We expect the following Vegetables in our Veg/Fruit Mini Boxes
Item / Farm / Quantity (Depending on box size)
Chard / Non-Local / 1-2 bunches
Mushroom & Chard Quesadillas: Cook diced onions with sliced mushrooms in a pan with oil and salt and pepper until onions are translucent. Add minced garlic, coriander, and red pepper flakes and stir until fragrant. Add strips of chard and cover until wilted. Stir and cook greens down for about 4-5 minutes. Add a little apple cider vinegar and stir until incorporated, then mix in shredded jack cheese and chopped cilantro. Add the filling to a large tortilla, top with more shredded cheese and top with another tortilla. Sear the tortilla on each side in the skillet until crispy and the cheese has melted. Finish with salsa, guacamole and/or sour cream for a loaded quesadilla that is nutritious and full of flavor!
Fennel / Non-Local / 1 head
Potato, Leek & Fennel Soup: Start by toasting crushed fennel seeds in a saucepan for about a minute, or until fragrant. Add cream and heat until simmering. Set aside and let steep away from heat. In a separate pot sauté sliced fennel, leeks, and onion for 3-4 minutes or until softened. Add chicken or vegetable stock and quartered potatoes and heat to a boil. When boiling, reduce heat, add lemon juice and let simmer for about 20 minutes, or until vegetables are soft. Remove from heat and add cream back, then puree with an immersion blender until smooth. Adjust seasonings and add water or stock if needed to reach desired consistency then serve hot as a nourishing meal that is well balanced with delicate flavors.
Russet Potatoes / Non-Local / 1-2 lbs
Potato Stacks with Prosciutto & Onion: Mince garlic and thyme and mix with olive oil. Heat prosciutto in a pan until crispy, then remove and chop into bits. Dice onion and sauté in the same pan as the prosciutto until tender. Peel russet potatoes and sweet potatoes and slice each very thinly then place in the garlic oil mixture and coat. Grease a muffin tin and place a potato and sweet potato slice at the bottom of each muffin well. Sprinkle with onion, parmesan and prosciutto, then stack more potatoes and so on until each muffin well is filled up. Bake for 40 minutes at 400 or until potatoes are tender and crispy on the edges. Serve as a sophisticated appetizer or side dish.
Celery / Non-Local / 1 bunch
Sweet Celery Potato Salad: Cut potatoes into cubes and boil until fork tender, then drain and cool. Mix potatoes with peel hard-boiled eggs, thinly sliced radishes, diced celery, chopped green onion, diced bell pepper, chopped cooked bacon, mayonnaise, Dijon mustard, apple cider vinegar, white wine vinegar and a little dash of honey. Stir well and cool. Finish with a sprinkling of paprika for a perfect Memorial Day picnic dish!
We expect all of the items listed above plus the following in our Single Boxes
Asparagus / Mick Klug Farm St. Joseph, MI / 1 bunch
Crunchy Grilled Lemon Asparagus: Trim asparagus and coat with olive oil then grill over medium heat for 10 minutes or until bright green and tender. Combine bread crumbs, parmesan, garlic powder and a little olive oil and sprinkle over asparagus in a shallow dish. Broil the mixture until the bread crumbs are browned, about 5 minutes. Serve with plenty of fresh lemon juice and a pinch of salt and pepper for a dish that accentuates the flavor of the fresh asparagus!
Thyme / Non-Local / 1 bunch
Lemon-Thyme Pesto Vinaigrette: Slide the leaves of the thyme off of the stem and add to a food processor. Add pecorino cheese, walnuts, and garlic and process until a thick paste is produced. Continue blending while drizzling in olive oil. Add sea salt and black pepper and whizz again. Finish by adding lemon juice and champagne vinegar. Stir well and serve as a perfect salad dressing for spring greens!
Garlic / Non-Local / 1-2 heads
Balsamic Garlic Chicken: Cook chicken breast in a skillet with olive oil and butter on medium heat. Add a little salt and pepper and cover the pan for 4 minutes. Flip the breasts and season with salt and pepper. Add more olive oil and finish cooking covered. Remove lid and add sliced garlic, then add quartered tomatoes and balsamic vinegar and water and cover to let simmer over medium heat, or until tomatoes are softened. Season with lemon juice and serve over a bed of fresh spinach for a simple delicious meal.
We expect all of the items listed above plus the following in our Double Boxes
Spinach / Springdale Farm Plymouth, WI / 1-2 bunches
Spinach & Black Bean Curry: Coat a skillet with oil and place over medium heat. Add diced onion, garlic, ginger and Serrano pepper and cook until onion is fot. Add drained black beans and lime juice and mix well. Lightly mash some of the beans and then add coconut milk, vegetable broth, garam masala, ground coriander, cardamom a pinch of chili powder and salt and pepper. Simmer over low heat for 10 minutes, adding more broth as needed. Season as needed, then stir in fresh spinach and cook until just wilted. Serve over fresh basmati rice for a easy to prepare dish with well-developed flavors!
We expect all of the items listed above plus the following in our Family Boxes
Shallots / Non-Local / 1 lb
Orange and Shallot Roasted Asparagus: Combine sugar and orange zest in a bowl. Toss asparagus with olive oil, salt, pepper and chopped shallots and orange sugar. Roast at 400 F for about 15 minutes or until crisp tender. Serve with goat cheese for a zesty take on fresh spring produce!
Zucchini / Non-Local / 1 each
Zucchini Noodles with Walnut Sauce: Spiralize zucchini or cut into thin strips with a peeler and set aside. Make the sauce by whizzing walnuts in a blender or food processor. Heat oil in sauce pan and add in flour. Whisk until a roux is formed. Add milk (or non-dairy milk) slowly and continue whisking until a smooth creamy thick sauce is formed. Add chopped walnuts and stir. When sauce is thick and creamy pour over the zucchini for a decadent tasting dish that is light and healthy!
We expect the following in our Fruit Boxes
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
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.
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.