Fresh Picks Recipes for the Week of 8.29.16
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Post By Irv Cernauskas
Aug. 26. 2016
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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

 

Zestar 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.

 

Peaches

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.

 

Einset Grapes

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

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 8.22
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Post By Irv Cernauskas
Aug. 20. 2016
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We expect the following Vegetables in our Veg/Fruit Mini Boxes


Item / Farm / Quantity (Depending on box size)

 

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

 

Roasted Salmon with Corn & Tomatoes: Line a baking sheet with foil and place salmon filets, corn kernels cut from the cob, and grape tomatoes on the sheet. Drizzle with olive oil, salt, pepper and Italian herbs. Bake for 10-15 minutes at 400F until salmon is cooked through. Garnish with chopped parsley and serve immediately.

 

Slicing Tomatoes / Smits Farm Chicago Heights, IL / 1-2 each

 

Simple Tomato Mozzarella Salad: Slice tomatoes, fresh mozzarella and basil leaves and arrange on a platter. Toast pine nuts and sprinkle on top. Season with salt, pepper and drizzle with olive oil and balsamic vinegar.

 

Black Eggplant  / Flint Ridge, IA / 1-2 each

 

Miso Eggplant Lettuce Cup: Cut eggplant in half and score the flesh with a diamond pattern. Bake for 15 minutes at 350F. Combine soy sauce, miso paste, maple syrup, olive oil and sake in a small pot and place over low heat and stir. Once boiling, remove and set aside. Cut the eggplant into bite-sized chunks and toss with the miso sauce and bake again for 5-7 minutes or until they begin to caramelize. Serve in lettuce cups with cilantro, sliced scallions and a dash of chili powder.

 

Cucumbers  / Stateline Lime Springs, IA / 2 each

 

Chicken, Cucumber & Pepper Bowl: Shred previously cooked chicken breast, slice cucumber and mini sweet peppers thinly. Arrange chicken and vegetables in a bowl of mixed greens. Combine lemon juice, olive oil, salt and pepper. Whisk well and drizzle over top. Garnish with chopped chives and toasted pecans for a tasty and nutritious meal.

 

Red Beets / Stateline Lime Springs, IA / 1 lb

 

Roasted Beets over Parmesan Polenta: Wrap whole beet roots in foil and drizzle in a mixture of honey, balsamic vinegar, salt and pepper before wrapping them. Roast for 1-1 ½ hours at 400F or until tender. Let cool, then remove the skins and reserve any juice from the foil. Dice beets and set aside. Heat olive oil in a saucepan and add sliced onion, sautéing until transclucent. Add vegetable broth, water and salt and bring to a boil. Reduce heat and add polenta, stirring until mixture is thick and creamy. Add in shredded parmesan and taste for seasoning. Divide polenta into bowls and top with diced beets, parmesan and microgreens. Finish with the reserved juices and serve!

 

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

 

Mini Sweet Peppers / Flint Ridge, IA / 1 bag

 

Sweet Pepper Panzanella: Halve or quarter and seed peppers and toss with diced and peeled cucumbers, diced tomato, chopped parsley, salt, pepper, olive oil,  and balsamic vinegar. Cut a loaf of hearty bread into cubes and and toast until golden. Toss the bread with the veggies just before serving and top with toasted pecans or walnuts.

 

Basil  / Smits Farm Chicago Heights, IL / 1 bunch

 

Roasted Potatoes with Herbs: Slice large potatoes into wedges and toss with chopped rosemary, thyme, oregano, basil, parsley, chili peppers, garlic and olive oil. Bake for 35 minutes until brown and crisp, turning half way through. Season with flaked sea salt and serve with sour cream and sweet chili sauce.

 

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

 

Green Kale / Smits Farm Chicago Heights, IL / 1-2 bunches

 

Roasted Sweet Potatoes Stuffed with Kale, Cranberries & Cheese: Pierce sweet potatoes with a fork and roast at 400F for 45 minutes or until tender. Cook quinoa in broth until liquid is absorbed and quinoa is tender. Saute diced onions with olive oil until soft and translucent. Add minced garlic and saute until fragrant. Add Chopped kale with more olive oil and stir until kale is wilted. Remove from ehat and add quinoa and dried cranberries. Add salt and pepper to taste. Cut the potatoes in half and scoop out the centers and mix with the quinoa mixture then stuff back into the potato shells. Top with feta or toasted cashews for a tasty veggie dinner!

 

Green Beans / Mick Klug St Joseph, MI  / 1 lb

 

Crunchy Green Bean Snacks: Combine panko bread crumbs with shredded parmesan, salt, pepper, and paprika. Beat eggs and sour cream together and dip each bean in the egg and then in the bread crumbs. Once all are coated, place on a lined cookie sheet and drizzle with truffle oil. Bake for 15 minutes at 400F or until golden. Serve with your favorite dipping sauce for a healthy crunchy snack!

 

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

 

Marconi Green Peppers / Homestead  / 4 each

 

Stuffed Marconi Peppers: Slice peppers in half and set aside. Mix together ricotta and goat cheese and stuff into pepper halves. Top with shredded parmesan and Italian herbs. Place on a hot greased grill  and grill for 8-10 minutes or until cheese is melted and peppers have developed crisp edges. Serve with fire roasted tomatoes and chopped parsley.

 

Shiitake Mushrooms / River Valley Burlington, WI / ½ lb

 

Vegan Shiitake Bacon: Thinly slice shiitake caps and arrange in a single layer on a greased baking sheet. Season with salt and pepper on both sides and cook for 20 minutes at 350F, then flip and cook another 20 minutes, then remove and transfer to a paper towel lined plate to drain. Toss in a bowl with maple syrup, sugar, garlic powder, paprika and olive oil and season to taste with salt and pepper. Light a chunk of hickory, apple or mesquite wood with a lighter or over the stove and pace in the bottom of a pan. Place a steamer basket over the wood chunk and place the mushrooms in the basket and then place a lid on top. Let smoke for about 10 minutes and then remove from pot. To get crispier mushrooms, return to baking sheet and bake another 5 minutes and cool completely before storing at room temperature in an air-tight container. Serve on salads, in BLT sandwiches or any place you would normally see bacon!

 

We expect the following in our Fruit Boxes

 

Blueberries

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.

 

Pink 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.

 

Bubblegum Plums & Nectarines

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.

Fresh Picks Recipes for the Week of 8.15.16
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Post By Irv Cernauskas
Aug. 12. 2016
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Fresh Picks Recipes for the Week of 8.15

 

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


Item / Farm / Quantity (Depending on box size)

 

New Red Potatoes / Rose Farms, KY / 1-2 lbs

 

Spinach-Potato Spanish Tortilla: Cube potatoes and boil until tender. Toss with salt, pepper, minced garlic and parsley and mix with chopped steamed spinach. Beat eggs and mix with veggies and add shredded cheese. Pour the mixture into a non-stick pan and simmer over medium, when the edges look browned and the center begins to set, flip over onto a plate, then return to skillet and cook the other side for a few more minutes until entirely cooked through.

 

Green Beans / Mick Klug Farm St. Joseph, MI / 1 lb

 

One-Pot Lemon Garlic Pasta: Heat olive oil in a skillet and add minced onion then minced garlic. Add trimmed green beans, uncooked penne pasta, vegetable broth, salt, pepper and mix well. Bring the liquid to a boil, cover and reduce heat. Simmer for 12-14  minutes or until pasta is tender and most liquid is absorbed. Add almond milk, lemon zest and fresh arugula and cook uncovered for a few minutes until arugula is wilted. Remove from heat and let stand for 5-10 minutes or until liquid reduces. Season with salt, pepper and garnish with fresh basil and chopped pistachios. Serve hot for a simple but nutritious vegan meal!

 

Green Marconi Peppers  / Homestead Growers Sheridan, IN / 1-4 each

 

Portabella Cheese Steaks: Slice onion, pepper and mushrooms into strips and saute for a minute in a skillet. Add oregano and black pepper and cook until tender. Sprinkle with flour and stir to coat. Add vegetable broth and soy sauce to the pan and increase heat. Stir until flour begins to dissolve. Cook another minute or until sauce is thickened. Cut open a soft sub roll and scoop filling into each one. Top with a slice of provolone and garnish with more oregano before serving.

 

Black Eggplant  / PrairiErth Atlanta, IL / 1-2 each

 

Ratatouille Bowl: Combine soy sauce, red wine vinegar, thyme, sage and black pepper in abowl and add cubed firm tofu, tossing to coat. Marinate the tofu for 15-30 minutes. Bake in 400 F oven for 40 minutes, flipping halfway through. Coat a pot with oil and place over medium heat. Add sliced onion, chopped bell pepper and minced garlic and saute until pepper is soft. Transfer to a large plate or bowl. Add cubed zucchini to the pot with more oil and once lightly toasted, remove from pot then add cubed eggplant and saute until lightly brown.  Add back other vegetables to the pot, add cubed tomatoes, broth, thyme and bay leaves and bring to a simmer. Lower the heat and let simmer uncovered until veggies are tender. When done, remove bay leave and stir in fresh basil and season to taste. Combine polenta with boiling water, non-dairy milk, salt and pepper and cook on stove until creamy and thick. Season with salt and pepper. Serve ratatouille over creamy polenta and top with baked tofu for a healthy seasonal vegan meal!

 

Crimini Mushrooms / River Valley Burlington, WI  / ½ lb

 

Bacon Kale and Mushroom Pasta: Cook your favorite fettucini or Tagliatelle until al dente, drain and set aside. Crisp bacon strips in a fry pan then remove bacon and discard half of the fat. Add minced garlic, crimini mushrooms and chopped basil and saute until mushrooms are cooked through. Add chopped kale and saute until bright green and wilted. Toss pasta with olive oil and divide into four bowls, sprinkle with shaved gouda and top with the veggies and crumbled bacon.

 

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

 

San Marzano Tomatoes / Springdale Plymouth, WI / 1-2 lbs

 

Grilled Cheesy Tomatoes: Halve tomatoes and place slice side down on the grill and gook for about 5-7 minutes or until char marks appear. Heat olive oil in a pan and add minced garlic, salt, onion powder, pepper and rosemary. Cook for a few minutes or until fragrant, then set aside. Gently flip tomatoes and brush with garlic mixture and top with shredded parmesan. Cover the grill and cook until cheese melts, then remove and serve immediately as a tasty summer appetizer.

 

Sweet Corn  / Bob’s Fresh & Local St. Charles, IL / 3 ears

 

Stuffed Poblanos: Rub poblanos with oil and sprinkle with salt then broil on a lined baking sheet for 2-3 minutes on each side or until they begin to blister. Remove and set aside. Toss cubed sweet potato and diced red onion with olive oil and salt and pepper and place on a baking sheet with corn on the cob and bake at 400F for 20 minutes. Cut open the poblanos and remove the seeds and ribs. Stuff each pepper with queso fresco. Cut the kernels from the baked corn and mix with the potato and onion. Add this mixture into the poblanos and crack an egg into each pepper, being careful not to break the yolk. Place the peppers on a baking sheet and roast for about 25-30 minutes or until whites are set. Sprinkle with salt and pepper and garnish with fresh cilantro, diced red onion, and lime wedges!

 

Cilantro / Springdale Plymouth, WI / 1 bunch

 

Grilled Chimichurri Chicken Skewers: Chop cilantro, parsley and basil and mix together with olive oil, red wine vinegar, minced garlic and chopped serrano pepper. Season with salt and pepper and set aside. Cut chicken breast into chunks and marinate in half of the chimichirri sauce, cover and refrigerate for at least 1 hour. Skewer the chicken pieces with alternating chunks of red onion and grape tomatoes. Sprinkle salt and pepper on the skewers before placing on a hot oiled grill. Turn every few minutes, and cook until chicken is fully done. Place on a serving platter with the rest of the chimichurri sauce.

 

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

 

Red Beets / Springdale Plymouth, WI / 1 lb

 

Beet & Pineapple Salad: Roast beets whole wrapped in foil until tender. Peel and slice thinly. Trim pineapple and cut into quarters and then slice into thin planks. Arrange beets, pineapple and fresh mozzarella on a plate and drizzle with a mixture of balsamic, honey and olive oil. Top with black pepper, roasted hazelnuts and fresh basil!

 

Leeks / Springdale Plymouth, WI / ½ lb- 1 lb

 

Corn & Leek Bisque: Melt butter in large pot and saute leeks until tender. Cut corn kernels from cob and add to leeks along with bay leaf and minced garlic. Add chicken or vegetable stock  and season with salt, pepper, and cayenne. Simmer for 20 minutes then blend with an immersion blender until completely smooth. Add heavy cream, stir in over low heat, season to taste and serve!

 

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

 

Chard / Smits Chicago Heights, IL  / 1 bunch

 

Grilled Salmon and Chard: Combine black beans, diced banana, avocado, jalapeno, finely chopped cilantro and onion and stir well. Whisk white wine vinegar and lime juice together and pour into salsa. Season with salt  and set aside. Heat grill to medium and oil the grates. Season the salmon filets with creole mix, salt and pepper. Grill each side until cooked through, about 4-5 minutes each. Toss the chard leaves onto the grill for about 1 minute or until leaves are slightly wilted and charred. Roughly chop chard and serve salmon on top of chard and finish with black bean banana salsa.

 

Cucumbers / Springdale Plymouth, WI / 1 each

 

Cucumber Radish Yogurt Salad: Whisk together Greek Yogurt and red wine vinegar and season with salt and pepper. Thinly slice cucumbers and radishes and mix in with yogurt. Add olive oil, chopped dill and chopped mint and serve immediately for a simple seasonal side dish.

 

Fennel / Smits Chicago Heights, IL  / 1 head

 

Grilled Peach & Fennel Salad: Cut fennel very thinly and mix with arugula on a platter. Combine olive oil, lemon juice, apple cider vinegar, minced garlic and salt and pepper. Slice peaches and grill each piece until soft and char marks appear. Arrange peaches on platter with fennel and arugula. Sprinkle with crumbled goat cheese and basil and drizzle dressing over top.

 

We expect the following in our Fruit Boxes

 

Blueberries

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.

 

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.

Peaches & 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 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.

 

Mini Watermelon

Store melons at room temperature and out of direct sunlight. They will keep for several days on your kitchen counter. Transfer to the refrigerator once cut.

 

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