroot starch and stir together. Add in the soaking liquid from the dried mushrooms and vegetable broth and bring to a boil. Reduce heat and bring to a simmer, cooking until thickened. Remove from heat and season with tamari. Slice whole cauliflower into thick slices. Combine thyme, oregano, salt and pepper and rub each cauliflower with oil and the spice mix. Bake on a lined sheet for about 15 minutes on each side at 400F or until browned and crispy. Finish gravy by blending until smooth, then warm in the pot again before ladling over finished cauliflower steaks. Top with fresh parsley and enjoy!

 

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

 

Cheesy Sweet Potato Fritter: Grate sweet potatoes and combine with shredded cheddar, eggs, salt, pepper and cayenne. Mix well. Heat a pan with a  little oil. Form the sweet potato mixture into a small patty and fry on each side, pressing down to ensure a flat fritter. Once golden and crispy and cooked through (about 3 minutes on each side), remove and let drain on a paper towel. Repeat until all fritters are completed. Serve hot topped with sliced scallions.

 

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

 

Grape Tomatoes / Non-Local / 1 pint

 

Baked Cod with Tomatoes: Arrange lemon slices on a piece of aluminum foil and lay the cod filet on top. Sprinkle filet with garlic powder, salt, pepper and fresh parsley. Add whole grape tomatoes and then fold up the foil. Bake the fish at 400F for 6 minutes, then open the foil and broil for about 2 minutes. Remove and serve hot over a bed of lettuce.

 

Celeriac / Harmony Valley Viroqua, WI / 1 each

 

Roasted Celeriac with Mint, Lentils & Tahini: Add lentils, thyme and bay leaves to a pan and boil until tender. Peel and cube celeriac and boil in salted water for 6-8 minutes or until just soft. Drain and toss with olive oil, salt and pepper. Add to a baking pan and roast for 30-40 minutes or until crisp and golden.  Remove bay leaf and thyme sprigs from the lentils and toss lentils with the celeriac, olive oil, apple cider vinegar, lemon juice and salt and pepper. Mix tahini with warm water, until smooth.  Serve mixture sprinkled with mint leaves and drizzled with tahini for a delicious Mediterranean vegetable dish.

 

Garlic / Kickapoo Valley Produce Kickapoo, WI / 2 each

 

Lebanese Toum: Combine peeled garlic cloves in a food processor with salt and puree. Add a little water as necessary to smooth out the mixture. Drizzle in some grapeseed oil as the processor is running, in as thin of a stream as possible. Stop and stir, then drizzle more oil as slowly as possible until emulsified. Drizzle in ice water and lemon juice very slowly. Drizzle in a last batch of oil then taste and add more salt if needed. Serve with pita, over kebabs or with falafel for an added garlic kick!

 

We expect the following in our Fruit Boxes

 

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.

 

Navel 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.

 

Blueberries

Store your berries in a single layer in a container in your refrigerator and only rinse your berries when you are ready 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.

 

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