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
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.
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 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.