Fresh Picks Recipes for the Week of 2.8
We expect the following Vegetables in our Veg/Fruit Mini Boxes
Item / Farm / Quantity (Depending on box size)
Green Cabbage / Springdale Farm Plymouth, WI / 1 head
Stir-Fried Veggie Bowl: Chop cabbage, garlic, ginger, chili pepper, and carrots. Combine with corn kernels and toss in a hot wok with oil for a few minutes or until vegetables are tender and well incorporated. Chop and peel sweet potatoes and toss with coriander, paprika, ginger, cumin and roast until tender. Combine potatoes and stir fried vegetables in a bowl and top with chopped scallions, sesame seeds and chopped avocado. For a dressing, combine coconut milk, lime juice, olive oil, garlic clove, salt, and mashed avocado in a blender and puree. Pour over bowl and serve while veggies are warm!
Yellow Onions / Springdale Farm Plymouth, WI / 1-2 lbs
Mushroom Salad: Clean and slice mushrooms and saute with butter, salt and pepper until browned. Dice onions and saute in olive oil on low heat until caramelized. Boil broth and add dry lentils. When lentils are soft, but not mushy, drain and assemble the salad. Start with a bed of arugula, then onions, mushrooms, lentils and sprinkle with chives, capers & pine nuts.
Romanesco Broccoli / Non-Local / 1-2 bunches
Lemon & Thyme Roasted Romanesco: Remove stems and leaves from Romanesco and place on a rimmed baking sheet on a bed of sliced shallots and thyme sprigs. Drizzle with olive oil, and rub with crushed garlic, lemon zest. Top with lemon juice, salt and pepper. Bake for 40-50 minutes or until golden brown and soft. Top with more lemon juice and finish with freshly grated parmesan. Slice into wedges and serve alone as a gorgeous side dish or alongside pasta, with marinara or spiced aioli and toasted crostini.
Gold Potatoes / Igl Farms Antigo, WI / 1-2 lbs
Salmon & Potato Corn Chowder: Cut potatoes into small cubes and parboil for a few minutes until fork tender, then set aside. Cook bacon in a heavy pot, until crisp, then transfer to a paper towel to drain and pour out most of the fat. In the pot with the remaining fat, add sliced scallions, corn kernels, chopped garlic, thyme and a bay leaf and let cook for about 5 minutes. Add milk and cream and bring to a boil, then immediately reduce to medium low and add potatoes, skinned and cubed salmon filet, crumbled bacon, salt and pepper. When salmon is cooked through and begins to flake. Stir in lemon juice, salt and pepper and discard bay leaf before serving.
Boston Lettuce / Non-Local / 1 head
Buffalo Chicken Lettuce Wraps: Cut chicken breast into small pieces and fry in a skillet with olive oil until cooked through. Shred carrots and slice celery and set aside. Separate lettuce leaves and set on a serving dish. Return chicken to pan and toss with buffalo sauce until fully covered. Serve the lettuce cups with chicken, carrots, celery and blue cheese.
We expect all of the items listed above plus the following in our Single Boxes
Roma Tomatoes / Non Local / 1-2 lbs
Baked Gnocchi with Mozzarella & Tomato: Make homemade gnocchi dough or buy pre-made gnocchi and cook in salted water. Heat olive oil and saute shallots and garlic until cooked. Add tomato paste, salt, black pepper and nutmeg and cook until fragrant, add in diced tomatoes, tomato sauce, and balsamic vinegar and bring to a simmer. Stir in fresh chopped basil and parsley and stir in heavy cream and cooked gnocchi. Transfer half to a baking dish, then top with mozzarella, and add the rest in and top with more mozzarella. Bake for 10 minutes or until cheese is bubbly, then let cool slightly and serve with fresh herbs.
Zucchini / Non Local / 1each
Herb Hummus Zucchini Roll Ups: Peel zucchini into long thin strips. Combine minced dill, parsley, basil, scallions and garlic in a bowl and mash with hummus and salt and pepper. Spread hummus mixture on the ribbon of zucchini and roll up for a tasty and easy snack.
Garlic / Non Local / 2 heads
Garlic Stuffed Hasselback Potatoes: Heat oil and butter in a saucepan over medium low, then add thyme sprigs and peeled whole garlic cloves. Cook until soft and golden, for about 20-25 mintues, removing the thyme 15 minutes in. Cut thin slits in the potatoes all the way across, but keep the bottom intact. Brush the potatoes with the oil from the garlic, then sprinkle with salt and pepper and bake for about 1 hour, removing and brushing with more garlic oil at least 3 times during the process. When crispy on the top and layers are fanning out, stuff with garlic cloves and bake for another 10 minutes before serving!
We expect all of the items listed above plus the following in our Double Boxes
Brussels Sprouts / Non Local / 1 lb
Roasted Brussels with Cranberries: Season halved Brussels Sprouts with salt, pepper, garlic, onion powder and olive oil. Bake for 15-20 minutes at 425 or until browned and tender. Sprinkle with fresh rosemary, parsley, dried cranberries, walnuts and thinly shaved parmesan cheese for a simple dish that will be sure to satisfy!
We expect all of the items listed above plus the following in our Family Boxes
Cippolini Onions / Springdale Farm Plymouth, WI / 1 lb
Rich Red Wine Sauce: Combine red wine with stock, sliced onions, sliced carrot, sliced celery and crushed garlic and bring to a boil. Add a bouquet of thyme, parsley and a bay leaf, salt and pepper, and bring to a boil. When reduced by half, turn down heat. Combine butter and flour in a large pan and whisk over heat until a roux is formed. Slowly strain the liquid stock mixture into the pan with the roux, whisking often to thicken. Heat until adequately thickened. Serve over roasted portabellas, over poached eggs, with polenta or mashed potatoes or over roasted meat.
Celery / Non Local / 1 head
Celery-Avocado-Kiwi Smoothie: Combine celery, kiwi, avocado, banana and water in a blender and process until smooth. Serve for a refreshing and healthy way to start the day!
We expect the following in our Fruit Boxes
Honeycrisp Apples & Gala 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.
Clementines & Blood Oranges
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.
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.