We expect the following Vegetables in our Veg/Fruit Mini Boxes
Item / Farm / Quantity (Depending on box size)
Asparagus / Mick Klug Farm St. Joseph, MI / ½-2 lbs
Zesty Dijon Asparagus: Bring water to boil and add lemon juice and salt. Add the trimmed asparagus, and cook for about 2-3 minutes or until bright green, then remove and dunk in ice water. Combine mayonnaise with Dijon mustard, honey, cumin, se salt, pepper and lime juice and whisk until smooth. Cook sliced shallot in olive oil. After about 1 minute add the Dijon sauce and toss until warm. Add the asparagus and coat in the dressing. Season with salt and pepper as needed and serve topped with slivered almonds.
Gold Potatoes / Igl Brothers Antigo, WI / 1-3 lbs
Loaded Lentil Potato Wedges: Cut potatoes into wedges and boil for a few minutes. Toss in olive oil, salt, pepper and garlic powder and place on a baking sheet. Roast for 25-30 minutes at 450F, then flip and roast another 25 minutes. Remove when crunchy and golden. Boil lentils until perfectly tender, then season with salt, garlic and pepper. Layer potato wedges with lentils and goat cheese crumbles and finish with chives and cilantro. Whisk together Greek yogurt, mayonnaise, Dijon mustard, minced garlic, lemon juice and olive oil until smooth. Serve drizzled on top of the potatoes or serve on the side as a dipping option.
Crimini Mushrooms / River Valley Burlington, WI / ½ lb
Meatless Mushroom Bourguignon: Slice mushrooms and place in a pot or dutch oven with olive oil and/or butter. Cook until mushrooms are seared, then remove and set aside. Lower the temperature and add more olive oil and slice onion, carrots, bell pepper, thyme and oregano and cook for about 10 minutes. Add slt and pepper and minced garlic and cook for a few more minutes. Pour in red wine and turn up heat. Cook until liquid has reduced by half. Add tomato paste and vegetable broth and stir well, bring to a boil, then reduce and let simmer for about 20 minutes. Add flour to the pot to thicken the sauce and stir again. Boil until desired consistency is reached, then serve warm over mashed potatoes or cooked pasta for a comforting meal.
Bunched Carrots / Non Local / 1 bunch
Turkish Carrot Yogurt Dip: Saute peeled and shredded carrots in a skillet with olive oil until carrots begin to soften. Add pine nuts and salt and reduce the heat, stirring occasionally or until the carrots are soft and browning and the pine nuts are golden. Stir in garlic and cook until fragrant, another minute or so. Set aside and let cool. Stir in warm carrots to a bowl of Greek yogurt and season with salt. Drizzle with olive oil and serve as a great party pleaser or snack!
Red Beets / Non Local / 1-2 lbs
Kale & Beet Pasta: Wrap washed beets in aluminum foil and drizzle with a little olive oil, salt and pepper. Bake for about 45 minutes at 425F or until easily pierced with a knife. Cool the beets, peel, and cube and add toa boil. Steam the kale just until wilted, then drain and add to the beets. Add grated parmesan, milk and minced garlic to a blender and blend until smooth. Cook pasta al dente and drain before adding to the bowl with the veggies. Toss pasta with the parmesan sauce and a few glugs of olive oil. Season with salt and pepper and serve hot!
Zucchini / Non Local / 1-2 each
Lasagna Boats: Slice zucchini lengthwise and scoop out the middle seedy part. Brush with olive oil and place in a casserole dish. Mix ricotta, egg and parsley in a bowl and add shredded mozzarella and parmesan. Brown ground beef in a skillet and drain grease. Combine with your favorite tomato sauce and stew until well mixed. Fill zucchini boats with cheese first, then meat mixture and cover with foil before baking. Bake for 30 minutes at 400F. Remove foil and sprinkle with mozzarella and bake for another 5 minutes or until cheese is melted. Serve warm topped with fresh parsley!
We expect all of the items listed above plus the following in our Single Boxes
Red Peppers / Non Local / 1-2 each
Oven Pork Skewers: Cut pork shoulder or roast into 1 inch bite-size pieces and combine with minced garlic, vegetable oil, fish sauce, honey, pepper, five spice powder and grated lemongrass. Mix well. Marinate for at least an hour, then slide onto skewers, alternating with chunks of zucchini, red pepper, and onion. Preheat oven to 375F and place skewers on a parchment lined baking sheet and brush with vegetable oil. Bake for about 20-25 minutes or until meat is cooked evenly on all sides, brushing with oil as needed to keep from drying out. Serve over rice or on their own as a delicious appetizer.
Garlic / Non Local / 1-2 each
Garlic Chutney: Soak dry red chilies and coriander seeds in water for at least 30 minutes then add to blender with 6-8 garlic cloves, lemon juice, salt, sugar, diced tomato and chopped cilantro leaves. Grind to a smooth paste, adding a little water at a time to get a smooth consistency. Heat mustard oil in a pan and add to the garlic paste. Store refrigerated and serve with roti!
We expect all of the items listed above plus the following in our Double Boxes
Broccoli / Non Local / 1 bunch
Crispy Ginger Pork with Broccoli: Slice pork chops into strips and add in batches to a hot skillet with melted butter, making sure not to crowd them. Sprinkle with sea salt, pepper, garlic powder and ginger. When brown and crisp, flip and cook another 3 minutes. Transfer to a bowl and set aside. Continue until all the pork is crisp. Once the pork is finished, add soy sauce, lime juice, and fish sauce to the pan and whisk, simmering on low for about 10 minutes or until thick. Steam broccoli for about 5 minutes or until tender-crisp. Toss broccoli, pork and sauce together in the pan and serve over rice with fresh cilantro, red pepper flakes and lime.
We expect all of the items listed above plus the following in our Family Boxes
Parsley / Non Local / 1 bunch
Garlic Herb Paste: Chop up parsley and chives and peel garlic. Place in a food processor and blend until smooth paste forms. Add sea salt and olive oil to taste. Serve with omelets or scrambled eggs, or use as a marinade for meats, or mix into salad dressing or with softened butter to make an herb butter!
Green Cabbage / Non Local / 1 each
Italian Coleslaw: Chop green and red cabbage into thin strips. Toss with shredded carrots, black pepper, minced garlic, salt, minced onions and toss. Add creamy Italian dressing and shredded parmesan and toss again. Refrigerate at least 20 minutes before serving for a deliciously flavorful and crunchy dish!
Fennel / Non Local / 1 each
Orecchiette with Fennel and Sausage: Boil orecchiette until al dente. In a skillet, heated, with olive oil, brown Italian sausage and break it up as you cook it. Drain excess grease and set aside the sausage. Add fennel to the pan and saute for a few minutes before adding artichoke hearts and roasted red peppers. Return sausage and season with salt and pepper. Add Worcestershire sauce and deglaze with red wine. Reserve some of the pasta water and drain the rest. Mix the pasta water with the sausage mixture and add olive oil and parmesan cheese until thoroughly mixed. Toss together with pasta and serve with more parmesan and fresh basil.
We expect the following in our Fruit Boxes
Granny Smith 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.
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.
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.
Peaches & Apricots
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 peaches 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.