We expect the following Vegetables in our Veg/Fruit Mini Boxes
Item / Farm / Quantity (Depending on box size)
Red Potatoes / Igl Brothers Antigo, WI / 1-3 lbs
Green Power Bowl: Dice potatoes and toss into a large pan with hot coconut oil. Season with salt, paprika, garlic powder and dried rosemary and roast over the stove top for about 10-15 minutes or until tender. Add chopped broccoli to the potatoes and cook another 5 minutes. Thinly slice collards and add to the pan, seasoning with some salt. Stir well and season to taste. When vegetables are tender and potatoes are crispy, remove from heat and serve as a delicious and simple vegan meal!
Winter Squash / Stateline Produce Lime Springs, IA / 1-2 each
Squash Chili: Halve and deseed the squash, then peel and cube. Add to a large pot and saute in oil for about 10-15 minutes. Add diced onion, garlic and jalapenos and saute a few more minutes. Add diced tomatoes, vegetable stock, cumin, chili powder, coriander, salt, pepper, paprika, oregano and cayenne. Stir well and simmer until squash is tender. Add kidney beans at the end and cook another 5-10 minutes before serving. Serve hot with cornbread or pour over tortilla chips for nachos!
Celery / Springdale Plymouth, WI / 1 head
Sweet and Sour Celery Relish: Finely chop celery and scallions and set aside. Combine salt, sugar, celery and apple cider vinegar in a pan and bring to a boil. When boiling, turn off the heat and add the scallion, then let sit for 10 minutes. Drain and serve atop burgers, sausage, hot dogs, or your favorite spicy wings!
Carrots / Blue Moon Urbana, IL / 1-2 lbs
Tropical Carrot Smoothie: Juice carrots and combine with frozen pineapple, mango and kiwi in a blender. Process until smooth and enjoy cold as an energizing way to start the day!
Spinach / Blue Moon Urbana, IL / 8-16 oz
Salmon-Spinach Sandwich: Combine mayonnaise and chopped shallots and mix with salt and pepper before spreading over 4 slices of bread. Crumble cooked salmon filets over the top of 2 slices of bread and then add a handful of spinach to each and 2 large slices of gouda cheese to each. Add the other piece of bread and grill in a pan until the cheese is melted, for an unlikely combination that is both nutritious and tasty!
We expect all of the items listed above plus the following in our Single Boxes
Portabellas / River Valley Burlington, WI / 8 oz
Caprese Stuffed Portabellas: Remove mushrooms stems and brush with a combination of olive oil, balsamic vinegar, salt and pepper. Bake on a sheet, cap up, for about 15-18 minutes at 425F. Remove and let cool. Toss arugula with halved cherry tomatoes, fresh mozzarella balls and fresh basil. Flip over the mushrooms and fill with the salad and drizzle with remaining dressing before serving.
Kale / PrairiErth Atlanta, IL / 1 bunch
Sweet Potato and Kale Pancakes: Combine bread crumbs, almond meal, flour, flax seed, baking soda, salt and pepper together and add eggs. Whisk until well combined. Stir in chopped onion and minced garlic, then add in shredded sweet potatoes and finely chopped kale. The mixture will be very chunky but still loose. Heat oil in a skillet and drop a dollop of the batter into the hot oil. Cook until golden brown on each side, then drain on a paper towel. Serve with sour cream or goat cheese for a tasty and simple snack or weeknight dinner.
We expect all of the items listed above plus the following in our Double Boxes
Celeriac / Harmony Valley Viroqua, WI / 1 each
Garlicky Fluffed Cauliflower & Celeriac: Roast the garlic at 400F with a little olive oil for about 35 minutes. Cover cut cauliflower and peeled and cubed celeriac in a pot of water and bring to a boil. When tender, put in a food processor with some roasted garlic cloves and salt, pepper and butter. Process until fluffy and serve for a unique and flavorful dish!
Rosemary / Smits Chicago Heights, IL / 1 bunch
Honey-Rosemary Chicken Skillet: Cook whole chicken breasts over medium with a little oil in a skillet. Combine honey, lemon, rosemary and minced garlic in a separate bowl. When chicken is 75% cooked, pour half of the glaze over top and then finish cooking. Remove chicken when cooked through. Add halved radishes, cubed fennel and onions to the skillet and add the rest of the glaze. Cook until soft. Serve chicken and vegetables together with extra rosemary and a slice of lemon to garnish.
We expect all of the items listed above plus the following in our Family Boxes
Vine-on Tomatoes/ Mighty Vine Roselle, IL / 1 bunch
Tomato Chicken Pies: Combine olive oil with Italian Seasoning and brush the oil on the inside of a muffin pan. Place a slice of tomato at the bottom of each muffin well and sprinkle with salt and pepper. Combine cooked, shredded chicken breast with cream cheese, more Italian seasoning, and shredded mozzarella and set aside. Roll out crescent dough or pastry dough and using a glass or cookie cutter, place the circle edge on the dough, and then bring the dough up the sides of the glass to make a bowl. Fill the bowl with chicken mixture and then cut out a circle from the dough to top the bowl off. Brush with the oil and then place in the muffin wells on top of the tomato. Bake for 15-18 minutes at 350F or until golden. Lift out of the muffin well and flip so the tomato is on top and serve immediately!
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.
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.
Keep mangoes at room temperature to ripen. This can take up to 1 week. Then store in the refrigerator for up to 2 weeks. Peel the skin when ready to eat and cut lengthwise avoiding the long pit in the middle. You can also cut with the peel on and then remove the skin after cutting the fruit off the pit.
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.