We expect the following Vegetables in our Veg/Fruit Mini Boxes
Item / Farm / Quantity (Depending on box size)
Fennel / Harmony Valley Viroqua, WI / 1-2 each
Grilled Fennel: Trim fennel bulbs from stems and reserve the fronds. Slice the bulbs into 2-inch wedges and toss with olive oil, salt and pepper. Grill for about 15-18 minutes or until lightly charred and tender. Mince fronds and fresh parsley and combine with minced garlic and lemon zest. Serve the grilled fennel with the fragrant topping and salt, pepper and parmesan to taste!
Lilac Bride Eggplant / Harmony Valley Viroqua, WI / 1-2 each
Meaty Eggplant Gyros: Cube the eggplant and toss with olive oil, za’atar seasoning and oregano until coated. Roast for 30 minutes at 400F or until very soft. Thinly slice onion and combine with vinegar and salt in a bowl while the eggplant cooks. Using fluffy pita or flatbread spread with hummus or tahini or tzatiki, then add onions, sliced cucumber and sliced tomato and the eggplant.
Arugula / Harmony Valley Viroqua, WI / 1 bunch
Peach & Arugula Salad: Grill peach wedges until caramelized. Cook quinoa according to package instructions then toss with lemon jucie and salt and pepper and cool. Toss arugula with quinoa and walnuts. Make a dressing from balsamic, peach, mapble syrup, salt and a little water and blend in the blender until smooth. Drizzle the dressing onto the salald and add the peaches. Finish with chopped mint, salt and pepper.
Beefsteak Tomatoes / Springdale Farm Plymouth, WI / 1-2 each
Tomato & Avocado Salad with Buttermilk Lime Dressing: Combine buttermilk, cilantro, greek yogurt, lime zest and juice and garlic in a blender until smooth and season with salt and pepper to taste. Shave a red onion into thin slices then let sit in cold water for 10 minutes. Slice tomatoes into thick slices and avocado. Stack tomatoes, avocado and onion in alternating layers then drizzle the stack with the creamy dressing.
Yellow Onions / Springdale Farm Plymouth, WI / 1-2 lbs
Summer Alfredo: Chop cauliflower and boil until tender. Saute sliced onions and garlic in butter until fragrant. Add cauliflower to a blender with onions and garlic and blend until smooth, adding vegetable broth slowly. Season with salt and pepper and add in parmesan cheese if desired. Serve atop pasta or pizza for a delicious summer meal!
We expect all of the items listed above plus the following in our Single Boxes
Green Beans / Mick Klug Farm St. Joseph, MI / 1-2 lbs
Crispy Bacon & Mushroom Green Beans: Cook bacon until crispy and cut into pieces. Add sliced mushrooms and diced onion to the pan with a little of the bacon grease and season with salt and pepper. Saute until browned and tender. Steam the beans until bright green then add to the pan with the mushrooms & onions and the bacon pieces. Add a splash of lemon juice and saute for a couple minutes or just until incorporated.
Sweet Corn / Smits Farm Chicago Heights, IL / 2-4 each
Elotes in a Bowl: Grill corn until kernels begin to blister and blacken. When lightly charred on all sides, remove and let cool. Cut off the kernels and place in a bowl. Roast or grill whole poblano peppers until skins blacken. Let sit covered in a bowl and then remove the skins. Slice out the seeds and ribs and add the rest of the pepper to a food processor. Add sour cream, lime jucie and zest to the pepper and pulse until fully incorporated and smooth. Mix the poblano cream with corn, cotija cheese, cilantro, salt and pepper and serve!
Lettuces / Springdale Farm Plymouth, WI / 1-2 heads
BLT Tacos: Heat tortillas and layer with bacon strips, chopped lettuce, diced tomatoes and diced avocadoes. Sprinkle with cilantro and add lime juice and sour cream.
We expect all of the items listed above plus the following in our Double Boxes
Carrots / Springdale Farm Plymouth, WI / 1-2 lbs
Indian Carrot Salad: Grate Carrots chop green chilies. Heat mustard seeds in a pan with oil. When spluttering add chilies and carrots. Saute for a few seconds then remove from heat, add salt and combine with fresh lemon juice and chopped cilantro. Serve as a perfect side dish that highlights the wonderful carrot!
We expect all of the items listed above plus the following in our Family Boxes
Fresh Garlic / Harmony Valley Viroqua, WI / 2 heads
Spinach Soup: Heat chicken thighs in a medium sauce pot with water until boiling. Reduce heat and let simmer for about 1 hour. Remove chicken and seat aside to cool. Pull the chicken off the bone and cut into bite sized pieces. Add onion, cumin and coriander to the broth and bring to a simmer. Cut spinach stems and add to broth then add the chopped spinach leaves. Add chicken pieces and simmer for about 10 minutes. Heat olive oil in a skillet and add several cloves of crushed fresh garlic. When garlic is browned and smells toasty stir in ground coriander and remove from heat. Add the mixture to the soup pot and cook for another 10 minutes. Serve hot with rice and garnish with lemon and cilantro for a fresh and flavorful summer soup!
We expect the following in our Fruit Boxes
Peaches, Apricots & 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 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.