Recipe Box Specials for the Week of 8.3

Post By Irv Cernauskas
Jul. 31. 2015
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Ribeye with Jalapeno Chimichurri

Serves 2




2 10 oz Ribeyes*

2 cups Cilantro*

2 Jalapenos*

2 cups Parsley*

½ Red onion, roughly chopped*

3 cloves Garlic, roughly chopped*

2 Limes, juiced*

3 Tbsp red wine vinegar

½ cup olive oil

1 tsp cumin

Salt & Pepper




Defrost the steaks and allow to come to room temperature. Grill the jalapenos on all sides until blackened. Cover in a bowl and let cool, then slip the skins off. Combine jalapenos, cilantro, parsley, red onion, lime juice, red wine, olive oil and salt and pepper in a blender until mixture is coarsely pureed. Adjust seasonings and blend until a chunky paste is achieved. Heat grill to high and brush the steaks with olive oil and salt and pepper. Grill for 3 minutes on each side or until the internal temperature reaches 125F (for medium rare). Let rest for 10 minutes, then slice against the grain and serve with extra chimichurri for a flavorful and sophisticated dinner for two!


*Items included in the Recipe Box

Add this week’s Meat Fresh Recipe to your cart!


Mango Tofu Lettuce Wraps

Serves 4



1 block Tofu, drained and cubed (finely)*

1 Lime, juiced*

2 Tbsp hoisin sauce*

Salt & Pepper

½ tsp Nutmeg

½ tsp Cumin

½ tsp Coriander

¼ cup Olive oil

1 Red Onion, diced*

1 Cucumber, cubed*

1 Mango, peeled, pitted & cubed*

1 Red Bell Pepper, diced*

1 Avocado, cubed*

1 head Boston Lettuce, leaves separated*

2 Scallions, sliced thinly*

½ cup Mint leaves*

Sriracha or Sweet Chili sauce for serving




Prepare tofu and set in a large shallow dish. Mix lime juice, hoisin sauce, spices and olive oil and whisk until incorporated. Pour mixture over tofu and let sit for at least 30 minutes. Prepare vegetables and set aside. Heat a skillet or wok and add tofu and remaining marinade. Toss in pan until all of the marinade has evaporated and the tofu is browned on all sides. Assemble the cups starting with the lettuce, then piling in the hot tofu and finally the onion, cucumber, mango, pepper and avocado. Garnish each with scallions and mint and serve with the sauce of your choice for a delicious and fresh vegan and gluten free summer meal!


*Items included in the Recipe Box

Add this week’s Vegetarian Fresh Recipe to your cart!

Fresh Picks Recipes for the Week of 8.3

Post By Irv Cernauskas
Jul. 31. 2015
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We expect the following Vegetables in our Veg/Fruit Mini Boxes

Item / Farm / Quantity (Depending on box size)


Fennel / Harmony Valley Viroqua, WI / 1-2 each


Grilled Fennel: Trim fennel bulbs from stems and reserve the fronds. Slice the bulbs into 2-inch wedges and toss with olive oil, salt and pepper. Grill for about 15-18 minutes or until lightly charred and tender. Mince fronds and fresh parsley and combine with minced garlic and lemon zest. Serve the grilled fennel with the fragrant topping and salt, pepper and parmesan to taste!


Lilac Bride Eggplant / Harmony Valley Viroqua, WI / 1-2 each


Meaty Eggplant Gyros: Cube the eggplant and toss with olive oil, za’atar seasoning and oregano until coated. Roast for 30 minutes at 400F or until very soft. Thinly slice onion and combine with vinegar and salt in a bowl while the eggplant cooks. Using fluffy pita or flatbread spread with hummus or tahini or tzatiki, then add onions, sliced cucumber and sliced tomato and the eggplant.


Arugula / Harmony Valley Viroqua, WI / 1 bunch


Peach & Arugula Salad: Grill peach wedges until caramelized. Cook quinoa according to package instructions then toss with lemon jucie and salt and pepper and cool. Toss arugula with quinoa and walnuts. Make a dressing from balsamic, peach, mapble syrup, salt and a little water and blend in the blender until smooth. Drizzle the dressing onto the salald and add the peaches. Finish with chopped mint, salt and pepper.


Beefsteak Tomatoes / Springdale Farm Plymouth, WI / 1-2 each


Tomato & Avocado Salad with Buttermilk Lime Dressing: Combine buttermilk, cilantro, greek yogurt, lime zest and juice and garlic in a blender until smooth and season with salt and pepper to taste. Shave a red onion into thin slices then let sit in cold water for 10 minutes. Slice tomatoes into thick slices and avocado. Stack tomatoes, avocado and onion in alternating layers then drizzle the stack with the creamy dressing.


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


Summer Alfredo: Chop cauliflower and boil until tender. Saute sliced onions and garlic in butter until fragrant. Add cauliflower to a blender with onions and garlic and blend until smooth, adding vegetable broth slowly. Season with salt and pepper and add in parmesan cheese if desired. Serve atop pasta or pizza for a delicious summer meal!


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


Green Beans / Mick Klug Farm St. Joseph, MI / 1-2 lbs


Crispy Bacon & Mushroom Green Beans: Cook bacon until crispy and cut into pieces. Add sliced mushrooms and diced onion to the pan with a little of the bacon grease and season with salt and pepper. Saute until browned and tender. Steam the beans until bright green then add to the pan with the mushrooms & onions and the bacon pieces. Add a splash of lemon juice and saute for a couple minutes or just until incorporated.


Sweet Corn / Smits Farm Chicago Heights, IL / 2-4 each


Elotes in a Bowl: Grill corn until kernels begin to blister and blacken. When lightly charred on all sides, remove and let cool. Cut off the kernels and place in a bowl. Roast or grill whole poblano peppers until skins blacken. Let sit covered in a bowl and then remove the skins. Slice out the seeds and ribs and add the rest of the pepper to a food processor. Add sour cream, lime jucie and zest to the pepper and pulse until fully incorporated and smooth. Mix the poblano cream with corn, cotija cheese, cilantro, salt and pepper and serve!


Lettuces / Springdale Farm Plymouth, WI / 1-2 heads


BLT Tacos: Heat tortillas and layer with bacon strips, chopped lettuce, diced tomatoes and diced avocadoes. Sprinkle with cilantro and add lime juice and sour cream.


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


Carrots / Springdale Farm Plymouth, WI / 1-2 lbs


Indian Carrot Salad: Grate Carrots chop green chilies. Heat mustard seeds in a pan with oil. When spluttering add chilies and carrots. Saute for a few seconds then remove from heat, add salt and combine with fresh lemon juice and chopped cilantro. Serve as a perfect side dish that highlights the wonderful carrot!


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


Fresh Garlic / Harmony Valley Viroqua, WI / 2 heads


Spinach Soup: Heat chicken thighs in a medium sauce pot with water until boiling. Reduce heat and let simmer for about 1 hour. Remove chicken and seat aside to cool. Pull the chicken off the bone and cut into bite sized pieces. Add onion, cumin and coriander to the broth and bring to a simmer. Cut spinach stems and add to broth then add the chopped spinach leaves. Add chicken pieces and simmer for about 10 minutes. Heat olive oil in a skillet and add several cloves of crushed fresh garlic. When garlic is browned and smells toasty stir in ground coriander and remove from heat. Add the mixture to the soup pot and cook for another 10 minutes. Serve hot with rice and garnish with lemon and cilantro for a fresh and flavorful summer soup!


We expect the following in our Fruit Boxes


Peaches, Apricots & Plums

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 apricots are 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, peaches will keep fresh for about 5 to 7 days.



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.



Is this Heaven?

Post By Irv Cernauskas
Jul. 28. 2015
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Driftless Region

Along the back roads of Vernon County Shelly and I found a peaceful oasis when we set out to visit our Wisconsin farmer friends.  Rolling hills wrapped in lush forests are dotted with verdant fields of vegetables.  The chirping of birds, the buzz of the occasional insect flying by and the murmur of a crystal clear creek running nearby are the only sounds.  If you believe that plants can sense their surroundings, it is no wonder some of the most delicious food is grown in this beautiful place.

Is this Heaven?  No, it’s the Driftless region!

Irv with Chuck of Full Harvest 

The friendships that have grown with our farmers in the nine years since we started Fresh Picks, and learning from them how crops are coaxed out of the rich soil, make us feel as though our souls as well as our bodies are being nourished when we sit down for dinner with Richard De Wilde and Andrea Yoder.  More than forty years since Richard first started farming here outside of Viroqua, they just finished building a new house overlooking Harmony Valley Farm.  It is made of wood from their 200 acres of hardwood forest, is super energy efficient, and of course has a great kitchen where Andrea keeps the skills from her culinary training as sharp as the knives.

 Horse Powered Farming

The next day we headed out of Viroqua to visit the horse powered farms of our Amish friends.  We saw the pastures where Dan Schmucker raises our Certified Organic Thanksgiving turkeys, and the tool shop where he does repairs for his neighbors.  Daniel Yoder took us up to the sugar shack where he boils maple syrup from the 1,400 trees he taps up the hill from his farm.  He says his family has maple syrup three times a day, and it doesn’t look like it hurts them a bit!  When we arrived at Pristine View Farm one of the boys jumped bareback on a pony, galloping off to get his Dad.  Jesse and Magdalena Lambright told us the tricks of foraging in the woods for the elusive wild black raspberries they put in their handcrafted preserves, and another of their sons snapped off a handful of garlic scapes for us. 

We came back home, reluctantly, but with renewed respect for the families that produce the food we deliver, and a deeper love for the pristine environment where it is grown.

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