Fresh Picks Recipes for the Week of 7.25
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Post By Irv Cernauskas
Jul. 22. 2016
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We expect the following Vegetables in our Veg/Fruit Mini Boxes


Item / Farm / Quantity (Depending on box size)

 

Broccoli / Harmony Valley Viroqua, WI / 1-2 lbs

 

Pizza with Slow-Cooked Broccoli Spread: Boil water and trim broccoli, cutting into large florets. Add broccoli to water and blanch for 5 minutes, then drain. Add lots of olive oil and minced garlic to a pan and cook until sizzling, then add sliced hot peppers and chopped anchovies. Cook for a few minutes until anchovies begin to melt. Add broccoli, salt and pepper and stir well. Cover, reduce heat and cook for about 2 hours, stiring occasionally. Once very tender, remove from pan. Prepare a pizza crust and spread the broccoli on the crust, smashing as needed to create an even layer of silken creamy broccoli. Top with fresh mozzarella and shredded parmesan, sliced mushrooms and red onions. Bake until crust is puffy and browned and cheese is melted.

 

Collard Greens / Harmony Valley Viroqua, WI / 1 bunch

 

Chinese Meatballs with Stewed Collards: Mix ground pork with sliced scallions, soy sauce, sugar, wine, garlic, ginger, salt and sesame oil and stir well. Add egg and cornstarch and mix until pork starts to stick together. Form into 2 inch balls and brown in a shallow pan with olive oil for about 2-3 minutes per side. Transfer to a slow cooker and cover with chicken broth and chopped collards. Season with salt, pepper and cook for 8 hours on low. Serve with rice or noodles for a simple but filling dish.

Green Beans  / Mick Klug Farm St Joseph, MI  / 1 lb

 

Green Bean & Tomato Salad: Trim beans and steam in a saucepan. Dunk beans in ice water, then drain and pat dry. Slice tomatoes and arrange on a platter with the green beans. Drizzle with oil and vinegar and sprinkle with salt and pepper. Add chopped basil, dill and crumbled chevre to finish!

 

Scallions  / Hill & Valley Hillsboro, WI / 1 bunch

 

Buttermilk Scallion Dressing: Combine avocado, buttermilk, water, white wine vinegar, parsley, dill, chopped scallion, garlic, salt and pepper in a blender and process until smooth. Serve over a fresh summer salad!

 

Cucumbers / Hidden Spring, WI / 1-2 each

 

Authentic Greek Salad: Chop toamtoes, onion, and cucumber into bite size pieces. Mix together with whole Kalamata olives, red wine veingar, and olive oil. Top with a block of feta cheese and sprinkle with dried oregano. Drizzle with more olive oil and serve!

 

We expect all of the items listed above plus the following in our Single Boxes

 

Red Beets / Paarfection Produce Albany, WI / 1-2 lb

 

Beet & Edamame Fried Rice: Combine onion, garlic, ginger, green chili and almonds in a food processor and create a paste. Boil beets, then peel and chop. Fry the paste in a wok with oil for a few minutes, then add cumin, and tomatoes. Then add chopped beets and edamame. After sautéing for a few minutes, add salt, soy sauce, Chinese 5 spice and mix well. Add cooked white or brown rice and toss until rice gets slightly crispy. Garnish with green onions and serve!

 

Fennel  / Harmony Valley Viroqua, WI / 1 each

 

Fennel & Sweet Potato Gratin: Combine minced garlic, lemon zest and coconut oil in a pan and heat. Add cubed sweet potato and sliced fennel and stir. Once vegetables begin to soften remove from heat and transfer to a baking pan. Add almond milk, slivered almonds, cubed bread and drizzle with oil, salt and pepper.  Bake for 20-25 minutes at 340F until bread is browned and vegetables are tender. Serve with fresh fennel fronds for a warm vegan side dish.

 

We expect all of the items listed above plus the following in our Double Boxes

 

Baby Bok Choi / Harmony Valley Viroqua, WI / 1 lb

 

Chicken Teriyaki with Bok Choi: Melt butter in a skillet and season chicken thighs with salt, garlic powder, and ginger powder. Set chicken thigh in the hot pan and add more seasoning. Once seared, flip and cook another 5 minutes or until browned. Transfer to a plate and cover to keep warm. Add coconut aminos (or soy sauce) to the pan along with apple cider vinegar and fish sauce. Whisk well and scrape up the brown bits from the bottom of the pan. Once sauce begins to thicken, reduce heat and keep whisking until well combined. Separate baby bok choi leaves and steam until leaves are bright green. Toss chicken and bok choi in the pan with the teriyaki, stirring until everything is coated. Serve with sesame seeds and green onions!

 

Crimini Mushrooms  / River Valley Burlington, WI / ½ lb

 

Miso- Coconut Roasted Mushrooms: Combine miso, coconut milk, and coconut oil and whisk well. Toss whole mushrooms with the mixture until well coated. Transfer mushrooms to a baking sheet and roast for 20-25 minutes at 425F . Serve sprinkled with fresh cilantro and paprika and serve warm.

 

Flat Parsley / Smits Farm Chicago Heights, IL / 1 bunch

 

Cherry, Chard & Herb Salad: Pit cherries and halve. Chop chard, mint and parsley and toss together. Add cooked brown rice, cherries and toasted cashews to the salad. Combine olive oil, honey, water and sesame seeds with a little salt and pepper and drizzle over top.

 

We expect all of the items listed above plus the following in our Family Boxes

 

Cherry Tomatoes  / Stoltzfus, WI / 1 pint

 

Tilapia with Bruschetta: Combine tilapia with lemon juice, minced garlic, olive oil and salt and pepper and rub until completely covered. Chop tomatoes and toss with balsamic, minced garlic, salt and pepper. Saute tilapia in olive oil until cooked through, then set aside. Saute chopped red onions, then add tomato mixture and cook until heated through. Serve tilapia with tomato mixture and finish with sliced fresh basil on top.

 

Salad Mix  / Stoltzfus, WI / 6 oz

 

Watermelon & Feta Salad: Combine balsamic vinegar, olive oil, mustard, maple syrup, garlic powder and salt and pepper in a blender and blend until completely combined. Slice watermelon into chunks and toss with the salad mix and blueberries. Top with crumbled feta and the vinaigrette.

 

We expect the following in our Fruit Boxes

 

Blueberries & Raspberries

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.

 

Cherries

Cherries are best stored in your refrigerator. Treat your cherries as you would berries - gently and only rinse when you are ready to enjoy them.

 

Peaches

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 fruit is 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, stone fruit will keep fresh for about 5 to 7 days.

Recipes for the Week of 7.18
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Post By Irv Cernauskas
Jul. 15. 2016
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We expect the following Vegetables in our Veg/Fruit Mini Boxes


Item / Farm / Quantity (Depending on box size)

 

Red Radishes / Harmony Valley Viroqua, WI / 1 bunch

 

Maple Mustard Drumsticks with Radishes: pat chicken drumsticks until dry and season with salt an dpepper. Arrange on an oiled baking sheet. Trim radishes and halve the larger ones. Toss with olive oil and place on sheet with chicken. Bake for 15 minutes at 375F. Mince garlic and smash into a paste, then combine with maple syrup, mustard, salt and olive oil. Brush the chicken and radishes with the sauce and roast for another 15-20 minutes. Remove pan when chicken is cooked through and sprinkle with chopped tarragon. Serve hot as a simple one pan meal!

 

Bok Choi / Harmony Valley Viroqua, WI / 1 lb

 

Miso-Ginger Bok Choi: Whisk together mirin, miso, lime juice, rice vinegar and sriracha in a small bowl. Combine oil, ginger and garlic in a hot pan and stir until fragrant. Add miso mixture and cook about a minute, or until thickened. Remove from heat, whisk in sesame oil, and set aside. Slice bok choi into large chunks or strips and ad to a hot pan with oil. After about 5 minutes, remove and drizzle with the dressing.

Green Beans  / Mick Klug Farm St Joseph, MI  / 1-2 lbs

 

Spiced Beans over Hummus: Using ground beef or minced mushrooms (for a vegetarian version), mis with chili paprika, cumin, sumac, coriander and salt and add to a hot pan with oil. Cook until meat is cooked through or mushrooms are toasted. Add fresh parsley and oregano to the pan along with trimmed green beans. Spread homemade or storebought hummus in the middle of a plate and arrange the beef/mushrooms and beans on top. Sprinkle with fresh parsley, mint, green onion, and lemon zest. Serve with fresh cucumbers and lemon wedges on the side.

 

Green Peppers  / Paarfection Produce Albany, WI / 1-3 each

 

Spicy Green Curry Paneer: Heat oli in a pan and add cashews, chopped green chilies, onion and green pepper and stir until veggies are tender and cashews are golden. Let cool slightly, then add to a food processor with fresh cilantro and grind to a paste. Melt butter in a pan and add minced garlic, Kasoori Methi and the cashew-veggie paste. When warm, add the cubed paneer cheese and simmer on low for about 3-4 minutes. Add salt and heavy cream and stir well. Once heated through, serve hot with naan or roti.

 

Slicer Tomatoes / Paarfection Produce Albany, WI / 1-2 each

 

Herb Stuffed Tomato: Cut tomatoes in half and gently hollow out the insides, reserving the pulp. Chop up the pulp and combine with bread crumbs, chopped parsley, basil, oregano, cubed mozzarella and salt and pepper. Place the mixture inside each tomato then drizzle the tops with olive oil and bake for 20 minutes at 425 or until tops are browned.

 

We expect all of the items listed above plus the following in our Single Boxes

 

Sweetheart Cabbage / Harmony Valley Viroqua, WI / 1 head

 

Sesame Cabbage Stuffed Avocado: Slice cabbage finely and toss with sesame seeds, olive oil and soy sauce in a skillet until soft. Halve an avocado and remove the pit. Pile the cabbage mixture on top and garnish with scallions, cilantro and lime. Enjoy as a snack or light lunch!

 

Broccoli  / Harmony Valley Viroqua, WI / 1-2 lbs

 

Garlic Basil Tomato Chicken Bake: Combine red wine vinegar with olive oil, coarse salt, red pepper flakes, cracked black pepper, crushed garlic cloves and chopped fresh basil.  Add chicken breasts and marinate for 1-2 hours in the refrigerator. Oil the casserole dish and add halved tomatoes, basil stalks, olive oil and salt and pepper. Nestle the chicken breasts into the tomatoes and add the crushed garlic from the marinade. Cover with parchment paper and bake for 35-40 minutes at 400F or until the chicken is cooked through. Add mozzarella on top of each breast and broil for about 1 minute or until cheese melts. Serve topped with fresh basil and salt and pepper.

 

We expect all of the items listed above plus the following in our Double Boxes

 

Arugula / Smits Farm Chicago Heights, IL / 1 bunch

 

Lemon Pepper Tilapia over Arugula Salad: Combine cubed rye bread with lemon juice, parsley, minced garlic and mix well. Pat tilapia dry and season with salt and pepper on each side then place on a lined baking sheet. Add the bread cubes to the other side of the baking sheet and bake all for about 15-18 minutes at 400 F or until bread is crispy and filets are cooked through. Shave carrots into strands and toss with arugula, sliced bell pepper, chopped hearts of palm, lemon juice and lemon zest. Top salad with croutons and tilapia and serve with extra lemon slices and fresh herbs to top!

 

Portabella Mushrooms  / River Valley Burlington, WI / ½ lb

 

Portobella Stuffed Sweet Potatoes: Bake whole sweet potatoes until soft. Roughl chop  mushrooms then process in a food processor until finely chopped. Add cumin, chili powder, coriander, salt, pepper, paprika and oregano to a pan with oil and toast lightly before adding minced onions and the mushrooms, sautéing until tender. Slice open potatoes and fill with mushroom mixture. Top with shredded cheese and place under the broiler for 2 minutes, or until cheese is melted. Remove and top with guacamole, cilantro, diced tomatoes, and a lime!

 

We expect all of the items listed above plus the following in our Family Boxes

 

Flat Parsley / Smits Farm Chicago Heights, IL / 1 bunch

 

Buttermilk Herb Sauce: Combine mayonnaise with buttermilk and whisk well. Add minced garlic, salt, dried dill and fresh parsley, stirring until well incorporated. Serve with fried pickles, chicken tenders, or with a tomato salad.

 

Spaghetti Squash  / Flint Ridge, IL / 1 each

 

Spaghetti Squash Breakfast Bowl: Roast squash whole in the oven for 30 minutes at 400F or until tender inside. Halve and discard seeds and pulp. Scoop out flesh with fork and add to a bowl, tossing with olive oil or butter. Boil lentils until tender then drain and add lentils to spaghetti squash. Add cubed and roasted sweet potato, cubed avocado, feta cheese and a poached egg to the top of the bowl and season with salt and pepper.

 

Carrots  / Blue Moon Urbana, IL / 1 lb

 

Roasted Carrot and Avocado Salad: Slice carrots lengthwise and roast with olive oil and salt and pepper. Roast for 30-40 minutes or until tender. Combine miso paste with oil in a skillet over medium heat. Stir the past until it begins to char. Once well browned, add to a food processor with chopped ginger, rice wine vinegar and oil, and puree. Arrange roasted carrots with avocado slices and arugula and orange slices. Drizzle with the dressing and top with sesame seeds.

 

We expect the following in our Fruit Boxes

 

Blueberries

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.

 

Cherries

Cherries are best stored in your refrigerator. Treat your cherries as you would berries - gently and only rinse when you are ready to enjoy them.

 

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 fruit is 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, stone fruit will keep fresh for about 5 to 7 days.

 

Fresh Picks Recipes for the Week of 7.11
0

Post By Irv Cernauskas
Jul. 09. 2016
Print Friendly and PDF

We expect the following Vegetables in our Veg/Fruit Mini Boxes


Item / Farm / Quantity (Depending on box size)

 

Cucumbers / Stateline Produce Lime Springs, IA / 1 each

 

Indian Cucumber Salad: Chop cucumber, cilantro, green chili, peanuts and toss with grated coconut. Add mustard seeds and curry leaves in a pan of hot oil and let crackle. Pour the hot oil and spices over the salad and mix well. Refrigerate for a few hours to let flavors meld. Add sugar, salt and lemon juice and mix well just before serving!

 

Green Kale / Hill & Valley Viroqua, WI  / 1-2 bunches

 

Simple Kale Salad: Tear kale from stems and chop into small strips. Grate parmesan and set aside. Combine lemon juice, Greek yogurt, garlic truffle oil, olive oil, salt and pepper and whisk until smooth. Add parmesan to the kale and toss with the dressing, massaging gently with hands until kale is dark green. Let sit for about an hour, then serve cold as a great side dish.

 

Fennel / Hill & Valley Viroqua, WI  / 1 each

 

Honey Ginger Fennel & Fruit Salad: Slice a granny smith apple into thin wedges and toss with lemon juice. Toss apple with small pineapple chunks, diced red and yellow pepper, sliced fennel, chopped fennel fronds and chopped parsley. Combine oil, rice veingar, honey, grated fresh ginger, kosher salt, and ground pepper and shake in a jar until well combined. Pour about half into the fennel mixture and toss. Chill salad before serving and add more dressing just before serving for a refreshing combination of flavors.

 

Cilantro  / Hill & Valley Viroqua, WI  / 1 bunch

 

Fish Skewers with Cilantro-Garilc Marinade: Combine lime zest, minced garlic, chopped cilantro, jalapeno, black pepper, salt and olive oil and stir well. Cut swordfish (or your other favorite protein) into large cubes and toss with marinade. Reserve some marinade to toss with zucchini, red pepper and onion chunks. Let sit for about 15-20 minutes. Heat grill to medium, add fish and veggies to skewers and grill on all sides for about 3 minutes or until grill marks appear. Let meat rest for about 2 minutes, then serve, with plenty of fresh cilantro and a side of rice or potatoes!

 

Gold Bar Zucchini / Stoltzfus Southwest, WI / 1-2 each

 

Zucchini Tacos: Add diced zucchini to a hot pan with oil, diced red onion, minced garlic and corn kernels. Cook for 8-10 minutes or until edges are crispy. Season with salt and pepper. Mash avocado with lime zest, lime juice, diced red onion, diced jalapeno and season with salt and pepper. Mix avocado mixture well and spread over tortillas. Top with zucchini mixture, queso fresco and fresh cilantro for a satisfying vegetarian taco!

 

We expect all of the items listed above plus the following in our Single Boxes

 

Arugula / Mick Klug Farm St Joseph, MI  / 1 bunch

 

Crispy Chickpea Salad with Apples & Arugula: Toss cooked chickpeas with olive oil, maple syrup, salt, and cinnamon. Once coated, place on a baking sheet in a single layer and bake at 425F for about 15 minutes or until crispy. Spiralize or chop green apples and toss with arugula, walnuts, and hemp seeds. Add chickpeas to the salad and toss again. Combine olive oil, vinegar, maple syrup, cinnamon and salt and whisk well. Pour over salad and toss when ready to eat.

 

Tomatoes  / Stoltzfus Southwest, WI / 2 each

 

Garlic Basil Tomato Chicken Bake: Combine red wine vinegar with olive oil, coarse salt, red pepper flakes, cracked black pepper, crushed garlic cloves and chopped fresh basil.  Add chicken breasts and marinate for 1-2 hours in the refrigerator. Oil the casserole dish and add halved tomatoes, basil stalks, olive oil and salt and pepper. Nestle the chicken breasts into the tomatoes and add the crushed garlic from the marinade. Cover with parchment paper and bake for 35-40 minutes at 400F or until the chicken is cooked through. Add mozzarella on top of each breast and broil for about 1 minute or until cheese melts. Serve topped with fresh basil and salt and pepper.

 

We expect all of the items listed above plus the following in our Double Boxes

 

Squash Blossoms / Smits Farm Chicago Heights, IL / 6

 

Herb & Cheese Stuffed Blossoms: Rinse the blossoms and set aside. Mix goat cheese with chopped oregano, thyme and lemon juice and gently fill each blossom with the mixture. Combine flour, baking powder, and salt in a separate bowl and add water until batter is slightly runny. Heat oil in a pot and place over medium heat, once hot, dip each blossom into the batter, then gently drop in the oil and fry each side until crispy and golden. Drain on a paper towel, then serve sprinkled with salt, oregano and thyme for a sophisticated summer dish!

 

Green Beans  / Bieler Southwest, WI  / 1-2 lbs

 

1-Pan Sausage & Greens: Heat oil in a large skillet and add sliced onions, cooking for 2 minutes. Add sliced Andouille sausage and cook until browned. Add vegetable broth and chopped greens as well as trimmed green beans, fresh thyme sprigs and minced garlic. Cook for about 4 minutes or until greens and beans are bright green. Reduce heat to medium, then add cannellini beans, balsamic vinegar and a pinch of cayenne. Once all is heated through, serve with fresh thyme and salt and pepper to taste.

 

We expect all of the items listed above plus the following in our Family Boxes

 

Red “New” Potatoes / Rose Farms, KY / 2 lbs

 

Potato, Bacon & Feta Salad: Halve potatoes and drizzle with olive oil, salt, pepper and minced garlic and arrange on a lined baking sheet. Bake for 30 minutes at 420F or until tender. Cook bacon until crispy in the oven or on the stovetop. Add potatoes to a bowl, add crumbled bacon, more minced garlic, olive oil, chopped dill and crumbled feta. Stir gently until well combined, season to taste and serve!

 

Salad Mix  / Stoltzfus Southwest, WI / 6 oz

 

Italian Blue Salad: Combine olive oil with apricot preserves, apple cider vinegar, and Dijon mustard and whisk until combined. Toss together salad mix, blue cheese, roasted pecans, and fresh blueberries. Drizzle with dressing and enjoy!

 

We expect the following in our Fruit Boxes

 

Blueberries

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.

 

Cherries

Cherries are best stored in your refrigerator. Treat your cherries as you would berries - gently and only rinse when you are ready to enjoy them.

 

Black 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 fruit is 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, stone fruit will keep fresh for about 5 to 7 days.

 

Pink Lady 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.

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