We expect the following Vegetables in our Veg/Fruit Mini Boxes
Item / Farm / Quantity (Depending on box size)
Buttercup Squash / Kickapoo Viroqua, WI / 1 each
Autumn Squash & Chorizo Hash: Dice onion and saute in hot skillet with olive oil until soft and translucent. Peel and cube squash and boil or steam briefly, until just barely crisp-tender. Add the squash, diced pear, chorizo (soy, seitan or pork), cinnamon and coriander to the skillet and stir. Let cook for about 5-8 minutes on high, or until everything is heated and browned. Serve hot, topped with poached eggs or tofu scramble for a very seasonal breakfast!
Green Cabbage / Kickapoo Viroqua, WI / 1 each
Cabbage and Fennel Coucous Pilaf: Slice cabbage into wedges and toss with thinly sliced fennel root. Toss with olive oil and salt and pepper. Roast for 40-50 minutes at 400F, tossing every 10-15 minutes. Mix orange juice and water together in a saucepan and bring to a boil. Add some salt and then add couscous when boiling. Stir, cover and remove from heat. After 5 minutes, fluff and set aside. Drain chickpeas and add to hot fry pan with olive oil, olives, coriander and lemon juice. Add roasted veggies and saute another few minutes. Top couscous with the veggie and bean combo and finish with chopped fennel fronds!
Lacinato Kale / Kickapoo Viroqua, WI / 1-2 bunches
Kale Caesar Pizza: Prepare your favorite pizza dough and roll out into a circle. Brush with olive oil and cook on a pizza stone or baking sheet at 450F for about 15-20 minutes or until golden. Stir melted butter with crushed and chopped garlic and brush over cooked crust and sprinkle with shredded parmesan, then set aside. Destem and chop kale and set aside. Combine minced garlic, plain Greek yogurt, shredded parmesan, Dijon mustard, red wine vinegar, anchovy paste, salt, pepper and lemon juice to a blender. Blend until creamy, then stream in olive oil slowly while blending until emulsified and smooth. Toss dressing with kale and let sit for about 10 minutes. Add in chopped romaine , toss again then serve atop the parmesan crust topped with extra dressing and parmesan shavings!
Sweet Potatoes / Springdale Plymouth, WI / 1-2 each
Curried Sweet Potato Salad: Toss diced sweet potato with small cauliflower florets with olive oil, salt and pepper. Arrange on a baking sheet and roast at 400F for 20-30 minutes. Toss halfway through. Roast coriander, mustard and cumin seeds in a skillet until they begin to pop. Crush the spices into a powder and add curry powder, sugar, salt and ground turmeric. Saute diced onion in the fry pan for about 5 minutes, then add the spice mix and cook for another5 minutes. Combine lime juice with honey, olive oil, garam masala, curry powder and coconut milk until smooth, then set aside. Toss together sweet potatoes, cauliflower and onions. Add diced mango, finely chopped jalapeno, cilantro, and baby spinach. Top salad with the dressing and toasted coconut flakes for a delicious and different spin on salad!
Brussels Sprouts / Kickapoo Viroqua, WI / 1-2 pints
Simple Sprout Slaw: Shred Brussels Sprouts into thin shavings and set aside. Whisk together olive oil, lemon juice, red wine vinegar, minced shallots, Dijon mustard and stir until combined. Add salt and pepper and add the brussels sprouts and set aside to marinate. Stir in pepitas, chopped dates and top with shaved parmesan before serving.
We expect all of the items listed above plus the following in our Single Boxes
Parsnips / Harmony Valley Viroqua, WI / 1 lb
Miso Parsnip Soup: Trim and cube parsnips and turnips and toss with olive oil, sea salt and spread on a baking sheet. Add a full head of garlic, wrapped in foil. Roast for 35-40 minutes at 400F. Slice mushrooms and onions and gently mix with tamari and sesame oil. Spread on a baking sheet and roast for 15 minutes, or until crisp. Place roasted turnips and parsnips into the blender and cover with water and miso. Blend until smooth and then pour into a saucepan. Heat and stir in apple cider vinegar. Add a little tamari and stir. Serve in bowls and top with crispy mushrooms and onions and a drizzle of sesame oil.
Yellow Onions / Springdale Plymouth, WI / 1-2 lbs
One Pan Chicken Thighs: Trim chicken thighs of excess skin or fat and pat dry. Season with salt and pepper and place on a lined baking sheet. Halve or quarter gold potatoes and onions. Arrange potatoes and onion on the pan with the chicken, nestling amongst each other. Drizzle with olive oil, salt and pepper. Bake for 15 minutes at 425F. Combine minced garlic and olive oil and after 15 minutes of baking, drizzle over thighs and veggies. Bake the thighs for another 20 minutes or until cooked through. Serve with fresh arugula for a simple and wholesome meal!
We expect all of the items listed above plus the following in our Double Boxes
Scallions / Springdale Plymouth, WI / 1 bunch
Crispy Tofu over Noodles: Press and drain tofu and slice into thick triangles. Peel carrot and cut carrots and snow peas into matchsticks. Toss carrots and snowpeas with rice vinegar, salt and sugar. Chop scallions. Heat oil in a skillet and add tofu, cooking for about 3 minutes or until golden, then flip and cook on the other side. Add chopped scallions and toss with tofu. Season with salt, then remove from heat. Boil wide rice or wheat noodles. Combine peanut butter, tamari, rice vinegar, sugar, and a bit of the past water, stirring until smooth. Toss with noodles until coated. Assemble bowl with noodles on the bottom, tofu, veggies and scallions and cilantro to top!
Red Beets / Kickapoo Viroqua, WI / 1 lb
Berry Beet Smoothie: Peel and boil or steam beats until soft. Combine beets with banana, carrots juice, blackberries, strawberries and frozen blueberries in a blender. Add in a green of your choice (kale, spinach or broccoli) and ice and continue blending until smooth.
We expect all of the items listed above plus the following in our Family Boxes
Cilantro / Springdale Plymouth, WI / 1 bunch
Chicken Skewers with Cilantro-Garlic Sauce: Cut chicken thighs into 1 inch cubes and toss with lime juice. Let sit for at least 30 minutes in the fridge. Pierce the chicken pieces with a long metal skewer. Drizzle the skewers with olive oil and sprinkle with salt and pepper. Heat a grill or grill pan over high heat then add skewers and cook on each side for 4-5 minutes or until browned. Combine coconut milk with lime juice, garlic, cilantro and sea salt in the blender and blend until smooth. Serve the cilantro sauce over the chicken and garnish with cilantro and lime.
Grape Tomatoes / Non-Local / 1 pint
Simple Tortellini with Mushrooms & Tomato: Quarter or halve crimini mushrooms and toss with olive oil and salt. Roast on a baking sheet for 15 minutes at 425. Add the whole or halved grape tomatoes and place back in the oven for another 15 minutes. Boil your favorite tortellini for only half the recommended time and reserve some of the pasta water. Add homemade or storebought pesto to the saucepan. Add heavy cream to the pan and shredded parmesan and a little salt. Once cheese has melted and cream is heated, pour the sauce over the drained and par-cooked tortellini. Cook the pasta in the sauce over medium heat for another 5 minutes or until al dente. Add some pasta water if needed. Stir in roasted mushrooms and tomatoes and serve!
Black Eggplant / Kickapoo Viroqua, WI / 1 each
Greek Eggplant Dip: Place whole eggplants on a baking sheet and drizzle with olive oil. Bake at 350F for about 90 minutes or until completely tender and falling apart. Remove and let cool, then slice open and scrape out the flesh. Mash the flesh with lemon juice and then let sit and drain for about 10-20 minutes. Place the drained eggplant back into a bowl and mix with olive oil, crushed garlic, salt, pepper, smoked paprika and toasted breadcrumbs. Serve with flatbread, cut veggies or your other favorite dippables!
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.
Kiwis may be left on the counter at room temperature for 2-3 days. Keep them out of direct sunlight. For longer storage, transfer them to the refrigerator but be sure not to place other produce on top of them as they can easily be smashed. Slice your kiwis in half and enjoy with a spoon, or slice into several rounds and remove the peel from each slice.
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.
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.